21

2026-04

Confectionery Market Trends 2026

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.

2026-04-21

Confectionery Market Trends 2026

21

2026-04

The role of AI tools in the candy industry

Artificial intelligence (AI) is an important driving force leading a new round of 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 deep application of AI in the food industry has injected new momentum into the industry's development. According to data released by market analysis firm Mordor Intelligence, it is expected that the application value of artificial intelligence in the food and beverage market will reach $29.94 billion by 2026, with a compound annual growth rate of over 45.77% from 2021 to 2026. With the infiltration of AI into various aspects of the food industry, how to view the positive and negative impacts of AI in the food field has become a hot topic of discussion in the current industry and scientific community. Design formulas, draw packaging AI integration into the entire food brand chain At the beginning of 2023, artificial intelligence represented by ChatGPT will make a strong push, and the food industry will see a wave of "AI+" ideas emerging in various aspects such as marketing, packaging, and products. AI technology has broad application prospects and market space in the food and beverage industry, playing an important role in every aspect from research and development, production, sales to quality control. AI technology has improved the production efficiency of enterprises, which will help optimize sales models, change their product research and innovation methods, and profoundly change the market competition pattern of the food and beverage industry. ”Senior artificial intelligence expert Guo Tao said. Previously, Coca Cola's global creative platform "Le Chuang Wu Jie" launched a new limited edition product - the first sugar free Coca Cola "Future 3000 Years" created in collaboration with AI. It is understood that this is a commercial product that involves AI technology in taste development, packaging design, and product promotion. Many food brands also use AI as a key tool for digital transformation, constantly pushing the boundaries of imagination. Nestle is one of the first food and beverage companies to enter the AI industry, attempting to improve employee productivity by providing 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 work, AI has demonstrated astonishing efficiency and "talent" in new product development speed, creativity novelty, and consumer taste preference grasp. In October 2022, Kraft Heinz released a plant-based cheese developed based on AI technology. In March 2023, Zhong Xuegao launched a popsicle with the selling point of "AI full chain creation". The product relies on AI technology to complete multiple aspects from naming, flavor selection, packaging design, and product promotion; In April, Yili launched six milk packaging designs made by AI, corresponding to six keywords: "technology sense, natural vitality, Eastern aesthetics, futurism, minimalism, and childlike innocence"; In May, Wang Laoji launched the first batch of AI self-designed tank bodies - "Thousand Mile Jiangshan Tank", "Mountain Stream Moon Color Tank", "Climbing High to Observe Autumn Tank" and "Green Pine Lingyun Tank". 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. In the field of design, which requires great creativity, using AI tools, companies can efficiently present their ideas

2026-04-21

The role of AI tools in the candy industry

21

2026-04

What are the new trends in the candy industry's "going global"? Creativity, health, low sugar, and customization have become new selling points

In recent years, the concept of health and low sugar has gradually become mainstream in the candy industry. With the increasing attention of consumers to healthy lifestyles, candy companies are also actively responding to this change and constantly launching candy products with low sugar or healthy ingredients. Exhibitor Guan Weifeng pointed out that their candy products not only focus on taste, but also pay more attention to the healthiness of ingredients. This transformation is a major advantage for enterprises in global market competition, and it can also attract more and more consumers who pursue a healthy lifestyle. This new type of candy product is redefining consumers' perception of candy and changing the traditional impression of "candy=sugar". Customized services have also become an important strategy for candy companies to "go global". The cultural and taste differences in different markets require companies to launch products that meet the preferences of local consumers in different regions. Guan Weifeng mentioned that they will provide personalized candy designs based on the needs of different countries, such as heart-shaped chocolates and lip candies. This flexible business model not only enhances the consumer experience, but also strengthens the brand's international market competitiveness. Being able to customize product design is undoubtedly a key to opening up overseas markets, providing candy companies with greater market space. In the future, innovation and transformation in the candy industry will continue to deepen. In today's world where consumers place greater emphasis on health, creativity, and personalization, businesses need to continuously diversify and optimize product quality. To meet this demand, candy companies should increase research and development investment, pay attention to consumer feedback, and adjust product strategies in a timely manner. In addition, with the help of modern technologies such as AI and big data analysis, manufacturers can develop new products more targetedly, optimize marketing strategies, and improve the success rate of product launches. Therefore, for enterprises, timely grasp of market trends and boldly innovate are the key to seizing market opportunities.

2026-04-21

What are the new trends in the candy industry's "going global"? Creativity, health, low sugar, and customization have become new selling points

21

2026-04

The right way for babies to eat sugar

The right way for babies to eat sugar 1. Prevent excessive sugar consumption In order to let their children eat more, some parents especially like to add sugar to milk and porridge, so that children can easily develop the habit of preferring sweets. Usually control the intake of baby snacks, eat as little sugary snacks, chocolate, and jelly as possible, so that the baby's diet structure can be kept low in sugar. 2. Choose the right time to eat sugar On an empty stomach, after a full meal, within 2 hours before eating, and before going to bed, you should never give your child sugar or sweets. 3. What should I do if my baby is entangled in sugar? Babies like to eat sugar, parents may wish to make an agreement with their babies to stipulate the amount of food they can eat per week and the time to eat sugar. For example, during the Spring Festival, the family is stocked with abundant New Year's goods, and it is inevitable that they will be invited to eat candy when visiting relatives and friends. You can make an appointment with your baby in advance to eat only one piece of sugar and two cookies a day. 4. Don't treat sugar as a special preferential treatment　 When the baby is sick, do not let the baby eat some sweets in order to improve the taste, this is not conducive to the recovery of the sick child. 5. Pay attention to invisible sugar In addition to some junk food that everyone knows, there are also some sugars hidden in places that are not easy for everyone to find. For example, juices and oversweet fruits. When giving juice to children, control the amount, do not exceed 150 ml per day, and choose pure juice. Try to let your baby develop a healthy habit of eating more fruits and drinking less fruit drinks. If it is an overly sweet fruit, do not overdo it. 6. Strengthen the protection of teeth　 If you can brush your teeth immediately after eating sugar, then the chance of tooth decay in your baby can be much reduced. In addition, taking your child to the dentist regularly to check your teeth and deal with problems in time can also protect your children's teeth from sugar.

