Candy Ingredients

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University of Missouri-Columbia student Alan McClure, PMCA’s 2018-2019 grant-in-aid recipient, has completed his research project, “Optimization of Bitterness in Chocolate Through Roasting with Analysis of Related Changes in Important Bitter Compounds.”

Innova Market Insights says health and immunity will remain “top of mind” for consumers as concerns over COVID-19 extend into next year.

Known as Way To Go!, the bars are made with cocoa sourced from the Kuapa Kokoo in Ghana.

In its biennial review of the cocoa sector, the VOICE Network found cocoa farming communities are still battling the effects of poverty, child labor and deforestation.

Phenolaeis, supplier of sustainable palm fruit extract, has created a functional dark chocolate with added wellness benefits and a clean taste with less bitterness.

Red is said to evoke love, passion and anger, but in addition to those feelings, GNT says it can inspire excitement and encourage consumers to explore food and drink.

Barry Callebaut's Accent range is expertly crafted to be used in a wide variety of applications, including panning, thin-to-thick enrobing, solid molding and hollow molding.