Candy Industry

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When news reached my office regarding the Hershey price increase...

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.

Known for its authentic American flavors, Choclatique has introduced Ingots, Tablets and Tapestries to its collection.

Starbucks Coffee Co. introduces coffee-inspired chocolate truffles for the holiday season.

The San Francisco Chocolate Factory has created premium dark chocolates, Cocoa Vinoso, to complement flavorful red wines.

Branching off from its energy drink shots, BDI Marketing has developed spearmint-flavored Mini Thin Rush Energy Gum.

Candy Dynamics has expanded its line of Toxic Waste products to include Hi-Voltage Bubble Gum.

As owners of the only hard candy manufacturer left in Chicago, once the candy capital of the world, Primrose Candy Co.’s Jeff and Mark Puch recognize their obligation to deliver the highest quality at the best value. It’s a philosophy that fuels their growth and success.

Jerome LandrieuLandrieu to head up Barry Callebaut's Academy in ChicagoBarry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products will open a new Chocolate Academy in Chicago this

Mary WagnerMary Wagner joins Mars BotanicalRockville, Md.-based Mars Botanical has hired Mary Wagner as its general manager and chief technology officer.  Wagner will be responsible for the management of the