Reaffirming chocolate’s near universal appeal, a new survey from Cargill finds most Americans indulge in a chocolate-flavored treat every day.

The flour treatment specialist Mühlenchemie has developed a new series of enzyme systems that improve flours for baking flatbreads

Vanilla products produced exclusively from Vanilla tahitensis beans grown in Tahiti are available from this year’s harvest through Tahitian Gold Co.

Ardent Mills has announced a new selection of specialty ingredients in a variety of convenient packaging sizes and formats designed for foodservice and bakery distributors.

In 2019, Barry Callebaut embarked on a collaborative journey together with 30 pastry chefs and chocolate makers from around the world to explore the perfect expression of WholeFruit Chocolate for chefs and artisans.

Introducing Chunky CHIPS AHOY! Cookie Pieces—a versatile and convenient new format of America’s favorite chocolate chip cookie.

The California Raisin Marketing Board has released a new white paper spotlighting the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked goods.

Valrhona marks a milestone in chocolate-making with AMATIKA 46%, the first vegan Grand Cru chocolate available for both pastry chefs and home gourmets.

Bel Brands USA is excited to introduce its newest Boursin products developed for today's innovative chefs.

Sternchemie has released its new SternPur S DH 50, a hydrolyzed, de-oiled sunflower lecithin ideal for new applications.