Candy Industry Blog

Subscribe

Peter Boone, Barry Callebaut’s new chief in the Americas, shares his thoughts on Forever Chocolate progress, premiumization, Ruby chocolate, Millennials and telling a good story — about chocolate.

How can you spice up an hours-long ceremony? Bring in the candy.

So you enjoy working in the confectionery industry, right? But tell me this, are you producing snacks, or are they treats? Hey, I realized the words are often used interchangeably. Nevertheless, there is a difference.

A good reminder of the experiences we create, sell and promote came in the form of the Kids Choice Awards, held this week during ECRM’s Candy Planning: Christmas & Halloween event at the Hilton Chicago.

Calling all chocolate makers: Make sure you have enough premium and “better-for-you” chocolate on hand today for all those “Last-Minute Louies.”

At ISM in Cologne on Jan. 28, Barry Callebaut hosted a pre-publication launch event for "Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals." As someone who has been interested in the topic professionally for nearly two decades, I was happy to accept the invitation to the launch.

It’s not every day you get a chance to visit Barry Callebaut’s Chicago Chocolate Academy — and when you do, you jump on it.

When I was first introduced to Oscar Kambly III, president of Trubschachen, Switzerland-based biscuit manufacturer Kambly many years ago — and no I don’t exactly recall when — the man, the company and its product line were like one.

January is quickly drawing to a close, but that doesn’t mean it’s too late to look at a few trends that are expected to shape consumer behavior this year.