The leading independent confectionery title.
International Confectionery magazine is the leading source for all the latest news, trends, manufacturing equipment and technologies from the global sweets, snacks and chocolate industries. The monthly publication is aimed at key decision makers across the international confectionery market and circulated to more than 15,000 individuals. Our readership includes everyone from board level management
executives, to those involved in production, packaging, plant engineering, research and development, quality control and buying/sales. We also reach smaller confectioners, snack buyers/retailers and wholesalers looking to develop and expand, as well as offering their unique and fresh perspective on the long-standing industry. With thoughtful and in-depth features, innovative product spotlights and the latest news, International Confectionery magazine covers all angles of the sweets and machinery sector. Capturing the latest news from all around the world, we bring you the key breaking stories and hard-hitting reports, with up-to-date events and videos. As we further our reach into the digital world, our newsletter distribution, website news and social media helps to keep our readers informed with instant news on appointments, acquisitions, new products, food regulations and event news.
The clock is ticking!โฐSubmit your proposals now for International Confectionery Live 2024 โก๏ธ bit.ly/4e9oX6j ๐
Deadline: 26th June
Theme: ๐๐ก๐ข๐ง๐ค๐ข๐ง๐ ๐๐ซ๐๐๐ง๐ฑ: ๐๐๐ซ๐ข๐ง๐ ๐๐จ๐ซ ๐จ๐ฎ๐ซ ๐๐ฅ๐๐ง๐๐ญ ๐๐ง๐ ๐๐๐๐๐ ๐ฎ๐๐ซ๐๐ข๐ง๐ ๐ญ๐ก๐ ๐
๐ฎ๐ญ๐ฎ๐ซ๐.
For more info, contact our Editor, Hannah [email protected] or visit our website.
Weโre excited to announce submissions for our virtual event in September are now open! Share your ideas on the Theme: ๐๐ก๐ข๐ง๐ค๐ข๐ง๐ ๐๐ซ๐๐๐ง๐ฑ: ๐๐๐ซ๐ข๐ง๐ ๐๐จ๐ซ ๐จ๐ฎ๐ซ ๐๐ฅ๐๐ง๐๐ญ ๐๐ง๐ ๐๐๐๐๐ ๐ฎ๐๐ซ๐๐ข๐ง๐ ๐ญ๐ก๐ ๐
๐ฎ๐ญ๐ฎ๐ซ๐.
๐๏ธ Submission Deadline: Wed, June 26, 2024
Submit your proposal today! โถ๏ธ bit.ly/4e9oX6j
For more info, contact our Editor, Hannah [email protected] or visit our website.
We look forward to your submissions!
NEW EDITION RELEASED - International Confectionery
Get your free digital copy here: https://in-confectionery.com/april-2024-single-issue-form/
This issue of International Confectionery is now available digitally! Inside, you'll find an exclusive Big Interview with Carol Oldbury, Managing Director of Hames Chocolates Ltd, who was the recipient of the Company of the Year at Confectionery Awards for their dedication and commitment to sustainable growth.
Our chosen Innovators, Marc Fuchs, CEO and Bart Klinkenberg, CSO of TRIKNO took some time out at ProSweets 2024 to discuss how they are strengthening their position in the chocolate decorating space through the release of their Tempered Nozzle Technology, keeping an eye on growing markets and having optimism for the future ahead.
In an Ask the Expert, Tom Woods, Confectionery Product Sales Manager at Molded Fiber Glass Tray Company details how material matters and their expertise in offering composite starch trays.
In their Product Spotlight, CHOCOTECH showcases their expertise in guaranteeing success in product quality.
Technical Editor Clay Gordon discusses specialty coffee in relation to specialty chocolate in Inside View, interrogating why the former has flourished as a community while the same cannot be said for the latter.
Within our features, Sugars & Sweeteners explores how sugar reduction and replacement are not so simple as removing sugar altogether; Candy Processing takes stock of flavour trends and how important product finish is; Weighing and Detection covers how integral consistency and accuracy is to weighing equipment; and, finally, Wrapping Technology shows how wrapping tech is becoming sensitive to sustainable materials.
