2023 Candy Market Trends

As consumer preferences evolve, traditional foods are increasingly embracing health‑focused attributes, and the confectionery sector is likewise shifting toward healthier formulations. At present, the industry is exploring innovative avenues—such as functional benefits, plant‑based nutrition, and reduced sugar—to unlock new growth opportunities, making these efforts a pivotal driver of innovation in the confectionery space.

Recent developments in the confectionery industry

As one of China’s two traditional pillar snack industries, the confectionery sector has maintained rapid growth, with its potential market share steadily expanding. Over the past five years, the Chinese confectionery market has sustained an annual growth rate of 8% to 12%, and by 2011, the industry had reached a scale of RMB 62 billion. While China’s domestic confectionery industry is expanding, internationally, health‑focused, low‑sugar, novelty‑oriented, and eco‑friendly candy varieties are increasingly making inroads into the Chinese market. By contrast, China’s product offerings remain relatively limited. Under the dual pressures of aggressive foreign entrants and intense domestic competition, product development within the Chinese confectionery sector faces significant challenges. Competition among domestic confectionery firms largely hinges on price, with insufficient investment in new market segments compared to foreign players. Severe product homogenization hampers Chinese companies’ ability to compete with international brands, resulting in significantly lower profit margins and forcing domestic brands to retreat into second- and third‑tier markets. Notably, global per capita annual confectionery consumption stands at approximately 3 kilograms, whereas China’s figure is only 0.7 kilograms, highlighting the substantial growth potential of the Chinese market. To break through, domestic enterprises should prioritize product innovation and renewal, continuously introducing new offerings and diversifying their portfolios. The Chinese confectionery industry currently operates under a demand structure characterized by small‑scale products but a vast market; manufacturers are undergoing structural adjustments, upgrading their product lines, weeding out weaker competitors, and restructuring their operations. As the market dynamics shift from product‑centric competition to marketing‑driven strategies, the confectionery sector is entering an era of brand‑based competition.

How many kinds of candy are there?

