Opinion Stories


The candy maker’s dilemma

A new study shows children are making purchasing decisions. What does that mean for candy companies?
April 23, 2014
A new report from FONA International says kids across the country are having more and more say in what families purchase. What does that mean for candy companies?
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Front and center: Does FOP labeling actually help?

A new study looks at what consumers actually get from Front-of-Pack labels
April 16, 2014
Personally, I wasn’t strongly for or against the idea. In the end, if it wasn’t that difficult for manufacturers to implement, why not?
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Technique vs. Technology

The largest triennial packaging exhibition in the world, which also showcases the most comprehensive display of confectionery processing and packaging equipment, is upon us.
April 16, 2014
OEE! Overall Equipment Effectiveness (OEE) is an acronym I expect to encounter more often than not at the upcoming interpack show in Dusseldorf.
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Sweets and Snacks Expo

You too can be in our totally free Sweets and Snacks Expo Preview!

Here’s how you can submit product information for our Expo preview section in the May issue.
April 9, 2014
As is the custom for Candy Industry Magazine, we are again creating a huge Expo Preview section in our May issue, which will list all the mind-blowing new products slated to debut at the show!
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Betting on the nation’s bread basket: Why Mars chose Topeka for its first new plant in 35 years

Find out what convinced the chocolate maker to build in the nation's heartland.
April 2, 2014
It’s not often that one gets to visit a spanking new confectionery manufacturing plant in the United States.
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3-D Printers

3-D Printers and the future of candy

It’s not ‘if’ but ’when’ they will start to make a difference in the food industry.
March 26, 2014
I’m pretty sure we’re finally about to have the one piece of technology from The Jetsons and Back to the Future II that I really, really wanted.
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Generating some ‘STEAM’: Manufacturing, culinary arts need a boost

There’s a dire need in the U.S. for science-based skills, more in-depth knowledge about food.
March 19, 2014
STEM should read STEAM, with the A added for arts, as in culinary arts.
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Time to connect with RCI in 2014

RCI is gearing up for another full year of opportunities to participate at upcoming events and education courses.
March 17, 2014
Whether you are brand new to the industry or have a long history in confections, being an active participant is one way you can not only continue to invest in yourself but also give back.
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Marijuana vs. Sugar

Are sugar and pot about to flip roles?

Poll shows Americans believe sugar is more harmful than pot. Confectionery industry should start panicking now.
March 12, 2014

A new Wall Street Journal /NBC News poll asked Americans to pick the most harmful among four substances, and more people chose sugar than marijuana!

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Navigating ‘natural’: How much meaning does the word really have?

Despite having no government-approved definition, the term’s been embraced by marketers and the public.
March 5, 2014
There’s no doubt the confectionery industry is aware and attentive to the call for buying beneficial foods. But just what does natural mean?
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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

April 2014 Cover

April 2014

In this issue of Candy Industry, Editor Bernie Pacyniak reports on three candy manufacturers from his visit to Florida, hard candy is making a comeback, interpack, and more!
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Easter Sales

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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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