Features
Continued rise of the global snacking market
Confectionery Production explores the latest trends in snack products, from DNA mapping to bedtime biscuits. Daisy Phillipson reports
Italian confectionery market showing resilience and innovation
The Italian confectionery market continues to show resilience in terms of global sales and innovation, despite challenging economic conditions. Neill Barston reports, with analysis from Euromonitor International
California Prune Board reports export growth
The California Prune Board has reported a 2% upturn in export markets, amid growing potential for their use within confectionery and bakery ranges.
The International Cocoa Organisation continues its mission in relocated African headquarters
The International Cocoa Organisation plays a significant role in some of the sector’s key markets. Poorna Rodrigo reports for Confectionery Production on the group’s move from the UK to Ivory Coast
Business news, Cocoa & chocolate, Ingredients, Sustainability
Toblerone maintains peak performance
As one of the most instantly recognisable chocolate brands in the world, Toblerone is maintaining its market presence after more than a century. Neill Barston explores its Swiss production facilities After gaining the chance to take in the striking scenery of the Swiss alps, it’s easy to understand exactly why they have become such a […]
Business news, Cocoa & chocolate, Processing, Sustainability
Flexibility and efficiency key to packaging success
Daisy Phillipson explores recent case studies of packaging machinery lines that have been developed and installed with flexibility and efficiency in mind, while cutting TCO considerably in the process.
Business news, Cocoa & chocolate, New products, Packaging, Sustainability
Forming ideal industry machinery solutions
For manufacturers serving customers around the world, having the right equipment that is reliable, efficient and flexible are all critical for confectionery producers.
Business news, Cocoa & chocolate, New products, Processing, Sustainability
Living the confectionery dream
As the owners of the cherished British Choc Nibbles brand, Sweetdreams has been busy expanding into more premium markets, as Neill Barston discovered visiting its UK facilities
Beneo develops inulin from chicory for product ranges including baked goods
Functional ingredients manufacturer, Beneo has announced that it is now capable of producing organic inulin from chicory roots for use in a range of products including bakery items, making it the first ingredient manufacturer to do so. Interest in organic products continues to grow and as a result, more customers are seeking out organic solutions. […]
Catering for adventurous consumers with colouring and flavours market
Daisy Phillipson explores the latest in colourants and flavourings for confectionery in line with this year’s top trend: the adventurous consumer.
Business news, Ingredients, New products, Processing, Regulatory, Sustainability
Driving a sustainable future for Hotel Chocolat
Founding Hotel Chocolat has proved a grand adventure for Angus Thirlwell, as Neill Barston discovers with our exclusive interview with the confectionery manufacturer
Business news, Cocoa & chocolate, Ingredients, Processing, Sustainability
Sweets and Snacks Expo delivers major confectionery releases
Delivering market insights and a host of new products, this year’s Sweets and Snacks Expo held plenty of intriguing prospects, as Neill Barston discovered
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Regulatory, Sustainability
Exploring the role of almonds in today’s snacking trends
The snacking landscape is evolving and the rise in demand for healthy snacks that deliver a natural and wholesome appeal has forced manufacturers to innovate product solutions to maintain relevance. Natural, trusted and easily recognisable ingredients are driving consumer preference, as shown by the increasing use of ‘clean labels’ on packaging and highlighted use of […]
Organic ranges and sugar reduction remain key ingredients trends
Identifying market trends within ingredients throughout the year is of crucial importance to many businesses across the confectionery and bakery sectors. Renee Boerefijn, director innovation EMEA, Bunge Loders Croklaan, examines some of the major issues the company has picked up on.
Business news, Cocoa & chocolate, New products, Sustainability