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Candy IndustryCandy ProductsNew Candy ProductsNovelty CandiesCandy Flavors and ColorsFunctional Ingredients in CandyBetter-For-You Confections

New YumEarth organic candies

YumEarth, Stamford, Conn.

By Alyse Thompson-Richards
YumEarth new products
March 15, 2017
New YumEarth organic candies
YumEarth, Stamford, Conn.
 
Description: Organic candy manufacturer YumEarth has added six new candies to its product line. Bold black licorice, pucker-inducing sours, and fruity licorice began rolling out nationwide in March.
 
YumEarth uses the simplest ingredients in its products so each is gluten free, Non-GMO, USDA-certified organic, vegan, free from the top eight food allergens and made without high fructose corn syrup.
 
New introductions include: 
  • Black Licorice: This black licorice mixes classic and bold flavors and has the distinction of passing the Prop 65 requirements in California.
  • Fruity Licorice: Strawberry, Peach, and Pomegranate licorice is flavored with real fruit juice.
  • Sour Beans: These beans are getting a total upgrade with new flavors, an official USDA organic certification and a punchy, tart taste.
  • Sour Twists: Watermelon and Lemonade team up for these never-before-tasted, pucker-inducing chews.
Ingredients (Pomegranate licorice): Organic cane sugar, organic brown rice syrup, organic rice flour, organic corn starch, organic palm fruit oil, natural flavor, citric acid, sodium citrate, organic pomegranate and cherry juice concentrate, organic licorice extract, salt, colored with organic concentrate (carrot, apple, blackcurrant), organic carnauba wax, organic sunflower oil.
 
S.R.P.: (5 oz.) $3.99
KEYWORDS: new products organic candy sour candy YumEarth

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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