1976: The Role of Confections and Their Nutritional Status By Stanley Segall, Barry L. Zoumas and John E. Vanderveen     

1976: A Report of 1975 P.M.C.A. Research By Larry B. Campbell     

1976: Subjective and Objective Evaluation of Milk Caramel By Barbara L. Gingrich and Paul S. Dimick     

1976: Caramel - A Review By Edmund J. Pyrz     

1976: Objective Analytical Criteria of Quality and Safety for Foods By J.C. Olson, Jr.     

1976: The Problems and Advantages of Being a Small Manufacturer By A.C. Pulakos     

1976: Systems Management - A New Concept - Maintaining and Cleaning Your Plant By Oscar Telesca     

1976: CONCHING -- WHY, WHEN AND HOW By L. RUSSELL COOK     

1976: CONTINUOUS PRODUCTION OF MILK CRUMB By BART CHRISTIANSEN     

1976: COMPACTED CANDY CONCEPTS By JOSEPH P. MALLEE and Richard A. Sullivan     

1976: BRAZIL'S PROGRAM FOR THE EXPANSION OF COCOA PRODUCTION AND UTILIZATION By BASIL BARTLEY AND PAULO DE T. ALVIM     

1976: DEVELOPMENTS AND TRENDS IN THE SWEETENER INDUSTRY By G. NORRIS BOLLENBACK     

1976: P.M.C.A. DINNER By Duane D. Poulterer and Kieth Spaulding     

1976: EXTEND YOUR LINE WITH PASTEL COATINGS By BARTON H. SIEBERS     

1976: GOOD MANUFACTURING PRACTICES FOR CACAO PRODUCTS AND CONFECTIONERY -- A SYMPOSIUM By EDWIN J. ABELING, I.B. BORN AND WARREN S. BURKHOLDER     

1976: ROUND TABLE DISCUSSION By JAY C. MUSSER     

1976: FOREWORD