"Hersheys" news and stories

Would you want a brownie made in this pan? Kind of turns your brownie into a chocolate bar, right? Williams-Sonoma's chocolate-bar-inspired pan would seem to be an homage to the Hershey bar, but The Hershey's Company is not flattered -- in fact, they're suing.

Hershey's iconic chocolate bar has spawned plenty of imitators, many of whom mimic the bar's shape, with its rows of bite-size, interconnected rectangles. Hershey claims to own the basic motif, though -- four rows of three rectangles-- and is seeking an injunction to block the retailer from selling its pan version.

Find out why Hershey's is fired up after the jump.

Though the sharing of treats on All Hallow's Eve traces back to the holiday's roots as an ancient celebration, Trick or Treating is a phenomenon of the distinctly American holiday of Halloween. Though trick or treating is at least a century old, defining the treat as candy is relatively new: as recently as the World War Two era, the treat was likely to be a doughnut, a sip of cider, even an apple (imagine trying to get away with that today!).

Even with the advent of widespread manufacturing, candy-making was as expected a part of a homemaker's repertoire as canning. Around Halloween time, a homemaker sometimes spent days in the kitchen, rattling glass thermometers and pouring vials of exotic oils, in order to fill small waxed-paper bags with the house specialty (each cook was expected to have one): chewy nougats, bright sour balls, snowy vanilla drops, tinted coconut patties, home-dunked chocolate cherries, snapping shards of praline, hand-pulled taffy, and, of course, fudge.

Oh, sure, in the rich part of town, fancy ladies doled out the local confectioner's lollipops and jelly beans (and the occasional rum ball for a determinedly cheerful chaperone), but in the move to consumer culture many of these concoctions migrated to Easter baskets. In some of our minds, Halloween shall always belong to old-fashioned treats. Here is a sampling of online resources for retro treats (and perhaps a couple of tricks!).

I might not be the best person to talk about chocolate. Growing up, my favorite candies were generally the tart, fake-fruit flavored ones, like Smarties, Sweet Tarts, Lemonheads, Runts, and certain Jolly Rancher flavors. However, even in the midst of my deepest obsession with the sour side of the candy chain, I still had a special place in my heart for a few chocolate treats. Reese's cups, Caramello, and Chunky bars have always held a strange power over me and I've never been able to walk past a bowl full of M&Ms without grabbing a handful. After I got married, my wife dragged me over to the dark side, and I discovered the wonders of dark chocolate, particularly when paired with red wine. Even now, though, I will sometimes indulge my deep appreciation of plebian chocolate treats, especially when my wife isn't looking.

Recently, though, I came across an article that makes me a little worried about the future of my favorite mass-market chocolate goodies. Some candy companies, including Hershey's and Nestle, are substituting cheap vegetable oils for cocoa butter in their chocolate bars. While this saves a lot of money, it also reduces the creaminess and flavor of the chocolate; some consumers have described the new products as tasting "waxy and artificial."

On the bright side, the FDA has ruled that products which do not contain cocoa butter cannot refer to themselves as chocolate. Consequently, many former "chocolate bars" now boast that they are "made with chocolate," are "chocolate candy," or have "chocolate coating." Most of the major candy companies have unsuccessfully fought this, while smaller manufacturers are desperately supporting the labeling restrictions.

While Nestle and Hershey's try to decide if they're willing to spend a few more pennies to ensure a top-quality chocolate experience, you might want to take a long, hard look at your candy bar. After all, if you're willing to splurge on calories and cash, shouldn't you get the best possible chocolate experience?

We've all been there. It's 2 or 3 in the afternoon and you're starting to drag, unable to focus on the computer screen a minute longer. You start to ponder a snack and settle on a trip to the corner store to the local vending machine for a little something sweet. Only when you settle back down at your desk with that bag of M&Ms and crunch into the first one, you discover that it is stale. The next one is just as bad. You sigh heavily and offer the rest of the bag to your cubemate (who is known for his ability to eat anything).

However, thanks to a tip posted on Consumerist, you can now avoid the scourge of stale candy, you just have to know how to read the codes. For Mars and M&M candy, just check out the first three digits of the ten digit code. The first number is the year and the next two represent the week of the year. Candy that expires this week would have the code 815. For Hershey's, they use a letter/number code. This month would be represented by 8D (2008, April).
Just check the codes and never eat stale candy again!

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This is going to come in a little too late for Valentine's Day, but is still good news for all you chocolate lovers out there. Based on the trends consumers have been following over the past year, Hershey's apparently plans to expand their chocolate bar line with the introduction of three new products.

The first is an organic chocolate bar, which really comes as little surprise since consumers can't seem to get enough organic into their shopping carts these days. Second will be a "whole-bean chocolate" which, according to the President and CEO of Hershey Co., will have increased fiber and 40% less sugar than their regular chocolate bars. Finally, they will be introducing an antioxidant milk chocolate which will boast the same health benefits of dark chocolate, but with the creamy rich taste of milk chocolate instead.

They also plan to continue their focus on portion-control products, offering consumers smaller, healthier sizes of their various snack foods. As they say, everything in moderation.

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