Milk, white, and dark chocolate products.


Hershey unveils world’s first public 3-D chocolate candy printing exhibit

Visitors to Hershey’s Chocolate World Attraction can experience 3-D chocolate printing.
The Hershey Co. is moving beyond the second dimension
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Woodblock Chocolate to produce $100 chocolate bar

Bean-to-bar company collaborates with Trinidad and Tobago’s Cocoa Research Center to create chocolate bar made from more than 2,400 types of cacao.
Woodblock Chocolate strives to use the best cacao in its products, and its new collaboration with the Cocoa Research Center in St. Augustine, Trinidad and Tobago, is exactly that.
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Wine and Chocolate

A Thanksgiving Tandem: Lindt USA Excellence Pineapple & J.Lohnr Estates Riverstone Chardonnay

Lindt USA, Stratham, N.H.
EXCELLENCE Pineapple is the first bar exclusively created by the Lindt Master Chocolatiers to complement Chardonnay.
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One-on-one with Justin Gold from Justin’s

Nutty innovation spreads health, profitable snacking options
"To be honest, the business was failing [at first]. You can’t sell enough jars; you can’t have a big enough margin; not enough product differentiation," Gold says.
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Recchuiti Confections: Still driving (flavors) hard

Candy Industry Magazine revisits this heralded San Francisco-based confectioner after a 10-year hiatus to discover evolutionary changes, all revolving around a singular commitment to excellence.
“I never settle, which drives people crazy,” Recchuiti asserts. “I have a difficult time being comfortable, so I throw myself into uncomfortable situations.”
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Shangri La Chocolate

Shangri La Tea, Tustin, Calif.
Chocolate and tea are both rich in antioxidants, as well as good for the soul, so why not combine them?
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Raaka Chocolates: Raw flavor powers growth

Brooklyn-based bean-to-bar operation finds following for its minimally processed chocolates that emphasize maximizing cocoa bean flavors.

Meet Nate Hodge, a political speech major and onetime songwriter and vocalist for the alternative folk/ rock band, Tall Stranger. These days, however, he’s writing lyrics for a different life chapter, one that involves overseeing development and production of “virgin” chocolate products at Raaka Chocolate in Brooklyn, N.Y.

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Dandelion Chocolate: On a mission

Former Silicon Valley entrepreneurs embrace bean-to-bar chocolate making, and find themselves delightfully overseeing a growth engine called Dandelion Chocolate.
One of the first things a newcomer stepping into Dandelion Chocolate’s café and production area on Valencia St. in San Francisco experiences — besides the obvious hipster din and energy — is the large welcoming chalkboard.
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Wine and Chocolate: G. Debbas Chocolatier's innovators, not imitators

G. Debbas Chocolatier simplifies wine and chocolate pairing by combining the two in a gourmet chocolate truffle.
During the years, Guy Debbas has continued to grow this business by emphasizing creativity and craft.
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Kohler's Holiday Caramels

Kohler Co., Kohler, Wis.
New caramel flavors evoke winter traditions with a local Wisconsin flair.
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Preserving Chocolate for Future Generations

Contact: Jamie Tunison

AVAILABLE ON DEMAND As demand for chocolate grows in developing markets, can the existing cocoa-growing regions meet the supply-side challenge? Bettering the economics for small farmers in Africa, Asia, South and Central America requires a comprehensive approach, one that takes into account improving agricultural practices, enhancing supply chain infrastructures, expanding community services, boosting farmer incomes and taking advantage of evolving technologies.

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Image Galleries

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.

Candy Industry Magazine


November 2014

The November issue showcases Healthy Foods Brands and the ECRM Buyer's Choice winners.
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Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
View Results Poll Archive

Candy Industry Store

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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website


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