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The top 10 candy companies from this year's Summer Fancy Food Show

It’s a great time for the specialty food industry.'
By Curtis Vreeland
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There are several factors at play: heightened consumer interest in small batch, artisanal foods; a desire to know where food comes from; clean labels; and health considerations.
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Machine Of The Month: Theegarten-Pactec’s MCC

Versatile wrapper debuts vienna-fruit fold capability
By Bernie Pacyniak
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This machine's versatility makes the unit attractive for confectionery producers that require machines handling a wide variety of wrapping styles.
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Yolo Candy Co. relaunches Linda's Lollies brand

Former Topps executives pursue opportunities in gourmet lollipop category.
By Bernie Pacyniak
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By introducing new flavors, improving appearance and enhancing packaging, Yolo Candy Co. hopes to re-energize its Linda’s Lollies brand of lollipops.
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Report: Bullish on chocolate and cocoa markets through 2019

Chocolate to reach $132 billion, cocoa to top $2 billion.
By Crystal Lindell
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Both the world cocoa market and the world chocolate market are expected to grow in the next five years.
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Cargill reveals expanded Innovation Center

Food companies can take a shortcut to innovation at Cargill's fully remodeled, one-of-a-kind research center in Plymouth, Minn.
By Crystal Lindell
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The newly expanded center is a unique environment where the company's own researchers work side-by-side with customers' staff in product research and development.
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Jean-Christophe Flatin named president, Global Chocolate, Mars, Inc.

Chocolate maker also accepting applications for chocolate research grant.
By Crystal Lindell
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Mars, Inc. has named Jean-Christophe Flatin as its new president, Global Chocolate, effective Oct. 1, 2014.
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Starch Trends: Starch To The Rescue

The evolution and growth of medicated confections finds starches being called upon once again to help.
By Bernie Pacyniak
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There’s been an increased interest by confectionery as well as pharmaceutical companies to produce candies that deliver specific nutraceutical benefits, be they vitamins, weight control, cold prevention, etc. So where to starches come into play?
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Alain Roby: Record-Setting Chocolatier Continues To Innovate

Alain Roby’s talents have taken him around the globe, but he enjoys serving up chocolate creations of all kinds in a small-town environment.
By Bernie Pacyniak
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A certified master chef of pastry and sugar artistry, Alain Roby is internationally known for his sugar and chocolate masterpieces.
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Insects as the Food of the Future

Could eating bugs ever go mainstream?
By Crystal Lindell
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The next big thing could be bugs.
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Morkes Chocolates: A third-generation candy maker works to stay competitive.

Rhonda continues to “mix” old-fashioned quality with the latest food and pop trends to sustain a family business in a competitive climate.
By Bernie Pacyniak
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Rhonda Dehn always had a head for figures. Thus, when asked to work Saturdays at the family’s retail candy shop in Palatine, Ill., there were no issues when it came to computing sales taxes on purchases or giving out change.
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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.

Candy Industry Magazine

Candy August 2014 Cover

August 2014

August with Candy Industry features Kettle Award winners, jelly beans, and more!
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Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
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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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