confectionery ingredients

Confectionery ingredients market to hit $109.48 billion by 2025

Report covers cocoa, chocolate, among other ingredients.

May 10, 2017

The global confectionery ingredients market is expected to reach $109.48 billion by 2025, according to a report by Albany, N.Y.-based research firm Transparency Market Research.

Confectionery ingredients market projected to reach $76.8 billion by 2021

Chocolate industry at the forefront of the confectionery ingredients market.

Olivia Zyszczynski

September 27, 2016

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The confectionery ingredients market is expected to reach $76.81 billion by 2021, according to a new report by India-based market research firm Markets and Markets.

2016 Fruit and Nut trends in the confectionery industry

Nuts and fruits can add a nutritional imprimatur and tasty spin to candy, allowing consumers to indulge without sacrificing healthy eating habits.

Abigail Watt

February 24, 2016

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Diversity is important — that’s a statement applicable both to people and to the food we eat. It’s part of what makes nuts and fruits ideal ingredients to add to confections.

Replacing Corn Syrup For A ‘Cleaner’ Label

Unlike many food items that use corn syrup to stretch the product and reduce cost, corn syrup in candy is highly functional.

Michelle Frame

January 19, 2016

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Replacing corn syrup with tapioca syrup, brown rice syrup, oat syrup, or other grain syrup is not a simple task. Knowing the basics of corn syrup, what it’s contributing, and how it’s interacting with other ingredients is the key to understanding how to replace it.

Starch Trends: Sustainable sourcing on the rise

Starches continue to offer gelling solutions.

Alison Soley

August 18, 2015

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"Candy” and “starch” might not sound like they have anything to do with each other.

Leaders in Innovation: Innovating insights from leading confectionery suppliers

Candy Industry Magazine provides innovative insights from leading confectionery processing and packaging equipment suppliers.

Bernie Pacyniak

August 18, 2015

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Fostering an environment that begets innovation requires a combination of open-mindness and discipline, incubation and inspiration.

Color trends: All-natural colors dominate the future of candy

Natural colors pose challenges and price increases, leaving candy makers searching for the proverbial end of the all- natural rainbow.

Alison Soley

July 21, 2015

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“We get the sense that social and cultural factors are main drivers behind this [all-natural colors] movement, rather than science, since in reality artificial colors undergo more thorough scrutiny, testing, and certification than their natural counterparts,” says Jerry Owens, marketing director, S&S Flavors.

Tracking confectionery ingredient trends

Consumer demand for clear and clean labels has suppliers offering natural and innovative alternatives.

Curtis Vreeland

June 22, 2015

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What’s making the evolution of confectionery product development bend back to its elemental roots?

PMCA Preview: Fats: Full disclosure

PMCA’s 69th Annual Production Conference, which will be held April 13 – 15 in Lancaster, Pa., addresses the use of fats and oils in confections and snacks in its Back to Basics program.

Abigail Watt

Bernie Pacyniak

February 12, 2015

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PMCA speakers will address different fat and oil options, as well as processing procedures and energy conservation tactics.

Sweeteners: Sweetening the world

Natural, sugar-free sweeteners continue to grow, but using them in lieu of sugar still isn’t a perfect process.

Kelsey Ott

January 19, 2015

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Sugar and sweeteners may seem like they’re being under attack, with rising health concerns as well as the FDA’s proposal to include a separate “added sugars” line on nutrition facts labels. But not all sweeteners are created equal.