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 55 of 159

CANDY COUNTER Consumers re-evaluating the amount of sweets and sugar they eat is one hurdle facing the candy trade. uncertain economic times, so retailers need to offer products that fit this criteria." CHALLENGES FACING THE CANDY INDUSTRY Just as sweets are a go-to category for com- fort and indulgence, they are also a magnet for controversy. Here are some of the key industry issues and ways manufacturers and retailers are dealing. A national focus on health. "I think people are re-evaluating their relationship with sweets and sugar because of the obesity crisis," Nielsen says. "They're looking for an affordable indulgence in smaller quantities. The industry has to convince consumers they can indulge a little bit, make it worth the calories." Amella Caramels is one company addressing that issue, making cake-inspired confections like Carrot Cake and Black Forest Cake, but in caramel-size. "My wife and I are always dieting and you get the urge to eat cake sometimes," Kiamilev says. "Three Amella Caramels have 160 calories altogether whereas a piece of cake can be 900 calories. The cocoa butter we use is a good fat and allows the flavor to spread to all your taste buds and leaves a long, linger- ing sensation that makes you feel satisfied." The National Confectioners Association also supports Michelle Obama's Let's Move! campaign. "They're very con- scientious," Ellek says of the association's members. "We police ourselves and are doing our own studies. We are at the fore- front of saying candy is a snack or treat that fits into a healthy, active lifestyle. It is not a meal replacement." Legislative issues. "Like any industry, there are always hot spots," Ellek notes. "Abiding by FDA regulations and running a safe ingredient-production line has always been important, but for candy manufacturers, one of the biggest hurdles is the 2012 farm bill that is coming down the pike." A grassroots organization called the Coalition for Sugar Reform is seeking to overturn the federal government's decades- Nothing stacks up to the unique, crispy taste of John Wm. Macy's CheeseCrisps. While others try to create a crispy, delicious and spicy treat as good as John Wm. Macy's CheeseCrisps, they just don't stack up. The special combination of fine cheeses and spices, uniquely layered and baked twice for "the perfect crunch," just can't be duplicated. For over 25 years, John Wm. Macy's CheeseSticks, CheeseCrisps and SweetSticks have been pleasing customers and stumping competitors, while emptying shelves daily. Sounds like the only thing stacking up are your profits, that sounds pretty tasty, doesn't it? John Wm. Macy's CheeseSticks cheesesticks.com Winter Fancy Food Show Booth 3104 54 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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