Confectionery News

The confectionery market is undergoing a significant transformation as consumers increasingly seek a balance between indulgence and health. Focus on sustainability, clean labels, and functional benefits is rising, as plant-based, sugar-free, and high-protein alternative demands spur innovation and reshape NPD.

Meanwhile, texture and mouthfeel continue to dominate consumer experience requirements, prompting confectioners to refine their products for better taste and consistency. AI use in recipe development and multisensory experiences are among the current trends the industry is exploring.

Between October 2020 and September 2025, global confectionery launches grew by 7%, according to Innova Market Insights data. Sweet treats remain popular, with 16% of consumers saying they look for sugar confectionery for indulgent treats.

Food Ingredients First speaks with Arla Foods Ingredients, Cargill, Ingredion, and IFF to discuss the emergence of guilt-free products that aim to make wellness and pleasure coexist in the global confectionery market.

“Like so many other categories, the confectionery space has been influenced by the remarkable demand growth for protein and the trend for healthy, guilt-free indulgence, driving interest in healthier snacking options featuring high-quality dairy and whey ingredients,” says Jeppe Sand Laursen, associate director, Functional Nutrition at Arla Foods Ingredients

In the protein bar category, consumers look for “exceptional texture,” because if the first bite isn’t great, consumers will look elsewhere, says Laursen.

“A key issue is that high protein inclusion can often lead to bars becoming dry and hard over time. Arla Foods Ingredients’ Lacprodan EasyBar is a customized whey protein solution providing exceptional protein content of up to 40%, while maintaining stable softness over shelf life.”

Plant-based formulations are also gaining momentum as a better-for-you choice, Anne Mertens-Hoyng, senior director of Chocolate Confectionery and global partner lead for NextCoa at Cargill, shares.

“Our proprietary research found most interviewed consumers associate plant-based gummies with ‘healthier’ ingredients, yet they’re clear that they won’t trade away taste or texture for those claims.”