Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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CANDY COUNTER What's New in Hard, Gummy and Chewy Candies Label-reading has infiltrated the candy aisle, with more consumers wanting cleaner ingredients even in their indulgences. But flavor punches still draw the masses, as candies get creative with salt, sour and downright surprising flavors. Here's what you need to know. BY NICOLE POTENZA DENIS W hile chocolate tends to steal the spotlight with ever-innovating flavors, confections like gummies, lollipops, caramels and licorice continue to evolve as well with new ingredients, flavors and inventive products—and consumers are responding. In its December 2012 report, "Non-Chocolate Confectionery," market research firm Mintel International estimated that sales of non-chocolate confectionery reached $6.1 billion, representing a 34 percent growth since 2007. Mintel forecasts that the category will grow another 15 percent through 2017, as consumers enjoy creative products and continue to perceive many of these items as affordable indulgences. PHOTO: STOCKFOOD MAY/JUNE 2013 29

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