Today's sugar-free confections are easier to swallow than previous offerings, with their off-notes and false aftertastes. New-and-improved chocolate and hard candy made with sweeteners such as Splenda appeal to health-conscious consumers and diabetics alike.

Caffeinated gum, charitable partnerships, customizable confections, campaign-worthy candy and mega-mints were among the sights seen at the 2008 All Candy Expo. And the trends continue post-show ...

Oak State Products is a force to be reckoned with in the competitive contract manufacturing world. The proof is in the product. But what gives its cookies their monster appeal?

In the timeless children’s book Charlie and the Chocolate Factory by Roald Dahl (author of another childhood fave: James and the Giant Peach), candy-making mogul Willy Wonka strives to create original confections for kids the world over. And he succeeds above and beyond his (and his father’s, per director Tim Burton’s version) wildest dreams. Who can forget those Everlasting Gobstoppers?

For as long as I can remember, my parents and I have celebrated the winter holidays with Cella’s - those milk chocolate-covered cherries with the liquid centers (also available in dark chocolate, my mother is happy to note).

Popular retailers in four U.S. cities - Denver, Los Angeles, Chicago and Austin, Texas - offer local consumers unique merchandising cues and innovative products that keep them coming back for more during both the best and worst of times.

All Walgreens stores are not created equal, and that’s a good thing for at least one in a North Chicago suburb, whose product selection is as eye-catching as the location’s architectural exterior.

“Like a kid in a candy store.” As cliché as it may sound, no phrase holds more meaning for me right now as I join the staff of this “new”

My friend Faith is obsessed with these French teacakes called canalets. She has toyed with various recipes found online and recently invested in the individual copper tins needed to make the traditional treats, which are custard-flavored with fresh vanilla bean and rum, and oven-baked with a coat of natural beeswax, according to the menu at Saint Honoré in Portland, Ore. When I told Faith I’d be meeting with the owner of the boulangerie this winter while on business in the Pacific Northwest, she began gushing about the establishment’s canalets, which she discovered through her sister, who lives there.

Consumer demand for whole grains is on the rise. Both suppliers and bakers are answering the call with innovative ingredients and new products that boast bountiful health benefits and textural attributes.