Key findings
- 1Artificial colors in candy are petroleum-derived synthetic dyes, and the EU requires warning labels on products containing them
- 2Confectioner's glaze (shellac) is a resin secreted by lac insects, applied as a coating on hard candies and jelly beans
- 3Modern candy engineering precisely controls sugar crystallization, moisture content, and flavor release timing, none of which is possible with kitchen ingredients alone
Why is Candy ultra-processed on average?
Modern candy manufacturing is applied chemistry. Hard candies require sugar cooked to precise temperatures (300-310F for hard crack stage) with corn syrup (prevents crystallization), citric acid (sour flavor), and artificial colors and flavors. Chewy candies add hydrogenated palm kernel oil (texture), glycerin (moisture retention), soy lecithin (emulsification), and confectioner's glaze (shellac, a resin secreted by lac insects, used for shine). Chocolate-coated candies use compound coatings with PGPR replacing cocoa butter. The coloring alone is telling: Red 40, Yellow 5, Yellow 6, and Blue 1 are synthetic dyes, and each one is a penalised additive class in the processing score. Each candy type has its own specific additive profile engineered for its particular texture, flavor release, and shelf stability. In our analysis, candy products average a Processing Score of 10.9, which is Level 4.
How 21,774 candy products break down
Share of products at each processing level, in our analysis.
Candy brand comparison
From least to most processed in our database.
How to read a candy label
- 1
Artificial colors (Red 40, Yellow 5, Blue 1) are petroleum-derived synthetic dyes
- 2
"Confectioner's glaze" is shellac (which is an insect-derived resin used for shine coating
- 3
Corn syrup is added to prevent sugar crystallization, not just for sweetness
- 4
Multiple sugar sources (sugar, corn syrup, dextrose, maltodextrin) often appear in a single product
Which ingredients should you watch for?
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Frequently asked questions
What candy is the least processed?
Simple sugar candies like rock candy (just crystallized sugar), natural licorice, or dark chocolate-covered nuts are far less processed than most commercial candy. Candy made with recognizable ingredients (sugar, chocolate, nuts, honey) without artificial colors or flavors is the least processed category.
Are natural candies less processed?
Candies colored with fruit and vegetable juices instead of synthetic dyes, and made without artificial flavors, are usually less processed than conventional candy. They are still processed, but without the most industrial additives. Search a brand to see its own score.
Why do some candies have warning labels in Europe?
The EU requires products containing certain artificial colors (including Red 40, Yellow 5, Yellow 6) to carry the warning: "may have an adverse effect on activity and attention in children." The same dyes are used without warnings in the US.