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Features

Plamil set to expand its free from production facilities

Tapping into the ever-growing free from movement of confectionery has proved a winning formula for Kent-based Plamil Foods. Neill Barston reports exclusively on its fortunes since its major rebranding exercise.

Posted 3 April 2018

Latest technology unveiled at ProSweets

Drawing together the most influential businesses in the confectionery sector has ensured ProSweets remains a must-see exhibition. Neill Barston reports from Cologne

Posted 21 February 2018

A work in progress

Since taking up his position of Caobisco president 18 months ago, Alessandro Cagli believes the industry has made solid progress in terms of collaboration, education, innovation and product formulation. Katie Smith reports.

Posted 18 January 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.

Posted 18 January 2018

Standing out from the crowd

Daisy Phillipson talks to packaging manufacturers about the increasingly competitive confectionery market and how to use packaging solutions to stand out.

Posted 19 December 2017

Sugar supply

EU sugar quotas may boost production in the short term, but the long term impacts remain unclear. Diana Yordanova reports from Brussels, Belgium.

Posted 19 December 2017

Bursting with flavour

Food Ingredients Europe will once again take place in Frankfurt, Germany, from 28-30 November, with its focus this year on natural colours and flavours.

Posted 3 November 2017

3D printing: fad or future?

ZDS hosted what it claims to be the first ever 3D printing congress for the sweets and snacks industry in September. Confectionery Production’s digital editor Sharan Aujla examines whether the technology is merely a short-term trend or one that is here to stay.

Posted 3 November 2017

The packaging side of chocolate

Chocolate brand Ritter Sport is mastering what it terms the ‘globalisation of enjoyment’ with the help of flexible wrapping technology.

Posted 3 October 2017

Honey, I shrunk the margin

Sarah Gibbons explores why honey bees may be dying fast, but global demand for natural sweetener continues to grow.

Posted 3 October 2017

Baking for a brighter future

Daisy Phillipson discusses the latest innovations in environmentally friendly bakery machinery.

Posted 6 September 2017