The EU Commission has proposed a 12-month extension for the phasing-in of the EU Deforestation Regulation (EUDR). The move follows warnings of trade chaos from stakeholders and governments.
As demand for allergen-free treats surges, confectionery brands are moving beyond dairy and gluten-free, offering safer options that cater to a growing consumer base with multiple food allergies.
Controversy around ultra-processed foods (UPFs) continues to grow, especially with mounting scientific research as well as media attention scrutinizing the food group.
Bursting onto our shelves and socials with eclectic flavours and novel textures, freeze-dried candies are set to be the coolest confectionery trend of 2024.
The 140-year-old chocolatier is shaking up its branding and product lineup to capture the attention of Gen Z consumers, refreshing its reputation as a treat for grandparents.
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
Global gummies specialist firm Haribo believes that a combined focus on sour flavours and variety packs will be its route to attracting more teenage and young adult consumers to the brand in the APAC region.
Confectionery brands are now offering custom experiences that go beyond taste, making every bite uniquely memorable. Here we examine four game-changing trends
Core holidays like Halloween are being planned for earlier by consumers who are simultaneously looking for value in their holiday preparations and a desire for extended celebrations, which gives brands an opportunity to offer more assortments, formats...
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?
In recent years, consumer demand and evolving government regulations have led to significant advancements in sustainability within the confectionery sector.
A scientific breakthrough may pave the way for developing more climate-resilient cocoa trees, potentially ensuring the continued production of cacao-based products like chocolate.
