Better-for-you centers like nuts and fruits remain popular in panned chocolates, but more exotic centers are making their appearance.

Innovations in the confectionery and publication industries are encouraging people to use their senses – but not in the conventional way.

After studying the art of Belgian chocolate making, brothers Bob and Fred Piron decided to bring some European flavor to their hometown in Evanston, Ill.

The health and wellness trend continues into color additives as many consumers are searching for natural alternatives.

Functionality comes in many shapes and sizes. Whether it’s found in a gummy bear or jelly ring, manufacturers are creatively moving the category forward.

If you weren't able to attend the For the Love of Chocolate annual gala hosted by The French Pastry School in Chicago on Saturday, Feb. 7, catch up on the event by reading "Steph Says ...".

Bob Hartwig, chef instructor at The French Pastry School in Chicago, gives his take on industry trends, pastry versus confectionery and the trials of making chocolate.

The quality and taste of sweeteners are continually improving and sugar-free chocolates are riding that curve. As a result, these new and improved chocolates aren’t just for diabetics anymore.

Standing in for cocoa butter in various confectionery applications, CBAs can offer flexibility and a lower price tag.

Sugar-free gums with added benefits are continuing to flourish thanks to new product innovations.