Abigail Watt

Native starches offer candy clean ingredient decks

Manufacturers look to native starches for functional improvements as push for clean labels continues.

August 17, 2018

Consumers have become more critical about what they're putting in their bodies. This is one area in which starches can play.

Rising cocoa demand prompts turn to cocoa butter alternatives

Compounds made with replacements for cocoa butter, uses not dictated by Chocolate Standard of Identity.

Abigail Watt

October 19, 2016

No Comments

When it comes to candy, versatility is a big bonus. That's one of the reasons compound coatings can be popular -- they can be used in a variety of application forms.

Twice as Sweet: Candy inclusions gain popularity

Candy inclusions have ability to create new flavor profiles, provide added texture.

Abigail Watt

October 4, 2016

No Comments

What's sweeter than candy? Arguably, not a lot, but some innovative confectioners have started to use candy itself as an ingredient, either in other sweets or in snacks.

The PUR Co. CEO Jay Klein on PROFIT 500 rankings, starting small and connecting with customers

PUR was ranked no. 10 overall by PROFIT and Canadian Business on the annual PROFIT 500 list.

Abigail Watt

September 28, 2016

No Comments

The gum and mint manufacturer, which sells aspartame-free sweets, made the list with a five-year revenue growth of 5,496 percent. It was also ranked no. 1 in the Manufacturing and Distribution category.

Chocolate bar manufacturers push envelope through ingredients

Revitalizing favorite ingredients, using new ones and creating organic products help manufacturers meet demand.

Abigail Watt

September 19, 2016

No Comments

Chocolate bars are a well-established area of the confectionery industry, but manufacturers are constantly adjusting and innovating to satisfy consumers' changing demands.

Universal's Toothsome Chocolate Emporium to open Sept. 22

The 19th-century Steampunk-themed restaurant will offer an expansive menu.

Abigail Watt

September 15, 2016

No Comments

The Toothsome Chocolate Emporium is Universal Orlando Resort's newest full-service restaurant, officially opening for dinner in Universal CityWalk at 4 p.m. on Sept. 22, says Universal's official blog.

The Hershey Co. brings dessert meal kits to Chef'd

Recipes include desserts offered by Hershey's Kitchens, Scharffen Berger.

Abigail Watt

September 14, 2016

No Comments

The Hershey Co. has partnered with Chef'd, an online meal-kit marketplace, to bring desserts to the rapidly growing meal-kit market.

WCF hosts annual Latin America talks in Ecuador

World Cocoa Foundation discussions focus on cocoa flavor, quality.

Abigail Watt

September 8, 2016

No Comments

Cocoa producers, researchers, industry executives, government officials, and civil society organizations, gather to participate in these talks. The discussions will explore how chocolate manufacturing is influenced by cocoa quality standards, direct sourcing and the mapping of cocoa flavor characteristics.

Wolfgang Candy Co. announces expansion

The family-owned company has purchased a new plant in Loganville, Penn.

Abigail Watt

September 7, 2016

No Comments

Wolfgang Candy Co. has announced that it will expand its York, Penn. manufacturing operations.

Godiva launches a new collection, G by Godiva, of Mexican single origin chocolate bars.

Godiva introduces Mexican single-origin bars

G by Godiva promises to bring chocolate lovers on a new, authentic chocolate experience.

Abigail Watt

August 31, 2016

One Comment

Godiva is tapping into what ancient South American civilizations once celebrated as a "food of the gods."

On Demand Confectionery industry experts weigh in on the state of the candy industry, which has gone through the most massive shift in recent memory after grappling with COVID-19. While confectionery as a whole proved to be “pandemic proof,” not every individual category fared so well. Experts will share the insights they’ve gleaned over the last year, while also offering predictions on what’s to come.

It’s clear that the global candy industry is rapidly changing and keeping up with those trends will require both historical context and an eye toward innovation.

Abigail Watt

ARTICLES

Native starches offer candy clean ingredient decks

Rising cocoa demand prompts turn to cocoa butter alternatives

Twice as Sweet: Candy inclusions gain popularity

The PUR Co. CEO Jay Klein on PROFIT 500 rankings, starting small and connecting with customers

Chocolate bar manufacturers push envelope through ingredients

Universal's Toothsome Chocolate Emporium to open Sept. 22

The Hershey Co. brings dessert meal kits to Chef'd

WCF hosts annual Latin America talks in Ecuador

Wolfgang Candy Co. announces expansion

Godiva introduces Mexican single-origin bars

Get our eNewsletter delivered to your inbox Twice-weekly!

Candy Industry delivers new product information, trends, news and insider perspectives to your inbox each Monday and Wednesday. You will also receive 'Breaking News' editions that will provide you news that matters most to your business.