Product of the Week

Product of the Week

ARTICLES

Gelatin-free Sugar-Sprinkled Gummy Worms, Cubes

The Organic Candy Factory, Los Angeles
April 15, 2014
All of The Organic Candy Factory’s gummies are gelatin free, and are made without any artificial flavors, colors or sweeteners.
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All-natural chocolate bars and Choxcards

February 12, 2014

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


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M&M’S Birthday Cake Chocolate Candies

Mars, Hackettstown, N.J.
January 22, 2014
Get the party started with these new, limited edition M&M’S Birthday Cake Chocolate Candies!
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Sour candy

WARHEADS Sour Dippin’ Pucker Packs

Impact Confections, Littleton, Colo.
December 10, 2013
These dip n’ lick packets are the only sour version on the market.
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Madecasse Toasted Coconut Bar

Madecasse, Brooklyn, N.Y.|
November 27, 2013
Toasted Coconut features a 70 percent cocoa dark chocolate bar base.
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Handmade, All-natural Caramels from Mrs. Prindable’s

Mrs. Prindable’s, Niles, Ill.
November 13, 2013
Mrs. Prindable’s Handmade Confections is introducing eight new soft, natural caramels.
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Alto Eco Truffles

Alto Eco, San Francisco, Calif.
November 6, 2013
These truffles are a bold and innovative addition to the popular Alter Eco organic, Fair Trade chocolate bars.
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Goetze’s Chocolate Caramel Creams

October 30, 2013
Goetze’s Candy Co., Inc. has added a new flavor to its Caramel Creams branded bag line – chocolate.
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Endangered Species holiday bars

Endangered Species Bars, Indianapolis, Ind.
October 16, 2013
Just in time for the holiday’s Endangered Species Chocolate has added two new seasonal flavors.
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Jelly Belly Camo Beans

Jelly Belly Candy Co., Fairfiled, Calif.
September 11, 2013
The new Jelly Belly Camo Beans were inspired by the art of camouflage.
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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.

THE MAGAZINE

Candy Industry Magazine

April 2014 Cover

April 2014

In this issue of Candy Industry, Editor Bernie Pacyniak reports on three candy manufacturers from his visit to Florida, hard candy is making a comeback, interpack, and more!
Table Of Contents Subscribe

Easter Sales

How do you expect Easter sales to be this year?
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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