Many thanks to our contributors; Kate Kehoe, Marketing Executive, FMCG Gurus; Anne Hirsch, Head of Sugar Management Hub and Neus Arenas Sinisterra, Customer Market Lead Confectionery and Bakery & Snacks, Europe, Roquette; Bastian Hรถrmann, Global Marketing Director, Sweet Goods, Dairy & Specialized Nutrition, ADM; Klaudia Volmer, Product Manager Functional Fibres, BENEO; Ruby Rafanan, Senior Innovation Manager and Phillip DaSilva, VP of Business Development, Island Abbey Nutritionals; W***y van Arkel- van Arendonk, Senior Manager Business Development & Production Management, Corbion; Janne van Rangelrooij, Food Technologist and Manon Kerremans, Manager Tanis Innovation Center; Dr. Sandra Link, Product Manager, Syntegon; Simon Eggleton, Divisional Sales Manager, tna solutions Pty Ltd.; Torsten Giese, Marketing Manager - PR & Exhibitions, Ishida Europe; W***y-Sebastian Metzger, Director MarCom and Business Development, Minebea Intec; Fabio Tozzi, Sales Director, IMA Group; Chiara Fumagalli, Marketing Communication Specialist and Matteo Boncompagni, Product Manager, ACMA; Ernesto Gabrielli, Director Wrapping Business Unit, SACMI Packaging & Chocolate.
We hope you enjoy reading this issue and look forward to welcoming you back in May!
Latest on International Confectionery: What's old is new again
Technical Editor Clay Gordon tackles the topic of alternative chocolates, looking more specifically at formulating with alternative milks, with insight from Robert Brunt, Co-Founder of Tiger & Bean.
Read more here: https://in-confectionery.com/whats-old-is-new-again/
TheChocolateLife
Technical Editor Clay Gordon tackles the topic of alternative chocolates, looking more specifically at formulating with alternative milks...
Latest on International Confectionery: Big Interview: Blas Maquivar
In a session from Confectionery Live, Blas Maquivar, President GEM at Mars Wrigley shares with Editor Caitlin Gittins how theyโre keeping a trained eye on growing markets.
Read more here: https://in-confectionery.com/big-interview-blas-maquivar/
In a session from Confectionery Live, Blas Maquivar, President GEM at Mars Wrigley shares with Editor Caitlin Gittins how theyโre...
Latest on International Confectionery: Cloetta appoints Katharina Tell as President and CEO
European confectionery company Cloetta has announced the appointment of Katharina Tell as its President and Chief Executive Officer, effective 1 September, 2024.
Read more here: https://in-confectionery.com/cloetta-appoints-katharina-tell-as-president-and-ceo/
European confectionery company Cloetta has announced the appointment of Katharina Tell as its President and Chief Executive Officer...
Latest on International Confectionery: GNT closer to achieving environmental goals, latest report shows
GNT GROUP has achieved a 22% reduction in carbon intensity at its EXBERRY factories since 2020, the company's latest sustainability report shows. The company, which creates EXBERRY colours from non-GMO fruit, vegetables and plants has set out 17 targets to optimise its environmental and social impacts over the course of the current decade
Read more here: https://in-confectionery.com/gnt-closer-to-achieving-environmental-goals-latest-report-shows/
GNT has achieved a 22% reduction in carbon intensity at its EXBERRY factories since 2020, the company's latest sustainability report shows...
Latest on International Confectionery: Cox & Co releases paper flow wrap
In what it says is an industry first, single origin chocolate brand Cox & Co has created the first paper flow wrap chocolate packaging, enabling it to phase out the use of plastics and provide consumers with curbside recyclable wrapping.
Read more here: https://in-confectionery.com/cox-co-releases-paper-flow-wrap/
In what it says is an industry first, single origin chocolate brand Cox & Co has created the first paper flow wrap chocolate packaging...
Latest on International Confectionery: Blommer Chocolate closes Chicago facility
Blommer Chocolate Company has made the decision to close its Chicago manufacturing facility, in a decision that it says is part of its evolving business strategy. The Chicago facility is the original manufacturing plant of the Blommer plant.
