A Life in Balance
“The sweet spot in snacking is the intersection of indulgence and better-for-you,” according to Joan Steur, trends editor of Candy and Snack Today.

Keynote speakers and clinical nutrition papers encouraged those attending this show to think of candy as one of life’s little pleasures rather than public enemy No. 1 in the obesity crisis. A proposed definition of “moderate” candy consumption of 50 to 100 calories a day was suggested in a paper published in Nutrition Today and touted by the association.

Micro Mini Meets Mega
This show is the kingdom of bite-size pleasures, and there is plenty of innovation on the micro mini front. Yet some big brands like M&M introduced Mega M&M’s—a much larger, but still bite size—portion of this favorite candy. The latest adorable entry was Peeps minis (in sour watermelon, strawberry crème and chocolate crème), individually packaged.

Powered-up Snacks
Super fruits, seeds, whole grains and extra protein powered up candy and salty snacks. Conscious caramels had superfood ingredients. Functional chocolate was available to energize or calm the consumer.

Free-from Claims
Gluten free, sugar free, egg free, wheat free and other free-from claims appeared throughout the show to let consumers know that a single allergy or sensitivity won’t keep them from enjoying their favorite treat.

Made for Me
Consumers’ desires for unique, made-for-me products are fueling growth in custom-packaged and custom-decorated products. An enormous and playful display allowed buyers to step up to a fantasy factory and customize their own assortment of mints that was delivered with a customized label.

Flavor up
Always the trend barometer, the new Jelly Belly flavor is draft beer when craft beers are becoming all the rage in foodservice. Sweet, salty and hot flavors were in the spotlight in every category. Sweet chili pistachios gave a healthful snack a kick. Sriracha is undoubtedly the pepper of the year.

Candy with a Conscience
Programs like Cocoa Care (www.cocoacare.org) aim to improve the livelihood of growers as well as build a sustainable supply chain through sponsorships.

Brand Energy
Some of the biggest brands in candy demonstrated that a great brand can be constantly refreshed with line extensions that are on-trend with today’s consumers. Favorite brands added new ingredients, new sizes and new flavor combinations.

Reinvigorating the Classics
Brownie brittle offered rich brownie flavor, the sweetness of a cookie and the crunch of a chip. Pretzel thins extended the already popular line with more flavors and coatings beyond the basic salt and dark chocolate.

The classic potato chip was seen as almost a vintage icon at this show, where many were made of ancient grains—newly popularized—and a wide range of root vegetables. Falafel chips were offered in original, spicy and za’atar flavors. Seaweed takes another inherently healthful product and turns it into flavorful roasted chips in flavors such as sesame, olive oil and wasabi. All of the hot new ethnic and American regional flavors were evident in various incarnations of salty crunchy snacks.

From vintage to avant garde, all of the trends were ready for indulgence at the Sweets & Snacks Expo.

Sharon Olson is founder and president of Chicago-based Olson Communications, a food-marketing agency that sponsors the annual Chefs of Tomorrow™ Award for professional culinary-arts training programs nationwide. Recent recipients include Le Cordon Bleu College of Culinary Arts in Portland, Ore., and The Art Institute of Washington in Arlington, Va.