Vegan Stevia-Sweetened Candies

View More

Fox’s Glacier Moments are Now HFSS-Compliant in the UK

Fox’s Glacier Moments candies have been given an overhaul by Valeo Snackfoods in the UK to make the products HFSS-compliant ahead of the legislative change.

The candies are now sugar-free with a stevia-sweetened recipe that's also vegan-friendly and just eight-calories per serving. The candies come in two flavors including Strawberry and Banana Smoothie, and Lemon, Mint and Elderflower, which will both arrive into more than 2,500 Co-op starting on August 15 for £1.20 each. The packaging is also fully recyclable.

Marketing Director at Valeo Snackfoods Russel Tanner commented on the changes to the Fox’s Glacier Moments candies saying, "These new sugar free variants are a natural next step for Fox’s, which have longstanding heritage as a household favourite."
Trend Themes
1. Sugar-free Candies - Opportunity to develop new innovative products in the sugar-free candies market with the rising demand for HFSS-compliant products.
2. Vegan-friendly Sweets - Opportunity to introduce more vegan-friendly sweets to cater to the growing population of consumers who avoid animal products.
3. Eco-friendly Packaging - Opportunity to introduce more eco-friendly packaging options in the confectionery industry to reduce waste and appeal to environmentally conscious consumers.
Industry Implications
1. Confectionery - Opportunity for companies in the confectionery industry to innovate and reformulate their products to meet the HFSS-compliance standards and cater to the growing demand for healthy sweets.
2. Health and Wellness - Opportunity to tap into the growing health and wellness market by offering low-calorie and sugar-free candies, as well as vegan-friendly and eco-friendly options.
3. Retail - Opportunity for retailers to expand their product portfolio by adding HFSS-compliant, vegan-friendly, and eco-friendly confectionery products in their stores to cater to the changing consumer preferences.

Related Ideas

Similar Ideas
VIEW FULL ARTICLE