News & Analysis on Chocolate, Candy and Cocoa
Trends
Health & functionality
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Clarity, quality and visibility lead natural and clean confectionery in 2025
By Natasha Spencer-Jolliffe
Manufacturing for allergies and health during candy-focused holidays
By Natasha Spencer-Jolliffe
Promotional features
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The growing trend of personalization in confectionery
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CBE and specialty fats and oils emerge as the sustainable choice for chocolate and confectionery
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The Power of One: A multi-dimensional experience that elevates the enjoyment of gums and jellies
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Natural blues: Using spirulina concentrates to achieve vibrant confectionery colors
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Natural colors & flavors
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Natural colour development set to ramp up in 2025
By Natasha Spencer-Jolliffe
What’s hot in natural and clean confectionery?
By Natasha Spencer-Jolliffe
Sweet innovation: Confectionery NPD at SIAL 2024
By Teodora Lyubomirova and Rachel Arthur
Five leading colour trends in confectionery in 2024
By Natasha Spencer-Jolliffe
Premium
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2024's top confectionery flavour trends
By Natasha Spencer-Jolliffe
What’s hot in confectionery? New product development from Cadbury to Smart Sweets
By Natasha Spencer-Jolliffe
What’s hot in confectionery? New product development from Oreo to Barratt
By Jess Spiring & Natasha Spencer-Jolliffe
Seasonal
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Confectionery giants amass almost $500 million in US advertising spend
By Natasha Spencer-Jolliffe
New confectionery releases this holiday season
By Natasha Spencer-Jolliffe
Pricing fears grow ahead of Halloween
By Natasha Spencer-Jolliffe
Top need-to-knows about cocoa ahead of the new season
By Natasha Spencer-Jolliffe
Smart technology
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AI - like having a crystal ball for flavour trends
By Natasha Jolliffe-Spencer
Four ways confectionery brands are customizing the consumer experience
By Natasha Spencer-Jolliffe
Five ways robotics tech is revolutionising confectionery
By Natasha Spencer-Jolliffe
Start-ups
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Tesla enters the candy market
By Natasha Spencer-Jolliffe
Six start-ups rethinking cocoa for alt choc innovation
By Flora Southey
Sugar reduction
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Putting sugar reduction on front-of-pack labels
By Natasha Spencer-Jolliffe
What’s hot in natural and clean confectionery?
By Natasha Spencer-Jolliffe
Calorie-free sweetener producer pursues sweet protein growth
By Natasha Spencer-Jolliffe
Sustainability
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Three new sustainability initiatives transforming the cocoa and sugar sectors
By Natasha Spencer-Jolliffe
Is public-private sector collaboration vital to EUDR success?
By Natasha Spencer-Jolliffe
Farmers building climate resilience face $151 billion financing gap
By Natasha Spencer-Jolliffe
Worker protection
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Farmers building climate resilience face $151 billion financing gap
By Natasha Spencer-Jolliffe
Tony’s Chocolonely and The Washington Post spotlight cocoa injustices
By Natasha Spencer-Jolliffe
Côte d’Ivoire raises cocoa prices above Ghana
By Jane Byrne