These are all the posts that have been tagged with europe.
Product presentation is key, particularly at Christmas when confectionery manufacturers are fighting for space on retailers’ already busy shelves.
Equipment: Conveyors and end of line packaging Ingredients: Functional ingredients Packaging: Candy and lollipop packaging Product focus: Chocolate Show review: Gulfood Manufacturing & Food Ingredients Europe
Producer of natural sweeteners, flavours, and botanicals Layn has announced the opening of its European office in Savona, Italy.
This week, the Confectionery Production team are busy pressing the December 2017/January 2018 issue, which has got me thinking about this year’s key trends.
Solvay has revealed it is increasing its manufacturing capacity for European natural vanillin by 60 metric tons.
Chocolate and cocoa products manufacturer Barry Callebaut has developed a range of solutions to reduce sugar in confectionery products without compromising on taste.
Millbo and Nagase & Co have announced the European distribution agreement of PHL, an enzyme that is said to improve cake softness and shelf life with egg and fat reduction.
Green banana flour is among the four key ingredients that are expected to excel across Europe in 2018, new research suggests, as consumer appetite for new ingredients is strong.
Bayn Europe AB has announced the development of a new cloud-based platform to boost food producers’ research and development and accelerate market entry of sugar reduction.
We’re two days into Food Ingredients Europe in Frankfurt, Germany and it has already provided lots of ideas for upcoming articles in the magazine.
The European Sugar Refineries Association (ESRA) and the Committee of European Sugar Users (CIUS), have called for EU negotiators to give access to sugar in the EU-Mercosur FTA talks.
Collaboration and innovation – those are the two key aims for Food Matters Live, which I attended yesterday to discover the latest trends in the industry and see new launches that have been developed to meet these trends.
Rousselot has developed a new gelatin-based solution for the starchless production of gummies, which is set to launch later this month.
After a busy few months of travelling for various international trade shows, conferences and factory visits, it has got me thinking about upcoming events, including ProSweets Cologne and ISM.