We value and strive to develop relationships with a small number of agencies who are well positioned to provide us with top-tier talent. Agency submissions are reviewed on a biannual basis, and we contact agencies directly if they align with recruiting efforts.
See Submit an Idea.
The Hershey Company employs approximately 21,000 employees worldwide.
Yes! Our history in the town goes back more than 100 years, and we are committed to continue making the world's best chocolate products right here in Hershey, Pennsylvania. In fact, the company has created one of the world's largest, most advanced chocolate facilities in Hershey. This project represents a significant investment and will ensure that we continue to make Hershey's Milk Chocolate Bars, Hershey's Kisses Milk Chocolates, Hershey's Syrup and Reese's Peanut Butter Cups as well as a wide range of other products in Hershey, Pennsylvania. We also make about a million miles of Twizzlers Candies each year at our Lancaster facility, a few miles from Hershey.
The Hershey Company does not own Cadbury Schweppes. However, Hershey has license agreements with affiliated companies of Cadbury Schweppes p.l.c. to manufacture and/or market and distribute York, Peter Paul Almond Joy and Peter Paul Mounds confectionery products worldwide, as well as Cadbury and Caramello confectionery products in the United States. Hershey's rights under these agreements are extendible on a long-term basis at the Corporation's option.
Hershey also has an agreement with Societe des Produits Nestle SA, which licenses Hershey to manufacture and distribute Kit Kat® and Rolo® confectionery products in the United States. Hershey's rights under this agreement are extendible on a long-term basis at Hershey's option, subject to certain conditions.
Hershey has a deep commitment to giving and provides donations to a variety of charitable organizations. Visit our Corporate Contributions webpage to see if your organization is eligible for a donation.
See our Products page.
The Hershey Company, 19 East Chocolate Avenue, Hershey, PA 17033.
The Hershey Company (originally Hershey Chocolate Corporation) was organized under the laws of the State of Delaware on October 24, 1927, as a successor to a business founded in 1894 by Milton S. Hershey. Find out more in the This is Hershey section of the site.
TV Commercials for Hershey's Milk Chocolate, Reese's Peanut Butter Cups and Hershey's Instant Chocolate Milk Mix products first aired in the United States in 1970.
To search for positions, find out about employment and apply, visit our Careers section.
Call our Fund Raising Department at 1-800-803-6932 or visit Hershey's Fund Raising for detailed information.
Please visit our Submit an Idea webpage.
Yes. A parent or legal guardian may submit an idea on behalf of his or her minor child.
In the past we did not accept any outside ideas or suggestions. New products are under independent consideration and development by our company for many years. At the time of your suggestion, we were not in a position to reveal our product development plans for competitive reasons. On July 10th, 2008, The Hershey Company began a new program which encourages consumers to submit their ideas on our website. Any ideas submitted previous to this date were not reviewed due to our policy at that time.
For Investor Relations information and Investor Relations FAQs, visit the Investors webpage.
Visit Investors: Annual and Other Reports on The Hershey Company website for the current annual report and archived annual reports.
Yes. Scientific and regulatory agencies around the world, including the World Health Organization, The European Food Safety Authority, the U.S. American Medical Association, Health Canada, and the Food and Agricultural Organization of the United Nations, have examined the effects of GMO food crops in widespread commercial production and have concluded that foods made from these crops are safe for consumption by people of all ages and animals, and safe for the environment as well. GMO ingredients have been safely and widely used in food production for more than 30 years.
We have found that allergen lists become outdated and old versions remain in circulation. Rather than have you make purchase decisions based on outdated information, we encourage you to check the ingredient and allergen information on the package for information about a product. If you have additional questions, we are happy to help.
Yes, many Hershey products are made with GMO ingredients. In the United States, crops such as corn, soy, and sugar beets are primarily GMO crops. As of 2018, the USDA estimated that 94% of all soybeans, 92% of corn, and 99.9% of sugar beets harvested in the US came from GMO plants.
