Candy Makers Pitch Diet-Conscious Crowd in Chicago

Candy-makers are trying to tempt carb-conscious consumers with treats that let them eat some now and save some for later.

Candy-makers are trying to tempt carb-conscious consumers with treats that let them eat some now and save some for later. More than 500 confectioners from around the world came to Chicago this week for the 2004 All Candy Expo, which showcased such creations as a 248-pound “gummy bug,” the latest spinning gadgets for lollipops and “Honeyduke” candies right off the pages of the “Harry Potter” books. As even sweet-toothed consumers are paying more attention to their diets, established candy companies and start-ups alike are entering the hot growth niche of carb-conscious options. “The candy field has adapted to every single diet trend,” Larry Graham, president of the National Confectioners Association, told reporters at the trade show. The “diet” category of candy, including low-carb, low-sugar, and sugar-free offerings, has experienced sales growth of 90 percent in the last year, but it still represents only 3 percent of overall candy sales, Graham said. Sales of candy in U.S. grocery stores, drug stores, and mass merchants excluding Wal-Mart Stores Inc. totaled an estimated $7.60 billion in 2003, according to Information Resources Inc. data. Hershey Foods Corp. now offers three lines of chocolate bars in their “Better for You” category. The “Carb Alternatives” line will be launched in August, joining “Sugar Free” and “1g Sugar Carb” bars, Hershey said. “This line is for the person living on fewer carbs but not necessarily eliminating them,” a company spokeswoman said. The Hershey’s Almond Bar, Kit Kat, and Reese’s Cup will be available in miniature-sized pieces for easy portion control. In addition, Hershey’s will make a low-carb version of its well-known Kisses. Jon Alberon, owner of Valley Village, California-based start-up The Chocolate Traveler, did not want his six-month-old company to offer only low-carb choices. But because of the popularity of low-carb diets, he felt they should be an option. Available in specialty and gourmet-foods markets, his chocolate candies come in four flavors, each with a carb-controlled option. The bite-sized wedges are packaged in small tin cans. “It’s hard to reclose a chocolate bar. This is an alternative to mints in a tin, it’s portion-controlled and it travels easy,” Alberon said at the convention, which opened Tuesday and ends Thursday. PAYING ATTENTION TO PACKAGING Manufacturers believe candy packaging is just as important as ingredients. Resealable containers are convenient for portion control, and handy for the consumer on the go. Jim and Steve Nero, co-owners of Cafe Aroma, a sandwich and coffee shop in suburban Chicago, are looking to expand their candy selection with choices that are easy to carry. “We’re looking to add some items. Right now we mostly carry mints and cremes,” Jim Nero said. “But portability is key,” said his cousin, Steve. Jason Kensey of Costa Mesa, California-based Vroom Foods, who was launching his business at the show, also chose to package his new Foosh Energy Mints and Buzz Bites Chocolate Energy Chews in small tins. “These are popular now, they are collectible, convenient for purse or pocket, and people can use them once they’re empty,” Kensey said. “They’re perfect for the glove compartment or a backpack.” Candy manufacturers think these newer options will allow those watching their weight to conveniently enjoy candy without over-indulging. “Candy is a treat, not a meal,” Graham said. “You need a little sugar in your diet to feel satisfied.” (Source: Reuters Health, June 2004)