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 ….
Read moreDark 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 ….
Read moreNatural 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 …
Read moreBean 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 …
Read moreArtisan 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 ….
Read morePremium peanut butter cups, breakfast-themed chocolates, great packaging graphics, hi-octane chocolates and smoky flavors were some of the trends spotted at the Winter Fancy Food Show 2015. This reprint from Candy Industry Magazine, January 2015, is available for a free download, Fancy Food Show Winter 2015 reduced size
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