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Last month, a museum honoring the life and accomplishments of Milton S. Hershey opened in downtown Hershey. The Hershey Story, The Museum on Chocolate Avenue, is the first landmark building

The Lone Star State will play host to ECRM’s Winter Confectionery Efficient Program Planning Session, to be held at the Hyatt Regency DFW in Dalls, Feb. 15-19. For details, visit Efficient Collaborative Retail Marketing at www.ecrm-online.com.

Confectioners save their most novel product ideas for children. These include inventive flavors, textures and value-added takeaways.

Sugar-free gums with added benefits continue to flourish, thanks to new product innovations.

One of the largest categories in the confectionery industry, chocolate tablets/bars offer everything from premium to exotic flavors. These innovations keep the segment thriving, leaving consumers asking for more.

By Bernard Pacyniak Editor-in-ChiefCandy Industrypacyniakb@bnpmedia.com getting fresh: Recession inspires R&DIs the recession stifling new product innovation?At first glance, my answer would be yes. I mean, given the constraints of lackluster

Recently, the Food and Drug Administration (FDA) found samples of peanut butter and peanut paste contaminated with Salmonella, which were traced back to a Peanut Corporation of America (PCA) plant.

By Deborah CassellEditorConfection & Snack Retailingcasselld@bnpmedia.com getting fresh: White House haute cuisine?Among the many articles I read online about yesterday’s inaugural events was one detailing former President George W. Bush

Mastering the seven seas requires a seasoned sailor to demonstrate inimitable passion, skill and precision - and navigating the murky waters of the food industry requires nothing less.

Many people serve raw vegetables or fish (aka sushi). But it’s not every day one finds raw chocolate.