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Home » Topics » Candy Industry Trends » Candy Industry News

Candy Industry News
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Awards

Delysia Chocolatier wins big at Salon truffle competition

The International Chocolate Salon Awards rewards Delysia Chocolatier for its truffles, but the Austin, Texas, company has much more to offer.
Kelsey Ott
November 26, 2014
Delysia Chocolatier cleaned up at the 2014 International Chocolate Salon Awards, bringing home a slew of medals of all colors.
Read More

One-on-one with Justin Gold from Justin’s

Nutty innovation spreads health, profitable snacking options
Curtis Vreeland
November 26, 2014
"To be honest, the business was failing [at first]. You can’t sell enough jars; you can’t have a big enough margin; not enough product differentiation," Gold says.
Read More
Awards

Experience the history of chocolate at sites honored by Mars

Mars Chocolate North America awards grants to three living history sites with impressive chocolate programming.
Kelsey Ott
November 25, 2014
For budding chocolate historians, or anyone wondering about the origins of their favorite candy bar, Mars Chocolate North America is again helping cocoa lovers find a place to experience chocolate’s past for themselves without the need for a time machine.
Read More

Recchuiti Confections: Still driving (flavors) hard

Candy Industry Magazine revisits this heralded San Francisco-based confectioner after a 10-year hiatus to discover evolutionary changes, all revolving around a singular commitment to excellence.
Bernie Pacyniak
November 25, 2014
“I never settle, which drives people crazy,” Recchuiti asserts. “I have a difficult time being comfortable, so I throw myself into uncomfortable situations.”
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Raaka Chocolates: Raw flavor powers growth

Brooklyn-based bean-to-bar operation finds following for its minimally processed chocolates that emphasize maximizing cocoa bean flavors.
Bernie Pacyniak
November 25, 2014

Meet Nate Hodge, a political speech major and onetime songwriter and vocalist for the alternative folk/ rock band, Tall Stranger. These days, however, he’s writing lyrics for a different life chapter, one that involves overseeing development and production of “virgin” chocolate products at Raaka Chocolate in Brooklyn, N.Y.


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Dandelion Chocolate: On a mission

Former Silicon Valley entrepreneurs embrace bean-to-bar chocolate making, and find themselves delightfully overseeing a growth engine called Dandelion Chocolate.
Bernie Pacyniak
November 25, 2014
One of the first things a newcomer stepping into Dandelion Chocolate’s café and production area on Valencia St. in San Francisco experiences — besides the obvious hipster din and energy — is the large welcoming chalkboard.
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Schwietert’s Cones & Candy: Reinvigorating a family business

Schwietert’s Cones & Candy takes nostalgic candies to another level, thanks to Jeff Schwietert’s vision for growth.
Bernie Pacyniak
November 25, 2014
Schwietert’s Cones & Candy specializes in old-fashioned favorites such as retro sodas, homemade fudge, saltwater taffy and other sweet delicacies that attract both young and old.
Read More

Wine and Chocolate: G. Debbas Chocolatier's innovators, not imitators

G. Debbas Chocolatier simplifies wine and chocolate pairing by combining the two in a gourmet chocolate truffle.
Bernie Pacyniak
November 24, 2014
During the years, Guy Debbas has continued to grow this business by emphasizing creativity and craft.
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Healthy Foods Brands Has Candy Flying Off The Shelves

Russ Asaro and Rob Kowitt of Healthy Food Brands may be known for their Angry Birds and Candy Crush lines, but the company is looking to the future with a new Welch’s fruit line, a bigger focus on private label and an expansion of its Simply Lite brand.
Crystal Lindell
Crystal Lindell
November 24, 2014
These days, when people in the candy industry hear the name Healthy Food Brands, they most likely think of Angry Birds or Candy Crush gummies and fruit snacks. And then, their next thought is probably something along the lines of, “What’s so healthy about those two brands?”
Read More

Fats and Oils trends: Greener palms light up industry practices

In light of increased environmental concerns, which route is best for working with palm oil?
Kelsey Ott
November 24, 2014
Sustainability is undoubtedly a buzzword in this age, but the line between echoing support for environmentalism and ensuring that ingredients do no harm is not yet defined, especially in the palm oil industry.
Read More
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