news
Kraft Heinz announces 100 per cent sustainable packaging plans
Company says it has exceeded its target reduction of the weight of its global packaging by 50,000 metric tonnes.
List view / Grid view
Confectionery & Chocolate
news
Oil coating prevents bacterial growth on processing equipment
Researchers at the University of Toronto found that the cooking oil coating resulted in a 1000x reduction in bacterial levels inside the industrial machines tested.
news
Wide variation in sugar content of UK cakes and biscuits, says study
Many manufacturers have failed to reformulate and reduce the sugar content of their products, with some businesses increasing the overall level of sugar.
news
Dairy Milk announces 30 per cent sugar reduction
The new option is part of a bigger movement for Cadbury's owner, with Boost, Jelly Babies and BelVita expected to see similar reductions.
news
Sweet snack tax might have been a better choice for UK health
The so-called sugar tax took effect at the beginning of April, raising the price of sugary drinks and forcing some manufacturers to reformulate in order to bring their products below the threshold. But was it the best decision for the British Government and the health of the population?
article
How Food Standards Scotland is helping tackle the nation’s sugar habit
Two weeks on from its first ever conference, Heather Kelman of Food Standards Scotland (FSS) writes about the state of sugar consumption in the country, what has been done to tackle it and what role the FSS will play.
news
UK’s chocolate exports up 84 per cent in less than a decade
According to the Government, the manufacture of cocoa, chocolate and sugar confectionery is now worth £1.1 billion to the UK economy.
news
“Breakthrough” as Nestlé alters the structure of sugar to make healthier chocolate
The Swiss confectioner has said that its innovative sugar reduction technique, which claims to deliver the same sweetness level with less sugar, was inspired by candy floss.
news
Nestlé cuts 2.6 billion teaspoons of sugar in three years
Using stevia in Sanpellegrino will bring sugar levels in the popular soft drink line down by 40 per cent in the coming months according to Nestlé in what is perhaps the most dramatic change to the company's line up
news
Barry Callebaut pilots sustainable cocoa production scheme
Indonesia will be the first cocoa-producing nation to be the focus of a series of pilots conducted by Barry Callebaut aimed at improving cocoa farmers' incomes, ending child labour in the industry and cutting carbon emissions.
news
Major confectioners to crowdsource ideas to help families snack responsibly
Mondelez International, Ferrero UK and Mars Wrigley Confectionery UK have thrown their weight behind Be treatwise, an initiative aimed at helping the nation have a balanced approach to treats.
webinar
Clean Air -The Vital Ingredient to Food and Beverage Manufacturing
29 January 2018 | By Camfil
Air is the only ingredient that is involved in every aspect of Food and Beverage Manufacturing...
news
Call to ban all confectionery price promos and set sugar tax at 20 per cent
A new survey investigating the sugar levels of sharing packs has inspired a campaign group to push for fresh measures to tackle the rise in obesity and type 2 diabetes in the UK.
news
UK lab to lead Nestlé’s confectionery research and development
Less than a week after selling its U.S. confectionery business to Ferrero, Nestlé has announced that its York lab will lead its confectionery research and development in future.
news
Nestlé becomes first major confectioners to commercialise ‘ruby’ chocolate
Four months after ruby chocolate joined dark, milk and white as a type of natural chocolate, the first new entry for 80 years, it has been scooped up by chocolate giant Nestlé.
