Developing ruby as the ‘fourth type of chocolate’ has proved a labour of love for Swiss manufacturer Barry Callebaut.
Posted 11 June 2018
Katie Smith looks at what’s in store for the confectionery industry in 2018.
Posted 23 January 2018
Meeting demand for sustainably packaged sweets designed for on the go consumption will be high on the agenda for both exhibitors and visitors at this year’s ProSweets Cologne.
Posted 23 January 2018
It has been a few months since quotas limiting European Union (EU) sugar production were scrapped on 30 September, and while its longer-term impact has yet to become clear, experts agree that EU output will rise, at least in the short term.
Posted 21 December 2017
Dave Bird explains how packaged plate heat exchange technology can support clean in place and washdown processes by providing increased energy efficiency, carbon reduction and a reduced risk of legionella.
Posted 10 September 2017
Daisy Phillipson takes a look at innovations in extrusion and forming machinery and how they can help confectionery and bakery manufacturers ensure a foothold in the health market.
Posted 23 August 2017
Some 155 exhibitors descended on Vienna, Austria, for the biennial Snackex trade show and conference from 21-22 June. Katie Smith reports.
Posted 2 August 2017
Almost 38,000 trade visitors from over 140 countries attended ISM in Germany from 29 January to 1 February, with 1,647 exhibitors from 68 countries.
Posted 1 March 2017
Confectionery Production speaks to Laurence Hybs, managing director of Stute Foods, about the company’s move into impulse snacking.
Posted 20 January 2017
Everything from dairy-free ice cream to peanut butter puffs, slow release energy snack bars to vegan croissants was on show at the Natural Food Show in London in April, the UK’s biggest trade event for natural and organic food and drink.
Posted 17 June 2016
Lia Bax, Sisterna product and sales manager, describes the effect of sucrose esters on crystallisation, emulsification and stickiness.
Posted 2 May 2016
Two of the key players in aeration technology describe the latest developments in chocolate aeration.
Posted 2 April 2016
Confectioners are closely monitoring the growing legalisation of marijuana across the USA and Canada, offering them the opportunity to develop new products with an special, edgy ingredient.
Posted 22 March 2016
Megan Humphrey visits Corbion’s new R&D and applications centre in the Netherlands.
Posted 2 March 2016