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When Editor-in-Chief Bernie Pacyniak heard that CIA's Peter Greweling, professor of baking and pastry arts, would demonstrate the art of creating edible geodes out of chocolate and naturally-formed sugar crystals at PMCA’s production conference earlier this month, he had to reacquaint himself with what a geode is.

Blommer Chocolate Co. has launched a new initiative under its sustainability program to further support cocoa farmers in Cote D’Ivoire. 

In addition to revamping its logo, tagline and packaging design for the first time in a decade, the Seattle Chocolate Co. has also reworked the size, shape and taste profile of its beloved chocolate bars.

Two Hershey products are among the top of research firm IRI’s 2017 list of “New Product Pacesetters.”

The Hershey Co. has introduced a first-of-its-kind glitter gum under its Ice Breakers brand.