The candy market has been declining for a decade, with average consumption in France at 3.6 kg per person annually. To adapt, manufacturers are innovating with organic, gelatin-free, and lower-calorie options. Notable shifts include the use of natural flavors and colors derived from radishes, apples, turmeric, and grapes, highlighted on packaging. A confectionery in Montaigu-Vendée produces 3.5 tons daily using these ingredients. Despite these changes, nutritionist Karine de la Rouere emphasizes that candy, even if healthier, should still be consumed in moderation.

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