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New Product Review 2000
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15.00
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
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15.00
RCI's Candy Clinic Perseveres
1 x
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15.00
Evolution to Revolution: A Journey to Global Innovation
1 x
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15.00
Nut Oil Migration Through Chocolate
1 x
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15.00
RCI's Candy Clinic Perseveres
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15.00
European Confectionery Consumption and Production, Part 1
1 x
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15.00
Foreign Material Detection and Prevention
1 x
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15.00
Pure Fruit, Pectin and Agar Jellies manufacturing Methods and Formulas
1 x
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Nutritional Labeling and Associated Statements When Using Sugar Free Materials
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Motivating Consumers Where They Shop: Reprint from August 1965
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Japanese Chocolate Market
1 x
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Mould Property Influence on Chocolate Surface Gloss
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15.00
New Product Review 2021
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Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
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Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
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Prebiotic Ingredients in Chewing Gum The Use of Inulin and Oligofructose
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15.00
Key Trends: Challenges and Opportunities in the Confections Category
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Formulating Confectionery with Xylitol
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Motivating Consumers Where They Shop: Reprint from August 1965
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15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
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Product Development-A 35-year Perspective
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Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
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Products Introduced at the 2021 Sweets and Snacks Expo
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Products Introduced at the 2021 Sweets and Snacks Expo
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Profile of a Retail Confectioner-Dorothy Cox Chocolates
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Gluten-Free Certification in North America
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PMCA Research Update
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Future Trends in Environmental Monitoring
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Nouat: A Reprint from Choice Confections
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Marketing Trends for the 90's: Reprint from November 1992
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Influencers: Innovative Marketing in the Modern Age
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Influencers: Innovative Marketing in the Modern Age
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Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
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Foods, Supplements and OTC Drug Products
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Journey to the Center of the Shelf: Regulatory Impacts Along the Way
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Fortification and Healthy Claims
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Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
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Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
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Food Safety Modernization Act
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RCI Fall Regional Conference
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Meeting Consumers' Demands for Food Transparency
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New Product Review 2021
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Evolution to Revolution: A Journey to Global Innovation
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Moisture and Starch Moulding
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RCI Fall Regional Conference in Vancouver
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International Color Regulations
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Product-development Disasters
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Proteins in Confections: A Dive into Considerations and Challenges
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Reach for the Top: Report from the Chairman of the Confectionery Manufacturers Association of Canada
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European Confectionery Consumption and Production, Part 1
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German Confectionery Report
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15.00
Microwave Moisture Measurement
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Probiotics for Confectionery Applications
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Marketing Trends for the 90's: Reprint from November 1992
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15.00
Products Introduced at the 2021 Sweets and Snacks Expo
