These are all the posts that have been tagged with healthy.
Cargill’s cocoa and chocolate business has released its latest report highlighting the key sector trends to help manufacturers develop their next innovations, including four themes: indulgent, premium, healthy and sustainable and clean.
Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Savoury Snacks World.
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 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.
John Tierney evaluates the trends, challenges and opportunities in labelling and coding.
Functional ingredients manufacturer Beneo has opened a new subsidiary in India in a move that will strengthen its presence in the region and support its growth in Asia Pacific.
Growth of healthy snacks rose by 7% from 2014-2015, compared to ‘conventional’ snacks, which only increased by 5%, according to new research.
Mike Wilson explores the many ways robot technology is helping UK confectionery manufacturers remain competitive in such an unpredictable market.
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.
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.
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.
Nick Hewitt highlights the challenges and opportunities within coating, polishing and glazing for confectionery manufacturers and assesses the key areas for expansion.
Harbinder Mann highlights the potential uses for almonds and their beneficial impact for consumers and manufacturers alike.
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.