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healthy

These are all the posts that have been tagged with healthy.

New Product Round Up

Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Savoury Snacks World.

Biscuit anyone?

We’re all partial to a biscuit or two as an afternoon snack, or after dinner treat, but new research suggests a decline in the consumption of high-calorie food items will promote structural shifts in the US cookie and cracker market.

Almonds are number one nut in Europe

Almonds are now the number one nut in new introductions in Europe with a 48% regional share and a new record high of 42% globally, according to Innova Market Research.

Coding sweet success

John Tierney evaluates the trends, challenges and opportunities in labelling and coding.

Restless robots

Mike Wilson explores the many ways robot technology is helping UK confectionery manufacturers remain competitive in such an unpredictable market.

Innovation helps boost popcorn sales

IRI reports that total UK popcorn value sales have increased 13.6% year on year to over £120 million of sales, despite the total snacks category struggling.

What’s cooking in gelled confectionery?

When choosing the right gelling agents for confectionery products, a number of key factors have to be taken into consideration. Dirk De Cooman and Cindy Dekeyser investigate.

No one size fits all

Confectionery Production speaks to Alessandro Cagli about his goals for the Association of Chocolate, Biscuit and Confectionery Industries of Europe (Caobisco) over the next two years and the opportunities that lie ahead.

A closer look at coatings

Nick Hewitt highlights the challenges and opportunities within coating, polishing and glazing for confectionery manufacturers and assesses the key areas for expansion.

Nuts for almonds

Harbinder Mann highlights the potential uses for almonds and their beneficial impact for consumers and manufacturers alike.

Premium price point

Three in four (73%) of US consumers are willing to pay more for snacks made with high quality ingredients, new research suggests, as the move towards healthier snacking options becomes more evident.