1968: Cast Cream Symposium By Vincent Mills, Fred Nadler and Fred Janssen     

1968: The Research Program of the PMCA By Rodney C. Welsh     

1968: Developments in Fat Bloom Research on Dark Chocolate Coatings By L.B. Campbell and P.G. Keeney     

1968: Practical Chocolate Tempering By Donald G. Mitchell     

1968: Functionality and Application of Sorbitol 70% Solution in Confectionery Products By James W. DuRoss     

1968: The Non-Nutritive Sweeteners By Karl M. Beck     

1968: Medicated Candies By M.B. Sherman     

1968: Electrostatic Phenomena in Candy and Chocolate Manufacture By W. Tresper Clarke     

1968: Pressure Beating Process By J.W. Mansvelt     

1968: The Microstructure of Hard Boilings and Caramels By Geert Andersen     

1968: Methods of Manufacture of Special Cocoas and Their Uses By B.W. Minifie     

1968: Shelf Life of Roasted Peanuts \(A Summary\) By B.W. Minifie     

1968: Pennsylvania Manufacturing Confectioners' Association Annual Dinner     

1968: Process Engineering and Its Assistance to Confectionery Manufacturers By J.L. Robinson     

1968: New Product Development As Viewed by the Production Head - A Major Challenge in Coordination By Austin J. Hayden     

1968: New Developments in Fumigation for Candy and Chocolate By Fred B. Jacobson and Joseph Kahn     

1968: Microbiological Problems in the Production of Confectionery and Chocolate Products By John H. Silliker     

1968: Round Table Discussion By Fred Janssen     

1968: Foreword