Archive for the ‘Confectionery’ Category

ISM 2018: Sweets and snacks trends

February 3rd, 2018
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Suppliers from all over the world are exhibiting at ISM, the world’s largest trade fair for sweets and snacks, again this year. Almost 1,660 exhibitors from 73 countries are bringing along numerous new products and ideas and they intend to impress the experts at ISM with them.

As always, there will be delicious chocolate and beautiful filled chocolates at ISM. For example a Spanish company has created semi-spheres made of chocolate, the surface of which break open to reveal small sweets in the shape of shattered Mediterranean tiles. Chocolate containing algae is a further novelty. Another manufacturer uses rice milk for its bars of chocolate and chocolate sticks. Deep red and yellow shades are created by adding raspberries or mangos to bars of chocolate which also taste fruity.

The trade visitors can also try out “making jelly babies themselves” or a “crafting set” for the cookie/marshmallow/chocolate sandwich at the trade fair. Baking mixtures with all the trappings provide tins, fondant and the decorations in one. Because the “do-it-yourself” trend has long since taken the baking world by storm. This is why the selection of decorations made from fondant, marzipan and sugar products is large, colourful and diversified. These are also available in vegetarian versions. Those who enjoy mixing and building can form a sugar mixture into small towers and castles. Of course, the building can be eaten afterward, because then it turns into chewing-gum.

The next Halloween season is round the corner when it will be time for a skull filled with sweets. Or liquorice in the shape of Dracula grimaces, optionally sweet or sour.

One can eat money when it is made out of edible paper. And there are also fruit gum bottles of Cola without sugar.

Sugar-reduced is an important keyword in the world of sweets and snacks. For example, alongside different sugar-reduced chocolate, bakery, sweet and chewing-gum products there are also roasted almonds without sugar that are sweetened with a sugar substitute instead.

Protein – a general trend in the food industry – is frequently found in biscuits, chocolate or snack products. In this way, bars are often made out of ingredients with a high protein content, frequently combined with fruit or vegetables. Here chickpeas are also implemented as a savoury snack and freeze-dried fruits are also offered for snacking together with again and again nuts and seeds.

There are versions for all consumer wishes and needs: Vegetarian, vegan, gluten-free, lactose-free, fat-free.

Exotic spices and ingredients are often used. For example in a sandwich spread with Matcha tea. Coconut is a frequently used taste enhancer, i.e. in small cakes, delicious “cherry pie”-flavoured biscuits refined with coconut, in popcorn, chocolate and filled chocolate creations and in a coconut dip for wheat or rice waffles.

Combinations like pineapple and curry (in crisps), vinegar and carrot (also in crisps), lemon and chilli (tomato crisps), crisps that taste like fried eggs or raspberry with pepper are further highlights. Especially long Masala-flavoured crisps (22cm) remind one of Indian spices. The bread crisps with a taste of mild curry also join the ranks here. People, who like cheese, can look forward to biscuits containing Gouda and cumin. In organic quality incidentally.

The visitor will frequently come across the theme organic at ISM, not only among the ingredients, but also in terms of the packing. One manufacturer of crisps has had an organic bag made for its products and is presenting it at the fair.

Sustainability is an ongoing trend for cocoa, but also for other ingredients.

ISM is exclusively open to trade visitors.

Parallel to ISM: ProSweets Cologne – the international supplier fair for the sweets and snacks industry. Over 300 companies from the sections manufacturing, packing and ingredients are once again expected in Cologne from 28 to 31 January 2018.

Source: ISM


Confectionery, Events ,

ISM 2018: Dylan Lauren presented with the ISM Award 2018

February 3rd, 2018
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“I have loved candy since I was a kid”: Dylan Lauren, the founder and owner of Dylan’s Candy Bar, discovered her passion for sweets at a young age. “She always had sweets in all of her pockets as a kid,” reported Richard Ross, President of Galerie Candy. As her long-standing companion and business partner, Ross held the laudation for the award winner, Dylan Lauren, who was presented with the ISM Award 2018 on Sunday evening in the scope of an exclusive dinner. The prize has been presented by ISM, the world’s largest and most important trade fair for sweets and snacks for exceptional services to the sweets and snacks industry since 2014.

