consumer trends
Majority of US consumers set to mark Valentines Day with confectionery treats
Studies from the US-based National Confectioners Association have found that 86% of Americans will be marking Valentines Day this month with gifts of candy and chocolate, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Regulatory, Sustainability
Research reveals plant-based confectionery trends continue rapid rise
Confectionery product series featuring plant-based claims have continued to show a strong surge in growth, according to latest research from Innova Market Insights, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Swiss natural ingredients firm Omya devises latest confectionery and bakery series
Swiss mineral specialist Omya has unveiled its 2021 European portfolio of added value ingredients devised for a number of market segments including development of new confectionery and bakery series, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Hancocks wholesalers increases vegan ranges amid spike in demand
A noted upshift in the vegan confectionery market has seen UK wholesaler Hancocks move to significantly enhance its product ranges within the segment, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
German confectionery industry continues to support sustainable palm oil sourcing
The German confectionery industry has reaffirmed its position of supporting ethically monitored production methods across the value chain, including palm oil processing – which is now reportedly 94% certified from sustainable sources, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Cargill interview: Cocoa sustainability focus
Confectionery Production editor Neill Barston interviews Kate Clancy, sustainability manager for Cargill, on the company’s ongoing initiatives tackling child labour, working towards delivering improved farmer payments, addressing deforestation and due diligence of its cocoa operations, as well as examining its role as part of the World Confectionery Conference 2021
Gosh! Food makes multi-million investment in UK production site
UK-based Gosh! Food’ has made a £5 million investment into a second manufacturing facility for its core vegan product ranges which includes a series of natural ingredient snacks.
Focus: Cargill drives momentum with ongoing cocoa sustainability schemes
Ethical sourcing of cocoa remains a core issue for the sector, with manufacturers including Cargill, a sponsor of this year’s World Confectionery Conference, revealing its ongoing initiatives. Editor Neill Barston speaks to Kate Clancy, company sustainability manager, on tackling child labour, and supporting key producing communities
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Olam-backed Twenty Degrees cacao business to explore sustainable global sources
A core target of sourcing sustainable, high grade cacao is the key goal set for Twenty Degrees, a new international business for the sector backed by Olam Cocoa, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Mars reduces bar size for 100 calorie range, instead of reformulation
Mars Wrigley has delivered a key move in offering reduced sizes of its Twix, Mars and Snickers lines to deliver 100 calorie or less options, in preference to recipe reformulation of the core lines, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing
Shrinkflation product reduction continues with Nutella’s reduced jar sizes
The concept of ‘shrinkflation’ where products are reduced in pack size with no corresponding reduction in retail price is one that’s been with us for many years, much to the general dismay of consumers.
Business news, Cocoa & chocolate, Packaging, Regulatory, Sustainability
Nutella becomes latest range to experience ‘shrinkflation’ amid rising ingredient costs
Nutella has become the latest confectionery product to be subject to claims of ‘shrinkflation’ of reducing portion size, as its popular 400g jars have been cut to 350g in the UK, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Focus: Sugar reduction takes pole position for bakery market growth
Ingredients and solutions business Tate & Lyle PLC, has found that almost three quarters (73%) of European bakery manufacturers say reduced sugar and calorie products are the biggest driver of business growth. The business offers its assessment of the market.
Veganuary reveals rising tide of chocolate confectionery options
With the Veganuary movement now in its seventh year, a total of over 440,000 people have signed up to the 31-day vegan challenge – which includes a growing array of sweets and snacks products, reports Neill Barston.
Business news, Cocoa & chocolate, New products, Processing, Regulatory, Sustainability