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The World of Food Ingredients
Confectionery Design Trends
February 2021

Confectionery Design Trends

Choose a topic to jump to it:
  • Spotlight on Confectionery NPD
  • Opinion Edge: Permissible Indulgence
  • View from the Top: Heinrich Schaper, President Flavor Symrise
  • “Meaty” Plant-Based Colors, Value-Added Confectionery, Dairy Alternatives Diversify, Sweet Bakery in Western Europe, Confectionery Packaging
  • Sugar Reduction, Plant-Based Alternatives to Gelatin, Replacing Eggs in Bakery, Omega-3s for Heart Health, Functional F&B
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January/February 2026
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