chewy
Flavour sensations
From indulgence to sugar free, Joy Thomas highlights the innovative flavour trends confectioners are exploring to stay ahead of their competitors.
A look at Interpack
As the industry gears up for the international processing and packaging fair Interpack, Confectionery Production takes a look at what will be on show.
Processing ProSweets
Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.
Live from ProSweets and ISM
Today, my blog comes to you live from the ProSweets and ISM trade fairs in Cologne, Germany, where everything from automatic panning and moulding machines to chewy sweets and turn into gum are being presented.
Candy that turns into chewing gum
Wacker is set to unveil its Candy2Gum technology, which makes it possible to produce chewy candy that turns into chewing gum after a short time, at the upcoming ProSweets trade fair.
What’s cooking in gelled confectionery?
When choosing the right gelling agents for confectionery products, a number of key factors have to be taken into consideration. Dirk De Cooman and Cindy Dekeyser investigate.
Ingredients, New products, Packaging, Regulatory, Sustainability
A closer look at coatings
Nick Hewitt highlights the challenges and opportunities within coating, polishing and glazing for confectionery manufacturers and assesses the key areas for expansion.
Cocoa & chocolate, Ingredients, New products, Packaging, Sustainability
Smart confectionery
Carrying on with the sugar/sweetener theme from last week, a Canadian company has launched what it claims to be the first smart candy which contains just 2g of sugar per bag.
Mars invests $9m in Russian Wrigley plant
Confectionery giant Mars has invested a further RUB600 million ($9m) in its Wrigley plant in Russia which will see the brand increase production of Juicy Fruit products.
Cocoa & chocolate, Ingredients, New products, Sustainability
ColdBake technology enters next phase
Carritech Research has developed ColdBake technology for producing new ranges of sweet and savoury ‘baked’ foods that are capable of carrying heat sensitive ingredients that provide health, nutrition and medicinal benefits.
Better for you
Jonathan Thomas, CP editorial board member and principal market analyst at Leatherhead Research, discusses how confectionery manufacturers are improving the nutritional qualities of their products.
A focus on the Czech Republic
It is both interesting and relevant for anyone who works in the confectionery sector to know and understand at least some of what is happening in different confectionery markets.
Gum processing
Joan Mestres describes what is involved in chewing gum production and how the process has changed.
Quality at speed
Torsten Giese of Ishida Europe discusses some of the latest developments in weighing and detection technologies.