On the run

Having enjoyed a visit to London’s Excel for IFE this week, there was just enough time to put the April issue of CP to bed before heading off to Cologne to attend Anuga FoodTech.

The exhibitors and industry representatives I meet at shows are almost always a catalyst for future articles and interviews, and I’ve no doubt I will have plenty to follow up on once I’m back in the office next week. However, if we haven’t met at a recent show and you have something to say, please do get in touch.

Our aim is to provide an overview of what’s happening in the industry. So, without further ado, here is a taste of what will be included when the April issue of CP lands on your desk or in your inbox!

Sustainability is a key focus for confectionery producers. The recyclability of packaging materials continues to grow in importance as we move towards the goal of a circular economy. With this in mind, Minna Kantsila, sustainability manager for Metsä Board, discusses the use of fresh forest fibres in sustainable packaging.

Strong ethical beliefs, which include supplying fair trade and ethically certified products, were also a key theme when I visited HB Ingredients in Sussex, UK, to find out more about the business and its owner Tony Mycock. Read all about how the company plans to continue to meet rising demand for key ingredients for the chocolate, ice cream, bakery and patisserie sectors.

Transparency in terms of ingredients is also being discussed in this issue in the context of product labelling. Carmen Paun provides an update and considers how new EU food labelling rules are bringing harmonisation, but also challenges.

Glyn Hughes, commercial director at First Milk, looks at the potential benefits of using quark as an alternative to other dairy ingredients in confectionery and bakery products. Aeration can also offer unique texture and flavour delivery and subtly modify a product. Graham Godfrey explains how.

And finally, product innovation is something we’re always keen to hear about. Discover the background to the launch of innovative popping candy SoundyCandy in an exclusive interview with ISM Innovation Award winner Tolga Erden.

Confectionery Production is the voice of the industry, so get in touch if you’d like us to tell the rest of the sector about you and what you do.

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