Dylan Lauren paved the way for one of the largest sweet and lifestyle brands worldwide with the shop and sales concept she introduced in 2001: Dylan’s Candy Bar. In the meantime the company has 26 subsidiaries among others in New York, Chicago and Los Angeles. “The stores are full of life and a wonderful experience,” commented Ross. In addition to 7,000 different types of sweets, Dylan Lauren, who brings together candy, fashion and art, also sells accessories, clothes and jewellery. He added, “The Queen of Candy is a successful entrepreneur, a real leader and true inspiration for the whole candy business.”

In her address, Dylan Lauren not only thanked everyone for the award that she said she was delighted to win, but also her colleagues and employees for their commitment. She also paid tribute to the contribution of her business partners in the success of her company. „You make my job easy“. In the 16th year after founding her company – “sweet sixteen” as Lauren put it – she still radiates enthusiasm and joy. „Candy is a magic dream and pure imagination“. She went on to say that the ISM Award is a gold medal in the sweets business and she is pleased to belong to the illustrious circle of winners.

The ISM Award was handed over by Bastian Fassin, Chairman of the International Sweets and Biscuits Fair Task Force (AISM) and Gerald Böse, President and Chief Executive Officer of Koelnmesse GmbH. The jury of the ISM Award comprises of international representatives from the industry, trade and field of science. ISM organisers are Koelnmesse and its industry sponsor, the International Sweets and Biscuits Fair (AISM) Task Force.

Prize winners to-date:

2014 Herman Goelitz Rowland Sr., Chairman of the Board, Jelly Belly Candy Company, USA

2015 Felix Richterich, proprietor and CEO of Ricola AG, Switzerland

2016 James N. Walker, Walkers Shortbread, England

2017 Gota Morinaga, Representative Director, Representative Chairman,
Morinaga Co. Ltd., Japan,

ISM, the world’s largest and most important trade fair for sweets and snacks, will be presenting around 1,660 exhibitors from 73 countries this year. The trade fair is exclusively open to trade visitors.

Parallel to ISM: ProSweets Cologne – the international supplier fair for the sweets and snacks industry. Over 300 companies from the sections manufacturing, packing and ingredients are once again expected in Cologne from 28 to 31 January 2018.

Source: ISM


Confectionery, Events ,

The Top 100 Candy Companies in the World in 2018

January 27th, 2018
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At the last minute, there’s been a shakeup for the top spots in the Global Top 100 as the No. 3 candy company just got a little bigger and inched its way to No. 2. Italian-based Ferrero Group has increased its sales portfolio with its acquisition of Chicago-based Ferrara Candy in December.

United States-owned Mondelez International comes in at a close third — for now. Next year, expect to see Ferrero with an even greater lead as Ferrara’s annual sales are around $1 billion. Under the agreement, Ferrara will operate as a separate unit maintaining headquarters in the Chicago suburb of Oakbrook Terrace, while Ferrero will stay in Luxembourg.

Ferrero had purchased Fannie May and Harry London earlier this year from, establishing a partnership to sell those products through their tried and true website.

In an effort to further the company’s growth, company leader Giovanni Ferrero appointed insider Lapo Civiletti to assume his role as chief executive officer last September to manage short- and mid-term activities while he concentrates on the strategic moves of the group. The grandson of founder Pietro Ferrero will take on the title of executive chairman.

There were other shakeups at the top as well. Irene Rosenfeld stepped down as ceo of Mondelez International but will continue to serve as chairwoman until March. Dirk Van de Put, who was president and ceo of Canada’s frozen French fry leader, McCain Foods, took over as ceo in November.

Steve Cahillane became The Kellogg Company’s new ceo in October after John Bryant retired. Bryant will continue as executive chairman until March 15, 2018, when Cahillane will take over that position as well. Cahillane had previously served as ceo of The Nature’s Bounty Co., a health and wellness business, and had senior leadership roles with Coca-Cola and brewing company AB InBev.

Kellogg, which produces Nutri-Grain and Special K bars, and has been estimated at having around 22 percent of the snack bar business, is adding RXBAR to its portfolio. The Battle Creek, Mich., cereal giant was expected to acquire Chicago Bar Company LLC, maker of RXBAR, by the end of 2017 for $600 million. RXBAR’s net sales for 2017 are estimated to be $120 million.

