News & Events

Apply for an Allured Fund grant. Build your job skills.

Improve your knowledge of food science and confectionery manufacturing through attending practical training or an educational conference this year. The Allured Fund for Confectionery Education provides need-based financial help for industry members who wish to expand their food-science knowledge or confectionery skills through approved continuing education programs. Due dates are...
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Jelly Belly introduces organic line

Jelly Belly is debuting a line of new organic jelly beans and fruit snacks that currently sell in bulk but will be available in packaged form later this season. The new products, which will be manufactured in the company’s North Chicago plant, feature reformulated, non-GMO ingredients, including the replacement of...
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What’s the difference between efficient and effective?

Making your list and checking it twice? How do you determine the order of checking things off that list? In order of list or in priority measured against a greater goal? Check out Jeff Haden’s recommendations in this Inc.com article on 9 essential habits of remarkably effective people....
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Hershey invites inventors to create temp control packaging

Are you a FIRST Robotics Alum? A creative packaging designer? Hershey is looking for innovative ideas so it can better ship chocolate in warm climates and summertime. Welcome to supply chain crowdsourcing style. Read about the contest in this ZDNet article by Larry Dignan....
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NCA identifies most popular trends in confectionery

Premium chocolate, fruit-nut infusions, chewy, and mint are trending in confectionery. Flavors and unique packaging helped deliver fun and smiles faster than 184 other categories in the store. Read NCA Identifies the Most Popular Confectionery Trends of 2015. Stay on top of trends and attend Sweets and Snacks Expo 2016....
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NCA announces YPN Leadership Program

Five young professionals have been tapped as the first participants in NCA’s Future Leadership Program, which aims to support, educate, and improve access and opportunities for young industry members looking to advance their careers. The 2016 class is: Sarah Atkinson, director of marketing for Atkinson Candy Co.; Elizabeth Clair, national...
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Allured grants available to build your confectionery knowledge

Is your New Year’s resolution to build your confectionery knowledge and skillset? There are many fine training opportunities in our industry during 2016 for confectionery industry training. Allured Fund for Confectionery Education need-based grants provide financial help for industry members who wish to expand their food-science knowledge or confectionery skills...
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