Posts Tagged ‘premium chocolate trends’

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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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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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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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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