M y overflowing suitcase was crammed with more chocolate than clothes. Over eight days in London, I had managed to accumulate an astonishing amount of chocolate: truffles dusted in icing sugar, delicate chocolate-dipped fondants topped with candied flower petals and plain dark chocolate bars made from highest-quality cacao beans.

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

11/30/2020
[Webinar] Key Opportunities & How to Succeed in a Plant-based World

As consumers steer away from animal products, plant-based alternatives conquer...

10/16/2020
Join Symrise Flavor North America in Celebrating World Food Day 2020

World Food Day is calling for global solidarity to help all populations, and...