Rebecca Morpeth-Spayne, Author at International Confectionery Magazine

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

The conclusion of Luker Chocolate’s longest running ‘The Chocolate Dream’ project, The Cacao Effect, has

Packaging specialist adapa has the knack when it comes to packing confectionery such as toffees,

Apura Ingredients, which manufactures reduced sugar and no-sugar ingredient solutions, is pleased to announce that

Author: Rebecca Morpeth-Spayne