These are all the posts that have been tagged with confectionery.
With a diverse range of companies descending on Cologne to exhibit at AnugaFoodTec in Cologne, the past couple of days have certainly proved enlightening.
Equipment: Cocoa processing Ingredients: Dairy ingredients; emulsifiers Packaging: Sustainability Product focus: Aerated confectionery Show issue: World Cocoa Conference (22-25 April).
Global ingredients business Cargill is releasing new de-oiled lecithin products that have been developed for the confectionery and bakery markets.
UK-based chocolatier Paul A. Young has devised a special Easter offering featuring California Prunes.
The Netherlands-based GNT group will be making its debut at the Ingredients Show in Birmingham, UK, next month, showcasing its Exberry natural food colouring range.
Italian-based manufacturer Acma has released its latest range of upgraded packaging equipment aimed at the confectionery sector.
With production deadlines upon us, this week’s update comes amid a particularly busy schedule as we prepare our next edition and gear up for AnugaFoodTec in Cologne.
A major event for confectioners is being launched by Syntra West in Bruges, creating Belgium’s first ever chocolate university.
A revamped digital platform has been developed by flavour group Givaudan, which aims to track and respond to customer requirements across its portfolio.
Managing industry resources in terms of production sustainability is set for the core theme of this year’s Anuga Foodtec taking place in Cologne, Germany.
Character and branded confectionery manufacturer Bon Bon Buddies has appointed Gareth Boldsworth as its new UK and international sales director and board member.
A wide range of visitors from around the world are expected to participate Modern Bakery Moscow being held in the city’s IEC Expocentre starting on Monday 12 March.
Ingredients company Corbion has reported challenging market conditions, with sales of € 891.7 million in 2017, decreasing 2.2% against figures for 2016.
One of the greatest challenges now being faced by the confectionery and snacks sector is how to respond in developing ranges that are perceived as offering healthier options.