Rebecca Morpeth-Spayne, Author at International Confectionery Magazine

Milissa Davis, Director and Artisan Chocolatier of Tutu Chocolates talks to International Confectionery Magazine about

Robots used in the confectionery industry today are being supported by smarter software that can

Technical Editor Clay Gordon explores time and temperature and their influence on cooling down chocolate.

Price, application, product quality and more: producers face a long list of considerations when picking

As we near the highly anticipated launch of the International Confectionery Awards at the must-attend

dsm-firmenich has announced that Peach+ is the 12th annual ‘Flavor of the Year’ for 2024,

Sugar reduction, vegan products or value-added ingredients: the gummy market is growing, and ingredients and

Gudrun recently announced a new concept in the world of chocolate as it launches chocolates

Swiss-Ghanian start-up Koa reported successfully raising US$15 million in equity in a Series B sound

Ahead of this year’s festive season, olam food ingredients (ofi) has identified four upcoming chocolate

Author: Rebecca Morpeth-Spayne