In other transformations, Dominique Luna has become the new ceo for Natra SA, of Madrid, and Carlyn Solomon replaces Michael Westhusing as ceo at California’s Santa Cruz Nutritionals.

Swedish candy maker Cloetta had a big year, installing Henri de Sauvage-Nolting as president and ceo and acquiring Candyking, a leading supplier of pick and mix candy in the Nordic countries and United Kingdom. It also divested Cloetta Italy to Katjes International for about SEK 450 million ($56.1 million).

Hearthside Food Solutions, of Downers Grove, Ill., has acquired the snack bar division of Standard Functional Foods to boost the company’s nutritional and functional snack bar category. This brings Hearthside’s total facilities to 24, 12 of which are confectionery. Nashville’s Standard Functional Foods will continue to keep its century-old Goo Goo Clusters. No other information about the buyout was announced at time of print.

Strauss Group sold its Max Brenner business to the Israeli chain’s franchisees Yaniv Shtanger and Dudu Vaknin and the lease of its factory for about $5 million last May. The factory, located in Beit Shemesh will remain the property of Strauss and leased for five years with the option of extension. Max Brenner has 60 chocolate bar locations across six countries. The buyers were former employees of Strauss.

Mars Inc. will take a minority stake in New York’s KIND Healthy Snacks to help grow the company globally. According to the New York Times, the estimated value of KIND, which will still run independently, was pegged at $4 billion. Euromonitor projected the snack bar giant’s sales at $719 million annually.

And, this might be the last year Gertrude Hawk is in the Global Top 100 as it has just sold its ingredients division of the business to Barry Callebaut, which makes up for about half of the Pennsylvania company’s business.

Chairman David Hawk feels this is good for his employees, many of which will stay on with Barry Callebaut in the existing building while Gertrude Hawk moves its branded business across the street to a 175,000-sq.-ft. facility it owns. The move also will allow Barry Callebaut to grow the ingredients division, mainly ice cream and baking inclusions, to an even greater business. Hawk feels his company has grown that part of the business as far as it could.

German chocolate-covered biscuit maker Bahlsen Group acquired a majority stake in Rawbite, a Danish producer of organic fruit and nut bars, at the end of 2016. Rawbite will continue as a stand-alone business and its headquarters will remain in Copenhagen, Denmark.

And finally, there’s still the possibility of another last-minute announcement by Nestle and its decision to possibly sell off its U.S. confectionery division. There were no updates when this went to print.

Editor’s Note: As always, the Global Top 100 remains a “work in progress,” given that many companies refuse to share their financials or break them out to include only confectionery sales. If there are any oversights or incorrect estimates, please feel free to contact Candy Industry’s Editor-in-Chief Bernard Pacyniak at

View the top 100 list here

Source: Candy Industry


Confectionery ,

Nestle to sell US confectionery business to Ferrero for $2.8bn

January 27th, 2018
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Nestlé has agreed to sell its US confectionery business, made up of more than 20 brands, to Italian confectionery giant Ferrero for $2.8bn.

The confectionery business of Nestle in the US makes up about 3% of US Nestle Group sales.

In 2016, the US confectionery business earned around $900m for the group.

Some of the well-known chocolate brands of Nestle in the US include Butterfinger, Crunch, BabyRuth, 100Grand, Raisinets, SnoCaps and Chunky to go along with sugar brands like SweeTarts, LaffyTaffy, Nerds, Gobstopper and BottleCaps.

Nestlé CEO Mark Schneider said: “With Ferrero we have found an exceptional home for our U.S. confectionery business where it will thrive.

“At the same time, this move allows Nestlé to invest and innovate across a range of categories where we see strong future growth and hold leadership positions, such as pet care, bottled water, coffee, frozen meals and infant nutrition.”

The transaction will not include Nestlé’s Toll House baking products, which the company will continue to develop. Nestle said that it will stay committed to expanding its confectionery activities outside the US, especially with its global chocolate bar brand KitKat.

For Ferrero, the acquisition is expected to help it become the third largest confectionary company in the US market. Ferrero’s brands in the US include Tic Tac, Ferrero Roche, Nutella, the Fannie May and Ferrara Candy.

