Natural Colors

Color Trends: Consumers, activists pushing natural

While debate still continues about natural versus synthetic colors use, suppliers and manufacturers aren’t sitting on the sidelines.
By Bernie Pacyniak
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A glance at today’s lineup of candies reveals an unabashed desire to mesmerize us with colors as never before.
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Chocolate Chocolate Chocolate introduces All-Natural Cordial Cherries

Cherries colored with beet juice, and made without any preservatives
By Crystal Lindell
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It’s also about the cherries, cherries, cherries for the Chocolate Chocolate Chocolate Co. these days.
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Rainbow of controversy?

Food colors at forefront of debate, insects create hidden allergens
By Kawther Albader
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M&M’sand Smarties would be virtually unrecognizable without it, and sans this one tiny aspect of candy, you wouldn’t be able to tell what flavor gummy bear or jelly bean you just popped into your mouth.

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Confectionery companies take natural step

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Photo provided by Cargill. Ingredient labels are likely getting a little easier to read - at least in Western Europe. That’s because more of the major confectionery companies are turning
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Packaged Facts predicts doubling of natural and organic markets by 2015

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market as sales should ultimately increase by a dramatic 45% by the end of the year.   Overall projections are that the market will grow by 103% between 2010 and
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Sensient Colors expands natural colors line

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Sensient Colors has expanded its natural color line to include microfine colors ideal for those working with color in a dry state.Specifically, the colors would work well in topical seasonings,
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Sensient Colors, LLC introduces aseptic packaging

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The global leader in color for food and beverage applications has added a state-of-the art plant with aseptic packaging capabilities to its stable.   The process, which involves sterilizing a
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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

September 2014

September 2014

The September issue features some new chocolate and wine pairings, a preview of ECRM show, and more!
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Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
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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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