deZaan D11BK cocoa powder is the first ever nib alkalized, black cocoa powder that provides both intense cocoa flavor and very dark color, without added sodium.

HERZA Schokolade presents exciting inclusions for creating trends for finished products (stand: 08.0C61) at this year's FIE in Frankfurt.

Munk Pack’s line of innovative Protein Cookies line took away top honors in this year's ‘Best Healthy School Snacks’ contest.

Puratos recently opened its newest innovation center, dedicated to bakery, pâtisserie and chocolate, in Norwood, MA, just outside of Boston.

Alter Eco is entering the snacking category with the launch of Dark Chocolate Coconut Clusters.

The Barry Callebaut Group has announced expansion of its Bensdorp range to include Bensdorp Clean Brown and Bensdorp Clean Red.

Purple diet, violet wonders, lilac vitality: foods boasting these colors are one of the strong food trends this year.

80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut has revealed the fourth type in chocolate: ‘Ruby’ which is made from the Ruby cocoa bean.

Whether center-of-store or along the perimeter in the fresh bakery section, sweet goods are on the rise. According to the 2017 “What’s in Store” report from the International Dairy Deli Bakery Association, in-store bakeries have experienced much success over the past five years, soaring 51 percent in total annual sales to reach $15.7 billion dollars, enjoying a 7.9 percent increase in the past year alone.

John Gorham, co-owner and executive chef of Tasty n Alder and Tasty n Sons in Portland, OR, makes these Chocolate Potato Doughnuts paired with Crème Anglaise for his dessert menu