Confectionery

Pic: GettyImages

Special edition: Better-for-you confectionery

The sweet truth: Embracing better-for-you confectionery for a healthier future

By Anthony Myers

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...

NPD Trend Tracker: From Easter-egg ice cream to dairy-free chocolate eggs

NPD Trend Tracker: From Easter-egg ice cream to dairy-free chocolate eggs

By Donna Eastlake

We’re getting ready for Easter in this week’s new-product roundup. There’s everything from egg-cellent (not sorry!) mini-egg ice cream to egg-citing (still not sorry!) dairy-free chocolate eggs. There’s also a range of drinks from energy-sparking mixers...

Source: Incredo

Incredo Sugar G2 provides versatility across categories

By Deniz Ataman

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...

Source: Getty/Tom Werner

Assessing safety of food additives from state to the national levels

By Deniz Ataman

The recent passage of the California Food Safety Act, which bans several food additives in the state, created a template for other states to introduce similar legislation, warn food toxicologists Craig Llewellyn and James Coughlin during a recent webinar...

Could low-sugar chocolate actually taste better? GettyImages/Chris Ryan

Could low-sugar chocolate actually taste better?

By Donna Eastlake

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?

Image source: Getty/On-Track

Illinois proposes to ban five food additives

By Deniz Ataman

Introduced by Sen. Willie Preston, D-Chicago, the Illinois Food Safety Act (SB 2637) would ban brominated vegetable oil, potassium bromate, propylparaben, red dye No.3 and titanium dioxide from retail food products -- potentially making it the strictest...

Career path: Pic: GettyImages

Mentorship

NCA announces its 2024 Future Leaders class

By Anthony Myers

The National Confectioners Association (NCA) has announced the eight confectionery industry professionals selected for its 2024 Future Leadership Programme.

Source: Nature's Bakery

Mars purchases two US facilities, expands its snack portfolio

By Deniz Ataman

Global snack maker Mars expands its snack production with the purchase of a new $237m baking facility for Nature’s Bakery in Salt Lake City, Utah, and a Chicago-based Global Research and Development Hub that will focus on chocolate and nuts testing and...

The chocolate, confectionery, and bakery industry has adapted to demands for more healthy sweet treats. Pic: Getty Images

BALANCING HEALTH AND INDULGENCE IN CONFECTIONERY

How confectionery embraced ‘healthy indulgence’

By Anthony Myers

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,...

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