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 other alternative sweeteners are making an appearance in treats as well. Amella Caramels, sweetened with raw organic blue agave nectar, are customer favorites at Woodstock Farmers Market. "The product is also non-GMO, certified kosher, and made with local ingredients and sustainable packaging—another draw," Rappaport adds. In fact, Los Angeles–based Amella has since reformulated its entire caramel line to feature the highest-grade agave available, instead of corn syrup, says founder Emir Kiamilev. "Not only does the agave work as a more healthful ingredient, Great Products Deserve the Best Labels. Watch new product videos at www.primeralabel.com/videos Primera has everything you need to print and apply gorgeous, full-color labels for your products. it enhances the flavors of the caramels and brings out deep notes like cognac." Another company re-engineering its products for natural appeal is Hammond's Candies. "They replaced corn syrup with tapioca syrup in the majority of their items. This was exciting for us as our customers definitely avoid corn syrup," says Dawn Van Hee, owner of Natural Candy Store, an online candy retailer based in Concord, Calif. Hammonds even distinguishes these items in its product catalog with a "corn syrup–free" symbol. Other candies Van Hee calls out for their natural style are King Leo Buttermints, Nassau Candy's GoNaturally Organic Hard Candies in flavors such as mango mint, and Torie & Howard Organic Hard Candy. Brands like YumEarth Organics and Chimes Ginger Chews, which both use evaporated cane sugar, are regulars on the shelves of New York's Westside Market, along with products featuring other sweetener options. "We definitely stock brands with alternative sweeteners and are focusing on adding more organic and all-natural types of candy," says George Zoitas, Westside Market's CEO. "Mostly young adults and adults around the ages of 40 to 50 look for less artificial flavorings." Beyond alternative sweeteners, keeping it "real" also includes use of fresh, local ingredients. "We sell so many types of caramels, but our best seller is Big Picture Farm's, made with goat milk and butter," says Diane Campbell, owner of The Candy Store in San Francisco. Our LX-Series Label Printers, an industry standard, are now complemented by the new AP-Series Label Applicators and DX-Series Label Dispensers. Better looking labels, applied straight and without wrinkles, helps you sell more of your products! Call us at 1-800-797-2772 for more information and a FREE sample label package. Visit us at www.primeralabel.com or email to sales@primera.com. Two Carlson Parkway North Plymouth, MN 55447-4446 USA 800-797-2772 (U.S.A and Canada only) Phone: 763-475-6676 Fax: 763-475-6677 www.primeralabel.com ©2011 Primera Technology, Inc. Primera is a registered trademark of Primera Technology, Inc. All data and company names used in sample outputs are fctitious. PHOTO: BIGSTOCK 32 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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