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Going nuts

Graham Kingston, commercial director of inclusions and toppings specialist Pecan Deluxe Candy (Europe), charts the progress of the inclusions market.

Posted 7 October 2013

Focus on sustainability

Semi-solid at room temperature, palm oil and palm kernel oil are among the world’s most versatile raw materials.

Posted 28 August 2013

Looking deeper

The inspection market continues to evolve as manufacturers are placed under pressure to adhere to increasingly stringent levels of food safety compliance. Whether responding to individual corporate standards or the latest requirements set out by the British Retail Consortium and other global institutions, manufacturers must demonstrate tight control. EU legislation and regulations dictate that all […]

Posted 23 July 2013

Coping with caramel coatings

A caramel mass may consist of various ingredients, however a standard caramel mass would contain sugar, water, glucose, fat and condensed milk. It is the mixture between these ingredients and the boiling process that form the base of a good caramel. The handling of the caramel mass goes through different critical points on the way […]

Posted 13 May 2013

Aeration art

Lately there has been a significant increase in the interest in and use of aerated chocolate. This is because an aerated chocolate product has enormous advantages, such as increased profit margin, creating authentic taste profiles and calorie cutting per portion. Initially most chocolate was hard or would harden within a short period of time. Then, […]

Posted 15 April 2013

A good roast

The best of a cocoa bean is hidden in its kernel. During the roasting process, the flavour of the cocoa is optimally developed. Traditionally beans were roasted whole, but now the alternatives of nib and mass (liquor) roasting are available. The latest innovation by Bühler Barth is the two-in-one drum roaster Tornado RSX. This equipment […]

Posted 14 March 2013

Good things come in small packages

The World it seems, it becoming a little less keen to chew gum (and blow bubbles with it): this confectionery sub-sector that grew by a healthy 7.7 per cent in 2011 saw growth slowing to 1.7 per cent in 2012. It is the quietest sales period since the chewing gum segment (that includes bubble gums) […]

Posted 20 February 2013

Sliding sugar free sales

With the green light having been given to stevia in Europe, and with a continued effort to encourage consumers to cut back on sugared products as a weight loss strategy, it would be expected that the time has come for more sugar free chocolate confectionery products to enter the marketplace. But, global launches of low/no/reduced […]

Posted 14 January 2013

Perfect paper

The fortunes of paper and carton packaging in European confectionery is dominated by chocolate.  For paper, it is chocolate tablets that take the majority share with 55 per cent of new launches using paper in both 2011 and in 2012 to date.  For cartons, boxed chocolate pieces lead the way but are less dominant accounting […]

Posted 5 December 2012

Making a deposit

The hard candy depositing process has grown rapidly over the past 20 years. Deposited hard candies and lollipops are made in every major confectionery market around the world by companies ranging from regional specialists to major multinationals. Introduced over 50 years ago, depositing was a niche technology until confectioners recognised its potential to meet increasing […]

Posted 30 October 2012

Process valves ‘think for themselves’

Amazingly the modern process valve has been with us for over 300 years, regulating the flow of liquids under pressure. Since then, the basic process valve has remained the same in principle, but with the ever growing automation of confectionery production the control of process valves has inevitably become more complex. The general trends in […]

Posted 22 October 2012