Soft confectionery such as chocolate is one of the most consumed products by almost all age groups in all regions and is a key ingredient in many food products. Globalization and an increase in incomes can be attributed to the growth of the premium chocolate market, giving investment opportunities for the manufacturers of chocolate processing equipment. In this special newsletter we look at the scientific process of how chocolate gets its 'melt-in-your-mouth' taste and how companies are trying to gauge consumer preferences for new tastes and flavors with predictive models to improve the success of milk chocolate. We also look at how one company has re-invented the American campfire classic, the S'more, as well as the latest in processing and packaging and color flavorings. Read more in the articles below. | 
