Jared Sagoff

Researchers analyze relationship between particle size, mouthfeel of chocolate

Argonne National Laboratory uses ultra-small-angle X-ray scattering to view particle configuration.

October 31, 2019

The characteristics that set haute chocolate apart can be seen at the microscale, thanks to recent research performed by researchers from the University of Guelph at the Advanced Photon Source, located at the U.S. Department of Energy’s Argonne National Laboratory.

On Demand Confectionery industry experts weigh in on the state of the candy industry, which has gone through the most massive shift in recent memory after grappling with COVID-19. While confectionery as a whole proved to be “pandemic proof,” not every individual category fared so well. Experts will share the insights they’ve gleaned over the last year, while also offering predictions on what’s to come.

It’s clear that the global candy industry is rapidly changing and keeping up with those trends will require both historical context and an eye toward innovation.

Articles by Jared Sagoff

Researchers analyze relationship between particle size, mouthfeel of chocolate

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