Candy Dish Blog

Yesterday the Center for Science in the Public Interest continued its campaign against food dyes or colors by issuing a new report that suggests food dyes “pose risks of cancer, hyperactivity in children, and allergies.” Although the report is 58 pages long it does not present any new previously un-reviewed scientific research.  CSPI itself notes that the cancer link is tenuous at best. 

The fact is that colors are an important component of confections providing distinguishing characteristics, flavor recognition and appeal.  All certified colors used in food production in the U.S. meet stringent FDA requirements and are safe for human consumption.  For more information, read this FDA brochure on “food ingredients and color” safety.

CSPI’s goal appears to be to create alarm among consumers thus bringing public pressure to bear, in an attempt to force the Food and Drug Administration to review their position that food colors (and indeed other ingredients in food) are safe. 

All food additives, like colors, are carefully regulated by FDA and various international organizations to ensure that foods are safe to eat and are accurately labeled. In fact today, food and color additives are more strictly studied, regulated and monitored than at any other time in history.

It’s always smart to understand what ingredients are used in the food products you eat and to be informed about your health, and it’s good to know that the some of the top scientists in the world at FDA are helping us learn what is safe and good to eat.

Colour Wheel by Tiny_Packages

Michelle Obama is set to discuss her initiative to combat childhood obesity. Susan wrote about this last week. We are committed to seeing our nation's future as healthy and sustainable with healthy, happy children who learn to make sensible choices that carry on into adulthood. To quote Susan:

NCA takes seriously the First Lady’s interest in healthy children. We hope the emphasis will be on positive incentives to create healthy lifestyles including encouraging physical activity, wonderful inspiring incentives to encourage increased consumption of tasty fruits and vegetables and initiatives to discourage overconsumption of foods and beverages.

We also hope that the First Lady and other food policy leaders will continue to acknowledge that there is a place for small pleasures, like candy, in the lives of children and adults. As most diet programs acknowledge it’s the little pleasures that help us achieve lasting change and good health.

Update: See this article on ABC's Good Morning America.

Watch the speech, to be broadcast at noon today:

Update: Broadcast removed after it was over.

Just like a night at the movies, candy and chocolate are fun treats that add a little pleasure to our lives. Consumers enjoy candy when they celebrate, relax and have fun with family and friends.

Less than two percent of consumers’ caloric intake comes from candy, proving that individuals realize candy is an occasional treat. When it comes to candy, consumers always know what they are getting, as candy products are clearly labeled. There are a variety of candy and chocolate options to fit every taste and lifestyle including small, “snack size” or “bite size” confections as well as low-fat, non-fat and sugar free candy products. Larger theater style packages, clearly labeled as to their portion sizes, are meant to be shared with a group of friends or family while viewing a movie or event or participating in the many shared experiences of our lives together.

• Milk provides nutrients essential for good health and kids will drink more when it's flavored.


• Flavored milk contains the same nine essential nutrients as white milk and is a healthful alternative to soft drinks.


• Drinking lowfat or fat free white or flavored milk helps kids get the 3 daily servings of milk recommended by the Dietary Guidelines for Americans, and provides three of the five "nutrients of concern" that children do not get enough of - calcium, potassium and magnesium as well as vitamin D.


• Children who drink flavored milk meet more of their nutrient needs; do not consume more added sugar, fat or calories; and are not heavier than non-milk drinkers.


• Lowfat chocolate milk is the most popular milk choice in schools and kids drink less milk (and get fewer nutrients) if it's taken away.

• Rinse your mouth with water after eating to remove as much acid and residual food as possible.


• Brush and floss after each meal, as well as in the morning and evening.


• If you have children, supervise their tooth brushing. Many kids lack the dexterity to brush well on their own, so it pays to sit with them through this exercise.

Shelf Life and Storage Suggestions

• Chocolate. Dark chocolate can be kept for a year or more if wrapped in foil and stored in a cool, dark and dry place. A pantry or basement is an ideal location. Milk and white chocolate have a more limited storage time—no more than 8 to 10 months.


• Hard Candy. Hard candies (lollipops, lifesavers, butterscotch) can last up to a year when stored at room temperature or in a cool, dry location.


• Jellied Candies. If the packaging has been opened, soft candies should be kept in a covered candy dish, away from heat and light at room temperature (about 70 degrees). Stored in this manner, the candy should last six to nine months. If the packaging has not been opened, soft sweets will last approximately 12 months.


• Candy Corn. If the packaging has been opened, candy corn should be stored under the same conditions as soft candies and will last approximately three to six months. Unopened, fresh packages will last about 9 months.


• Gum. As long as the packaging remains sealed, most gum products have a shelf life of six to nine months. To maximize product freshness, keep chewing gum packages in a cool, dry place and out of any direct sunlight.


• Caramel. Should be kept covered, away from heat and light at room temperature. Stored properly should last six to nine months, even up to 12 months in some cases.

General Guidelines

• Protection in the Pantry. While different types of candy have different storage requirements, generally the pantry is a safe place to stash sweets. Airtight storage in a cool place will ensure a longer shelf life. A number of candies may be frozen as well.


• Wrap it up. Treats such as taffies, caramels and nougats should be protected from dampness during storage. Before storing away, make sure these sweets are wrapped individually with clear cellophane.


• Avoid Moisture Mixes. Do not mix candies that absorb moisture such as caramels, mints and hard candies with candies that lose moisture such as fudge and creamy candies. Storing these sweets in the same container will cause the harder candies to become sticky. To make sure that hard candies stay hard, sprinkle with finely ground sugar and store in an air-tight jar.


• Cryonic Candies. Freezing is a popular method for keeping candy over long periods of time. However, not all sweets are suited for the freezer. While toffee and truffles can be frozen for up to two months, avoid freezing candy with fruits and nuts.