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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Just the crispy edges! CANDY COUNTER the Very best Part of the brownie the perfect grab-and-go snack! PHOTO: BIGSTOCK New York Crunch is now available in: Mint Chocolate Chip, Chocolate Chip, Toffee Orange Cinnamon Cappuccino new! new! Southwest Crunch is now available in: Jalapeño, Chile Pepper, Chipotle only 120 calories per serving! All NATurAl MADE IN uSA KOF-K DAIrY booth 4024 Seth GreenberG'S Authentic new york brownie crunch 275 Madison Ave, Suite 627, NY NY 10016 212.878.6677 sales@browniecrunch.com www.browniecrunch.com Summer Fancy Food Show Booth 4024 still willing to experiment with unusual flavors—those that are not traditionally associated with candy, like jalapeño or cola," Helfand explains. "They also like crossover flavors, like seeing a bubble gum or cotton candy in items that those flavors were not originally meant for." At Cleveland's B.A. Sweetie Candy Company, Inc., candy and cake flavors are crossing over into taffy. Flavors include licorice, blueberry muffin, red velvet, maple bacon, frosted cupcake and sour. "We started with cotton candy, black licorice and bubble gum flavors of saltwater taffy from Sweet Candy Company," says general manager Judy Proboski. "They were so popular we are adding more unusual taffy flavors and expect them to do very well." Woodstock Farmers Market's Rappaport says Big Picture Farm's farmstead goat's milk caramels—which won a sofi Award for Outstanding Confection in 2012—has seen success with its new chai flavor. She believes chai is an exceptional, up-and-coming candy flavor that is also executed well by small-batch caramel maker Red Kite Candy. But sometimes the unexpected flavors come from simply turning a product leader in one category into an ingredient 38 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com in another. When Jelly Belly introduced its Tabasco-flavored jelly bean, using real McIlhenny Co. Tabasco, the bean warranted some skepticism. "There's some hesitation at first; the heat is quite intense," says Tomi Holt, director of communications for the Jelly Belly Candy Company. "But for fans of Tabasco sauce it is very attractive and they are the first to try it, and generally find it true to what they expect." As for what's next in flavors and ingredients, peppery-sweet combinations like the Tabasco jelly bean were popping up in snacks and chocolates at the Winter Fancy Food Show and may be poised to cross over into candies. Trendwatchers such as McCormick Flavor Forecast also point to savory-tropical blends such as charred orange, which may find its way into nonchocolate confections. |SFM| Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. @ specialtyfood.com Chocolate & Confectionery InDepth Report Read targeted news and trends for the chocolate and confections segment. specialtyfood.com/indepthreports

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