This summer, Hershey will turn to “the dark side” by launching new Reese’s Dark Chocolate Peanut Butter Cups.

Celebrating its third birthday, sweetriot launches the unBar in two varieties.

Richmond, Calif.-based Rubicon Bakery has introduced all-natural CocoaBerries meringue bites made with premium Guittard dark chocolate and freeze-dried fruit.

Sir Anthony’s Fine Gourmet Foods introduces Dinosaur Eggs that are certified kosher and do not contain any additives or preservatives.

Zurich, Switzerland-based Barry Callebaut and Valencia, Spain-based Natra have signed a memorandum of understanding regarding the transfer of Barry Callebaut’s consumer chocolate division, Stollwerck, to Natra. This transaction would make

The Bill & Melinda Gates Foundation together with chocolate companies have funded a $40-million program to be managed by the World Cocoa Foundation (WCF) to benefit cocoa farmers in Cote

After serving as The Hershey Co.’s chairman and ceo from 1994 to 2001, and as non-executive chairman since November 2007, Kenneth L. Wolfe resigned last month. Wolfe decided to step

Bob Gamgort, global president of Mars Chocolate, has resigned from Mars, Inc., confirmed a Mars spokesperson. He has agreed to consult with the company through the end of 2009. In

By Deborah Cassell Editor Confection & Snack Retailing casselld@bnpmedia.comgetting fresh: Fresh-ward boundNotorious B.I.G. had the right idea: “I’m going, going, back, back, to Cali, Cali …” All winter long here

By Bernard Pacyniak Editor-in-ChiefCandy Industrypacyniakb@bnpmedia.comgetting fresh: The state of sustainabilityI wouldn’t exactly call myself a “greenie.” Yeah, I was a religious user of Chicago’s blue bags and even kept a