Matcha-infused truffles show why chocolate is on the rise when other old-school foods are dying out. Green tea, balsamic vinegar, tree resin, curry powder - chocolatiers more than ever are taking an any-ingredient-approach to their products. Its a winning strategy thats helped keep demand at record highs at a time when many consumers are ditching sugary and processed treats. [more...]
RELATED: Chocolatier Colin Hartman Explores The Seasonality Of Chocolate
Colin Hartman, Co-Founder & CEO of Harper Macaw — a fine chocolate manufacturer founded on a big yet simple objective: to turn chocolate into a force for tropical reforestation — joined us to talk about how seasonality plays out for a small business with international roots and operations.
Read the full interview here!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.
Events
[Webinar] Key Opportunities & How to Succeed in a Plant-based World
As consumers steer away from animal products, plant-based alternatives conquer...
Join Symrise Flavor North America in Celebrating World Food Day 2020
World Food Day is calling for global solidarity to help all populations, and...