Candy Ingredients

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As important as all the steps that go into chocolate making are, product innovation and consumer input are equally valuable.

To satisfy all, it’s important to understand cocoa science and structure.

Anne Shaeffer first had the idea while walking through the chocolate section of the grocery store and wondering to herself, “How can most people tell the difference between good and not-so-good chocolate before they buy?”

Mars Inc., is partnering with Harvard to take a long-term look at the possible health benefits of cocoa flavanols.

In an effort to improve the living conditions of cocoa farmers and their families, it’s launching the TRECC program.

When The NPD Group asked consumers to tell, in their own words, what the term GMO means, the answers were diverse.

MycoTechnology's innovative process uses mushrooms to remove the bitter metallic lingering after-taste from the plant-based sweetener stevia.

The company has committed to using 100 percent HOAPs in its products by 2017.

In today's evolving industry, there are many ways to give sweet treats a healthy spin.

The World Cocoa Foundation (WCF) and Côte d’Ivoire’s Conseil du Café-Cacao have announced an agreement to improve cocoa planting material.