Category: Confectionery
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Ferrara’s expansion strategy puts confectionery manufacturing capacity back in focus. The company is targeting international markets, acquisitions, brand innovation, and production investment as sugar confectionery faces higher cost, ingredient, packaging, and execution pressure.
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Nestlé’s colour reformulation programme now extends across its global portfolio. The work will test natural colour systems through processing, shelf-life validation, sourcing, packaging, and consumer acceptance.
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Irca is set for new ownership under CVC Capital Partners. The Italian ingredients manufacturer has grown into a €1.5bn global platform across pastry, bakery, chocolate, ice cream, and food manufacturing.
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Gelatin-free gummies still struggle to match traditional elastic confectionery chew. IFF’s DuoGel system combines pectin and carrageenan for low-pH fruit gummies, targeting texture, stickiness, melt resistance, and process consistency.
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adapa has extended PaperFlow for recyclable paper food flowpacks today. The material targets snacks, confectionery, cereals, biscuits, and instant coffee.
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Planet A has launched a new no-added-sugar version of ChoViva. The cocoa-free ingredient targets confectionery and bakery manufacturers balancing sugar reduction with cocoa volatility.
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Gelita is tackling texture in lower-sugar confectionery and protein bars. Soluform and Optibar support reformulation across gummies and bar formats.
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UK food exporters are gaining expanded access to Mexican markets. CPTPP changes affect chocolate, biscuits, dairy, pork, poultry, honey, asparagus, sweetcorn, and orange juice.
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Mondelēz has warned UK food rules could deter investment decisions. The company has spent £40m reformulating products for HFSS compliance.
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GLP-1 use is adding complexity to sweetener reformulation work programmes. Sensory changes may affect sweetness, bitterness, and product acceptance.