Sweet innovation

My trip last month to the NCA Sweets & Snacks Expo in Chicago was a real treat that gave me the opportunity to see some of the trends that will be influencing the confectionery sector around the world in the coming months. You can read all about the show highlights, including the winners of the 2015 Most Innovative New Product Awards, in the June issue of CP.

An overall decline in sales of hard candy has been seen in the US market over the past few years. However, manufacturers are working hard to reverse the trend by addressing consumer demand for products that are healthier yet still indulgent. Daisy Phillipson considers the options.

Kitty So also reports on how lollipop manufacturers are being forced to innovate in a bid to hold on to global market share.

One way of making a product stand out is through the use of flavour. Jonathan Thomas, Leatherhead Food Research, considers global flavour and colour trends and Jonathan Dyson explores how both confectionery and sweet bakery flavouring innovations can draw from many taste cultures.

Also in the June issue, Annie-Laure Robin, Leatherhead Food Research, provides an update on EU food and nutrition labelling rules. Plus, Sam Gao, Rabobank Nederland Shanghai Branch, considers the growing market for nascent frozen dough in China.

Finally, find out more about Jason Billingham and his role as head of discover at United Biscuits, and meet Thomas Marten, division manager – Confectionery Performers at Norevo.

If you or a colleague would like to be featured as an Industry Expert in a future issue, please get in touch.

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