Candy Industry

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Show highlights packaging with a feminine mystique, beverage industry-inspired flavors, “contemporized” brand campaigns and “noncommittal” snacking options.

Each of their more than 600 stores features a huge selection of surprisingly fun treats. Tucked below the register, piled high on a display table and stacked on shelves all over the store.

How does maple pecan buttercrunch with bacon and more pecans drizzled with milk chocolate sound?

Strawberries, for instance, are 80 to 90 percent of the confection, which means less chocolate and no sugar added.

One of North America’s premier biscotti bakers, Nonni Foods, has added two new flavors to its Nonni’s THINaddictives product line.

The fact that more and more Americans eat smaller portions of food more frequently throughout the day — otherwise known as snacking —has been well documented. The type of snacks American are consuming, however, appears to be changing.

Rural school will provide educational facilities and nutrition and health support for more than 150 children.

Swiss chocolatier Lindt & Sprungli USA has tapped celebrity chef Curtis Stone to help kick off its "Taste the Difference" campaign, a program aimed at educating consumers about the importance of innovation, quality ingredients and expert craftsmanship.

Pastry Chef Chocolatiers Maura Metheny and Dan Forgey of Norman Love Confections captured awards at the Pastry Live 2013 National Showpiece Championship

Having your nuts and eating them too doesn’t seem to be an issue with candy consumers; in fact, suppliers says business is growing.