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Savoy, the original candy company behind Cri Cri, was founded by four immigrants in a Caracas garage in 1941. One of them, John Miller, had brought a chocolate-making machine with him from Scotland, and they used it to create the Savoy chocolate bar. Almost 30 years later, the company created a puffed-rice version. In 1980, that candy bar got its own name, Cri Cri, thanks to a formula the founders picked up by talking to friends, neighbors and kids: The name needed to be short and easy to pronounce. Today Savoy is one of the leading candy companies in Venezuela, and its products are often given in December during Amigo Secreto, which is essentially the Venezuelan version of Secret Santa.

Seaweed snacks rose to popularity a few years back and are now enjoyed by health-conscious adults and toddlers alike, however, our experts expect even more ocean influence in the grocery aisles in the year to come. Think beyond seaweed snacks. Sea greens are showing up in dishes like seaweed butter and kelp noodles while consumers are exploring new depths of ocean flavors with superfood properties like unique varietals of algae and kelp. Puffed snacks made from water lily seeds, plant-based tuna alternatives with algae ingredients, crispy snackable salmon skins with omega-3s and kelp jerkies are just a few testing the waters. A salty sea fennel and olive blend will debut on Whole Foods Market olive bars in 2019, and brands like Ocean’s Halo include kelp as an ingredient in all their miso and ramen broths, condiments and sauces.

Precision spraying could mean that established herbicides whose effect has worn off on some weeds could be used successfully in more potent, targeted doses, said Claude Juriens, head of business development at ecoRobotics in Yverdon-les Bains.

When it comes to social media, well-executed campaigns are increasingly driving direct sales. According to the survey, 70 percent of consumers have purchased a product or service after seeing an ad on social media. In fact, more than half (57 percent) purchased something in the past 12 months and, of those consumers, 60 percent have purchased between two and five products as a result of social media ads. 

Gautreaux’s firm primarily supplies trays with chlorine dioxide release cells to kill bacteria and spoilage organisms in fresh-cut produce packages. That led to customer requests for stripped-down tray sealers that could consistently produce a tight seal even in the presence of liquid or contaminants on the tray.

Algramo’s mission is twofold. They aim to deliver sustainable, high-quality food to poorer areas of Latin America, many of which leading brands like Coca Cola won’t even service for fear that their delivery trucks will get hijacked, but they’re also taking on the huge international supermarket chains that dominate the Chilean market. ‘In Chile we have a problem where all the farmers sell their produce like a commodity’ Moller told me from the office of his original Recoleta factory, ‘and we’re trying to help them sell it in a better way.’ The food in the dispensers comes from countries across the world, including sugar from Colombia and lentils from Canada. Algramo launched in 2013 and by the end of the year their vending machines were in over 100 stores in Chile, their most recent count totalled at 450 at the end of 2015.

It makes sense that, within an industrial setting, the primary value of sensory evaluation is consistency. But why should nonprofessional tasters care about slowing down to describe the experience of eating candy? “At the end of the first day of training, I say to people: ‘Go home tonight and taste your dinner. Come back and tell me about it tomorrow. Come tell me about your first cup of coffee,’ ” Fossum answered. “They come back and say, ‘I never knew it tasted like that.’ Until they do sensory, they don’t pay attention to what things really taste like. They just drink and eat. So they learn, and they learn to appreciate.”

The 50-year-old might not seem like a typical crime-fighting hero; small in stature, and a wearer of frameless glasses, he was the regional director of a bank before he entered politics in 2013.

The group’s outsize ambitions and its robust bureaucracy hinged on its ability to generate funds. Bulging with accounting forms, budget projections and receipts, as well as two CD-ROMs containing spreadsheets, the briefcase shed light on the scope of the organization’s revenue machine and offered a blueprint for how it worked.

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Machines — a mix of old and new — take over once the caramelo has set. One of the new machines might churn out small armies of bright red gummy bears, injecting them with candied syrups and bathing them in hot chocolate that will dry into a soft shell in seconds. This is the process for the Grissly ChocoSplash, a favorite among the workers on the factory floor. But even the old machines keeps precise, hypnotic movements, spitting out strings of molded candy at regular intervals. The candy fresh from one set of machines will then travel down moving belts, awaiting hand inspection. In gloves and protective glasses cinched over their hooded jumpsuits, workers add the final touches, discarding flawed specimens or steering the candies into the best position on the belt, almost ready to be packaged.

I always ask patients about their Christmas plans, so I know if they have anybody to celebrate with or are planning to be brave and lonely. Patients of every religion and culture are welcome in my practice. The newcomers to Canada assure me that Christmas is for everybody, it’s their favourite holiday, they will do the Christmas things, they will be happy and celebrate on a higher plane – what a gift! It is heartwarming to see Canadians sharing their traditions, and newcomers cruising the stores for chocolate biscuits, making every gift special and heartfelt … every pebble, every Timbit.