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February 2021
Confectionery Design Trends
In this edition you will learn more about:
  • 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
Latest editions
June 2025
Conveying Comfort & Convenience
June 2025
Conveying Comfort & Convenience
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In this edition you will learn more about:
April/May 2025
Meal Times Diversify
April/May 2025
Meal Times Diversify
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In this edition you will learn more about:
March 2025
Drinking to Wellness
March 2025
Drinking to Wellness
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In this edition you will learn more about:
January/February 2025
Crafting Creative Confectionery
January/February 2025
Crafting Creative Confectionery
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In this edition you will learn more about:
  • Top 5 Confectionery Trends, Vertical Farming & Cacao, “Reverse” Preservatives, Protein Enrichment
  • Dairy’s Approach to Innovation, Vanilla’s Paradox, EU Smoke Ban Spurs Flavor Innovation, Global NPD
  • Creative Confectionery, Milk for a New Era, Fertility Supplements, Sweet Appeal Drives NPD
  • Candied Treats, Responsible NPD, Plant-Based Gastronomy
  • View from the Top: Olivier Roques, CEO & Executive Board Member, Beneo
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