UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
Singapore chocolate firm Tatgu used the pandemic to press ahead with innovation across its low-sugar and -GI, and high-calcium product ranges, as it seeks to meet soaring demand for better-for-you treats.
In the UK, Nestlé says it is strengthening its business for the long-term with the proposed closure of its Fawdon site and investments in York and Halifax factories.
Spanish confectionery company Chocolates Lacasa S.A. is the subject of a petition pushing for the ‘immediate removal’ of all products marketed under its Conguitos branding.
Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.
Jujubes are a nutritious superfruit with caramel flavour notes that are "extremely versatile" and ideal for bakery, confectionery and dairy products as well as beverages, says the CEO and founder of Abakus Foods.
UK campaign group Action on Sugar is calling on the government to prohibit confectionery price promotions and to introduce a candy tax of at least 20%.
Nestlé is currently auctioning off its US candy business mostly to private equity firms, and major confectioners, including Hershey, Mars, Mondelēz and Tootsie Roll, a source familiar with the matter says.
GEA showcased its Aquarius BunchWrapper wrapping machine at Interpack which is fitted with labelers for placing labels inside a wrapping film and on a stick.
Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences for healthy products, the confectionery industry is holding its own with sales climbing 1.2% in the last year to reach a whopping $25 billion, according...
Raisio has reported a decline in first quarter confectionery sales due to a weaker British pound and reduced UK demand for its brands, which include Poppets and Fox's Glacier.
Haribo will downsize 15% of its workforce in France as part of restructuring plans to improve competitiveness and to focus on its first manufacturing plant in the US.
As gum manufacturers are battling the sluggish category growth by developing new and bold flavors, some makers have gone in the other direction: Innovating the texture, according to a recent blog post penned by Mintel’s director of insight on food and...
Chocolate has been tied to improved brain function, enhanced energy, and other health benefits, but confectioners will be better served by leveraging chocolate's emotional connections, according to a recent report by Mintel.
The UK has announced a tax on sugar-sweetened beverages. But how hard will it hit the industry? How effective will the tax be at tackling childhood obesity? And could the tax be extended to other food categories? We take a look at the big questions surrounding...
Veggie and kosher candy conundrum: Dispatches from FIE in Paris
Corbion has successfully patented a proprietary acid powder coating technology, using partially-neutralised acid instead of fat coatings, the company announced.
Nestlé UK and Ireland has partnered with the National Centre for Food Manufacturing at the University of Lincoln to find the chocolate makers of the future.
The first commercial 3D printer for retail will be used to create gummies in different shapes, sizes, colors and flavors, says creator Katjes Fassin UK.
Katjes International has issued a public offering and private placement to raise up to €60m ($67m) to pay off a previous bond and to bankroll acquisitions in Italy and Spain.
Small-to-medium sized confectioners making their first moves into export markets must be clued up on local regulations, consider temperate changes and pick distributors carefully to avoid mishaps, says UK firm Lauden Chocolate.
ISM show organizer Koelnmesse says confectioners are responding to growing consumer concerns on health, noting a surge in free-from and sugar free products.
The European sugar confectionery market is forecast to decline in the next few years as regulators and consumers consider the impact of sugar on public health, according to a report by Frost & Sullivan.
Special edition: Cutting calories in confectionery
Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.
Mondelez International has said it will invest $24m (€19.3m) to expand its Gebze plant in Turkey, as the company continues its plan to increase productivity and cut costs.
Fats and oils supplier EFKO has reported sales growth for its confectionery fats division in H1 as multinational confectioners post sales gains in Russia.
The candy giant is looking to take a bigger bite out of the confectionery market with bite-size bars, giant-size candies, and other fresh takes on existing brands.
For the most part, confectioners have continued to innovate in known areas like flavor, product size and packaging rather than innovating for health, says Euromonitor International.
Candy industry experts report confectionery sales are faring better than figures in other retail food markets, with US shoppers snapping up nearly $34bn worth of sweet treats annually.
Strong commodity price increases in 2013 impeded growth for the German confectionery, according to the Germany Confectionery Industry Association’s (BDSI’s) annual review.
Scandinavian confectioner Cloetta has posted a modest rise in fourth quarter sales and says it hopes to spend future money it generates on extinguishing its debts and acquiring complementary companies.
The US National Confectioners Association (NCA) and leading US firms say sugar has been ‘unjustly’ victimized in recent months and the public should be free to enjoy a sweet treat if they so desire.
