The development of the candy industry in recent years

The candy industry, as one of the two traditional pillar snack industries in our country, has maintained rapid growth, with its potential market share continuously expanding. In the past five years, China's candy market has maintained an annual growth rate of 8%-12%. By 2011, the scale of China's candy industry had reached 62 billion yuan. While the domestic candy industry is expanding, various types of candies such as health-oriented, low-sugar, fun, and eco-friendly are rapidly entering the Chinese market from abroad. In contrast, the products in China's candy market appear very homogeneous. Under the dual pressure of foreign companies' competition and fierce domestic competition, the product development in China's candy industry faces significant obstacles. The competition among domestic candy companies mainly focuses on price, and their development in new areas is clearly insufficient compared to foreign investments. The serious phenomenon of product homogeneity severely hinders domestic candy companies' competition with foreign brands, resulting in much lower profits than foreign brands, and the main battlefield for domestic brands has also been forced down to the second and third-tier markets. It is worth noting that the global annual per capita consumption of candy is about 3 kilograms, while in our country it is only 0.7 kilograms, indicating that China's candy market has enormous development potential. Domestic companies should focus on product innovation, continuously launching new products and enriching the variety of products. China's candy industry faces a demand pattern of small products and a large market, and candy production companies are currently in a stage of structural adjustment, product renewal, survival of the fittest, and corporate restructuring. As the market operation of candy products shifts from product competition to market marketing, the candy industry has entered the era of brand competition.

How many types of candy are there?

