By Bernie Pacyniak Editor-in-ChiefCandy Industrypacyniakb@bnpmedia.com getting fresh: Melamine scare heightens importance of transparencyThe first time I ever heard of melamine came a couple of years ago, back in April 2006
Smooth and sophisticated describes the latest introduction from Mars Snackfood … as well as the way in which the company launched the product in early September.
Manufacturers and retailers will descend on Atlanta Oct. 19-23 for ECRM’s Candy Annual Planning event. Here, we offer a preview of the everyday and novelty products confectioners will be showcasing at the fall meeting.
By Deborah CassellEditorConfection & Snack Retailing getting fresh: Ain't nothin' like the real thingAt the Woman’s Club of Evanston in Evanston, Ill., I am known as The Flick Chick for
The ZDS College in Solingen, Germany, has been providing training and professional development for all sectors of the confectionery industry since 1951.
After mastering the art of
making chocolate at the California School of Culinary Arts, Cordon Bleu
Chef Joanie Freeman came up with the idea to combine two full-bodied
flavors: chocolate and tea.
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