Form and function
In the confectionery industry, product innovation is the lifeblood of market growth and evolution is important to the continued success of existing product areas.
Luxury chocolatier launches ‘free from’ range
Cirillo, a Northern Irish luxury chocolatier, has launched a range of gluten free chocolates for people with coeliac disease. In addition to being gluten free, the chocolates are free from wheat and eggs. The company’s dark chocolate is also dairy-free. The range includes cappuccino bar, milk chocolate, plain, marshmallow, bresilienne (sugar coated toasted hazelnut pieces) […]
Business, Candy & Gum, Chocolate, Functional & Free-from, Seasonal
The art of chocolate
I think the word ‘artisanal’ has been over used and often abused. The implication of artisan in the chocolate world is that the product is hand made. What does this really mean?
Labelling laws
Health is not really a priority for most confectionery consumers, but it is covered by ingredient labelling designed to promote well being anyway – and the industry has to take note.
Source business through ECRM MarketGate
ECRM provides business solutions by integrating process, vision and technology. ECRM organizes sourcing events for major food, drug and mass retail chains from around the world looking for confectionary and snack products. If you are interested in the US market you can have private meetings with top retailers, distributors and wholesalers at a wide variety of events.
UK confectionery market
A new Key Note report entitled ‘Confectionery’ looks at the UK market for chocolate and sugar confectionery.