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 57 of 159

CANDY COUNTER "We are 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." Functional ingredients. Kara Nielsen of the Center for Culinary Development sees more candy companies focusing on nutra- ceuticals down the road, with ingredients making antioxidant, omega 3 and oral-care claims. She says it's already happening in Japan, but she questions if it will be a long- lasting trend. "It's the antithesis of what candy is," she notes. "There's diabetic-safe, sugar-free candy if that's who you are, but I don't think it's going to overtake the candy industry. The entire industry is working to make their food seem healthier, but doctor- ing it too much can seem scarier and more processed to consumers." International shapes and flavors. Nielsen also sees flavors becoming more interesting, and candy coming in different shapes, sizes and types of containers from around the globe. "Japan has the most innovation when it comes to flavor," she says. "South America and Mexico are experimenting with different shapes such as candies as tiny as Tic Tacs. In Europe they're playing around more with texture, contrasting what's happening on the outside versus the inside. As Generation Y gets older, they're going to demand an upgraded flavor experience. Candy manufac- turers should be paying attention." Retailing trends. "The best practices in retail suggest that a dedicated section for premium products makes it easier for the shopper to find," says Ellek. "We also recommend more cross-product marketing—candy gift boxes near wine and card displays." "Cute candy stores are more of a trend," says Nielsen. "They started coming back four or five years ago, featuring a mix of penny candy and fancy chocolates. We're going to see more shops having a mix of something for everybody." |SFM| Julie Besonen is the food editor at Paper magazine, writes a weekly restaurant column for nycgo.com and has contributed to The New York Times and the New York Daily News. Visit Booth 609 Contact Greg Power 800-367-4240 ext. 232 Winter Fancy Food Show Booth 609 56 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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