Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
Cargill's consumer preference study revealed that despite the widespread popularity of gelatin-based gummies, participants overwhelmingly favored a softer gummy texture made from alternative ingredients like pectin or tapioca.
Jujubes are a nutritious superfruit with caramel flavour notes that are "extremely versatile" and ideal for bakery, confectionery and dairy products as well as beverages, says the CEO and founder of Abakus Foods.
Launches from Hershey, Mondelez and Nestlé were among the top 100 bestselling new food and drink items in 2012 having filled consumer needs for convenience, indulgence and functionality, according to Information Resources (IRIs) ‘New Product Pacesetters’...
Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.
The positive EFSA opinions for gum claims under Article 13.1 will compel the sector to further innovate along functional lines, says an expert who argues that gum is the confectionery category 'most likely' to get such regulatory backing.
Magnolia bark extract could be used in chewing gum and mint confectionery and is unlikely to pose any risk to consumers at the use level specified by the manufacturer, according to the draft opinion of the UK Advisory Committee on Novel Foods and Processes...
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
Confectionery product ranges featuring new flavours, flexibility and variety will help manufacturers grow consumer purchases over the next five years despite economic uncertainty, according to the National Confectioners Association's (NCA) Confectionery...
The potential health benefits of certain compounds found in chocolate are helping to drive greater levels of innovation and product launches in the candy segment compared to sugar confectionery, according to recent research.
US functional food manufacturer Mastix Medica has acquired the private label division of edible novelties firm Koko’s Confectionery & Novelty. The business, operating from a 28,000 square foot facility in Baltimore County, US, currently manufactures...
Announcing its half-year results back in September, the UK-based
confectionery group Glisten said that it expected to make further
acquisitions in niche markets, as it sought to build on strong
sales over the last three years....
Six months after Europe voted in a permanent ban on the use of the
food additive E425, otherwise known as konjac, in jelly
confectionery, food safety agency finds these illegal products for
sale in the UK.
Nestlé's strategy for exploiting the functional food opportunity
seems to rest in careful partnerships with other top FMCG
companies. By aligning its interests in nutraceuticals with other
partners it can spread risk, speed up...
Functional products have been around for some time, but the latest
look at the Mintel Global New Products Database shows that
functional snack products are also becoming more popular, as is
greater packaging innovation in the confectionery...