The confectionery landscape is evolving rapidly as we look to Valentine’s Day 2025, presenting challenges and opportunities alike for businesses
Here at OV Group, we’ve observed how premium bakery toppings have emerged as the secret weapon for manufacturers looking to
In the ever-evolving world of confectionery and baked goods, food inclusions have emerged as a critical driver of product innovation
They’re a year-round treat and feature in plenty of recipes. This is probably because these sugary gems work brilliantly as a hot chocolate topper and a treat toasted on a stick on a chilly night. The ability to add colour and flavour and to create individual shapes also makes them a great holiday themed confectionery.
Sugary, buttery cookies are one of our favourite baked indulgences here at OV. They come in a variety of sizes with lots of different recipes, tastes and inclusions, from zesty fruit flavours to classic chocolate chips.
From vegan biscuit crumb and vegan mallows, to flavoured rasped coconut and plant based sprinkles, there are lots of options in the OV Vegan Range to meet your vegan suitable and dairy free needs.
Developing specific vegan friendly products, especially those that replicate existing favourites, is an ongoing search for the New Product Development (NPD) teams here at OV..
As summer draws to a close and we head into chillier Autumn, there’s a change in the weather and a change in the flavours we crave.
Known to Brits as honeycomb, cinder toffee in the US and hokey pokey in New Zealand and Australia. Whatever you call it, this light and sweet product is made from aerating cooked sugar to give the distinctive bubbly texture.
Like fudge, but with no dairy. Discover more about this plant-based product and the things it can do that a traditional fudge can’t…
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