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.
When it comes to food, and especially candy, flavor is king. It’s a fact that the industry understands well — if it doesn’t taste good, consumers won’t eat it.
At the same time, says Bill Vlach, food technologist for Cargill’s Cocoa & Chocolate team, consumers are experience-driven and willing to try creative products with unique flavors.