Candy Industry News

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With the ongoing drought in California, The Almond Board of California (ABC) wants to do it’s part to help.

The Institute of Food Technologists show is a weird place to grab a bite to eat.

Food and technology have always been integrated — but the future of food as we know it could be shifting in dramatic ways, according to futurist Mike Walsh, ceo, Tomorrow, a global consultant firm.

Chocolate lovers in Chicago have a new reason to rejoice — the new Lindt Chocolate Bar at the Fashion Outlets of Chicago is opening this month.

Organic. All-natural. Non- GMO. These labels are popping up everywhere — and while the majority of the organic industry applies to fruits and vegetables, growth is being seen in other food categories, including candy and snacks.

For a while, it seemed that chocolate was fast becoming the panacea for all ills. Heart problems, eat chocolate. High cholesterol, 30 grams a day will do. Feeling sluggish, down-and-out? Chocolate to the rescue.

Ingredion Inc., known for its nature-based sweeteners, starches, and nutrition ingredients and biomaterial solutions, will acquire the assets of Kerr Concentrates, Inc.

Barry Callebaut Group has announced it has completed expansion initiatives at its Region Americas head office in Chicago.

The Spanish Chocolate, Biscuit, & Confectionery Association (Produlce) has reported export growth of 7.9 percent in 2014, offsetting a domestic decline of 1.1 percent.

Known for starting the first company in Italy to use flowpack packaging for food and non-food products, Mario Cavanna has passed away today at the age of 85.