Items Tagged with 'confectionery products'

Want to talk candy trends? It’s not unusual to talk about new offerings combining both sweet and sour flavors. Then again, sweet and sour also describes life itself the candy industry.

Innova Market Insights’ No. 2 trend for 2021, Plant-Forward, signifies the evolution of plant-based concepts beyond the core dairy and meat alternatives categories. In 2020, no fewer than 67% of all new products with ‘plant-based’ claims were launched outside of these pioneering sectors. In the confectionery market, for example, more milk-free and gelatin-free products are hitting the shelves, as highlighted in a new report from Innova Market Insights. Meanwhile, the plant-based confectionery space is growing in popularity.

Barry Callebaut’s ruby has a new and unique sensory profile – a tension between fresh berry-fruitiness and luscious smoothness – unlocked from pure cocoa beans that are specially chosen for their ruby properties, without adding berry flavors or colors.

The rich, creamy confectionary treats are made using whole Dunkin’ coffee beans crafted into silky-smooth, edible squares available in two Dunkin’ flavors: Original Blend and Caramel.

Overall, total US retail sales of chocolate confectionery are estimated to have grown 15% since 2012 to reach $18.5 billion in 2018. Seasonal chocolate is the fastest growing segment, with sales forecast to reach $3.9 billion in 2018 and growing 29% since 2012.

Confections and snacks often share usage occasions, but one thing they do not share is rosy growth prospects. While confectionery has struggled, snacks have gained.

Over the 52 weeks through November 1, 2015, confectionery is keeping in lockstep with the total store growth of 3.2%, with a dollar sales growth of 3% for combined chocolate and non-chocolate.