Candy Industry Magazine

March 2014 Cover

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March 2014

The March issue features a look at how ICAM is embracing the next generation and more chocolate and wine pairings!

ICAM: Transitioning to 3G

After investing in a multimillion dollar production facility, ICAM has turned its attention toward harnessing the talents of third generation family members.
While orchestrating the building and equipping of a 540,000-sq.-ft. cocoa and chocolate processing facility was a complex venture, choosing the right individuals from 17 eligible third generation family members to lead the company in the coming decades demanded even more skill.
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Equal partners: ICAM's relationship with Global Organics continues to evolve

ICAM prides itself on partnerships and it's relations ship with it's organic sugar supplier is no different.
A few years ago Dave Alexander, of Global Organic, began discussing the idea of selling the Agostoni line of couvertures as well as ingredients to his customers. Last year, the company inked the deal.
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ICAM: An 'angel' in Uganda

Angelo Agostoni helps improve cocoa bean crop in Uganda
During his conversations with the farmers, Agostoni discovered that they were frustrated in putting so much effort into their cocoa crops and seeing little return.During his conversations with the farmers, Agostoni discovered that they were frustrated in putting so much effort into their cocoa crops and seeing little return.
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Bissinger's New Era

St. Louis-based chocolatier triples capacity with new building, expands wholesale business.
Bissinger's may be a 350-year-old confectionery company, but it's on the cusp of a new era.
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Interpack showcases Chocotech’s equipment range

Company to highlight 'what's new' at upcoming show.
For such a comprehensive company like Chocotech, there's so many new things, it's hard to know where to start.
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Wine, cheese and chocolate pairing: Threesome triples sensations

Chocolate, Chocolate, Chocolate chocolates, North Light Specialty Foods cheeses, and various wines are paired to create the ultimate tasting.
Even for foodies, this trio poses trepidation, not to mention complexity. Luckily, there’s help.
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Snack bar trends: Sweet, segmented, sustenance

Snack bar consumers demand healthier, more functional options.
Serving a society that’s increasingly obsessed with ingredients has led the snack bar industry to embrace more healthful, functional products for unique subgroups.
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Time to connect with RCI in 2014

RCI is gearing up for another full year of opportunities to participate at upcoming events and education courses.
Whether you are brand new to the industry or have a long history in confections, being an active participant is one way you can not only continue to invest in yourself but also give back.
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Chef’s ‘Mayana’ lies with chocolate

Husband-and-wife team focus on delivering premium taste, electrifying designs in chocolate.
Daniel Herskovic’s first truffles were the size of golf balls — he had gone a bit overboard in his layering of ingredients.
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Flavor trends: Innovation everywhere

Healthy, creatively fused, exotic flavors on the rise.
"From entirely new profiles to trends that continue to expand, the flavor makers are on it."
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Fiber One Fruit Flavored Snacks: Assorted Fruit and Mixed Berry

General Mills, Minneapolis
Fiber One is offering a sweet way to fiber to your diet.
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YumEarth Organics Fruit Snacks: Pineapple, Raspberry and Mango

YumEarth, Ramsey, N.J.,
These new fruit snacks are from the leader in organic candy.
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Welch's PB&J Snacks

Promotion in Motion, Inc., Allendale, N.J.
No need for the "crust or no crust" debate, as the no-mess treat avoids bread altogether.
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Stride Sour Patch Kids gum

Mondelez International
This new gums allows kids to enjoy the taste of Sour Patch without having to eat countless pieces of candy.
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Lollyphile flower-flavored lollipops

Lollyphile, Austin, Texas
This gourmet lollipop is engineered to faciliate making out.
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South Beach Gluten-Free Good To Go Bars

South Beach Diet, Bonita Springs, Fla.
These chewy, dark chocolate bars have just 120 calories each.
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Endangered Species' Filled bar line

Endangered Species Chocolate, Indianapolis
For the first time a natural dairy- and gluten-free filled line of bars is available in the chocolate industry.
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All-natural chocolate bars and Choxcards

PRAIM Group and French Bull are partnering to launch a line of all-natural premium chocolate bars and Choxcards

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Pure Madness' Dark Hearts

Pur Madness Chocolate, New York
The chocolates are made with cocoa from Tanzania and are filled with antioxidants.
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Jelly Belly chairman of the board wins ISM Lifetime Achievement Award

Herman Goelitz Rowland Sr. first ever to win the award.

Herman Goelitz Rowland Sr., chairman of the board at Jelly Belly Candy Co., is the first award winner of the ISM Lifetime Achievement Award.

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Sweets and Snacks Expo to feature more floor space, European pavilion

2014 Expo registration opens to a sold-out exhibit hall

With an all-new European Confectionery Pavilion, an upgraded mobile app, more space for exhibitors, and speakers from Zappos, ESPN and NBC, the annual show is sure to be sweet.

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Jelly Belly

Jelly Belly launches first beer-flavored jelly bean

Draft beer flavor inspired by craft beer trend.

"Anyone who enjoys a good, cold beer will enjoy Draft Beer Jelly Belly beans for the simple fact that it tastes just as you'd imagine," says Rob Swaigen, v.p. of marketing for Jelly Belly Candy Co.

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Candy Crush Saga App makers trademark ‘Candy’

King defends the trademark efforts.

The endless number of games and applications, along with clothing lines, that use “candy” in their titles could have to either change their product name or remove it from sales altogether.

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Cher Harris, of The Hotel Hershey, Wins Ladies’ World Pastry Championship

Harris beats out women from around in this world in the international competition.

Harris represented the U.S. as one of 11 contestants, each representing a different country at the Ladies’ World Pastry Championship in Rimini, Italy, Jan. 18-20. 

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Walking down memory lane: 10 pictures of Perugina through the years

Iconic Italian chocolate brand opens Rome boutique
These historic images of Perugina boutiques show just how much the business has evolved.
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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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