A Year of Innovation in the Sugar Confectionery Market 2023
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Explore the latest global innovations across the global gum and sugar confectionery industry in 2023. Our global sugar confectionery market report identifies the biggest launch activities, pivotal consumer attitudes and important advances of the year across regions like EMEA, APAC, and the Americas.
Vegan and plant-based diets have been growing in popularity in Europe, however, consumers appear less keen to try vegan offerings in the sugar confectionery market. This may be because sugar confectionery is not hugely associated with animal protein in the first place. Nevertheless, vegan claims in sweets have been on the increase across Europe. Confectionery brands should highlight the environmental and health-related positives of vegan sweets to entice new customers.
Many sugar confectionery products are defined by their texture (e.g. gummy, chewy, soft, hard) and it is likely that texture plays as big a role as flavour when consumers are choosing a favourite. There has been a significant increase in launches of jelly textured confectionery. Most of these innovations are made with natural fruit juice so brands can position these as being low in fat and calories.
Consumers in North America have been turning to sugar confectionery as an affordable treat as household budgets tighten. As they continue to face challenges, adults have been looking for ways to incorporate small indulgences into their day-to-day lives, and this plays to the strengths of the sugar confectionery sector. Confectionery brands in the US and Canada have been exploring sophisticated adult flavours, such as prosecco or spices, to add an extra level of indulgence.
To learn more about the global sugar confectionery market, take a look at our Future of Chocolate, Sugar and Gum Confectionery Market Report, or explore our extensive food market research.
This report, written by Amrin Walji, a senior innovation analyst, delivers in-depth commentary and analysis to highlight global trends and innovation in sugar confectionery and add expert context to the numbers.
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Sugar confectionery brands are responding to consumer interest in flavourful and more natural and clean label options. Mikolaj Kaczorowski, Innovation Analyst ...
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Bread innovation should focus on being less-processed, gluten-free and gut-friendly, while also embracing sustainability, snackability and Instagram appeal. Honorata Jarocka, Associate Director ...
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The sugar and gum confectionery industry is driven by demand for healthier options, unique experiences and technological development. Regina Haydon, Global Food & Drink Analyst ...
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Consumers are seeking better-for-you and natural claims, yet innovation varies between regions. Mikolaj Kaczorowski, Innovation Analyst ...
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Recent patents that deliver sugar reduction without sacrificing taste include biotechnology solutions, sugar substitute blends and sweet taste enhancers. Neha Srivastava, Senior Patent Analyst - Food & Drink and...
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Confectionery will skirt myriad challenges – from ingredient shortages and inflation to the 'ultra-processed' debate – by banking on indulgence and nostalgia. Marcia Mogelonsky, Director of Insight ...
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