Candy Industry Trends

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Generational turnovers are reshaping both sub-categories, with Millennial and Gen Z consumers driving virtually all growth in gum and mints. 

Built in one of Ontario’s fastest-growing food manufacturing regions, the facility is equipped with advanced production lines focused on liquid molding, liquid chocolate, and industrial molding.

Since 1971, the NCSA has inducted a new class of confectionery industry personnel who have made remarkable contributions to the category.

The prototype store aims to introduce an immersive chocolate experience.

CarobBiome carob-based prebiotic fiber is the company's first product rollout in North America.

Improved weather in places that grow cocoa, such as Africa, could help decrease candy prices.

The combination brings together two complementary organizations known for innovation, licensed products, and retail partnerships.

The West Africa Cocoa Programme plays a key role in preparing cooperatives to navigate regulatory changes, economic fluctuations, climate change, and other pressures.

An affordable alternative to pure couverture chocolate, the blend consists of 50% Belgian couverture chocolate and 50% compound chocolate, and is available in milk, dark, and white varieties.

Trends like emotional connection, novelty and adventure, and snack-sized formats are shaping this season's demand.