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cocoa

These are all the posts that have been tagged with cocoa.

Gearing up for Interpack

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.

Live from ProSweets and ISM

Today, my blog comes to you live from the ProSweets and ISM trade fairs in Cologne, Germany, where everything from automatic panning and moulding machines to chewy sweets and turn into gum are being presented.

What’s in store for 2017?

Confectionery Production looks at what’s in store for confectionery companies in 2017. Those with a greater understanding of their customers’ needs and the ability to adapt to those will fare particularly well.

February 2017

Equipment: Weighing and detection Ingredients: Cocoa; ethical sourcing Packaging: Pick and place; robotics Product focus: Jellies and gums Show issue: ISM/ProSweets (29 Jan – 1 Feb)

Pricing pressure

Well, it’s official. Gone are the days you can get a Freddo bar for 10p in the UK. Brand owner Mondelēz International is set to increase the price to 30p, blaming higher input costs.

Candy that turns into chewing gum

Wacker is set to unveil its Candy2Gum technology, which makes it possible to produce chewy candy that turns into chewing gum after a short time, at the upcoming ProSweets trade fair.

Ethical Christmas chocolate

The festive season is always a good opportunity to overindulge in chocolate, but when it comes to what types of product UK consumers buy at Christmas, new research suggests they look for those with ethical credentials.

Health and nutrition

If I had to pick two words to sum up Health Ingredients Europe (HiE) this week it would be ‘health and nutrition’. The event is the perfect opportunity to not only see the latest ingredient innovations in the industry, but also taste them.