News & Events

Trending from Sweets & Snacks

With sweet, sour, nostalgia and brand re-inventions, American manufacturing companies continue to introduce fun new tastes and treats. This year’s highly successful Sweets & Snacks Expo at McCormick Place was the largest in its history with 650 booths and 16,000 attendees. Read the review of Sweets & Snacks Expo 2014...
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Brush up your photography skills this summer

Food photography gives a new meaning to sharing your food. Sit in any restaurant and watch as diners post photos before first bites. Visit Digital Photography School for a tutorial to make your food photos more tasty. Click for DPS video tutorials...
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Congratulations to this year’s French Pastry School scholarship recipients

Congratulations to Angela Buck, chosen to receive the six-month internship at the prestigious French Pastry School in Chicago. The Confectionery Foundation is pleased to help support the For the Love of Chocolate scholarship/internship program. Read about this graduate of University of Washington. Visit The French Pastry School at Kennedy-King College...
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Popsugar video – How to make Cookie Cups

Drink your milk out of a cookie cup! This video from POPSUGAR gives a new meaning to milk and cookies. To seal the cookie cups, paint tempered chocolate or melted confectioner’s coating on the inside of the cooled baked cups. Let cool and enjoy at your next picnic or BBQ....
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Announcing … the Allured Fund grant goes to … Karl Renner

Congratulations to Karl Renner, recipient of a grant from the Allured Fund for Confectionery Education. Mr. Renner will attend specialized training in creams, fondants and fudge this summer. There are many fine training courses in our industry this Fall. Do your employees know about the Allured Fund for Confectionery Education?...
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