trends
State of Treating Report reveals US confectionery sales of $42.6 billion
The president and CEO of the National Confectioners Association, John Downs, offered an inspiring keynote address to launch this year’s State of the Industry Conference, as figures reveal the category topped $42.6 billion in sales last year, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability
Key confectionery leaders to explore sector goals at NCA’s State of the Industry Conference
US confectionery leaders are set to assemble in Miami this weekend for the National Confectioners Association’s State of the Industry Conference, placing a critical spotlight on this year’s major market trends and developments, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability
A Day in the Life: Julian Lucas, marketing manager, Plamil Foods
After a strong stint of service with UK vegan pioneering business, Plamil Foods, sales and marketing manager Julian Lucas is set for retirement. Neill Barston quizzes him on his eventful career
Business news, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Editor’s outlook: A year of challenges and opportunities ahead
The past year in the confectionery sector has proved momentous in a considerable amount of respects in terms of product development, consumer trends, and wider geopolitical events that are continuing to have a major impact.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Kerry’s taste and nutrition studies highlight importance of heritage products
Global taste and nutrition firm Kerry has forecast that flavours inspired by heirloom recipes, across generations of tradition globally, will drive sector innovation this year, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Cargill research finds indulgence and health in baked series are equally important
Fresh research from Cargill has revealed that for bakery-based product ranges, consumers are seeking the best of both world in demanding product ranges that have an element of both being indulgent and healthy, and are willing to pay more for ranges that meet these criteria, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Exclusive: Ferrero World Confectionery Conference preview interview
The World Confectionery Conference will be returning as a live showcase this autumn. Editor Neill Barston speaks exclusively to Francesco Tramontin, Ferrero’s vice president of EU institutional relations and the group’s public policy centre, who will be featuring as part of a dynamic line-up of speakers for our must-attend event of 2023
Business news, Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability
Barry Callebaut releases its chocolate trends for 2023
The Barry Callebaut group has delivered the latest edition of its chocolate confectionery trends reports for global markets, revealing high demand for product ranges that are indulgent, as well as sustainably produced, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Regulatory, Sustainability
Choco Tec 2022: event review
Editor Neill Barston offers an exclusive review of this year’s Choco Tec event, including speaking to show director Andreas Bertram on his assessment of this year’s event, which return to Cologne for the first time in 4 years in its live form, due to the pandemic.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Exclusive video: ISM Middle East event preview interview
A dynamic array of innovative sweets and snacks will be on show at this year’s ISM Middle East, fast-approaching at the Dubai World Trade Centre.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Preparations for the 2022 edition of Choco Tec event gather momentum
Germany’s ZDS central college of the confectionery industry has played a key role over the past 70 years. Neill Barston meets its managing director, Andreas Bertram, who contribute to our World Confectionery Conference, as preparations gather momentum for this year’s Choco Tec event this December in Cologne.
World Confectionery Conference Brussels 2022 review
Editor Neill Barston reviews this year’s World Confectionery Conference, which took place at the Marriott Hotel, Brussels this month, successfully bringing together equipment, systems, ingredients, finished products and supply chain elements of the industry.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Registrations keep on rolling for the 2022 World Confectionery Conference
After a significant period of planning, our World Confectionery Conference draws ever nearer in just a couple of weeks’ time, and we’re looking forward to engaging with as many of you as possible in Brussels on 9 September.
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Guest blog: Confectionery sector set for continued growth with innovative ingredients at its heart
Guest blog: Confectionery sector specialist Geoffrey O’Sullivan offers his views on where the industry might be heading, as it continues on an upward growth curve.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability