Candy & Confectionery
It is the sweet, simple things of life
which are the real ones after all.
—Laura Ingalls Wilder, author
People will give up all sorts of luxuries in a challenging economy. They’ll forgo restaurant dining. They’ll clip coupons until their scissors go dull. But their stash of licorice? Their weekly square of chocolate? Hands off. Candy is sweet enough to overcome the sourest economy. In 2010, confectionery shipments hit $18.37 billion, up from $17.89 billion in 2009.
Candy is a crowded market. But there’s always room for one more confectioner with a good idea. To be sure, the legacy candy brands will always be important. But unlike in other markets, where large companies control distribution, small to mid-sized operators can break in and thrive. And their main obstacle isn’t innovation. It isn’t equipment or even costs. It’s finding the right ingredients partner.
Our economies of scale make it possible to supply ingredients to the world’s largest confectioners and the kitchen-table entrepreneur. No matter what your shopping list looks like, we can meet your needs. And we deliver more than ingredients. We deliver best-in-class service and quality, partnering with you to solve problems and create opportunities.
With Batory, you get "industry giant" buying power and a "family owned and operated" commitment to serving your unique needs. How sweet it is.
For more information or sample request, please contact us and one of our account managers will get back to you shortly.
Key Ingredients
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Acidulants Chocolate Products Dairy Products Emulsifiers Excipients & Tableting Aids Fibers Flavor Enhancers Flours |
Gelatins Gums Humectants Inclusions Malt Extracts & Syrups Maltodextrins Molasses Oils & Shortenings Phosphates |
Polydextrose Polyols Preservatives Salts Seeds & Spices Specialty Syrups Starches Sugars Sweeteners |
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MARKET TRENDS
We’re always checking the temperature of the candy market. Here’s what’s hot in the world of sweets.
“Better for you” candy, including treats packed with vitamins and antioxidants, is gaining momentum. The National Confectioners Association predicts that, in the future, health will be the leading factor in new candy development.
In addition to giving candy a nutritional plus, confectioners are responding to the backlash against HFCS, replacing the long-suffering ingredient with carefully calibrated sweetener blends. And it pays: Sugar-free, non-chocolate candy companies recently saw sales jump 8% (Symphony IRI.).
Although organic candy somewhat lost its footing during the recession, manufactures are seeing demand for “natural flavors,” like in gummies (Candy Industry Magazine).
Confectioners are whipping their treats into shape, injecting their product with bubbles to impart a light and airy quality.
Chocoholics continue to celebrate research on chocolate’s health benefits. According to a recent British Medical Journal study, people who consume the most chocolate carry 37% less heart disease risk and 29% less stroke risk than those who eat the least.
Opposites attract as chocolate partners up with savory and otherwise unlikely ingredients, including bacon and chili peppers.
Licorice, which accounts for nearly 10% of the market (Mintel), could just grab still more market share, as juicier Australian and Finnish licorice makes mouths water.
Confectioners are whipping their treats into shape, injecting their product with bubbles to impart a light and airy quality.
Chocoholics continue to celebrate research on chocolate’s health benefits. According to a recent British Medical Journal study, people who consume the most chocolate carry 37% less heart disease risk and 29% less stroke risk than those who eat the least.
Opposites attract as chocolate partners up with savory and otherwise unlikely ingredients, including bacon and chili peppers.
“Better for you” candy, including treats packed with vitamins and antioxidants, is gaining momentum. The National Confectioners Association predicts that, in the future, health will be the leading factor in new candy development.
In addition to giving candy a nutritional plus, confectioners are responding to the backlash against HFCS, replacing the long-suffering ingredient with carefully calibrated sweetener blends. And it pays: Sugar-free, non-chocolate candy companies recently saw sales jump 8% (Symphony IRI.).
Although organic candy somewhat lost its footing during the recession, manufactures are seeing demand for “natural flavors,” like in gummies (Candy Industry Magazine).
Licorice, which accounts for nearly 10% of the market (Mintel), could just grab still more market share, as juicier Australian and Finnish licorice makes mouths water.
Licorice, which accounts for nearly 10% of the market (Mintel), could just grab still more market share, as juicier Australian and Finnish licorice makes mouths water.
“Better for you” candy, including treats packed with vitamins and antioxidants, is gaining momentum. The National Confectioners Association predicts that, in the future, health will be the leading factor in new candy development.
In addition to giving candy a nutritional plus, confectioners are responding to the backlash against HFCS, replacing the long-suffering ingredient with carefully calibrated sweetener blends. And it pays: Sugar-free, non-chocolate candy companies recently saw sales jump 8% (Symphony IRI.).
Although organic candy somewhat lost its footing during the recession, manufactures are seeing demand for “natural flavors,” like in gummies (Candy Industry Magazine).
Confectioners are whipping their treats into shape, injecting their product with bubbles to impart a light and airy quality.
Chocoholics continue to celebrate research on chocolate’s health benefits. According to a recent British Medical Journal study, people who consume the most chocolate carry 37% less heart disease risk and 29% less stroke risk than those who eat the least.
Opposites attract as chocolate partners up with savory and otherwise unlikely ingredients, including bacon and chili peppers.