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Back issues
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Processing & packaging news
- Diary
- Confectioner’s comment… Mark Stone, director of Hisaki Snacks
Features:
- Balance the challenge
- Gentle and smart forming
- Searching for the ideal extruder
- Boosting automation
- Private label vs brand names
- Fat tax for UK
- Whey to go
- The need to be certified
- The ideal agent
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Processing & packaging news
- Diary
- Confectioner’s comment… Jeremy Dee, commercial director of Swizzels Matlow
Features:
- Solving a sticky problem
- Taking a closer look
- A place for every gum base
- Labelling laws
- Ingredients for sweets
- Keeping it consistent
- All in one
IssueRegulars
- Editorial comment
- News round up
- Ingredients new
- Processing & packaging news
- Products, packs and promotions
- Confectioner’s comment… Dan Lawson, managing director of Kopiko UK
Features
- Cadmium in chocolate row
- An alternative to albumen
- Foam stable colours and flavours
- Is just-in-time always enough
- Natural desires
- Making bubbles
- What happens to cocoa
- The daily grind
- How do conveyors cope?
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Processing & packaging news
- Diary
- Confectioner’s comment… Pekka Rantala, managing director of bakeries and confectionery at Fazer
Features:
- Acting against child labour
- International growth at ProSweets
- Ingredient innovations
- Under refurb
- A sweet solution
- Rheology in chocolate production
- Toffee with D-tagatose
- The future of packaging
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Processing & packaging news
- Diary
- Confectioner’s comment… Sara Jayne Stanes OBE, chairman of the Academy of Chocolate
Features:
- A sweet recipe
- The ingredients conference
- The perfect polish
- Keeping your temper
- Lifting the curtain on enrobers
- Sucrose esters: more than an emulsifier
- Wrap it up
- The art of chocolate
- The cost of confectionery
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Processing & packaging news
- Diary
- Confectioner’s comment… Vince Shiers, director of recall and crisis management consultancy, RQA Europe
Features:
- EU sugar quotas to go
- The sour side of sweets
- Tasty times ahead
- Complex conching
- Cool melting confectionery
- Getting creative
- Supplier profiles
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Processing & packaging news
- Diary
- Confectioner’s comment… Alex Hutchinson, heritage manager of UK & Ireland, Nestle
Features:
- FiE favourites
- Flavour creations
- Counting confections
- Achieving chocolate consistency
- CBEs and bloom formation
- Cooking up confections
- Candy focus
- Au naturel
- Alkalisation of cocoa
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Processing & packaging news
- Diary
- Confectioner’s comment… Peter Meadows, marketing director of UK & Europe, California Raisins
Features:
- Africa’s chocolate meltdown
- Snack attack
- Popping up everywhere
- Winners and losers of EFSA’s health claim rulings
- Creating value added brands
- Going wild
- Ideal inclusions
- The healthier option
- Caramelisation
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Diary
- Confectioner’s comment… Judith Murdoch, marketing controller at AAK
Features:
- The new board
- Fat based fillings
- EFSA completes health claim assessments
- Candy in focus
- Chinese bakeries
- The sweet smell of automation
- Sugar confectionery- an overview
- Essential oils
- Taking the biscuit
- A way with wafers
- Making bakery fillings healthier
- The hardest part of a good filling
- Go with the floe
- Crystallisation of cocoa butter
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Diary
- Confectioner’s comment… Solange Isidoro, vice president of Abicab
Features:
- Fat reduction in chocolate
- In the bag
- New playing field
- Sustainable seaweeds
- Agar Agar
- What’s cooking
- Stevia success
- Colourful candy
- Crystallising confections
- Mogul mechanisms
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Diary
- Confectioner’s comment… Philip Briscoe, marketing manager of Helveta
Features:
- Good things come in small packages
- Extruder stable colours
- Explaining extruders
- Weighing in & checking out
- Choosing the right starch
- reasons for robotics
- Mix it up
- Staying ahead of the pack
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Diary
- Confectioner’s comment…Frank Homann, CEO of Xoco
Features:
- EU fights sugar shortages
- Polyols in gum
- New fashions in chewing gum panning
- A line of many talents
- Toothfriendly confectionery
- Willy Wonka chewing gum
- Physical operations in confectionery
- Working together for a healthy future
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Diary
- Confectioner’s comment… Damian Allsopp, owner of Damian Allsop Chocolates
Features:
- The nitty gritty
- All about chocolate
- Promoting a sustainable cocoa economy
- Bean to bar cocoa processing
- Quality control of CBEs
- Moving forward
- Rheological properties of chocolate
- Interpack preview
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Processing & packaging news
- Diary
- Confectioner’s comment… Sam Bompas & Harry Parr, founders of Bompas & Parr
Features:
- New ideas generated at 41st ISM
- Fixed flavours
- Fruit and nutty inclusions
- Aerating the facts
- Dealing with chocolate
- Russian packaging trends
- The importance of rheology in confectionery industries
- Speedier coatings
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Diary
- Confectioner’s comment… Peter Grothues, ISM, Koelnmesse
Features:
- Regulation roundup
- Sweet expansion
- Working towards health
- Global guidance on chocolate testing
- Milking it
- All aspects of chocolate
- The future of moulds
- Nutritional aspects of cocoa
- Re-branded wrapping
- Characterisation of confectionery
IssueRegulars:
- Editorial comment
- News round up
- Products, packs promotions
- Ingredients news
- Diary
- Confectioner’s comment… Sabine Nafziger, secretary general of Caobisco
Features:
- An optimistic icy perspective
- State of play
- Flowing freely
- A vision of robotics
- Supplier profiles
