The University of Wisconsin-Madison’s Resident Course in Confectionery Technology, also known as “Candy School,” will be held virtually this summer in light of the COVID-19 pandemic.

Participating companies have mapped more than one million farms in their direct supply chain and distributed more than 4 million trees to farmers to establish agroforestry systems.

Cargill Cocoa & Chocolate’s 2018-2019 Sustainability Progress Report highlights the company’s efforts to improve transparency and the lives of cocoa farmers in Brazil, Cameroon, Côte d’Ivoire, Ghana and Indonesia.

From relishing in comfort food to focusing on healthier habits, Flavorchem has identified five trends impacting consumption of bakery and snack products during the COVID-19 pandemic.

Chicago-based Primrose Candy Co. has recently upgraded to the ProcessPro’s Global ERP software, powered by Open Systems Adaptable Solutions (OSAS).

Glanbia Nutritionals has identified several “MegaTrends” and the opportunities they present for food and beverage manufacturers.

GNT Group has launched two new EXBERRY food colorings that deliver bright orange shades in powder and oil-dispersible formats.

Guittard has launched the Make it Sweet program, which is providing resources and donations to support local communities, hospitality industry professionals and cocoa farmers struggling during the COVID-19 pandemic.