Renowned for providing an unrivaled chocolate and macadamia nut experience, Hawaiian Host, Inc. will be sampling its most popular products in booth 1429 at this year’s Sweets and Snacks Expo. Producing a large variety of high-quality products, from confectionery gifts to premium snacks, Hawaiian Host, Inc. is the parent company to Hawaiian Host®, a world-leading producer of chocolate covered macadamia nuts, and Mauna Loa®, the No. 1 macadamia nut brand in North America. Hawaiian Host, Inc. has been delivering consistently delicious products for nearly a century and is a favorite among chocolate and macadamia nut fans across the globe. Headquartered in Honolulu, Hawaii, and sold in over 25 countries, Hawaiian Host, Inc. produces more than 40 delicious candies and snacks for gifting and anytime indulgence.
Crafted with the finest, hand-selected macadamia nuts covered in a rich and creamy original chocolate recipe that’s been passed down through generations, Hawaiian Host’s decadent confections are made for indulging no matter where you are. The authentic Hawaiian brand has been a timeless and trusted treat for over 90 years, and along with being perfect for the everyday occasion, its beautifully packaged products have become a popular gift for chocolate lovers around the world.
With a proprietary dry roasting process that’s been mastered over the past 40 years, Mauna Loa macadamia nuts deliver a signature crunch and rich, buttery flavor that’s meant to be shared and savored. As the hardest nut to crack (literally), the cultivation process of this exotic nut requires careful attention and years of expertise to ensure every macadamia nut meets Mauna Loa’s high-quality standards. To enhance the natural flavor of the macadamia nut, Mauna Loa has applied that same meticulous detail into perfecting its signature dry roasting process. To ensure consistency and quality, 100 percent of the nut processing and roasting takes place at the brand’s Hilo, Hawaii, facility.
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Hawaiian Host and Mauna Loa products are available through all major trade channels in the United States and select international markets.
Visit Hawaiian Host, Inc. at booth #1429. For more information, go to www.hawaiianhost.com or www.maunaloa.com, call 888.414.4678 or email info@hawaiianhost.com.
Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, is expanding its dairy-free chocolate product portfolio. The new Pathway range will premiere at this year’s annual Sweets & Snacks Expo in Chicago, Illinois on May 22-24, 2018. With consumers demanding more dairy-free options across food categories, Pathway offers a range of dairy-free chocolate solutions, ready to use for myriad applications, including confectionary, baked goods, cereals, and snack products. The Pathway coatings and inclusions offer sweet and decadent flavor profiles that ensure Barry Callebaut customers can create products that respond directly to consumer demand for more dairy-free options, without sacrificing taste. The Pathway dairy-free range of coatings and inclusions does not contain any dairy ingredients. These products are offered in dark and “milk-like” flavors. The “milk-like” products offer a lighter color and “milkier” type flavor profile to mimic as closely as possible the flavor of a milk chocolate.
The new product line is an example of Barry Callebaut’s commitment to product development and innovation that responds to consumer demands. According to Laura Bergan, Director of Innovation and Market Development at Barry Callebaut, “Many consumers are interested in healthier options and have adapted their lifestyles to include more plant-based foods and thereby turning to dairy-free products. The Pathway coating and inclusion portfolio is a fantastic offering to provide our customer base with alternative options to fit consumers’ demands in the dairy-free space.” Barry Callebaut’s Marketing and Innovation team will continue to drive new product development in line with the consumer landscape and the demand for dairy-free, plant-based products across eating occasions.
Barry Callebaut at Sweets & Snacks 2018
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To learn more about the Pathway range and see the inspiring chocolate experiences of tomorrow, visit the BC STUDIO at the Sweets and Snacks Expo. At the BC STUDIO, ingredients are combined with expertise and passion for developing the chocolate experiences of tomorrow.
At the Sweets & Snacks Expo, Barry Callebaut will also be presenting its newly published ‘Consumer Chocolate Sensory Wheel’ at the Discovery Theater on May 22 from 10:00 a.m. – 10:30 a.m. Join Barry Callebaut’s Renata Januszewska, Global R&D Sensory Methodologies Manager, to discover the new sensory language of chocolate. Based on a new book ‘Hidden Persuaders in Cocoa & Chocolate – A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’, written by Januszewska, with input from Barry Callebaut’s team of chocolate and cocoa scientists and specialists, and leading global flavor house Givaudan, the Consumer Chocolate Sensory Wheel is the first serious attempt rooted in science to create a sensory language for the chocolate industry.
Most people know Atkinson Candy for its iconic candy brands, like Chick-O-Stick, Peanut Butter Bar, Slo-Poke, Black Cow and Sophie Mae Peanut Brittle. What many don’t know, however, is that the company has been hand making these and other products at its Texas-based facilities using simple ingredients and heritage recipes since its founding 85 years ago.
“Today, we’re applying this expertise in craft confections to Caramels by Atkinson, our new line of handcrafted caramels made from simple ingredients,” says Eric Atkinson, President.
Available for the fall and holiday seasons, Caramels by Atkinson can be enjoyed in five perennially popular varieties: Caramel Apple, Pumpkin Spice, Vanilla, Gingerbread and Chocolate Peppermint – the perfect flavor companions for falling leaves and chilling winds.
“Our new caramels are a byproduct of many impassioned work sessions. Each recipe was carefully worked and re-worked to achieve an unbeatable balance of flavor, chewiness and a smooth caramely goodness,” says Atkinson.
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As a family-owned company focused on the highest quality confections, Atkinson Candy believes that the best candy is still candy that’s made with real ingredients by real people for all people. Caramels by Atkinson are a testament to that belief.
Atkinson Candy Company has an 85-year history of handcrafting some of the most classic candies still on the market. According to Atkinson, “That’s the unique thing about our business; we’re a true hybrid of tradition and innovation. While we stay true to our traditional roots, we’re still looking for ways to make sensible updates to our brands and recipes that entice younger consumers to come along on the journey with us.”
“With a new 40,000 square foot factory expansion completed, there are a lot of new things happening at Atkinson Candy. We’re leaning in to our future and preparing for the next 85 years,” says Atkinson.
Visit Atkinson Candy Company at booth #1823 during the Sweets & Snacks Expo 2018.