These are all the posts that have been tagged with germany.
The Brazilian confectionery, snacks and biscuits industry has participated in this year’s Sweets and Snacks Expo in the US with a renewed range of products.
On my travels over Easter, I was particularly impressed by the sheer range of confectionery that appeared on retailers shelves over the weekend.
Having spent several days covering Anuga FoodTec last week, it was encouraging to see the sheer diversity of equipment and trends being unveiled at the show.
A sharp increase in the level of confectionery being produced for Easter has been recorded by latest figures from Mintel, which revealed a 23% rise over last year.
Organisers of this year’s Anuga FoodTec event in Cologne have confirmed the event was its best-ever attended, with over 50,000 visitors recorded across its four days.
With a diverse range of companies descending on Cologne to exhibit at AnugaFoodTec in Cologne, the past couple of days have certainly proved enlightening.
Italian-based manufacturer Acma has released its latest range of upgraded packaging equipment aimed at the confectionery sector.
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.
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.
Tna has announced that it will unveil a new version of its flagship on-machine seasoning application system, the tna intelli-flav OMS 5.1, at the Anuga FoodTec show in Cologne.
Global packaging group Gerhard Schubert has reported a strong response to its upgraded Flowmodul system.
Among major trends that are showing no signs of slowing down as we move rapidly forward into 2018 is the rise of gluten-free products within the snacks and bakery sector.
With one set of major trade shows in the form of ISM and ProSweets already done for the start of the year, we are now looking to the next key event in Cologne, Anuga FoodTec.
Barry Callebaut has introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste.