Not so long ago, cheese alternatives were pretty grim. They were a poor substitute for the real thing, and something most people unable or unwilling to eat regular cheese could manage without.
More people in the US favored dark chocolate in 2012 than they did the prior year due to its potential health benefits, according to market analysts Mintel.
Consumers are becoming less interested in mid-market products, and are trading down for basic groceries and trading up for premium brands that matter most from an emotional and social perspective, says a new report from Rabobank.
The Brazilian biscuit market is set to grow 25% in value sales in the next five years and a big opportunity exists for healthy cookies marketed to women, according to market analysts Mintel.
Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says a new report from Harvard School of Public Health.
Nestlé USA announced at the National Confectioners Association (NCA) show that the company is expanding its Nestlé Cocoa Plan responsible sourcing program to its American product offerings.
At the Sweets and Snacks Expo in Chicago, new confection and snack products on display reflect what flavors, ingredients and categories candy consumers are hungering for.
Strong consumer demand for sugar-free gum – a ‘sweet’ spot of the industry – will lead to exciting new flavors and nutrient delivery, says ingredient supplier Ingredion, with the company’s new encapsulation matrix opening up product developers’ creativity.
Spanish-based firm Natra claims sales for its private label division in North America will double within three years after it agreed a deal to rent a production facility in Canada to spearhead growth.
There is still a market for caffeine gums even after US Food and Drug Administration concerns prompted Wrigley to suspend production of its new Alert gum, according to private label gum maker Fertin Pharma.
Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established with enhanced cognitive performance, according to a study funded by Barry Callebaut.
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
While Mondelēz is not expecting a significant turnaround in gum this year, the world’s #2 gum maker behind Wrigley is “actively testing a number of ideas to rejuvenate the category” that are just starting to pay off, CEO Irene Rosenfeld told analysts...
Fair Trade USA claims that draft changes to its labeling policy allowing brands with 20% certified ingredients to carry its logo are justified in composite products like chocolate because components like sugar are mainly sourced domestically in the US...
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