Rex Coffee®, an artisan, small-batch roastery that has produced high quality coffee since 1885, is owned by Clabber Girl Corporation and is housed in its national headquarters located in Terre Haute, Ind.

The company stated that production is up and running, and that the product is Kosher certified. However, orders are currently only being taken at Duck Soup or online. The company intends to expand availability across the country early next year.

Artisan Collection by Nestlé Toll House took 25% of the votes, while Del Monte Foods Bubble Fruit collected 23% and Joia Spirit Low-Sugar, Ready-to-Drink Premium Sparkling Cocktails came away with 20% to finish in third place.

Visitors to Hershey’s booth discovered how Hershey is driving trips and conversion for instant consumables through emerging media channels, cross-merchandising solutions, new product offerings and actionable shopper insights.

According to the National Confectioners Association (NCA), Chocolate represents 60% of the $35 billion US confectionery industry and US chocolate sales total more than $21 billion annually. It is reported that on average people consume 12.57 pounds of chocolate per year. NCA also finds that consumers enjoy chocolate as a treat, averaging two to three times per week. 

Bensdorp Natural Dark cocoa powder is introduced at a time when health-focused consumers are increasingly seeking out premium products that are tasty and have a short, recognizable ingredient list.

While often playing center stage, chocolate and vanilla require extra finesse when used in formulations, as each is a complex ingredient composed of dozens of different volatile chemicals and subjected to multiple stages of processing.

The cocoa in the latest Nestlé innovation is high-quality, with a rich chocolate flavor and roasted notes, pairing well with cinnamon, speculoos, maple, honey, caramel, almonds and walnuts

This 125 lb. / 55 kg temperer is ideal for medium-sized operations working with chocolate containing real cocoa butter.

Successfully incorporating cannabis into edibles that are delicious, safe and consistently dosed is not an easily achieved feat. Add in the complexities of chocolate, and it becomes a real challenge, particularly for new and small edibles manufacturers.