Sugar-free confections: Sweet nothings

“Sugar-free” doesn’t spell death for a product’s popularity, as new developments and a growing demand improve the category’s outlook.
To some candy lovers, a sugar-free label can cause a grimace.
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PurAgave 100% Pure Dried Agave Products

Island Abbey Foods Ltd., Charlottetown, Prince Edward Island
PurAgave Agave Delights, the world’s first 100 percent pure-dried agave candy, and PurAgave Lozenges, contain 100 percent pure-dried agave.
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PÜR Cinnamon and Cool Mint Gum

PÜR Gum, Toronto, Ontario, Canada
Pür Cinnamon captures the perfect balance of the hot and sweet sensations, while Pür Coolmint refreshes you breath!
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Stride Sour Patch Kids gum

Mondelez International
This new gums allows kids to enjoy the taste of Sour Patch without having to eat countless pieces of candy.
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Sugar-Free: Sugar-Free Candy Sales Level Off, Consumers Demand Variety.

More and more candy companies are making fake sweets — or at least sweets with fake sweeteners.
“The ‘secret’ to our success is taste; we are acknowledged as having the best tasting sugar-free [candy] available in the marketplace,” says Mark Sesler,of Russell Stover.
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Go Lightly Sugar Free Hard Candy

Hillside Candy, Hillside, N.J.
The Sugar Free Peg Bags from Go Lightly are sweetened with Splenda.
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The State of the Industry: Rising in the East

Asia Pacific region continues to emerge as the global confectionery industry’s new growth engine.
Horace Greeley urged 19th century Americans to “Go West, young man." Today’s Greeley might sound like this, “Look East, confectioners!”
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Sugar-free moves toward chemical-free

Companies turn to new sweeteners, flavors, to draw in consumers

 As the founder of a website devoted to allergy-free and sugar-free snacks (aptly named, Kathi Robinson — herself born with a  hereditary medical condition that requires her to live on a very restrictive diet — knows sugar-free candy gets a bad rap sometimes. 

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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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Shoppers focused on fat, calories, not sugar

Finally, there’s news that both sugar producers and high fructose corn syrup manufacturers can agree to be happy about. According to the results of a survey recently released by Mintel
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Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

Candy Jan 2015

January 2015

Start off the new year with new products, sweetener trends, and more.
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Healthier Food Options

A recent Nielsen report shows that consumers are calling for healthier options from food manufacturers. Do you think consumers will actually buy healthier versions of their favorite candy and snacks if they’re made available?
View Results Poll Archive

Candy Industry Store

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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website


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