See you at ProSweets
We have just sent the February issue of Confectionery Production to press. With ProSweets less than two weeks away, included, of course, there is a preview of the show, where you will find details of a selection of key exhibitors. We also provide a brief overview of what’s happening at ISM.
If you’re at the show, you will find the CP team in Hall 10.1 on Stand H078, so please remember to stop by. We’d love to hear your views on the magazine and our varied digital platforms.
However, back to the issue, which as usual includes a selection of articles on topics that will be of interest to those working throughout the sector.
Find out how the confectionery markets in Jordan and Lebanon have been shaken up by the Syrian conflict in our news update. With a focus on equipment, Phil Brown examines the science behind screening for contaminants using metal detectors, while Torsten Giese considers quality control in weighing and inspection.
Boosting productivity is also a topic under discussion, when Barry Graham looks at how robotic automation can boost the bottom line.
Also in the issue, consultant and CP board member Graham Godfrey, describes the unique properties of cocoa and its role as a chocolate ingredient. And finally, find out more about Veronique Curulla and her role as marketing director for Crown Aerosols & Speciality Packaging Europe in our interview.
So, with the February issue now on the presses, its time to turn our attention to March. Featured topics will include aeration, chewing gum ingredients, packaging materials and fudge, toffee and caramel. If you’d like to get involved in the editorial content, please contact me direct – [email protected]
I look forward to hearing from you…