As part of the deal, Ferrero will also acquire Nestlé’s US manufacturing facilities in Bloomington, Franklin Park and Itasca, all located in Illinois. It will also retain employees working for Nestle’s confectionary business.

Ferrero Group executive chairman Giovanni Ferrero said: “In combination with Ferrero’s existing U.S. presence, including the recently acquired Fannie May Confections Brands and the Ferrara Candy Company, we will have substantially greater scale, a broader offering of high-quality products to customers across the chocolate snack, sugar confectionary and seasonal categories, and exciting new growth opportunities in the world’s largest confectionary market.”

The transaction is anticipated to be completed around the end of the first quarter, subject to customary approvals and closing conditions.



Companies, Confectionery ,

Ferrero close to buying Nestlé’s US confectionery unit

January 13th, 2018
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Ferrero is reportedly close to buying Nestlé’s US confectionery business in a deal which is expected to reach $2.8 billion.

The Italian company, which produces Nutella, Tic Tacs and Ferrero Rocher, is keen to expand its business in the US following last year’s purchases of Ferrara Candy – the third-largest manufacturer of non-chocolate confectionery in the US – and boxed chocolate company Fannie May.

It has come out on top in an action process to acquire the Nestlé unit, ahead of Hershey, and an agreement could be signed as early as Sunday, according to Bloomberg.

If a deal does go ahead, it would make Ferrero the third-largest confectioner in the US, after Mars and Hershey. Other brands within the Nestlé US confectionery portfolio include SweeTarts, Nerds, 100Grand, SkinnyCow, Raisinets, Chunky, OhHenry! and Baby Ruth.

Last month, Hershey bought Tyrrells and Skinny Pop owner Amplify Snack Brands in a deal worth around $1.6 billion as it expands away from high-sugar foods.

Nestlé announced last June that it was considering putting its confectionery business up for sale. The unit generated $924 million in sales last year.

The world’s biggest food company has been under pressure to sell underperforming areas of its business after hedge fund Third Point invested $3.5 billion in the company in June.

When completed, the deal will be the first major Nestlé divestment since Mark Schneider took over as CEO. He said the company aims to focus high-growth categories like coffee, infant nutrition, pet care and bottled water. Between them, they account for more than half of group sales and are growing almost 2% faster than Nestlé’s other categories.

Towards the end of last year it bought vitamin producer Atrium Innovations for $2.3 billion and US coffee brand Chameleon Cold-Brew.

Source: Foodbev


Companies, Confectionery ,

Barry Callebaut answers reduced-sugar trend

December 16th, 2017
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Barry Callebaut has developed five types of chocolate and several sugar-substituting technologies aimed at reducing sugar while retaining taste in confectionery products.
With about half of the world’s consumers are trying to limit their sugar intake, healthy alternatives for snacks and meals are a worldwide growing trend, Barry Callebaut said in a news release. The company is addressing this trend by continually investing in R&D. To this end, it has developed five sugar solutions for chocolate and also has several sugar substituting technologies ready for customer-specific developments.

Declining sugar intake trend
People feel more in control of their health and want food that supports a healthy lifestyle while still fulfilling the need for indulgence and pleasure, the company said, citing market research that suggests 49 per cent of the world’s consumers try to limit their sugar intake, 23 per cent try to eat a moderate amount of sugar and 14 per cent avoid it entirely.

“Since 2007, we have been working on chocolate reformulation,” said Leen Allegaert, head of Barry Callebaut’s Wholesome Choice innovation program. “We developed a toolbox of sugar substituting technologies that is ready for customer-specific developments as well as a complete range of chocolate and filling recipes that are either reduced in sugar or free of added sugar.”

At FiE in Frankfurt, Germany, this week, Barry Callebaut provided an in-depth look at its five sugar solutions:

Sugar reduction
Barry Callebaut’s first solution is to reduce sugars by at least 30 per cent. In general, a product should contain at least 30 per cent less sugar than a similar product in the market to be labelled sugar-reduced. The company’s sugar-reduced dark and milk chocolate contains a dietary fibre blend that replaces part of the sugar content. The chocolate keeps it sweet-tasting flavour even when a significant amount of sugar is taken out. This sugar-reduced chocolate has a balanced taste profile, a good workability, and is also digestive tolerant.

