Sugar-free caffeinated chewing gum brand Drive Gum has its sights on the US and Russia after expanding distribution in Spain through deals with Autogrill and BP.
National Confectioners Association president and CEO John H. Downs responds to suggestions candy could be the next target of national and state sugar taxes.
Healthcare professionals may recommend moderate dark chocolate consumption after daily chocolate eating was tied to reducing heart disease risk factors, claim the authors of a cross-sectional study.
Chocolate has been tied to improved brain function, enhanced energy, and other health benefits, but confectioners will be better served by leveraging chocolate's emotional connections, according to a recent report by Mintel.
Confectionery could be the next target for national sugar taxes after the UK’s levy on sugared soft drinks, but the industry still has time to act to thwart levies, writes ConfectioneryNews editor Oliver Nieburg.
It was prompted by pragmatism, rather than an ideological shift, but General Mills and Mars have resolved to roll out GMO labeling nationwide as Congress has proved unable to hammer out a federal solution that all stakeholders can get behind before new...
Belgian firm Vandenbulcke has introduced ChoVita, the first chocolate brand in Europe that makes a cocoa flavanol health claim that it is 'good for your blood flow'.
Manufacturer Innocent Chocolate – whose products are said to have less impact on blood sugar than standard chocolate - is set to extend its range with new lines including chocolate chips and a spread.
A daily supplement with an extract from cacao may reduce UV-induced skin aging and protect against wrinkles, suggests a new study with lab mice and human skin cells.
Britain’s National Heath Service (NHS) could save £8.2m ($11.8m) a year if all the territory's 12-year olds chewed three pieces of sugarfree gum a day, says a study in the British Dental Journal.
Chocolate may improve placental function during pregnancy but flavanol levels seem to make no difference to pregnancy outcomes, says a Canadian researcher.
Consuming cocoa flavanols may interact with the gut microbiota as a way of preventing metabolic syndrome or easing the condition’s symptoms, a review has concluded.
A free-to-attend ProSweets panel discussion featuring Mondelēz and Nestlé will assess how chocolate makers can develop and reformulate products to comply with self-imposed nutrition guidelines.
Beneo claims previously untested varieties of inulin and isomalt come closer to matching the taste and mouthfeel of sugar in chocolate than ever before.
Canada-based supplement firm Herbaland is launching a new Pure gummy product line, which it says is the first to use direct depositing rather than starch molds during processing.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
KitKat maker Nestlé reports progress in reducing sugar across its confectionery portfolio but won’t reformulate to a lower threshold until sugar’s link to obesity and type 2 diabetes is substantiated.
The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.
A scientist says a New York Daily News article suggesting his new study shows dark chocolate has preventative effects against pancreatic cancer because it contains magnesium is misleading.
Energems has been accepted as a member at the Council for Responsible Nutrition (CRN) and says the new confectionery category of chocolate energy supplements it has created is poised for growth.
Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the case provided 95% of its components were converted to steviol.
Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.
High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.
Naturex CEO: “There is already quite an interesting list of first contacts.”
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
Concern over misuse of the term ‘free-from’ in relation to allergens in food products and a need for greater standardisation of manufacturing practices has led the British Retail Consortium (BRC) and the Food and Drink Federation (FDF) to produce new...
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
Consuming up to two grams per day of cocoa flavanols for 12 weeks is well tolerated in healthy men and women, says a new study from scientists from Mars Inc. and the University of California, Davis.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
ConfectioneryNews will host three live sessions at ISM and ProSweets 2016 and seeks experts in confectionery packaging, chocolate reformulation and companies with innovative strategies to reach Millennials to join our panels.
Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.