Ingredients

What’s hot in natural and clean confectionery?

20-Nov-2024 By Natasha Spencer-Jolliffe

New Product Development spotlight on emerging startups

Chocolate sales still soaring in US with consumers favouring milk variety

11-Nov-2024 By Natasha Spencer-Jolliffe

According to The National Confectioners Association's latest report, emotional connection and personal enjoyment wins out over inflation pressures and budgetary restrictions.

Thinking beyond the bar: Hershey enters the hot cocoa market

04-Sep-2024 By Natasha Spencer-Jolliffe

In its latest brand extension, Hershey is hoping some consumers like it hot. Here's what's behind the move

Study shows how to make confectionery finishes functional

02-Sep-2024 By Natasha Spencer-Jolliffe

Adding fibre while lowering sugar is possible by tweaking confectionery glazes a new study finds. Here’s all you need to know

How manufacturers can cure chocolate’s heat resistance

21-Aug-2024 By Natasha Spencer-Jolliffe

A new study suggests four top tips for chocolate creators

Tesla enters the candy market

12-Aug-2024 By Natasha Spencer-Jolliffe

He’s disrupted the car, space and social media sectors, is Elon Musk now coming for the confectionery industry?

How are prebiotics and probiotics pushing functionality forward?

12-Aug-2024 By Natasha Spencer-Jolliffe

And what challenges do manufacturers need to overcome to get there?

New study confirms concerning heavy metal contamination in cocoa

05-Aug-2024 By Natasha Spencer-Jolliffe

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?

Have scientists discovered climate-proof chocolate?

31-Jul-2024 By Natasha Spencer-Jolliffe

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.

New Product Development

What’s hot in confectionery? New product development from Cadbury to Smart Sweets

26-Jul-2024 By Natasha Spencer-Jolliffe

From cannabis-infused candy to a better-for-you Twix, meet the latest confectionery launches disrupting the industry

Why cocoa farmers don’t earn a living income

17-Jul-2024 By Augustus Bambridge-Sutton

Most cocoa farmers don’t earn a living income. Why not? And should they all?

Surging demand for specialty fats: Sustainable alternatives to cocoa butter and palm oil

12-Jul-2024 By Natasha Spencer-Jolliffe

With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know

Could sugarcane super crop cut cost of sugar?

11-Jul-2024 By Donna Eastlake

The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?

Consumers go nuts for protein-packed product innovation

01-Jul-2024 By Natasha Spencer-Jolliffe

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?

OFI unveils first company-wide emissions targets: ‘It’s a stretch, but achievable’

18-Jun-2024 By Flora Southey

For the first time, OFI is setting a company-wide sustainability strategy, including Scope 1, 2 and 3 emissions targets to achieve by 2030.

From chewy to sweet: how consumers’ location shapes their gummy preferences

12-Jun-2024 By Natasha Spencer-Jolliffe

There’s no one-size-fits-all all formulation for the European market when it comes to gummies, finds a new study. Here’s how consumers choose their chews

Is zero-calorie sweetener xylitol bad for the heart?

11-Jun-2024 By Flora Southey

Another sweetener has come under fire from researchers, and industry is pushing back.

Swicy flavours set to be the hottest trend in confectionery in 2024

05-Jun-2024 By Natasha Spencer-Jolliffe

Not adding horseradish, peppercorns or chillis to your confectionery yet? Here’s why you should

Sweet and healthy? Discover the top five functional foods in confectionery

03-Jun-2024 By Natasha Spencer-Jolliffe

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

Is high inflation squeezing new ingredient opportunities into sugar and confectionery?

30-May-2024 By Natasha Spencer-Jolliffe

As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.

What’s next in biscuits?

24-May-2024 By Natasha Spencer-Jolliffe

Exciting trends to watch emerge as the much-loved treats evolve to match environmental and health-led consumer demands.

Why isn’t private label chocolate appealing to consumers?