Read more here: https://in-confectionery.com/blommer-chocolate-closes-chicago-facility/
Blommer Chocolate Company has made the decision to close its Chicago manufacturing facility, in a decision that it says is part of its...
Latest on International Confectionery: GELITA to showcase solutions at Vitafoods
GELITA is returning to this year's Vitafoods Europe (14-16 May in Geneva) with an ingredient solution in its portfolio of Bioactive Collagen Peptides (BCP). With PeptENDURE, the company will showcase the first collagen protein for enhanced endurance performance.
Read more here: https://in-confectionery.com/gelita-to-showcase-solutions-at-vitafoods/
GELITA is returning to this year's Vitafoods Europe (14-16 May in Geneva) with an ingredient solution in its portfolio of Bioactive...
Latest on International Confectionery: Plamil unveils bar made from coffee beans
UK confectionery company Plamil Foods has unveiled the world's first bar coffee beans was unveiled at the London Coffee Festival, which ran from 11-14 April and at the Food and Drink Expo, which ran from 29 April to 1 May.
Read more here: https://in-confectionery.com/plamil-unveils-bar-made-from-coffee-beans/
UK confectionery company Plamil Foods has unveiled the world's first bar coffee beans was unveiled at the London Coffee Festival, which...
Latest on International Confectionery: Kervan Gida UK celebrates success in market
Bebeto confectionery brand owner Kervan Gida UK's business is celebrating continued success in the UK market, reporting a 50% year-on-year sales growth across all channels.
Read more here: https://in-confectionery.com/kervan-gida-uk-celebrates-success-in-market/
Bebeto confectionery brand owner Kervan Gida Group's UK business is celebrating continued success in the UK market, reporting a 50%...
Latest on International Confectionery: Optimising flexible packaging
To opt for pouch filling machines or fill, form, seal? Regardless of the choice, producers are being treated to increasingly efficient packaging machines and more, argues Managing Editor Rebecca Morpeth Spayne, with insights from Simon Hill, Group Packaging Specialist at tna solutions Pty Ltd. and Danny de Zeeuw, Marketing Manager at Syntegon.
Read more here: https://in-confectionery.com/optimising-flexible-packaging/
To opt for pouch filling machines or fill, form, seal? Regardless of the choice, producers are being treated to increasingly efficient...
Latest on International Confectionery: Handling sensitive gummies
Cooking and depositing equipment today is mindful of heat sensitive ingredients, easy operation and energy savings, writes Assistant Editor Joseph Clarke, with insights from Dr. Sandra Link, Product Manager, Makat Candy Technology a Syntegon company; Volker Guennel, Head of Sales, CHOCOTECH; Klaus-Dietrich Franzmeier, Director of Sales & Marketing, SOLLICH; Martijn Rijnen, Senior Process Engineer, Tanis.
Read more here: https://in-confectionery.com/handling-sensitive-gummies/
Cooking and depositing equipment today is mindful of heat sensitive ingredients, easy operation and energy savings, writes Assistant...
Latest on International Confectionery: DS Smith partners with Filir to redesign packaging
DS Smith, a supplier of sustainable and fibre-based packaging solutions has partnered with Filir d.o.o., a distributor of global confectionery products, to redesign packaging for the company's Easter product portfolio.
Read more here: https://in-confectionery.com/ds-smith-partners-with-filir-to-redesign-packaging/
DS Smith, a supplier of sustainable and fibre-based packaging solutions has partnered with Filir d.o.o., a distributor of global...
Latest on International Confectionery: Inside View: Chocolate at a crossroads
In this first exclusive column for International Confectionery Magazine, Technical Editor Clay Gordon writes about his personal struggle with marrying the universal love of chocolate and the struggles cocoa farmers face.
Read more here: https://in-confectionery.com/inside-view-chocolate-at-a-crossroads/
In this first exclusive column for International Confectionery, Technical Editor Clay Gordon writes about his personal struggle with...
Latest on International Confectionery: Nukoko raises seed funding to scale up
NuKoKo, a bean-to-bar cocoa-free chocolate maker announced that it has successfully raised US$1.5 million in seed funding, led by Oyster Bay Venture Capital with participation from SOSV and The Mills Fabrica and an Innovate UK grant to scale up their technology.
