Candymaking in Canada

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David Carr. Candymaking in Canada

Candymaking in Canada

Table of Contents

1. Letter From the Candy Counter

2. The History of Chocolate

3. Chocolate Arrives in Canada

4. The History of Sugar Candy

5. Bubble Gum

6. An Industry Takes Hold (1900-1920)

7. The Roaring Twenties

8. The Great Depression

9. World War II

10. Post-war Expansion

11. Special Occasions

12. Behind the Brands

13. Consolidation

14. Export Potential

15. No to Low

16. Bars to Boxes

17. Wrapping and Packaging

18. Nostalgia and the Candy Store

Notes

Отрывок из книги

Candymaking in Canada

Confectionery Industry

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It is a matter of growth potential, according to Cadbury Trebor Allan’s Paul Sullivan. The sugar segment is exploding like Pop Rocks (a popular kid’s confection that bursts inside the mouth). “Categories are harder to define in Canada, but you look at trends in the U.S. over the last five years and sugar has been growing at between eight and nine percent a year, while chocolate sales are flat.”

Plus using sugar offers more to work with in terms of colours and shapes that appeal to the fickle core market of six- to nine-year-olds. Paul Cherrie, vice-president of Concord Confections agrees. “The price of entry used to be that the candy had to taste good. Now the candy has to actually do something.”

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