Rebecca Morpeth-Spayne, Author at International Confectionery Magazine

The International Chocolate and Cocoa Festival has been running for more than 30 years. Taking

World Cocoa Foundation (WCF) is happy to announce it has further strengthened its senior leadership

Ishida has announced receiving award recognition for its recently introduced QX-500 tray sealer, as it

Bartek Ingredients recently provided an update on its progress on what the company is calling

C+F Confectionery and Foods and Perfetti Van Melle have announced that Perfetti has closed the

Latest research from the National Confectioners Association (NCA) says 93% of Americans plan to share

Family-owned Swiss company PRONATEC has been processing cocoa beans into cocoa mass, butter and powder

Sealing its fate as a popular wrapping method, twist and wrap packaging machines are becoming

A recently published study conducted by researchers from The Department of Food and Nutritional Sciences

Functional ingredients released in recent years reflect an overall movement to healthy confectionery best represented

Author: Rebecca Morpeth-Spayne