Driving change in student snacking through sugar reduction
Do new research findings suggest there’s more of a place for functional confectionery?
Health & functionality
Does new study pave the way for cocoa’s future as a functional food?
Researchers have found that cocoa flavanols can counteract the adverse effects of high-fat meals and stress
Clarity, quality and visibility lead natural and clean confectionery in 2025
It’s a trend that’s not going anywhere, but 2025 looks set to bring fundamental functionality to confectionery.
Manufacturing for allergies and health during candy-focused holidays
New challenges and opportunities emerge due to the rise of allergen-free and better-for-you confectionery.
Quick bites: Can a no-sugar-added snack truly be irresistible?
Continuing our series on disruptive startups, we explore the rise of NICK’s, a Swedish-style snack brand that’s making a splash on the US market by redefining diabetes- and keto-friendly treats that don’t skimp on taste. What’s the brand’s secret?
Cracking cocoa-free chocolate consumption wide open
As one industry leader opens a new large-scale purpose-built manufacturing plant, is cocoa-free chocolate on an upward trajectory?
Franuí expands into the UK market with chocolate-covered raspberry bites
Franuí is bringing its handcrafted, sustainable treats to London, targeting health-conscious consumers with premium ingredients.
Beauty meets confectionery: A growing trend in functional wellness
Discover how beauty-enhancing ingredients like collagen and biotin are changing the confectionery industry with delicious, functional treats.
Do GLP-1s signal a worrying time for confectioners?
Formulating to support consumers and the sector.
Why pistachio is the must-have flavour of 2024
Make way marzipan and peanut butter. Pistachios are the green powerhouse perking up premium confectionery sales. Here’s what brands need to know about going green
Study shows how to make confectionery finishes functional
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
A new study suggests four top tips for chocolate creators
How are prebiotics and probiotics pushing functionality forward?
And what challenges do manufacturers need to overcome to get there?
New study confirms concerning heavy metal contamination in cocoa
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?
New Product Development
What’s hot in confectionery? New product development from Cadbury to Smart Sweets
From cannabis-infused candy to a better-for-you Twix, meet the latest confectionery launches disrupting the industry
Sugar reduction
Are sweeteners leaving a sour taste with consumers?
Here’s how manufacturers can navigate the changing perception of sugar-reducing ingredients among confectionery shoppers
Consumers go nuts for protein-packed product innovation
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?
Now trending: Caffeinated candy
Here’s why caffeine-enriched candy has the industry buzzing
Ultra-processed food kills, says WHO
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
Sweet and healthy? Discover the top five functional foods in confectionery
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
Has the plant-based trend peaked?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
Sustainable chewing gum brand Milliways pops the growth bubble
With claims to be the UK’s biggest plastic-free, plant-based chewing gum brand, Milliways outpaced the growth of the chewing gum category by 43 times, according to new IRI data after significant investment in product innovation and a public awareness...
Sweets & Snacks Expo 2024
Blommer Chocolate Company and Incredo target Canada with less sugar options
Blommer Chocolate Company, the largest cocoa processor and ingredient chocolate supplier in North America, has announced it is extending its partnership with sugar reduction company Incredo.
Special edition: plant-based confectionery
Top 11 vegan chocolate trends
New research into the vegan chocolate market reveals that the sector is poised to gain even wider popularity with conscious consumers thanks to major brands embracing the plant-based wave.
Special edition: Plant-based confectionery
Tantalizing textures: the new frontiers of plant-based gummies
Across Europe, there is a palpable enthusiasm for plant-based gummies, reflecting a growing consumer interest in perceived health-promoting and more sustainable products; we speak to Quentin Schotte, Convenience and Snacking Manager for Cargill Food...
Special edition: Plant-based confectionery
Sweet Revolution: Embracing diversity with plant-based confectionery
From creamy chocolates to chewy candies, plant-based options are paving the way for a more inclusive and compassionate approach to snacking that caters to the diverse tastes and preferences of consumers worldwide. We look at some of the key trends.
Which plant-based alternatives are healthier than animal products?
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
Company news
Nestlé rejects resolution to scale back on ‘unhealthy’ products
Nestlé shareholders rejected a resolution at its annual general meeting (AGM) on Thursday (19 April) demanding the KitKat maker reduce its reliance on unhealthy products.
Special edition: Better-for-you confectionery
The sweet truth: Embracing better-for-you confectionery for a healthier future
In an era of rising health consciousness, the confectionery industry finds itself at a crossroads. Traditionally associated with indulgence and guilty pleasures, confectionery products are now undergoing a transformation to meet the demands of a more...
Special edition: better-for-you confectionery
Top tips for better-for-you confectionery
The better-for-you trend continues transforming the confectionery market. Expect to see the latest innovations at this year’s Sweets & Snacks Expo, which opens in May at the Indiana Convention Center in Indianapolis. In the meantime, we examine the...
Chocolate made from faba beans? ‘We’ve developed a brand-new ingredient’
Unlike some other cocoa-free chocolate powders entering the market, this invention relies on just one raw material: the humble broad bean.
