Candy Mentor Blog

Candy Mentor Blog

Learn Candy Science, Recipes & Manufacturing Secrets

Up-to-date insights from candy experts. Explore, learn, and let’s start the conversation.

Check out our latest Posts:

Food Science
Water Activity in Confections

Water activity in confectionery: predict shelf life, prevent spoilage.

Quality
Industrial vs. Grocery Store Ingredients: What You Need to Know

Industrial vs. grocery store ingredients: what your supplier choice really costs you.

Ingredients
Sucrose Esters in Panning Confectionery

Use of Sucrose esters in panning: faster coating, smoother results.

Blog Posts List

Water Activity in Confections
Michelle Schwenk, Ph.D.
August 28, 2026
Industrial vs. Grocery Store Ingredients: What You Need to Know
Bellis Food Solutions Quality
August 28, 2026
Sucrose Esters in Panning Confectionery
Michelle Schwenk
July 17, 2026
So You Want To Make Candy
Michelle Schwenk, Ph.D.
June 3, 2026
Protein in Candy and How to Label It
Cristina De Silva
May 28, 2026
Mastering Crystallization in Confectionery
Michelle Schwenk
May 28, 2026
Citric Acid in Candy: Antimicrobial properties
Cristina De Silva
June 3, 2026
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