Candy Industry

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Chicago entrepreneur Terese McDonald aims to uncover personality connections of customers shopping at her Lakeview neighborhood candy emporium.

An ingredient that wears many hats, starches have become even more multi-functional.

Better-for-you centers like nuts and fruits remain popular in panned chocolates, but more exotic centers are making their appearance.

Created by the company’s creative director, Gilles Marchal, the Summer 2009 Chocolate Collection uses vibrant colors, arabesque designs and unique flavors to describe the romance of Andalousie, Spain.

Just before Valentine’s Day, Valrhona launched its rebranded and expanded chocolate bar and home baking products.

Aimed at female consumers, Wolfgang Candy has introduced EVES cookies topped with all-natural chocolate.

Beam Global Spirits & Wine and Courvoisier Cognac, together with Bissinger’s Handcrafted Chocolatier, have launched a new line of truffles.

Founded by Swedes Lars Akerlund and David Johansson in 2006, FIKA Espresso Bar recently introduced its first line of hand-rolled truffles, pralines and chocolate bars called FIKA Choklad.

Filling consumer requests for more chocolates with fruit and nut centers, Recchiuti Confections launched its Recchiuti Dragée line.

B.T. McElrath introduces a line of five, 3-oz. chocolate bar varieties blended from American, European and Colombian chocolates.