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.
The National Consumer League (NCL) is asking the U.S. Food and Drug Administration (FDA) to review the NuVal nutrition scoring system, which is used in 1,600 stores nationwide, on the basis it is inconsistent with FDA guidance statements and enforcement correspondence, ...More
Barry Callebaut has begun the search for the next U.S. National Chocolate Master who will advance to the 2013 World Chocolate Masters to compete against top culinary artisans from 18 countries. ...More
After scouring the far corners of the Earth for exotic superfruits, it seems all this time we’ve had one of the best right in our own backyard—the blueberry. ...More
Simon Bregardis, assistant pastry chef at Bellagio Resort & Casino, was named Chocolatier of the Year at Cacao Barry’s Annual L’Art du Chocolatier™ Challenge, an all-chocolate, U.S. competition that encourages creativity and expertise in designing and executing original ...More
The number of U.S. consumers using private-label food and beverage products continues to rise with 27% of Americans choosing to purchase private-label products in 2011 compared to only 18% in 2000. While that is good news for some, a new report from the NPD Group warns ...More
TIC Gums launched a monthly video series designed to describe how the taste, texture and mouthfeel of food and beverages are positively influenced by the presence of gums. The video series also demonstrates negative outcomes when gums are absent. ...More
Twelve industry leaders who have dedicated their lives to the confectionery business will be inducted into the Candy Hall of Fame during the National Confectionery Sales Association's (NCSA) Candy Hall of Fame induction banquet Oct. 20, 2012. ...More
Barry Callebaut® announced launched its “Growing Great Chocolate" campaign, which shifts the entire production of the “Finest Belgian Chocolate" to sustainable cocoa beginning May 1, 2012. ...More
American's love their chocolate. Between Easter, Halloween and Valentine's Day, consumers have a plethora of opportunities to indulge. Nearly 71 million pounds of chocolate candies are sold in the week leading up to Easter, according to a 2009 Nielsen report. Second only to ...More
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