20-May-2024 By Augustus Bambridge-Sutton

Despite the cost-of-living squeeze, private label versions of chocolate are not flying of the shelves. Why aren’t consumers keen on the private label option?

Can faba beans’ bitterness become sweet success for a cocoa alternative?

16-May-2024 By Natasha Spencer-Jolliffe

With cocoa prices at record highs and its sustainability under scrutiny, we explore an alternative that embraces faba beans’ flavour failure.

DouxMatok inks first commercial partnership outside of Israel for Incredo Sugar

14-Sep-2021 By Flora Southey

DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.

Child labour spikes during COVID-19 lockdown in Côte d’Ivoire, finds International Cocoa Initiative

02-Jul-2020 By Flora Southey

During the partial COVID-19 lockdown in Côte d’Ivoire, a sharp rise in child labour was observed. Yet according to the International Cocoa Initiative, it is too early to attribute the increase to the pandemic alone.

Rainforest Alliance unveils new certification standard: ‘We need new approaches that move beyond a simple pass-fail system’

01-Jul-2020 By Flora Southey

From September this year, Rainforest Alliance will start rolling out the 2020 Sustainable Agriculture Standard worldwide. How does this newly enhanced standard set itself apart in the field? FoodNavigator speaks with the NGO’s director of standards and...

Coronavirus

Uncle Joe’s Mint Balls ramps up production of its Throat And Chest and Herbal Cough lozenges during coronavirus

25-Mar-2020 By Jenny Eagle

Uncle Joe’s Mint Balls has shifted production to its Throat And Chest and Herbal Cough lozenges to help people suffering from the effects of coronavirus.

SnackSafely launches campaign to help consumers with food allergies while self-isolating from coronavirus

23-Mar-2020 By Jenny Eagle

SnackSafely is launching an online campaign called #SnackSafelyAtHome to help consumers with food allergies while they are confined to their homes due to the coronavirus outbreak.

Kitkat to launch birthday-inspired cake flavored chocolate

19-Mar-2020 By Jenny Eagle

Kitkat will launch a Birthday-inspired limited-edition cake bar with sprinkles, available next month.

Consumers increasingly looking for confectionery that has value-added health & indulgence

19-Mar-2020 By Jenny Eagle

Consumers are increasingly looking for ‘healthy added value’ in their food and beverages – a trend also seen in confectionery for products that combine health and indulgence.

Colors & Flavors Special

Sensient Flavors to meet demand for unusual and unexpected flavor combinations

19-Mar-2020 By Jenny Eagle

Sensient Flavors has launched a Bakery Toolbox of tasting samples featuring four miniature cakes, dedicated to different seasons.to demonstrate the company’s expertise in flavour, texture and color in the bakery, confectionery, dairy and beverage sectors....

International Women’s Day: Who are the women making a difference in the snacks industry?

09-Mar-2020 By Jenny Eagle

From the first plant-based, all-in-one snack bowl to healthy, on-the-go snacking and 100% safe-to-eat cookie dough, we celebrate the women making a difference in the snacks industry.

Alter Eco to debut Grass Fed Milk Chocolate Collection

28-Feb-2020 By Jenny Eagle

Alter Eco will showcase the first Grass Fed Milk Chocolate Collection at the 2020 Natural Products Expo West (March 3-7, California).

NPD

Nestlé launches its first Quality Street product in almost 85 years

24-Feb-2020 By Jenny Eagle

Nestlé has launched its first Quality Street product in almost 85 years, called Intrigue, a range of truffles inspired by classic Quality Street flavours, available in UK stores.

Taza Chocolate ‘pushing the envelope’ with its stone ground chocolate

19-Feb-2020 By Jenny Eagle

Taza Chocolate claims to be ‘pushing the envelope’ with its stone ground chocolate bars, expanding its Almond Milk Chocolate line with three flavors: Classic, Cashew Crunch, and Crispy Quinoa.

