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Prepared Foods
February 2008
Juliet Greene |
Article: Chocotherapy: The Daily Dose of Chocolate There has never been a better time to explore the delectable attributes of chocolate.   |
Food Processing
March 2005
Ashman & Beckley |
Spotlight: Another Cookie-Candy Crossover Hershey markets four new cookie-candy crossover bars including the well-rated York Peppermint Pattie variety. |
BusinessWeek
February 12, 2007 |
Valentine's Day Stokes the Chocolate Factory Always a romantic staple, chocolate sales have jumped lately thanks to the dark stuff's health benefits and a growing connoisseur culture. |
Food Processing
August 2008 |
Feel your bliss Hershey's Bliss Chocolate is a rich, creamy, bite-sized chocolate indulgence available in three unique expressions. |
Food Processing
October 2006
Ashman & Beckley |
Product Spotlight: Chocolate for multitasking Nestle rolls novelty, demographics, premiumness and convenience into Nestle's Crunch Stixx. It's an excellent example of taking something familiar to another level. |
Chemistry World
December 1, 2015 |
Well-tempered chocolate The author discovers that controlling crystal structures and emulsions is the key to good chocolate |
BusinessWeek
February 12, 2007 |
Sniff Before You Bite How to best enjoy chocolate. |
Prepared Foods
January 1, 2007
Marcia Mogelonsky |
Confronting Confectionery The candy market continues to grow, capitalizing on the latest trends and benefiting from a number of ingredient innovations. |
Inc.
May 1, 2010
Shivani Vora |
Could You Market Chocolate Filled With Air? John Scharffenberger and other entrepreneurs offer advice to Bubble Chocolate. |
BusinessWeek
February 24, 2011
Tom Mulier |
Breathing More Profit into Chocolate Bars Adding air to chocolate bars reduces costs to candy makers, though there are limits to how much they can save with the technique. |
BusinessWeek
February 13, 2006
Lauren Young |
Candy's Getting Dandier Now the big companies are offering premium chocolates. Are they worth it? |
BusinessWeek
February 12, 2007
Lauren Young |
Pure Chocolate Indulgence Chocolate aficionados, like wine lovers, care about where the beans come from. Now you can find sweets made of cocoa from a single country or plantation. |
Food Processing
July 2010
Diane Toops |
Top Confectionery Trends for 2010 Our news and trends editor reports on the sweet taste of confectionery trends from this year's Candy Show. |
Food Processing
May 2011
Diane Toops |
Flavor of the Month: Don't take Chocolate for Granted Facing the fallout of political anxiety and doubled wholesale prices confectioners and chocolate manufacturers are learning how sweet it isn't. |
Food Processing
January 2006
Diane Toops |
Food Biz Kids: Mixed Reviews for Hershey's Caramel Snackbarz A group of seventh grade students review Hershey's Caramel SnackBarz. |
Food Processing
July 2008
Diane Toops |
Putting the Savoy in Truffle A report on the new candy products at the 2008 All Candy Expo. Additional online-only content includes new products featured at this year's show. |
Inc.
February 2006
Chafkin & Keyishian |
Sweet Dreams In time for Valentine's Day: Here are eight entrepreneurs whose confections rival those of their European peers. |
Food Processing
April 2011
Diane Toops |
Food Biz Kids: Kids Wish for More Chocolate in Quaker Chewy Snack Bars Junior high testers felt the chocolate and mint were lacking in this Quaker Oats snack bar, claiming 'If only it were more chocolaty.' |
Food Processing
August 2012
Deborah Cassell |
Research And Development Of New Applications For Chocolate Persist Staying current with this perennial flavor means touting and creating health benefits and paying heed to global social issues. |
Food Processing
April 2005
Diane Toops |
Food Biz Kids: Perfect easy-to-go brownie Taste-testing kids rang sweet bells of approval for Nestle Toll House Candy Bars with Rich Brownie. Packaging pros, however, might be surprised at how the most of the kids trashed the wrappers -- figuratively and literally. |
AskMen.com
James Raiswell |
4 Steps: Wine Tasting Follow our four simple steps to wine tasting and you'll be sipping it like a pro in no time. |
Food Processing
October 2010 |
Food Biz Kids: Zone Perfect Nutrition Bars Far From Perfect Our seventh grade reviewers declare Zone bars are 'Maybe for older, unhealthy people.' |
Food Processing
January 2010
David Feder |
Flavor Trends 2010: Make Mine Plain Flavor trends are going comfort-retro -- but don't write off exotics just yet. Consumer palates remain open to new adventures. |
Food Processing
July 2011
Diane Toops |
NCA 2011 Candy and Snacks Expo: Happy Days Are Here Again In candy and snacks, Americans are more interested in what they are eating, and are looking for new flavors to satisfy complex palates. |
Food Processing
June 2012 |
Sweet Dreams Are Made of This During the 2012 Sweets and Candy Expo, a team including candy mascots surprised pedestrians with candy samples as part of a poll to determine the effect candy and snacks have on mood and "happiness quotient." |
Food Processing
May 2006
Diane Toops |
Food Biz Kids: Great brownie, questionable name A panel of seventh-graders rate Enten-mini's "Brownie Frosters," from Entenmann's Inc. |
BusinessWeek
May 8, 2006
Adrienne Carter |
Chocolate: Belly Up To The Bar Lounges and cafes devoted to chocolate are catching on across America. |
Food Processing
December 2010 |
Food Biz Kids: Emerald Cocoa Roast Almonds Our junior high testers thought Diamond Foods Dark Chocolate Almonds were 'Like hot cocoa on a cold winter day.' |
Food Processing
September 2005
Diane Toops |
Food Biz Kids: Good and decadent taste Most of our 7th and 8th grade cookie-munchers fell in love with the "chocolate taste and crunch" of Mrs. Fields Decadent Chocolate Grahams. |
BusinessWeek
December 8, 2003
Ed Levine |
Chocolate For The Inner Child Some of the yummiest handmade creations are takeoffs on treats you ate as a kid |
Inc.
