Designing confectionery products including hard candy, lozenges, mints, gum, chocolate, gummies, toffee, caramel, fondant, jellies and taffy, and their market trends, technology, ingredients (i.e., confectionery fat and compound coating; sugar, syrups and other sweeteners; fillings and flavoring,), formulation, and technology and processing, such as tableting, conching, tempering and crystallization.

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