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Natural Ingredients and New Flavours in Confectionery

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Natural Ingredients and New Flavours in Confectionery

Natural Ingredients and New Flavours in Confectionery
March 02
13:10 2012
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Across many parts of the world, growth rates within the confectionery market are either very modest or static. This is due to a range of factors, examples of which include health concerns over intake of sugar and saturated fats, weak consumer spending following the economic downturn and strong competition from other snack-oriented foods. Nevertheless, innovation levels within the industry remain high, both amongst the world’s leading multinational suppliers and their smaller rivals.

In recent years, many confectionery manufacturers have been reducing sugar and fat levels, as well as removing artificial ingredients and additives in a bid to improve the perceived health and nutritional qualities of their confectionery products. Suppliers are also experimenting with an ever-wider range of ingredients and flavours, with flavour blends and combinations well to the fore in sectors such as fruit-based sweets and chewing gum.

Other trends have included the development of confectionery products geared towards certain times of year – for example, the amount of confectionery targeted at Halloween in the UK has grown significantly over the last decade. In some markets, manufacturers have also brought back confectionery brands and products from times past, catering towards those nostalgic for their earlier years. More products are also emerging in larger sharing bags and packs, targeted at the growing market for social confectionery.

‘Innovations in the Global Confectionery Market’ is a new publication from Leatherhead Food Research, which updates a report published back in 2002. The report reviews the global confectionery market, as well as profiling the industry’s main suppliers and reviewing their respective market positions. The report also discusses trends in NPD at length, broken down into the following areas:

* Health/Well-being

* Natural/Additive-free

* Ingredients and Flavours

* Seasonal/Retro

* Packaging.

With a length of more than 150 pages, the report will provide the reader with:

* An overview of the global confectionery market

* Global market size data for each of the main product sectors

* Analysis of the industry’s major players and their market positions

* Extensive review of recent new product activity

* Discussion of future strategic directions.

This report is available from the Publications Department at LFR, priced £695 with a discount price of £550 available to members of Leatherhead. For further information, please contact Leatherhead by fax +44 (0) 1372 822374 or by e-mail publications@leatherheadfood.com.

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