Features
The rise of CBD based confectionery continues to make its industry mark
Confectionery Production examines CBD candy and the processing machinery actuating this ever-growing trend. Daisy Phillipson reports
Business news, Ingredients, New products, Processing, Regulatory, Sustainability
Approaching new confectionery product development with an eye for success
Within a highly competitive market, manufacturers of confectionery and bakery goods are working harder than ever to enable their products to stand out from the crowd amid a major pandemic. Food and confectionery consultant Graham Godfrey, a Confectionery Production editorial board member, examines what exactly makes a product a hit with consumers.
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Sustainability
Creating Jersey chocolate with real character
Jersey-based chocolatier Mandy Gagnerie has spent the past few years honing her online business. She speaks to editor Neill Barston about her drive to support the confectionery sector through challenging times with an inspiring range of creative confectionery
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Sustainability
Malaysia’s JB Cocoa enhances its Indonesian processing operations
Malaysian-based business JB Cocoa, based in Jahor, has reported an upturn in the efficiency of its processing, as it reveals in this insight into its operations within the region, which includes a facility in Indonesia.
Efficiency and productivity remain key for Ishida despite pandemic challenges
Despite considerable challenges facing the manufacturing sector resulting from coronavirus, companies such as Ishida Europe have put in place key strategies aimed at business continuity. Neill Barston reports
Business news, Food safety, New products, Packaging, Processing, Regulatory, Sustainability
Combining more than a 100 years of moulding tradition with modern injection processes
The US division of Bole Machinery, specialising in injection moulding equipment lines, offers an insight into its relationship with fellow American business Micelli Mold Co, delivering moulding for the country’s confectionery sector for over a century
Business news, Cocoa & chocolate, Processing, Sustainability
Clean label and vegan ranges continue to drive confectionery recipe reformulation
An acceleration in demand for clean label and vegan products is driving recipe reformulation with healthier ingredient alternatives, particularly as the confectionery and
bakery sectors are most at risk of de-prioritisation in the wake of the coronavirus outbreak. Daisy Phillipson reports
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Confectionery sector will have plenty of food for thought over coronavirus pandemic
Food and Confectionery Industry Consultant Graham Godfrey, a board member of Confectionery Production explores just how the sector is set to be affected by the ever-evolving coronavirus pandemic
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Market focus: US confectionery sector faces key challenges amid coronavirus pandemic
The world’s biggest single confectionery market is always an interesting one to observe, but like all others, the US market faces a battle to recover from the effects left in the wake of coronavirus affecting the nation. Neill Barston reports
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Flexibility within packaging systems remains of major importance
Devising an approach to confectionery packaging systems that offer manufacturers within the confectionery and bakery sectors flexibility with their systems is a key consideration, writes Edward Smagarinsky, Group Product Manager, at tna
Cocoa & chocolate, Food safety, New products, Packaging, Processing, Sustainability
Cargill continues growth with Belgian chocolate processing facilities
Being famed as one of the centres of the confectionery industry has given Belgium an enviable reputation, as Neill Barston found visiting Cargill’s key production site, with the company now becoming a sponsor of the World Confectionery Conference
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Processing, Regulatory, Sustainability
Whipping up demand for California Walnuts
Despite the recent challenging global situation, the California walnut industry continues its commitment to producing high-quality, nutritious and safe walnuts for consumers worldwide.
Brazilian confectionery market offers diverse portfolio for export
This year’s ISM proved memorable on a number of levels for its 50th edition, and its significance is heightened in turbulent present markets affected by coronavirus. Editor Neill Barston reflects on meeting Ubiracy Fonsêca, president of Abicab, the Brazilian chocolate, peanut and candies industry trade association, who has been recently re-appointed to his role
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Chocoa attracts some of the world’s most skilled artisans and innovative businesses
The key annual Chocoa festival in Amsterdam once again successfully highlighted some of the major new releases from around the world. Neill Barston reflects back on an event that was one of the last shows to be held since major lockdown moves were put in place by governments around the world over the past two months
Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Sustainability