• Connect on LinkedIn
  • Follow us on Facebook
  • Follow us on Twitter
  • RSS feed


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