Features
Riding the wave of confectionery equipment digitalisation
Daisy Phillipson dives into Industry 4.0 and the technologies leading the way for the digitalisation of the confectionery sector.
Business news, Packaging, Processing, Regulatory, Sustainability
Montezuma’s delivers South American flair with a distinctive British twist
Building a confectionery business from the ground-up to become a company with a £10 million turnover has proved a considerable undertaking, as Helen and Simon Pattinson of UK-based Montezuma’s chocolates explain to Neill Barston
Gerhard Schubert expands range with lightline packaging options
Having spent nearly two years as managing director of sales, service and marketing at German-based packaging specialists Gerhard Schubert, Marcel Kiessling believes the company is in a strong position. Neill Barston speaks to him about an eventful 2018
Business news, Cocoa & chocolate, Packaging, Processing, Sustainability
Printing and branding for confectionery in the spotlight
Confectionery Production spoke to printing solution providers about how to create visual appeal and build brand identity using high quality printing and coding technology. Daisy Phillipson reports
Royal Duyvis expands its cocoa and chocolate processing equipment operations
Royal Duyvis Wiener has experienced considerable growth over the past few years. Neill Barston explores its headquarters in the Netherlands to discuss some of its major milestones
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Processing, Regulatory, Sustainability
Whitakers five generations of confectionery making
As it approaches its 130th anniversary, UK-based Whitakers Chocolates is embarking on a new branding venture with bar products featuring bespoke branding. Neill Barston meets the family behind this long-running family business
Business news, Cocoa & chocolate, New products, Packaging, Processing
British fudge goes on sale in Saudi Arabia for the first time
British fudge is being sold in Saudi Arabia for the first time after Confectionery Production editorial board member Andy Baxendale was recruited to teach the country’s confectionery producers how to make the sweet treat. Fudge was identified as a popular form of confectionery in the Middle Eastern country because of its unique, luxurious texture and […]
Paul A Young still enjoying the sweetest of career paths
As a former holder of the outstanding British Chocolatier accolade by the International Chocolate Awards, Paul A Young has hand-crafted a remarkable career to date. Neill Barston speaks to him about some of the challenges of being an artisan producer
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Tough tariffs for US confectionery as America increases taxes on Canada
With events within global trade moving at an exceptionally fast pace amid tariff showdowns between the US and China, we round-up some of the key issues affecting confectionery. Keith Nuthall reports
Business news, Cocoa & chocolate, New products, Processing, Regulatory, Sustainability
Sweets in the City moves up a gear with Lord Alan Sugar
Claiming victory on the Apprentice reality TV show offered a huge boost to Sarah Lynn, owner of Sweets in the City, who is taking her business to new heights. Neill Barston speaks to her ahead of a major product launch this autumn Gaining the chance to set up in business with one of the […]
Business news, Cocoa & chocolate, Ingredients, New products, Packaging
GSR expands its Italian cocoa press series
Though competition within the confectionery equipment market remains strong, Italy’s GSR Cocoa Machinery has stuck to its founding principles of focusing on quality and durability to deliver its latest range of cocoa presses. Neill Barston reports on its ongoing development
Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
US confectionery and bakery sectors benefit from national tax cuts
Ed Zwirn, Keith Nuthall, and Sarah Gibbons report on the major revamp of tax systems in the US that are set to impact on the confectionery sector
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory
Flavanol enhanced chocolate to go into UK production
The Granting of the first UK patent for “processing pure cacao” to Neurogenics was a long awaited day for the company’s CEO, Colin Francis, who explains the process of producing confectionery with flavanols.
Italian confectionery market optimism despite economic challenges
Being home to some of the most renowned confectionery names in the industry has meant Italy has cherished its position among market leaders. Neill Barston reports on 2018’s progress.