A focus on health

It’s that time of year again – show time – and in the November issue of Confectionery Production we look forward to two of the most important industry events to take place before the end of 2014. Gulfood Manufacturing will be held from 9-11 November at the Dubai World Trade Centre and Health ingredients Europe and Natural Ingredients 2014 will take place from 2-14 December at Amsterdam RAI, the Netherlands.

The CP team will be attending both events, and as always, if you’d like to discuss advertising or editorial opportunities in the magazine or online, we’d love to meet you for a chat, so get in touch.

With a topical focus on healthy ingredients in this issue, Jonathan Thomas, principal analyst at Leatherhead Food Research considers the trend for healthier alternatives and Waldemar Buxmann, research and development director, Sternchemie, reports on the results of tests on the use of sunflower lecithin as an alternative to soy lecithin in the manufacture of baked goods, chocolate and confectionery.

Also in this issue, Susanne Birkebaek, application specialist, DuPont Nutrition & Health, discusses how traditional confectionery ingredients may be substituted for something ‘healthier’ and Kati Weiss, PR and communications manager, Toothfriendly International, considers why consumers are increasingly demanding healthier sugar-free confectionery.

We also take a look at packaging with Mark Ryan, innovations manager, TRM Packaging, who discusses how the right packaging can help ensure your brand is always one step ahead of the competition. Simon White, business development director, Protravel, also describes how using on-pack promotions can help brands to stand out without lowering prices.

And finally, Raghavendra Verma reports on how the confectionery and bakery sectors in India are struggling to raise standards in order to consolidate export sales.

A bumper issue, I’m sure you’ll agree. Enjoy…

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