Posts tagged with "Sweets & Snacks Expo"

The top ten candy treats at Sweets & Snacks Expo

June 3, 2019

Millennials are being credited for some of the most talked about trends at Sweets & Snacks Expo, May 21-23 at Chicago’s McCormick Place, The Chicago Tribune’s Louisa Chu reports.

She tells us that the buzziest products at the event—hosted by the National Confectioners Association and formerly known as the Candy Show—generated conversations ranging from multisensorial experiences, to better-for-you shareables, to Millennial pink chocolate.

The winner of the Best in Show Award for Innovation was the Trolli Sour Crunchy Crawlers by Ferrara Candy, made in Bellwood, west of Chicago.  Look for the colorful watermelon and strawberry, orange and raspberry, plus cherry and lemon flavor combinations in stores this December.

 “The Sour Crunchy Crawlers are a take on our traditional Sour Brite Crawlers, but we added a texture differential with the crunchy coating,” said Tessa Porter, director of Research and Development for the company. Translation? They’re crunchy coated candy shells on the outside and gummy on the inside, explained Porter.

Filling out the rest of the top ten, according to the Tribune’s Chu, are the following:

  • Ruby chocolate by Barry Callebaut: This pink chocolate tastes exactly like berries infused into white chocolate, but it’s not. Billed as the new fourth chocolate (after white, milk, and dark), ruby chocolate is made from ruby cocoa beans through processing created by Barry Callebaut of Zurich, Switzerland. It’s been available to professionals for a few years—and is, perhaps, best-known to consumers in the form of Kit Kats made in Asia. The product is launching widely soon.
  • Ketchup with mustard and pickle potato chips by Luke’s Organic: These are crunchy kettle chips with all the flavors of a McDonald’s hamburger. Inspired by Canadian ketchup potato chips, but thoroughly American, this snack was a sleeper hit at the show. Look for it in stores later this month.
  • Smokehouse sausage sticks by Bridgford Foods: These snappy, spicy meat snacks are available in three flavors: original, teriyaki, and hot ‘n’ spicy.
  • Cacao selection chocolate by Ritter Sport: The German chocolate company with a cult following has introduced single-origin chocolate bars, in this case each one made with cacao beans from one specific country: silky smooth dark milk from Ghana, a fine dark from Nicaragua, and an intense dark from Peru. Plus, new to this country, look for the lovely summer seasonal strawberry mousse and a year-round dark chocolate with almond and orange.
  • Extreme BeanBoozled jelly beans by Jelly Belly: Just the “bad” flavors in one box. Now, instead of wondering if you’re getting peach or barf, there’s just the latter; plus booger, canned dog food, dead fish, dirty dishwater, rotten egg, skunk spray, stinky socks, spoiled milk and stink bug.
  • Atomz by Toxic Waste Candy: Are Millennials killing sour candy? The character known as Professor Sauernoggin explained that the small crisp and chewy balls are less extreme than their so-called “hazardously sour” classic candies, packaged in cute little leaking toxic waste barrels. Possibly to appeal to an aging palate?
  • Crunchy Strawberry Pocky by Glico: Pocky fans should prepare for a new flavor this summer with these skinny biscuits dipped in tart and creamy strawberry coating and bits of real strawberry. What seems to be freeze-dried bits of fruit add a nice tart flavor and texture, that is if collectors can bear to open their boxes.
  • Root Beer Float Peeps by Just Born: Ice cream soda in a marshmallow. This flavor was available as a limited edition this Easter, but only at Kroger stores. Next year, you can find it everywhere.
  • Kit Kat Mint + Dark Chocolate Duos: In response to Kit Kat culture—primarily in Japan, where dozens of flavors, including green tea can be found year-round and seasonal flavors like cherry blossom sell out immediately—we’re finally getting one of our own. The pale, mint green cream over dark chocolate layers looks exciting, but tastes familiar.

Research contact: @louisachu