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.
Tangerine Confectionery has unveiled a double product launch, with twists on two much-loved retro classics.
Rob Gilhooly reports from Tokyo on a market which is continuing to show a continued trend of growth. Japan’s traditional confectionery market and production is imbued with the visual beauty and attention to detail that runs through so much Japanese culture, and exporters have started to explore their appeal to overseas markets. These assessments have […]
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.