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Features

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

Automated risk

Martin Turner asks, is increasing automation good or bad for risk management?

Posted 19 April 2017

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.

Posted 28 March 2017

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.

Posted 28 March 2017

Processing ProSweets

Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.

Posted 1 March 2017

Uncertainty after TPP U-turn

Trump’s destruction of the TPP has sparked a major rethink within the American and Asia Pacific confectionery sector. Ed Zwirn, Barbara Barkhausen, Julian Ryall and Jens Kaster report.

Posted 1 March 2017

What’s in store for 2017?

Confectionery Production looks at what’s in store for confectionery companies in 2017. Those with a greater understanding of their customers’ needs and the ability to adapt to those will fare particularly well.

Posted 20 January 2017

MOGUL technology

From gummy bears to sugar crusted pralines, Confectionery Production explores the manufacturing process for jellies and gums.

Posted 20 January 2017

End of line engineering

Andrew Yates outlines the factors to consider when investing in automation and end of line packaging systems.

Posted 15 December 2016

Health and nutrition

With a clear focus on protein and gelatin free concepts, Health Ingredients Europe (HiE) provided manufacturers with plenty of food for thought. Katie Smith reports.

Posted 15 December 2016

Coding sweet success

John Tierney evaluates the trends, challenges and opportunities in labelling and coding.

Posted 10 November 2016

What next for cocoa?

Confectionery Production’s web editor Megan Humphrey attended the European Cocoa Forum in Dubrovnik, Croatia, to discover the challenges facing the cocoa industry.

Posted 10 November 2016