According to the most recent Corbion Consumer survey, the primary drivers for consumers of confectionery remain centered around flavour and reputable brands. In the realm of sugar confectionery, fruit flavours continue to hold sway as the top choice among...
The ingredients specialist for the bakery, sweet treats and chocolate industry revealed its industry trends and consumer preferences at its Taste Tomorrow conference.
Classic UK confectionery brand Werther's Original has captured this season’s flavour trend with the launch of its Chocolate Covered Caramels, combining the rich, buttery taste of Werther's caramel with the smoothness of milk chocolate.
Monk fruit has gained popularity as a natural sweetener, and is poised for growth alongside natural and better-for-you trends as consumers and brands reduce sugar across categories, Monk Fruit Corp.'s GM David Thorrold told FoodNavigator-USA.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
Luker Chocolate, a premium and sustainable brand from Colombia, has also been at the forefront of introducing new flavours to chocolate bars over the past couple of years, and the company has gathered valuable insights from recent trade fairs ExpoWest...
For a long time, there has been no commonly agreed way of assessing and communicating the quality of cacao, the seed from which stems cocoa and chocolate. Now, however, a new initiative has been unveiled that will aim to do just that, with contributions...
The École Nationale Supérieure de Pâtisserie (ENSP) - a world-renowned institution in the arts of pastry and ice cream located in Yssingeaux in the Haute-Loire region, France - has opened a new campus extension to cater for the growing demand for pastry...
Baking mix brand Moyu recently launched in the US better-for-you and healthier baked goods featuring konjac, which is gaining more widespread use, brand founder Gillian Hu told FoodNavigator-USA.
Industry leaders take the podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler labels and being as...
Japanese researchers have found that eight-weeks’ consumption of a beverage containing flavanol-rich cacao extract reduced negative mood and improved positive mood among middle-aged women.
The grassroots hemp and CBD brand ‘Hempen Organic’ looking to fundraise for greater exposure has had its crowdfunding campaign pulled due to CBD regulatory risks.
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
With the summer ice cream season almost over, the market is facing fresh challenges as consumers pushback on discretionary spending, driving down volume, and look for more sustainable and high-quality products, Sherry Frey, VP of total wellness for NIQ,...
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
Start-ups are rethinking how conventional products – such as coffee and chocolate – are made in an effort to reduce environmental and human rights violations in global supply chains. Join pioneers in the cocoa-free chocolate and bean-free coffee sector...
In a dense market like the snack bar category, brands are challenged with distinguishing themselves through ingredients, nutrition, marketing and packaging. For Amanda Ament, CEO of Simple Bars, ingredients, certified no-sugar labeling and packaging are...
Cravings - the baking mix and lifestyle brand born from Chrissy Teigen’s award-winning cookbooks - has tapped CPG veteran, foodie and mom Danyel O’Connor to serve as CEO, tasked to grow its focus areas of crave-worthy content, community and commerce.
The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
The palm oil industry in Malaysia is calling for the European Union (EU) to provide more clarity over how it will define ‘high-risk’ countries under its recently-approved Deforestation Regulation, stressing that current scientific data has already demonstrated...
Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.
Unilever PLC executives suggested during the firm’s July 25 first-half earnings call with analysts that inflation has peaked, but that its effects will continue to be felt, especially in its food-related business categories.
Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
In the past 12 months, global sugar prices have risen 41.9% and to describe this sharp inflation in sugar prices, analysts have coined a new term: ‘sugarflation’. The current market volatility has also had a knock-on effect for natural alternatives with...
The provider of certified organic, non‐GMO, and Fairtrade food ingredients has launched three new syrups to help CPG brands and product developers create new products that meet consumer demand for less sugar in their diets.
Swerve, one of the leading manufacturers and marketers of zero-sugar, keto-friendly, and plant-based sweeteners, is at the forefront of the sugar-free baking trend. The company’s innovation and expansion into monk fruit and allulose sweetener offerings,...
With sugar consumption continuing to increase and public health concerns about rising obesity rates, the sugar reduction trend will become more significant, experts say.
As consumers access to nutritional information improves, they are increasingly aware of the potential impact of sugars on their diets and health. 42% of EMEA consumers are trying to choose healthier products, with reduction of sugars op of mind (Source:...
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.
When most Americans think of walnuts, if they think of them, they think of a topping for oatmeal or salads or an inclusion in baked goods, not as a standalone snack – but newcomer Unbound Snacks wants to change this with the launch of a line of brightly...
Bringing the nutritional treasures of the ancient fruit to the modern table, CarobWay’s sweetener is derived from the whole carob fruit and promotes wellbeing, as well as providing sweetness.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
Top UK vegan and free from chocolate brand, NOMO, has announced it has won four major accolades at the Free From Food Awards including being named the Large Independent Brand of the Year 2023.
T. Hasegawa USA is ramping up its mission to ‘make life taste better’ through next gen tech innovations that not only perfectly replicate the flavours of nature, but pinpoint specific nuances, which could be a game-changer in getting your baked treat...
Soaring energy and ingredient prices, the cost of living crisis, labour shortages and the UK Government’s HFSS regulations - the craft bakery sector has been bombarded with one challenge after another. However, Karen Dear, recently appointed CEO of the...
NOMO, one of the UK’s leading free-from chocolate brands has reported a stellar Easter achieving 45.6% value growth compared to the total market’s growth of 16.7% in the category during the seasonal holiday.
As the plant-based ice cream market expands with a range of flavors and formats, innovation in the space will need to better recreate the taste, texture, and mouthfeel of animal-based counterparts to entice consumers into the category, Christine Usmen,...
Cargill's consumer preference study revealed that despite the widespread popularity of gelatin-based gummies, participants overwhelmingly favored a softer gummy texture made from alternative ingredients like pectin or tapioca.
Regular consumption of cocoa and red berries may prevent or postpone cardiovascular morbidity associated with aging by modulating intestinal microbiota, according to a team of Spanish researchers.
In a bid to create a more “memorable” identity, Israeli food-tech company DouxMatok is rebranding to share the same “single, powerful” name as its signature sugar reduction product – Incredo – which it plans to further develop and commercialize with the...
The functional ingredients specialist has expanded its sugar reduction portfolio with a short-chain fructooligosaccharide (scFOS) that replaces sugar while adding dietary fibre, enabling producers to capitalise on the growing better-for-you demand.
The luxury dessert franchise with 45 UK stores and two further afield is turning to the land of the rising sun for inspiration for its newest mocktail menu.
The New England supplier of 100% pure and organic maple syrup and maple sugar recently highlighted how its maple products can help bakers tick consumer boxes: sustainability, plant-based/vegan, clean label, sugar alternative, organic and a good source...
Plant-powered confectionery brand H!P has released its latest offering - a Crunchy Orange bar - that ticks all the boxes for conscious consumers … smooth, creamy oat m!lk chocolate combined with zesty orange and crunchy waffle cone pieces.
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
