The term 'artisan' has lost its luster in the US bean-to-bar chocolate market, says confectionery consultant Curtis Vreeland. In a recently penned article for the Fine Chocolate Industry Association (FCIA), Vreeland and Dr. Kristy Leissle of the University of Washington Bothell interviewed several premium chocolatiers, who have moved away from the phrase.

Read whole article via www.confectionerynews.com

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...

11/14/2017
Talking Food Culture and Creativity at the Symrise-Starchefs ICC 2017 RoundTable

Between the six chefs, restaurateurs and bartenders at Symrise’s private...