The U.S. honey industry had a total economic output of $4.74 billion in 2017, according to a new study from the University of California Agricultural Issues Center.
Synergy Flavors, Inc. is constructing two new primary schools in Antsirabe Nord and Menagisa, Madagascar, which join four previously built facilities funded by the company in partnership with the Madagascar Development Fund.
Warner talks about how her products make edibles safer, how she thinks the industry should respond to cannabis confections, and the advice she’d give to confectionery companies looking to enter the market.
These bite-sized Danish treats are handcrafted with organic licorice root and coated in chocolate, making them the perfect alternative to the typical heart-shaped candy box.
Company establishes flavor labs to teach sensory assessment skills.
February 7, 2019
Guittard Chocolate Co., as part of its Cultivate Better sustainability platform, has expanded its flavor quality work in Ghana, Ivory Coast and Indonesia.
The 501(c)(3) entity to help students with tuition for Chicago-based institution.
February 7, 2019
The French Pastry School of Robert Morris University Illinois has established a new charitable foundation to provide scholarships to students in its full-time pastry and baking, cake, and bread programs.
The European Candy Kettle Club has named the 2019 winner of the European Candy Kettle Award — Austria-based Zotter Schokoladen Manufaktur GmbH, run by Josef Zotter.
Ruby chocolate is taking the world by storm, according to creator Barry Callebaut Group. Since its launch in 2017, the rosy pink chocolate has since been recognized as a food trend.