News & Analysis on Chocolate, Candy and Cocoa
Special edition: Cutting calories in confectionery
Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.
Special Edition: Cutting calories in confectionery
Chocolate makers must completely replace sugar and reduce fat content to a legal minimum to be able to make a ‘light in calories’ claim in the EU, according to Barry Callebaut.
Special Edition: Cutting calories in confectionery
Shrinking a confection is a surefire way to reduce calories, but can it aggravate consumers and even discourage sales?