Articles by Curtis Vreeland

TCHO use hi-tech techniques to trace, track cocoa beans

Effort embraces on-site flavor labs, improved infrastructures and cloud-based monitoring systems to monitor bean quality.
March 20, 2013
San Francisco-based TCHO, a high-end chocolate bar manufacturer that takes to heart its core values involving quality and traceability, has been in the forefront of linking the supply chain from the farmer’s field to the consumer.
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Natural Products Expo East: ‘Back to their’ senses

Single-origin flavors, stevia, probiotics, raw bars and cause branding emerge as upcoming confectionery trends at Natural Products Expo East.
October 10, 2012
Single-origin flavors, stevia, probiotics, raw bars and cause branding emerge as upcoming confectionery trends at Natural Products Expo East.
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Cocoa sustainability dominates discussion at World Cocoa Foundation meeting

Guests, leaders of cocoa-producing countries consider solutions for the future.
June 20, 2012
"Better Cocoa: Driving Transformation & Measuring Success" was the theme of this year’s World Cocoa Foundation’s 21st bi-annual partnership meeting.
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Man candy, marshmallows and ‘mindfulness’ drive confectionery trends at Fancy Food show

March 1, 2012
Fancy’s back. At least that’s what attendance at this year’s Winter Fancy Food Show in San Francisco suggests. More than 18,000 buyers opted to visit the annual show in San Francisco organized by the National Association for the Specialty Food Trade (NASFT).
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Creativity abounds at New York Chocolate Show

November 16, 2011
What better way to kick off Chocolate Week in the Big Apple last Wednesday then with a chocolaty catwalk? The glitzy parade of models donning Broadway-themed haut couture at the Chocolate Fashion Show Nov. 12 appropriately inaugurated the 14th annual New York Chocolate Show, which featured 65 exhibitors and the Food Fête media event.
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Artisans In Action: Early and Often

April 2, 2008
Fifth-generation, family owned retailer Josh Early Candies continues thriving legacy by focusing on traditional techniques and quality ingredients.
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A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

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March 2013

March 2013

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