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27 April 2018 | By George Smith (New Food)
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?
9 April 2018 | By Heather Kelman | Food Standards Scotland
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.
3 April 2018 | By George Smith (New Food)
According to the Government, the manufacture of cocoa, chocolate and sugar confectionery is now worth £1.1 billion to the UK economy.
28 March 2018 | By George Smith (New Food)
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.
7 March 2018 | By George Smith (New Food)
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
6 March 2018 | By George Smith (New Food)
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.
5 March 2018 | By George Smith (New Food)
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.
29 January 2018 | By Camfil
Air is the only ingredient that is involved in every aspect of Food and Beverage Manufacturing...
29 January 2018 | By George Smith (New Food)
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.
23 January 2018 | By George Smith (New Food)
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.
19 January 2018 | By Daniel Birchmore (New Food)
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.
17 January 2018 | By Ryan Clarke (New Food)
Ferrero's conquest of the US confectionery market moves on as it begins 2018 with its third acquisition of an American sweet business in less than a year.
11 January 2018 | By George Smith (New Food)
Having beaten chocolate giant Hershey and private equity firm Rhône Capital in an auction for Nestlé's US business, Ferrero is allegedly close to a deal which would make it the third biggest confectionery company in America.
5 December 2017 | By New Food
This In-Depth Focus explores changing technology in the confectionery industry and looks at Lindt & Sprüngli's chocolate production techniques.
1 December 2017 | By New Food
In this issue: managing the impact of Brexit, food regulation across cultural and geographic borders, In-Depth Focuses on fresh produce, meat & poultry and confectionery, and much more...
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