Candy Industry Magazine

Candy Jan 2015

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January 2015

Start off the new year with new products, sweetener trends, and more.

Focused On Ferrero: CEO Nunzio Pulvirenti talks company's operations, goals and hazelnuts

The 2014 European Candy Kettle Club award recipient typifies what the Ferrero Group stands for: innovation and a passion for producing affordable yet premium quality confectionery products.
Amidst unprecedented growth and evolution, several elements have remained constant at Ferrero. For one, Michele Ferrero, chairman of the Ferrero Group, continues to do what he does best: innovate.
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Fanfare for Ferrero: Photos from the 2014 European Candy Kettle Club Recpetion

The European Candy Kettle Club celebrates the culinary heritage of the 2014 recipient's home base, Alba, Italy.
In the land of Barello, Barbera, Barbaresco, Nebbiolo and Moscato wines and where prized white truffles are worth their weight in gold, there also resides the birthplace of Ferrero Rocher, Raffaello and, Nutella.
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Nutella — Ferrero’s springboard to success

How the famous hazelnut spread evolved into the treat everyone loves today.
Scarcity can sometimes lead to success. It's thanks to Ferrero’s vision of producing an affordable sweet Nutella was born.
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Sugar Factory: Candy’s very own Hollywood comes to Chicago

Sugar Factory’s quest to merge pop culture with confections and dining reaches Rosemont, Ill.
Pop music dances around the room as Katy Perry, Rihanna, Gerald Butler and other pop culture icons with lollipops in hand smile coyly down at everyone who steps into Sugar Factory’s new location in Rosemont, Ill.
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ProSweets Preview: A look at some of the companies slated to attend

Supporting program with Speakers’ Corner, FutureLab and Science Center, Power Fruits special show and New Product Showcase provides an ideal information platform for sweets and snacks manufacturers.
Come February 1-4, 2014, ProSweets Cologne, the international supplier trade fair for the confectionery industry will again be taking place at the same time as the ISM (International Sweets and Biscuits Fair).
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Chocolate Road Stops: London & Amsterdam

All across Europe people are flocking to chocolate shows to discover what “fine chocolate” really means.
This October we travelled to London to cover The Chocolate Show, a young spin-off of its esteemed Paris parent.
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Delysia Chocolatier: Engineering delight

Industrial engineer turns hobby into a second career, designing high-end, award-winning chocolates.
In following her father’s footsteps, a civil engineer, Nicole Patel didn’t neglect art for the sake of science.
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Sweets & Snacks Middle East: MENA means Dubai

Increased regional demand in the Middle East and North Africa expands role for Sweets and Snacks Middle East.
Despite all the headlines involving suicide bombings, air strikes, beheadings, religious/ethnic strife, outright devastation, displacement and death in the Middle East, most of the countries in the region are quietly focused on peaceful progress and prosperity.
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Middle East confectionery trends: In the desert, chocolate’s the dessert

The UAE chocolate market is emerging as one of the most potential high-growth markets across the globe.
Amidst an appetite for architecture and awe, such as the Burj Khalifa in Dubai, the world’s tallest building, it appears that residents of the United Arab Emirates, have a taste for chocolate.
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Machine of the month: Solving small-batch chocolate and compound processing

New SmartChoc systems addres small-batch production needs.
Bühler's newest processing solution incorporates a bead mill, a mixer, and a conche.
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Sweeteners: Sweetening the world

Natural, sugar-free sweeteners continue to grow, but using them in lieu of sugar still isn’t a perfect process.
Sugar and sweeteners may seem like they’re being under attack, with rising health concerns as well as the FDA’s proposal to include a separate “added sugars” line on nutrition facts labels. But not all sweeteners are created equal.
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Sugar-free confections: Sweet nothings

“Sugar-free” doesn’t spell death for a product’s popularity, as new developments and a growing demand improve the category’s outlook.
To some candy lovers, a sugar-free label can cause a grimace.
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Wine and Chocolate

A Thanksgiving Tandem: Lindt USA Excellence Pineapple & J.Lohnr Estates Riverstone Chardonnay

Lindt USA, Stratham, N.H.
EXCELLENCE Pineapple is the first bar exclusively created by the Lindt Master Chocolatiers to complement Chardonnay.
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All-natural Glee Gum pops

