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Confectionery In-Depth Focus 2018
In this In-Depth Focus: how certification and the supply chain can help to make palm oil both viable and sustainable, and predictions for the future of the global confectionery market.
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Confectionery & Chocolate
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The flavour journey to sustainable chocolate
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
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From barks to bonbons
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
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Huge public support for reductions in sugar and calories
A recent report has shown how the vast majority of the public support the government in tackling the high content of sugar and calories in foods...
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Innovative approaches to old favourites
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
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Sensient Flavors: Inspirational and sophisticated concepts for the Middle East market
At Gulfood Manufacturing 2018, Sensient Flavors will present a new range of vibrant sauces, inclusions and seasonings, as well as innovative beverage creations.
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Chocolate found to be much older than previously thought
A study conducted found chocolate to be 1,500 years older than previously thought, with the origin being close to Ecuador in South America.
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Mondelez International commits to making all packaging recyclable
Mondelēz International has announced a new commitment to make all packaging recyclable and provide recycling information by 2025.
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From bean to bar:
From bean to bar:
chocolate production the Lindt way
Lindt & Sprüngli reveals to New Food the approach, detailed methods and considerations that go into producing its chocolate, while always keeping sustainability at its core.
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Confectionery production insights from Maestrani
Carsten Engelhardt, Head of Engineering at Maestrani, offers his insight into the confectionery production process and the complexities of ever moving forward in technology while keeping your product consistent.
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Stabilising ingredients for vegan foods
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
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Mondelēz stockpiling ingredients in case of a no-deal Brexit
Says president, "We have a contingency plan in place."
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Global sales of UK food and drink reach record high
With businesses selling their products to over 200 global markets, UK food and drink has shown a clear global desire for British taste, along with the high quality and standards met in the UK.
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UK ASA uphold HFSS ad ruling against Kellogg’s and KFC
ASA rules advertisements from Kentucky Fried Chicken and Kellogg's Cocoa Pops were wrongly directed at children under 16.
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New slippery packaging for condiments could cut food waste
Along with minimising food waste, with a better design the new packaging will have improved consumer satisfaction and comfort.
