confectionery ingredients

Exclusive data: Confectioners plan to increase spending on healthy ingredients

New research reveals that 60 percent of respondents plant to increase spending on healthy/nutritional ingredients.

May 6, 2020

Two-thirds of respondents expect an increase in healthy, better-for-you and/or functional ingredient operations in the next 12 months, by a 28 percent increase on average.

Confectionery ingredients market to hit $109.48 billion by 2025

Report covers cocoa, chocolate, among other ingredients.

Alyse Thompson

May 10, 2017

No Comments

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

No Comments

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

No Comments

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

One Comment

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

No Comments

"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

No Comments

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

No Comments

“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

No Comments

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

No Comments

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