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 ...

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 ...

An Omaha entrepreneur’s candy innovation lab was born in a church kitchen and a spare bedroom. Margarita gummies are one of the specialized candies made in Tessa Porter’s lab. The lab is equipped to ...

This company is offering new franchises throughout the US. This company is offering new franchises in the following international regions: Australia/New Zealand, Middle East, Europe (Western), Canada, ...

Ars Technica has been separating the signal from the noise for over 25 years. With our unique combination of technical savvy and wide-ranging interest in the technological arts and sciences, Ars is ...