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 "Salty licorice has become a store addiction." —Diane Campbell, The Candy Store PHOTO: BIGSTOCK Sour, Salty and Surprising Flavors Tart, acidic and sour flavors made the 2013 Top Ten Food Trends list released by brand strategy firm Sterling-Rice Group. In the candy category, this trend is everywhere. But along with ingredients that make customers pucker, salty and surprising flavors are also getting a great deal of attention. Sour Sweets. Brands experts from Promotion In Motion Companies, Inc., a manufacturer and marketer of brandname confections and fruit snacks, located in Allendale, N.J., report that PIM's sour products grew six percent in the 52 weeks ending January 27, 2013. Sour Jacks gummies—in flavors such as watermelon, lime and lemon—grew more than two times as fast as the sour category in general. The company notes that while Sour Jacks has been an underdog in the category, they've been helped by price increases among the larger brands. Westside Market's Zoitas also sees sour flavors on the rise, especially with mass-market brands such as Skittles, Jolly Ranchers and Haribo gummies. The Candy Store's Campbell agrees. "When it comes to gummies, the more sour the better," she says. "Our selection of Swedish gummies are some of our best sellers. They are harder and chewier and super sour." At Robin's Candy in Great Barrington, Mass., sour flavors are very strong sellers, according to owner Robin Helfand, with Gimbals Sour Gourmet Jelly Bean line, made with real fruit juice, as well as Warheads, Toxic Waste and sweet-andsour Chupa Chups lollipops ranking as customer favorites. Summer Fancy Food Show Booth 2745 34 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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