The food sector, of which the confectionery industry is a part, is characterized by dynamism and constant increase in value. Consumption of food products has a significant impact on human health and life, while production processes affect the state of the natural environment. Both environmental and social aspects are the basis for creating sustainable food products based on the concept of sustainability. The aim of the study is to determine the degree of development of sustainable confectionery products in the studied companies. The research used CATI (Computer Assisted Telephone Interview) method, and CAWI (Computer Assisted Web Interview) method. The research tool used was a survey questionnaire. In order to determine the degree of development of sustainable confectionery products, statistical analysis was carried out using a development index based on distance from the benchmark. The results obtained indicate that the degree of development of a given object is quite far from the ideal. The theoretical and empirical considerations carried out in the article prove that there is a need for further research aimed at creating sustainable product offerings in food industry enterprises.