스위스 카라멜 츄잉캔디 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

츄잉캔디

HS 코드

170490

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

스위스의 카라멜 츄잉캔디 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 스위스의 카라멜 츄잉캔디 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

스위스 내 카라멜 츄잉캔디의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 170490)

스위스의 카라멜 츄잉캔디 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	28,725,555	236,973,442 USD
2023	28,541,707	223,420,227 USD
2022	26,684,779	178,066,546 USD

스위스에서 수출되는 카라멜 츄잉캔디의 주요 수출 대상 시장 (HS 코드 170490) 2024

2024년 기준, 스위스발 카라멜 츄잉캔디 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	미국	9,716,934.377	80,346,669.652 USD
2	독일	7,043,857.638	55,929,459.896 USD
3	프랑스	1,939,822	17,103,831.299 USD
4	벨기에	879,099	7,468,611.555 USD
5	영국	859,679.754	7,165,957.789 USD

소싱 진단

스위스산 카라멜 츄잉캔디, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 짚어드려요.

무료 진단, 계정 없이 이용 가능합니다.

스위스의 카라멜 츄잉캔디 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 스위스의 카라멜 츄잉캔디 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스위스 내 카라멜 츄잉캔디의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 170490)

스위스의 카라멜 츄잉캔디 수입 물량/금액 3년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	22,831,046	164,786,617 USD
2023	21,514,803	150,159,764 USD
2022	22,511,783	132,021,741 USD

스위스에 카라멜 츄잉캔디를 공급하는 주요 원산지 공급국 (HS 코드 170490) 2024

2024년 기준, 스위스로 카라멜 츄잉캔디를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	독일	10,170,656	67,887,623.511 USD
2	오스트리아	3,396,514.491	16,219,574.045 USD
3	프랑스	1,810,027	15,338,076.617 USD
4	벨기에	1,470,200.938	11,307,729.711 USD
5	네덜란드	959,077.787	8,898,655.854 USD

수출 진단

우리 카라멜 츄잉캔디, 이 스위스 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 봐드려요.

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

스위스 카라멜 츄잉캔디 가격, 어디까지 필요하세요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormPackaged

Industry PositionConsumer Packaged Food (Sugar Confectionery)

Market

Caramel chewy candy (e.g., soft caramels/toffees) in Switzerland is a mature, high-income consumer market supplied by both domestic manufacturers and imports, with two-way trade in HS 170490 sugar confectionery. Domestic production includes Swiss caramel confectionery marketed under Munz (Maestrani) with distinct texture variants (e.g., “Original Hard” and “Extra Soft”). Switzerland imports most HS 170490 sugar confectionery from neighboring European suppliers (notably Germany and Austria), while also exporting globally (including to the United States and Germany). Market access is primarily shaped by Swiss food-law compliance for labeling/consumer information and correct customs classification using the federal customs tariff database (Tares).

Market RoleTwo-way trader (importer and exporter) and high-income domestic consumer market

Domestic RoleRetail confectionery/snacking category supplied by domestic Swiss manufacturers and imported brands

SeasonalityYear-round retail availability with seasonal promotional peaks (e.g., holidays and gifting periods).

Specification

Primary VarietyMilk caramel (hard and soft/chewy variants)

Secondary Variety

Chocolate-coated caramel (bouchée-style)

Physical Attributes

Texture differentiation (hard vs soft/chewy) is a primary acceptance attribute.
Uniform caramel color and controlled stickiness are important for consumer handling and packaging performance.
Chocolate-coated caramel variants exist in the market (caramel core with white or dark chocolate coating).

Compositional Metrics

Typical formulations are sugar/glucose-syrup based with dairy ingredients (e.g., condensed milk, butter, cream) and may include emulsifiers (e.g., E471) depending on product type.
Allergen presence (milk; and potentially soy in chocolate-coated variants via lecithin) is a key compositional consideration for Swiss labeling.

Packaging

Retail packs commonly include bags and boxes, and chocolate-coated caramel products may be individually portioned.

Supply Chain

Value Chain

Ingredient sourcing (sugar/glucose syrup/dairy) → caramel cooking → cooling → forming/cutting → (optional) chocolate coating → wrapping/packing → distribution → Swiss retail

Temperature

Ambient distribution is typical, but heat exposure can soften caramel and increase sticking risk; storage and transport should limit high-temperature excursions.

Shelf Life

Shelf life is driven by moisture control, temperature stability, and packaging barrier performance; lot coding supports withdrawals/recalls when needed.

Freight IntensityMedium

Transport ModeLand

Risks

Regulatory Compliance HighLabeling non-compliance (especially undeclared allergens such as milk, or missing mandatory consumer information) can trigger stop-sale actions, product withdrawal/recall, and importer liability under Swiss food legislation for packaged caramel confectionery.Run a Switzerland-specific label compliance review (ingredient list, allergen emphasis, required declarations) against LIV requirements and maintain controlled label artwork approvals per SKU/lot.

Tariff Classification MediumMisclassification in Swiss customs tariff codes can lead to incorrect duty/VAT treatment, delays, and retroactive adjustments.Validate HS/Swiss tariff classification in Tares and request binding tariff information from the customs authority when classification is ambiguous.

Food Safety MediumAllergen cross-contact (milk as a core ingredient; soy possible in chocolate-coated variants) and foreign-body hazards can drive recalls even for shelf-stable confectionery.Implement supplier allergen control plans, finished-product traceability, and appropriate foreign-body controls (e.g., sieving/metal detection) aligned with the product format.

Logistics MediumTemperature excursions during warehousing or transport can soften caramel, increase stickiness, and degrade product presentation (especially in warm seasons).Specify maximum temperature exposure limits in logistics SOPs, use heat-protective secondary packaging when needed, and align inventories to avoid prolonged summer storage.

Sustainability LowSome caramel confectionery variants may include palm oil and chocolate ingredients, which can increase sustainability-screening and responsible-sourcing expectations from buyers.Maintain documented responsible-sourcing policies for palm oil (where used) and cocoa (for chocolate-coated variants) and ensure ingredient transparency on-pack.

Sustainability

Palm oil sourcing scrutiny for certain caramel confectionery variants (e.g., chocolate-coated caramel products listing palm oil in ingredients).
Packaging waste from individually wrapped or portioned sweets.
Upstream dairy and sugar footprint considerations for milk-based caramels.

Labor & Social

No widely documented Switzerland-specific labor controversy is uniquely associated with caramel candies; however, upstream agricultural inputs (e.g., sugar and palm oil where used) can introduce supplier due-diligence expectations.

FAQ

Which HS chapter typically covers caramel chewy candy trade flows related to Switzerland?Caramel chewy candies are generally classified under HS Chapter 17 (Sugars and sugar confectionery), commonly within HS 1704 (sugar confectionery). For Switzerland, the exact 8-digit tariff number and any origin-dependent duties or restrictions should be checked in the federal customs tariff database (Tares).

Is Switzerland mainly importing or exporting sugar confectionery relevant to caramel candies?Switzerland is both an importer and an exporter of HS 170490 sugar confectionery (a category that can include caramel-type sweets), with substantial two-way trade reported in 2024. Imports are sourced heavily from nearby European partners, while exports reach multiple markets including the United States and EU countries.

What is the most common Switzerland-specific compliance pitfall for packaged caramel candies?Labeling compliance is a frequent high-impact risk: Swiss food information rules require mandatory consumer information, including ingredient listing and allergen-related information. For caramel candies, milk is a common allergen ingredient and must be correctly declared and emphasized as required.