Free of added sugar
Barry Callebaut also offers a series of recipes that do not contain any added sugar. This range is available in a variety of dark, milk and white chocolates with maltitol as a one-on-one sugar replacer. Maltitol is a polyol: a sugar alcohol that is used as a bulk sweetener that contains fewer calories but preserves 90 per cent of a product’s sweetness.

Without added sugar and with no potential laxative effect
The company also offers chocolates without added sugar and without the requirement to declare the laxative effect, which can be caused by a polyol such as maltitol. The declaration of the laxative effect is not required for recipes using maximum 10 per cent polyols combined with dietary fibre.

The range consists of dark, milk and white chocolates with sweeteners, stevia for a great-tasting profile, and an added unique fibre blend. The range was patented in 2009. The blend contains inulin, a fibre of natural occurrence that is most present in the chicory root and that brings intestinal health benefits. Stevia, in turn, is a highly intensive sweetener: sweeter than sucrose and a natural replacement containing zero calories. This means only a small quantity of it is needed.

Sugar free
Barry Callebaut also has a series of recipes that contain zero sugar. These sugar-free chocolates contain maltitol and stevia as sweeteners. The result is a zero sugar chocolate, with maltitol and stevia that retain chocolate taste and texture.

Gradual reduction
A last option is to gradually reduce sugar in your chocolate year on year by 10 to 20 per cent, without adding polyols. Barry Callebaut offers support with product reformulation and regulatory advice.

Source:  Bakers Journal

Confectionery ,

Fillings for Baked Goods Are Getting Creative

November 11th, 2017
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In the age of the health-conscious consumer who also seeks the complete experience of innovative flavors, ingredients for filling and topping baked goods are getting creative. We have investigated the science, trends and processes related to the development and use of fillings in baking, with help from experts at Zeelandia, a company with a large portfolio of fillings for viennoisserie, patisserie, savory pastry, filled biscuits and filled chocolate/confectionery. 

When it comes to fillings, demands on each market depend on tradition and on cultural preferences, the expert explains. Mathijs Nouwen and Anna Treyster answered our questions on behalf of Zeelandia.

“For example, a filling of poppy-seed or plum, both very popular in Eastern Europe, will be much more difficult to sell in South-European countries. At the same time, we see that new technologies and trends in fillings, partly caused by new consumer demand, result in some slight changes,” observe Zeelandia’s experts.

The application of different kinds of fillings is also influenced by the shelf-life of the final application. In case of artisanal processing and a short shelf-life (one or two days), custard or fruit fillings can be applied. In case of industrial production, products normally have a longer shelf-life (from several weeks to several months). Therefore, other types of fillings have to be used, like fat-based or water-based fillings. Among the benefits of water-based compared to fat-based fillings, are: keeping the baked products (cake, muffin, etc.) moist, because water migration from the baked product is prevented, and also, a wide range of flavor and texture possibilities, as well as high bake-stability and thaw-stability.

Consumer trends

Fillings must fit with the general product concept and positioning, according to the specialists. Therefore, new developments are in line with consumer requests, according to trends and product recipes (applications). According to Innova Market Insights, the latest consumer trends, pertaining to fillings, are:

– “Clean Supreme”: consumer requires clean and clear label. Therefore, the fillings must have less or even no preservatives, no GMOs, less or no E-numbers, and natural flavorings and colorants.

– “Disruptive Green”: fruits and vegetables are in scope. This can include a wide range of fruit and vegetable fillings that are suitable for a number of baking applications.

– “Sweeter Balance”: less sugar (or no added sugar) is a worldwide trend. There are some recent developments in the water-based fillings, where sugar has been replaced by substitutes.

– “Kitchen Symphony”: a trend involving authentic flavors from “other cultures”. A wide range of water-based fillings is available from Europe to the Middle East and to Asia. Examples: Pumpkin Pie filling (originates in the US), or Salted Caramel (originates in the UK).

– “Plain Sophistication”: Consumers are willing to pay just that little bit more for an indulgent product, offering them momentary escapism and premium quality. There are available assortments as tropical fruit fillings, savory fillings, Mojito or Spicy Chocolate water-based fillings.