October 2004
Lora Kolodny |
Things I Can't Live Without A profile of John S. Scharffenberger, President and CEO of Scharffen Berger Chocolate Maker, founded in 1996 and one of only 12 major chocolate manufacturers in the United States. |
Food Processing
August 2009 |
Food Biz Kids: Hershey's 100 Calorie Whipped Vanilla Bars No Consensus on Hershey's Vanilla; however, `Tastes so good with only 100 calories.' |
The Motley Fool
October 29, 2004
Rick Aristotle Munarriz |
I Want Candy Chocolate can be big business if you're one of the sweet players. |
Fast Company
February 2002
Alison Overholt |
The Sweet Taste of Success Since 1983, San Francisco-based Schmidt and his team of chocolatiers have created and hand-painted millions of works of edible art... |
Food Processing
July 2006
Diane Toops |
Food Biz Kids: Checking out Chocolate Chex Mix These 7th-grade panelists sampled a new General Mills snack product. All but one gave Chocolate Chex Mix a thumbs-up. |
Food Processing
March 2007
Diane Toops |
Food Biz Kids: Hershey Cookie vs. Oreo These kids think Hershey cookies are a match for Oreos. |
Prepared Foods
August 11, 2006 |
Hitting the Shelves New treat: Godiva Ice Cream Bars... YoFarm's first co-branded cereal venture... Bread lines with an enhanced nutritional positioning... etc. |
Chemistry World
September 5, 2012
Elinor Hughes |
Fruit juice infused chocolate to reduce fat consumption Fruit juice has been used by scientists in the UK to replace up to half of the fat content from cocoa butter and milk fats in milk and white chocolate. |
Food Processing
October 2005
Diane Toops |
Food Biz Kids: Reese's Cup in a cookie Our seventh- and eighth-graders concur: Reese's Milk Chocolate Dipped Cookies with Peanut Butter make "a good come-home-and-eat snack for kids." |
The Motley Fool
December 7, 2009
Kris Eddy |
Where Is China's Sweet Spot? Can purveyors of chocolate thrive in China? |
Food Processing
December 2007
Mark Anthony |
Nutrition Beyond the Trends: A Chocolate Treat Recent studies are giving chocolate a further boost in popularity. |
The Motley Fool
March 5, 2008
Alyce Lomax |
Starbucks' Sweet Surprise Breakfast sandwiches are out, but Starbucks is still a "go" with chocolates. |
BusinessWeek
November 13, 2006
Robert Parker |
Made By Lefties, Enjoyable By Anyone Count these cuvees among the so-called Australian fruit bombs, wines often reviled by elitist, Eurocentric oenophiles simply because they taste too good too soon. |
Prepared Foods
July 1, 2005
William A. Roberts, Jr. |
Confounding Confections With gum, mints, chocolate and sugar confectionery accounting for billions in yearly sales, there is no doubting the vast size of the overall confectionery category. However, Mintel predicts none will see inflation-adjusted growth over the next few years. |
The Motley Fool
November 3, 2005
Tim Beyers |
The Best News My Wife Has Ever Heard Privately held M&M Mars has introduced a line of heart-healthy chocolate bars called CocoaVia. If it takes off, expect Hershey, Cadbury Schweppes, and Nestle to follow suit. But will it matter to investors? |
Entrepreneur
July 2006
Sara Wilson |
Double Dipping Life is sweet for a vice president of sales by day and chocolate fountain franchisee by night. |
AskMen.com
Anthony Dias Blue |
The Art of Tasting Spirits In this excerpt from The Complete Book of Spirits, the author provides tips on what to look for when sampling classic spirits. |
Prepared Foods
October 2007 |
Article: MarketWatch Whole-grain chips with a fruit and veggie boost... Pairing teas with different chocolates... Beverages backed with vitamin B... U.S. considers U.K.'s 'traffic light' system for labeling fat content... |
The Motley Fool
December 14, 2005
Brian Gorman |
Hershey's Global Plan The chocolate maker has room to grow internationally and a plan to capture more market share in key regions. For investors looking for long-term growth, Hershey appears to have a lot to offer. |
The Motley Fool
June 4, 2008
Ryan Freund |
Chocolate in Asia: A Very Sweet Megatrend Chocolatiers are ramping up sales in booming economies such as China and India, and the potential for profits is staggering. |
