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Home » Topics » Candy Industry » Candy Ingredients

Candy Ingredients
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Symrise_new_office

Symrise completes $3.75 million renovation of office, laboratory space

Storage units provide easy access to 40,000 ingredient bottles.
Olivia Zyszczynski
September 27, 2016

Symrise, the world’s third largest supplier of flavorings and fragrances, has a newly renovated office and laboratory space in New York City.


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Barry Callebaut truck

Barry Callebaut to acquire Mondelez chocolate production facility, produce certain Mondelez products

Mondelez to make $65M investment in a global R&D, quality network.
September 23, 2016

Barry Callebaut will acquire the Halle, Belgium, chocolate production facility belonging to Mondelez to expand its production capabilities. The two companies will enter into a long-term agreement for the supply of an additional 30,000 tonnes of liquid chocolate per year.


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FDA Added Sugars

FDA's Added sugars labeling leads to added complexities

Scientists waffle on whether added sugars are really any different.
Bernie Pacyniak
July 26, 2016
During recent years, sugar has been taken to task, demonized by some, definitely discouraged by many.
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medierra

8 new flavor trends for candy and snacks

A look at all the most excitng flavors breaking new ground for product developers in the confectionery and snack segments.
Curtis Vreeland
July 25, 2016
Hotter, bolder, bitterer are some of the trending flavor characteristics seen in newly launched confectionery and snack products
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Blue Diamond Almonds
Healthy Inclusions

Healthy snacks spurs growth of healthy inclusions

As demand for healthy snacking grows, so does desire to create sweets with healthier nutrition profiles.
Abigail Watt
July 25, 2016
The comforting sweetness of confectionery and the benefits of healthy ingredients aren't mutually exclusive.
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diet pepsi

What Pepsi’s aspartame issues reveal about sugar substitutes

The soda company brings back a diet version made with aspartame, after consumers reject sucralose formula.
Crystal Lindell
Crystal Lindell
July 6, 2016
In case you wondering why all of our food isn’t just made with zero-calorie sugar substitutes, Pepsi’s latest issues with aspartame makes it pretty clear — fake sugar is really hard to do well.
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Salpa chocolate fields Crystal Lindell Ecuador

How Salpa’s cocoa fields in Ecuador gave me perspective

Jean-Paul Burrus, ceo of the French company, hosts me for the trip of a lifetime.
Crystal Lindell
Crystal Lindell
June 15, 2016
All of your little stresses vanish among the sun and the trees, and your mind can’t help but focus entirely on what’s right in front of you — little pods of future chocolate bars.
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Hershey Learn to Grow

Hershey expands ‘Learn to Grow’ program to Belize sugar industry

Candy company also launches new Sustainable Sugar Sourcing Policy.
Crystal Lindell
Crystal Lindell
May 11, 2016
The Hershey Co. announced today a new partnership with the Sugar Industry Research and Development Institute (SIRDI) to expand its Hershey Learn to Grow sustainable farming program to sugar suppliers in northern Belize.
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Capol gummies

Capol develops organic confectionery coatings

Coatings supplier launches acacia-based coatings and polishes, and sunflower-oil-based anti-sticking agents.
Crystal Lindell
Crystal Lindell
April 20, 2016
Capol — a leader in the development of sustainable coatings and glazes for the confectionery industry — is introducing two new organic products.
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Cédric Barberet

Cacao Barry USA names Executive Pastry Chef Cédric Barberet as newest Ambassador

Owner of Barberet Bistro and Bakery created Donald Trump’s wedding cake.
March 30, 2016
In 2002, Barberet was the Executive Pastry Chef at the Mar-A-Lago Club, the membership-only club in Palm Beach, Fla. owned by Donald Trump.
Read More
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