A sweet new development is on the rise for artisan candy makers and bakers: a gourmet fruit product manufactured by Taura Natural Ingredients, to be launched later this month at the ISM trade show in Cologne. Meant to be used… Read More
Archive for the ‘Wockenfuss Candy’ Category
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Sweet Sounds: Sugar-Free Candy Getting Better all the Time
Sugar-free: for the sweet toothed fanatics of the world, the phrase used to incite reluctance, but advanced sugar-free sweeteners have changed that attitude. No longer reserved solely for diabetics or diet conscious individuals, even former sugar purists are now hopping… Read More
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Sustainable Chocolate Initiative: News from Baltimore Candy Co.
Sustainability: a concept once only contemplated by hardcore conservationists, green practices are becoming more and more mainstream. Though chocolate is a timeless dessert, manufacturers of the beloved sweet are modernizing and hopping on board the trend towards more environmentally conscious… Read More
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Thin Models: They Make Us Want to Eat Chocolate Even More
Chocolate advertisements: they’re pretty effective at making us salivate, with images of creamy, liquid chocolate and rich nuggets tempting us to make a purchase. A recently released study published in Appetite reveals a marketing technique that causes consumers to be… Read More
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Health-Conscious Chocolate on the Rise: Maryland Candy Company
We love chocolate: thickened with cream and rolled into truffles, sweetening salty snacks like pretzels and nuts, solidified over chewy caramel and soft peanut butter. It’s no secret that chocolate taken in moderation is good for your health, but for… Read More
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Chocolate: So Good it Belongs in a Museum
The cocoa nut and the chocolate it produces is a versatile plant and food source: it’s been used as currency, in liquid form as an offering to the gods, and as the food that represents love, dominating Valentine’s Day sales…. Read More
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How Do You Take Your Chocolate?
The way people take their chocolate is much like the way they take their coffee: pure but slightly bitter, sweet, or with a touch of milk. But how can candy companies measure exactly how consumers want their chocolate to taste?… Read More
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Get Smart – Eat Chocolate, Win a Nobel Prize: Baltimore Candy Company
When Nobel Prizes were being issued this past October, Dr. Franz H. Messerli, a cardiologist at St. Luke’s-Roosevelt Hospital in New York City, ventured to suggest that eating chocolate correlates with becoming a laureate. In a note printed in the… Read More