Applications and Flavors

Aside from trends, the application itself is of high importance for the development of fillings for baked goods because a filling will need to have different organoleptic and technical characteristics, depending on the product recipe, dough, shelf-life, packaging and a few other parameters, the experts explain.

Zeeland underlines that the best-selling flavors have remained the same over time. The top-five flavors are still the classics: chocolate, vanilla, nut/almond, berry/strawberry, and cocoa (source: Innova Market Insights).

Still, Zeelandia recognizes that general consumer trends also affect flavor. The latest ones include:

  • Ethnic flavors: e.g. masala (India)
  • More sophisticated flavors: exotic fruit flavors, spices, including:
  • Chili and pepper flavors
  • Coconut
  • Cinnamon
  • Flavors based on alcohol-containing drinks

– Irish coffee
– Lemon liqueur
– Cointreau cream

  • Green flavors:

– Vegetables combined with fruit for a sweeter taste
– Vegetables combined with cheese, for a savory application
– Origins are also becoming increasingly important in flavors claims
– Origin-specified nuts
– Origin-specified cocoa
– Pink Himalayan salt

Fillings and Textures

In addition to flavor, texture is also very important in product experience and positioning. Texture has been getting more attention in promotional claims on packaging over the past years. The latest examples in texture claims are: soft / creamy / smooth combined with crunchy / crispy and even chewy.

On the other hand, the experts say that the same basic rule applies for both artisan and industrial production: great taste and texture are key. Additionally, versatility and cost-in-use are valuable characteristics. In many cases, authentic taste and texture profiles are preferred: vanilla, chocolate, nuts /seeds, caramel, mince meats, and fruit. Creaminess, smoothness and integrity of (fruit) pieces are generally of importance.

Nonetheless, there are differences between the two types of uses:

  • For artisanal use: Instant fillings (e.g. custard powders) or ready-to-use fillings are often preferred. Important parameters: ease-of-handling (e.g. pipeability), bake-stability, freeze/thaw-stability, easy-to-slice.
  • For industrial use: Ready-to-use fillings in industrial XL packaging. Important parameters: long shelf-life, bake-stability, controlled water activity, freeze/thaw-stability.

The depositing and dosing requirements may differ, as well:manual depositing, e.g. pipeable with piping bag (artisanal) is preferred, while pumpable / injectable when using industrial equipment (industry) is usual.

Generally speaking, there are different texture possibilities; the most important aspect is to have a good overview of the right texture (“long” or “short” texture) and consistency of the filling / topping. Depending on the structure and whether a water-based or fat-based filling is chosen, the baker/confectioner must have a heating system or a dosing system. Different systems can be used: multi-depositors (fillers), sucking dosage systems, wheel dosage systems and mini-folds systems.

Fat-based or Water-based

Talking about how different textures of fillings impact product formulations and the baking/handling processes, Zeelandia illustrates with differences between fat-based and water-based fillings.

Fat-based fillings are, in general, less bake-stable and have a very smooth texture (“melts-in-the mouth”). Sugar in (non-emulsified) fat-based fillings may attract water from the product (e.g. muffin), which can cause moisture migration and subsequently, dryness of the baked product.

Water-based fillings are, in general, bake-stable, and have a different texture compared to fat-based (not as smooth). However, many varieties in texture can still be obtained; short, long or creamy, etc. Moisture migration can be prevented by choosing the right formulation and combination, aimed at a balance in water activity between the filling and the baked product.

Fillings with (fruit) pieces, nuts, seeds, vegetables, etc. require processes and equipment that can handle the consistency, maintain integrity of pieces, etc.

It is also possible to use fillings once the baking process is finished. This type of filling is, in general, very tasteful, and also adds to a positive, appealing impression of the product.

The Search for Natural

There are several conditions that make the use of natural colors challenging or the use of coloring ingredients that meet consumer approval; these include low pH value, a long shelf-life and exposure to light, in the case of end products that are packaged in transparent packaging. Using coloring ingredients/extracts and/or natural colors and flavors is, or is quickly becoming, the standard – at least in the EU region, according to the experts.

Fillings can have specific properties, e.g. tailored to one product or to a specific production line, and you can also use versatile ‘all-around’ fillings, either ready-to-use or instant. In some cases, additional ingredients can also be included by the baker/producer, increasing the possibilities even more.

