Variety of confectionery goods

Confection Content Collection

Explore IFT's collection of scientific resources on chocolate, hard candy, and other confections.

Sensory & Consumer Insights

Sweet and SpookyFood Technology

Getting Creative With ConfectioneryFood Technology

Packaging for Sweet TreatsFood Technology

The sensory properties and metabolic impact of natural and synthetic sweeteners - Comprehensive Reviews in Food Science and Food Safety

Candy Safety

Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvementComprehensive Reviews in Food Science and Food Safety

The complex relationship between metabolic syndrome and sweetenersJournal of Food Science

Sweeteners and Ingredient Innovation

A review on rebaudioside M: The next generation steviol glycoside and noncaloric sweetenerJournal of Food Science

Quantification of γ-sorbitol crystal growth rate and solubility in the presence of mannitol and maltitolJournal of Food Science

Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesionComprehensive Reviews in Food Science and Food Safety

Challenges in confectionery industry: Development and storage stability of innovative white tea-based candiesJournal of Food Science

Chocolate

Chocolate 101Food Facts

Making Sustainable Chocolate the NormFood Technology

The role of conching in chocolate flavor development: A reviewComprehensive Reviews in Food Science and Food Safety

Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granulesJournal of Food Science

Sweetening the Chocolate PotFood Technology