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BusinessWeek
February 13, 2006
Lauren Young |
Candy's Getting Dandier Now the big companies are offering premium chocolates. Are they worth it?   |
Inc.
February 2006
Chafkin & Keyishian |
Sweet Dreams In time for Valentine's Day: Here are eight entrepreneurs whose confections rival those of their European peers. |
Prepared Foods
January 1, 2007
Marcia Mogelonsky |
Confronting Confectionery The candy market continues to grow, capitalizing on the latest trends and benefiting from a number of ingredient innovations. |
BusinessWeek
February 13, 2006 |
Q&A: Like Wine, Like Chocolate Chocophile Clay Gordon wants you to appreciate chocolate the same way you would a fine wine. |
Entrepreneur
February 2008
Andrea C. Poe |
Sweet Success After hitting it big at home in New York with her super-stylish, high-quality chocolates, Maribel Lieberman is making her mark across the pond. |
DailyCandy
November 2, 2004 |
Jubilant Jive Chocolates so good you'll wax poetic... |
BusinessWeek
December 8, 2003
Ed Levine |
Chocolate For The Inner Child Some of the yummiest handmade creations are takeoffs on treats you ate as a kid |
DailyCandy
October 4, 2005 |
Food for Thought Swiss chocolates made from only the best ingredients, including 100% cocoa butter, available in a variety of truffles, pralines and specialities. |
BusinessWeek
February 12, 2007 |
Valentine's Day Stokes the Chocolate Factory Always a romantic staple, chocolate sales have jumped lately thanks to the dark stuff's health benefits and a growing connoisseur culture. |
Food Processing
July 2008
Diane Toops |
Putting the Savoy in Truffle A report on the new candy products at the 2008 All Candy Expo. Additional online-only content includes new products featured at this year's show. |
Food Processing
January 2007 |
Ingredient Round-Up: Flavors January's Ingredient Round-Up features flavor products, including chocolate, cheese, tea and fruit. |
Seasoned Cooking
January 2008
Ronda L. Carnicelli |
Chocolate Bark with Fruit and Nuts This chocolate bark boasts a great blend of flavors and goes great on its own or nestled into a scoop or two of your favorite ice cream. |
Food Processing
July 2010
Diane Toops |
Top Confectionery Trends for 2010 Our news and trends editor reports on the sweet taste of confectionery trends from this year's Candy Show. |
DailyCandy
September 1, 2004 |
Tout de Sweet The legendary French specialty shop, Fauchon, has taken its wares online. The selection runs sweet to savory -- from lollipops, caramels, chocolate, and pae de fruits to Indian spices and foie gras. All a mere overnight delivery away. |
Prepared Foods
October 2007 |
Article: MarketWatch Whole-grain chips with a fruit and veggie boost... Pairing teas with different chocolates... Beverages backed with vitamin B... U.S. considers U.K.'s 'traffic light' system for labeling fat content... |
Food Processing
May 2011
Diane Toops |
Flavor of the Month: Don't take Chocolate for Granted Facing the fallout of political anxiety and doubled wholesale prices confectioners and chocolate manufacturers are learning how sweet it isn't. |
Prepared Foods
August 11, 2006 |
Hitting the Shelves New treat: Godiva Ice Cream Bars... YoFarm's first co-branded cereal venture... Bread lines with an enhanced nutritional positioning... etc. |
The Motley Fool
March 5, 2008
Alyce Lomax |
Starbucks' Sweet Surprise Breakfast sandwiches are out, but Starbucks is still a "go" with chocolates. |
Prepared Foods
February 2008
Juliet Greene |
Article: Chocotherapy: The Daily Dose of Chocolate There has never been a better time to explore the delectable attributes of chocolate. |
Food Processing
September 2008 |
Vote for Your Presidential Choice with Chocolate Through November, you can cast your vote with Burdick Election Chocolates, stamped with a Democratic or Republican seal and tied in a patriotic commemorative ribbon. |
DailyCandy
April 14, 2005 |
Jin Dandy Unusual and spectacular chocolates in flavors you never would have guessed. For starters, Black Roasted Sesame. |
Inc.