Read more here: https://in-confectionery.com/nukoko-raises-seed-funding-to-scale-up/
Nukoko, a bean-to-bar cocoa-free chocolate maker announced that it has successfully raised US$1.5 million in seed funding, led by...
Latest on International Confectionery: Mondelฤz releases 2023 State of Snacking report
Mondelฤz International has launched its 2023 State of Snacking report, a global survey that examines the role that snacking plays in consumers' daily lives. The survey involved more than 3600 participants across 12 countries including Australia.
Read more here: https://in-confectionery.com/mondelez-releases-2023-state-of-snacking-report/
Mondelฤz International has launched its 2023 State of Snacking report, a global survey that examines the role that snacking plays in...
Latest on International Confectionery: Ishida releases latest inspection system
The challenge of carrying out comprehensive foreign body and quality checks on small lightweight flow wrapped confectionery and bakery packs on high-speed packing lines has been addressed with the introduction of Ishida Europeโs latest X-ray inspection system.
Read more here: https://in-confectionery.com/ishida-releases-latest-inspection-system/
Ishidaโs latest X-ray inspection system has addressed the challenge of carrying out comprehensive foreign body and quality checks on small...
Latest on International Confectionery: NCA releases State of Treating Report 2024
Confectionery sales hit US$48 billion in 2023, a number largely driven by inflation, according to the 2024 State of Treating report published recently by the National Confectioners Association (NCA). The report projects that US confectionery sales will reach $61 billion by 2028.
Read more here: https://in-confectionery.com/nca-releases-state-of-treating-report-2024/
Confectionery sales hit US$48 billion in 2023, a number largely driven by inflation, according to the 2024 State of Treating report...
Thanks for sharing, Candy & Snack TODAY. These insights are very interesting!
Total confectionery sales hit $48 billion in 2023, a number largely driven by inflation, according to the NCAโs 2024 State of Treating report, which also projects that U.S. confectionery sales will reach $61 billion by 2028.
Read more: https://candyusa.com/cst/chocolate-candy-sales-hit-new-high-of-48b-in-2023/
Latest on International Confectionery: Confectionery Live 2024 comes to a close
The global confectionery industry welcomed back the return of Confectionery Live on 21-22 February, as the must-attend virtual event brought the latest trends, innovations and insights to an international audience.
Thanks to our Headline Sponsor Tanis and our international line-up of speakers for taking part; Tom Verburg, Area Sales Manager, Mikal Lefรฉvre, Food Technologist and Manon Kerremans, Manager Innovation Center at Tanis; Thea Parson, Forest & Climate Senior Associate, Mighty Earth; Klaudia Volmer, Product Manager Functional Carbohydrates, BENEO; Piet Tรฆstensen, CEO, Aasted Aps; Dr. Sandra Link, Product Manager at Makat Candy Technology, Syntegon; Blas Maquivar, President, GEM, Mars Wrigley; Yannick Rihs, Plant Manager, PRONATEC AG; Aaron Adu, Managing Director, Global Shea Alliance; Julia Ocampo, Director of Sustainability, Luker Chocolate; Jon Walker, Senior Advisor, Cocoa, Fairtrade International; Sander Reuderink, Founder and CEO of Carble; William Angleys, Sales Director, Cabosse Naturals; Inge Demeyere, Managing Director Bakery, Ice cream and Confectionery at Cargill; Bastian Hรถrmann, Global Marketing Director, Sweet Food, ADM and Caroline Busse, Co-Founder and CEO, nadar.
Read more here: https://in-confectionery.com/confectionery-live-2024-comes-to-a-close/
The global confectionery industry welcomed back the return of Confectionery Live on 21-22 February, as the must-attend virtual event...
Latest on International Confectionery: African Cocoa Marketplace launches
African Cocoa Marketplace (ACM) is a new company offering marketing and qualitative assurance solutions for African cocoa products and services.
Read more here: https://in-confectionery.com/african-cocoa-marketplace-launches/
African Cocoa Marketplace (ACM) is a new company offering marketing and qualitative assurance solutions for African cocoa products...
