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Candy Industry Magazine

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March 2013

Check out the March 2013 issue or go to the Digital Editions page to view the interactive magazine.

Cologne: Confectionery crossroads

The International Sweets & Biscuits Fair (ISM) continues to act as a global confectionery clearinghouse, inspiring creativity, fostering connections and discouraging complacency.

March 1, 2013

By Bernie Pacyniak

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Editor-in-Chief Bernie Pacyniak shares highlights and insight from this year’s 43rd International Sweets & Biscuits Fair.

AACT announces 2013 John Kitt Memorial Scholarship

February 6, 2013

By Jorona Johnson

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AACT is accepting applications for the John Kitt Memorial Scholarship for the 2013-2014 academic year. John Kitt, who died in August 2009, was a confectionery researcher who devoted 43 years to the art of candy making, working for companies such as Knechtel Laboratories, Standard Brands, Nabisco Brands and Wm. Wrigley Co.

Snack Bars: Energy for the long run

Bars flavors and ingredients evolve as segment continues to grow.

March 1, 2013

By Jorona Johnson

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Dark Chocolate Coconut, Dark Chocolate Peanut and Dark Chocolate Crunch – despite the decadent confections you’re probably imagining right now, these are the names of the new nutrition bars from Balance Bar’s Dark line.

Getting customers to ‘Like’ you. Really ‘like’ you

Which candy company is the most loved on Facebook? Whom should you hire to run your online marketing? And what can the confectionery industry can learn from casinos?

March 1, 2013

By Crystal Lindell

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Picture this: It’s Super Bowl Sunday. Your company just spent millions of dollars to run an ad during the big game. The spot was great, the feedback was great, you’re breathing a sigh of relief that it’s over, and you silently hope the sales will be great.

Jacques Torres Chocolate to open new manufacturing facility

Chocolatier signs lease for nearly 40,000-sq.-ft. space in Brooklyn.

February 6, 2013

By Jorona Johnson

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Jacques Torres Chocolate faces its biggest challenge yet — creating another Willy Wonka land of chocolate.

Barry Callebaut's top six chocolate trends list

Cocoa Producer offers insight into the future at ISM

January 31, 2013

By Jorona Johnson

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While consumers always expected a personal experience, they are also interested in convenience and authenticity, at least according to Barry Callebat’s predictions for the chocolate market of 2014.

Jelly Belly Disney Gifts

Jelly Belly

February 27, 2013

By Crystal Lindell

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Jelly Belly has teamed up with Disney to create new special edition Jelly Belly jelly beans in 2.8-oz peg gift bags.

Chocolate.com domain name for sale

Owner looks to sell website and accompanying business

January 30, 2013

By Jorona Johnson

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The Rodeo Drive of online domains is finally on the market. Sedo, the largest domain name marketplace, announced the sale of Chocolate.com and its accompanying business.

Organic Dark Chocolate with Sea Salt & A Touch of Caramel

Salazon Chocolate Co., Eldersburg, Md.

February 6, 2013

By Bernie Pacyniak

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A bit of salt, caramel and, of course, dark chocolate, makes the trail easier. Salazon Chocolate Co. debuts its Organic Dark Chocolate with Sea Salt & A Touch of Organic Caramel as part of its ongoing partnership with the Appalachian Trail Conservancy (ACT).

Gooey Chocolate Bars

Julia Baker Confections, Scottsdale, Ariz.

March 6, 2013

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These Gooey Chocolate bars feature luscious chocolate squares filled with gooey French caramel and are finished with a hint of sea salt.

Belgian postal service to launch chocolate stamps

Stamps that taste as delicious as they look

February 8, 2013

By Jorona Johnson

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The days of boring stamps with horrible-tasting glue are finally over — at least in Belgium.

Videos

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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.

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Candy Industry Magazine

March 2013

Check out the March 2013 issue or go to the Digital Editions page to view the interactive magazine.

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Candy Industry's 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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Flavors count - Enjoying the finer hard candies in life

Flavors count - Enjoying the finer hard candies in life

- Christine Walthour dies at 43

Happened in NEW ZEALAND to - Candy store owner reacts to being forced to remove all tobacco-related treats

Candy Industry Magazine

March 2013

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