Mars, Incorporated has reported further progress across its cocoa sustainability programme, with 98% of its cocoa supplies now covered by its responsible sourcing initiative. The update forms part of
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Confectionery manufacturers are expanding their approach to product development as changing consumer expectations, new technologies and emerging ingredients create opportunities beyond traditional fla
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Gut health is moving into a new phase as advances in microbiome science, personalised nutrition and food technology create fresh opportunities for food and beverage manufacturers. Once largely associa
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Food and beverage innovation is moving away from the traditional seasonal calendar as faster consumer trends, retailer demands and shorter product lifecycles push manufacturers towards more agile appr
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As GLP-1 medications continue to reshape eating habits, attention is shifting from what consumers may reduce or avoid to what they still choose to eat and enjoy. While appetite suppression is a defini
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Hojicha, a roasted Japanese green tea known for its smooth and nutty flavour profile, is attracting growing interest from food and beverage manufacturers as consumers seek new taste experiences beyond
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Chocolate continues to lead the confectionery market, benefiting from its long-standing reputation as an affordable indulgence. However, while dollar sales remain strong, declining unit and volume sal
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In confectionery, consumer loyalty is still driven by the fundamentals: taste and texture. While health positioning, sustainability and cleaner ingredient lists are gaining importance across the food
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With the global flavours market projected to exceed $28 billion by 2030, confectionery brands are intensifying their focus on taste innovation to capture evolving consumer preferences. In 2026, five k
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Artificial intelligence is rapidly influencing the confectionery industry, enabling faster product development, smarter formulation and more sustainable production processes. By analysing data across
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