Latest on International Confectionery: Smart Cube warns of Easter prices
Ahead of Easter this year, The Smart Cube warns, shoppers should prepare themselves for increased chocolate prices due to significant increases in the cost of key ingredients.
Read more here: https://in-confectionery.com/smart-cube-warns-of-easter-prices/
Ahead of Easter this year, The Smart Cube warns, shoppers should prepare themselves for increased chocolate prices due to significant...
Latest on International Confectionery: The Innovator: Inge Demeyere
In an interview shown at Confectionery Live 2024, Inge Demeyere, Managing Director for Cargill Food Solutions EMEA stressed to Editor Caitlin Gittins how in tune they are with trends and co-creation.
Read more here: https://in-confectionery.com/the-innovator-inge-demeyere/
In an interview shown at Confectionery Live 2024, Inge Demeyere, Managing Director for Cargill Food Solutions EMEA stressed to Editor...
Latest on International Confectionery: Savvy Sweets looks towards health category
Confectionery brand Savvy.Sweets are stepping into the foray of guilt-free indulgence as a growing number of voracious snackers and confectionery aficionados are looking for prebiotic-friendly, 100% plant-based sweets with a light calorie footprint.
Read more here: https://in-confectionery.com/savvy-sweets-focuses-on-health-category/
Confectionery brand Savvy Sweets are stepping into the foray of guilt-free indulgence as a growing number of voracious snackers and...
Latest on International Confectionery: Anton Paar and Brabender at Anuga FoodTec
For the first time since the takeover in August 2023, Anton Paar will be presenting the Brabender product portfolio and other measuring and process technology for laboratories and production at Anuga FoodTec 2024.
Read more here: https://in-confectionery.com/anton-paar-and-brabender-at-anuga-foodtec/
For the first time since the takeover in August 2023, Anton Paar will be presenting the Brabender product portfolio and other measuring...
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Check out the new and exclusive interview with Fabio Tozzi, Sales Director at IMA Group live on our YouTube channel Confectionery TV now! At ProSweets Cologne 2024, IMA Group showcased its comprehensive range of solutions for the chocolate, confectionery and snack markets. This included their new IMA Gima DWM600 high-speed wrapping machine which processes stick packs containing gum pellet, mintes and pressed candies. In this exclusive interview with International Confectionery Magazine, Fabio Tozzi discusses their sustained focus on sustainable packaging, which is supported by IMA OpenLab, a network of technological laboratories and testing areas dedicated to the research and development into sustainable materials. He also discusses their close collaboration with customers on packaging samples. Watch this interview below, or on our YouTube channel. #confectionery #packagingsolutions #innovation
Check out the new, exclusive video interview with Markus Rustler, CEO and President of Theegarten Pactec Gmbh & Co KG live on our YouTube channel Confectionery TV now! At ProSweets Cologne 2024, Theegarten-Pactec showcased their expertise in high-speed packaging solutions, with one main exhibit being their FHP5 flow-wrapping machine which demonstrated how sugar-coated chewing gum packs can be packaged at a speed of 4000 products per minute. In this interview, Markus Rustler spoke to International Confectionery Magazine about the unique solutions they showcased at the trade show โ which is backed up and supported by a 90-strong team of engineers โ how sustainability is a core focus for the business, their continued collaboration with Makrev Packaging and ensuring their continued growth by capitalising on growing markets, among other topics. Watch this interview below, or on our YouTube channel. #confectionery #packagingsolutions #innovation
๐ Dive into the future of colour! ๐จ Join us for an eye-opening session on "The Future of Colour: Insights and Trends" by Emma Leys, Marketing and Communications Specialist at GNT Group. ๐ Discover how cutting-edge confectionery brands leverage striking colours in the era of social media impact. ๐ Explore the magic of plant-based EXBERRY colours that align with the demand for natural, sustainable, and healthier products. ๐ฑ Unveil the new colour roadmaps set to shape 2023 and beyond, sparking inspiration for clean-label confectionery that resonates with next-gen consumers. ๐ญ ๐ฅ๐ [https://bit.ly/3KNnOV2] #confectionery #innovation #machinery #food
