Candy Industry

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This spring the University of Wisconsin-Madison's Department of Food Science will host a course titled, "Enhanced Confections: The ‘How To’ of Functional Confections."

The 2015 European Candy Kettle Club Award recipient, Jean-Luc Grisot of Valrhona, believes that intense and personal involvement on all fronts — be it in the fields, in the lab, in the plant or with the customer — results in better chocolate and a better company.

Dulcey was discovered by Frederic Bau, the company’s executive pastry chef, as a result of leaving white chocolate in a water bath for 10 hours.

“We have all the competitors that everybody else does in the States,” say founder Robin Burnette. “We have all the grocery stores, Walmart. They’re selling chocolate bars. [But] in Canada they sell all Canadian chocolate bars. A majority of Canadians go south in the winter time, so we carry a lot of U.S. chocolate bars. We’ve got that chocolate bar that you like from the States that you found, and we also bring in the British chocolate and a lot of Dutch licorice.”

The Wonder Vault is a new introduction to the United State market, coinciding with the release of the Cinnamon Bun and Red Velvet flavors, which will join Oreo's permanent product lineup in the United States.

Chuao Chocolatier, maker of culinary-driven, ethically sourced chocolate confections, is launching its beauty-inspired, organic chocolate bar line: Lovely by Chuao Chocolatier.

The two shows, run by the Retail Confectioners Association of Philadelphia (RCAP) and Urban Expositions respectively, operated independently while utilizing a single cohesive floor plan at the Greater Philadelphia Expo Center.

What's next on store shelves? Snacks made with crickets, grass-fed everything, and protein where you least expect it.

With consumers growing increasingly worried about the potential detriments of eating too much sugar, the hunt is on for the best alternatives.

The Good Food Awards celebrate tasty, authentic and responsibly produced food.