The Sweet Consultant lands consultancy role to develop cannabis chewing gum

18-Feb-2020 By Jenny Eagle

Confectionery expert Andy Baxendale, known as The Sweet Consultant, has been recruited by a US firm to develop a range of cannabis chewing gum, in response to demand for CBD products.

Investment

Little Moons gourmet dessert to open £3.5m factory, creating 150 jobs

17-Feb-2020 By Jenny Eagle

Little Moons gourmet dessert is expanding, opening a £3.5m mochi making factory in the UK, creating more lines for gluten free and vegan.

How chocolates for Valentine’s Day have changed over the years

10-Feb-2020 By Jenny Eagle

Chocolatier, Paul A Young, has fused together romantic movies through the decades with chocolate to create a 12-piece collection for Valentine’s Day, claiming he has seen a reduction in consumers buying chocolate hearts for the occasion on February 14.

Healy leverages cocoa shells for natural sugar reduction

06-Feb-2020 By Katy Askew

Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.

NPD

Nestlé launches Aero Caramel made with responsibly sourced cocoa

06-Feb-2020 By Jenny Eagle

Nestlé has launched its latest addition to the Aero family with the introduction of Aero Caramel, made with responsibly sourced cocoa under the Nestlé Cocoa Plan.

Organic

Theo Chocolate expands its range of organic, Fairtrade chocolate bars

05-Feb-2020 By Jenny Eagle

Theo Chocolate has launched two products to expand its organic, Fairtrade chocolate bars and candies.

Gato & Co launch ‘Cookies N Cream’ cookie sandwiches

28-Jan-2020 By Jenny Eagle

Gato & Co plant-based start-up has launched a 'Cookies N Cream' range as a modern twist on classic cookie sandwiches, available in Boots retail shops in the UK, with more stockists to follow from Spring 2020.

ProSweets/ISM 2020

Fudge Kitchen to launch ‘London Slider’ range at ISM 2020

23-Jan-2020 By Jenny Eagle

Fudge Kitchen will celebrate all things British launching a ‘I love London’ line at ISM 2020, as well as revealing exciting plans for Christmas this year.

ProSweets/ISM 2020

ProSweets/ISM to promote less plastic, renewable raw materials, lower packing weight & recyclability

23-Jan-2020 By Jenny Eagle

Less plastic, more renewable raw materials, lower packing weight and recyclability – these are the themes to be discussed at this year’s ProSweets/ISM show.

Nestlé adds latest edition to its confectionery brand with KitKat Gold

15-Jan-2020 By Jenny Eagle

Nestlé will launch KitKat Gold in the UK next month thanks to the success of KitKat Green Tea Matcha and KitKat Ruby.

Endangered Species Chocolate taps into ‘oat milk trend’ in latest product line

15-Jan-2020 By Jenny Eagle

Endangered Species Chocolate (ESC), premium natural chocolate brand, has modernized its milk chocolate bar by replacing dairy milk with oat milk in its new product line.

Flower & White to expand its bars and bites range, as it celebrates its 10th anniversary

28-Nov-2019 By Jenny Eagle

Flower & White, manufacturer of specialist snack and bakery products, is expanding its bars and bites range in July, as it celebrates its 10th anniversary this year.

Functional Jellies Special Report

Matcha Bears pack energy and antioxidants in gummy form

21-Nov-2019 By Kristine Sherred

Three New York City entrepreneurs have developed gluten-free gummies infused with premium grade matcha that walk the line between functional and fun, reaching those who drink tea and those who just want a boost of energy at any time of day.

Functional Jellies Special Report

Interview: SmartSweets primps the gummy category for future with ‘kick sugar’ ethos

21-Nov-2019 By Kristine Sherred

At the ripe age of 21, Tara Bosch wanted to cut her connection with sugary gummy worms. The result: a line of a favorite gummies made with stevia, coconut oil, tapioca and chicory root fiber, now available – in bright, bold packaging – online and in thousands...