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cocoa

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

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.

Food matters

The Confectionery Production team were at Food Matters Live in London yesterday to discover the latest trends in the industry and see all the new product launches on show.

What next for cocoa?

Confectionery Production’s web editor Megan Humphrey attended the European Cocoa Forum in Dubrovnik, Croatia, to discover the challenges facing the cocoa industry.

November 2016

Equipment: Cocoa processing Ingredients: Flavours and colours Packaging: Labelling and coding Product focus: Bakery products Show preview: Health Ingredients Europe (29 Nov – 1 Dec)