Maltose is a disaccharide formed by the condensation of two sugar molecules via an α-glycosidic bond. It is the main component of syrup and is produced by the action of malt containing amylase on starch. It is used as a nutrient and for preparing culture media. From a chemical perspective, maltose (Maltose or Malt Sugar) is a chemical term belonging to the disaccharide category. It appears as white needle-like crystals. However, common maltose is not crystalline, and during cooking, the addition of sucrose turns the white maltose into a golden yellow, enhancing its color, aroma, and flavor. Candy Maltose, also known as glutinous rice sugar, is made from wheat and glutinous rice, is sweet and delicious, rich in nutrients, and has effects such as promoting digestion, making it suitable for all ages. In nature, maltose mainly exists in germinated grains, especially in malt, hence the name. Under the action of starch-converting enzymes, starch undergoes hydrolysis, producing maltose, which can further hydrolyze to yield two molecules of glucose. Maltose can be crystallized and used as a sweetener, but its sweetness only reaches one-third that of sucrose. Maltose is a cheap nutritional food that is easily digested and absorbed by the human body. The molecular structure of maltose contains an aldehyde group, making it a reducing sugar. Therefore, it can react with silver ammonia solution to produce a silver mirror effect and can also react with freshly prepared alkaline copper hydroxide to form a brick-red precipitate. It can hydrolyze under certain conditions to produce two molecules of glucose. It is a colorless or white crystal, and crude forms appear as thick syrup. One molecule of water crystallized maltose melts and decomposes at 102-103°C. It is easily soluble in water and slightly soluble in ethanol. As a reducing disaccharide, it has aldehyde group reactions, can undergo silver mirror reactions, and can react with Benedict's reagent (prepared with copper sulfate, sodium carbonate or caustic soda, sodium citrate, etc.) to generate brick-red cuprous oxide precipitate. It can decolorize bromine water and is oxidized to maltose acid. It can be hydrolyzed into two molecules of glucose under heating with dilute acid or the action of α-glucosidase. It is used as food, nutrients, etc. It is obtained by hydrolyzing starch, generally by mixing enzymes from malt with starch paste and fermenting at suitable temperatures. The production of maltose generally involves the following steps: first, soak the wheat and let it germinate to a length of three to four centimeters, then chop the sprouts for later use. Next, wash the glutinous rice, steam it until cooked, and mix it evenly with the chopped malt, allowing it to ferment for 3-4 hours until juice is produced. Then, filter out the juice and boil it over high heat until it becomes paste-like, and after cooling, it forms amber-colored sugar blocks. When consumed, it is heated and stirred with two wooden sticks until the sugar block is pulled into a silver-white color like pulled noodles. Maple Sugar Maple sugar, also known as maple syrup, comes from a tall deciduous tree that can reach 40 meters in height and has a diameter of 40 to 100 cm, with a lifespan of up to 500 years. This sugary maple tree is different from other maples; in autumn, it turns yellow, while other maples turn red. The trunk contains a large amount of starch, which becomes sucrose in winter. When the weather warms up, the sucrose turns into sweet tree sap. If a hole is drilled in the tree, the sap flows out continuously. The sugar made from boiling the tree sap is called maple sugar or maple syrup. Maple sugar is rich in minerals and organic acids, with lower calories than sucrose, fructose, and corn syrup, but it contains much higher levels of calcium, magnesium, and organic acids than other sugars, making it a good supplement for those with nutritional imbalances. The sweetness of maple sugar is not as high as honey, with a sugar content of about 66% (honey has a sugar content of about 79%-81%, while granulated sugar can reach 99.4%). Every year, from May to August, maple trees store starch at their roots to prepare nutrients for the next year. When the ice and snow melt in early spring, the starch stored in the roots begins to convert into sugar, marking the season when maple syrup workers start collecting sap and making maple sugar. The maple sugar season is short, generally from mid-March to mid-April, lasting only about six weeks. The production season is when the syrup is made towards the end of the harvesting season in early April. It has a strong maple aroma and is an essential flavoring agent for cooking, baking, and making cookies and desserts. Canada's famous international products, maple candy and maple ice cream, are made primarily from this grade of maple syrup. The production of maple sugar is also very simple; it involves heating the maple sap, gradually evaporating the moisture, and finally forming a slightly thick syrup. Typically, 40 kilograms of maple sap can produce only 1 kilogram of maple syrup. Only maple trees over 40 years old or with a diameter of over 25 cm can produce useful sap. To ensure the healthy growth of the maple trees, the sap collected should not exceed 5% of the total amount. Therefore, maple sugar is very expensive; for example, a bottle of natural maple syrup is only 236ml and costs $4.99. Cooking-specific maple syrup is characterized by its caramel-like flavor. Due to its strong aroma, it is widely used in cooking, baking, and as a seasoning for some special foods. In Europe, America, and Japan, it is also used as a flavoring for popular maple-flavored cigarettes. Zongzi Sugar Zongzi sugar is one of the earliest types of Chinese candy. It is mainly made from sucrose, rose petals, maltose, and pine nuts. Its shape resembles a triangular zongzi, hence the name zongzi sugar. Zongzi sugar is hard and transparent, with a glossy appearance, allowing one to clearly see the evenly distributed rose petals and pine nuts within the sugar, resembling beautiful crystal stones. It is sweet, fragrant, and delicious, with the fresh aroma of pine nuts and roses. Due to climate influences, it is not suitable for production in summer. Ingredients: sucrose, pine nuts, dried rose petals, liquid glucose, acetic acid. Production method: 1. The sugar boiling method is the same as for peanut candy. 2. Pine nuts and rose petals must be roasted; otherwise, they cannot be used, as moisture can cause the sugar to crystallize. 3. After cooling the boiled sugar to 160°C, pour it onto a cooling table with flowing water, and while it is still hot, sprinkle the pine nuts and dried rose petals on the sugar paste, folding it back and forth with a spatula. As the sugar paste is folded, it cools, and moisture continuously evaporates, gradually forming soft candy. 4. Shaping: Organize manpower and work quickly to place the soft candy on the table, divide it into small pieces, and knead it into cylindrical shapes (be careful to maintain room temperature). 5. Cutting: Use scissors to cut the candy, turning it each time you cut to ensure that the cut candy appears triangular from any angle. Machines can also be used to produce triangular shapes. 6. Packaging: Wait for the candy to cool completely before packaging to prevent sticking. 7. Quality standards: Color: light yellow-brown, transparent and shiny. Shape: triangular, with no broken edges or short corners, with 240-250 pieces per kilogram. Osmanthus Sugar Osmanthus sugar is made by frying sugar with oil-soaked glutinous rice, using white sugar and osmanthus flowers as the core sugar. The fire must be appropriate, and the coating should be even, with neat branches. The osmanthus used must be fresh and fragrant; when the flowers bloom, they are picked from the tree. Then, white sugar is added for sealing, becoming the raw material for core sugar. The selection of osmanthus for osmanthus sugar is very strict, and the production process is meticulous. Originally known as