Verve, Inc., Providence, R.I.
There’s all-natural gum, and there are all-natural lollipops, but now, for the first time, consumers can enjoy these two treats in one.
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Disney’s Frozen - Elsa and Olaf Character Fans

Candyrific, Louisville, Ky.
Now kids both young and young-at-heart can enjoy Disney’s Frozen characters, Elsa and Olaf, on fun candy fans.
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Organic chocolate bars handmade on Martha’s Vineyard

Not Your Sugar Mamas, Vineyard Haven, Mass.
“The benefits of raw chocolate go far beyond its superior taste,” cofounder Bennett Coffey says.
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Mango habanero and honey peanut caramel corn

Hammond’s Candies, Denver
Hammond’s Candies is bringing consumers something new to munch on with its two new caramel corn flavors.
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Champagne Jelly Belly jelly beans

Jelly Belly Candy Co., Fairfield, Calif.
Jelly Belly is popping the the cork with its newest flavor innovation.
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Nonni’s Mango Coconut THINaddictives

Nonni’s Foods, Tulsa, Okla.
Nonni's newest flavor of thin biscotti cookie, mango coconut, hits shelves just as consumers are asking for more fruity flavors.
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Rare Lost & Found bar

Gem Chocolates, Vancouver, British Columbia
Gem Chocolates are proving that cacao can rise from the dead.
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Wine Tasting Party Gift Set

Brix Chocolate, Youngstown, Ohio
Wine and chocolate is the new wine and cheese, and Brix Chocolate is giving consumers all the tools they need to be prepared for their next tasting party
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Woodblock Chocolate to produce $100 chocolate bar

Bean-to-bar company collaborates with Trinidad and Tobago’s Cocoa Research Center to create chocolate bar made from more than 2,400 types of cacao.
Woodblock Chocolate strives to use the best cacao in its products, and its new collaboration with the Cocoa Research Center in St. Augustine, Trinidad and Tobago, is exactly that.
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Gingerbread House

185-lb. gingerbread house created for Church of Scientology retreat

Eleven-story creation welcomes members to organization's Fort Harrison site in Clearwater, Fla.
It’s 11 stories tall, features a large, grand entrance and an electric train circles the property. But while you may not be able to walk through the front doors, you can eat them.
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Hershey gives candy aisle a fresh, exciting look at Winn-Dixie store

Company’s “Candy Experience” section aims to boost sales by double-digits with better location, flashier displays.
The Hershey Co. is trying to make the candy section more exciting — and testing has shown that the new displays can boost sales by double digits.
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Barry Callebaut inaugurates its first chocolate factory in Chile

Chocolate maker hopes to gain stronger Latin American presence.
The new, state-of-the-art facility in Paine will produce liquid chocolate and compound for food manufacturers and confectionery companies.
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One-on-one with Justin Gold from Justin’s

Nutty innovation spreads health, profitable snacking options
"To be honest, the business was failing [at first]. You can’t sell enough jars; you can’t have a big enough margin; not enough product differentiation," Gold says.
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Fearless Chocolate announces its closure

Company gives “Fearless farewell” to bid goodbye to eight years of chocolate making.
California-based Fearless Chocolate announced Monday that it has stopped production and closed up shop.
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Hershey acquires iconic Canadian candy maker Allan Candy Co.

Deal extends Hershey’s Sweets & Refreshment manufacturing capacity in North America, adds famous Canadian confectionery brands to the Hershey portfolio.
The Allan Candy Co. is well known across Canada for its iconic confectionery brands, including Allan, Big Foot, Hot Lips and Laces.
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Sal Ferrara passes away at 63

Iconic candy man leaves a lasting impression in the industry.
Salvatore “Sal” Ferrara II was the kind of man who loved ones describe as “larger than life,” the “epitome of leadership,” and “a very special person that could light up any room.”
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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

Candy Jan 2015

January 2015

Start off the new year with new products, sweetener trends, and more.
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Healthier Food Options

A recent Nielsen report shows that consumers are calling for healthier options from food manufacturers. Do you think consumers will actually buy healthier versions of their favorite candy and snacks if they’re made available?
View Results Poll Archive

Candy Industry Store

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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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