Feature article
Coping with caramel coatings
A caramel mass may consist of various ingredients, however a standard caramel mass would contain sugar, water, glucose, fat and condensed milk.
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RCI welcomes new executive director
Retail Confectioners International (RCI), a trade association serving the chocolate and confectionery industry, is pleased to announce the selection of Angie Burlison as its new executive director.
Frutarom announces strategic move into functional foods market
Frutarom Health announces a strategic move into the functional foods market on a global scale, furthering the strong positioning of its functional ingredients in the nutraceuticals market.
Bell Flavors & Fragrances celebrates 20 years in Leipzig
1993 saw the takeover of the VEB Chemisches Werk Miltitz by the US family enterprise from the German government’s Treuhandanstalt privatisation agency.
Farmers in Nigeria receive Kokodola chocolate and first premiums for sustainable chocolate
Leading cocoa industry players Ferrero, Petra Foods Limited and Continaf have handed out UTZ premiums to Nigerian farmers participating in the Cocoa Productivity and Quality Program, a public private partnership between IDH, Oxfam Novib, Continaf, Ferrero, Petra Foods Limited and Farmers’ Development Union (FADU) in Nigeria.
Latest issue
June 2013
The June 2013 issue of Confectionery Production is available to read online for logged-in subscribers.
This issue includes a preview of the Total Processing & Packaging exhibition