How to Choose Candy: 5 Tips for Selecting Candy

How to choose candy 1. Packaging Quality candy has good moisture-proof packaging, clear trademark patterns, candy names, and factory names. The candy packaging should be tight, neat, and without cracks or looseness. High-end candies have several layers of exquisite packaging. Ordinary candy usually has only one layer of packaging, and some even lack the factory name, indicating poor quality. 2. Appearance Quality candy has a smooth and even surface, without cracks, defects, stickiness, or impurities, and good transparency. Filled candies should not leak filling. If the candy is uneven in size, sticky, or lacks transparency, it is of inferior quality. Each type of candy has its unique aroma; if a certain candy loses its inherent fragrance, it indicates a qualitative change, and consumers should avoid purchasing it. This image is provided by registered user 'Flora要努力', copyright statement feedback 3. Taste Good candy has a sweet and smooth taste, moderate sweetness, and no other off-flavors. Milk candy, protein candy, and chocolate candy should have a delicate texture. Inferior candy may have a burnt or bitter taste and other unpleasant flavors. Good candy has intact packaging; hard candy should be hard and brittle; soft candy should be soft and elastic, and filled candy should not leak filling. All candies should not stick to teeth or paper. If there is a sandy texture, it is not advisable to purchase. 4. Quantity Candy produced by regular manufacturers has a certain number of pieces per kilogram, with uniform size. For every kilogram, if there are fewer than 100 pieces, a difference of 2 pieces is allowed; for 100-200 pieces, a difference of 4 pieces is allowed; for more than 200 pieces, a difference of 6 pieces is allowed. If the quantity of candy purchased does not meet the above values, its quality is poor. 5. Melting and Sanding If the surface packaging paper of the candy has slight stickiness, it indicates mild melting; if it starts to melt and deform, it indicates severe melting. A white sandy layer on the candy surface of 1-2m indicates mild sanding; 3-5m indicates severe sanding. Sanding is the phenomenon of sucrose in candy melting and re-crystallizing. Severe sanding makes the candy become brittle and easy to break, which is not advisable to purchase. 5 considerations for selecting candy 1. First, check if the outer packaging is damaged, clean, and if the printing is clear, and if the label is complete and standard. Candy products produced by regular manufacturers should have complete and clear labels, indicating product name, factory name, factory address, ingredient list, net content, product type, execution standard code, shelf life, etc.; do not purchase products with poor printing quality, unclear writing, incomplete labeling, or without a production date. 2. The color of the candy should be normal, uniform, and bright, with a pure aroma and moderate flavor, without any off-flavors; the shape of the candy should be proper, with neat edges, no missing corners or cracks, a shiny and smooth surface, clear patterns, uniform size and thickness, and no visible impurities. 3. Prefer well-known brand products produced by reputable companies sold in large shopping malls and supermarkets. 4. Choose products that are recently produced and have intact packaging. Especially for candies containing dairy products, those past their shelf life are prone to spoilage, appearing yellow and having off-flavors. Additionally, damaged packaging can lead to contamination. 5. Try to eat less candy before bedtime, and brush your teeth after eating candy to prevent cavities.

Can candy be stored in the refrigerator? How to store candy in summer?

