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The new locations will bring Chococo’s beloved Chocolate House concept to life, blending a vibrant retail destination with a warm, café-style experience, the brand says.

R&D teams in the confectionery sector face a significant challenge: reconciling innovation, nutritional value, and industrial performance. 

The brand's new product is a duet of creamy chocolatey caramel taste and crunchy cookie, all in one bite.

The beans of Theobroma cacao are used to make chocolate and other products, but these plants are threatened by increased drought associated with climate change.

Cherry and apple flavors bring a twist to the brand's foam gummy texture confection.

This collaboration targets helping reduce the carbon footprint for cocoa in Ecuador while helping increase productivity and enhance farmer resilience.

The brand enters the retailer's permanent candy aisle in 1,800 stores with a new Scandinavian sweet.

The confectioner specializes in gummies and has a portfolio of more than 350 products.

The event will take place June 10-14 at the Hyatt Regency Hill Country Resort & Spa in San Antonio, TX.

With extensive experience in consumer-packaged goods manufacturing, Lauer brings deep expertise in plant operations, lean manufacturing, and process improvement.