Continuing our series on disruptive startups, we explore the rise of NICK’s, a Swedish-style snack brand that’s making a splash on the US market by redefining diabetes- and keto-friendly treats that don’t skimp on taste. What’s the brand’s secret?
Make way marzipan and peanut butter. Pistachios are the green powerhouse perking up premium confectionery sales. Here’s what brands need to know about going green
Out of 72 cocoa items tested, 43% exceeded the maximum allowable dose level for lead, and 35% exceeded the level for cadmium. So what does this mean for beleaguered chocolate and cocoa producers?
With Reese’s collaborating with One to launch a high protein iteration of the iconic peanut butter cup, should other manufacturers be looking at this functional ingredient too?
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
Adding probiotics, protein and fibre and removing sugar and animal ingredients mean 2024 is set to be the year of better-for-you confectionery. Here are the functional features disrupting the industry
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
With claims to be the UK’s biggest plastic-free, plant-based chewing gum brand, Milliways outpaced the growth of the chewing gum category by 43 times, according to new IRI data after significant investment in product innovation and a public awareness...
Blommer Chocolate Company, the largest cocoa processor and ingredient chocolate supplier in North America, has announced it is extending its partnership with sugar reduction company Incredo.
New research into the vegan chocolate market reveals that the sector is poised to gain even wider popularity with conscious consumers thanks to major brands embracing the plant-based wave.
Across Europe, there is a palpable enthusiasm for plant-based gummies, reflecting a growing consumer interest in perceived health-promoting and more sustainable products; we speak to Quentin Schotte, Convenience and Snacking Manager for Cargill Food Solutions...
From creamy chocolates to chewy candies, plant-based options are paving the way for a more inclusive and compassionate approach to snacking that caters to the diverse tastes and preferences of consumers worldwide. We look at some of the key trends.
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
Nestlé shareholders rejected a resolution at its annual general meeting (AGM) on Thursday (19 April) demanding the KitKat maker reduce its reliance on unhealthy products.
In an era of rising health consciousness, the confectionery industry finds itself at a crossroads. Traditionally associated with indulgence and guilty pleasures, confectionery products are now undergoing a transformation to meet the demands of a more...
The better-for-you trend continues transforming the confectionery market. Expect to see the latest innovations at this year’s Sweets & Snacks Expo, which opens in May at the Indiana Convention Center in Indianapolis. In the meantime, we examine the...
UK vegan chocolate brand has expanded its best-selling Easter collection with the launch of three new products: the White Bunnycomb Crunch Easter, Moofreesas Organic Egg, and Easter Egg Hunt Kit.
The National Confectioners Association is using its influence on Capitol Hill to dispel misconceptions about food additives after several states have implemented bans independently of the FDA.
There certainly is a desire for baked goods that are better-for-you, but consumers are not prepared to sacrifice on taste. There’s also a growing desire for sustainable options, but how is that fairing in the current economic climate?
Moo Free has announced two new products for its Easter collection, along with the re-formatting of a bestseller in a new sharing pack and the return of five popular SKUs.
Only one in 20 Americans suffer from gluten intolerance, but an estimated 25% of the nation follows a gluten-free diet. Why is it so popular? And how is Grupo Bimbo doing in the space?
Darling Ingredients’ health brand, Rousselot, has been at the forefront of much of the innovation involving clean-label gelatin and collagen-based solutions and has discovered a way to fill them with the correct amounts of nutraceuticals.
At last year’s Sweets & Snacks Expo in Chicago, new and innovative gummy products proved irresistible to confectionery industry delegates with new lines from manufacturers, including Harribo, Hammond, Bazzoka, and Mars. Ultimately, the diversity of...
Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?
ProSweets Cologne and ISM have lined up a strong ‘Sweet Week’ when it opens on Sunday 28 January attracting hundreds of international exhibitors showcasing at the city’s Koelnmesse exhibition centre.
The global landscape of food consumption is undergoing a significant shift with the introduction of sugar taxes in over 120 countries. These initiatives are primarily aimed at guiding consumers towards healthier lifestyle choices by reducing the intake...
Consumers are increasingly focusing on their health without compromising on taste, which is why healthy indulgence has become a serious trend. Millennials (Gen Y) and Centennials (Gen Z) are looking for foods and beverages that are tasty, good for you,...
New research from Mintel into global chocolate and confectionery consumption has uncovered contrasting behaviours in different nations, including Germany and the US, and suggests behaviours could be changing over time as the trend for healthy indulgence...
Vegan and free from chocolate brand, NOMO says it ‘won big’ at the 2023 Veggie Awards, taking home gold in the Vegan Snacks category for its Caramel Filled Bar.
Apart from the positive impact on the planet - potentially preventing millions of tonnes of fruit waste – cacao fruit opens up new categories after the pulp, juice, and powder from the cocoa pod are used, according to latest research.
The global vegan chocolate market is estimated to be worth a conservative $2 billion by 2032, and as the Veganuary campaign begins, the surge in awareness about the benefits of plant-based food and confectionery products could see an even greater growth...
Biotech company Oobli is expanding its confections portfolio with the release of a line of milk chocolate bars, demonstrating sweet proteins' potential for chocolate applications, company CEO Ali Wing told FoodNavigator-USA.
Chocolate confectionery is a significant market, expected to be worth over $128 billion (130 billion Euro) in global retail sales by the end of 2024. With a volume growth of +2% over the next 5 years to 2027, it is also a dynamic market, so what trends...
As consumers become increasingly wary of sugar content, CPG companies are meeting the demand for zero-sugar products with the help of natural sweeteners, a trend set to gain momentum in the US as regulators and scientists push for reductions.
Vegan and free-from-chocolate brand NOMO has won Best Independent Brand for the third consecutive year at the Free From Food Awards and a big win at William Reed’s The Grocer New Product & Packaging Awards.
