Manufacturers and retailers will descend on Atlanta Oct. 19-23 for ECRM’s Candy Annual Planning event. Here, we offer a preview of the everyday and novelty products confectioners will be showcasing at the fall meeting.

By Deborah CassellEditorConfection & Snack Retailing getting fresh: Ain't nothin' like the real thingAt the Woman’s Club of Evanston in Evanston, Ill., I am known as The Flick Chick for

The ZDS College in Solingen, Germany, has been providing training and professional development for all sectors of the confectionery industry since 1951.

When news reached my office regarding the Hershey price increase...

After mastering the art of making chocolate at the California School of Culinary Arts, Cordon Bleu Chef Joanie Freeman came up with the idea to combine two full-bodied flavors: chocolate and tea.

Known for its authentic American flavors, Choclatique has introduced Ingots, Tablets and Tapestries to its collection.

Starbucks Coffee Co. introduces coffee-inspired chocolate truffles for the holiday season.

The San Francisco Chocolate Factory has created premium dark chocolates, Cocoa Vinoso, to complement flavorful red wines.

Branching off from its energy drink shots, BDI Marketing has developed spearmint-flavored Mini Thin Rush Energy Gum.

Candy Dynamics has expanded its line of Toxic Waste products to include Hi-Voltage Bubble Gum.