Launches down for lower-sugar chocolate

01/15/2013 | Confectionery Production

Even with widespread concerns about obesity, global launches of chocolate products with reduced or no sugar declined 19% between 2010 and 2011, and the decline is expected to continue. Consumers may perceive the sugar-free chocolate as containing ingredients that are not natural, but approval of stevia for use in Europe may change that, writes Marcia Mogelonsky, director of insight at Mintel.

View Full Article in:

Confectionery Production

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Executive Pastry Chef
Princeton University
Princeton, NJ