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Hammond’s Brands has introduced a line of 3-oz. vertical-tablet Belgian chocolate bars, which are a larger than Hammond’s existing 2.25-oz. chocolate bars.

It's a wild, wonderful and at times wacky world of flavor fusion, alternative sweetening and exotic experimentation for confectioners and flavor technologists.

Peter Boone, Barry Callebaut’s new chief in the Americas, shares his thoughts on Forever Chocolate progress, premiumization, Ruby chocolate, Millennials and telling a good story — about chocolate.

Mars Wrigley Confectionery has launched a second Flavor Vote campaign, asking M&M’S lovers to choose from three crunchy possibilities.

During the National Confectioners Association (NCA)’s State of the Industry conference held in Miami Beach earlier this week, several industry leaders were honored. Yesterday, Tony Jacobs, president of Bazooka Candy Brands, a division of New York City-based Topps, received the Advocate of the Year award. On Monday, Krisanne Flamini, category manager for Wawa, Inc., and Barry Phillips, category manager for SpartanNash, were recipients of the NCA’s 2018 Confectionery Leadership Award.

When Mars Wrigley Confectionery U.S. sought to update an earlier survey conducted by the company on consumer behavior, it did so to see “how Millennials and Baby Boomers experience treats, the role of social media in treating and more.”

More than half of American consumers say they trust the Fairtrade label, new findings by research firms Globescan and Atlantic 57 reveal.

OCHO Candy, maker of unique organic chocolate bars, has taken a new twist on a lunchtime favorite.

Barry Callebaut has developed a Ruby chocolate product under its Callebaut brand for artisan chocolatiers and pastry chefs.