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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.   |
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
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. |
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. |
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. |
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
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. |
BusinessWeek
February 12, 2007 |
Sniff Before You Bite How to best enjoy chocolate. |
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. |
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. |
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
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. |
Food Processing
January 2007
Frances Katz |
Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza? |
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. |
Food Processing
December 2007
Mark Anthony |
Nutrition Beyond the Trends: A Chocolate Treat Recent studies are giving chocolate a further boost in popularity. |
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
November 2006 |
Rollout: November's best new products Dole's Fruit parfaits... Kraft's Roasted Vegetable Ritz... Kellogg's Crunchy Nut Sweet & Salty Granola Bars... Hershey's Cacoa Reserve... general Mills' Betty Crocker Seasoned Skillets... Sara Lee's Ball Park Top It!'s ... |
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
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. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
2006 Foodservice Annual: Desserts: Desserts are heading in every direction possible. But the indulgent pleasures that they invoke continue to remain the same. |
Inc.
May 1, 2010
Shivani Vora |
Could You Market Chocolate Filled With Air? John Scharffenberger and other entrepreneurs offer advice to Bubble Chocolate. |
Food Processing
August 2008 |
Feel your bliss Hershey's Bliss Chocolate is a rich, creamy, bite-sized chocolate indulgence available in three unique expressions. |
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
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
January 2007 |
Ingredient Round-Up: Flavors January's Ingredient Round-Up features flavor products, including chocolate, cheese, tea and fruit. |
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
October 2009
David Feder |
How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends. |
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. |
DailyCandy
January 24, 2007 |
Dazed and Confuzzled Offering a twist on the average cookie, these rectangular creations have a cracker base; a milk, white or dark chocolate middle; and a sprinkles, coconut, or toffee topping. |
Fast Company
November 2010
Stephanie Schomer |
Best of Artisan Chocolate What tastes better with chocolate? According to these confectioners, just about everything. |
Prepared Foods
August 1, 2005
William A. Roberts, Jr. |
Indulgent Indeed In this age of constant warnings about obesity and its unfortunate consequences, consumers still seek to indulge. Sp manufacturers are responding with a bit of the familiar, some innovation and a lot of the little. The results have been mixed at best. |
Food Processing
January 2011
Mark Anthony |
Flavor Trends 2011: New Year, New Flavors As we enter the second decade of the 21st century, consumers are looking for natural tastes and flavors, in both the familiar and the exotic. |
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. |
Food Processing
July 2010
Diane Toops |
NCA 2010 Candy Show: The Sweetest Spot on Earth Candy and snacks sales flourished in 2009. |
Prepared Foods
September 1, 2006 |
Hitting the Shelves -- September 2006 Hershey's Reese's Sweet & Salty Granola Bars contain a new taste creation that has a sweet and salty appeal all in one.... Hot Pure Energy drink claims highest, yet safest, stimulant levels... Balance Bar now with 100 calories... etc. |
Food Processing
July 2009
Diane Toops |
Confectionery Sales are Sweet Despite the Sour Economy More than 2,000 confectionery creations and snack sensations were unveiled at the All Candy Expo in May. |
Prepared Foods
October 2007 |
Article: Hitting the Shelves Pop-Tarts Splitz Toaster Pastries... P&G's reduced-fat potato crisps... Green Giant Healthy Vision Vegetable Mix... Target's premium dark chocolate... etc. |
Seasoned Cooking
February 2010
J. Sinclair |
Ingredient SpotLight In honor of Valentine's Day, healthy hearts and happy tummies, here are a couple of favorite chocolate recipes: Chocolate Almond Mousse... Marbled Mocha Tart... |
Prepared Foods
August 1, 2005
J. Hugh McEvoy |
Customers Crave Flavor First "Chef J" traveled across the U.S., seeking the most delightful, delicious and decadent desserts available today. Here are his culinary findings -- including a list of America's top five restaurant desserts. |
Science News
March 18, 2000
Janet Raloff |
Food for Thought: Chocolate therapies (with recipe for Janet's Chocolate Medicinal Mousse Pie) ...To meso-American anthropologists, however, the idea that chocolate can be health-promoting is old hat---very old hat... |
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. |
BusinessWeek
February 13, 2006
Lauren Young |
Candy's Getting Dandier Now the big companies are offering premium chocolates. Are they worth it? |
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? |
Prepared Foods
March 1, 2005
William A. Roberts, Jr. |
Snacking and the Sweets Good news for chocolate, chocoholics... Candies and snacks join low-carb craze... Microwave popcorn gets approval for olestra... The "biggest candy breakthrough of the year"... |
Food Processing
August 2006
Diane Toops |
Toops Scoops: Candy show brings out the kid in me At the All Candy Expo was the usual, delightful sugar and spice, plus plenty of chocolate -- and the arrival of fortified candy! |
Food Processing
July 2007 |
Editor's Plate: A Chocolate (Flavored) Outrage There's an outrageous petition before FDA to allow the replacement of cocoa butter in chocolate. |
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
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.' |
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. |
The Motley Fool
February 28, 2006
Brian Gorman |
Is Chocolate Hot? Making premium chocolate consumption a part of the culture will take some time. But thanks to their initiatives, Mars and Starbucks may already be on their way to sweeter profits. Investors, take note. |
