Candy Ingredients

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An affordable alternative to pure couverture chocolate, the blend consists of 50% Belgian couverture chocolate and 50% compound chocolate, and is available in milk, dark, and white varieties.

The acquisition adds peanut-based capabilities to Natra’s confectionery platform.

The strategic acquisition expands global flavor innovation across beverage, confectionery, and coatings.

Nestlé has unveiled a patented technique that uses more of the cocoa fruit in chocolate production, aiming to reduce waste and improve yield for farmers.

With surging interest in non-artificial ingredients, the clean-label shades reportedly can help create excitement.

The expanded manufacturing footprint now includes multiple full-scale lines, pilot plant capabilities, and a dedicated dairy-free production area.

The chocolate is an example of how social media virality is reshaping flavor innovation.

Spokespeople from MycoTechnology and Palsgaard A/S chat with us about clarifiers and emulsifiers for confectionery.

Candymakers face both a challenge and an opportunity: recreating classic candy experiences without the very ingredients that built it.

We recently talked with Kelly Thompson, CEO, Incredo Sugar, about sweetener trends and innovations.