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15.00
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
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15.00
International Cocoa Statistics
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15.00
Regulatory Update for the Confectionery Industry 2022
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Grained and Ungrained Confections
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Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
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15.00
Hard Coat Panning
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German Confections 2004
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Opportunities for Upcycled Ingredients in the Confectionery Industry
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Marketing Trends for the 90's: Reprint from November 1992
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15.00
Heirloom Cacao Preservation Update Panel Discussion
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Preventing Hard Candy Production Failures
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15.00
Marketing Trends for the 90's: Reprint from November 1992
1 x
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15.00
New Product Review 2021
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HCP In Action
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Motivating Consumers Where They Shop: Reprint from August 1965
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Product
1 x
$
15.00
New Product Review 2000
1 x
$
15.00
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
Evolution to Revolution: A Journey to Global Innovation
1 x
$
15.00
Nut Oil Migration Through Chocolate
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
European Confectionery Consumption and Production, Part 1
1 x
$
15.00
Foreign Material Detection and Prevention
1 x
$
15.00
Pure Fruit, Pectin and Agar Jellies manufacturing Methods and Formulas
1 x
$
15.00
Nutritional Labeling and Associated Statements When Using Sugar Free Materials
1 x
$
15.00
Motivating Consumers Where They Shop: Reprint from August 1965
1 x
$
15.00
Japanese Chocolate Market
1 x
$
15.00
Mould Property Influence on Chocolate Surface Gloss
1 x
$
15.00
New Product Review 2021
1 x
$
15.00
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
1 x
$
15.00
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
1 x
$
15.00
Prebiotic Ingredients in Chewing Gum The Use of Inulin and Oligofructose
1 x
$
15.00
Key Trends: Challenges and Opportunities in the Confections Category
1 x
$
15.00
Formulating Confectionery with Xylitol
1 x
$
15.00
Motivating Consumers Where They Shop: Reprint from August 1965
1 x
$
15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
1 x
$
15.00
Product Development-A 35-year Perspective
1 x
$
15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
1 x
$
15.00
Products Introduced at the 2021 Sweets and Snacks Expo
1 x
$
15.00
Products Introduced at the 2021 Sweets and Snacks Expo
1 x
$
15.00
Profile of a Retail Confectioner-Dorothy Cox Chocolates
1 x
$
15.00
Gluten-Free Certification in North America
1 x
$
15.00
PMCA Research Update
1 x
$
15.00
Future Trends in Environmental Monitoring
1 x
$
15.00
Nouat: A Reprint from Choice Confections
1 x
$
15.00
Marketing Trends for the 90's: Reprint from November 1992
1 x
$
15.00
Influencers: Innovative Marketing in the Modern Age
1 x
$
15.00
Influencers: Innovative Marketing in the Modern Age
1 x
$
15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
1 x
$
15.00
Foods, Supplements and OTC Drug Products
1 x
$
15.00
Journey to the Center of the Shelf: Regulatory Impacts Along the Way
1 x
$
15.00
Fortification and Healthy Claims
1 x
$
15.00
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
1 x
$
15.00
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
1 x
$
15.00
Food Safety Modernization Act
1 x
$
15.00
RCI Fall Regional Conference
1 x
$
15.00
Meeting Consumers' Demands for Food Transparency
1 x
$
15.00
New Product Review 2021
1 x
$
15.00
Evolution to Revolution: A Journey to Global Innovation
1 x
$
15.00
Moisture and Starch Moulding
1 x
$
15.00
RCI Fall Regional Conference in Vancouver
1 x
$
15.00
International Color Regulations
1 x
$
15.00
Product-development Disasters
1 x
$
15.00
Proteins in Confections: A Dive into Considerations and Challenges
1 x
$
15.00
Reach for the Top: Report from the Chairman of the Confectionery Manufacturers Association of Canada
1 x
$
15.00
European Confectionery Consumption and Production, Part 1
1 x
$
15.00
German Confectionery Report
1 x
$
15.00
Microwave Moisture Measurement
1 x
$
15.00
Probiotics for Confectionery Applications
1 x
$
15.00
Marketing Trends for the 90's: Reprint from November 1992
1 x
$
15.00
Products Introduced at the 2021 Sweets and Snacks Expo
1 x
$
15.00
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications
1 x
$
15.00
International Cocoa Statistics
1 x
$
15.00
Regulatory Update for the Confectionery Industry 2022
1 x
$
15.00
Grained and Ungrained Confections
1 x
$
15.00
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
1 x
$
15.00
Hard Coat Panning
1 x
$
15.00
German Confections 2004
1 x
$
15.00
Opportunities for Upcycled Ingredients in the Confectionery Industry
1 x
$
15.00
Marketing Trends for the 90's: Reprint from November 1992
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Preventing Hard Candy Production Failures
1 x
$
15.00
Marketing Trends for the 90's: Reprint from November 1992
1 x
$
15.00
New Product Review 2021
1 x
$
15.00
HCP In Action
1 x
$
15.00
Motivating Consumers Where They Shop: Reprint from August 1965
1 x
$
15.00
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