Intense research and development efforts within and outside the industry provide confectioners with healthier options.
November 20, 2012
If University of Guelph scientists Robert Lencki and John Craven are correct, they’re on the verge of providing chocolatiers with the industry’s version of the Holy Grail: a healthy fat that mimics cocoa butter in taste and functionality.
To get an idea of how drastically the image of candy is changing these days all you have to do is ask Jessica Daponte what the latest chocolates for kids are.
Julie McLean’s journey to find the right cocoa bean provided the foundation for establishing a premium, bean-to-bar business.
November 20, 2012
As Julie McLean notes on her website for Sibu Sura Chocolates, “We began our journey in 2007 in Virginia, and are now located in the quaint town of Myersville, Maryland.”
Pack Expo 2012 in Chicago provides attendees with a candy-centric approach to finding the latest technologies.
November 20, 2012
Today’s confectionery manufacturers face a variety of challenges, including the need to reduce costs, enhance efficiency, meet sustainability goals and compete in an ever-expanding marketplace.
The new Welch’s Fruit Snacks 1.75-oz. Single Serve packs would make a great addition to any front-end and offer a healthy snack choice to consumers on-the-go.