Maltose A disaccharide formed by the condensation of two sugar molecules through an α-glycosidic bond. It is the main component of malt syrup. Maltose is produced when starch is acted upon by amylase-containing malt. It is used as a nutritional supplement and also for preparing culture media. From a chemical perspective, maltose (also known as malt sugar) is a chemical term belonging to the class of disaccharides. It appears as white needle-like crystals. However, common maltose often lacks crystallinity; during cooking, the addition of sucrose causes it to turn golden yellow, enhancing its color, aroma, and taste. Candy Candy Maltose, also called glutinous rice candy, is made from wheat and glutinous rice. It has a sweet, delicious flavor, rich nutritional value, and aids digestion, making it suitable for people of all ages. In nature, maltose is primarily found in germinating grains, especially malt, hence its name. Under the action of amylase, starch undergoes hydrolysis to produce maltose, which can further hydrolyze into two glucose molecules. Maltose can be crystallized and used as a sweetener, though its sweetness is only about one-third that of sucrose. As an inexpensive nutritious food, maltose is easily digested and absorbed by the human body. Its molecular structure contains an aldehyde group, giving it reducing properties; thus, it can undergo the silver mirror reaction with Tollens' reagent or form a brick-red precipitate when reacted with freshly prepared alkaline copper(II) hydroxide. Under certain conditions, maltose can hydrolyze into two glucose molecules. It appears as colorless or white crystals; crude forms are thick syrups. Crystalline maltose melts at 102–103°C and decomposes. It is readily soluble in water and slightly soluble in ethanol. As a reducing disaccharide containing an aldehyde group, maltose can undergo the silver mirror reaction and react with Benedict's reagent (prepared using solutions of copper sulfate, sodium carbonate, caustic soda, and sodium citrate) to form a brick-red cuprous oxide precipitate. It decolorizes bromine water and oxidizes into maltose acid. When heated in dilute acid or under the action of α-glucosidase, it hydrolyzes into two glucose molecules. Maltose is used in foods and as a nutritional supplement. It is typically obtained by hydrolyzing starch, usually through fermentation of starch paste mixed with enzymes from malt at an appropriate temperature. The production of maltose generally involves the following steps: First, soak wheat until it sprouts to about three to four centimeters long, then chop the sprouts finely for later use. Next, wash glutinous rice thoroughly, place it in a pot to steam until cooked, and mix it evenly with the chopped malt. Allow it to ferment for 3–4 hours until juice is released. Strain out the liquid, boil it over high heat until it becomes a thick paste, and let it cool to form amber-colored candy blocks. Before consumption, heat the candy and pull it apart using two wooden sticks, stretching it like noodles until it turns silvery-white. Maple Sugar Sugar maple, also known as maple sugar, grows on a tall deciduous tree reaching up to 40 meters in height, with a trunk diameter of 40–100 cm, and can live for up to 500 years. Unlike other maples, this sugar-producing variety displays yellow foliage in autumn, while most other maples turn red. The tree trunk contains abundant starch, which transforms into sucrose during winter. In warmer weather, the sucrose converts into sweet sap. By drilling holes in the tree, the sap flows freely. The sugar boiled down from this sap is called maple sugar or maple syrup. Maple sugar is rich in minerals and organic acids, with lower calories than sucrose, fructose, or corn sugar. Yet it contains significantly higher levels of calcium, magnesium, and organic acids compared to other sugars, helping to replenish nutrients in weakened bodies. Although less sweet than honey, maple sugar contains approximately 66% sugar (honey contains about 79–81%, while refined sugar reaches up to 99.4%). Every year between May and August, maple trees store starch in their roots to prepare nutrients for the coming year. When early spring snow melts, the stored starch begins converting into sugar—this marks the start of the maple sugar harvest season. The season is short, typically lasting only about six weeks from mid-March to mid-April. Maple syrup is produced toward the end of the harvesting period, around early April. With its distinct maple aroma, it serves as an indispensable flavoring agent in baking cookies, cakes, and desserts. Canada’s renowned international specialties, such as maple candies and maple ice cream, rely heavily on this grade of maple syrup. Making maple sugar is quite simple: heat the maple sap, allowing moisture to evaporate gradually until a slightly viscous maple syrup forms. Typically, 40 kilograms of maple sap yields only 1 kilogram of maple syrup. Only maple trees aged 40 years or older, or with trunks at least 25 cm in diameter, produce usable sap. To ensure healthy growth, no more than 5% of the total sap should be harvested. Consequently, maple sugar is very expensive—for example, a 236 ml bottle of natural maple sugar costs $4.99. Special-purpose maple syrup for cooking features a caramel-like flavor. Due to its strong aroma, it is widely used in cooking, baking, and as a seasoning for certain specialty dishes. In Europe, the U.S., and Japan, it is even processed into fragrant maple-flavored cigarettes. Zongzi Candy Zongzi candy is one of the earliest types of Chinese candy. It is mainly made by combining sucrose with rose petals, maltose, and pine nuts. Its shape resembles a triangular zongzi, hence the name "zongzi candy." The candy is hard, transparent, and glossy, allowing clear visibility of rose petals and pine nuts evenly distributed throughout. Like beautiful crystal stones, it tastes sweet and smooth, fragrant, and delicious, with the refreshing aroma of pine nuts and roses. Due to climatic factors, it is not suitable for production during summer. Ingredients: sucrose, pine nuts, dried rose petals, liquid glucose, vinegar essence. Preparation method: 1. The sugar-boiling process is similar to that of peanut candy. 2. Pine nuts and rose petals must be roasted beforehand; otherwise, they may remain damp, causing the candy to become grainy when added to the sugar paste. 3. After cooling the boiled sugar to 160°C, pour it onto a cooling table with flowing water. While still hot, sprinkle pine nuts and dried rose petals onto the sugar paste, then fold it repeatedly with a spatula. As the sugar paste cools, moisture evaporates, gradually forming soft candy. 4. Shaping: Quickly organize workers to divide the soft candy into small pieces, knead them into round strips (maintaining room temperature). 5. Cutting: Use scissors to cut the candy, rotating each piece after every cut so that each slice remains triangular from any angle. Machine production can also yield triangular shapes. 6. Packaging: Package only after the candy has cooled sufficiently to prevent sticking. 