2026-04-21

The right way for babies to eat sugar

21

2026-04

The rumor that jelly is made from leather shoes

The claim that jelly is made from leather shoes is not accurate. This is a widely circulated rumor, which can be analyzed in detail from the following aspects: 1、 The origin of rumors The core correlation point of this statement is "gelatin" - the raw material of leather shoes is animal leather, while the raw material of industrial gelatin may include waste leather (such as old leather shoes, leather jacket scraps, etc.), and gelatin was once one of the thickeners that may be used in jelly production, so it was mistakenly reported as "jelly is made from leather shoes". But this statement confuses the essential difference between "industrial gelatin" and "food grade thickeners", and ignores the actual process and cost logic of jelly production. 2、 The thickening agent of the real raw material of jelly The core raw materials of regular jelly are water, sugar, thickening agent, acidizing agent, edible essence, pigment, etc. The key thickening agent (responsible for the solidification and texture of jelly) is mainly from natural and safe sources and has nothing to do with leather shoes: Mainstream thickeners: In modern jelly production, thickeners often use carrageenan, sodium alginate, pectin, etc. These raw materials are mostly from seaweed, plant extracts, or dietary fiber, which are nationally allowed food additives with high safety and can meet the needs of jelly storage at room temperature and smooth taste. Food grade gelatin (rarely used): A few jellies may use food grade gelatin, but the raw material of this gelatin is the connective tissue of healthy animals (such as pig skin, cow bone, etc.), not used leather shoes, and must comply with national food safety standards and undergo strict inspection and quarantine. Industrial gelatin (strictly prohibited from use): Industrial gelatin is made from waste leather shoes and leather waste as raw materials. During its production process, harmful substances such as heavy metals chromium and dioxins may remain. The state explicitly prohibits its use in food production. Legitimate enterprises will never take risks in using it, otherwise they will face severe legal sanctions. 3、 From the perspective of cost and technology, 'shoe jelly' is not valid Cost not cost-effective: Compared with mainstream thickeners such as carrageenan and gelatin, although gelatin has a lower unit price (about 40 yuan/kg), to achieve the same consistency, the amount of gelatin used is 2.5 times that of carrageenan, and the actual cost is actually higher. Enterprises have no need to choose gelatin to save costs. The extraction of industrial gelatin requires complex chemical treatments (such as lime soaking, acid-base neutralization, bleaching, etc.), and its hidden costs (equipment, environmental risks, legal risks) are much higher than those of legal raw materials. Technology not applicable: The production environment of jelly is acidic, and gelatin has poor stability under acidic conditions, which cannot meet the product properties of jelly; And the purity and taste of industrial gelatin are far inferior to natural thickeners such as carrageenan, which can affect the quality of jelly (such as easy melting and rough taste), and regular enterprises will not use it. 4、 Regulatory and Market Status China implements strict quality supervision and spot checks on jelly products, with inspection items including heavy metals, total bacterial count, and compliance with additives. Over the years, spot checks have shown that unqualified jelly products often involve excessive sweeteners, labeling errors, etc., and are not related to "industrial gelatin", indicating that the safety of jelly products in the formal market is guaranteed. summary 'Jelly is made from leather shoes' is a misunderstanding of food ingredients and production processes. Jelly sold through legitimate channels meets national food safety standards in terms of raw materials and production processes, and can be consumed with confidence. Consumers do not need to worry excessively. If they still have concerns, they can choose products with thickening agents such as "carrageenan" and "pectin" clearly marked in the ingredient list, or purchase them through legitimate brands.

2026-04-21

The rumor that jelly is made from leather shoes

21

2026-04

Storage requirements for different candies

Storage requirements for different candies Pectin gummies: conditions (humidity: 60-65%, temperature: 18-23°C), limits: humidity not more than 60%, temperature not more than 60°C. Do not let direct sunlight shine. Gelatin gummies: conditions (humidity: 60-65%, temperature: 18-23°C) limits: humidity not more than 60%, temperature not more than 40°C. Do not let direct sunlight shine. Hard candy: conditions (humidity: below 45%, temperature: 18-23°C) limit: humidity not more than 50%, temperature not more than 55°C. Do not let direct sunlight shine. Tableting/polishing sugar: condition (humidity: less than 50%, temperature: 18-23°C) limit: humidity not more than 55%, temperature not more than 60°C. Do not let direct sunlight shine. The temperature at which raw chocolate is stored is 5°C-18°C. In summer, if the room temperature is too high, seal it with a plastic bag and then store it in the refrigerator refrigerator. When taking out, do not open immediately, let it warm up slowly, and open it again when it is close to room temperature. In winter, if the indoor temperature is below 20°C, it can be stored in a cool and ventilated place.

2026-04-21

Storage requirements for different candies
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