Curtis Vreeland, president of Vreeland & Associates, specializes in confectionery market research. He has been spotting trends in the premium confectionery for Candy Industry Magazine for six years. He can be reached at email@example.com.
As consumers continue to demand cleaner labels, suppliers have been driven to produce more starches that will allow confectionery products to be labeled as such. And manufacturers seeking to improve production efficiencies have also led to start innovations.
The release of a new Star Wars movie seems to be affecting craft chocolate makers. Dark bars with a “force” factor above 80 percent cacao abounded at last week’s Winter Fancy Foods Show at the Moscone Center in San Francisco.
So what are the hot trending chocolate and confectionery products? A tasting safari through the show, which is the West Coast’s largest trade show dedicated to premium food products, revealed the following fab five