April 2008
Alex Salkever |
A Chocolate Maker is Buffeted By Global Forces Beyond His Control How long can this chocolatier stay profitable? |
DailyCandy
October 16, 2006 |
Pure Protein There's a way to please both your cravings and your conscience: The Protein Bakery. |
Food Processing
November 2012
Deborah Cassell |
Beverage and Flavor Innovations Witness Return to Simpler Time Innovations in beverage flavors give consumers the chance to savor updated fruit- and cocktail-based drinks. |
Chemistry World
December 1, 2015 |
Well-tempered chocolate The author discovers that controlling crystal structures and emulsions is the key to good chocolate |
Food Processing
June 2012 |
Sweet Dreams Are Made of This During the 2012 Sweets and Candy Expo, a team including candy mascots surprised pedestrians with candy samples as part of a poll to determine the effect candy and snacks have on mood and "happiness quotient." |
Food Processing
August 2012
Deborah Cassell |
Research And Development Of New Applications For Chocolate Persist Staying current with this perennial flavor means touting and creating health benefits and paying heed to global social issues. |
Food Processing
October 2009
David Feder |
How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends. |
Fast Company
November 2010
Stephanie Schomer |
Best of Artisan Chocolate What tastes better with chocolate? According to these confectioners, just about everything. |
Food Processing
December 2007
Mark Anthony |
Nutrition Beyond the Trends: A Chocolate Treat Recent studies are giving chocolate a further boost in popularity. |
Prepared Foods
November 2007 |
Article: Menu Trends: New Beverage Markets, New Opportunities Tea- and coffee-based beverages, fruit smoothies and drinks for grown-ups are gaining momentum. |
Food Processing
April 2011
Anthony & Feder |
Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients. |
DailyCandy
May 15, 2007 |
Nut Job Skip out on the peanut butter and spread flavors like CoCoBanana, Sumatra Cinnamon & Raisin, Raspberry White Chocolate, Cafe Mocha, and Raspberry Dark Chocolate by P.B. Loco. |
The Motley Fool
October 29, 2004
Rick Aristotle Munarriz |
I Want Candy Chocolate can be big business if you're one of the sweet players. |
Prepared Foods
July 11, 2007 |
Hitting the Shelves White chocolate pirate booty... Side dishes with added nutrition... Guinness-flavored barbeque sauce... Wholesome chocolate goodness... Ethical products... |
Seasoned Cooking
February 2010
J. Sinclair |
Ingredient SpotLight In honor of Valentine's Day, healthy hearts and happy tummies, here are a couple of favorite chocolate recipes: Chocolate Almond Mousse... Marbled Mocha Tart... |
Food Processing
August 2006
Diane Toops |
Toops Scoops: Candy show brings out the kid in me At the All Candy Expo was the usual, delightful sugar and spice, plus plenty of chocolate -- and the arrival of fortified candy! |
Food Processing
August 2007 |
Expert Opinion: No Chocolate Crisis Recently, the U.S. Chocolate Industry along with 11 other food industry associations, joined a Grocery Manufacturers Assn./Food Products Assn. citizen's petition asking the FDA for approval to change current standards of identity for a number of food categories. |
Food Processing
November 2007 |
Toops Scoops: Sweet talkin' All Candy Expo brings out the inner child. |
Food Processing
January 2007
Frances Katz |
Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza? |
Food Processing
December 2006 |
Rollout: December's best new products Lucini Italia's gourmet soups and sauces... Walkers' Luxury Scottish Cookies... Seasonal teas from Bigelow Tea Co... Planters Nut Lovers Mixes... Three varieties of Cognac... Bellagio Sipping Chocolate ... etc. |
Food Processing
July 2009
Diane Toops |
Confectionery Sales are Sweet Despite the Sour Economy More than 2,000 confectionery creations and snack sensations were unveiled at the All Candy Expo in May. |
The Motley Fool
December 14, 2005
Brian Gorman |
Hershey's Global Plan The chocolate maker has room to grow internationally and a plan to capture more market share in key regions. For investors looking for long-term growth, Hershey appears to have a lot to offer. |
Food Processing
July 2006
Diane Toops |
Food Biz Kids: Checking out Chocolate Chex Mix These 7th-grade panelists sampled a new General Mills snack product. All but one gave Chocolate Chex Mix a thumbs-up. |
Food Processing
November 2009 |
Food Biz Kids: Chex Mix Bound by Chocolate Our Seventh and Eighth Grade reviewers find these sweet snacks to be 'The perfect blend of sweet and salty.' |
Chemistry World
April 7, 2013
Laura Howes |
Healthy chocolate gets a vodka jelly reboot After success producing a lower fat chocolate, Stefan Bon has now made a chocolate that is 20% vodka. |
Food Processing
January 2006
Diane Toops |
Rollout: January's Most Interesting New Products New products this month include: Birds Eye Steam & Serve side dishes, Kraft's healthier mac & cheese, frozen premium fruit from Dole, Crystal Light for bottled water, Mega M&M's and Pepperidge Farm Chocolate Dipped cookies. |
Chemistry World
September 5, 2012
Elinor Hughes |
Fruit juice infused chocolate to reduce fat consumption Fruit juice has been used by scientists in the UK to replace up to half of the fat content from cocoa butter and milk fats in milk and white chocolate. |
Science News
November 5, 2005
Janet Raloff |
Leaden Chocolates Chocolates are among the more lead-contaminated foods. A new study has probed the source of chocolate's lead and concludes it's not the cocoa bean. So, what is it? |
Food Processing
April 2012
Diane Toops |
Ms. Brown Comes Out Of Her Shell A revealing interview with Ms. Brown, the brown M&M and Chief Chocolate Officer at Mars, who has a passion for details and milk chocolate. |
