Sweet success for seasonal chocolate
Seasonal launches accounted for one quarter of global chocolate new product launches in 2016, the biggest area of chocolate new product development, new research suggests. According to Mintel’s Global...
View ArticleFunctional confectionery opportunities
China’s sugar confectionery market is declining while health concerns are boosting the country’s functional candy sector, according to new research. Mintel found that until 2014, the sugar...
View ArticleA snacking revolution
The number one reason US consumers snack is to treat themselves (50%), new research shows, and more than one quarter (28%) says taste is more important than health when choosing a snack. In addition to...
View ArticleGelato brand secures Waitrose listing
Remeo Gelato, the UK’s first Italian gelato sold in a jar, has secured a listing with national retailer Waitrose. The gluten-free brand will launch nationwide into selected stores, retailing three...
View ArticleNo one size fits all
‘No one size fits all’ is one of the key messages coming out of the Snackex exhibition and conference currently taking place in Vienna, Austria. The way in which we consume snacks is changing, with...
View ArticleMillennials seek chocolate with added grains
Grains and cereals have been receiving considerable attention globally as ingredients or flavours in chocolate confectionery, presenting opportunities for manufacturers to ramp up innovation. According...
View ArticleSavoury snack showcase
Some 155 exhibitors descended on Vienna, Austria, for the biennial Snackex trade show and conference from 21-22 June. Katie Smith reports. Snackex provided the perfect opportunity to find out more...
View ArticleStorck UK launches wafer baked chocolate product
Storck UK is tapping into the growth of sweet snacking occasions and offering an alternative to traditional chocolate confectionery with the launch of its new product, Knoppers. A crispy wafer baked...
View ArticleCereal: a snacking staple
While it has long maintained a seat at the kitchen table, it seems cereal may be moving beyond breakfast and even beyond the bowl, with new figures showing that 43% of US cereal consumers eat it as a...
View ArticleMillennials continue to influence UK snack market
Global snacking firm Pladis has revealed its insights into ‘the new breed of snackers’ in the UK, with younger consumers snacking more than any previous generation. This, the company says, is triggered...
View ArticleA look back at 2017
This week, the Confectionery Production team are busy pressing the December 2017/January 2018 issue, which has got me thinking about this year’s key trends. The move to reduce sugar in food and drink,...
View ArticleFestive indulgence
With the festive season firmly upon us, I’m already thinking about the sweet treats I’ll be gauging on over the Christmas break. One will certainly be chocolate. You could argue that this year has been...
View ArticleDoritos spices up the snack aisle
PepsiCo-owned brand Doritos is kicking off 2018 with a new addition to the snack aisle: Doritos Blaze. The US product launch marks the brand’s next steps into the hot and spicy snack market. According...
View ArticleGluten-free trend marches on
Among major trends that are showing no signs of slowing down as we move rapidly forward into 2018 is the rise of gluten-free products within the snacks and bakery sector. During the past few weeks I’ve...
View ArticleEaster marked with California Prunes confectionery
UK-based chocolatier Paul A. Young has devised a special Easter offering featuring California Prunes. His latest series of chocolate creations comes as Mintel research reveals that confectionery...
View ArticleEncouraging signs for equipment and finished product development
Having spent several days covering Anuga FoodTec last week, it was encouraging to see the sheer diversity of equipment and trends being unveiled at the show. As I mentioned in last week’s blog, there...
View ArticleMaking Waves
Daisy Phillipson takes a look at innovations in extrusion and forming machinery and how they can help confectionery and bakery manufacturers ensure a foothold in the health market. Forming and...
View ArticleWhat’s in store for 2018?
Katie Smith looks at what’s in store for the confectionery industry in 2018. While the quest for more natural products will continue, uncertainty around Brexit negotiations is likely to have an impact...
View ArticleNew concept offers indulgent high-protein biscuits without the downsides
A new concept from Arla Foods Ingredients will help biscuit manufacturers overcome technical challenges to create high-protein biscuits with an indulgent taste. According to Mintel, one in four...
View ArticleRemaining on trend is vital for the confectionery trade
Keeping ahead of the pack as a manufacturer in terms of market trends is something that provides our industry with a constant challenge. So one of the most revealing elements of this year’s Sweets and...
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