What’s hot in natural and clean confectionery?
New Product Development spotlight on emerging startups
Natural colors & flavors
Sweet innovation: Confectionery NPD at SIAL 2024
There was no shortage of confectionery innovation at SIAL in Paris this month: with innovation tapping into health and wellness trends, future flavors and more...
Five leading colour trends in confectionery in 2024
Colour, though often seen as a small detail in confectionery, plays a significant role in shaping product perception.
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
2024's top confectionery flavour trends
Discover the five flavour trends taking over the confectionery world, from 'swicy' sensations to nostalgic treats and functional delights
Swicy flavours set to be the hottest trend in confectionery in 2024
Not adding horseradish, peppercorns or chillis to your confectionery yet? Here’s why you should
Is high inflation squeezing new ingredient opportunities into sugar and confectionery?
As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.
Eco-friendly food colouring: How one company is cutting carbon
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
Should brands look to India for novel flavour inspiration?
With a thriving start-up scene and a youthful consumer base hungry for candy innovation, India is a crucible of confectionery creativity. Here’s what you need to know
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.
Plant-based confectionery
Cargill explores cocoa and nut-free vegan confectionery
Global cocoa and ingredients company Cargill has announced a new commercial partnership with Voyage Foods to produce alternatives to cocoa-based products and nut spreads without using cocoa, peanuts, and hazelnuts.
Incredo Sugar G2 provides versatility across categories
Foodtech company Incredo expands its sugar reduction solutions with the launch of Incredo Sugar G2, a concentrated version of its clean label, protein-sucrose blend Incredo Sugar made from cane and/or beet sugar and a dairy- or plant-based protein to...
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 growing
Gummy market: space for growth for new competitors
The Global Jellies & Gummies Market size is expected to reach $19.9 billion by 2030, rising at a market growth of 4.2% CAGR during the forecast period, according to fresh research by ResearchAndMarkets.com.
InnovoPro expands beyond plant-based with clean-label emulsification solutions for bakery, beverage & beyond
Israeli company InnovoPro is bringing its clean-label, chickpea protein powered solutions to the broader food and beverage industry after proving its ability to bind, blend, foam and problem-solve other common challenges within plant-based categories.
Fermentation-based stevia with ‘cleaner, sugar-like profile’ wins EFSA safety nod
EverSweet, a stevia sweetener made via fermentation rather than stevia leaf extraction, is one step closer to market entry in Europe having received positive safety opinions in the EU and UK.
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.
ProSweets Cologne 2024
EXBERRY to showcase plant-based colours at ProSweets Cologne
GNT, the company behind EXBERRY food colors, will demonstrate how its plant-based, sustainable portfolio can help maximize product appeal for manufacturers at ProSweets Cologne, which runs this year from 28-31 January.
BALANCING HEALTH AND INDULGENCE IN CONFECTIONERY
Food emotions can play a crucial part in healthy indulgence
The notion of ‘healthy indulgence’ represents a shift of emphasis – and an exciting opportunity – for confectioners, chocolatiers, and bakers who are only too well aware that consumers are becoming increasingly health-conscious and interested in sugar...
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
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...
ProSweets Cologne 24
ProSweets Cologne focuses on the reformulation of sweets and snacks
More than 30 ingredients specialists are set to attend ProSweets Cologne, the supplier fair that runs along side ISM sweets and snacks trade show, to offer natural and sustainable solutions that contain less sugar or carry a clean label declaration.
Special Edition: Natural & Clean label confectionery
What it means to eat ‘clean’
In the realm of the food and beverage industry, few terms carry as much weight and complexity as the term 'clean.
Guest post
Survey shows confectionery consumers crave fruity flavours
According to the most recent Corbion Consumer survey, the primary drivers for consumers of confectionery remain centered around flavour and reputable brands. In the realm of sugar confectionery, fruit flavours continue to hold sway as the top choice...
Monk Fruit Corp.’s GM discusses sweetener’s rise, how it taps into current consumer trends
Monk fruit has gained popularity as a natural sweetener, and is poised for growth alongside natural and better-for-you trends as consumers and brands reduce sugar across categories, Monk Fruit Corp.'s GM David Thorrold told FoodNavigator-USA.
Special edition: Flavour inspiration
The flavour trends redefining chocolate indulgence
Luker Chocolate, a premium and sustainable brand from Colombia, has also been at the forefront of introducing new flavours to chocolate bars over the past couple of years, and the company has gathered valuable insights from recent trade fairs ExpoWest...
Givaudan reveals the five consumer macro trends that will transform ‘confusion and disruption into certainty and opportunity’
The world is currently fraught with uncertainties, ranging from economic and political instability to the ongoing threat of climate change and supply chain shortages. Along with the ever-present shadow of Covid-19, these factors are impacting people’s...
