Candy aficionados around the world recognize the name Albanese.
This candy manufacturer -- with two locations in Merrillville and Hobart -- produces such confections as Gummis, chocolate in all shapes and sizes and roasted and chocolate-covered nuts.
"We have very strong sales in Japan, Korea, Taiwan, South Africa, Israel, England and New Zealand," said owner Scott Albanese. "In the Nielson Report, we're number one in non-chocolate candy sold in all of Canada."
Albanese candy can also be found in all 50 states in retail outlets, theaters and specialty stores. In addition to candy created at the two factories in Northwest Indiana, Albanese Confectionary Group also distributes candies that generations of Americans grew up with, such as Pez, Mary Janes, wax lips and Tootsie Pops.
"We're the largest bulk distributor of candy in 18 states," Albanese said.
Candy is made at Albanese facilities by two shifts, six days a week, 52 weeks a year. Most of the employees are trained candy makers who work to produce, pack and ship the confections.
Among the most popular candies produced by Albanese are Gummis, which come in 18 flavors such as Rockin' Raspberry, Orney Orange, Lickin' Lemon and Poppin' Pineapple, Scott Albanese's personal favorite.
Gummi shapes include worms, bears, airplanes and soldiers. In fact, when American troops first went to Iraq, they carried Gummis produced by Albanese with them.
Corn starch and gelatin play major roles in the creation of the 50,000 pounds of Gummis made in the factory every day.
A specialized system that coats candy trays with corn starch to produce the Gummis is used by only three candy-makers in the U.S., Albanese said. The process requires 30,000 pounds of corn starch every hour and produces 18,000 trays of Gummis a day.
Gelatin is what gives the Gummis their squishy texture and flavor. However, Albanese had to discover a way to extract the flavor from this substance before success was achieved.
"In 1998, we bought a lab and discovered how to get flavor out of gelatin. Today, gelatin is known by flavor, not just by color," Albanese said.
