Top five features of 2017
The top five insights to appear on Confectionery Production in 2017 included a look at the packaging side of chocolate, why modern temperature controllers play a vital role in chocolate production, as well as an overview of mogul technology.
The packaging side of chocolate
An anchor in uncertain times, chocolate is one of the most widely enjoyed foods in the world – it’s rare to find someone who doesn’t indulge in the occasional treat. It has been enjoyed by American tribes who used the basic ingredient of roasted beans from cocoa trees to make a rather bitter drink. The Europeans then added sugar and it wasn’t until later in the 19th century that firm, blocked chocolate bars that consumers are so familiar with today were created.
The heat is rising
It is the accurate control of temperature across multiple steps in the production of chocolate that ensures the quality of the final product. For this reason, modern temperature controllers have a vital role to play, Ian Collins explains.
The world of mogul products consists of far more than just simple gummy bears. In accordance with that, the production processes are diverse and complex.
What’s in store for 2017?
While last year was a somewhat turbulent year, with unforeseen political issues including the UK’s decision to leave the European Union and Donald Trump’s election as president of the US, 2017 could be the year the industry feels the true impact of these events.
A look at Interpack
As the industry gears up for the international processing and packaging fair Interpack, Confectionery Production takes a look at what will be on show.