Can candy be stored in the refrigerator? The refrigerator is not a good place to store candy. Many people like to keep candy in the fridge, but while candy is sensitive to high temperatures, storing it in the fridge for a long time can cause it to absorb the flavors of other foods, altering its taste, which is not a long-term solution. Here are two methods for storing candy that you can try. Candy Storage Methods: Iron Box Storage: Regular candy can be stored in an iron box for no more than six months, while candies that contain more fat and protein can be stored in an iron box for no more than three months. If there are signs of moisture or spoilage, be sure to throw them away. Glass Jar Low-Temperature Storage: Candy is sensitive to heat and moisture, so it can be placed in a glass jar and stored in a cool, dry place indoors. Tip: Candy should not be placed in direct sunlight and should not be stored with foods that have high moisture content. Whether using an iron box or glass storage, these points need to be noted. Candy Shelf Life: The shelf life of candy is generally six months, which may be shorter by 1-2 months in summer. During the summer and autumn seasons, when the average temperature is above 30°C and humidity is high, the shelf life of various gel candies does not exceed 12 months, and hard candies also do not exceed 12 months. The shelf life of pressed/polished candies is mainly affected by humidity, and if well-sealed, it can last 18 to 24 months.

The development of the candy industry in recent years

The candy industry, as one of the two traditional pillar snack industries in our country, has maintained rapid growth, with its potential market share continuously expanding. In the past five years, China's candy market has maintained an annual growth rate of 8%-12%. By 2011, the scale of China's candy industry had reached 62 billion yuan. While the domestic candy industry is expanding, various types of candies such as health-oriented, low-sugar, fun, and eco-friendly are rapidly entering the Chinese market from abroad. In contrast, the products in China's candy market appear very homogeneous. Under the dual pressure of foreign companies' competition and fierce domestic competition, the product development in China's candy industry faces significant obstacles. The competition among domestic candy companies mainly focuses on price, and their development in new areas is clearly insufficient compared to foreign investments. The serious phenomenon of product homogeneity severely hinders domestic candy companies' competition with foreign brands, resulting in much lower profits than foreign brands, and the main battlefield for domestic brands has also been forced down to the second and third-tier markets. It is worth noting that the global annual per capita consumption of candy is about 3 kilograms, while in our country it is only 0.7 kilograms, indicating that China's candy market has enormous development potential. Domestic companies should focus on product innovation, continuously launching new products and enriching the variety of products. China's candy industry faces a demand pattern of small products and a large market, and candy production companies are currently in a stage of structural adjustment, product renewal, survival of the fittest, and corporate restructuring. As the market operation of candy products shifts from product competition to market marketing, the candy industry has entered the era of brand competition.

The correct way for babies to eat candy

1. Prevent excessive sugar intake. Some parents like to add white sugar to milk and porridge to encourage their children to eat more, which can lead to a preference for sweet foods. Control the amount of snacks for babies, and try to limit sugary treats, chocolates, and jellies to maintain a low-sugar diet. 2. Choose appropriate times for sugar consumption. Children should not be given sugar or sweets on an empty stomach, after a full meal, within two hours before meals, or before bedtime. 3. What to do if the baby insists on having sugar. If the baby loves sweets, parents can make an agreement with them, specifying the amount and times for sugar consumption each week. For example, during the Spring Festival, when there are plenty of treats at home and visiting relatives, it can be agreed that the child can have one piece of candy or two biscuits a day. 4. Do not use sugar as a special treat. When the baby is sick, do not give them sweets to improve the taste, as this is not beneficial for their recovery. 5. Be aware of hidden sugars. In addition to well-known junk foods, there are also sugars hidden in places that are not easily noticed, such as fruit juices and overly sweet fruits. When giving children juice, control the amount to no more than 150 milliliters per day, and it is best to choose pure juice. Encourage the baby to develop a healthy habit of eating more fruits and drinking less juice. If the fruits are too sweet, they should also be consumed in moderation. 6. Strengthen dental protection. Eating sugar can lead to cavities, but it is difficult to avoid it completely. If it is possible to brush teeth immediately after eating sweets, the likelihood of cavities can be significantly reduced. Additionally, regularly take the child to the dentist for check-ups to address any issues promptly, which can also protect their teeth from sugar damage.