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| News & Analysis on Chocolate, Candy and Biscuits | 10-Jun-2021 |
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SPONSORED MESSAGE | | Label-friendly pectin for confectionery | Enhance label appeal and confectionery performance with fruit-based pectin from Cargill. Offers excellent gelling and stabilization â while requiring less sugar â in gummies, jelly centers, supplements and beyond... click here |
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| | Two years since its impressive launch in San Francisco, Barry Callebautâs global brand, Cacao Barry, has announced the release of its first couverture chocolate made from 100% pure cacaofruit for chefs and food artisans.... Read more |
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| | | | View all news headlines for: Mar Apr May |
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ON-DEMAND WEBINARS | Demand-Drivers for Diet Chewy Candies | Demand for lower-calorie, low-sugar options in confectionery has changed the chewy candy sub-category. This webinar explores insights from BioNeutraâs latest custom research into consumer attitudes as they relate to sugar reduction in chewy candy. Attendees will learn perspectives on gummies and other formats, as well... |
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| Cocoa Sustainability: Selling Ethical Chocolate Online with SDG Impact | MondelÄz on making chocolate fair Cathy Pieters, director of Cocoa Life at MondelÄz International, speaks to Lumina Intelligence Sustainabilityâs âSustainable Food & Drink Podcastâ about learnings from the chocolate maker's sustainability programme and how it is marketing ethical products. Includes a live Q&A. Impact in Cocoa: How... |
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| | Snacking trends and beyond | The pandemic has impacted where individuals snack, but the occasion has continued to thrive at home, with many reverting to it more often. Tara Bane, EMEA marketing manager at Glanbia Nutritionals looks at the cultural shift throughout 2021.... Read more |
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