7. Quality standards: Color: Light yellow-brown, transparent and shiny. Shape: Triangular, without broken edges or sharp corners, with 240–250 pieces per kilogram. Osmanthus Candy Osmanthus candy uses oil-fried rice to make candied sugar, with white sugar and osmanthus flowers as the core ingredients. The fire control must be just right, ensuring even browning and neat arrangement of the sugar strands. Fresh, fragrant osmanthus flowers are essential for production; they are picked directly from the tree when in full bloom. After sealing with white sugar, they become the raw material for the core sugar. Osmanthus candy places strict requirements on selecting osmanthus flowers and demands meticulous craftsmanship. Originally named "foreign sugar" in Zou City, it was a traditional seasonal specialty product. An ancient folk song once went: "Peach Blossom Spring wine, Zou City sugar, He Fu fried dough sticks a foot long." The "foot-long" fried dough stick is exaggerated, but the famous wine of Peach Blossom Spring and Zou City's "foreign sugar" were indeed genuine specialties. Zou City's "foreign sugar" originated in the late Ming and early Qing dynasties, evolving from the "pipe sugar" of Peach Blossom Village. Pipe sugar was coated with sesame seeds on the outside and solid inside, looking almost identical to later osmanthus candy. However, their flavors differed greatly: no osmanthus fragrance, no sweet core, and no crisp outer layer. One year, a pastry chef from Zou City accompanied a wood merchant on a trip to Nanjing. There, he noticed several local pastries infused with osmanthus fragrance, which inspired him. Upon returning, he added osmanthus powder to his pipe sugar. At first, the aroma improved, but there was still no sweet core, leaving the candy hard and unpalatable. Soon after, the provincial governor ordered a showcase of regional specialties. This chef traveled again to Nanjing to seek advice and skillfully developed a formula through day-and-night experimentation. After much effort, he finally created a new type of candy resembling pipe sugar—hollow, round-stemmed, and sweetly delicious. This candy was presented to county magistrates and military commanders as tribute to the imperial court, where it was praised as "excellent quality" and awarded honors. From then on, its reputation soared, sales expanded rapidly, and overseas merchants began importing it via sea routes. Thus, it earned the nickname "foreign sugar." Over time, as history progressed, the manufacturing methods improved, quality increased, and the product evolved into osmanthus candy, earning national recognition as a premium product and receiving two silver medals. Tamarind Candy Candy Candy Tamarind candy refers to a type of candy made from tamarind fruit through special processing. The raw material comes from locally sourced, naturally uncontaminated tamarind, refined using unique techniques. Free from pollution, it is a natural green food, with a gelatinous texture, delicate taste, and exceptional flavor. Enjoying its sweet-and-sour taste allows one to experience life's joys. Rich in various vitamins, it stimulates appetite and relieves summer heat, making it a fashionable leisure snack for vacations and relaxation. Starch Sugar Sugar derived from starchy grains, tubers, and other starch-rich sources, produced through acid treatment, enzymatic processes, or enzyme-based methods. Examples include maltose, glucose, and fruit-glucose syrup—all collectively referred to as starch sugar. Starch sugar has a long history in China. As early as the 5th century, the "Essential Techniques for Food Preparation" mentioned sugar and detailed methods for making sugar from rice. For a long time, China's sugar production and consumption have been dominated by sucrose, with starch sugar serving as a supplementary option. The state actively supports and promotes starch sugar. By the late "Ninth Five-Year Plan," technological advances in the starch sugar industry led to higher yields, improved quality, reduced material consumption, and more efficient enterprise operations. Consequently, the cost of starch sugar products dropped significantly, expanding its market share and becoming an important complement to the overall sugar market. Starch sugar enjoys broad applications across many sectors, including food, medicine, papermaking, and others. Alongside advancements in corn processing, the development of the food industry, and progress in biotechnology such as enzyme preparations, coupled with changes in consumer habits, China's starch sugar industry has achieved remarkable growth, moving toward diversified, personalized, specialized, and large-scale production. Output has surged, and the product range continues to improve. In 2005, starch sugar production reached 4.2 million tons, with a total output value of 9.24 billion yuan. China's starch sugar output ranked second globally, behind only the United States. The starch sugar industry is one of the key pathways for agricultural industrialization and deep processing of grain resources. Therefore, it plays an important role in China's national economic development. Toffee Toffee (known as "toffee" in Hong Kong), transliterated from the English word "toffee," is a Western-style candy made from brown sugar or molasses combined with cream. It results in a hard, chewy confection. The preparation involves boiling molasses and brown sugar until extremely thick, then stirring the mixture by hand or machine until the candy achieves a glossy finish and maintains a solid shape. Lollipop The lollipop was invented by Spanish confectioner Enrique Bernat Forniàdos, who inserted a small stick into the candy to allow it to be held by hand.Lollipops are one of children’s favorite candies, produced by confectionery manufacturers worldwide. Beyond the standard hard candy lollipop, they come in a variety of forms—for example, marshmallow lollipops can be crafted into intricate cartoon shapes, and some even feature small sticks that double as whistles or lights. Coconut Candy Coconut candy is meticulously crafted using fresh coconut juice from Hainan Island, maltose, granulated sugar, cocoa powder, and milk, all processed through specialized scientific methods. It comes in several varieties, including traditional crispy coconut hard candy, soft coconut candy, and coffee-flavored candy, upholding Hainan’s rich tradition of confectionery production with its rich aroma, delicious taste, and authentic flavor. Not only does it preserve the natural essence of coconut, but it also delivers a sweet and delightful taste. Coconut candy boasts high nutritional value. Traditional Chinese medicine considers coconut candy sweet and warm in nature, with functions such as generating body fluids and promoting diuresis. Moreover, coconut leaves contain abundant nutrients, including fructose, glucose, sucrose, protein, fat, vitamins B and C, as well as trace elements like calcium, phosphorus, and iron. Sugar is not the primary culprit behind disease. Epidemiological studies show no direct correlation between sugar intake and obesity; rather, fat consumption plays a much more significant role in obesity. Similarly, diabetes has little to do with how much sugar one consumes, since it arises from impaired pancreatic function. Likewise, sugar does not directly raise blood lipid levels. The main dietary factor influencing lipid changes is saturated fatty acids; elevated intake of sucrose or fructose may lead to increased blood lipids due to fructose’s unique metabolic pathway in the liver. Therefore, under normal consumption levels, sugar does not cause a rise in blood lipids. Furthermore, sugar is not the root cause of dental caries. As widely known, the UK maintains a relatively high per capita sugar consumption yet exhibits a low incidence of tooth decay. In contrast, China—where candy consumption is comparatively lower—has a much higher rate of dental caries. Many people believe frequent sugar consumption leads to cavities because prolonged sugar exposure in the mouth provides an ideal breeding ground for cavity-causing bacteria. However, if one rinses their mouth or takes other measures promptly after consuming sugar to remove residual sugars, cavities can be prevented. Vitamin Candies Vitamin candies represent a new category within the confectionery world. They contain one or more types of vitamins, allowing consumers to supplement their bodies’ vitamin needs simply by eating them. While most people have tried regular candies, many may never have encountered—or even heard of—vitamin candies. Generally speaking, humans obtain sufficient vitamins through their diet. Yet modern lifestyles, characterized by stressful work schedules and unbalanced diets, often result in vitamin deficiencies. Vitamins exist in very small amounts within the human body but play crucial roles, directly impacting immune function. Thus, consciously supplementing with vitamins—such as by consuming vitamin candies—is a convenient and practical approach.

