Candy Industry’s editor offer the latest commentary on everything going on within the industry.



How to reach the three types of snackers — the planner, the purposeful and the spontaneous

Snacks are no longer just in-between meal treats — for many, they are the meal.
The global snacking industry generated $374 billion in annual sales in the year ending March 2014, according to Nielsen sales figures — and it's growing.
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New app helps you bake the perfect cake every time

Will kitchen apps replace cookbooks?
“[Perfect Bake] hand-holds the user throughout the entire baking process, from recipe selection, scaling and prep, measuring and adding ingredients, mixing and portioning, to baking and cooling,” says Pure Imagination, the company that makes the app.
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Great Ideas Abound At RCI Events

RCI recently wrapped up its 94th Annual Convention & Industry Expo in St. Louis.
Candy makers and suppliers connected on the Expo show floor, listened to a wide variety of educational presentations and took tour buses to see firsthand what candy makers in St. Louis are up to.
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Chocolate teapot

Chocolatier to the rescue: Nestlé proves you can make a chocolate teapot

British chocolate teapot idiom shattered by Nestlé’s John Costello.
On a day when the world’s headlines weighs heavily on everyone’s shoulders, it’s good to know that chocolate can not only prove tasty, but incredibly inspirational.
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Candy drones

Google drones could one day deliver candy bars

Google’s Project Wing debuts drone prototypes.
“As part of our research, we built a vehicle and traveled to Queensland, Australia for some test flights,” Google explains. “There, we successfully delivered a first aid kit, candy bars, dog treats, and water to a couple of Australian farmers.”
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Cocoa farmers

Hershey sponsors Ghana’s cocoa farmer of the year’s U.S. trip.

More farmers should have the chance to see where their chocolate is sold
How often have we heard that so many cocoa farmers never get to taste the very “food of the gods” that they grow?
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Candy makers should welcome changes from FDA

Added sugar labels, serving size changes are better than the alternative.
Back in the day, when I was but a young college student gaining what is infamously known as the “The Freshman 15,” as in “15 additional lbs.,” I had a revelation about calories.
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Kettle Award recipent sees the candy industry as 'a community'

Editor Bernie Pacyniak takes a deeper look at this year's Kettle Award recipient, Mike Bianco.
You can often tell when an article’s good by how much you’ve left out, and my cover story on Mike Bianco is missing plenty of material.
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Incursions, diversions: Walgreens makes right choice to keep HQ in U.S.

Despite shareholders concerns, ultimately, it was the right long-term decision for the retailer
Illinois’ Senator Richard Durbin'spithy, “Is ‘the corner of happy and healthy’ somewhere in the Swiss Alps?” quickly became a sound bite with teeth.
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What's the best way to eat M&M'S?

Joe Pawlikowski, of CandyStore.com, explores all the best ways to enjoy the famous chocolate treat.
For a while we thought this was the only way. They're candies. What else can you do but eat those bad boys — preferably as quickly as possible?
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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

September 2014

September 2014

The September issue features some new chocolate and wine pairings, a preview of ECRM show, 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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