confectionerynews.com

How the confectionery space is avoiding the impact of plastic on the environment

To avoid the ongoing impact of plastic on the environment, we’re seeing brands and manufacturers switch from plastic packaging to paper-based alternatives​.

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What’s hot in confectionery? New Product Development from Hershey to Chupa Chups

To stay agile, maintain a competitive advantage and scale in today’s confectionery sector, brands need to stay up to date with market news.

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CAOBISCO calls for urgent EUDR update, the EC responds

The representatives for Europe’s chocolate, biscuit and confectionery industries, CAOBISCO, sought immediate action on the European Union’s Deforestation Regulation (EUDR) implementation date to overcome a lack of clarity and preparedness.

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Top need-to-knows about cocoa ahead of the new season

In recent years, during back-to-back seasons, the cocoa sector has faced challenges, including prolonged droughts and crop failures, making it a fragile sector.

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Feastables joins Tony’s Open Chain

On September 24, Feastables announced it had joined Tony’s Open Chain, a leading company working to improve cocoa supply chains.

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Do GLP-1s signal a worrying time for confectioners?

Led by health concerns, the GLP-1 market is anticipated to surpass $100 billion by 2023, ​JP Morgan insights​ reveal. Furthermore, according to a Goldman Sachs​ ​study​, by 2028, an estimated 70 million consumers in the US alone are expected to have tried GLP-1 medicines.

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Is all chocolate a UPF?

Until recently, the synonym UPF was a relative stranger to day to day language, but the debate concerning what is and what isn't continues to heat up with more and more research going into the effects of food.

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Has the world’s first 'super candy' arrived?

Earlier this month (September 2024), Protein Candy launched what it claims to be the world’s first ‘super candy’, introducing a new category to the North American market.

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AI - like having a crystal ball for flavour trends

Ahead of Flavorcon 2024 in October, we take a look at one of the most exciting innovations in flavour creation: Artificial Intelligence (AI).

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Five leading colour trends in confectionery in 2024

When linked with the right ingredients, flavours, and marketing strategies, it can dramatically elevate a product's appeal.

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Freeze-dried sweets boosted by TikTok as new confectionery craze

At this year’s Sweets & Snacks Expo, the National Confectioners Association (NCA) named freeze-dried sweets one of the must-watch trends for the year.

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How gifting brings together top confectionery trends

Giving sweet treats as gifts is more than just a win for raising brand awareness, engagement, and loyalty; it’s good for business sales too.

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Anthon Berg broadens appeal to win over Gen Z market

Discover how the Danish chocolatier plans to stay relevant with the next generation of sweet lovers as the company unveils a new positioning strategy for the Nordic market.

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What’s hot in confectionery? New product development from Perfetti Van Melle to Terry’s

Staying up-to-date on the latest confectionery developments and trends in the chocolate, candy and gum industry is essential in today’s competitive and evolving landscape.

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New approach puts farmers at the center of crop testing

A new research study​ between the Alliance of Bioversity International and the International Centre for Tropical Agriculture has discovered technology that enables farmers to test new crop varieties and enhance food security in their local areas.

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Can cocoa become fully traceable ahead of the EUDR?

The ​Regulation on Deforestation Free Products (EUDR)​ is planned to come into effect for cocoa from 30 December 2024. Ahead of its introduction, brands and countries worldwide have been working to increase their traceability efforts​.

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Why pistachio is the must-have flavour of 2024

In the relentless quest for novelty, innovators scour the planet for new ingredients. But occasionally, they circle back to a classic and reboot its reputation.

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What ‘unlikely’ social factors are shaping the candy market?

From raw material costs to flavour combinations, ingredient preferences and allergen requirements, numerous factors influence confectionery brands and the products they make.

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Thinking beyond the bar: Hershey enters the hot cocoa market

The Hershey Company is launching a new licensing partnership with Kent Precision Food Groups to create its Candy Shop Cocoa, a collection of cocoa mixes.

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Study shows how to make confectionery finishes functional

Using fancy finishes to create an attractive, good-enough-to-eat product is a core consideration for manufacturers when developing luxurious chocolates and candies​.

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Four ways confectionery brands are customizing the consumer experience

From bespoke taste experiences and nutrition to packaging and customized designs, personalisation gives confectionery brands extra opportunities to stand out from the competition beyond their formulations.

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What’s hot in confectionery? New product development from Hershey and Liquorice Flyers

Keeping up to date with the latest confectionery innovations and industry developments is vital in the competitive and shifting landscape of chocolate, candies, popcorn and gum.

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Mars scales its sustainable dairy sourcing efforts

Nearly 60% of Mars’s greenhouse gas (GHG) footprint comes from its agriculture space, which sources ingredients for its confectionery and snacking products.

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Will flexible packaging revolutionise confectionery casing?

Various factors are driving the rise of confectioners’ interest in flexible packaging. So much so that these adaptable casings are increasingly making their way into R&D plans throughout the global confectionery industry.