Candy Industry

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Kettle Award aside, Koch says being in the position of overseeing expansion in manufacturing, and watching the company grow, makes the sailing truly sweet.

Last night, during the American Association of Candy Technologists’ (AACT) National Technical Conference, the organization presented Randy Hofberger of R&D Candy Consultants the 2016 Stroud Jordan award.

Cocoa-flavored dessert hummus was one of several chocolate/cocoa-flavored surprises at the 2016 Summer Fancy Food Show.

Made with wholesome and nutritions ingredients, delicately seasoned and then oven-baked for a great crunch.

As consumers continue to demand cleaner labels, suppliers have been driven to produce more starches that will allow confectionery products to be labeled as such. And manufacturers seeking to improve production efficiencies have also led to start innovations.

The Seattle Chocolates Co. has created the "Comfort and Joy" line for the 2016 holiday season.

Nocciolata, an organic hazelnut and cocoa spread, now has a dairy-free option

Chocolate bars are a well-established area of the confectionery industry, but manufacturers are constantly adjusting and innovating to satisfy consumers' changing demands.

They say good things come to those who wait. For Will Ralston, the opportunity to purchase a second-generation chocolate business seemed to have come and gone twice.