NEW EDITION RELEASED - International Confectionery Magazine Get your free digital copy here: https://in-confectionery.com/may-2023-single-issue-form/ Welcome back to our bumper interpack - Processing and Packaging special issue! This was a very exciting issue to put together, as it reminds us that one of the biggest shows is just around the corner, and we can't wait to see you there. Among the exhibitors at interpack, our Cover Story Theegarten Pactec Gmbh & Co KG details what attendees to their stand can expect to see, which includes efficiency and flexibility in their range of packaging solutions. Our Big Interview for this issue, Gary Guittard, President of Guittard Chocolate Company, charts a long history with chocolate for us as he reveals decades-long expertise into identifying and valuing the diversity of flavour in chocolate production. Chocolate runs through the theme of our Innovator interview, with Bas Smit, Global Vice President of Marketing at Barry Callebautt Group who heralded a new age of chocolate innovation with the introduction of second generation chocolate last year, and tells us why the product design is fundamentally different from first generation. Kicking off our features, Hรฉlรจne Moeller, Vice President, Global Product Marketing, Flavors and Colors at ADM provides a detailed overview of latest trends and developments in flavours and colours for confectionery, while our feature on candy and lollipop processing investigates the long history of lollipops as a sweet which has experienced more modern twists, with innovations from Chupa Chups and Baker Perkins - Peterborough. Our Ask the Experts in this issue are wide-ranging, representing bulk handling and chocolate processing. Igor Riccardi, Sales Director at Cepi Spa delves into the technical aspects and benefits of a bulk-handling system, while Frank Cone, Sales Manager and Jan Kruiver, Technical Product Manager at Royal Duyvis Wiener spill the beans on their latest innovation, the re
NEW EDITION RELEASED - International Confectionery Get your free digital copy here: https://in-confectionery.com/april-2023-single-issue-form/ Welcome back! Our Cover Story for this issue, led by TasteTech, serves to remind us that no matter how long a business has been running for, or how successful, people will remain at the heart of their operations. Commemorating 30 years of innovation this year, TasteTech tracks its history through the decades, and is not a story to be missed! How to protect people, the planet, and ensure food has a future is the subject of our Big Interview this issue as we speak to Tom Snick, CEO of Guylian, whose appointment two years ago involved updating a brand to the modern needs of customers all while recognising the company's heritage and history. A common thread of protecting the planet and the future of food can be found throughout this issue, and no more prevalent than in our Innovator interview with Frederik Hoeck, Managing Director of GNT GROUP, who tells us about how colour can be used not only to shape meaning, but to drive innovation too. Our product spotlights cover a range of comprehensive solutions to be found at interpack - Processing and Packaging this year, including chocolate and compound processing solutions from Royal Duyvis Wiener; Cepi Spa's Trimix system for storing and dosing micro ingredients and CHOCOTECH's latest innovations. The Almond Board of California tells us how they support the Californian almonds industry. Technical Editor Clay Gordon explores how chocolate makers can ensure the production process is metal-free; while our other features cover the importance of taste and textural sensations in sugars and sweeteners; candy and processing explores how producers can efficiently and effectively upscale production with feature sponsor GELITA; and rounding our features off, wrapping technology discusses smaller chocolate producers. As always, thank you to everybody who provided their support and insight
NEW EDITION RELEASED - International Confectionery Magazine Get your free digital copy here: https://in-confectionery.com/march-2023-single-issue-form/ Welcome back to this issue of International Confectionery! We take a close look at automated production - whether this is for biscuits, chocolates or paper-based flexible packaging. Our Big Interview for this issue, Ubiracy Fonsรชca, President of Abicab whose 30+ year service to the chocolate industry means he is in touch with the needs and demands of the industry and the association's members. Innovator Stuart Grogan, Operations Director at BCH Limited, tells us more about the role the company has to play in modernising production and meeting modern demands including energy efficient systems. Alternative Ingredients are covered with thorough inspection from our Technical Editor Clay Gordon, whose exploration of what alternatives there are on the market