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Vermont’s law, which went into effect July 1, created fears of dealing with a slew of non-uniform labeling regulations on a state-by-state basis. Good cause for concern.

In case you wondering why all of our food isn’t just made with zero-calorie sugar substitutes, Pepsi’s latest issues with aspartame makes it pretty clear — fake sugar is really hard to do well.

As Andreas Loacker, head of research and development for the company, subsequently pointed out to the guests in attendance, “This must be the biggest project Loacker has ever undertaken.

A recent Label Insight study of more than 1,500 consumers discovered “that the vast majority of consumers value product transparency as well as consider a wide array of information about a particular product before making a purchase decision.”

All of your little stresses vanish among the sun and the trees, and your mind can’t help but focus entirely on what’s right in front of you — little pods of future chocolate bars.

When I read the above quote from Marion Nestle, nutrition professor at New York University, I almost spewed my morning coffee.

It’s hard, even after half a decade, to not get a little giddy when you walk into a huge room filled with giant M&M’s, piles of candy samples and the sweet smell of chocolate in the air.

By now, most of you have probably heard the news: Mike Koch, v.p. of manufacturing for Morley Candy Co., is this year’s Kettle Award recipient.

Pfluger cited the fact that there’s a Midwestern attitude at the Russell Stover's; one that’s grounded in substance, one where people value content over noise.

The week will include several opportunities for confectioners and suppliers to connect through the expo floor, education sessions relevant to the industry and behind-the-scenes tours.