Blommer Chocolate and confectionery historian Beth Kimmerle have begun collecting documents about the men and women involved with Blommer over the years. The project will include information from Blommer employees

Fourth-generation, Sugarless Evoglass debutsSymrise's new Sugarless Evoglass technology was created in response to the popularity of sugar-free products. Sugarless Evoglass works better in hard candy than previous generations of Evoglass

Rockaway Beach, N.Y.-based Madelaine Chocolates is coming out with bite-sized peanut butter truffles and caramel truffles for the holiday season. The peanut butter truffles depict the face of a jolly

New Product Spotlight: Energized lollyThe Company: Charms Division, TRI Sales Co., Covington, Tenn. The Product: Maxxed Energy Pop The Hook: Maxxed Energy Pops contain taurine, ginseng, guarana, B vitamins and

Aasted-MikroverkAt interpack 2008, Aasted-Mikroverk will exhibit a completely new concept for modular moulding lines, one that will be marketed under the Jensen name. As many past chocolate manufacturers may recall,

Participants in the 10th Annual European Suppliers Roundtable.

There’s no sugarcoating what’s been driving the mints and breath fresheners categories these days. According to Euromonitor, sugar-free sugar confectionery sales products grew 27.5% from 2002 to 2007 worldwide and

Anyone trying to walk the five exhibition halls (encompassing 110,000 sq. meters) at ISM in Cologne, Germany, this past January would have had a hard time avoiding chocolate, much less

Barry Callebaut to open Chocolate Academy in ChicagoUpon having established its North American headquarters in Chicago last year, it only made sense for Barry Callebaut, the world’s largest processor of

Who jumpstarted 2008? Since the International Sweets & Biscuit (ISM) Fair in Cologne at the end of January, the year has raced forward with a variety of events, accelerating life