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Taichiro Morinaga, the founder of the company behind Hi-Chew, grew up poor in Japan. In 1888, at 23, he moved to the United States, where he experienced candy for the first time and decided to become a candy maker. Eleven years later, he opened the Morinaga Western Confectionery Shop in Tokyo, and in 1918 it was the first Japanese candy company to produce chocolate. Years later, while searching for a gumlike candy that you can actually swallow so as to avoid the rude act of removing food from your mouth, he came up with the predecessor of the Hi-Chew, a Starburst-like candy with a softer texture. Since 1975, more than 170 Hi-Chew flavors have been on the market. The latest: Açaí, pineapple and caramel apple.

Away from the manger: The Jesus figure in our crèche would not stay put, Bill Bunn writes. And then he lost his head

The 40-year-old woman was detained by undercover police officers yards from the gates of Thomas’s London Day School in Battersea, south-west London.

Glossy pamphlets, like the one below, pinpointed the spot on the calf where the hem of the garb worn by the companions of the Prophet around 1,400 years ago was said to have reached.

Residents also said that their taps were less likely to run dry, the sewers less likely to overflow and potholes fixed more quickly under the militants, even though there were now near-daily airstrikes.

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Dumping the bag of licorice onto my desk, I began to dig around, pushing aside a Super Salmiakki lollipop, a packet of Dracula Piller (salmiakki with a creepy vampire mascot), a box of peppered salmiakki pellets (actually called Sisu!), before finally extracting what I was looking for. And what do you know? With the foreknowledge of what was coming, it didn’t taste all that bad. I mean, certainly no worse than any of the rest.

A look inside the Colombina plant shows how this old-fashioned corporate philosophy extends to the factory floor. In part to keep more workers employed, many of the hard candies at Colombina are still mixed and prepared by hand. The large vats, where workers stir cane sugar until it boils and takes on a glowing amber color, date back to before Bon Bon Bums had been created, as do the iron caldrons where the fruit extracts and amber sugar combine into highly pigmented neon globs. Workers in white aprons and brick-red rubber gloves hand-turn the candy — called caramelo at this stage — with long rods in order to cool them. The neon goo will be used to make Bon Bon Bums and Fruticas, candy drops sometimes shaped like hearts and lemons.

The company behind this anise-based candy traces the confection’s origins all the way back to the time of Caesar’s victory over the Gauls, when he brought aniseeds back to his troops. Centuries later, monks in Flavigny began making candies with the seeds, attracting fans, including, reportedly, Louis IX. Today, the process is basically the same, with candy makers covering a single, two-milligram anise seed with layers of sugary syrup until it builds up into a hard candy that weighs a gram. They’ve been manufactured by the Troubat family since 1923, and you can visit the factory, which is still in a monastery in France.

What Zuckerlwerkstatt calls rock candy is about as far from the American version as it gets. The round, smooth confections look more like millefiori glass designs from Venice than something you should eat: They include beautiful, tiny sugar depictions of everything from fruit to slogans to company logos. An Austrian couple, Maria Scholz and Chris Mayer, were on vacation in Sweden when they stumbled on a candy factory and fell in love with candy making. Back home, they sought out artisans who knew the old Austrian way of making hard candy by hand. In 2013, the couple opened a manufacturing facility in Vienna, producing beautiful candies with as many as 80 layers using only three tools: scissors, spatulas and their bare hands.

For small-scale production, packaging development and material testing, the versatile unit performs forming, sealing and punching operations in consecutive steps at one universal station.

The Richardton food manufacturer is in what the food industry is called the "whole, clean" ingredient market. That market has been exploding in recent years due to perceived health benefits. The company produces organic and non-GMO flaxseed (brown and yellow), garbanzo beans (chickpeas), lentils, quinoa, chia and radish seed.