sugar
Mary Barnard relishes new role as Caobisco President
Becoming the first female president of Caobisco this month representing the European chocolate, biscuit and confectionery market is a task Mary Barnard (pictured right) is relishing. Neill Barston speaks exclusively to her regarding her main priorities
Business news, Ingredients, Processing, Regulatory, Sustainability
Vegan product launches have more than doubled in five years
The level of vegan based food launches, including products developed for the snacks and bakery sectors, has more than doubled over the past five years, according to latest international research.
Business news, Ingredients, Processing, Regulatory, Sustainability
Return of the Toblerone missing peaks prompts media spotlight
One of the biggest headlines within the confectionery sector for the past weeks has been news of a return for Toblerone in a larger format, which has gained broad media attention.
Cadbury to slash sugar content of Dairy Milk bar
A reduced sugar version of Cadbury Dairy Milk will go on sale next year.
Mars Wrigley delivers product revamp across core brands
Mars Wrigley Confectionery has confirmed the launch of what it has billed as its ‘first true texture innovation’ in nearly two decades, across its core Skittles and Starburst brands.
Russian confectionery market prepares to increase export volumes
Despite political turbulence experienced surrounding Russia’s global trading arrangements, its confectionery market is continuing to prove resilient, reports Eugene Gerden Amid the ongoing recovery of Russia from the financial crisis and its consequences, leading domestic confectionery producers plan to significantly increase their volume of production and exports this year, according to recent statements of […]
Caobisco welcomes its first female president
This month has seen Mary Barnard, president of Mondelēz International’s European chocolate division appointed as Caobisco’s first female president.
Confectionery business hopes for EU law change over chocolate labelling
An innovative Finnish-headquartered confectionery company is seeking a change in EU laws that prevent its latest products being labelled as chocolate bars.
Herza Schokolade responds to demand for high protein chocolate
An increasing trend for high-protein products has seen Herza Schokolade develop a new range of chocolate pieces, which have also been developed as low-sugar variants.
Tate & Lyle’s equity investment in Sweet Green Fields
Tate & Lyle has entered into an agreement to acquire a 15% equity holding in privately held global stevia ingredient company Sweet Green Fields.
Nestlé strengthens research capabilities in Switzerland
Nestlé has announced changes that further strengthen its research and development operations.
Equipment sales and confectionery product sales continue to rise
According to a new report from the MarketsandMarkets’ research group, global demand for confectionery machinery is set to rise significantly over the next five years.
Tate and Lyle projects further growth after positive annual results
UK ingredients business Tate and Lyle has forecast renewed growth following its annual results posted an 8% increase in its food and beverage solutions profits, to £137 million.
Lack of results on sugar reduction leads to calls for confectionery tax
The latest report from Public Health England (PHE) on progress made by the food and drink sector in reducing sugar content in products is likely to make particularly difficult reading for the confectionery and bakery markets.