An international flavour
As we are about to send the latest issue of CP to press, here is an overview of what’s inside to whet your appetite. I chose the gorgeous cocoa pod picture on the cover as a reminder of where the journey to creating a chocolate product begins. Consultant Bill Edwards looks at what happens once the beans are ready for processing and how to choose the right equipment for doing so.
As always, our aim on Confectionery Production is to ensure that we provide our international readers with an overview of what is happening in the confectionery market worldwide. In this issue, we have features that focus specifically on the US, Russia and the Czech Republic, as well as the usual mix of more general articles on equipment, ingredients and packaging.
American confectioners say they are pleased with the recently finalised Trans-Pacific Partnership deal, which should boost their sugar supplies upon implementation while providing for the gradual elimination of tariffs to export markets such as Japan and Vietnam. Ed Zwirn et al discuss what it will mean for the US confectionery sector and the wider world market.
Find out more about what’s happening in the food colouring sector worldwide in our interview with Paul Collins, managing director of GNT UK.
In our two packaging focused articles, Richard Pether looks at reasons why manufacturers might choose to code their products offline and Nigel Flowers considers the potential benefits of in mould labelling. An article on the key challenges in the UK cakes and biscuits market also makes interesting reading.
Finally, you’ll find a preview of Food ingredients Europe (Fi) & Natural ingredients (Ni), which will take place from 1-3 December at Paris Nord Villepinte. We look forward to seeing you there.
