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Home » Topics » Candy Industry Trends » Candy Industry News

Candy Industry News
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Interpack 2014 Preview

Royal Duyvis Wiener

January 24, 2014
The joined forces of Duyvis, Wiener, F.B. Lehmann and Thouet offer more than 400 years of combined experience in cocoa and chocolate processing.
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Interpack 2014 Preview

Driam

January 24, 2014
Driam is providing the confectionery and pharmaceutical industry with a wide range of individual coating machines.
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Interpack 2014 Preview

Chocotec

January 24, 2014
In addition to the ECOGRAV system, Chocotec is also a key supplier of turnkey kitchen systems.
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Interpack 2014 Preview

Hebenstreit

January 24, 2014
Hebenstreit is recognized worldwide as the manufacturer for state-of-the-art wafer production lines for flat and hollow wafers.
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Interpack 2014 Preview

Caotech

January 24, 2014
Caotech will be pleased to discuss the latest developments on cocoa, chocolate and compound processing.
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Interpack 2014 Preview

Cafosa Gum Bases

January 24, 2014
As the world’s leading gum base supplier, Cafosa is on the receiving end of a broad range of chewing gum trends.
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Interpack 2014 Preview

Aasted Energy Savers

January 24, 2014
Innovative thinking merged with energy efficiency to produce Aasted’s line of energy savers.
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Sweeteners: Sweetening Consumers’ Candy Choices

Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.
Bernie Pacyniak
January 23, 2014
There's a movement toward sugar reduction, and it’s making itself felt in the confectionery sector.
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Sugar-Free: Sugar-Free Candy Sales Level Off, Consumers Demand Variety.

More and more candy companies are making fake sweets — or at least sweets with fake sweeteners.
Crystal Lindell
Crystal Lindell
January 23, 2014
“The ‘secret’ to our success is taste; we are acknowledged as having the best tasting sugar-free [candy] available in the marketplace,” says Mark Sesler,of Russell Stover.
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Study: Chocolate flavonoids can guard against diabetes, inflammation

University research shows that ingredients in chocolate, tea and berries can lower insulin resistance, lead to better blood glucose regulation.
Crystal Lindell
Crystal Lindell
January 22, 2014
Finally, the words “chocolate” and “diabetes” are in the same story, and the article has a positive angle.
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