How fats and oils are evolving to create healthier chocolates

Experts from ADM, AAK offer insights into the latest innovations and how candy companies can best use them.

October 21, 2020

Experts from ADM and AAK offer insights into the latest innovations and how candy companies can best use them to create the perfect chocolates.

Chocolate

Global cocoa and chocolate market projected to reach $67.22 billion by the end of 2025

Trusted Business Insights’ updated ‘Latest Study on Cocoa and Chocolate Market 2019-2029’ factors in effects of COVID-19

Crystal Lindell

August 26, 2020

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The global cocoa and chocolate market is projected to reach $67.22 billion by the end of 2025, up from the $43.13 billion it was at in 2017.

Emulsifiers help with shelf stability, clean label efforts

Latest innovations support incorporation of natural colors, flavors.

December 6, 2019

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Emulsifiers, which combine the fat and water elements of confectionery, offer a wide range of potential benefits.

We know a treat can be a snack, but can a snack be a treat? Of course it can.

How emulsifiers help with fat reduction

An in-depth look at how emulsifiers hold the confectionery world together.

Crystal Lindell

December 6, 2019

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Much of the confectionery industry is held together by emulsifiers — literally. They are the magic that combines water and fat ingredients with each other.

Candy Industry Magazine

June 2019

The June 2019 issue features an interview with a natural candy color specialist, a look at how chocolate bar makers can stand out from the crowd, our global state of the candy industry, and more.

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