Interest in plant-based confectionery products continues to grow, according to new research from Innova Market Insights.

Made in small batches, these BonBons feature creamy centers that are enrobed in antioxidant-rich 72% dark chocolate.

Barry Callebaut Group has launched two new dairy-free chocolate products to better serve consumers seeking vegan confectionery options.

Available in September, the Jelly Belly gummies will feature the company’s true-to-life flavors in sweet and sour mixes.

Barry Callebaut is launching BC LIVE, a new digital events platform, the week of June 22 with a series of webinars to understand lifestyle trends and how chocolate can play a role to meet these specific consumer needs. 

Despite being at home for the majority of the past few months, and wanting to indulge in comforting sweets and treats, consumers still have a focus on eating healthily.

Pam Vieau and Marcy Goetz, mother-and-daughter owners of Chocolate Inspirations in Roselle, Illinois, didn’t originally intend to operate a chocolate business.

Endangered Species Chocolate is launching a line of chocolate bars made with oat milk instead of dairy milk.

 Hand-crafted in copper kettles, these coconut milk caramels are enrobed in organic dark chocolate.

Candy may not be the first thing people think of when they consider living as a vegan, but that doesn’t mean it’s not relevant. With ingredients like milk and gelatin, confections can be filled with animal products.