CHOCOLATE. A simple luxury that brings smiles to faces of people the world over! And it is our client’s passion every day. They have been making chocolate products for decades in the European style of our founding family ancestors. Since 1950, our client has come to be known as a leader in Hospitality, Travel Retail, Food Service, and Private Label chocolates. Through investments in people and technology, they are respected as an innovator in custom graphics, printing, and chocolate. This led to their creation of a highly customized product division aimed at Corporate Sales.
Our client’s culture is rooted in dedication, devotion, innovation, teamwork, social responsibility, and most of all, a commitment to the success of our employees and customers.
It’s human nature, it seems, to resist change and fear the unknown. So it is no surprise that genetic engineering of food and feed crops resulted in their resounding condemnation as “Frankenfoods” by many consumers, who seem as terrified of eating an apple with an added anti-browning gene or a pink pineapple genetically enriched with the antioxidant lycopene as I am of self-driving cars.
Consumers hold the power of today’s food world in their hands. With buying decisions centered on transparency being made daily, brands that align with shoppers’ values are in the position to thrive.
Leading Controlled Environment Agriculture (CEA) growers are collaborating to establish the first food safety group specifically for CEA produce brands. The group’s goal is to establish food safety standards for CEA produce to protect consumer health.
A home kitchen mainstay, Joy of Cooking has been in print nonstop since 1936. Claiming to have been the victim of “shoddy” food science, the beloved cookbook brand Food and Brand Lab. “We have the dubious honour of being a victim of @BrianWansink and Collin R. Payne’s early work,” the culinary institution tweeted, kicking off the thread.