What the Good Food awards are designed to do is recognize sustainable food production and superior taste — parameters that have often been separated in past competitions.
Blue Diamond Growers are hoping a more specific name and a new website for their their ingredients division will help customers get a better idea of what they have to offer.
Former Candy Industry Kettle Award Recipients provide their perspectives on some of the most challenging issues facing the confectionery industry today.
Since opening up a small retail chocolate shop in 1998, Vosges Haut Chocolate’s Katrina Markoff continues to infuse the premium chocolate category with a zest for creativity and flavor.
Call it Katrina Markoff’s chocolate epiphany. Despite popular belief, the woman who convinced the world that exotic ingredients — everything ranging from sweet Indian curry and Ansom Mills grits to dried Kalamata olives and bacon — work well with chocolate, Markoff was not a chocoholic from birth.
Industry veteran Chris Mattina joins a group of “Unrealists” in launching a line of confections that reduces fat, calories and contains no artificial colors or flavors.
There’s a Nigerian proverb that states it takes a whole village to raise a child, the idea being that it’s a communal effort shared by an extended family.
Sponsored by ADM Cocoa, Blommer Chocolate Co. and Cargill Cocoa & Chocolate, Candy Industry's one-hour webinar featured presentations about the issues associated with and possible solutions for cocoa sustainability.
Not sure if everyone caught the news item regarding California’s ballot initiative involving mandatory labeling of genetically modified organisms (GMOs).