Technology - Natasha Spencer-Jolliffe

Technology

ConfectioneryNews.com • 28th May 2025

The better-for-you candy conundrum: Big potential, slow uptake

The latest State of Treating Report 2025 from the National Confectioners Association (NCA) reveals that, despite economic pressures, US consumers are still making room for indulgence.

The Staff Canteen • 19th May 2025

Nicolas Rouzaud: "My greatest professional achievement has been the opening of The Connaught Patisserie"

Nicolas grew up in France, spending much of his early childhood in traditional Toulouse bakeries during the summer months off from school.

Since the very beginning of Nicolas’ culinary life, it is the natural world that he has drawn the most intrigue and influence from. “Nature and the changing seasons inspire me the most creatively,” says Nicolas.

Urban Agriculture: A Key to Sustainable Cities or Just a Trend?

As the world grapples with a growing population, food scarcity, and waste, urban agriculture (UA) is gaining attention as a potential solution.

Researchers have delved into the food production and resource use of urban farms and gardens in the UK, France, Germany, Poland, and the US, assessing their role in sustainable agriculture.

Scientists discover value-added benefits of sea cucumbers

Researchers from the University of South Australia have analysed sea cucumbers, or Holothuria scabra Jaegar 1833, to evaluate the inhibitory properties of protein-bound advanced glycation end products (AGEs).

The study furthers understanding of the part the marine animal extracts play in lowering the onset of diabetes.

ConfectioneryNews.com • 19th May 2025

Can combining detection technologies prevent confectionery recalls?

According to previous data from the UK’s Food Standards Agency, confectionery has had the highest number of recalls and alerts out of any industry category.

“For example, label errors typically account for the most significant number of recalls in the UK and Europe, followed by hygiene issues and foreign object contaminations,” says Phil Brown, Sales Director at Fortress Technology Europe.

How biotechnology is developing novel ingredients of the future

Fermented ingredients have the potential to change the food sector at a more rapid pace than once thought, a report by global management consultancy McKinsey suggests.

Leading regulatory updates in Asia in 2025

As we head into 2025, numerous legislators around Asia are suggesting and solidifying legal updates and changes that will impact the food and beverage space.

Future F&B flavours favour exploration and explosive taste profiles

Exploration and experimentation will define the future of flavour, according to Mintel, as consumers seek out taste profiles and textures that offer an adventurous eating experience.

HyFun Foods team up with Woolworths to expand frozen foods

Ready-to-eat frozen food provider HyFun Foods partners with multinational retail giant Woolworths to move the premiumisation of frozen foods further into mainstream food aisles.

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