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Chocolate bars are a well-established area of the confectionery industry, but manufacturers are constantly adjusting and innovating to satisfy consumers' changing demands.
Chocolate bars are a well-established area of the confectionery industry, but manufacturers are constantly adjusting and innovating to satisfy consumers' changing demands.
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Mike Koch has been sailing the confectionery seas for the past 43 years on the same boat: Morley Candy Co. He's done everything from swabbing the deck to fixing the motor, from navigating through rough waters to capturing America's Cup -- or more accurately, Candy Industry's 71st Kettle Award.
Kettle Award aside, Koch says being in the position of overseeing expansion in manufacturing, and watching the company grow, makes the sailing truly sweet.
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Upon receiving the 2016 Stroud Jordan award, Randy Hofberger of R&D Candy Consultants said throughout his 37 years in the confectionery industry, it was clear there were always people "willing to give of themselves and help others."
Last night, during the American Association of Candy Technologists’ (AACT) National Technical Conference, the organization presented Randy Hofberger of R&D Candy Consultants the 2016 Stroud Jordan award.
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Chocolate is slowly gaining ground in Japanese culture, and French-trained chocolatier Antonio Koji Tsuchiya is happy to help to usher in this wave, much to the joy of Japanese chocolate consumers.
Trained in France, chocolatier Antonio Koji Tschuiya brought his knowledge and skills back to Japan, where a chocolate revolution is blossoming.
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Premium chocolate makes up just 18 percent of total chocolate dollar sales and 14 percent of unit sales, Packaged Facts says, but it still leads the way in developing flavor trends and new product formulations, particularly in the use of clean-label ingredients.
In the 11th edition of “Chocolate Candy Market in the U.S.,” Packaged Facts, a division of MarketResearch.com, reports that premium chocolate makes up just 18 percent of total chocolate dollar sales and 14 percent of unit sales, but it still leads the way in developing flavor trends and new product formulations, particularly in the use of clean-label ingredients.
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PACYNIAK COLUMN: Most people producing nutraceutical confections don't consider themselves part of the confectionery industry. And, Editor-in-Chief Bernie Pacyniak senses that most confectioners don't consider gummi supplement and vitamin manufacturers part of their own industry, either. But a billion-dollar segment is hard to ignore.
I’m pretty sure Haribo founder Hans Riegel, Sr. didn’t have supplements and vitamins in mind when he invented the gummi bear in 1922. But in case you hadn’t noticed, more and more vitamins and supplements are now available in gummi form, be it a bear, a raspberry, fish or whatever.
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The two companies will enter into a long-term agreement for the supply of an additional 30,000 tonnes of liquid chocolate per year. Under a toll-manufacturing agreement, Barry Callebaut will make certain consumer products for Mondelez that are currently produced at the plant in Halle.
Barry Callebaut will acquire the Halle, Belgium, chocolate production facility belonging to Mondelez to expand its production capabilities. The two companies will enter into a long-term agreement for the supply of an additional 30,000 tonnes of liquid chocolate per year.
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As consumers continue to demand cleaner labels, suppliers have been driven to produce starches that will allow confectionery products to be labeled as such. And manufacturers seeking to improve production efficiencies have also led to starch innovations. http://www.candyindustry.com/articles/87426-clean-labels-production-efficiencies-inspire-starch-innovation
As consumers continue to demand cleaner labels, suppliers have been driven to produce more starches that will allow confectionery products to be labeled as such. And manufacturers seeking to improve production efficiencies have also led to start innovations.
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Check out this video of Michael Thompson, director of the Chicago Honey Co-op, scraping fresh honey from a frame covered with bees. The hive, located at Chicago's Patchwork Farms, is one of many the co-op cares for throughout the city. During this week's Honey Editor's Summit, hosted by the National Honey Board, editors from food and beverage publications visited the farm and other production facilities to learn about honey and its applications. Associate Editor Alyse Thompson joined them. (assets/videos/63c4a8a90cb224b68de64f9ec86ecfa6.mov)
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THOMPSON COLUMN: Since Starbucks launched the Pumpkin Spice Latte -- or the PSL, as it's known by diehard devotees -- it has become a cult classic among coffee drinkers and fall lovers alike. It's no surprise, then, that the snack, bakery, confectionery, dairy and even pet food industries have jumped on the bandwagon. And so far, it seems to have worked, despite having drawn detractors.
Summer is rapidly drawing to a close, which can only mean one thing: the onslaught of all things pumpkin spice – for better or for worse.
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They say good things come to those who wait. For Will Ralston, now co-owner of Van's Chocolates in Hendersonville, N.C., the opportunity to purchase a second-generation chocolate business seemed to have come and gone twice.
They say good things come to those who wait. For Will Ralston, the opportunity to purchase a second-generation chocolate business seemed to have come and gone twice.
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The story behind the restaurant is as whimsical as you would expect from Universal, following the globetrotting adventures of Professor Doctor Penelope Tibeaux-Tinker Toothsome as she travels from Mongolia to Madagascar in pursuit of new methods of infusing chocolate into extraordinary recipes.
The Toothsome Chocolate Emporium is Universal Orlando Resort's newest full-service restaurant, officially opening for dinner in Universal CityWalk at 4 p.m. on Sept. 22, says Universal's official blog.
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Candy | Confectionery| Ingredients & New Products | Shows | Product Companies | Ingredient Companies | Processing |
Introduction
Since 1944, Candy Industry has been covering the global confectionery industry, providing readers with in-depth news analysis and comprehensive business profiles, while simultaneously detailing the latest developments in processing, research and development, category growth and new products.

Today, the global confectionery industry totals nearly $137 billion, requiring a broader editorial reach than ever before. Each month Candy Industry’s editorial team delivers the most “in-the-field, in-the-plant” coverage of any industry publication, traveling the globe from Galveston to Ghana.

Always incisive and issues-oriented, Candy Industry pulls together critical information about people, products and process in an easy-to read and timely format. No. 1 in total and international circulation, Candy Industry reaches the most influential candy makers – be they large or small — throughout the world.


The views expressed on this website are those of the individual author, and not to be attributed to BNP Media, or of any person or organization affiliated with or otherwise doing business with BNP Media.

This is your Page and we encourage you to leave comments, photos, videos, and links here. However, we will review all comments and will remove any that are inappropriate or offensive. We will leave what you share that relates to the subjects covered on this Page

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