OF CONFECTIONERY. TO SUPPORTER IS COMBINING SWEET WITH SCIENCE. AND INSIDE HER LAB, JUST LIKE ANY OTHER PRECISION IS KEY. CANDY IS MORE COMPLICATED THAN A LOT OF FOOD MATERIALS. JUST BECAUSE OF ALL OF ...

AND MAYBE CANDY. YOU’RE GOING OUT THERE. IMAGINE BEING WILLY WONKA FOR A DAY CREATING SOME NEW FORMULAS AND MIXTURES OF DELICIOUS CANDY AND BELIEVE IT OR NOT, THAT’S A REAL JOB. IT’S CALLED A CANDY ...

Clad in a white lab coat, scientist Katie Teh squirts syrupy red liquid into quarter size molds on a large metal tray. Her previous effort led to a product that was too soft. So she altered the ...

Sprinkk founder and candy scientist Tessa Porter has opened two new candy development facilities in Nebraska. The Omaha R&D lab and Albion manufacturing site aim to lower barriers for new ...

The University of Wisconsin Department of Food Science wrapped up its two-week Confectionery Technology Course, affectionately known as “Candy School,” Friday, Aug. 2. The course was established in ...