Candy Industry

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The new bars, which combine sweet, salty, and savory, were developed through a collaboration between Chocolove Founder Timothy Moley and the company's European-trained Master Chocolatier, Patrick Peeters.

The latest version of the organization's standard aims to be more user-friendly and data-driven.

The award honors Egan’s outstanding dedication to ensuring the confectionery industry’s strong voice in critical policy discussions at every level of government.

The new collection brings the magic of the Wizarding World to gummies, featuring three mixes with shapes that represent characters, creatures, and symbols from the series.

The brand is launching USDA-certified organic chocolate treats with Justin’s Peanut Caramel Nougat Chocolate Candy Bars, made with simple ingredients.

The Long Island shop will offer premium gourmet gifts and in-store experiences.

The Big Bar, weighing 2.5-oz, expands Grön’s existing lineup, which includes the standard 1.6-oz Chocolate Bar and the 0.25-oz Mini Bar.

Some of the unique products we saw at ECRM this year range from hot chocolate caramels, to working clock cookie tins, and more.

NCA's conference featured educational sessions, including the organization's State of Treating report.

The past year included ups and downs, with many worried about the prices of cocoa heading into the new year.