FONA’s Trends Team releases its chocolate confectionery report based on data gathered between Jan. 2012 and Dec. 2015.
Forty percent of consumers say they are more willing to visit a restaurant that offers new and/or innovative flavors, according to the new Technomic 2015 Flavor Consumer Trend Report. Though classic flavors still appeal, consumers are increasingly driven to experiment with foods and beverages with unique flavor profiles. Technomic research shows that heightened interest in new tastes has accelerated the… Read more »
The Flavor and Extract Manufacturers Association (FEMA) has launched its online Flavor Ingredient Library, a free and easily accessible resource for researchers, the media, and consumers seeking information on substances that are generally recognized as safe (GRAS) for use as flavor ingredients. The Library includes all FEMA GRAS flavor ingredients, links to FEMA GRAS publications, access to safety assessment information,… Read more »
In times when new flavors, new trends and new health requirements sway the market, Barry Callebaut is stepping to the plate with its reformulation solutions. Marijke De Brouwer, Innovation manager for Barry Callebaut, shared her insights and expertise on reformulation at today’s Kennedy’s Confection World Chocolate Forum in London. Barry Callebaut has been continuously reformulating chocolate that everybody can enjoy… Read more »
Consumers look to healthier, better-for-you, fun snacks, while also watching prices, and grabbing more mid-day meals.
Consumers look for innovation from both mainstream and premium chocolate makers.
The National Advertising Division has recommended The Hershey Co. modify advertising for its Brookside chocolate-covered candies in a way that will ensure consumers understand the products are made with fruit flavors rather than pieces of fruit.
New flavors include: Cabernet Sauvigon, Chardonnay and Merlot.
Whether we’re talking economic or environmental issues, there’s a common theme: We should do more with less.
The food industry can relate. We’ve all heard consumers say they want a longer shelf life but no preservatives; natural, organic and artisan at low cost; full flavor and sodium reduction; and no added sugar without compromising sweetness.
We can’t meet every consumer expectation in this space, but we can give you some tips to help you get the most out of your sweetener system.
It used be a relationship akin to oil and water. But avant-garde chocolatiers across the UK are pushing a new generation of gourmet chocolates that uses water in place of cream – a technique that derails the myth that chocolate and water don’t mix.