Protein boom powers confectionery growth
Protein is reshaping confectionery innovation, but consumers continue to put taste, texture and indulgence first
Reformulation
Mars bets big on confectionery and snacking’s hottest trends
World’s biggest confectionery manufacturer bets on protein, bold flavours and affordable indulgence ahead of the key autumn/winter sales season
Barry Callebaut’s move beyond chocolate fails to convince investors
Chocolate producer’s transition into complete product solutions is designed to unlock growth, but investors remain unconvinced
The future of cocoa: Why volatility’s here to stay
Climate change, ageing plantations and fragile supply chains are putting cocoa under unprecedented pressure. The industry’s response could determine the future of chocolate itself
Mars gives Skittles a crystal crunch as texture trend accelerates
Confectionery giant gives Skittles a crunchy new twist, as texture becomes key confectionery battleground
Chocolate without cocoa? Why the industry’s taking alternatives seriously
Can alt cocoa secure chocolate’s future? As supply pressures mount, manufacturers are increasingly turning to cocoa-free and hybrid alternatives
Opinion
Beyond sugar reduction: The next challenge for food manufacturers
Low-sugar formulations no longer satisfy increasingly health-conscious consumers
Pladis sales pass £3.3bn but profits take a hit
Pladis doubles down on growth, investing in brands, manufacturing networks and sustainable ambitions
The rise of private label functional foods
Private label products are increasingly boasting functional benefits
Toblerone Biscoff and the trends transforming confectionery
Mondelēz’s latest launch capitalises on confectionery’s biggest trends as industry growth strategy shifts
Mondelēz makes Toblerone Pink Crush permanent in major first
Toblerone Pink Crush is here to stay as confectionery and snacking giant marking major production first
7 formulation challenges for plant-based meat and dairy
Taste and texture remain difficult to get right for meat and dairy substitutes
Can brands beat private label with feelings?
Food can give more to consumers than just taste and texture
The race to reinvent confectionery is on
From multisensory experiences to AI-powered product development, innovation is reshaping the confectionery industry
Food’s fight for the evening snack gets serious
From game nights to movie marathons, evening snacking has become one of food and drink’s most valuable occasions
Ferrero bets on Wonka to boost autumn sales
Ferrero revives iconic Wonka brand with extensive new range, as confectionery giant targets seasonal sales
Move out the whey, egg white protein is coming
Manufacturers may need to look beyond the typical proteins that have dominated the food and drink sector in recent years as demand for natural, high-protein products continues to grow. Having taken off in the US, could egg white protein be the next big...
Cadbury x Oreo: Do collaborations and health claims still drive growth?
Cadbury and Oreo embrace collaboration trend with Cadbury Delights Oreo launch, but do health claims go a step too far?
Is the snack market slowing? How changing habits are reshaping the industry
Despite strong growth forecasts, questions are emerging over the future of the snacking sector
Should food businesses stay private?
Many food giants have not gone public, but there are advantages and disadvantages to this route
Hershey joins confectionery megatrend with coffee crossover
Reese’s joins collaboration craze with cross-category coffee launch
The rise of allulose: Can this rare sugar crack the clean-label challenge?
A patent and a lawsuit are drawing attention to allulose, so here’s what F&B needs to know
Mondelēz accelerates premiumisation drive
From Cadbury and Oreo to Toblerone and Côte d’Or, Mondelēz encourages consumers to trade up as it doubles down on premiumisation
Hershey goes beyond confectionery with biggest ever Halloween push
Hershey goes all-in on Halloween with its largest seasonal range to date, spanning confectionery, savoury snacks and better-for-you
Barilla Group: How the world’s biggest pasta company survived a century
Its scale, brand recognition and vast range mean that Barilla is well positioned in the pasta market
Ritter Sport and Haribo join confectionery collaboration boom
Ritter Sport and Haribo join forces to launch limited-edition Balla Bites
‘Worth it’ replaces ‘more is more’ as indulgence evolves
Confectionery indulgence is shifting from ‘more is more’ to ‘worth it’ as consumers prioritise quality, experience, wellness and sustainability
Hershey’s push for premiumisation picks up pace
Hershey’s stepping up its premium ambitions with elevated products, strategic acquisitions and a growing focus on affordable indulgence
One brand, two companies: Who has control when a brand is licensed?
A licencing agreement can give a certain level of control of a brand to the licensee
Could soaring whey prices make infant formula even more expensive?
Will the use of whey in trending foods and beverages have a knock-on effect on essential categories?
Why chocolate goes wrong in baking
Chocolate leakage and uneven bake performance are often blamed on poor-quality chocolate, but the real problem frequently lies in ingredient performance and process consistency