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Thompson Chocolate News

Web Site: http://www.thompsonchocolate.com
80 So. Vine St., Meriden, CT 06451
Tel: (203) 235-2541 Fax: (203) 630-2492

Thompson Brands is an established, leading manufacturer of chocolate novelties, coins and Adora� Calcium, an all-natural chocolate calcium supplement. The factory store is open all year round. Call ahead for current store hours which vary by season.

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The almond bark dark chocolate is one of Thompson ...

July 5, 2004

Thompson Candy was ahead of the low-carb craze when it began co-manufacturing low-carb candy with national brands five years ago. It has always offered sugar-free in its retail store, and added low-carb - which is low-sugar - several years ago.

National candymakers who offer a low-carb, or "diet candy," are now tasting sweet success. Sales of low-carb, sugar-free, low-calorie, or "guilt-free" candy soared 90 percent to more than $273 million last year, according to a recent Associated Press report.

And latecomers are scrambling to catch up. "When you see Hershey's come into it, that's evidence this thing has some legs," Thompson Executive Vice President Steven Gollob said.

At Thompson, the idea was to expand the product line into the lucrative healthy lifestyle market, Gollob said. This means manufacturing the "diet candy," the organic chocolates; and the calcium and vitamin fortified lines that are marketed by national brands in its Meriden and Fairfield, Calif., plants.

The national brand provides its own recipes; sometimes its own chocolate is delivered to the plant, where it is mixed, molded and packaged before making its way to retailers' shelves. Gollob wouldn't reveal the names of the national brands except to say one co-manufacturer is among the top three low-carb brands. Thompson's innovation in the lifestyle market has put the candy maker on the map, Gollob said. Much of the trick is in the sugar substitute. Some leave a poor aftertaste. Thompson uses maltitol in its low-carb line, a costlier compound that explains why diet candy is more expensive to make. And Gollob points out that the finished product is still high calorie, and high fat, but it fits the criteria for low-carb diets.

Thompson also uses sucralose sweetener in its sugar-free line, which adds no sugar calories, according to the Food and Drug Administration.

Gollob predicts that the low-carb hype will likely die down some, but will lead to permanent changes in eating habits. "Consumers will educate themselves to see good carbs, bad carbs, and will make reduced carbs part of their lifestyle," he said.

Thompson does very little advertising of its retail store, except around holiday time. But as more customers find out they can pick up their low-carb chocolate locally, there may be more than just the almond bark dark in short supply. "I guess I better let them know in the office," Gollob said with a grin.

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