Valentine’s Day and Easter 2011 will be on deck at ECRM’s Spring Confectionery Efficient Program Planning Session, to be held June 13-15 at the Fairmont Turnberry Isle Resort & Club in Aventura, Fla.
In today’s economy, a Darwinian belief in the “survival of the fittest” holds very true, even in the candy industry. Nowhere is this truer than in the sugar-free category. Over
Forward-thinking breath freshener brands combine inviting packaging concepts with innovative flavor profiles at affordable price points to meet the impulse desires of mobile Americans.
The latest snack bars target consumers of every lifestyle, offering all-natural ingredients as well as much-needed protein and fiber. They’re also gluten-, soy- and dairy-free, and certified organic, vegan and kosher.
The Great Recession did dampen growth for organic confections, but new emerging trends and a gradual recovery suggest a doubling of sales in five years, putting it back on track.
It's not just the English who love the buttery, textural crunch of toffee. New American and international takes on the traditional treat are conversation starters for toffee fans and retailers alike.
Candy products designed with kids in mind go beyond mere chocolate and fruit flavors to include features young consumers crave, from licensed designs and event sponsorships to interactive formats and powerfully sour concoctions.
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