Colourful confectionery
It’s another busy week here at Confectionery Production. I’m at the Campden BRI Day today to meet executives from the food, drink and allied industries. I’m particularly looking forward to the presentation by Greencore Group’s CEO Patrick Coveney on the ‘UK food industry – a gem that is too hidden’. I’ll also get the chance to see the latest scientific and technical developments.
This week, we’re sending the latest issue of Confectionery Production to press so here is an overview of what’s inside:
The colourful picture on the cover sums up the main feature – an in-depth insight on colour and flavour trends in confectionery and why natural is all the industry can talk about at the moment.
Meanwhile, consultant Graham Godfrey looks at creating value through innovation and more importantly, why this doesn’t have to be stressful for businesses.
In addition, we highlight critical points that can help food manufacturers efficiently overprint high-resolution codes automatically on today’s downgauged flexible packaging, as well as key factors to consider upfront when selecting a new bagging system.
In this issue, we also have features that focus specifically on Turkey, the US, and the UK, as well as the usual mix of equipment and ingredients news.
Moving onto our bumper July/August issue, we’ll be providing readers with features on forming and extrusion, glazing and polishing and packaging technology as well as a product focus on snack products.
If there is anything you’d like us to feature in the magazine or on the website, please contact [email protected].
