Adopting a wai of the world
Editor-in-Chief Bernie Pacyniak tells of his adventures in Thailand, including a trip to the Jelly Belly Candy Co.
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Spain’s Chocolate Patron
The European Candy Kettle Club’s 2011 winner, Pedro Lopez Lopez of Valor Chocolates, stays faithful to his company’s legacy of producing beautiful bean-to-bar chocolates by taking advantage of technology and tradition.
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Capping off the wine tour
As a savory chef turned chocolatier, Chris Kollar understands the nuances of integrating flavors – a skill that blends in perfectly in Napa Valley’s fine wine and food culture.
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NACS: By the numbers
The 2011 National Association of Convenience Store (NACS) Show, held Oct. 1-4 at McCormick Place in Chicago, targets convenience store owners, with displays from confectionery, tobacco and beverage companies, among others. Here, Candy Industry offers a look at the show, by the numbers.
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A Year for the Status Quo
Whether it was the uncertainty in the global economy, uneasiness over debt troubles in Europe, tight credit markets or manufacturers taking a breather to digest their 2010 conquests, the world’s top confectionery companies kept a low profile in 2011. Merger and acquisition activity paled in comparison to deal-laden 2010, and Candy Industry’s Top 100 list saw relatively few changes.
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They may not be making chocolate from bean to bar, but these chocolatiers are passionate about delivering consumers an authentic artisanal experience.
Candy companies are embracing new products and techniques to help lower an irksome ingredient
Chicago-area grocery chain Garden Fresh offers an extensive line of private label confections as well as a wide selection of international brands
Somerville, Mass.-based Taza Chocolate produces stone-ground, authentic Mexican style chocolate, which focuses on minimally processing the beans to deliver greater flavor intensity.
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Protein Twists
Protein Twist is a gummy candy with a similar taste and texture to more traditional gummy bears.
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Fancy Food Show: Snacks
The Winter Fancy Food show spotlighted more than 80,000 speciality products, including these snacks:
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Pumping up productivity
A SPX positive displacement pump reduces downtime and maintains inclusion size in chocolate coating application.
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J.L. Clark leader has creative heart
Phil Baerenwald’s undergraduate degree in mechanical engineering may sound almost boring at first, but his jobs in the toy industry and now in the candy business have been anything but. Baerenwald, president of J.L. Clark, is a creative guy at heart who got his start in research and development. “I’ve always been in the new products area — creating things from nothing,” he says. “There’s a lot of creative people out there and I really enjoy working with them.”
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Revving up chocolate
All-natural demands spurring development amongst chocolate suppliers as consumers seek authenticity, traceability and wellness.
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Sugar-free breaks the mold
As sugar-free sweeteners evolve, health concerns and better-tasting confections attract a wider variety of consumers to the sector.
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Original Gourmet Food Co.
Original Gourmet Food Co. has unveiled it new state-of-the-art patented “candy cooker” lollipop production line, designed with the latest in cutting-edge technology. This customized candy cooker is the first deposited candy line of its kind. Noticeably different, the new Original Gourmet Lollipop has a transparent crystal-like appearance unlike the standard lollipop seen in the market place, which has sharp edges and cloudy centers.
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NID
NID is the world’s leading supplier and specialist manufacturer of starch moulding machinery. More than 600 NID moguls have been supplied and installed across the globe, some in operation for more than 40 years!
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Connect with Candy Industry NOW:
2012 Kettle Awards
Voting Now Open!
May 9, 2012
Union League Club of Chicago
Global Top 100
The 10th Annual Candy Industry
Top 100 List
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Traceability and Food Safety: Go for the Record
Consumers now demand more information on the quality, origin and handling of the food they eat. On one hand, news of recalls and exposure of unsafe practices has made consumers wary. On the other hand, food choices make lifestyle statements and represent ethical stances such as “keeping kosher,” humane treatment for animals or vegetarianism. Traceability keeps many food company executives awake at night, yet most companies are not willing to invest heavily in traceability until they have a problem.
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