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Confectionery

Michelle Frame and Karen Butler
Confectionery
Confectionery science should be fun – videoConfectionery science should be fun – video

Whether it’s sugar melting and breaking down, the browning effects of the Maillard reaction, or monitoring pH and water activity, chemistry is at the core of candymaking. Michelle Frame of Victus Ars shares tips and tricks from her confectionery career.

byKaren Butler
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byHeather Carter
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Food and Beverage Operations
Business Bites: Mars buys Trü Frü, Winter Fancy Food Show returns, US officials push front-of-pack claims
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Chewy candy sales continue to climb
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Chocolate the preferred candy in America, poll finds
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Consumers value chocolate flavor and taste above all
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byKeegan Bradford
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IFIC 2022 survey: Snacking jumps 15% in 1 year
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byRachel Adams
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Overcoming the challenges of pectin-based gummy formulation
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THC-containing edibles ‘copycat’ popular snacks, may attract children
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byRachel Adams
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Mondelēz, Nestlé gains highlight strong confectionery market in Latin America
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Health and indulgence drive snacks, sweets
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byLynn Dornblaser
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Business briefs – Ardent Mills – Nestlé USA – Roquette – BENEO – Cargill
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byJudie Bizzozero
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U.S. chocolate, candy sales rise again
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byJosh Long
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Nestlé offers cash incentives for cocoa-farming families
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byJosh Long
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Low-glycemic diet tied to weight loss
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The top Food & Beverage Insider articles of 2021
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Business briefs – Milk Specialties Global – Wixon – PepsiCo – AAK – Cargill
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byJudie Bizzozero

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