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2016 Summer Fancy Food Show Review

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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The Bean-to-bar phenomenon: “Micro-batching” grows up

The bean-to-bar movement has awakened America to a new chocolate renaissance, not unlike what happened in the mid-twentieth century to the California wine industry. What’s driving this trend? And which manufacturers offer equipment scaled specifically for this craft niche? This article, originally printed in the Candy Industry Magazine August 2015 issue provides helpful equipment specifications and costs.

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2016 US Chocolate Market Factsheet

This 3-page executive summary includes key industry indicators for the U.S. overall chocolate industry, as well as the premium and ethical chocolate segments. Discusses market size, growth forecast & sales drivers, and product trends. Designed for chocolatiers desiring the latest information for their business or marketing plans.

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2016 Winter Fancy Food Show Review

The release of a new Star Wars movie seems to be affecting craft chocolate makers. Dark bars with a “force” factor above 80% cacao abounded at the Winter Fancy Foods Show, which wrapped up last week at the Moscone Center in San Francisco. Intense chocolate, as well as reimagined marshmallow and marizan bonbons and innovative plantain-based snacks were some of the candy and snack trends spotted at this 41st annual winter show.

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2016 Confectionery Flavor Trends Report

Hotter, bolder, bitterer are some trending flavor characteristics of new confectionery and snack products. Compared with last year’s flavors – maple syrup, nuts and honey – these flavors seem dialed-up, in your face, not unlike our raucous political climate. These are some emerging trends spotted in Vreeland’s 2016 flavor review.

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