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

04/11/2017
Symrise Debuts Global Hot Sauce Inspired Seasonings at Snaxpo 2017

Another SNAXPO, SNAC International's annual trade show, is officially in the...

03/21/2017
Symrise Turns Up the Heat at Snaxpo 2017

Symrise is pleased to announce that we will once again be exhibiting at SNAXPO...