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Features

Sweet like sugar

Katie Smith meets director Ben Eastick to find out how confectionery is set to play a bigger role at Ragus Sugars Manufacturing.

Posted 4 October 2016

Restless robots

Mike Wilson explores the many ways robot technology is helping UK confectionery manufacturers remain competitive in such an unpredictable market.

Posted 4 October 2016

What’s cooking in gelled confectionery?

When choosing the right gelling agents for confectionery products, a number of key factors have to be taken into consideration. Dirk De Cooman and Cindy Dekeyser investigate.

Posted 2 September 2016

No one size fits all

Confectionery Production speaks to Alessandro Cagli about his goals for the Association of Chocolate, Biscuit and Confectionery Industries of Europe (Caobisco) over the next two years and the opportunities that lie ahead.

Posted 2 September 2016

A closer look at coatings

Nick Hewitt highlights the challenges and opportunities within coating, polishing and glazing for confectionery manufacturers and assesses the key areas for expansion.

Posted 1 August 2016

Nuts for almonds

Harbinder Mann highlights the potential uses for almonds and their beneficial impact for consumers and manufacturers alike.

Posted 1 August 2016

Creating value through innovation

Consultant Graham Godfrey discusses the use of specialist ingredient manufacturers to innovate and why this doesn’t have to be as stressful as it sounds.

Posted 16 June 2016

The natural way

Johan Cerstiaens, sales director at SVZ, describes how colouring foods and fruit flavours can help confectionery producers boost the shelf appeal of their products.

Posted 16 June 2016

The rights and wrongs of nutrition labelling

Nutritional labelling for confectionery and sweet bakery products sold across the EU becomes mandatory by 13 December 2016, but the industry is confident it will comply. By Liz Newmark in Brussels.
 

Posted 1 June 2016

The next step for whey permeate

Global regulators look set to approve a global standard for whey permeate powders, which should bring new opportunities for this versatile dairy ingredient. Suzanne Christiansen reports.

Posted 22 April 2016

High potential

Confectioners are closely monitoring the growing legalisation of marijuana across the USA and Canada, offering them the opportunity to develop new products with an special, edgy ingredient.

Posted 22 March 2016

Full of beans

In part one of a two part series, consultant Graham Godfrey discusses the unique properties of cocoa and its role as a chocolate ingredient

Posted 17 February 2016

Better for you

Jonathan Thomas, CP editorial board member and principal market analyst at Leatherhead Research, discusses how confectionery manufacturers are improving the nutritional qualities of their products.

Posted 21 December 2015

Over the rainbow

Susannah Millen met Paul Collins, managing director, GNT UK, to discover more about his role and what’s happening in the food colouring sector worldwide.

Posted 5 November 2015