Popchip’s peanut butter-based Nutter Puffs take everything snackers love about peanut butter and pack it into one perfectly snackable puff.

A group of stakeholders led by the National Confectioners Association and the Sweetener Users Association has formed the Alliance for Fair Sugar Policy with the goal of pushing Congress to modernize the U.S. sugar program.

In celebration of the country’s strong connection to chocolate, workforce training firm Syntra West will sponsor Chocolate University Belgium, a weeklong chocolate training program in Bruges. 

Hammond’s Brands has introduced a line of 3-oz. vertical-tablet Belgian chocolate bars, which are a larger than Hammond’s existing 2.25-oz. chocolate bars.

It's a wild, wonderful and at times wacky world of flavor fusion, alternative sweetening and exotic experimentation for confectioners and flavor technologists.

Peter Boone, Barry Callebaut’s new chief in the Americas, shares his thoughts on Forever Chocolate progress, premiumization, Ruby chocolate, Millennials and telling a good story — about chocolate.

More than half of American consumers say they trust the Fairtrade label, new findings by research firms Globescan and Atlantic 57 reveal.

OCHO Candy, maker of unique organic chocolate bars, has taken a new twist on a lunchtime favorite.

Swiss chocolate and cocoa producer Barry Callebaut Group and FlavaNaturals have joined forces to produce high-flavanol chocolate in the U.S.

Calling all chocolate makers: Make sure you have enough premium and “better-for-you” chocolate on hand today for all those “Last-Minute Louies.”