Candy Industry News

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Chef Anne Shaeffer may have grown up in what she calls the “candy Mecca of the world” — Chicago — but that doesn’t mean she didn’t take a few detours before becoming a chocolatier. 

 As the founder of a website devoted to allergy-free and sugar-free snacks (aptly named AllergyFreeAndSugarFreeSnacks.com), Kathi Robinson — herself born with a  hereditary medical condition that requires her to live on a very restrictive diet — knows sugar-free candy gets a bad rap sometimes. 

It seems the universe continually has bigger plans for Brandon Hodge’s candy store than Brandon Hodge does. 

 The ubiquitous gumball machine. So common, so cherished, so twentieth century?  

 Seeing is believing. In order to better communicate the capabilities and innovations available in cocoa and chocolate production equipment, Royal Duyvis Wiener and F.B. Lehmann organized Cocoa and Choco Days at their respective facilities in Koog aan de Zaan, Netherlands, and Aalen, Germany for customers and guests. 

 Aasted’s R & D team has invented a new way to feed chocolate into the enrobing machine, thus allowing a constant stable tempering index and temperature in the chocolate mass.