Candy Industry Magazine

cover June 12

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June 2012

 Check out the May 2012 issue or go to the Digital Editions page to view the interactive magazine.

Opportunity Awaits

Mature and emerging markets are awash with challenges and rewards.

To the Mayans and Olmecs, the empty oyster shell represented the concept of zero, a central component of any numbering system. 

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Chocolate-covered history


When I arrived at my early morning media appointment with Mars Chocolate North America Wednesday during the Sweets and Snacks Expo,* I was expecting the usual — a look at the company’s new products, followed by a discussion about said products, followed by them handing me a glorious bag of samples filled with said products (preferably with M&M’s characters on it). 

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Flavor Rush

Fruity flavors, value packs and an emerging all-natural following propel gum and mint sector.

 You’re at a convenience store, you grab a pack of gum in a wild flavor you’ve never seen before, and head over to the counter.  

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Hitting its stride

“The whole is greater than the sum of its parts.” Paraphrased from Aristotle

When word spread that OPM and Carle & Montanari were in merger talks, one couldn’t blame many industry observers for not raising an eyebrow. 

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Ageless at 100 — Whitman’s Sampler

America’s most famous box of chocolates celebrates its centennial.

 With its classic yellow box featuring cross-stitched edges, the Whitman’s Sampler has been giving the impression that it’s been around, well forever — but it’s this year that it actually turns 100. 

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The Extraordinary General Store

Julie and Michael Holahan have successfully sold local products at their Pennsylvania General Store for 25 years.


Michael Holahan, owner of the Pennsylvania General Store, likes to joke that if you can buy it in his shop it was made in his state, unless it says Pennsylvania or Philadelphia on it — then, it was most likely made in China. 

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Covers, careers and coincidences

 Last month, making my rounds at the Sweets & Snacks Expo, I had the opportunity to sit down with Marty Thompson, president and ceo of Chirardelli Chocolate Co., and chat about his “Career Day” participation at Montini Catholic High School in Lombard. 

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A scientist in a candy store

Applying sweet science in developing new products for Swiss Colony’s catalogue of treats affirms Michelle Frame’s role as the company’s Willy Wonka.


For a candy scientist who already has more than 20 years in the industry ranging from product development to ingredient sales around the world, what could possibly be the highlight of a sweet career? 

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Rainbow of controversy?

Food colors at forefront of debate, insects create hidden allergens


M&M’sand Smarties would be virtually unrecognizable without it, and sans this one tiny aspect of candy, you wouldn’t be able to tell what flavor gummy bear or jelly bean you just popped into your mouth.

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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 may 2015

May 2015

Check out the May issue, featuring products from Sweets & Snacks Expo, how Enstrom's rebranding looks promising, 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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