The experts also see a strong growth in demand for savory fillings and savory toppings across many countries. This meets the needs of bakers who want to offer a broad product range that includes not only sweet, but also savory baked products. These savory fillings are often based on tomato sauce, vegetables, herbs and spices, etc.

Source: World Bakers


Bakery, Confectionery

Calls for UK sweet academy to salvage confectionery skills

September 11th, 2017
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Britain is in danger of losing the confectionery skills that have satisfied the nation’s sweet tooth for generations, according to one confectionery consultant.

Andy Baxendale, who has 23 years of experience in the confectionery industry, is calling on the UK government to set up a national academy of sweets to protect the industry and teach a new generation the art.

The former product development manager for Chewits, who now works as a consultant for firms across the UK, fears that without support those skills will disappear forever.

Baxendale, who is one of the TV team of onscreen confectioners featured on BBC series The Sweet Makers, says the show has highlighted the UK’s proud tradition of sweet making but reveals that the people with the skills to create the nation’s favourites are disappearing.

And without help, he fears more of the country’s favourite sweets will come from Germany, the global power in the industry. He notes, “As the bigger companies have grown and consolidated a lot of sugar boilers have disappeared. It is a skill we are losing and it is a real shame. Automation hasn’t helped either and we now have a real shortage of confectioners in the UK.

“Germany has a national confectionery school with a training course that leads to an actual qualification. It prides itself on being the world’s most prestigious training establishment for the confectionery industry. I’d like to see something similar set up here, the creation of a National Academy of Sweets.”

Germany is the world’s number one exporter of sweets and half the confectionery produced there is sold abroad, while the UK comes in at number 11 in the global export table just ahead of Colombia.

Baxendale says that despite those fears over lost skills, Britain’s love affair with its traditional treats such as humbugs, pear drops, aniseed balls and sherbet lemons is as strong as ever. As a result, there has been a revival of old-fashioned sweet shops with their rows of jars and purchases weighed out and handed over the counter to customers in paper bags.

He adds, “People love the fact they can pick what they like, the smell when you walk into these shops is also fantastic and reminds them of their childhood. It’s a fantastic experience.”




Growth Prospects of Global Confectionery Market During 2015 to 2021

September 11th, 2017
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The confectionery market is one of the growing sectors globally . Usually, confections are low in nutrients and high in calorie. Sugar-free confections are gaining popularity in the recent years due to factors such as increasing obesity rate, increasing number of diabetic patients, increasing nutritional and health concerns, and changing lifestyle.

The confectionery market can be primarily divided into two broad categories: sugar confectionery and bakers’ confectionery . Sugar confectionery includes sweets, candies, chocolates, and chewing gum. Bakers’ confectionery includes pastries, cakes, doughnuts, and cookies.

The global confectionery market can be segmented into five categories: chocolate confectionery, sugar confectionery, gum, cereal bars, and others. Major raw materials used in chocolates are cocoa and sugar, and raw materials used in gum include latex. Confectionery products are consumed by people of all age groups.

In terms of geography, Europe dominates the global confectionery market, followed by North America and Asia Pacific . The U.S. represents the largest confectionery market globally , followed by China and the U.K. India is the key market in Asia Pacific and the fastest-growing confectionery market in the world.

Rising disposable income, growing retail market, increasing trend of gifting confectionery items, increasing population , increasing urbanization, hectic lifestyle, and more women in the workforce are some of the major driving factors of the confectionery market.

Increasing population along with increasing disposable income in developing countries such as India and China is expected to increase the growth rate of the confectionery market. Increasing disposable income allow the customer to spend more.

According to the National Bureau of Statistics China, annual per capita disposable income of urban households in China increased from USD 2,271.0 in 2008 to USD 3408.5 in 2012. The overall annual disposable income in India median household income increased from USD 1,366.2 billion in 2010 to USD 1,587.6 billion in 2013.

Consumers with hectic schedule tend be more inclined toward confections, as these items are tasty and consume less time. Additionally, increasing number of working women is driving the global confectionery market as it is resulting in higher disposable income for the family .

According to the U.S. Department of Labor in 2013, there were 127.1 million working women in the U.S. which is expected to grow at 5.4% by 2022. The urban population is more inclined toward consumption of confectionery compared to its rural counterparts.

