| Similar Articles |
|---|
 |
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.   |
BusinessWeek
February 13, 2006 |
Q&A: Like Wine, Like Chocolate Chocophile Clay Gordon wants you to appreciate chocolate the same way you would a fine wine. |
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
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
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
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. |
Inc.
May 1, 2010
Shivani Vora |
Could You Market Chocolate Filled With Air? John Scharffenberger and other entrepreneurs offer advice to Bubble Chocolate. |
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. |
Prepared Foods
May 2009 |
Hitting the Shelves: Conscious Chocolate TCHO Ventures introduced a line of chocolate bars that provides consumers with an engaging and delectable treat. |
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
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. |
Entrepreneur
July 2006
Sara Wilson |
Double Dipping Life is sweet for a vice president of sales by day and chocolate fountain franchisee by night. |
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. |
Food Processing
November 2009 |
Food Biz Kids: Chex Mix Bound by Chocolate Our Seventh and Eighth Grade reviewers find these sweet snacks to be 'The perfect blend of sweet and salty.' |
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. |
Chemistry World
December 1, 2015 |
Well-tempered chocolate The author discovers that controlling crystal structures and emulsions is the key to good chocolate |
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
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. |
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.' |
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.' |
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. |
BusinessWeek
May 8, 2006
Adrienne Carter |
Chocolate: Belly Up To The Bar Lounges and cafes devoted to chocolate are catching on across America. |
DailyCandy
February 6, 2006 |
Popular Science The Wild Sweets science kit includes four experiments to prove how things like texture, temperature, and aroma affect your enjoyment of dessert. |
Food Processing
August 2007 |
On the Shelf: August/September A product review of Genisoy Crispy Dippers, and information on Mighty Leaf Tea's Chocolate Truffle Teas and Terra Nostra Organic's organic chocolate products. |
The Motley Fool
December 7, 2009
Kris Eddy |
Where Is China's Sweet Spot? Can purveyors of chocolate thrive in China? |
Wired
October 20, 2008
Katharine Gammon |
Bitebot Tastes the Chemistry of Flavor Researchers at France's national school for agricultural and food industry engineering have built an artificial mouth to help them break down the chemistry of flavor. |
Food Processing
April 2010 |
Kids Catch the Buzz of Java Rocks Caffeinated Candies Chocolaty caffeine candies 'Smells like a Starbucks' say junior high testers. |
DailyCandy
November 2, 2004 |
Jubilant Jive Chocolates so good you'll wax poetic... |
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. |
Seasoned Cooking
February 2011
Ronda L. Carnicelli |
Seasoned Opinions Valentine's Day is a day made for snuggling close and enjoying decadent food and, of course, dessert is perfect in the middle of the frigid winter. |
Food Processing
December 2007
Mark Anthony |
Nutrition Beyond the Trends: A Chocolate Treat Recent studies are giving chocolate a further boost in popularity. |
DailyCandy
June 2, 2005 |
Fight the Good Fight Candies made the old-fashioned way: in small batches, by real people (not a machine), in copper pots, and with ingredients you've actually heard of. Indulge. Enjoy. |
Registered Rep.
March 26, 2012
Diana Britton |
Yield of Dreams: The 10 Most Misleading ETFs What these funds all have in common is that their names are misleading as to what the fund actually invests in. |
Seasoned Cooking
December 2007
Ronda L. Carnicelli |
No-Fail Fudge This super simple fudge recipe is highly "tweakable." |
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. |
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. |
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. |
Seasoned Cooking
January 2008
Ronda L. Carnicelli |
Chocolate Bark with Fruit and Nuts This chocolate bark boasts a great blend of flavors and goes great on its own or nestled into a scoop or two of your favorite ice cream. |
Food Processing
January 2007 |
Ingredient Round-Up: Flavors January's Ingredient Round-Up features flavor products, including chocolate, cheese, tea and fruit. |
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." |
Fast Company
April 2009
Tim McKeough |
Unchicken? Synthetic Flavors Get More Authentic International Flavors & Fragrances and Givaudan, two of the world's largest flavor companies, have separately embarked on major research projects in pursuit of "more authentic" chicken flavors. |
Prepared Foods
February 1, 2008 |
Sugar-free Sweetness Known more for its beverage syrups, Monin has recently released gourmet sauces available in several indulgent flavors. |
Entrepreneur
January 2008
Nichole L. Torres |
Bold Moves With culturally inspired chocolates and a focus on going green, Entrepreneur Magazine's Woman of the Year winner is taking taste to a whole new level. |
Food Processing
January 2006
Frances Katz |
2006 Flavor Trends Forecast Health exerts its influence on flavor trends: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety? |
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. |
Science News
August 13, 2005
Ben Harder |
Can Chocolate Fight Diabetes, Too? New research shows that in moderation dark chocolate can lower blood pressure, lower cholesterol, and improve the body's processing of sugar. |
Food Processing
September 2010
Diane Toops |
Favorite Prototypes At IFT Delight The Palate More Than The Brain Our news and trends editor professes her personal bliss (and bias) for all things delicious. |
BusinessWeek
September 2, 2010
Zachary Tracer |
Jobless Grads Bet on Custom-Made Chocolates Three Columbia graduates are making a bet that custom-made chocolate bars will pay the rent. |
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. |
