candy counter
Sweets for Special Diets
Some customers can eat only gluten-free or sugar-free sweets—others
simply prefer candy without artificial flavors or GMOs. Whatever the case,
confections are evolving to meet the needs of the modern diet.
BY EVA MESZAROS
C
hocolate and candy are everyday indulgences most people enjoy—that is, if their diets or dietary
preferences allow. To make premium confections accessible to diabetics, those with food allergies
and a broader population that's beginning to scrutinize ingredient labels, specialty food manufacturers are fiercely innovating to meet an ever-increasing list of demands.
Consumer interest in sugar-free and gluten-free confections has remained steady, says Denise Alvarez, marketing manager at
Retail Confectioners International. But as new products enter the market, experts are seeing certain trends on the rise, all with a
common theme: clean, traceable, transparent ingredients, without sacrificing flavor or quality. Read on to find out what demands
are on the rise, who's meeting those needs and what's still to come.
Chemical Reaction
Artificial flavors and colors are a hot topic among consumers and industry insiders alike. Synthetic coloring, in particular, garnered
plenty of attention at this year's Institute of Food Technologists Annual Meeting & Food Expo, as it has gradually been losing favor
among shoppers, who increasingly seek out naturally derived colors.
SEPTEMBER 2013
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