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“I was born in Baton Rouge, and my family loved to eat. My grandmother spent a lot of time in New Orleans, so there was that connection," says Jennifer Strickland. "In addition, we’d have one customer that would come in daily to purchase one packaged praline that we sourced for the shop. It led us to think we should do it ourselves.”

“When my husband, Frank, began a new job traveling to trade shows, he needed a way to grab attention and help build client relationships,” explains Rowena. “I had the perfect solution—I made him delicious, homemade caramels to share at his events. It wasn’t long before Frank was being asked where they could buy the delicious caramels. I saw the opportunity and stared building my business.”

It’s been about two years since Salpa’s President Jean-Paul Burrus bought a cocoa plantation in Ecuador. And about a year and a half since he bought a second one.

Hotter, bolder, bitterer are some of the trending flavor characteristics seen in newly launched confectionery and snack products

The comforting sweetness of confectionery and the benefits of healthy ingredients aren't mutually exclusive.

Are treats and a healthy diet mutually exclusive? That’s a question people have always wondered, and it seems consumers are starting to believe that they aren’t.

It turns out that redesigning the candy aisle can increase confectionery profits by 25 percent.

Global confectionery sales to be precise. A casual comparison between last year’s global confectionery sales estimates ($198.4 billion) and this year’s ($183.5 billion) suggests a dramatic 7.5 percent decline.

Were it not for some quick hands, one of Cédric Barberet’s claims to fame would have come crashing down, leaving a mess of fondant, icing and Grand Marnier-laced chiffon cake on the Mar-A-Lago Club’s tile floor in Palm Beach, Fla.

"It’s no secret that the gum category overall has had its challenges but there are diamonds in the rough in every sector," says Tyler Merrick, founder and ceo, Project 7.