Rebecca Morpeth-Spayne, Author at International Confectionery Magazine

What attracted you to this industry? Regarding the confectionery space, that began with my brother-in-law,

Cleanliness remains key for conveying solutions for confectionery, although other factors are highly influential, explains

Automating the cooking process for soft and hard candies can help confection crafters to standardise

The versatility of almonds means the opportunities to use them are endless, Clarice Turner, newly-appointed

In a move to broaden its confectionery offerings, Mallow & Marsh, the premium mallow confectioner,

Bühler is moving its Biscuit Business Unit and Nordics Services & Sales (SAS) organisation to

NOMO is celebrating its fifth year and continued growth with a launch of new products.

Ferrero North America has opened its first chocolate processing facility in Bloomington, Illinois, marking a

GELITA, a prominent provider of collagen peptide solutions for the food and nutrition industry, unveils

Bitzel’s Chocolate, a prominent 7,000-square-foot chocolate factory and attraction located in Suwanee, proudly announces the

Author: Rebecca Morpeth-Spayne