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Features

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

Going nuts

Almonds have been rated as the number one nut for inclusion in new chocolate products for the seventh year running, says Innova Market Insights.

Posted 5 October 2015

A global challenge

California’s almond crop has been seriously affected by long term drought, resulting in a global shortage. Sara Cimetta reports:

Posted 3 September 2015

Controlling risk

The role of equipment specification, planning and monitoring in minimising risk.

Posted 31 July 2015

Naturally bold

Jonathan Thomas, principal market analyst, Leatherhead Food Research, considers global flavour and colour trends.

Posted 11 June 2015

In the bag

Paul Wilkinson, business development manager at Pacepacker, advises bulk manufacturers on the best way to introduce a new bagging system.

Posted 28 April 2015

On the outside

Carmen Paun discusses how new EU food labelling rules are bringing harmonisation, but also challenges.

Posted 2 April 2015

Light and airy

Consultant Bill Edwards discusses the methods used to produce aerated sugar confectionery. Aeration is a process that dates back to the origins of sugar confectionery.

Posted 3 March 2015

Sustainable sourcing

Ghana is benefitting from the efforts being made across the cocoa supply chain to promote ethics and sustainability. Jonathan Dyson reports.

Posted 19 January 2015

Full steam ahead

The production of confectionery that requires heating started using a saucepan on a stove. However, very few confectionery products are now cooked using direct heat.

Posted 18 December 2014

A natural emulsifier

Dr Waldemar Buxmann, research and development director, Sternchemie, reports on the benefits of using sunflower lecithin.

Posted 18 November 2014