News & Analysis on Chocolate, Candy and Cocoa
Paid for and content provided by Fludor Ghana Ltd
Ensuring ethical and sustainable cocoa production can be challenging. How can investment in wellbeing and sourcing help to promote equitable benefits for all farmers in the supply chain?
Paid for and content provided by Avebe
Achieving indulgent taste and texture in confectionery can be challenging. How can manufacturers create indulgent, cost-effective, and vegan confectionery products?
Paid for and content provided by IRCA Group
European chocolate, produced and priced from domestic production, provides new opportunities in tough chocolate market. What does this mean for the future of chocolate production?
Paid for and content provided by esarom
Consumers are turning to personalized products which cater to their individual needs and preferences. How can confectionery manufacturers incorporate this demand in their products?
Paid for and in partnership with Manorama Industries Limited
Cocoa butter equivalents (CBEs) are a growing market within speciality fats and oils in chocolate and confectionery. What are the new sustainable alternatives to cocoa butter?
Paid for and content provided by Tanis
Producing gummies and jellies can be complex as many factors can affect quality and taste. How can partnering with a single equipment manufacturer improve this process?
Paid for and content provided by EXBERRY® by GNT
Concerns surrounding the potential health impact of artificial colors are driving a shift towards natural alternatives, with spirulina concentrates emerging as an effective option.
Paid for and content provided by Uelzena eG
Dairy ingredients and milk fats play a significant role in the confectionery industry. Explore how these ingredients add taste and indulgence to these products.
Paid for and content provided by Bunge
The confectionery market has transformed post-COVID as consumers seek balance. Explore the world of confectionery, where indulgence now meets health and sustainability.
Paid for and content provided by Tanis
Gums and jellies are loved by everyone but producing them can be a challenge. Dive into the confectionery market and discover the most suitable automated solutions.
Paid for and content provided by Bartek
Pectin has emerged the plant-based alternative to gelatin in formulation. Despite this, pectin can be difficult to work with – but a recent innovation can change that.
Paid for and content provided by Carbon Cloud
The food industry is facing increasing climate demands from legislators, consumers, and retailers alike. However, the complexity of the food system and unique emissions dynamics has resulted in the rest of the business world outpacing the food and...
Paid for and in partnership with PT Freyabadi Indotama
Asian consumers are demanding more from compound coating . Increasingly, people want compound that is made from plant-based ingredients but are unwilling to compromise on the sensory experience. The demands create challenges for manufacturers that work...
Paid for and in partnership with PT Freyabadi Indotama
Sustainable chocolate is a significant opportunity to improve the environment and the lives of farmers in Southeast Asia. Consumers clearly want the industry to act. From child labor to deforestation, the public has a wide range of serious concerns about...
Paid for and content provided by AAK
West African women traditionally gather and parboil shea kernels for speciality chocolate fats. Better stoves are now helping them to protect the wild shea trees.
Paid for and content provided by Corbion
Despite the many ways the coronavirus pandemic has affected consumer behaviors around the world, the global confectionery industry remains strong; although growth trajectories have slowed somewhat, the sector still managed to generate total sales of $210...
Paid for and in partnership with ADM
Plant-based confectionery is a fast-growing but still largely untapped opportunity, with almost one-third of UK consumers citing milk chocolate as the product they’d most like to see a plant-based version of
Paid for and in partnership with ADM
Color is critical to confectionery. Consumers want unique, colorful products that look great on social media. Artificial colors can meet those desires but they are unacceptable to many consumers
Paid for and content provided by Cargill Oils
The biggest advances in cocoa sustainability happen when many groups work as one. That’s why Cargill works with partners like ICI to forge a better path forward, together.
Paid for and content provided by ADM
Eating between meals has gone through a makeover. Where snacking once pointed to poor eating habits, many consumers now see snacks as part of a healthy lifestyle providing nourishment, pleasure and functional benefits.
Paid for and content provided by Uelzena eG
Dairies like the Uelzena Group are focusing on new recipes for sweetened condensed milk. The latest nutritional trends define new requirements for milk-based ingredients
Paid for and content provided by TNA Solutions
The general upswing predicted for global confectionery over coming years – almost 4% CAGR between 2016 and 2024, according to Mordor – disguises a far more complex market than appears at first glance.
Paid for and content provided by UAS Laboratories
Evidence suggests chocolate could be an ideal delivery vehicle for probiotics. Now, UAS Labs is seeking to push the sector forward with its heart healthy strain.