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Top five news articles of 2017

As 2017 nears to a close, Confectionery Production looks at the top news articles to appear online during the year. Among the top five was the key confectionery trends to look out for in 2017, the launch of Mars Wrigley’s new products in the US, and the development of a fourth type of chocolate by Barry Callebaut.

Top confectionery trends for 2017
Clean label ingredients, plant based products and alternative sugars top the list of key confectionery trends to look out for in 2017, according to Innova Market Insights.

Mars Wrigley to unveil 20 new confectionery products in US
At the upcoming National Association of Convenience Stores (NACS) annual show in Chicago, Mars Wrigley Confectionery US will share insights for retailers from its recently announced ‘Omnichannel’ category approach, as well as new products and line extensions.

Global cocoa bean stocks in decline
World cocoa bean stocks fell to 1.48m tonnes during the 2015/2016 season, according to the latest figures.

Use of stevia in sugar and gum confectionery rising
The use of stevia in food and beverage products is expanding rapidly, new research suggests, with sugar and gum confectionery among the categories posting the highest growth rates.

Barry Callebaut creates new ‘breakthrough’ chocolate
Chocolate and cocoa products manufacturer Barry Callebaut has developed a fourth type of chocolate next to dark, milk and white chocolate 80 years after the introduction of white chocolate.

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