Fruit-based PROBAR fruition snack bars marry the whole grain goodness of organic oats with the purity of organic fruit chunks and then fuse that mix with a healthy dose of chia seeds (a superfood) and cashews.

Taza Chocolate’s darkest chocolate bar is a single-origin, 80% cacao offering made with beans from the Dominican Republic.

Marshmallow manufacturer Doumak looks to inject some excitement into a squishy product, which doubles as a baking ingredient and a confectionery treat.

Gnosis Chocolate - an intuitive approach to health.

The jointly held PACK EXPO/PROCESS EXPO shows being held in Las Vegas, Oct. 5-7, provide confectionery attendees with winning options for processing and packaging solutions that double-down cost savings. The following provides readers an overview of those options from suppliers at this and previous PACK EXPO/PROCESS EXPO shows.

As the global economy begins its gradual recovery, this year's exhibition promises plenty of innovative solutions designed to take advantage of the rebound. 

By Deborah Cassell Executive EditorCandy Industry,Retail Confectionercasselld@bnpmedia.com getting fresh: Sweet (recessionary) reliefThey say the Recession is subsiding, and I do hope it’s true. In the meantime, I’m happy to report

Gums expand their multifunctional role in confections by delivering healthy benefits.

The Brits are once again coming to Boston. This time, however, the city’s famed Brahmins as well as the hoi polloi will welcome British cocoa grower and chocolatier Hotel Chocolat

John Kitt, the well-known and respected confectionery researcher and patents-holder who spent 43 years in the industry, passed away Aug. 26.