brings him into interesting conversations including Johnny Drain, Co-Founder of WNWN Food Labs and Tom Simmons, Founder and CEO of The Supplant Company. We also cover Process Control and Automation in our features which explores the future of chocolate production; Biscuit Production explores the impact of the cost-of-living crisis and increasingly selective consumers; and rounding our features off, Flexible Packaging raises the all-important question: is paper-based flexible packaging feasible? Inside we have valuable insights from Torsten Giese, Marketing Manager at Ishida Europe and their project with Hotel Chocolat; Martin Stahuber, Project Manager at Hans Brunner; Dieter Rothenfusser, Project Manager at KUKA who collaborated with Josef Zotter; Baker & Baker; Ann Wells, Commercial Director at Brook Food & Bakery Equipment; Mike Gee, Director at Premier Forrester; Piotr Nagalski, Sales and Marketing Director at Amcor and last, but certainly not least, Mark Lingard, Marketing Manager at Sirane Ltd. As our Who's Who issue, we provide a look into the confection
NEW EDITION RELEASED - International Confectionery Magazine Get your free digital copy here: https://in-confectionery.com/january-2023-single-issue-form/ The first issue of International Confectionery magazine is out now, which we're very excited to bring to you! The focus of this issue is about all things chocolate - that very special product. Our Big Interview takes place with Kerrina Thorogood, Commercial Partnerships Director at Fairtrade International who tells us all about the partnerships they've made in their efforts to ensure cocoa farmers are paid a fair wage and protected against a growing list of issues. New as of this year, our Innovator interview takes place with industry leaders. This time, it takes place with Francois Adele, General Manager at Dumoulin, who has some great insight into panning, which he compares to cooking, alongside upcoming trends in confectionery including fair trade chocolate and using natural colours and flavours. Our features include a site visit done by Technical Editor Clay Gordon as well as a look into regenerative agriculture and the role it can play in the ethical sourcing of cocoa, and features on chocolate production and coating as it creates chocolate's flavour profile, latest innovations in chocolate production and packaging technology, which charts the rise of robotics and 3D printing. We'd like to thank those who shared their invaluable insights on all of these topics, including Henrik Folmer, Sales Manager at Aasted Aps, Brack Holger, Food Engineer from Winkler und Dรผnnebier Sรผรwarenmaschinen GmbH, Andreas Schildknecht, Product Manager Robotics at Syntegon and Torsten Giese, Marketing Manager at Ishida Europe. Our events section includes a Q&A with Event Director Philippa Christer in anticipation of the countdown to IFE - International Food & Drink Event 2023, which will be taking place 20-22 March at ExCeL London, and an exclusive preview of Confectionery Live, taking place 24-25 January. Don't miss it! G
4 weeks left to submit your content for Confectionery Live! Confectionery Live will have a conference agenda aimed at providing examples of best practice and innovation for the industry. The agenda will cover all aspects of the chocolate supply chain and the making of sugar confectionery. Generate new business opportunities on the 4-5 October 2022. Discover more details about the call for content topics on our website. Submit your content now - https://confectionerylive.com/call-for-content/ #innovation #CONFECTIONERY #bakery #food International Bakery
4 weeks left to submit your content for Confectionery Live! Confectionery Live will have a conference agenda aimed at providing examples of best practice and innovation for the industry. The agenda will cover all aspects of the chocolate supply chain and the making of sugar confectionery. Generate new business opportunities on the 4-5 October 2022. Discover more details about the call for content topics on our website. Submit your content now - https://confectionerylive.com/call-for-content/ #innovation #CONFECTIONERY #bakery #food
๐จ ATTENTION! ๐จ We are now accepting content applications for our confectionery event. We are looking for technological innovations, best practice, case studies and success stories. Within these themes the following sections will be discussed: - Ethical Sourcing in chocolate - Raw Materials & Ingredients - Machinery & Production (the making of) - Packaging & Materials/Technology - Consumer Insight - The Producer - Panel Discussions on Topical Themes It'll be choc-full of fun! Apply here: https://lnkd.in/d2d7CDrd #ConfectioneryLive2022 #confectionery #bakery #event #technology
