By Bernie Pacyniak Editor-in-ChiefCandy Industrygetting fresh: Tracking natural and organic salesFor the longest time, observers have viewed the confectionery industry as “recession-proof.” And while there’s probably a good deal of

By Deborah Cassell EditorConfection & Snack Retailinggetting fresh: A sugar-free future?Not a week goes by that I don’t see a segment on NBC’s “Today” show (watching Matt Lauer and friends

By Bernard PacyniakEditor-in-ChiefCandy Industry getting fresh: Fanatical about flavorWhen I was fielding Candy Industry’s August cover feature, which profiled Gary Guittard -- the 2008 Kettle Award winner and president of

South Africa’s leading branded food and healthcare company, Tiger Brands Limited, has announced plans to purchase 74.7% of shares of chocolate manufacturer Chococam, located in Cameroon, Nigeria, from Barry Callebaut.

Created in 1923, the first “filled” candy bar in the U.S. celebrates its 85th birthday this year. Originally made to mimic the taste of a malted milk shake, the milk

Deborah CassellEditorConfection & Snack Retailinggetting fresh: Going organic and greenWhen I (just recently) learned that Trader Joe’s might be coming to my town of Evanston, Ill. -- home of Northwestern

Snack bar makers are stepping up to the podium with a new nutritional ticket that's sure to win them votes from a variety of constituents.

Major holidays aren’t the only occasions for selling seasonal confections.

Today's sugar-free confections are easier to swallow than previous offerings, with their off-notes and false aftertastes. New-and-improved chocolate and hard candy made with sweeteners such as Splenda appeal to health-conscious consumers and diabetics alike.

Caffeinated gum, charitable partnerships, customizable confections, campaign-worthy candy and mega-mints were among the sights seen at the 2008 All Candy Expo. And the trends continue post-show ...