This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Chocolate as a dessert? Perhaps consuming it akin to having a flight of wines? How about bite-sized portions for sharing? Besides, don’t those portions help with calorie counting? And let’s not forget the holidays, when people really want to celebrate — chocolate, of course, being one great way to do so.
Then there’s the shift by both multinational manufacturers and artisan chocolatiers toward sustainable sourcing, which is very much on the minds of many consumers. Oh yes, there’s also news that cocoa prices will soar because of dry weather conditions and an insatiable and growing appetite from the East, specifically China. Exciting stuff, to say the least.
Get our eNewsletter delivered to your inbox Twice-weekly!
Candy Industry delivers new product information, trends, news and insider perspectives to your inbox each Monday and Wednesday. You will also receive 'Breaking News' editions that will provide you news that matters most to your business.