An image of pancakes with fruit and company logo with a learn more button in the middle
Home
Journal
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
Latest editions
October/November edition 2026
Dairy’s New Value
October/November edition 2026
Dairy’s New Value
Dairy, whey, bubble teaClick to view
Choose a topic to jump to it:
September edition 2026
Snacks for Impact
September edition 2026
Snacks for Impact
snacks, protein bar, fiber barClick to view
Choose a topic to jump to it:
July/August edition 2026
Supplements for Everyday Vitality
July/August edition 2026
Supplements for Everyday Vitality
supplements, functional mushroomClick to view
Choose a topic to jump to it:
June 2026
Souped-Up Flavors
June 2026
Souped-Up Flavors
soup, sauce, colloid, GLP-1, emulsifiersClick to view
Choose a topic to jump to it:
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingSitemapArchiveEditorial team
Follow us
© CNS Media B.V 2026. All rights reserved.
Registered Office: Velperweg 18, 6824 BH Arnhem, The Netherlands
Publisher site|Privacy statement|AI & transparency
Image