These are all the posts that have been tagged with healthy.
Changing lifestyles and personal wellbeing are disrupting the chocolate market, new research suggests, presenting an opportunity for manufacturers who respond to new consumer demands.
The International Food and Drink Event (IFE) 2017 has announced that it will be again hosting a section dedicated entirely to health and wellbeing, following an increase in healthy eating trends across the industry.
Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.
Dried fruit, nuts and seeds producer Whitworths has turned to packaging and supply chain specialist DS Smith for a tailored packaging solution for its new ‘Full of Super’ product range.
Chocolate products with almonds are the preference of consumers around the world, according to the Almond Board of California.
Whether you believe there’s such a thing or not, the growth of healthy chocolate confectionery is set to outpace that of regular chocolate by 2021.
This is not a ploy to get you to join in with those on health kicks this month, but health, convenience and choice have all contributed to a rise in the number of new fruit-based hitting the market over the last few years.
As we wave goodbye to Christmas and close the door on 2016, all eyes turn to 2017. With that, Euromonitor International has identified some of the key trends set to shape the global market next year.
With a clear focus on protein and gelatin free concepts, Health Ingredients Europe (HiE) provided manufacturers with plenty of food for thought. Katie Smith reports.
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.
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.