Archive for the ‘Confectionery News & Reviews’ Category

2017 NYC Big Chocolate Show: lives up to its name

Access to stellar chocolate makers, chefs, authors, and equipment suppliers makes this show a must see for serious chocolate lovers. Read more …

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2017 winter Fancy Food Show new sweet & snack products review

From chocolate-filled seaweed wafers to upcycled grain snacks, this year’s offerings break down previous notions of what a sweet treat should or can be.  It’s “no holds barred” new product development that brings creatively crafted and often nutritious new sweet and snack products to market. Read more ….

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2017 Good Food Awards recognize American craft chocolate makers, confectioners

Dark milk chocolate (up to 68 percent cocoa content bars), bold sweeteners (sorghum, maple and honey caramels), uncommon spices (fennel — both pollen and seed — and black sesame), and Walla Walla sweet onion are among the standout winning chocolates and confections honored Jan. 21 at the Good Food Awards. 2017. Read more ….

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Natural Products Expo East 2016 – roasted seaweed, cassava chips and grab-and-go marijuana munchies

These are a few examples of healthy snacks and confections that are “huuuge,” to borrow today’s political argot. Find out why these products are disrupting the candy and snacks categories in trend spotter Curtis Vreeland’s review of Natural Products Expo East. Read more …

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Bean to bar makers highlight parallels with specialty coffee sector, but will this trajectory continue?

That the bean to bar market is growing quickly is hardly in question. Ask rather, how quickly is it growing and where might it be in five years? Read more …

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Cocoa flavored dessert hummus, creative caramels, hippy truffles – confectionery and snack trend spotting at the 2016 Summer Fancy Food Show

Cocoa flavored dessert hummus, creative caramels and hippy truffles were some of the new trends in confectionery and snack products spotted at the 2016 Summer Fancy Food Show. Find out why these innovative products are behind the candy and snack category’s 21% increase in retail sales between 2013 and 2015.  

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Artisan term is popular with chocolate makers, but is it overused and lost its art?

In a recent penned article for the Fine Chocolate Industry Association, Curtis Vreeland and Dr. Kristy Leissle, Univ. of Washington, interviewed several prominent chocolate makers who have moved away from the term. 

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Secrets of success: How can a bean-to-bar chocolate maker stand out from the crowd?

For a company to succeed in the US bean-to-bar chocolate market, packaging that tells a story and engages the customer is a necessity, writes Curtis Vreeland, an industry consultant. Industry experts also name proper cost management and innovation as areas of opportunity.

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Natural Products Expo East 2015 – 5 game-changing products disrupting candy and snacks

Artisan jerky, savory snack bars, nut butters and more. Find out why these products are disrupting the candy and snacks categories in trend spotter Curtis Vreeland’s review of Natural Products Expo East. Read more ….

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A dynamic bean-to-bar market creates the “New American Chocolate” – but is it a game for small players only?

Confectionery consultant Curtis Vreeland assesses the growing US bean-to-bar chocolate market and asks several artisan chocolate makers how and if they can co-exist with multinationals. Also, what essential advice on processing or general business would they give to a startup bean-to-bar chocolate maker? Read more …

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