Trends in artificial and natural alternatives to sugar.


Global low-calorie food market expected to reach $10.4 billion in 2019

Stevia gives tough competition to aspartame, saccharin and sucralose.
By 2019, the global low-calorie food market is expected to reach $10.4 billion, up 5.9 percent from the $7.4 billion it’s at now.
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How much sugar really is too much?

IFT panel discusses inconsistent sugar recommendations and the questions they raise.
Confusion exists not only among consumers, but among experts as well, with regard to the role sugar plays in the diet.
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Sweetener Wars: How do Americans really feel about sugar?

Why do they tend to avoid it and how can companies combat negative perceptions?
Starting in the 1970s, however, a rising sentiment portraying sugar as a “demon” gained momentum, culminating with the rise in popularity of the Atkins and South Beach Diets.
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Sweetening Consumers’ Candy Choices

Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.
There is a growing movement among consumers and food activist groups to reduce overall sugar consumption.
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Stevia – a natural solution to cleaner labeling

How the "natural" sweetener can help confectioners win over consumers.
Fortunately for candy manufacturers, there is a natural sweetener solution that meets the needs and concerns expressed by consumers.
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Using polyols to cut calories, sugar

Food and confectionery technologists moderate their approaches to sugar and fat reduction.
A much more moderate approach — the reduction of calories through partial fat replacement and a 30-50 percent reduction in sugar — has led to more consumer friendly products.
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Stevia- and monk-fruit sweetened chocolate introduced by Amano

Chocolate meets the needs of clients looking for sugar-free products
The new chocolates are an effort to address a growing market for healthy alternatives to traditionally sweetened foods, the company says.
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New Sugar Company

Cargill, Copersucar come together to create new global sugar company

Two companies reach agreement to combine global sugar trading activities in new joint venture.
The move is an effort to better the sugar supply chain by increasing its efficiency, quality and services.
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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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Sweeteners: Sweetening Consumers’ Candy Choices

Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.
There's a movement toward sugar reduction, and it’s making itself felt in the confectionery sector.
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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

October cover

October 2014

Lollipops, candy subscriptions, and more await you in the October issue!
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Confectionary Sales

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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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