Back issues
February 2022
Show issue: ProSweets/ISM; World Confectionery Conference
Weighing and detection
Cocoa, ethical sourcing
Robotics
Jellies, gums and finished product
December 2021 / January 2022
Conveyors and end of line packaging
Functional ingredients
Sustainability
Festive chocolate
November 2021
SUPPLIER PROFILES
Chocolate processing and coating
Flavours and colours
Labelling and coding
Bakery products
October 2021
Process control and automation/AI
Inclusions
Sugar and sweeteners
Wrapping technology
South America focus
September 2021
Bakery technology
Safety and hygiene
Gelling agents
Printing and branding
Artisan products
July/August 2021
Hard/soft candy and lollipops
Forming and extrusion
Glazing, polishing and coating
Packaging technology
Snack products
Italian market focus
June 2021
Cooking and depositing
Alternative ingredients
Form, fill and seal
US market focus
Show issue: World Confectionery Conference, Sweets and Snacks Expo
May 2021
Sorting and inspection
Oils and fats, gum
Turnkey solutions
Healthy confectionery
April 2021
Cocoa processing
Dairy
Emulsifiers
Sustainability
Biscuit production
China market focus
March 2021
Aeration and enrobing
Bakery processing
Flexible packaging
Fudge, toffee caramel
February 2021
Weighing and detection
Cocoa, ethical sourcing
Robotics
Jellies, gums and finished product
German market focus
December 2020/January 2021
Conveyors and end of line packaging
Functional ingredients
Candy and lollipop processing
Chocolate
UK market focus
November 2020
Chocolate processing and coating
Flavours and colours
Labelling and coding
Bakery products
Supplier profiles
October 2020
Process control and automation Inclusions Sugar and sweeteners Wrapping technology South America focus