One of the largest categories in the confectionery industry, chocolate tablets/bars offer everything from premium to exotic flavors. These innovations keep the segment thriving, leaving consumers asking for more.

By Bernard Pacyniak Editor-in-ChiefCandy Industrypacyniakb@bnpmedia.com getting fresh: Recession inspires R&DIs the recession stifling new product innovation?At first glance, my answer would be yes. I mean, given the constraints of lackluster

Recently, the Food and Drug Administration (FDA) found samples of peanut butter and peanut paste contaminated with Salmonella, which were traced back to a Peanut Corporation of America (PCA) plant.

By Deborah CassellEditorConfection & Snack Retailingcasselld@bnpmedia.com getting fresh: White House haute cuisine?Among the many articles I read online about yesterday’s inaugural events was one detailing former President George W. Bush

Mastering the seven seas requires a seasoned sailor to demonstrate inimitable passion, skill and precision - and navigating the murky waters of the food industry requires nothing less.

Many people serve raw vegetables or fish (aka sushi). But it’s not every day one finds raw chocolate.

The Landrin brand gives “classic” and “gold” new meanings in the confectionery industry with the introduction of its “Waferattos.”

Known for its signature truffle fudge, John Kelly Chocolates introduces new Truffle Fudge Bites in two flavors.

At the 2007 Chocolate Show, Berkshire Bark gave consumers a preview of its two new flavors and asked consumers to help name them.

Consumer goods company Project 7 introduces an all-natural chewing gum at Whole Foods Market’s natural and organic grocery stores this month.