Salmonella could be a health risk in raw chocolate, according to the National Confectioners Association. While raw chocolate is not legally classified, many manufacturers produce it using temperatures below 42°C and without roasting the cocoa beans, which could also mean Salmonella is not destroyed. The NCA suggests manufactures institute measures to eradicate Salmonella in raw chocolate.
Companies that make starch for confectioners are introducing plant-based alternatives that are vegan, gluten-free, kosher and halal. Ingredion, for example, offers gluten-free starches and flours suitable for use in licorice.
H.J. Heinz Co. Chairman William R. Johnson said the company could see sales growth of 4% to 6% in the next fiscal year, bolstered by a consumer trend toward eating at home. While consumers worldwide are saving money by switching to private-label brands, he said, they "remain loyal to Heinz brands because we deliver quality, nutrition, innovation, convenience and value."
Family-owned chocolate shops in Long Island, N.Y., such as Schwartz Candies and Lazar's Chocolate, offer old-fashioned treats such as vanilla marshmallows and nut patties. Azure Chocolat makes sweets that are kosher and gluten-free, and also offers vegan, sugar-free and dairy-free candies.