sugar reduction
Focus: Ingredients firm Kerry offers insights on its major sugar reduction application series
Irish-based ingredients group Kerry has delivered an “Innovative Taste for a Better Life and Planet” life cycle assessment of its Tastesense Sweet sugar reduction system that it is targeting a number of markets with, including confectionery and bakery ranges, as the company discusses
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, 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.
Ingredion delivers latest sugar reduction series for confectionery and bakery ranges
Global ingredients specialist Ingredion EMEA is expanding its portfolio of sugar reduction and specialty sweeteners solutions across Middle East and Africa, with the launch of Stablesweet LD low sugar glucose syrup for confectionery ranges.
World Confectionery Conference focus: Andy Baxendale gears up for speaking at our sector showcase
As a member of Confectionery Production’s editorial board, Andy Baxendale has plenty of tales from his varied career. Editor Neill Barston meets him at his UK studios in Greater Manchester, to discuss life amid the pandemic, and his latest plans including preparing to speak at the 2021 World Confectionery Conference.
Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Major report on reducing sugar in ranges poses ongoing industry challenge
This past week has seen the release of Public Health England’s (PHE) assessment of how its much-publicised drive to reduce sugar intake by 20% within food categories including confectionery has performed, and the results have been far from what was anticipated.
Business news, Cocoa & chocolate, Ingredients, New products, Regulatory, Sustainability
Public Health England figures show failure to cut sugar in confectionery
The latest figures from Public Health England (PHE) have shown that a sector campaign to cut sugar from food product ranges including confectionery, by 20% over the past four years, has failed to achieve any tangible reductions within chocolate and sweets, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
FutureBridge identifies three emerging solutions to challenge high costs of alternative sweeteners
A multi-year innovation review from business tracker and advisor FutureBridge has highlighted three breakthroughs in ingredient technology that have brought to market new cost-effective sweetener solutions.
Study of UK online shopping finds confectionery with lowest level of sugar reduced options
Research from Euromonitor International has revealed that confectionery and snacks proved the segments with the least number of claims of low sugar, low salt and low fat in product launches within core areas of the food sector for the UK over the past year.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
The demise of Public Health England leaves key sugar reduction targets in limbo
Why might the demise of PHE be significant to the confectionery sector? Well, the most glaring reason is the much publicised campaign that sought to drive sugar reduction within the confectionery and wider food and drink sector in 2017 is now effectively dead in the water.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Belgian universities claim sugar substitute breakthrough for confectionery
A major joint venture between the universities of Ghent and Brussels in Belgium, has claimed an ingredient breakthrough with Zusto, described as a natural fibre based ‘sugar without sugar,’ reports Neill Barston
Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Sustainability
Barry Callebaut launches dairy free and protein enhanced chocolate for US market
Barry Callebaut has expanded its confectionery products for the US market, including a dairy-free ‘milk-like’ chocolate and protein enhanced options catering to growing consumer health trends, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, Processing, Sustainability
pladis annual biscuit review shows key market sales increases
The latest annual biscuit review from pladis has shown the segment has increased sales by 2.5% (£66 million) in 2019, with an overall UK market value of £2.7 billion.
Business news, Ingredients, Processing, Regulatory, Sustainability
Bunge Loders Croklaan develops system targeting up to 50% confectionery sugar reduction
Netherlands-based group Bunge Loders Croklaan has claimed a major industry breakthrough for the confectionery sector in developing a system offering up to 50% sugar reduction in product ranges.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Industry stalling on Public Health England targets for confectionery sugar reduction
Government-backed advisory body Public Health England set a voluntary target for sugar reduction for food manufacturers operating within the sweet goods and confectionery sector of 20%, which has yielded a low level of attainment over nearly five years, reports Neill Barston
Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability