Rebecca Morpeth-Spayne, Author at International Confectionery Magazine

Jennifer Moss, Chief R&D Officer at pladis global talks to Editor Caitlin Gittins about addressing

IMA have gathered their major strengths to create a cluster of companies with a view

Corbion will showcase the ability of nature-based preservation solutions to help manufacturers create more sustainable

Break boundaries with Cargill’s irresistible new caramel white chocolate sensorial range which prioritises indulgence creativity

At this year’s edition of Food ingredients Europe (FiE) in Frankfurt, Germany, Roquette is inviting

CHOCOTECH has announced it will be exhibiting at the upcoming ProSweets trade fair in January

What considerations go into picking a wrapping machine, asks Technical Editor Clay Gordon as he

Natural and sustainable sweets and snacks that contain less sugar or carry a clean label

Divi’s Nutraceuticals is presenting beta-carotene to give applications a red colour at Food ingredients Europe,

Ingredients and equipment that serve glazing, polishing and coating aim to increase production capacities and

Author: Rebecca Morpeth-Spayne