Confectionery may be spared from a category specific tax in Europe, but it remains threatened by added sugar taxes levied on all food and drinks, writes ConfectioneryNews editor Oliver Nieburg.
Global ingredient producer ADM is pushing harder into the European starch and sweetener market, announcing the acquisition of major production facilities in Turkey and Bulgaria on Monday in the wake of changing EU sugar laws.
There is an association between intakes of individual saturated fats and the risk of coronary heart disease, according to a new analysis of data that underlines the importance of switching out saturated fats for healthier alternatives.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
Sunrise Confections’ owner Mount Franklin Foods has acquired a factory in South Carolina where it will produce vitamin gummies, fortified candies and natural fruit snacks for private label.
Scientists has developed a way to emulate the antioxidant content of dark chocolate in milk chocolate by using encapsulated peanut skin extract, all without altering its consumer-preferred flavor or texture.
If the FDA’s decision to wade into the ‘natural’ debate seemed like an act of sadomasochism, its decision to re-examine the criteria underpinning ‘healthy’ claims on food labels looks set to be equally painful, judging by the first wave of public comments...
California-based gourmet gum and gummy brand, Project 7, unveiled its latest energizing gum line, Midnight, with added B vitamins and guarana at the recent NACS show in Atlanta, Georgia.
Northern Irish chocolatier Cobden and Brown has plans to enter southern neighbor the Republic of Ireland after recently introducing a 100% cocoa bar, according to the company’s founder and CEO, Caroline McArdle.
Gummies are now the most popular cannabis edibles in Colorado with a share of 22% share of sales in the sector, says a newly released report from BDS Analytics’ GreenEdge database.
Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.
Peruvian daisy yacón will be the natural sweetener of the future in the chocolate industry, according to British raw chocolate startup Adam’s Fresh Chocolate.
Canadian aspartame-free gum and mint manufacturer, The PUR Company, has introduced two new gum flavors during the recent Expo East in Baltimore, MDi including a bubblegum SKU.
Croatian supplier of probiotic chocolates Milsing has added a prenatal product to its range of supplements, a move which follows investment from several big players in pregnancy probiotics.
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor.
The $6bn retail checkout was described as a “big, highly profitable and dynamic” business by the founder and president of Impulse Marketing, Cam Cloeter, during the recent NCA Summer Insights webinar, called “Checkout Strategies: Driving Shopper Satisfaction...
Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a study.
Mondelēz-owned snack brand Enjoy Life Foods has doubled its capacity with the opening a new 200,000-square-foot free-from bakery in Jeffersonville, Indiana.
More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.
Sonoma Brands could have its work cut out entering everyday snacking with marshmallows given the sticky problem of sugar avoidance, but SMASHMALLOW is an innovative new concept that could appeal strongly to women, say two trendwatchers.
Children between the ages of two and 18 should consume fewer than six teaspoons of added sugars daily, the American Heart Association (AHA) recommends.
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
The most familiar quality parameter of chocolate – the cocoa solids percentage – has no correlation with flavanol levels, according to a study by the University of Reading.
Trying to tackle obesity in women when they become pregnant is usually “too little too late”, according to two authors from the University of Sydney and Charles Perkins Centre.
Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.
The zeal for sugar reformulation could blinker companies against producing the healthiest versions of their products, experts told FoodNavigator following the FDF’s latest sugar reduction guidelines.
Steviva Ingredients has introduced a sugar replacer, Erysweet + Ultra stevia and erythritol blend, that it claims can solve sugar-free chocolate's tempering issues and deliver up to 99% sugar reduction.
Snack sales are growing more than twice as fast in the US ‘speciality gourmet’ retail channel than through mainstream stores, according to retail analysts Spins.
Défoncé Chocolatier’s founder and CEO, Eric Eslao, is waiting for the final vote on California's Adult Use Marijuana Act in November. If passed, his cannabis-infused chocolate can be sold in the state for recreational purposes.
A review article published in a dentistry journal makes the case that erythritol is superior to xylitol or sorbitol in preventing adhesion of harmful bacteria to teeth.
Canadian confectionery manufacturers are now able to use sodium hydrogen malate-added powder, developed by Corbion, to improve the sour flavor profile of their products, says the supplier.