Seasonal
Moo Free extends Easter range with three new products
UK vegan chocolate brand has expanded its best-selling Easter collection with the launch of three new products: the White Bunnycomb Crunch Easter, Moofreesas Organic Egg, and Easter Egg Hunt Kit.
Regulations
‘Enough is Enough’: State-level ingredients ban unjust claims NCA
The National Confectioners Association is using its influence on Capitol Hill to dispel misconceptions about food additives after several states have implemented bans independently of the FDA.
Total recall: Which foods are being withdrawn from shelves and why?
Recall data has been examined across multiple geographies to identify the key food safety trends of 2023.
Sweetener ‘controversy’ fuels consumer confusion: How should industry respond?
Growing ‘controversy’ and ‘confusion’ around alternative sweeteners is impacting consumer trust. What should manufacturers’ next steps be?
Baker & Baker predicts cost-of-living, HFSS, sustainability and the possibility of a new Government will influence the UK's bakery market in 2024
There certainly is a desire for baked goods that are better-for-you, but consumers are not prepared to sacrifice on taste. There’s also a growing desire for sustainable options, but how is that fairing in the current economic climate?
Seasonal
Moo Free chocolate obtains listings in major supermarkets in run-up to Easter
Moo Free has announced two new products for its Easter collection, along with the re-formatting of a bestseller in a new sharing pack and the return of five popular SKUs.
Is gluten-free still trending? Grupo Bimbo certainly thinks so
Only one in 20 Americans suffer from gluten intolerance, but an estimated 25% of the nation follows a gluten-free diet. Why is it so popular? And how is Grupo Bimbo doing in the space?
Special report: Gummies keep on growing
Nutraceuticals are at the centre of gummy appeal
Darling Ingredients’ health brand, Rousselot, has been at the forefront of much of the innovation involving clean-label gelatin and collagen-based solutions and has discovered a way to fill them with the correct amounts of nutraceuticals.
Special report: Gummies keep on trending
Go gummies! Whether hard or soft, consumers love the tastes and textures
At last year’s Sweets & Snacks Expo in Chicago, new and innovative gummy products proved irresistible to confectionery industry delegates with new lines from manufacturers, including Harribo, Hammond, Bazzoka, and Mars. Ultimately, the diversity of...
Could low-sugar chocolate actually taste better?
Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?
ProSweets/ISM 2024
Confectionery makers and suppliers prepare for ‘Sweet Week’ in Cologne
ProSweets Cologne and ISM have lined up a strong ‘Sweet Week’ when it opens on Sunday 28 January attracting hundreds of international exhibitors showcasing at the city’s Koelnmesse exhibition centre.
BALANCING HEALTH AND INDULGENCE IN CONFECTIONERY
Colombia’s sugar reduction tax targets confectionery
The global landscape of food consumption is undergoing a significant shift with the introduction of sugar taxes in over 120 countries. These initiatives are primarily aimed at guiding consumers towards healthier lifestyle choices by reducing the intake...
BALANCING HEALTH AND INDULGENCE IN CONFECTIONERY
How confectionery embraced ‘healthy indulgence’
Consumers are increasingly focusing on their health without compromising on taste, which is why healthy indulgence has become a serious trend. Millennials (Gen Y) and Centennials (Gen Z) are looking for foods and beverages that are tasty, good for you,...
BALANCING HEALTH AND INDULGENCE IN CONFECTIONERY
UK consumers enjoyed slightly less chocolate in 2023 due to tighter HFSS restrictions
New research from Mintel into global chocolate and confectionery consumption has uncovered contrasting behaviours in different nations, including Germany and the US, and suggests behaviours could be changing over time as the trend for healthy indulgence...
Free-from
NOMO caramel bar wins gold at Veggie Awards
Vegan and free from chocolate brand, NOMO says it ‘won big’ at the 2023 Veggie Awards, taking home gold in the Vegan Snacks category for its Caramel Filled Bar.
Trends
Beer and wine brands jump on the Cacaofruit bandwagon
Apart from the positive impact on the planet - potentially preventing millions of tonnes of fruit waste – cacao fruit opens up new categories after the pulp, juice, and powder from the cocoa pod are used, according to latest research.
Global vegan chocolate market expected to be worth $2bn by 2032
The global vegan chocolate market is estimated to be worth a conservative $2 billion by 2032, and as the Veganuary campaign begins, the surge in awareness about the benefits of plant-based food and confectionery products could see an even greater growth...
Oobli expands sweet protein chocolate line, taps into permissible indulgence trend
Biotech company Oobli is expanding its confections portfolio with the release of a line of milk chocolate bars, demonstrating sweet proteins' potential for chocolate applications, company CEO Ali Wing told FoodNavigator-USA.
Trends
The shape and taste of chocolate in 2024 – what to expect …
Chocolate confectionery is a significant market, expected to be worth over $128 billion (130 billion Euro) in global retail sales by the end of 2024. With a volume growth of +2% over the next 5 years to 2027, it is also a dynamic market, so what trends...