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 "Customers seem to be an adventurous lot, willing to try pretty much any candy we bring in," says Amelia Rappaport, market partner and grocery manager for Woodstock Farmers Market in Vermont. "Chocolate may be a new food group, but candy is still a treat in an increasingly creative category. It's a strong seller for us." When asked about the flavors and "Whether it's organic, —Amelia Rappaport, Woodstock Farmers Market Cleaner, Healthier, Natural Ingredients According to the 2013 "State of the Specialty Food Industry" report, compiled by the Specialty Food Association and Mintel International, purity remains a focus in premium product launches. Claims such as kosher, all natural and no additives or preservatives were all prevalent in new product introductions in the three years covered by the report, 2010 to 2012. The trend holds up in confections as well, where retailers and consumers are paying much more attention to products with health claims or boasting "cleaner" ingredients. "Whether it's organic, real cane CANDY TRENDS TO WATCH • Cake-flavored taffy • Chai caramels • Salty licorice • Sour gummies PHOTO: BIGSTOCK sugar, real fruit favor, real vanilla, it's being mentioned. Real might be the buzzword du jour." real cane ingredients that are gaining traction in sales, retailers emphasize two big trends that are paving the way for candy innovation. sugar, real fruit flavor, real vanilla, it's being mentioned. Real might be the buzzword du jour," says Rappaport, adding that stevia and Let the Creativity Begin 800.525.7873 (PURE) www.NielsenMassey.com Like us on Facebook NielsenMasseyVanillas @ NielsenMassey Summer Fancy Food Show Booth 736 30 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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