Candy Industry Magazine

August 2013

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August 2013

Check out the August issue of Candy Industry, featuring Kettle Award winner Patrick Huffman and a new Kinder Egg that is no longer contraband in the United States.

Sweet Gravitas: Patrick Huffman, of the Warrell Corp. and winner of Candy Industry's Kettle Award, gives an inside look at his company

Huffman's straightforward, no-nonsense directive has helped the Warrell Corp. flourish.
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Huffman learned that the slowest plant walks can be the most important ones, particularly when it comes to viewing what employees, as well as supervisors are doing. Of course, it not just a matter of observing what’s going on; it’s the follow-through that’s even more important.
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Hurrah for Huffman: Photos from the 68th Annual Candy Industry Kettle Awards.

Take a peak at the black tie celebration!
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The Union League Club's main room was filled with more than 250 guests, who came to celebrate the five nominees.
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Leaders in innovation: The color of innovation

Candy Industry’s annual section showcases suppliers who stimulate thought, develop product concepts, engineer efficiencies, introduce new processing lines and establish new market segments.
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In their own words, executives from equipment, packaging and services companies offer their insights on how they view the innovation process.
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Starch trends: Clean label requests foster experimentation

Starch suppliers respond to specific ingredient demands from manufacturers, consumers.
By Carla Zanetos Scully
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“Organic compliance is still a niche market,” says Wen Shieh, technical leader for Cargill’s Texturizing Solutions. “Yet it is a market that traditional moulding starch will not be able to meet the regulations.”
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Revving up organic growth naturally

Feeding off consumer preferences for all things natural, the organic/all-natural category has see double-digit growth.
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"Around the world, people are starting to pay attention to what goes in their mouth," says Torie Burke, of Torie Howard.
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U.S. company takes Kinder Surprise-style egg national with great success

Candy Treasure founder talks about how his company got started and where it’s going.
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Kevin Gass lived in Europe for eight years, and while he was there, he noticed that every kid he met seemed infatuated with something called a Kinder Surprise.
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Candy Wrapper: Saint Cupcake owner Jami Curl does cupcakes and candy

Portland entrepreneur turns her childhood memories into a flavor-blazing candy shop.
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“What tastes good is really just as important to me as coming up with a candy that will either create memories or will help bring the past into the present.”
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Sharing a secret: Patrick Huffman's former job may surprise you

The presdient and coo of The Warrell Corp. had a quite a ride before getting into the candy making business.
By Bernie Pacyniak
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When I had the chance to break bread with Patrick Huffman, we talked. And talked. This year's 68th Kettle Award recipient is a great storyteller.
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Candyrific President talks Valentine's Day and Easter candy strategies

Rob Auerbach explains why it’s so hard to sell novelty candy on the day of love.
By Crystal Lindell
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“The husband and wives are going to do a $40 box of chocolates and flowers,” explains Rob Auerbach . “We’re going more for the impulse purchase. The ‘I’m going to get my professor in college this, or my neighbor or my friend that. It’s not the heavy-duty romantic.”
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Hipster Sweets: Six Brooklyn chocolate artisans we love

Six Brooklyn chocolate makers show us their sweet side.
By Leah Bhabha and Curtis Vreeland
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Our Brooklyn survey includes six hipster Brooklyn chocolate makers with regional to international reputations. They range in experience from the one-step-removed from the apartment kitchen level production, to having established Food Network star power.
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Cubze truffles

The Happy Chocolatier, LLC, Acton, Mass.
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Made by hand with the finest all natural ingredients, Cubze truffles are available in a variety of flavors including chocolate, chocolate raspberry, chocolate cappuccino, chocolate mint, chocolate walnut, cookies & cream, cranberry walnut, and peanut butter, coated in either milk or dark chocolate.
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Charms Combo Bag

Tootsie Roll Industries, LLC, Chicago
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This Halloween, combine Sugar Babies and Sugar Daddy for the perfect treat!
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Golden Island Jerky

Golden Island Jerky, Rancho Cucamonga, Calif.
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This delicious jerky comes is made with all-natural ingredients.
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Sweetly Naturals Lollipops

Original Gourmet, Salem, N.H.
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This new lollipop line features natural colors and flavors.
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Three new candies from Koko's Confectionery

Koko's Confectionery & Novelty, Cockeysville, Md.
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Koko's is adding bright and bold fun to retail locations with three confections available now!
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Chiquita Fruit Bites

The Jel Sert Co., West Chicago, Il
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This healthy snack is made with real fruit juice and comes in three flavors.
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Ten Sweet Valentine's Day and Easter Confections from ECRM

Doodle Eggs, Peter Cottontail, and more!
By Crystal Lindell
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The Spring and Summer ECRM show featured plenty of fantastic new products for the upcoming Valentine's Day and Easter Holidays!
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Mint Cookie and Toffee Crunch Ghirardelli Filled Indulgences

Ghirardelli Chocolate Co., San Leandro, Calif.
By Crystal Lindell
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Ghirardelli has created two new filled chocolate flavors: Mint Cookie and Toffee Crunch.
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Hello Kitty Jelly Belly Candy Dishes

Jelly Belly Candy Co., Fairfield, Calif.
By Crystal Lindell
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The adorable Jelly Belly Hello Kitty Bean-Shaped Candy Dish features Hello Kitty peeking over the top of a ceramic bean-shaped dish.
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Orbit for Kids

Wrigley, Chicago
By Crystal Lindell
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Orbit’s new sugar free gum for kids comes in two fun flavors!
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Breast-milk flavored lollipops: They aren’t just for kids.

Lollyphile owner tells how he started the company, how he’s handled the attention, and what he’d like to do next.
By Crystal Lindell
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When Jason Darling first got into the candy business, people kept thinking he was a drug dealer. Seriously.
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Lindt says ‘HELLO’ with new collection

Digitally launched line targeting Millennials features classic dessert flavors and fun packaging.
By Crystal Lindell
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The sweet and stylish premium chocolates feature an assortment of delectable recipes, vibrant packaging, and a digital-focused launch.
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Probat acquires Ladco Group

Move allows the Probat Group to supply broader range of cocoa and chocolate processing equipment.
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“With this acquisition, the Probat Group continues the expansion into an additional field of technologies directed to the processing of food that is made for the enjoyment of people by its flavor and taste,” Abbing added.
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Dates set for 2013 Chicago Chocolate Festival

Event to be split into trade and consumer shows.
By Crystal Lindell
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The separation of the two marks a contrast to how the show was designed in 2012, when both the trade and the consumer show were held simultaneously.
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ADM launches deZaan Gourmet chocolate line

More than 22 premium chocolate products to debut in the United States.
By Bernie Pacyniak
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The exclusive range, which “combines legacy and modernity and inspires artisan chefs and craftsmen,” features 22 individual products, including dark and milk couvertures, white chocolate, cocoa powders, cocoa butter, compound coatings made with non-hydrogenated fats and service products.
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Hershey hosts cocoa summit in Mexico

Company looks to restore cocoa farming in the region.
By Crystal Lindell
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It was about 3,500 years ago, in 1500 B.C. somewhere in South Central Mexico that a culinary genius amongst the Olmecs first realized that cocoa should be used for food.
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New book looks at ‘Chocolate as Medicine’

Authors research medicinal uses of cocoa over the centuries.
By Crystal Lindell
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While it may be easy to understand why ancient cultures thought chocolate could provide an energy boost, and cocoa butter was used to treat skin disease, a new book also reveals that chocolate has been used as a remedy for tuberculosis and even snake bites.
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Multimedia

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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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Natural Food Flavors and Colorants

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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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