Bonds Confectionery was established in 1895, and has continued to go from strength to strength.
Offering consumers a nostalgic look at their childhood, consistently appealing to a new audience and staying innovative in the confectionery market has long been the company’s ethos, and 2012 has been no exception.
Four of the products developed and released this year include the Retro Classics bag, milk chocolate Honeycomb and its two character sweets, Miss Penny Penguin & Friends and Horatio Hog & Friends.
When developing the Retro Classics bag, Bonds Confectionery was conscious that there were no products which combined the nation’s favourites such as Swizzles-Matlow, Barratts and Dennis & Gnasher in one offering. Capitalising upon its contacts in the industry, Bonds Confectionery collaborated with manufacturers to produce the Retro Classics bag, which include treats such as Drumstick Lollies, Love Hearts, Fruit Salads and Black Jacks.
Philip Courtenay-Luck, managing director of Bonds Confectionery said: “The Retro Classics bag is proving extremely popular with adults and children alike as well as being the perfect opportunity for retailers to increase their bottom line. So far this year it has proven to be our most successful product launches.”
In August and September, Bonds Confectionery unveiled its first character bag range of sweets, Miss Penny Penguin & Friends and Horatio Hog & Friends, which were developed to appeal to the consumer wanting a value snack which was free from artificial colours and used natural flavours.
With its soft chewy texture, fun personality and great taste it was important that the packaging reflected the contents and so Bonds Confectionery use soft touch bags with pastel and black colouring, making the sweets stand out on shelf, retailer hooks or simply in Bonds Confectionery’s shelf ready packaging.
The latest product to be introduced to the portfolio is the milk chocolate Honeycomb. Bonds Confectionery invested in the moulds which produce an original bite sized product, rather than the slab bar often associated with honeycomb.
Courtenay-Luck added: “We worked on the milk chocolate Honeycomb quite consistently, and did numerous taste tests within the market to see what variation of product was the most popular. As the finished honeycomb has a larger surface area than bigger slabs currently on offer, we found that it was necessary to increase the chocolate percentage from 28% to 45%. As a result the milk chocolate Honeycomb is receiving positive feedback from customers.”
Bonds Confectionery
Tel: 01623 446001
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