Candy Industry recently spoke to Wouter Stomph, ofi’s North America head of cocoa product development and innovation, about evolving tastes and using whole, natural ingredients to enhance product flavor profiles.

GATSBY Chocolate has reformulated and rebranded, creating a melt-in-your-mouth indulgence that’s approximately half the calories compared to leading low-sugar chocolate bars.

The company is launching plant-based chocolates dubbed Dream Pops Crunch, which serve as entry into shelf-stable products.

Debuting exclusively online, HighKey’s Caramel Filled Bar and Chocolaty Stix are coated in a milk chocolate-style coating and are low sugar, low carb, free of grains and gluten, and made with clean ingredients.

Vegan and keto-friendly, the bites are free from dairy, gluten, corn syrup, cholesterol, sugar alcohols, palm oil and artificial ingredients.

Balancing dark chocolate with coconut cream caramel and a sprinkle of sea salt, Cocomels' <1g Sugar Chocolate-Covered Sea Salt Squares are free from dairy, gluten, corn syrup, and cholesterol.

 Barry Callebaut also opening an online pop-up shop this month to celebrate the plant-based boom and “Veganuary.”

Dream Pops has set its sights on the confectionery arena, announcing plans to launch plant-based, shelf-stable confections next year and in 2023.

Oregon Orchard's limited-edition holiday collection offers a hazelnut twist on four classic seasonal flavors.

FMCG Gurus research shows that 66 percent of global consumers are more concerned about their overall health as a result of the pandemic.