These are all the posts that have been tagged with chocolate.
Last week, I attended a conference in London which was hosted by Divine Chocolate to mark International Women’s Day, and what an inspiring day it was.
In keeping with last week’s sugar reduction and reformulation theme, Nestlé’s UK and Ireland has revealed that 10% of sugar will be removed from its well-known brands, including KitKat, Aero, Smarties, Munchies and Rolo by next year.
French chocolate manufacturer The Cemoi Group has acquired US based molded chocolate specialist Chris Candies from private investors.
Baker Perkins is to showcase its new equipment and end product technology for the biscuit, cracker and bar industries, including a three-roll sheeter and gauge roll, at Interpack.
French chocolatier Valrhona has introduced its second blonde chocolate – Orelys.
Most cocoa farmers in Côte d’Ivoire still live below the poverty line, suggests a study by the French Development Agency (AFD) and Barry Callebaut.
UK-based The Great British Biscotti Co is meeting rising demand for its new range of biscuits after installing an entry level flow-wrapper, which is capable of 150 packs a minute.
Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.
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.
Food and drink manufacturers are yet again being urged to reduce the amount of sugar in their products after a new report shows that children are consuming the same amount of sugar as 20 chocolate chip cookies a day.
We’ve just sent the March issue of Confectionery Production to print. In it, you’ll find an overview of what’s happening at international packaging trade show Interpack, as well as the latest trends in confectionery processing and packaging.