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06

2025-11

The Sweet Charm of Buck Teeth Candy: A Delightful Indulgence

In the world of confectionery, few treats capture the imagination quite like Buck Teeth Candy. This fun and playful candy not only delights the taste buds but also adds an element of whimsy to any occasion. Originating as a novelty candy, Buck Teeth Candy has become a favorite among those looking for a light-hearted indulgence that sparks joy and laughter. At its core, Buck Teeth Candy is designed

2025-11-06

The Sweet Charm of Buck Teeth Candy: A Delightful Indulgence

03

2025-11

Salted Seedless Plum

Chaozhou Chaoan Seek Foods proudly presents the Salted Seedless Plum, a refined snack blending traditional craftsmanship with modern standards.

2025-11-03

Salted Seedless Plum

08

2025-08

Confectionery Market Trends 2025

With the upgrading of consumption, traditional foods are becoming more and more healthy, and candies have also begun to upgrade in the direction of health. At present, the entire candy industry is trying to find new breakthroughs in creativity such as function, vegetarian nutrition, and sugar reduction, which has also become a key part of the innovation trend of the candy industry. Functional sugar In the candy category, functionality is a very potential development direction, although the market share of functional candy in the current market is small, but its health efficacy is still a benefit growth point that cannot be ignored. According to data from the China Business Industry Research Institute, the domestic sales market of functional candy has grown significantly, and it is expected that the functional sugar market will exceed 8.6 billion yuan in 2022. According to NBJ data, it took just 4 years (2014-2018) for functional confectionery to double global sales. Among functional candies, gummy candy is especially popular. Tmall's consumption data shows that in 2020, functional gummies will become the fast-growing consumer dosage form of health care products among young groups such as the post-90s and Generation Z. At present, there are vitamins and minerals on the market, such as vitamin and mineral supplement gummies, DHA gummies, yeast zinc gummies, probiotic gummies, melatonin gummies, collagen gummies and other products. The launch of functional candy is an extension of traditional candy brands to high-end product categories, and it is a high-level and multi-level demand for candy products by consumers. Sugar-free candy With the increasing expansion of people's health needs, the trend of "low sugar and no sugar" has hit, so consumers have also put forward demands for candy products - not only nutritious and healthy, but also less sugar. In the context of sugar reduction becoming a global trend, the daily demand for traditional sweets is gradually decreasing. According to the "2019-2023 Candy Industry In-depth Market Research and Investment Strategy Recommendation Report", in 2017, our country's candy output was 3.31 million tons, down 6.0% from 3.52 million tons in 2016; In 2018, our country's candy production fell to 2.88 million tons, a year-on-year decrease of 13.0%, and the decline was further increased. To this end, many companies have launched sugar-free lollipops, such as Dr. Xu Fuji Xiong sugar-free lollipops, Three Squirrels and Deer Blue Blue Sugar-free Lollipops, Sugar Cube Sugar-free Lollipops, etc. The development of sugar-free candy is worth looking forward to. Vegan sweets The plant-based proposition is another significant consumer trend in the confectionery market. The data shows that from 2016 to 2020, the compound annual growth rate of confectionery products claiming vegan was 17%, while the compound annual growth rate of confectionery products claiming plant-based products more than doubled last year. Confectionery manufacturers are removing ingredients such as dairy, gelatin, and carmine to meet the growing demand for plant-based products, which are not only healthier but also more ethical and sustainable. For example, Canadian candy brand Yumy Bear's low-sugar vegan gummies use plant-based ingredients instead of gelatin. In recent years, with the diversification of consumers' health demands, a number of candy manufacturers have regarded the research and development of new products that meet consumer needs as their top priority, and a steady stream of innovative products has injected new vitality into the candy market. Riding on the "healthy" train, the confectionery industry is moving forward slowly.

2025-08-08

Confectionery Market Trends 2025

08

2025-08

Sweet and sour appetizing Chaoshan cherry plum preserve

Candied fruit has always been a popular snack, from ancient times to the present, a candied fruit is durable, and the taste lasts in the mouth. Today, I would like to introduce a candied fruit that has not been known by too many people and is relatively unpopular. Cherry plums ripen in mid-summer, and the picking period is from mid-June to early October. Cherry plum grows slightly larger than the fruit shape of cherry, ripe cherry plum, shaped like a miniature version of a red plum, exuding the same rich and sweet taste as cherries, but the taste of fresh food is not very much, most of them will be made into candied fruit. Cherry plum compote is made of large round scales, fresh cherry plums with full flesh, washed and pickled with honey, the pickled cherry plum compote has delicate flesh, flexible taste, chewy, very sweet and sour. In the sultry summer, Xiaobian prefers to eat sweet and sour and appetizing cold fruit preserves, open the bottle, you can smell a faint fragrance of cherries and plums, and the exquisite and small preserves are crowded in the bottle, exuding an enticing message.