Webinar
Free webinar: Sweetest innovations – can an AI-powered algorithm crack the sweetness code in confectionery?
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the gummy...
Oats flourish as an ingredient in European dairy-free ice cream
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
Cultivating transparency and taste: Simple Bars' clean label, no-sugar bars
In a dense market like the snack bar category, brands are challenged with distinguishing themselves through ingredients, nutrition, marketing and packaging. For Amanda Ament, CEO of Simple Bars, ingredients, certified no-sugar labeling and packaging are...
Plant-based milk less nutritious than cow’s milk, finds research
Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.
Alberta scientists discover high-protein, plant-based alternative to gelatin
Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
Blends of emulsifiers and stabilizers can offer cost-effective alternative to locust bean gum
Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.
Döhler acquisition of SVZ to boost red fruit and vegetable ingredients portfolio
German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
Sugar reduction special
Monk Fruit and allulose-centered products set to be key drivers of innovation
Swerve, one of the leading manufacturers and marketers of zero-sugar, keto-friendly, and plant-based sweeteners, is at the forefront of the sugar-free baking trend. The company’s innovation and expansion into monk fruit and allulose sweetener offerings,...
Sugar reduction special - guest post
Taste without sacrifice – how food companies are meeting consumer demands for healthier products
As consumers access to nutritional information improves, they are increasingly aware of the potential impact of sugars on their diets and health. 42% of EMEA consumers are trying to choose healthier products, with reduction of sugars op of mind (Source:...
Opinion
What's driving oat milk sales and where's it headed?
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
Ingredients
New breakthrough in cacaofruit reduces refined sugar in confectionery
Cabosse Naturals, established by Barry Callebaut to unlock the potential of the entire cacaofruit, has launched a ‘free-flowing, 100% pure cacaofruit powder’, a new ingredient that can replace refined sugar in food manufacture, which also caters to...
Free From
NOMO cleans up at Free From Food Awards
Top UK vegan and free from chocolate brand, NOMO, has announced it has won four major accolades at the Free From Food Awards including being named the Large Independent Brand of the Year 2023.
Not just an orange but a Clementine orange: Next gen flavour tech zeros in on specificity and intensity
T. Hasegawa USA is ramping up its mission to ‘make life taste better’ through next gen tech innovations that not only perfectly replicate the flavours of nature, but pinpoint specific nuances, which could be a game-changer in getting your baked treat or...
Sweets & Snacks Expo
Chocxo brings healthy indulgence to Sweets & Snacks Expo
Natural low-sugar chocolate brand Chocxo revealed a raft of innovations at this year’s Sweets & Snacks Expo in Chicago.
Plant-based ice cream market grows as formulation challenges persist
As the plant-based ice cream market expands with a range of flavors and formats, innovation in the space will need to better recreate the taste, texture, and mouthfeel of animal-based counterparts to entice consumers into the category, Christine Usmen,...
Sweets & Snacks Expo
Study reveals consumer preference for softer gummies over traditional gelatin-based varieties, says Cargill
Cargill's consumer preference study revealed that despite the widespread popularity of gelatin-based gummies, participants overwhelmingly favored a softer gummy texture made from alternative ingredients like pectin or tapioca.
FOOD FOR THOUGHT
Let them eat plant-based cake
Why is the dairy industry embroiling in a silly battle about the labelling of plant-based alternatives?
News In Brief
DouxMatok rebrands as Incredo, lands $30m to expand production of sugar reduction solution
In a bid to create a more “memorable” identity, Israeli food-tech company DouxMatok is rebranding to share the same “single, powerful” name as its signature sugar reduction product – Incredo – which it plans to further develop and commercialize with the...
Sugar out, fibre in: Beneo’s sugar reducer meets high consumer demand for ‘healthy indulgent’ bakery treats
The functional ingredients specialist has expanded its sugar reduction portfolio with a short-chain fructooligosaccharide (scFOS) that replaces sugar while adding dietary fibre, enabling producers to capitalise on the growing better-for-you demand.
Plant-based special
NOMO unleashes vegan cookie dough bar
Vegan & free from chocolate brand NOMO has launched its ‘biggest chocolate bar yet’ with the arrival of the chunky Cookie Dough block.
Plant-based special
H!P Chocolate launches Crunchy Orange Bar
Plant-powered confectionery brand H!P has released its latest offering - a Crunchy Orange bar - that ticks all the boxes for conscious consumers … smooth, creamy oat m!lk chocolate combined with zesty orange and crunchy waffle cone pieces.
Plant-based special
What next for plant-based confectionery?
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
From fields to food: How the plant-based industry can boost regenerative agriculture
As the agriculture industry continues its mission of feeding the world's growing population amid climate change, the entire supply chain is coming together to boost regenerative farming practices, creating an opportunity for the plant-based foods and...