Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Latvia has banned the use of trans fats in domestically produced and imported food, joining ranks with Austria, Hungary and Denmark - but campaigners are pushing for an EU-wide ban.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Consumers are significantly more likely to buy foods that carry front-of-pack nutrition labels irrespective of their nutritional value, according to a study published in Public Health Nutrition.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
Nestlé confectionery sales dipped $300m in H1, so if it wants to stay at the top it must continue to invest in brands like KitKat rather than focus too heavily too soon on health and wellness, Euromonitor says.
'We do not support a Daily Value for added sugars', says candy trade body
The U.S. National Confectioners Association (NCA) fears plans to place percentage daily values for added sugars on food labels is unnecessary and may confuse consumers but supports a federal law proposal to make GMO labeling voluntary.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study.
Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and candies may be creating harmful cycles within the human body.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
The British Medical Association (BMA) is pushing for a tax on sugary drinks rather than confectionery, but has urged voluntary added sugar reduction targets for confectioners and a crackdown on confectionery marketing to children.
Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.
Mars Chocolate North America is going against the industry tide by backing the World Health Organization's guidance that added sugar should account for under 10% of a person's daily calories.
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
Dark chocolate often steals the spotlight for health claims, but new research suggests milk chocolate, which is sweeter, fattier and more popular, could offer the same benefits in high doses.
Proposed colour coded nutrition labels are technically feasible but would be ineffective for comparing products in some food categories, according to an analysis from French food agency ANSES.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just how much of a joke it often is.
Gummies fortified with collagen peptide or magnesium could be money-spinners outside niche drugstore channels, says Swiss functional confectionery producer Hunziker.
Special edition: Innovations in better-for-you confectionery
Chocolate is a more effective delivery system than capsules and tablets for probiotics and could be an attractive alternative for consumers, according to Croatian supplement firm Milsing.
A poll* of more than 4,200 US consumers conducted in April 2015 by CivicScience shows Americans believe that ‘preservatives / chemicals’ are significantly more harmful to their heath than added sugar, saturated fat and sodium.
The inclusion of dried fruit in Mars Chocolate North America’s goodnessknows snack squares helps deliver the sweetness consumers seek from confections, while also helping the candy-giant deliver on its commitment to offer options with limited added sugar.
Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on the human brain and vasoconstrictive...
The European Food Safety Authority (EFSA) needs a role change but that won’t come with its transparency initiative but legalisation changes, says industry.
The German confectionery industry has slammed plans for a 19% tax proposal on sugar aimed at reducing obesity - but the social democrat party denies that such a 'sin tax' is on the cards.
Letters of support to the World Health Organisation (WHO) for its recent work on food marketing to children may be used as a basis of dialogue between European governments and the food industry, the WHO has said.
Public health messages intended to tackle obesity should focus on unhealthy eating rather than physical activity, which does not promote weight loss, according to an editorial published in the British Journal of Sports Medicine.
Japanese consumers are eating more dark chocolate at the expense of milk varieties as interest grows in cocoa polyphenols, says leading domestic chocolatier Meiji.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
The World Health Organization (WHO) has called for taxation and restricted marketing of unhealthy foods and drinks to children aged under 19 to help cut childhood obesity.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends Forum covered a lot of ground. Here are some of...
