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In the past, private-label candy usually meant confections that didn’t have a national branded presence, like orange slices, ball gums, starlight mints, gummi bears and circus peanuts.

Enthralled by Venezuela’s cacao culture, Domori founder Gianluca Franzoni begins a quest to rescue fine-flavored cacao from extinction as well as bridge the gap between grower and chocolate maker.

Current Euromonitor International projects peg Mexico’s retail confectionery sales at $5.4 billion in 2017, more than a billion dollars gain since 2012. This represents the sixth best retail market for global confectionery sales. It also places Mexico second, exceeded only by Brazil, within Latin America.

The cremini, a three-layer chocolate that features two delicate slabs of gianduja chocolate sandwiching an inner chocolate paste of varying flavors, beckons memories of another era.

An interview with Steven Hines, director of marketing with United Sugars Corp., provides answers about sugar availability, the short-term Farm Bill, GMOs and imports.

Within the adult gum and mint categories, the switchover from sugar to sweetener alternatives has been nearly seamless. This gradual yet almost totally pervasive transition goes back several decades.

The fashion show featured models floating down the runway in dresses literally good enough to eat. The tables were lined with gourmet foods available for the taking. And by the end, no one was ready to leave.

Chaka Khan has a new Sweet Thing to offer her fans — chocolates.

Carmit Candy Industries claims its latest treats can help you lose weight, boost your immune system and even promote bone health. In a push to appeal more to health-conscious consumers, the company has launched a line of fortified confections to address specific health concerns.

Despite its youth and size, San Francisco-based chocolate maker Tcho is making large-scale efforts to improve the global cocoa market, starting with Ghana. The company is collaborating with the World Cocoa Foundation (WCF) to introduce a “Flavor Lab” at the Cocoa Research Institute of Ghana to show farmers the direct link between quality at the farm level and increased value for their product.