confectionery production
Nestlé pledges multi-billion investment into nutritionally-enhanced ranges, including confectionery
Global food group Nestlé has outlined an ambitious programme valued at between CHF 20-25 billion into nutritionally-enhanced ranges, including within confectionery, by the end of the decade, reports Neill Barston.
Business news, Cocoa & chocolate, New products, Regulatory, Sustainability
Time for industry to shine with World Confectionery Awards entries
This year’s World Confectionery Awards, forming an integral part of our World Confectionery Conference taking place in the UK this October, are set to celebrate some of the most significant achievements across the industry in 2023.
Sweetdreams confectionery completes 2023 World Confectionery conference speaker line-up
The dynamic line-up for our 2023 World Confectionery Conference is set to be completed by UK-based business Sweetdreams confectionery in a speaking capacity, with the company having recently launched its Gozo premium chocolate range, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Regulatory, Sustainability
Hawaii-sourced Aloha reveals key breakthrough sustainably sourced bar for B Corp Month
Hawaii-sourced plant protein brand Aloha is marking B Corp Month in delivering its latest “Kona Bar” which is being claimed as a global product breakthrough, developed to support local sustainable agriculture on the island, reports Neill Barston.
Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Thanks to our global subscribers – we hope to welcome even more in 2021
This week’s blog entry offers a simple note of thanks to all our subscribers who are a vital part of our ongoing coverage of the confectionery sector and its related markets.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Perfetti Van Melle unveils new UK managing director
Global confectionery group Perfetti Van Melle has confirmed Jonny Briscoe as its new managing director of its UK operations, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Olam-backed Twenty Degrees cacao business to explore sustainable global sources
A core target of sourcing sustainable, high grade cacao is the key goal set for Twenty Degrees, a new international business for the sector backed by Olam Cocoa, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Putting Madagascar on the chocolate making map
Founded on a principle of producing chocolate at source in Madagascar has offered its challenges for Made In Africa (MIA), but as co-founder Brett Beach explains, he feels they’re definitely making a positive impact in improving lives for farming communities. Neill Barston reports
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Bühler’s Arrius integrated milling system designed for key productivity gains
Swiss-based industry equipment and systems business Bühler has unveiled a major development in grinding technology with the release of its Arrius, a fully integrated technology devised for milling a range of ingredients including wheat, barley, corn, and spelt, reports Neill Barston.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Processing, Sustainability
Spotlight: Consumers seeking functional confectionery to boost immune system
The coronavirus pandemic has had a major impact on consumer lives across the globe. It has caused much worry and uncertainty among the public, who are now looking to change their lifestyles for the better. Although many individuals were already looking to adopt a holistic health approach to life, this has now been enhanced due to the pandemic, and a number are looking to boost their immune systems to stay disease free. But what products do consumers want and are they now turning to confectionery with functional benefits? Will Cowling of FMCG Gurus explores how the market is adapting.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Sponsored: How technology can reduce your confectionery production energy costs
Love Energy Savings’ comparison tool offers confectionery businesses more ways of becoming energy efficient.
Chocolate melting system from PTL developed through key industry research
Since the late 1980s, PTL has been creating an extensive range of machinery for a variety of chocolate processing functions including melting, tempering, enrobing, depositing, moulding and cooling. The business speaks to Confectionery Production about the development of its latest system, the PTL Melter V20.
Business news, Cocoa & chocolate, New products, Processing, Regulatory, Sustainability
Confectionery manufacturer depends on the reliable checkweighing and statistical process control software from Minebea Intec
Sulá GmbH uses the checkweigher Synus and process software from Minebea Intec to check the weight of hard and soft sweets in various different packagings.
Sponsored: Confectionery manufacturer depends on the reliable checkweighing and statistical process control software from Minebea Intec
Confectionery manufacturer Sulá GmbH uses the checkweigher Synus and process software from Minebea Intec to check the weight of hard and soft sweets in various different packagings.