Confectionery Production looks at the cutting-edge trends in colours and flavours for the bakery and confectionery sectors, and why the industry is saying “go natural, or go home”. Daisy Phillipson reports.
A broad range of businesses operating within the confectionery and bakery sectors are exhibiting at this week’s SIAL international trade fair in Paris, France.
Sensient Technologies has confirmed a deal to acquire Vancouver-based botanical extraction technology firm Mazza Innovation as part of its natural ingredients expansion
As billions tune in to watch this year’s football World Cup in Russia, it seems there has been plenty of promotional activity surrounding the confectionery market.
Equipment: Cooking and depositing Ingredients: Flavours and colours Packaging: Form, fill and seal Product focus: Hard/soft candy and lollipops. Show review: World Cocoa Conference.
Natural ingredients and bioscience business Chr. Hansen has appointed Klaus Bjerrum as executive vice president of its global natural colours division.
Mondelēz International has confirmed its Milka chocolate brand will join the company’s cocoa sourcing programme, as part of an ongoing target of sourcing all of its cocoa sustainably.
Global ingredients business Chr Hansen has reported revenues of €518 million for the first half of 2017/18, up 3% year-on-year.
With production deadlines upon us, this week’s update comes amid a particularly busy schedule as we prepare our next edition and gear up for AnugaFoodTec in Cologne.
A major event for confectioners is being launched by Syntra West in Bruges, creating Belgium’s first ever chocolate university.