Confectionery consultant Curtis Vreeland assesses the growing US bean-to-bar chocolate market and asks several artisan chocolate makers how and if they can co-exist with multinationals. Also, what essential advice on processing or general business would they give to a startup bean-to-bar chocolate maker? Read more …
03
Dec
2015
A dynamic bean-to-bar market creates the “New American Chocolate” – but is it a game for small players only?
Tags: Artisan chocolate trends, bean-to-bar chocolate, Chocolate Trends, Craft chocolate trends, premium chocolate trends
Posted in Confectionery News & Reviews | Comments Off on A dynamic bean-to-bar market creates the “New American Chocolate” – but is it a game for small players only?
Posted in Confectionery News & Reviews | Comments Off on A dynamic bean-to-bar market creates the “New American Chocolate” – but is it a game for small players only?
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