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Articles Tagged with ''Vosges Haut-Chocolat''

Vosges’ New Year Chocolate Bars

Vosges Haut-Chocolate, Chicago.

Bernie Pacyniak

February 1, 2017

Vosges Haut-Chocolat founder Katrina Markoff rings in 2017 with five new chocolate bars.

Pushing Premium: Research shows premium chocolate segment drives growth, innovation in overall chocolate market

Premium chocolate is less than 20 percent of $22-billion chocolate market but still serves as influential segement.

Alyse Thompson-Richards

December 9, 2016

Niche followings, small batches give premium chocolatiers flexibility to try new things without much risk.

Winter Fancy Food Show

Driven to the ‘dark side’

Hi-octane chocolate as well as reimagined marshmallows and marzipan catch the attention of Candy Industry’s trends spotter at the Winter Fancy Food Show.

Curtis Vreeland

January 26, 2016

The release of a new Star Wars movie seems to be affecting craft chocolate makers. Dark bars with a “force” factor above 80 percent cacao abounded at last week’s Winter Fancy Foods Show at the Moscone Center in San Francisco.

Risk-taking and innovation

Two confectionery innovators prove risk taking can pay off

Bernie Pacyniak

June 13, 2012

Everyone’s heard the complaint about too many me-too products being introduced into the marketplace. One of the main reasons for this lack of creativity stems from the fact that being innovative truly requires extensive use of the right brain as well as having a penchant for risk-taking.

Opopop aims to heat up microwave popcorn category

Hershey showcases its new strategies at Sweets & Snacks Expo

Hershey showcases new strategies, candy

Hard candy evolves beyond traditional sweetness

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August 20, 2025

Breaking the Mold: Fresh Perspectives on Modern Bakery Packaging Solutions

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

June 23, 2026

Better Bread: Smarter Formulation

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

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Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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