2025-08-08

Sweet and sour appetizing Chaoshan cherry plum preserve

08

2025-08

The role of AI tools in the confectionery industry

Artificial intelligence (AI) is an important driving force leading a new round of scientific and technological revolution and industrial transformation. The 2023 Central Economic Work Conference proposed to vigorously promote new industrialization, develop the digital economy, and accelerate the development of artificial intelligence. In recent years, the in-depth application of AI in the food industry has injected new momentum into the development of the industry. According to data released by market analysis agency Mordor Intelligence, the application value of artificial intelligence in the food and beverage market is expected to reach $29.94 billion in 2026, with a compound annual growth rate of more than 45.77% from 2021 to 2026. With the penetration of AI into all aspects of the food industry, how to view the positive role and negative impact of AI in the food field has also become a hot topic of discussion in the current industry and scientific circles. Design formulas, draw packaging...... AI is integrated into the whole link of food brands At the beginning of 2023, artificial intelligence represented by ChatGPT is menacing, and a number of "AI+" ideas have emerged in the food industry in marketing, packaging, products and other aspects. "AI technology has a wide range of application prospects and market space in the food and beverage industry, and plays an important role in every link from R&D, production, sales to quality control. AI technology improves the production efficiency of enterprises, which will help enterprises optimize their sales models, change their product research and development and innovation methods, and profoundly change the market competition pattern of the food and beverage industry. Guo Tao, a senior artificial intelligence expert, said. Previously, Coca-Cola's global creative platform "Lechuang Unbounded" launched a new limited product - the first sugar-free Coca-Cola "Next 3000 Years" created in conjunction with AI. It is understood that this is a commercial product with AI technology involved in flavor research and development, packaging design and product promotion. There are also many food brands that use AI as a key means of digital transformation, constantly breaking through the boundaries of imagination. Nestlé is one of the first food and beverage companies to enter the AI market, trying to improve employee productivity by providing employees with generative AI for daily office use. At the end of 2023, McDonald's announced a partnership with Google to deploy generative AI to optimize massive data from thousands of restaurants, hoping to improve restaurant operational efficiency. AI technology is bringing a disruptive technological revolution to the food industry. In addition to providing assistance in daily office, AI has shown amazing efficiency and "talent" in the speed of new product development, creative novelty, and grasp of consumer taste preferences. In October 2022, Kraft Heinz released plant-based cheese developed based on AI technology. In March 2023, Zhong Xuegao launched popsicles with the selling point of "AI full-link creation", which relies on AI technology to complete multiple links from naming, flavor selection to packaging design and product promotion; In April, Yili launched 6 milk packaging designs made by AI, corresponding to 6 keywords of "sense of technology, natural vitality, oriental aesthetics, futurism, minimalism, and innocence"; In May, Wang Laoji launched the first batch of AI-independently designed tanks - "Thousand Miles of Rivers and Mountains Cans", "Mountain Creek Moonlight Cans", "Climbing High and Looking at Autumn Cans" and "Green Pine Lingyun Cans". The relevant person in charge of Wang Laoji once said, "In the production and design process, AI technology can provide more diversified ideas and technical assistance, and in a field such as design that requires great creativity, the company can efficiently present ideas using AI tools." ”

2025-08-08

The role of AI tools in the confectionery industry

08

2025-08

What is the white frost on compote

1. White frost phenomenon in the process of preserved fruit production Preserved fruit is usually made by cutting fresh fruit into small pieces, adding sugar or honey, soaking and pickling for a certain period of time, and then drying and other processes. In this process, due to the condensation of moisture and juice, the surface of the preserved fruit will appear as a white crystal-like substance, that is, the white frost on the preserved fruit. 2. The composition and impact of white cream The white frost on preserved fruit is mainly made up of water and juice. This phenomenon is normal during the production process and also reflects the abundance of water and juice in the preserved fruit. However, if there is too much white frost, it may affect the quality and taste of the preserved fruit. Too much white frost may affect the taste and texture of the preserves, making them softer and more prone to deterioration, and may have poor shelf life. 3. How to effectively reduce the production of white frost In order to avoid a large amount of white frost in the preserved fruit, we should try to control the moisture content during the production process, and at the same time control the pickling time and drying temperature appropriately to ensure the quality and taste of the preserved fruit. In addition, in order to maintain the freshness and taste of the preserved fruit, it is recommended to store it tightly sealed in a dry and ventilated place after making it to prevent the preserved fruit from getting damp and spoiled.

2025-08-08

What is the white frost on compote
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