When Candy Industry's founder and publisher, Don Gussow, established the Kettle Award in 1946, he did so not knowing who the first recipient would be. 

Since its acquisition by Sollich in 1991, Chocotech has rapidly moved from its chocolate processing heritage to candy processing equipment to ideally complement its parent owner.

Despite having to keep a close eye on travel costs these first few months of 2009, I’ve been fortunate enough to actually have crossed the “pond” twice...

Multiple surveys have found consumers demanding less packaging and more recycling. In response, many confectioners in the U.K. are giving them less, and as a result, becoming greener.

Standing in for cocoa butter in various confectionery applications, CBAs can offer flexibility and a lower price tag.

Home to Germany's oldest chocolate factory, Halloren sees its future growth tied to technological innovation that delivers flexibility and efficiency.

For 2009, Mars introduces premium Fling chocolate fingers, featuring a layer of truffle and meringue enrobed in chocolate.

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.