Features
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
Driving growth in natural ingredients
Delivering product ranges with natural solutions is becoming ever more important to manufacturers, as Neill Barston reports
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Snacks packaging line reports quality control improvements with latest Ishida systems
A specialist German potato chip brand is reportedly maintaining excellent quality control on its upgraded high-capacity packing lines thanks to the introduction of sealtesters and checkweighers from Ishida Europe.
Plamil extends So Free series as demand grows for reduced sugar ranges
Creating confectionery for the Free-from and reduced sugar market poses numerous tests, as Adrian Ling, managing director of Plamil Foods explains to Neill Barston
Business news, Ingredients, New products, Packaging, Sustainability
US trade war impacts on Chinese confectionery market
The world’s second largest economy has long been held as having strong confectionery potential. Neill Barston reports on how it is navigating wider market turbulence With China remaining entrenched in a trade tariff stand-off with America, few analysts have been surprised this has impacted on its economy. As previously reported, many of the country’s […]
Business news, Cocoa & chocolate, Food safety, Ingredients, Packaging, Processing
Bühler’s Swiss cubic innovation centre opens digital doorways
With major investment into its construction, Bühler’s Cubic centre is anticipated to deliver a host of creative food solutions, including new confectionery ranges. Neill Barston returns to report on the Swiss facility’s completion
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Final countdown for international Sweets and Snacks Expo
With the international confectionery sector descending on Chicago for 2019’s Sweets and Snacks Expo, final preparations are being put into place. Neill Barston speaks to Chris Gindlesperger and Carly Schildhaus of the National Confectioners’ Association about prospects for this year’s show
Driving growth for healthier confectionery
Creating indulgent treats is not necessarily a concept that sits easily with healthier product ranges. Sarah Gibbons reports for Confectionery Production on the issue
Business news, Cocoa & chocolate, Ingredients, Packaging, Sustainability
Automation, inspection and sorting systems making their mark on industry
Tony McDonald, sales and marketing director of Ilapak UK, examines automation in inspection and production facilities, and we also cast our eye over sorting equipment developments from Fortress and Tomra
Major project installation completes for Pecan Deluxe Candy
A major equipment installation project has been completed by the Dawsongroup Temperature Control Solutions (DGTCS) for international toppings and inclusions supplier Pecan Deluxe Candy (Europe).
Major brands remain dominant in the US confectionery market
Despite market challenges of increasing ingredients prices and shifts in consumer habits, the US confectionery market is proving resilient. Neill Barston reports
Business news, Cocoa & chocolate, New products, Packaging, Sustainability
Creating the factories of the future
As turnkey production lines are increasingly updated with cutting-edge technologies in mind, from augmented reality (AR) and VR solutions to industry 4.0 solutions, confectionery and chocolate manufacturers are gearing up for the factory of the future. Daisy Phillipson reports for Confectionery Production
Business news, Cocoa & chocolate, New products, Packaging, Processing, Sustainability
Reviving the gum market with enhanced vitamin ingredients
With gum markets across the world coming under pressure as consumers increasingly make a switch to confectionery perceived as offering healthier choices, manufacturers have responded with sugar free ranges and increased product innovation. Thibault Bain, of Blockhead energy gum explains how the business has responded to changing demands