Many Hershey ingredients come from the same sources broadly used throughout the US food and beverage industry. All ingredients meet our rigorous internal standards for safety and quality that frequently exceed local regulatory requirements.
At Hershey, we are committed to openness and transparency. We know that our consumers want to know more about the foods they eat, where they come from, and how they are made. We support the disclosure of GMO ingredients and comply with the regulatory requirements in each country where our products are sold. In the US, we have chosen to use SmartLabel® as the primary tool to provide consumers easy access to information about our products, including the use of bioengineered ingredients. A quick scan of the QR Code on a package in the US will take you beyond the label and put detailed information at your fingertips. For items that do not have a QR Code, consumers will find bioengineered food disclosure information on the label, either as text or a logo defined by the USDA Bioengineered Food Disclosure Standard. Our global consumers can access our website or contact the consumer relations team to find out more about our products.
Foods that are sold in the U.S. with ingredients containing detectible bioengineered DNA will have the following disclosure: “contains a bioengineered ingredient.”
In the U.S., foods containing ingredients in which the modified genetic material is not detectible are not considered bioengineered even if the ingredient is derived from a bioengineered crop. To reflect that difference, these products will have the following disclosure: “Ingredient(s) derived from a bioengineered source.”
The Gluten-Free Confections list is located in the Dietary Needs webpage of our website.
Hershey produces a number of zero sugar products that may be useful in a diet for people living with diabetes. Visit the Dietary Needs webpage to learn more about our zero sugar products.
Yes, Hershey does have number of products that do not contain GMO ingredients. The following products are Non-GMO Project Verified: barkTHINS snacking chocolate, Hershey’s Natural Unsweetened Cocoa, Hershey’s Simply 5 Syrup, SkinnyPop popcorn, Paqui Tortilla Chips, and several flavors of Pirate’s Booty snack puffs. In addition, we offer a line of Certified Organic products that include milk and dark chocolate bars as well as Reese Peanut Butter cups. We encourage customers to use SmartLabel® or refer to our packaging labels for ingredient information because we are always striving to create new products to satisfy our customers’ needs and expectations.
Visit our Allergens page to learn how Hershey manages allergies.
The amount of PGPR used is quite small (as is the amount of soy lecithin). For example, in our milk chocolate, it is less than 1% of all ingredients.
The small amount of caffeine present in chocolate occurs naturally in the cocoa bean, unlike the caffeine in soft drinks which is added during the manufacturing process.
The amount of theobromine in specific Hershey's chocolate products are listed in the Ingredient Topics page.
No. PGPR is a processed ingredient, but it is made from natural ingredients such as castor beans, soybean oil and sunflower oil.
Yes, PGPR is a commonly used and a safe ingredient. The U.S. Food and Drug Administration (U.S. FDA) and other international regulatory authorities have reviewed PGPR and indicate that it is safe and suitable for use in food production.
GMO ingredients have been widely used in food production for more than 30 years. GMO crops have played an important role in supporting sustainable agriculture by improving crop yields to ensure there is a robust food supply for the world’s growing population. In the US, the most commonly grown GMO crops include corn, soy, and sugar beets. These crops may be more resistant to insects and weeds or better able to withstand disease, thus reducing the need for insecticides and herbicides.
According to the World Health Organization, genetically modified plants, animals, or microorganisms have genetic material (DNA) that has been altered in a way that does not occur naturally by mating and/or natural recombination. In the United States, GMO is referred to as Bioengineered or BE for purposes of the National Bioengineered Food Disclosure Standard (the Standard). The Standard ensures consumers have access and transparency to the BE content of food products.
Farmers have used selective breeding techniques for thousands of years to improve the quality and productivity of food crops. Today, modern methods of plant biotechnology enable plant geneticists to improve the genetic makeup of food crops more rapidly than is possible through traditional selective breeding techniques. Genetic engineering has allowed scientists to produce plants that are more resistant to pests and are more drought tolerant. These crops allow for stronger yields and less loss which reduces food insecurity around the world. Other benefits may include longer shelf life, better appearance, and enhanced nutrition.
