Rebecca Morpeth-Spayne, Author at International Confectionery Magazine

By Clay Gordon, Technical Editor of International Confectionery Magazine. Back in November 2018, Barry Callebaut

GNT will demonstrate how food and beverage brands can use its range of plant-based EXBERRY

The National Confectioners Association (NCA) has announced that Kevin Jenkins and Sharon Montgomery are the

Justice Mensah Bonsu, Processing Manager at Koa Switzerland, was the company’s first employee. Editor Caitlin

Confectionery producer Fudge Kitchen have launched two new limited edition liquid fudge sauces in Sherbet

Puratos brand Belcolade have revealed the launch of its Plant-Based White Couverture. Belcolade’s selection white

Winkler und Dünnebier Süßwarenmaschinen (WDS) has said they are looking forward to returning to interpack,

Mars Chocolate Drinks and Treats has announced the release of Mars and Twix Ice Cream

The US Food and Drug Administration (FDA) announced recently in a letter of enforcement that

Editor Caitlin Gittins explores the rise of vegan confectionery and how, precisely, this impacts on

Author: Rebecca Morpeth-Spayne