Candy Industry Magazine

Candy 2015 Feb

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February 2015

Hispanic candy, popcorn trends, PMCA previews, and more in the February issue!

Cornfields Inc. is poppin’ up all over

Private-label/contract manufacturer of healthy snacks rolls out branded items to address growing demand for organic, non-GMO, vegan and gluten-free alternatives.
A father’s foresight. A mother’s business acumen. And a daughter’s resolute commitment to the family business.All three elements have helped build Waukegan, Ill.-based Cornfields Inc.
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PMCA Preview: Fats: Full disclosure

PMCA’s 69th Annual Production Conference, which will be held April 13 – 15 in Lancaster, Pa., addresses the use of fats and oils in confections and snacks in its Back to Basics program.
PMCA speakers will address different fat and oil options, as well as processing procedures and energy conservation tactics.
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Door County Candy: Fond memories fuel candy career

Summers spent working at relatives’ shop provides basis for an entrepreneurial career that provides confections to residents and tourists alike in picturesque Door County, Wis.
Terry Ullman has worked as a machinist in a shipyard and as an environmental planner for Green Bay, Wis. During that time, however, he often would reflect about the summers spent as a teenager helping his Uncle Ken and Aunt Joyce at their Caramel Crisp Shop in Estes Park, Colo.
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Lovely Candy Company's lovely story

Illinois-based confectioner starts out with gluten-free licorice goal, ends up creating a whole line of premium chew candies.
"On the back of every Lovely Candy Co. Package, you’ll find the company’s story. “The journey started when Jackie asked her husband Mike to go on a quest for her favorite candy... licorice,” it reads. “Hers was a special request, it needed to be consciously crafted with select gluten-free ingredients.”"
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Fruits And Nuts: A healthy crunch

Nuts and fruits add taste, texture and an “aura of health” to confections.
How can the industry adapt to changing perspectives? By upping its game and hopping on board the health bandwagon. Adding nuts and fruits to candy is a clear and conscious way of saying the confectionery industry also wants to become healthier.
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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

Candy 2015 Feb

February 2015

Hispanic candy, popcorn trends, PMCA previews, and more in the February issue!
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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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