One of the key themes to emerge from this year’s Food Matters Live has been the issue of innovation in manufacturing, and where the next generation of engineers will come from within the UK sector.
The past week has seen the launch of Barry Callebaut’s latest series of sustainably sourced chocolate in San Francisco, which promises a significant breakthrough in terms of making use of the whole of the cacaofruit as part of its product.
Marking 20 years in business for our parent company, Bell Publishing, we believed that the timing was right to launch our debut World Confectionery Conference event in Brussels next year.
With autumn around the corner for us here in the northern hemisphere, the season heralds a particularly busy period for our events calendar.
This week saw the 2019 Academy of Chocolate Awards staged at Claridge’s in London, where a host of confectionery talent gathered eagerly to awaited the results of months worth of painstaking judging.
Keeping ahead of the pack as a manufacturer in terms of market trends is something that provides our industry with a constant challenge.
As we reported this week, the UK’s Academy of Chocolate has just confirmed its first tranche of winners for its annual awards, attracting an impressive array of entrants.
The results of a survey released this week revealing a third of UK manufacturers expect lower-skilled job losses over the next five years due to growing automation is perhaps hardly surprising.
With Easter just around the corner, it has been encouraging to see a typically robust range of products making their way to market.