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MycoTechnology uses mushrooms to create sweeter chocolate with less sugar

Company claims technology reduces sugar in chocolate by up to 70 percent.
July 23, 2014
"By using gourmet mushrooms and their natural cleansing abilities, we are able to train them to consume only the bitter compounds in chocolate," the company explains on its website.
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World Food Championships to host super regional event in Nashville

Desert category to feature Goo Goo Cluster-themed contest.
July 23, 2014
Competitors in the dessert category will be competing in a special Goo Goo Cluster-themed contest, featuring the Tennessee-based confection.
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Nutrition bar manufacturer marks 25-million sold milestone with giveaway

Extend Nutrition promises year’s supply to lucky consumer.
July 23, 2014
Invented by Dr. Francine Kaufman, the brand began as a mail-order company in the 1990s, eventually launching an e-commerce website.
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Mars

Mars also sets in motion 7% price hike

Move follows recent announcements by Nestle, Hershey.
July 23, 2014
Mars Chocolate North America confirmed that it, too, is raising prices for many of its confectionery products, bumping them up an average of 7 percent.
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BBX Capital acquires Helen Grace Chocolates

Move marks fourth chocolate company acquisition for BBX
July 21, 2014
Headquartered in Lynwood, Calif., Helen Grace Chocolates has been creating premium chocolates for 70 years.
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2014 Sweets and Snacks Expo Coverage

'Expo-nentially' amazing show highlights the sweetest new trends in the confectionery industry.
July 21, 2014
From spreadable Reese's to Dove chocolate-covered fruit, there was something for everyone at this year's Expo!
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Post-Interpack Review: Triennial ‘tops’ again

Interpack delivers as a showcase for innovation, automation and hygiene.
July 18, 2014
There were 175,000 visitors to this year’s show, which spanned 19 halls and included nearly 2,700 exhibitors.
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Brazil's Santa Helena’s Paçoquita candy ready for the world

Brazilian peanut candy company looks to export its traditional Brazilian treats.
July 16, 2014
The first thing you notice about the Santa Helena plant in Ribeirão Preto, Brazil is the amazing smell of fresh peanuts roasting.
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A farmer growing cocoa in the Brazilian rainforest partners with bean-to-bar chocolate maker Nugali

Nugali works with Leolinda cocoa farm to create truly Brazilian bean-to-bar chocoalte.
July 16, 2014
Chocolate makers help farmers grow sustainable cocoa in the Amazon, and reclaim Brazil’s rightful place in the world ranking of cocoa suppliers.
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Embaré truly is a ‘Brazilian Delight’

Caramel company exports its delicious sweets to more than 40 countries.
July 16, 2014
It turns out Brazil is a tricky country to make caramel for. But Embaré caramels are perfect for the South American country.
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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

July 2014 Cover

July 2014

July's issue features an in-depth look at the Brazilian confectionery industry, a review of Interpack, and some more highlights from the Sweets & Snacks Expo.
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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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