Rebecca Morpeth-Spayne, Author at International Confectionery Magazine

Food tech company Incredo recently announced the launch of of Incredo® Sugar G2, a concentrated

PROBAT recently announced that it has acquired Dutch-based manufacturer Royal Duyvis Wiener, strengthening its position

Experts in extrusion technologies for the confectionery industry with a wealth of knowledge to support

Alvinesa Natural Ingredients recently announced it is now a B Corporation (‘B Corp’), joining a

Divine Chocolate has launched a new range for Easter, which is available through selected retailers

Gelling agent solutions must tickle different tastes, but ingredients on the market today reflect the

Richard Blom, Sales Director EMEA at Tanis Confectionery discusses looking back on Prosweets/ISM 2024 and

From fruit snacks to multi-coloured liquorice, extruding and forming take centre stage, says Editor Caitlin

LAKRIDS BY BÜLOW has recently achieved B Corp status, reportedly making it the first premium

Sofie De Lathouwer, CEO of Gudrun Group, talks to Editor Caitlin Gittins about what ‘planet-based’

Author: Rebecca Morpeth-Spayne