caramel
Baker Perkins to debut new bakery technology
Baker Perkins is to showcase its new equipment and end product technology for the biscuit, cracker and bar industries, including a three-roll sheeter and gauge roll, at Interpack.
March 2017
Equipment: Aeration and enrobing Ingredients: Gum Packaging: Packaging materials Product focus: Fudge; toffee; caramel Show issue: IFE (19-22 March)
Roshen to halt production at Russian factory
Ukranian confectionery company Roshen is to halt production at one of its facilities in Lipetsk, Russia, leaving around 700 jobs at risk.
MOGUL technology
From gummy bears to sugar crusted pralines, Confectionery Production explores the manufacturing process for jellies and gums.
Divine Chocolate secures new listings
Divine Chocolate has secured new listings with food service partners and multiple retailers across the UK.
Easter sales to hit $2.4 billion
US Easter candy retail sales will hit $2.4 billion this year, projects the National Confectioners Association (NCA).
March 2016
Equipment: Aeration Ingredients: Chewing gum ingredients Packaging: Packaging materials Product focus: Fudge, toffee, caramel Review: ISM/ProSweets Show preview: Modern Bakery Moscow (14-17 March)
Natural pomegranate flavouring
Dawn Foods has expanded its range of compounds with the introduction of a new all natural flavour Pomegranate Compound that can be used to add the refreshing ‘on-trend’ taste of pomegranate and an attractive hue to frostings and filling creams in cakes and desserts, as well as ice creams, mousses and even milk shakes.
See you at ProSweets
We have just sent the February issue of Confectionery Production to press. With ProSweets less than two weeks away, included, of course, there is a preview of the show, where you will find details of a selection of key exhibitors.
The clear choice for peanuts
Caramel products specialist Agrolis has selected the 095 transparent polypropylene pot from RPC Bebo Bouxwiller for its popular caramelised peanuts.
KleurCraft acquisition
DDW, The Colour House, has recently acquired the KleurCraft portfolio of colouring foods, custom formulations and related technology from SVZ International BV.
Fresh flavour combinations
Wild Flavors & Specialty Ingredients is presenting unusual and refreshing combinations that feature citrus.
Flavoured caramels range
Sensient Flavors has introduced a flavoured caramels range. With bespoke textures and viscosities, the caramel sauces can be used as fillings for chocolates, candies, pralines and chocolate bars.
Industry trends
The UK chocolate and confectionery production industry is in the mature phase of its life cycle, according to a report published by business information provider IBISWorld in July.