How to Choose Candies: 5 Key Considerations When Selecting Sweets

How to Choose Candies 1. Packaging High-quality candies feature moisture-resistant packaging paper, with clear trademarks, candy names, and manufacturer information. The packaging should be tight, secure, and neatly arranged, without any tears or looseness. Premium candies often come in multiple layers of packaging, beautifully designed. Ordinary candies typically have simpler packaging—often just a single layer—and some even lack the manufacturer’s name on the wrapper, indicating poor quality. 2. Appearance Superior candies have smooth, even surfaces, free from cracks, chips, sticking, or impurities, with good transparency. Filled candies should not reveal their fillings. If the candies are uneven in size, sticky, or lack transparency, they are likely low-quality products. Each type of candy has its own distinct aroma. If a candy loses its characteristic scent, it may have undergone a significant change in quality, so consumers should avoid purchasing it. Image provided by registered user “Flora要努力.” Copyright notice available upon request. 3. Taste Good candies offer a pleasant, balanced sweetness with no off‑flavors. Creamy candies, meringue candies, and chocolate candies should have a delicate texture. In contrast, inferior candies may taste burnt, bitter, or exhibit other undesirable flavors. Properly packaged candies should be intact: hard candies should be firm yet crisp; soft candies should be pliable and elastic; filled candies should not expose their fillings. All candies should neither stick to teeth nor adhere to wrappers. If you notice a gritty texture, it’s best to avoid buying them. 4. Number of Pieces Candies produced by reputable manufacturers follow specific weight‑to‑piece ratios, with uniform sizes. For every kilogram, there should be a certain number of pieces: up to 100 pieces per kilogram allows for a deviation of 2 pieces; 100–200 pieces permits a deviation of 4 pieces; and over 200 pieces allows for a deviation of ±6 pieces. If the actual count deviates significantly from these standards, the product is likely substandard. 5. Caking and Sanding Slight caking occurs when the outer wrapper becomes slightly sticky, while more severe caking happens when the candy begins to melt and deform. Light sanding appears as a thin white coating on the surface, visible within 1–2 meters, whereas heavy sanding shows a noticeable layer extending 3–5 meters. Sanding results from sucrose crystallizing again after dissolving. Severe sanding turns the candy into brittle, crumbly granules, making it unsuitable for purchase. Five Key Considerations When Selecting Candies 1. First, inspect the outer packaging for damage, ensuring it is clean and tidy, with clear printing and complete, official labels. Legitimate manufacturers provide fully labeled products that include the product name, manufacturer’s name and address, ingredient list, net weight, product type, applicable standards, and expiration date. Avoid purchasing products with poorly printed labels, blurry text, incomplete information, or missing production dates. 2. The candy’s color should be normal, even, and vibrant, with a pure aroma and a well-balanced flavor—no off‑notes. Its shape should be neat and symmetrical, with straight edges, no chipped corners or cracks, and a glossy, smooth surface featuring clear patterns. Sizes and thicknesses should be consistent, with no obvious deformation, and the candy should be free of visible impurities. 3. Prioritize well-known brand-name products sold at major department stores or supermarkets. 4. Opt for recently manufactured candies with intact packaging. Especially for milk‑based candies, exceeding the shelf life can lead to spoilage, causing yellowing and unpleasant odors. Additionally, damaged packaging may result in contamination. 5. Try to limit candy consumption before bedtime, and brush your teeth after eating to prevent tooth decay.

