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Home » Authors » Abigail Watt
Abigail Watt

Abigail Watt

Abigail Watt, Editorial Intern
Articles

ARTICLES

native starches

Native starches offer candy clean ingredient decks

Manufacturers look to native starches for functional improvements as push for clean labels continues.
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Abigail Watt
August 17, 2018
No Comments
Consumers have become more critical about what they're putting in their bodies. This is one area in which starches can play.
Read More
Compound Coatings

Rising cocoa demand prompts turn to cocoa butter alternatives

Compounds made with replacements for cocoa butter, uses not dictated by Chocolate Standard of Identity.
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Abigail Watt
October 19, 2016
No Comments
When it comes to candy, versatility is a big bonus. That's one of the reasons compound coatings can be popular -- they can be used in a variety of application forms.
Read More
candy as ingredients

Twice as Sweet: Candy inclusions gain popularity

Candy inclusions have ability to create new flavor profiles, provide added texture.
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Abigail Watt
October 4, 2016
No Comments
What's sweeter than candy? Arguably, not a lot, but some innovative confectioners have started to use candy itself as an ingredient, either in other sweets or in snacks.
Read More
Jay Klein_PUR

The PUR Co. CEO Jay Klein on PROFIT 500 rankings, starting small and connecting with customers

PUR was ranked no. 10 overall by PROFIT and Canadian Business on the annual PROFIT 500 list.
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Abigail Watt
September 28, 2016
No Comments

The gum and mint manufacturer, which sells aspartame-free sweets, made the list with a five-year revenue growth of 5,496 percent. It was also ranked no. 1 in the Manufacturing and Distribution category.


Read More
chocolate

Chocolate bar manufacturers push envelope through ingredients

Revitalizing favorite ingredients, using new ones and creating organic products help manufacturers meet demand.
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Abigail Watt
September 19, 2016
No Comments
Chocolate bars are a well-established area of the confectionery industry, but manufacturers are constantly adjusting and innovating to satisfy consumers' changing demands.
Read More
Toothsome Chocolate Emporium

Universal's Toothsome Chocolate Emporium to open Sept. 22

The 19th-century Steampunk-themed restaurant will offer an expansive menu.
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Abigail Watt
September 15, 2016
No Comments
The Toothsome Chocolate Emporium is Universal Orlando Resort's newest full-service restaurant, officially opening for dinner in Universal CityWalk at 4 p.m. on Sept. 22, says Universal's official blog.

Read More
Chef'd

The Hershey Co. brings dessert meal kits to Chef'd

Recipes include desserts offered by Hershey's Kitchens, Scharffen Berger.
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Abigail Watt
September 14, 2016
No Comments

The Hershey Co. has partnered with Chef'd, an online meal-kit marketplace, to bring desserts to the rapidly growing meal-kit market.


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wcf

WCF hosts annual Latin America talks in Ecuador

World Cocoa Foundation discussions focus on cocoa flavor, quality.
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Abigail Watt
September 8, 2016
No Comments

Cocoa producers, researchers, industry executives, government officials, and civil society organizations, gather to participate in these talks. The discussions will explore how chocolate manufacturing is influenced by cocoa quality standards, direct sourcing and the mapping of cocoa flavor characteristics.


Read More
label insight graphic

Wolfgang Candy Co. announces expansion

The family-owned company has purchased a new plant in Loganville, Penn.
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Abigail Watt
September 7, 2016
No Comments

Wolfgang Candy Co. has announced that it will expand its York, Penn. manufacturing operations.


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Godiva launches a new collection, G by Godiva, of Mexican single origin chocolate bars.

Godiva introduces Mexican single-origin bars

G by Godiva promises to bring chocolate lovers on a new, authentic chocolate experience.
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Abigail Watt
August 31, 2016
One Comment
Godiva is tapping into what ancient South American civilizations once celebrated as a "food of the gods."
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Global Top 100

2021 Global Top 100 candy companies list shows COVID-19's impact

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May 25, 2021

Kettle Awards

Established in 1946 by Candy Industry's founder and publisher, Don Gussow, the Kettle Award represents the highest recognition an individual working within the U.S. confectionery industry can attain. This year marks the 75th Year of the prestigious award and we invite you to join us for an evening reception honoring its rich heritage and to celebrate the nominees and winner of the 2020 Kettle Award.

January 1, 2030

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Natural Food Flavors and Colorants, 2nd Edition

Natural Food Flavors and Colorants, 2nd Edition

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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