Fats & Oils

Trends in fats and oils.

ARTICLES

Fats and Oils trends: Greener palms light up industry practices

In light of increased environmental concerns, which route is best for working with palm oil?
Sustainability is undoubtedly a buzzword in this age, but the line between echoing support for environmentalism and ensuring that ingredients do no harm is not yet defined, especially in the palm oil industry.
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Hershey commits to 100% traceable, sustainable palm oil by end of 2014

target date for 100% mass-balanced, RSPO-certified palm oil is a year ahead of schedule.
The Hershey Co. plans to work with its suppliers to achieve 100 percent traceable and sustainably sourced palm oil by the end of 2014.
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Fats and Oils: Cleaner labels, healthier benefits

Work continues on providing confectionery manufacturers with new fats and oils that streamline ingredient labeling, enhance health benefits and promote sustainability.
Within fats and oils, the challenge to deliver health benefits while still retaining taste and functionality continues to be an issue.
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Healthier Fats: Work in Progress

Intense research and development efforts within and outside the industry provide confectioners with healthier options.

If University of Guelph scientists Robert Lencki and John Craven are correct, they’re on the verge of providing chocolatiers with the industry’s version of the Holy Grail: a healthy fat that mimics cocoa butter in taste and functionality.


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Shoppers focused on fat, calories, not sugar

Finally, there’s news that both sugar producers and high fructose corn syrup manufacturers can agree to be happy about. According to the results of a survey recently released by Mintel
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Confectioners avoid being 'saturated' in fat

Candy companies are embracing new products and techniques to help lower an irksome ingredient
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A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

Cover

November 2014

The November issue showcases Healthy Foods Brands and the ECRM Buyer's Choice winners.
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Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

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