Features
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
Sustainably sourced palm oil could provide confectionery sector answers
With sustainability of cocoa sourcing remaining high on the sector’s agenda, confectionery consultant Graham Godfrey asks if responsibly farmed alternatives to cocoa butter, such as palm oil, should be considered
Business news, Cocoa & chocolate, Ingredients, Regulatory, Sustainability
Emulsifier producers respond to confectionery market demands
Palm oil is under an accusatory spotlight right now, having a huge impact on the industry across the board. Confectionery Production takes a look at how emulsifier producers are innovating in response to this significant issue. Daisy Phillipson reports
Business news, Cocoa & chocolate, Ingredients, Processing, Sustainability
Cocoa processing market continues to make headway
As volumes of cocoa processing show signs of increasing, there has been a correspondingly strong market for equipment lines. Confectionery Production assesses the segment’s prospects for the remainder of 2019. Neill Barston reports
Business news, Cocoa & chocolate, Processing, Sustainability
Almond Board of California sets out its sustainability vision
Richard Waycott, CEO and president of the Almond Board of California, recently made his first visit to ProSweets and ISM in Germany. Neill Barston meets him and chairman of the board, Holly King, to discuss the organisation’s progress and major focus on sustainability Maintaining a keen eye on trends within global confectionery markets is […]
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Devising fast and flexible packaging for Easter confectionery surge
Delivering large quantities of different products reliably and in a variety of ways for Easter has typically posed considerable challenges for many product manufacturers, but as Theegarten-Pactec explains, solutions are at hand. For many retailers, the Easter period is one of the busiest of the year in terms of chocolate and wider confectionery sales […]
Preserving all sorts of liquorice machinery heritage
With its heritage stretching back 180 years, UK-based confectionery processing systems and food sector equipment business BCH has gained a worldwide reputation for its products over the generations.
Improving product textures offers key to success
As Adam Utley, account director at ingredients business Pecan Deluxe Candy explains, improving product textures is set to be a major area of focus for product developers
Caotech continues expansion of global equipment solutions
For over 20 years, Caotech has been building up its confectionery and food sector machinery and supplying a range of global firms. Neill Barston visits the company’s HQ near Amsterdam to explore its operations
Business news, Cocoa & chocolate, New products, Processing, Sustainability
James Cadbury continues family heritage with Love Cocoa confectionery
Surviving the BBC’s Dragons’ Den and opting to pursue the tradition of his family’s famous chocolate making roots has been a great experience for James Cadbury. Neill Barston meets him at his London headquarters, as the business exhibits at this week’s International Food and Drink Event (IFE) in London
Business news, Cocoa & chocolate, New products, Packaging, Sustainability
Delivering a confectionery masterclass
Confectionery Production board member Andy Baxendale has been called upon to help revive national training standards for the industry, amid fears the UK is losing traditional manufacturing skills
Swizzels Matlow automates sorting process with Tomra Nimbus
UK confectionery business Swizzels Matlow, has reported that it has selected Tomra’s Nimbus optical sorter to automate the sorting process of its ‘Drumstick Squashies’ in order to meet growing demand for the range.
Making the most of tax incentives for confectionery sector investment
Dr Peter Beavis PhD CSci, chemist and chocolate scientist at ForrestBrown, examines how confectionery companies can make the most of tax incentives
Business news, Cocoa & chocolate, Ingredients, New products, Regulatory