Food crops that have been altered using these modern genetic techniques as well as ingredients made from those food crops are commonly referred to as “GMOs.”
Polyglycerol polyricinoleate, more commonly known as PGPR, is an emulsifier that is made from castor beans, soybeans or sunflower seeds. It’s used in cooking oils and fats, spreads, low fat dressings, ice cream, and flour. In the confectionery industry, it is used to improve the consistency of chocolate. It improves the flow of chocolate to aid in moulding it into bars.
For purposes of the U.S. National Bioengineered Food Disclosure Standard, the U.S. Department of Agriculture defines a bioengineered food as a food that contains detectable genetic material that has been modified through certain lab techniques that cannot be created through conventional breeding or found in nature. This standard has established a mandatory disclosure for foods that are made with ingredients that contain detectable bioengineered DNA or may be sourced from bioengineered crops. Consumers will see the term “bioengineered” on some food labels in the United States as the new standard takes effect.
On packages that carry a QR code, consumers will be able to access the BE disclosure for a particular product via SmartLabel®. For products that do not carry a QR code, a text statement or logo will be printed on the package.
Food products that are sold in the U.S. with ingredients containing detectable bioengineered DNA will have the following disclosure: “contains a bioengineered ingredient.”
In the U.S., food products that contain ingredients in which the modified genetic material is not detectible are not considered bioengineered even if the ingredient is derived from a bioengineered crop. To reflect that difference, products containing these ingredients will have the following disclosure: “Ingredient(s) derived from a bioengineered source.”
An emulsifier is an ingredient that is typically used to keep fat and water from separating in the product. When cooking at home, egg yolks are often used as an emulsifier. They also facilitate the moulding of chocolates into various shapes. PGPR is made from natural ingredients such as castor beans, soybean oil and sunflower oil. Another emulsifier used by Hershey is soy lecithin, which is commonly obtained from soybeans. It is not a substitute for the cocoa butter or fats used in chocolate.
Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75°F will cause chocolate to melt. The cocoa butter can rise to the surface and form a discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Chocolate that has "bloomed" is certainly safe to use, but flavor loss and texture changes may be noticed.
No. Dutch processed cocoa has an alkalizing agent similar to baking soda added to neutralize the natural acidity of cocoa. It has a more mellow flavor and a darker color.
Solid chocolate products will maintain their quality if well wrapped and stored in a cool, dry place (55-60°F). While refrigerated chocolate is certainly safe to use, we don't recommend it. Chocolate kept in the refrigerator may "sweat" when brought to room temperature.
Cocoa is considered a non-perishable item which should maintain quality if stored at room temperature in a tightly sealed container.
Most confectionery products are at their best flavor for one year after manufacture. Ingredients such as nuts will shorten the shelf life. Products kept beyond recommended "best before" date may have flavor loss or texture changes. Keep in mind, however, that storage conditions greatly affect the quality of our products.
There is an ink stamped "BB" or "Best By" date code on our products. This best by date represents the month and year until which the product is expected to be within its peak freshness.
Visit our Brands and Promotions website.
Check out our Product Locator to find your favorite Hershey product. Hershey's product line is available to all distributors and retailers. Unfortunately, shelf-space in stores is limited. Retailers and distributors determine which items they stock based on consumer demand. Asking local store managers to stock a particular product often helps to expand the selection of our products on store shelves.
Yes. This substitution can also be found on each Hershey's Cocoa can. 3 level tablespoons of cocoa plus 1 tablespoon shortening equals 1 ounce of unsweetened baking chocolate.
Visit this recipe to find out.
View our Hershey’s Recipes webpage to view our Rich Cocoa Fudge Recipe and other delicious recipes.