development
Glanbia Nutritionals makes €1.4 million investment into Irish research and development site
Global ingredients and solutions group Glanbia Nutritionals has placed a €1.4 million investment into enhancing its Research and Development facility in Kilkenny, Ireland, reports Neill Barston.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Processing, Sustainability
Spotlight: Behind the scenes at Nestlé’s York KitKat production
While the pandemic may have posed operating and logistics challenges, York’s treasured connection with the confectionery sector continues apace in the hands of Nestlé, as editor Neill Barston discovers
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Cargill: Behind the scenes at the House of Chocolate
Neill Barston, editor of Confectionery Production speaks to Anne-Cecile Duhem, project manager for Cargill’s House of Chocolate at its Mouscron facilities in Belgium, on its prospects for confectionery R&D and pilot plant
Focus: Raising the bar for chocolate production
The global chocolate market is continuing to be driven by processing and product development innovations despite pandemic challenges, as Neill Barston finds speaking to major corporations and smaller businesses influencing the sector, including Cargill.
Business news, Cocoa & chocolate, New products, Packaging, Processing
British confectionery equipment firm DT&G joins Made Smarter digital leadership programme
UK confectionery equipment business DT&G has been named among 60 digital leaders who have completed a key advanced manufacturing skills course through Made Smarter’s innovative Leadership Programme, reports Neill Barston.
Business news, Cocoa & chocolate, Processing, Sustainability
Symrise opens key Dubai innovation facilities, including development focus on confectionery
Global flavours and fragrances group Symrise has officially opened its advanced development, application, and sensory laboratories in Dubai, including facilities for high-growth markets including confectionery, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Spotlight: Revealing the health-conscious confectionery revolution
Creating confectionery with a healthier edge, as well as catering for fast-rising vegan and dairy-free markets, poses many challenges, as Neill Barston examines
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Palsgaard’s breakthrough chocolate emulsifier set for World Confectionery Conference showcase
A key confectionery breakthrough is being claimed by Danish emulsifier specialist Palsgaard with its latest polyglycerol polyricinoleate (PGPR) product designed to enhance the functionality and efficiency of chocolate manufacturers’ ranges, reports Neill Barston.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Processing, Regulatory, Sustainability
Mondelēz names nine US start-ups for its SnackFutures innovation venture
Nine ambitious US start-up businesses have been selected by Mondelēz International for its debut SnackFutures innovation and venture hub initiative, writes Neill Barston.
Cama joins key Italian businesses for Smart Packaging hub venture
The Cama group has joined six other Italian industrial businesses for a new Smart Packaging Hub, designed as a virtual meeting place forging technology-based innovations, reports Neill Barston.
Business news, Cocoa & chocolate, Food safety, Ingredients, Packaging, Processing, Regulatory, Sustainability
Puratos unveils Sparkalis venture championing SME ingredients innovations
Puratos global confectionery and bakery ingredients group has unveiled its latest venture, Sparkalis, support innovation in the food tech sector, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Ferrero unveils debut for Rocher and Raffaello ice cream ranges
The Ferrero confectionery group has unveiled its first-ever Ferrero Rocher, Ferrero Rocher Dark and Raffaello ice cream sticks, as it builds its presence in the segment, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing
Mondelez International invest £4.7 million into Reading Science Centre
Mondelez International is investing £4.7 million into its UK food research and development programme at the Reading Science Centre.
Givaudan opens new flavours technical and commercial centre in Morocco
Flavours and fragrance specialist Givaudan has opened a new flavours technical and commercial centre in Casablanca, Morocco.