Seed oils are out, avocado oil is in – and snack brands are leading the switch
Chip makers are transitioning to avocado oil, due to backlash against seed and vegetable oils
Natural colors & flavors
Up the food chain
Givaudan’s head of front-end innovation on AI and the future of food
An engineer at heart, Alexandre Bastos brings a problem‑solver’s mindset to the front lines of food innovation
The future of chocolate: Innovation surges as expectations shift
From rising innovation to shifting consumer demands, chocolate is entering a new era
Big Food’s race to reinvent as market shifts
Big Food is tearing up the rulebook – but what’s driving the sudden rush to rebrand, reformulate and reinvent?
Blurred lines: Confectionery and sports nutrition collide in snacking revolution
From protein‑packed chocolate bars to big‑brand collaborations, sports nutrition and confectionery are merging fast
DGA sweetener warning sparks industry pushback
Dietary Guidelines pose a challenge for formulators around non-nutritive sweeteners
5 trends powering chocolate’s $245bn boom
Trends shaping the future of chocolate and the opportunities they create for the confectionery industry
Coca‑Cola defies sector struggles with strong profit growth
Coca‑Cola reports robust results as a new CEO prepares to steer beverage giant into next phase of growth
FDA eases ‘no artificial colors’ labeling rules, paves way for natural color adoption
FDA eases ‘no artificial colors’ claims, but ambiguity over ‘petroleum-based dyes’ leaves manufacturers cautious
Winter Fancy Faire
3 trends revitalizing the sleepy nut butter and seed spread category
From swicy flavors to squeezable pouches, emerging brands at the Specialty Food Association’s Winter Fancy Faire are pushing a mature category into its next growth phase
Exclusive: Can biotech break monk fruit’s supply constraints? Manus thinks so
As demand for natural sweeteners grows, Manus moves monk fruit production in the US
Beckham’s snack play: How BEEUP plans to sting the competition
Forget celebrity sidelines, David Beckham’s actually in the test kitchen: CEO Peter Stearns lifts the lid on how that shapes BEEUP’s next phase
The future of confectionery: Innovations driving success in 2026
Discover how brands are reimagining indulgence and why the sweetest opportunities lie ahead
The big 5: Confectionery flavours to watch in 2026
From nostalgic favourites with a modern twist to wellness-driven indulgence, the flavour revolution is here
Top 5 F&B ingredients trends driving market growth towards $560bn
The global food and beverage ingredients market is booming. But what are the trends powering industry growth?
The great color reckoning: America’s breakup with fake dyes
With US states set to ban or label synthetic dyes, Sensient CEO Paul Manning unpacks the economics, supply pressures and sensory science driving America’s shift to natural color
Confectionery market to hit $278bn by 2032 as candy sales surge
The confectionery market is entering a new growth phase, driven by evolving consumer preferences, seasonal demand, and innovation in non-chocolate formats
The future of chocolate: Trends shaping a $129bn market
From creamy milk chocolate to functional dark varieties, the global chocolate market is evolving fast
Top confectionery trends for 2026
Top trends driving innovation in confectionery include personalisation, premiumisation, and ultra-limited editions
TFWA 2025: Top 5 confectionery innovations from the show
From hazelnut Twix to halal Haribo, TFWA 2025 delivered a sweet showcase of innovation under the Cannes sun. Discover the top launches shaking up confectionery
Top confectionery trends driving sales in 2025
From timeless favourites to viral treats, discover how price, innovation, and better-for-you options are reshaping the confectionery aisle
Top 5 functional confectionery ingredients
Functional confectionery is booming. Find out which ingredients are driving the trend
The sweetener trust crisis brands can’t ignore
Consumers are turning away from sweeteners amid rising health concerns and distrust. What does this mean for the future of food and beverage?
Mars to reformulate iconic brands in 2026
M&M’s, Skittles, and Starburst will ditch artificial colours, but not every product is making the switch
Do consumers really want less sugar? The sweet debate unwrapped
As sugar reduction reshapes sweets and snacks, are brands keeping pace with what consumers want?
Food tech’s moment is here - let’s shape what comes next
As more consumers experience truly new foods, anticipation is rising for what’s ahead
5 things behind the vegan chocolate boom
Chocolate is going vegan as the plant-based trend spreads and grows to more categories
The race to replace red no 3: Is your brand ready?
Colour manufacturers advise confectioners on top considerations when replacing soon-to-be-banned synthetic food dye
Mintel’s predictions for the future of confectionery flavour and texture
Bold flavours, nostalgic twists, and multisensory textures will shape confectionery, as brands balance indulgence, health, and sustainability say the insights firm
Caramel comes under fire as confectioners seek natural brown alternatives
How natural brown colourants are offering confectioners safe, stable alternatives that have clean-label appeal
Natural colour development set to ramp up in 2025
As the FDA reviews artificial red food colouring and consumers seek health and wellness from their colour choices, could confectionery go natural with its colour considerations?
What’s hot in natural and clean confectionery?
New Product Development spotlight on emerging startups
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...