Candy Manufacturers

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Chocolat Frey is hoping to strengthen its market presence in the United States and Canada.

Hampton Chocolate Factory collaborates with some of the best chocolatiers to bring their creations to the Hamptons under the Hampton Chocolate Factory brand.

Slated to produce M&M’S and SNICKERS, the roughly 500,000-sq.-ft facility is the first new Mars Chocolate North America site built in the last 35 years.

It’s been 100 years since American Licorice Co. first began doing business in a rented space on W. Jackson Blvd. in Chicago in 1914.

HERZA Schokolade looks to shake up the protein bar category with new product launches that sport vibrant colors as well as high protein contents.

A little more than a year and a half after Ferrara Pan Candy Co. and Farley’s & Sathers merged to create Ferrara Candy, Sal Ferrara has stepped down from his role on the senior leadership team.

A few years ago Dave Alexander, of Global Organic, began discussing the idea of selling the Agostoni line of couvertures as well as ingredients to his customers. Last year, the company inked the deal.

While orchestrating the building and equipping of a 540,000-sq.-ft. cocoa and chocolate processing facility was a complex venture, choosing the right individuals from 17 eligible third generation family members to lead the company in the coming decades demanded even more skill.

Daniel Herskovic’s first truffles were the size of golf balls — he had gone a bit overboard in his layering of ingredients.