According to the United Nations Department of Economic and Social Affairs (UN DESA), in 2013 the largest urban population growth took place in the Asian countries such as India and China. By 2050, India is expected to have 404 million urban dwellers while China is likely to stand at 292 million. Some of the major restraints for the global confectionery market are rising health issues, increasing government regulations , and increasing raw material cost.

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Some of the major companies operating in the global confectionery market are The Hershey Company, the Ferrero Group, Mars, Incorporated., MondelÄ“z International, Nestlé S.A., Parle Products Pvt. Ltd., Kraft Foods, Cadbury, HARIBO Dunhills (Pontefract) PLC, United Confectionery Manufacturers, Perfetti Van Melle, Kegg’s Candies, Petra Foods, Yildiz Holding, Crown Confectionery, and Brookside Foods.



Confectionery ,

Asia Pacific Confectionery Market Expects High Growth By Dark Chocolates That Controls Cardiac Diseases

August 26th, 2017
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According to the latest market report “Asia Pacific Confectionery Market: By Category (Sugar, Gum and Chocolates); By Distribution Channel (Supermarkets/Hypermarkets, Convenience stores, Specialty food stores, Online Retail) – Forecast (2017 – 2022)”, published by IndustryARC, estimates that Asia Pacific will register the fastest growth during the forecast period.

The Asia Pacific Confectionery Market involves in producing a range of food products  that are rich in sugar content such as chocolates, candies, gums, lollies and so on. Mostly confectionery market items consists of food products like butter, cocoa, honey, milk, flour, mint, fruits, honey, nuts, sugar syrup and more.

Generally, confectionery is divided into two broad categories, bakers confections and sugar confections. Types of confections based on category are sugar, gums and chocolates. Dark chocolates are well known for controlling cardiac diseases due to its richness in antioxidants and high coca content which boosts the market for chocolates confectionery. Rapid changes in urbanization and dietary habits especially in Asia Pacific are expected to drive high growth for Asia Pacific Confectionery Market.

Scope & Regional Forecast of the Asia Pacific Confectionery Market

Consumer’s tastes and their inclination towards confectionery sweets and chocolates is the major key factor that drives good growth for the confectionery market. Rising consumer demands, socio economic changes and cultural influences about sweets are making the Asia Pacific Confectionery Market to experience the significant growth. Increasing population, rising disposal income and innovative products with superior qualities like low sugar, fat and cholesterol are also aided to bring growth for the market.

However, rising health awareness and consciousness regarding the high calorie food consumption is expected to retard the market growth. Increasing raw material prices along with the varying consumer spending habits is anticipated to hinder Asia Pacific Confectionery Market growth over the next few years.

Asia Pacific is leading the market due to the rising demand for confectionery items. Asia Pacific Confectionery Market is registering high growth in all most all the regions and especially in countries like India, China, Japan, Australia, Indonesia, Malaysia, New Zealand and Rest of APAC.

Segmentations & Key Players Involved in the Asia Pacific Confectionery Market

The Asia Pacific Confectionery Market can be broken down into various segmentations on the basis of –

  • Category: Sugar Confectionery, Gum Confectionery and Chocolate Confectionery.
  • Distribution Channel: Supermarkets/Hypermarkets, Convenience Stores, Specialty Food Stores, Online Retail and Others.
  • Country: India, China, Japan, Australia, Indonesia, Malaysia, New Zealand and Rest of APAC.

Some of the key players involved in the Asia Pacific Confectionery Market are as follows:

  • Kraft Foods Inc.
  • Mondelez International
  • Lotte Group
  • Perfetti Van Melle
  • Meiji Co. Ltd

Why buy this report?

* The overall market has been consolidated from the perspective of different geographic locations and key economies for this market.

* Identifies growth sectors and factors driving or constraining the market.

* The market is analyzed based on the key attributes such as the power in the hands of producers and consumers, analysis on the degree of competition, and threats from substitutes and new entrants.

* The study includes the demand of this particular market on a global and regional scale for a five year period of 2017 – 2022, to assess how the market will develop.

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Company Name: IndustryARC
Contact Person: Mr. Sanjay Matthews
Phone: 1-614-588-8538 (Ext: 101)
Country: United States


Confectionery ,