Cannabis confections are a growing industry, and manufacturers are creating candies with THC, CBD, and hemp all an in attempt to appeal to evolving consumer tastes. Candy Industry covers the sector with a focus on how manufacturers and retailers can respond to these trends.
Candies and chocolates made with vegetarian and vegan recipes continue to gain popularity, as more consumers are looking for foods created without any animal byproducts. The latest trends and innovations offer new insight into vegetarian candy.
News, details, supply-chain innovations, and other information related to the Sweets & Snacks Expo produced by the National Confectioners Association and the Candy Industry Kettle Awards
Discover how tortilla producers are broadening their product portfolios. And get the latest from the Tortilla Industry Association (TIA) and an exclusive preview to its annual convention.
Fats like butter, lard, margarine and shortening, and oils like canola, coconut, corn, cottonseed, nut, olive, palm, peanut and soybean, including monounsaturated, polyunsaturated and low-fat and reduced-fat formulation tactics and trends.
Gums like agar, alginates, carrageenan, cellulose, guar, locust bean and xanthan, and native and modified starches like corn, potato, tapioca and wheat, to improve food quality, texture and stability.
Ingredients like ascorbic acid, azodicarbonamide (ADA), emulsifiers, enzymes, gluten, glycerides, lecithin, oxidizing agents, reducing agents and others that improve the quality and handling of breads.
Natural and chemical agents like baking powder, baking soda, bigas, mother dough, old dough, poolish, pre-ferments, sponges, starters, yeast and others used to ferment batters and doughs.
Kosher, sea, coarse, fine, finishing, flake and other salts to improve the functional quality of baked goods and act as seasoning agents, as well as salt substitutes, low-sodium tactics and trends.
Trends, ingredients, products and formulation strategies for fiber-fortified foods using soluble and insoluble dietary fiber ingredients like cellulose, grains, inulin, psyllium, resistant starch and others.
Chocolate, white chocolate, toffee, butterscotch and other chips, as well as fruit, nuts and other inclusions, to add value, color, flavor and texture.
Whole, piece, flour and other nut and seed ingredients, including almonds, pecans, walnuts, pistachios, hazelnuts and other tree nuts; flax, hemp, chia, sesame and other seeds; peanuts; and nut substitutes or analogues.
Industry expert perspectives on grain nutrition, nutrients, vitamins, enriched flour, whole grain, ancient grains and other strategies for improving nutrition in grain-based snack and bakery products.
Plastic, modular, positive drive & other belts and conveyors for snack and bakery operations, including silicone, polyester, polyvinylchloride (PVC), thermoplastic polyurethane (TPU) & polyolefine (TPO).
Equipment, technology, ingredients, products, data, research and development and trends related to creating clean label ingredient statements, including natural, organic, non-GMO, no artificial colors, no artificial preservatives, allergen-free, easy to understand and simple.
Trends, ingredients, products, packaging, equipment and formulation strategies for frozen snacks and appetizers like fillo cups, taquitos, quiche bites, soft pretzels, breaded/battered foods and other products.
Trends, ingredients, products, packaging, equipment and formulation strategies for snack mixes like mixed nuts and trail mixes that can include dried fruits, candy, chocolate and other ingredients.
Trends, ingredients, products, packaging, equipment and formulation strategies for ready-to-eat (RTE) popcorn, microwave popcorn and other popcorn products.
Trends, ingredients, products, packaging, equipment and formulation strategies for baked, fried, extruded, co-extruded and/or expanded snacks, including puffs, rings, pillows, balls and other shapes.
Trends, ingredients, products, packaging, equipment and formulation strategies for packaged, fresh, frozen and in-store bakery (ISB) cookies, including sandwich, bar and drop cookies.
Trends, ingredients, products, packaging, equipment and formulation strategies for refrigerated take-and-bake, deli & frozen pizza & flatbreads, as well as packaged fresh, refrigerated and frozen pizza & flatbread crusts & dough.
PACK EXPO Las Vegas’ theme is “Expect Innovation,” and the agenda is tailored to providing meat and poultry processors impactful solutions and innovations to improve their businesses. Produced by PMMI The Association for Packaging and Processing Technologies, PACK EXPO Las Vegas will have new and expanded show features addressing emerging industry trends.
Practical examples of supply-chain success stories related to improving snack and bakery businesses, including those related to ingredients, equipment, packaging, processes, technology and logistics.
New packaging materials including pouches, flexible, laminated, glass, rigid, canisters, bags and more, including sustainable, resealable, convenience and closures.