Specialty Food Magazine

JAN-FEB 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 53 of 159

CANDY COUNTER D.C. "It has been a constant comfort tool since the economy became shaky several years ago," she says. "People want to look back to their past—share a part of their childhood with their family. If life isn't as pleasant as you think it should be, you want to turn back the clock to the olden days, to the things that have brought you joy." While sophisticated interpretations of the classics are gaining traction, original versions of retro candies are still selling well. At San Francisco's The Candy Store, walls are lined with old-fashioned candy jars and treats, such as Mallo Cups, Clark bars and Bit-O-Honey. Campbell's top-selling gift collection is called Blast from the Past, fea- turing old-time favorites, such as Pixy Stix, Wax Bottles, Necco Wafers and Candy Watches. VRÀ™ *ROG $ZDUG 2XWVWDQGLQJ %DNHG *RRG %DNLQJ ,QJUHGLHQW RU &HUHDO Madagascar Bourbon Pure Vanilla Bean Paste Emerging flavors and ingredients. "More savory ingredients, more chiles, more herbs and different nuts are coming on strong," says Nielsen. For example, Los Angeles's Morning Glory is a small confection compa- ny modernizing old-fashioned peanut brittle with flavors such as chai tea and cashew, Indian curry and pistachio or New Mexico chile and pumpkin seed. "These herbs and flavors make the candy have a culinary feel," says Nielsen, "so it's not just for kids by any stretch." The trend is happening from coast to coast. Fig + Kindle, a young, small company in Boston, is creating its own new twists on brittle, studding it with pecans, canela and smoky chipotle peppers or walnuts, rose- mary and sea salt. Tropical fruits are getting more play as well. Amella Caramels makes a pop- ular passion fruit caramel and has gin- gerbread-mango and strawberry-chile in the pipeline. Berkshire Bark, a tiny candy manufacturer in the Berkshire mountains of Massachusetts, has found success with a Tropical Heat chocolate bar laced with mango, papaya, pineapple, coconut, ancho chile powder and cayenne pepper. All these flavor combinations are a sign that Americans continue to develop more adventurous palates, says Jenn Ellek. "We are especially welcoming flavors from the Far East, such as lemon grass and chai, as well as from Central and South America with the infusion of chiles and spices," she adds. Among other ingredient trends Ellek sees are healthful, all-natural sweeteners like honey and fair-trade products. Consumers are more socially conscious and willing to pay a little more, she points out. "That said," she continues, "they still want value in these Winter Fancy Food Show Booth 1163 52 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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