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Features

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

A new generation

Dave Bird explains how packaged plate heat exchange technology can support clean in place and washdown processes by providing increased energy efficiency, carbon reduction and a reduced risk of legionella.

Posted 6 September 2017

Making waves

Daisy Phillipson takes a look at innovations in extrusion and forming machinery and how they can help confectionery and bakery manufacturers ensure a foothold in the health market.

Posted 2 August 2017

Savoury snack showcase

Some 155 exhibitors descended on Vienna, Austria, for the biennial Snackex trade show and conference from 21-22 June. Katie Smith reports.

Posted 2 August 2017

Genetic sequencing

In the first of three articles, Graham Godfrey and The Technology Partnership (TPP) explore advances in sensing and analysis technology and the impact they will have on product quality and verification challenges the food industry faces.

Posted 2 June 2017

Flavour sensations

From indulgence to sugar free, Joy Thomas highlights the innovative flavour trends confectioners are exploring to stay ahead of their competitors.

Posted 2 June 2017

Raising the game

Dr Alexander Smerz looks at how bakery manufacturers can address the free from trend with the use of alternative raising agents.

Posted 19 April 2017