1967: Rolled Cream Seminar By Fred Janssen, Claude D. Barnett and William C. Smith     

1967: A Report on PMCA Research By Rodney C. Welch     

1967: Aspect of Heat Induced Chemical Changes in Confectionery Products By P.G. Keeney     

1967: A New Method of Producing Pure Undissolved Caramelized Sugar By H.J. von Drachenfels, H. Bahlsens Keksfabrik K.G.     

1967: Experimentation and Building of Alternatives in Test Marketing of Food By Allan D. Orman     

1967: Colorimetry of Cocoa and Chocolate: An Analysis of the Problem By F.J. Francis     

1967: The Newly Reorganized Bureau of Consumer Protection By John K. Tabor     

1967: Stabilization of pH of Corn Syrup for Hard Candy By B.R. Suri     

1967: Thermal Stability of Fats By Donald W. Correll     

1967: Crystalline Behavior of Fats in Confectionery Coatings By B.R. Wonsiewicz and F.R. Paulicka     

1967: THE CONGING PROCESS - Tests on the Moisture Barrier Properties of Coatings By Norman W. Kempf     

1967: Interrelation Between Casson Values and Other Properties of Chocolate By Max Malm     

1967: Pennsylvania Dutch Dinner     

1967: New Techniques in the Continuous Production of Confectionery By Jack E. Postl     

1967: Round Table Discussion By John W. Vassos and William J. Powers     

1967: Foreword