Features
Reviving the golden age of British chocolate making
After opening a new chocolate production facility this summer, York Cocoa House has brought manufacturing back to one of Britain’s traditional confectionery centres. Neill Barston reports. “Everyone thought we were crazy opening our store, as there was austerity with shops closing all over the place, but when we started, we had to queue to get […]
Barry Callebaut shapes its Forever Chocolate ambitions
Operating the largest chocolate production facilities in the world poses a number of challenges, as Neill Barston found during an exclusive visit to Barry Callebaut’s facilities in Belgium
A richly rewarding business venture
With the support of Lord Alan Sugar, Alana Spencer’s bakery and confectionery business is fast making waves. Neill Barston reports exclusively
Inclusions in chocolate confectionery proving potential big business
Creating confectionery with intriguing inclusions has seen some inventive products come to market this year, including Kaakao, the fruit sweetened ‘not chocolate,’ and Flavanola, enriched with nutrients as two key examples. Confectionery Production reports.
Final countdown for Gulfood manufacturing
With the countdown approaching to this year’s Gulfood manufacturing, Mark Napier, exhibitions director of the Dubai World Trade Centre and show director, examines highlights from the event
British fudge goes on sale in Saudi Arabia for the first time
British fudge is being sold in Saudi Arabia for the first time after Confectionery Production editorial board member Andy Baxendale was recruited to teach the country’s confectionery producers how to make the sweet treat.
Flavanol enhanced chocolate to go into UK production
The Granting of the first UK patent for “processing pure cacao” to Neurogenics was a long awaited day for the company’s CEO, Colin Francis, who explains the process of producing confectionery with flavanols.
Barry Callebaut reveals origins of ruby chocolate
Developing ruby as the ‘fourth type of chocolate’ has proved a labour of love for Swiss manufacturer Barry Callebaut.
What’s in store for 2018?
Katie Smith looks at what’s in store for the confectionery industry in 2018.
Sustainably packaged products
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.
Business, Candy & Gum, Chocolate, Functional & Free-from, Packaging, Savoury Snacks
Ethical endorsements
UK chocolate company Whitakers Chocolates is now certified to manufacture chocolate approved by the Rainforest Alliance, Fairtrade and UTZ. Katie Smith speaks to sales manager Ian Webster to find out more.
Sugar supply
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.
Clean confectionery
The founders of Tom & Jenny’s discuss the motive behind launching their US sugar-free caramel confectionery brand and plans to grow its retail distribution and product range.
From bean to box
Having launched at the Speciality & Fine Food Fair in London in September, Jimmy Attias, co-founder of Bean & Pod, outlines the chocolate brand’s ambitions.
Business, Candy & Gum, Chocolate, Functional & Free-from, Packaging, Savoury Snacks