Twenty-year-old Alina Morse, CEO and founder, Zolli Candy, chats about trends in the better-for-you category. Zolli Candy, which sells a variety of BFY lollipops and other candies, was created by Morse when she was seven years old. 

We recently talked with Peter Fox, CEO, Somic Packaging, about trends in candy packaging. Confectionery packaging is driven by sustainability (thinner films), convenience (portion control), and retail-ready formats (e.g., variety packs for club stores), Fox says.

To celebrate the 30th anniversary of the Smashing Pumpkins' beloved Mellon Collie and the Infinite Sadness, band frontman, William Patrick Corgan, closely worked with the company on a range of special bars inspired by tracks from the album. Marketing Manager Ash Mishler and Director of eCommerce Jennifer Hockey tell us all about it.

Dungan, VP of partnerships with Ibotta, connects with Multimedia Specialist Brett Parker to discuss the company's 2025 Holiday Outlook Report which tracks a variety of consumer trends including candy and chocolate purchases. The chat touches upon how the data is gathered, most surprising trends in the report, how Halloween candy purchases compare to a non-holiday month, and advice for candy companies competing in today's market.

Consumer interest in freeze-dried candy is heating up. Kiren Devereux, director of marketing for SweeTarts, talks about the company's Lemonheads,  Spree, and SweeTarts confections reinvented in the new format, and how the candies deliver a new sensory experience with every bite.

Multimedia Specialist Brett Parker sits down with Jordan & Kim Weisen, founders of Iconic Candy, to discuss the brand's new Retro Sour line, which includes Raspberry, Watermelon, Passion Fruit, and Red Apple flavors. They explain the thinking behind the portfolio, challenges of re-creating a retro flavor, and consumers' attitudes toward familiar and new tastes.

We recently talked with Doug Cale, CEO, Birmingham Chocolate, owner of Macalat, about sugar-free chocolate trends and tastes. Macalat's chocolates focus on using sugar alternatives such as allulose and monk fruit, as its confections use clean ingredients and single inclusions.