Candy Industry covers the global confectionery chocolate and sweet snacks marketplace. Readers gain insight on the latest production efficiencies, innovative packaging, ingredient technology and marketing trends.

Published monthly, its editorial emphasis focuses on large and mid-sized manufacturers as well as news-breaking developments in new products, processing and ingredient technology and critical issues affecting the industry.

For 64 years, Candy Industry has chronicled this ever-evolving industry. Over that long history we have developed unequalled brand equity and reader loyalty within an industry that  has come to count on Candy Industry as its most trusted and respected source of market information.

Candy Industry is the leading information source for the global confectionery marketplace.

Readers gain insight on the latest production efficiencies, innovative packaging, ingredient technology and marketing trends.

Recipients include confectionery and baked snack food manufacturing/processing personnel in management, engineering, R&D, sales and purchasing, candy repackers, chain and department store personnel.

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On the cover … Klaus Lellé, ceo of Halloren, Germany’s oldest chocolate factory, showcases the company’s product line at the Halloren museum in Halle / Saale, Germany.

Read Candy Industry Magazine, March 2009 Digital Edition

12 NEWS

14 COVER STORY: Halloren
Home to Germany’s oldest chocolate factory, Halloren sees its future growth tied to technological innovation that delivers flexibility and efficiency.

20 ARTISAN IN ACTION: Bob Hartwig
Bob Hartwig, chef instructor at The French Pastry School in Chicago, gives his take on industry trends, pastry versus confectionery and the trials of making chocolate.

24 CATEGORY CLOSE-UP: Sugar-free Chocolates
The quality and taste of sweeteners are continually improving and sugar-free chocolates are riding that curve. As a result, these new and improved chocolates aren’t just for diabetics anymore.

28 INGREDIENT INTELLIGENCE: Cocoa Butter Alternatives
Standing in for cocoa butter in various confectionery applications, CBAs can offer fl exibility and a lower price tag.

36 SUPPLIER SPOTLIGHT: Chocotech
Since its acquisition by Sollich in 1991, Chocotech has rapidly moved from its chocolate processing heritage to candy processing equipment to ideally complement its parent owner.

39 SPECIAL REPORT: Salute to the Kettle

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CandyRific hires new sales manager
RCI Spring Regional Institute approaches

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