Lectures and experimental pilot plant exercises for these courses are presented and supervised by technical experts and the UW Food Science Department.

The American Association of Candy Technologists (AACT) is offering a $5000 scholarship award for the 2020-2021 academic year.

With varying stages of cannabis legalization in the U.S. and Canada — and the proliferation of cannabis-infused edibles in the marketplace — the Professional Manufacturing Confectioners Association recently hosted a science symposium on incorporating cannabis into confectionery and snack products.

The Professional Manufacturing Confectioners Association (PMCA) hosted a chocolate short course at the University of California-Davis last month to increase its presence on the West Coast.

The Professional Manufacturing Confectioners Association will host a symposium this fall covering all aspects of developing and producing cannabis-infused candy and snacks.

Being local and serving high-quality products aren’t all that’s needed to attract and charm food-minded tourists. That’s now the baseline, the World Food Travel Association contends in a new report.

Synergy Flavors, Inc. is constructing two new primary schools in Antsirabe Nord and Menagisa, Madagascar, which join four previously built facilities funded by the company in partnership with the Madagascar Development Fund.

The French Pastry School of Robert Morris University Illinois has established a new charitable foundation to provide scholarships to students in its full-time pastry and baking, cake, and bread programs.

Crunch is supporting DonorsChoose.org, a non-profit founded in 2000 to empower public school teachers to request much-needed materials and experiences for their students. 

Mars Wrigley Confectionery has revamped its American Heritage Chocolate brand to incorporate a more universal exploration of how chocolate is enjoyed and experienced by its consumers.