Healthier snacking worldwide
03 October, 2017
Healthier snacking within the confectionery category is the focus of Leatherhead’s September column in Kennedy’s Confection Magazine.
Companies worldwide are responding to guidelines to reduce sugar and calories in products by developing reduced sugar/calorie variants or creating new products containing fruit, nuts and chocolate that blur the lines between chocolate confectionery and snack bars. Lucy Beverley of Leatherhead Food Research takes a look at some recent launches from around the world billed as healthier snacking.
View the full article here
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