Articles by Alyse Thompson

Sisters who run Flesor’s Candy Kitchen have come full circle.

The Flesor sisters return home, resurrect their grandfather’s candy store and bring new life to a small town.

For the residents of Tuscola, Ill., stepping into Flesor’s Candy Kitchen feels like going back in time.


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Double whammy

Adding fruits and nuts to confections accents healthful benefits of both while delivering taste, texture characteristics.

In a way, sliding fruits and nuts between two slabs of chocolate is just like spreading peanut butter and jelly between two slices of bread.


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The latest trends for premium candy

By emphasizing quality — from ingredients through processing — candy makers maximize affordable indulgences.

For Phyllis LeBlanc, hand dipping chocolates at Harbor Sweets meant more than a steady paycheck during her time at Salem State College — it was an exercise in what would become her future.


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Multi-functional uses continue to expand

Aside from using starches for operational benefits, candy technologists see opportunities by addressing market niches.

If creating candy is like juggling, then for many confectioners, starches are like a third hand.


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Choice chocolate from the Aloha State

Dylan Butterbaugh’s Manoa Chocolate offers premium, sustainable sweets
Known for its golden pineapples, white sand beaches and righteous surfing, Hawaii can now — thanks to Dylan Butterbaugh — add fine chocolate to its “reasons to visit” list.  


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It’s good to be queen

‘Candy Queen’ Jackie Sorkin balances motherhood with her booming candy business.

 Hollywood Candy Girls creator Jackie Sorkin doesn’t get star struck — unless Oprah is involved, that is. 


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Ancient chocolate spice discovered

College, Mexican anthropological institute find 2,500-year-old cocoa samples on Mayan pottery.
Cocoa has long been used to flavor sweets, sauces and drinks, but as it turns out, it’s been a cherished ingredient much longer than originally thought — 2,500 years longer, to be exact.
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Down for the 'calorie' count

Calorie counting methodology study by USDA raises more questions
In an age when counting calories has become just as important as counting nickels and dimes, a new study how those calories are counted could give dieters the trick they’re looking for. Or so it seems.
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Corn syrup name debate continues

District Court Judge Marshall adds Cargill, ADM as defendants in “corn sugar” case.
Depending on which side you’re on, the battle over what to call high fructose corn syrup has either sweetened — or soured.
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China to buy $50 million of Blue Diamond almonds

Nut processor, Chinese commerce official sign one-year agreement.
China has gone “nuts” over Blue Diamond almonds, it seems.
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Multimedia

Videos

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

Cover

November 2014

The November issue showcases Healthy Foods Brands and the ECRM Buyer's Choice winners.
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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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