It’s been 50 years since the "Candy School "was started by the National Confectioners Association (NCA), and it's still teaching everyone from line workers and company owners to technical staff and suppliers what happens when you heat sugar and melt chocolate.
“Today’s companies are structured based on scale, efficiency and execution. With such rigid structures in place, it can be difficult to move any growth initiative through an organization, let alone create groundbreaking innovation.”
The latest data shows that almonds are most likely to be introduced to consumers via confectionery products in North America, Europe, Asia, Africa and the Middle East.