Can candy be stored in the refrigerator? How should candy be stored during the summer?

Can candy be stored in the refrigerator? Refrigeration is not the best option for storing candy. Many people like to keep candy in the fridge, but although candy is sensitive to high temperatures, prolonged storage in the refrigerator can cause it to absorb odors from other foods, altering its flavor—so this isn’t a long-term solution. Below are two effective methods for storing candy that you might try. Candy Storage Methods Storing in an Iron Box Regular candies can be kept in an iron box for up to six months. For candies with higher fat and protein content, limit storage to no more than three months. If signs of moisture absorption or rancidity appear, discard the candy immediately. Low-Temperature Storage in Glass Jars Since candy is susceptible to heat and humidity, transfer it into glass jars and store them in a cool, dry indoor environment. Tip: Keep candy away from direct sunlight and avoid storing it alongside foods with high moisture content. Whether using an iron box or a glass jar, proper care is essential. Shelf Life of Candy The typical shelf life of candy is about six months, though it may be reduced by one to two months during summer. In summer and autumn, when average temperatures exceed 30°C and humidity levels are high, the shelf life of various gel‑based soft candies generally does not exceed 12 months, while hard candies also last no longer than 12 months. For pressed or polished candies, shelf life is primarily influenced by humidity; if properly sealed, they can remain fresh for 18 to 24 months.

Recent developments in the confectionery industry

As one of China’s two traditional pillar snack industries, the confectionery sector has maintained rapid growth, with its potential market share steadily expanding. Over the past five years, the Chinese confectionery market has sustained an annual growth rate of 8% to 12%, and by 2011, the industry had reached a scale of RMB 62 billion. While China’s domestic confectionery industry is expanding, internationally, health‑focused, low‑sugar, novelty‑oriented, and eco‑friendly candy varieties are increasingly making inroads into the Chinese market. By contrast, China’s product offerings remain relatively limited. Under the dual pressures of aggressive foreign entrants and intense domestic competition, product development within the Chinese confectionery sector faces significant challenges. Competition among domestic confectionery firms largely hinges on price, with insufficient investment in new market segments compared to foreign players. Severe product homogenization hampers Chinese companies’ ability to compete with international brands, resulting in significantly lower profit margins and forcing domestic brands to retreat into second- and third‑tier markets. Notably, global per capita annual confectionery consumption stands at approximately 3 kilograms, whereas China’s figure is only 0.7 kilograms, highlighting the substantial growth potential of the Chinese market. To break through, domestic enterprises should prioritize product innovation and renewal, continuously introducing new offerings and diversifying their portfolios. The Chinese confectionery industry currently operates under a demand structure characterized by small‑scale products but a vast market; manufacturers are undergoing structural adjustments, upgrading their product lines, weeding out weaker competitors, and restructuring their operations. As the market dynamics shift from product‑centric competition to marketing‑driven strategies, the confectionery sector is entering an era of brand‑based competition.