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The Hershey Company, together with its subsidiaries, engages in manufacturing, marketing, selling, and distributing various chocolate and confectionery products, pantry items, and gum and mint refreshment products worldwide. It offers chocolate and confectionery products, including high-cacao dark chocolate products, such as chocolate bars, tasting squares, home baking products, and professional chocolate and cocoa items; and natural and organic chocolate products consisting of chocolate bars, drinking chocolate, and baking products. Hershey Co. provides snack products comprising snack mix, granola bars, and macadamia snack nuts and cookies in various varieties; and a line of refreshment products, such as mints, chewing gum, and bubble gum, as well as pantry items consisting of baking ingredients, toppings, and beverages.

Hillside Candy is our company’s corporate umbrella name for three brands of candy. The brands are Golightly Sugar Free Candy, in business since 1980 (though the business started many years earlier), Hillside Sweets, a line of sugar-based hard candy, and GoNaturally, a line of USDA certified organic candy. These 3 Made-in-America lines are sold in drug store chains, mass merchandisers, grocery chains, supermarkets, gourmet stores, rebaggers, gift basket companies and other businesses. Each of Hillside’s lines offers quality, consistency and delicious taste. Moses Rubinstein founded Moru Industries Company. Unlike its competitors, the company did not mass-produce candy; it cooked only one product (a simple honey drop candy) individually wrapped. After many years in business, Moses turned the company over to his nephew Mike Fisher, a candy chemist by trade. Mike continued the business, but by 1980, became fed up.

Imperial Sugar is committed to protecting the health and safety of everyone who plays a part in our operations, lives in the communities in which we operate or uses our products. We will not be satisfied until we succeed in eliminating all injuries, occupational illnesses, unsafe practices and risks to food safety. Imperial Sugar will comply with all applicable laws and regulations, and apply responsible standards where laws and regulations do not exist. The company's commitment begins with a visible and active leadership that engages employees and service providers to manage health and safety performance. This commitment is supported by a safety system based on the principles from OSHA Voluntary Protection Plan (and PSM Supplement) and OHSAS 18000.

Jelly Belly Candy Company beginnings are traced back to a family named Goelitz. When two young brothers emigrated from Germany to make their mark in America, they set the family on its candymaking course. In 1869, just two years after arriving in America, Gustav Goelitz bought an ice cream and candy store in Belleville, Ill., and his brother, Albert was sent out in a horse drawn wagon to sell their sweets to nearby communities. Then the second generation of the family jumped on the band wagon of candy innovations by making a new type of candy, then called "buttercream" candies, including Candy Corn, a sweet we've made since about 1900 (and still use the same recipe). These candies carried the family through the Great Depression and two world wars. Today, the great-grandsons of Gustav Goelitz, the fourth generation, are still carrying on the tradition of making candy.

J.W. Judson bought part ownership of the company and constructed a new factory on a part of the old Judson Ranch, which is now South Flores Street. In the 30's Judson added a starch department and started manufacturing candies with jelly and creme centers such as fruit drops, orange slices, jelly beans, and easter eggs. Mr. Judson started experimenting, trying to make a more tart jelly bean, and ended up inventing the "sour", one of the company's most popular items. J.W. Judson's sons purchased the company from Mr. Jenner and in 1945 changed the name to Judson Candies. Mr. Judson's son George Jr. then invented another popular item, the chewy praline. Pralines used to be prepared by scooping up the batter with an ice cream scooper, however that process was mechanized using an electronic depositor developed by Southwest Research Institute.

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