Exclusives

alt.Chocolate - a cost effective solution?

alt.Chocolate – a cost effective solution?

International Confectionery’s Technical Editor, Clay Gordon, looks into manufacturing cacao and the different methods of processing them to achieve alt.Chocolate. I would submit, when most people think about challenges the cacao to chocolate supply web is facing these days, that issues including illegal child labour and trafficking, farmer livelihoods, de/reforestation, and mitigating the effects of …

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Higher efficiency with the Tanis 800 Compact

Higher efficiency with the Tanis 800 Compact

Get to know the game-changing production line with versatility from Tanis Confectionery, presenting an ideal solution and multiplying options for manufacturers. One of the most exciting things about gums and jellies is the huge diversity of products that can be created. Possibilities are increasing all the time. But taking advantage of this presents manufacturers using …

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Industrial Physics offer image comparison and automatic solutions

Andre Jansen, Global Sales Manager DTV, of Eagle Vision (a member of the Industrial Physics family) discusses the pioneering Dirty Tray Vision System and how it is transforming starch moulding lines. Industrial Physics is a global test and inspection partner which provides packaging, product, and material integrity testing solutions to manufacturers, production lines, and laboratories across …

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Luker Chocolate: Premium cocoa, full traceability and sustainable projects

Luker Chocolate: Premium cocoa, full traceability and sustainable projects

International Confectionery’s Editor, Kiran Grewal, sits down with Camilo Romero – CEO Luker Chocolate for this month’s big interview, looking at the importance and history of Colombian cocoa. Why is it important to uphold Colombian cocoa and chocolate?  The importance of Colombian cocoa lies in our history and culture. Farms across the country have cultivated …

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Boost bakery business through technology

Boost bakery business through technology

Understanding the dynamic nature of the global bakery and snack food industry and how software technology can help deal with many challenges, even as more normal times return. Technology in bakery systems has worked to improve the efficiency and production of baked goods, whilst aiding communication methods between customers and offer remote services during the pandemic. …

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Sweet Talk: Hortense Julienne, Founder & CEO of Miss Nang Treats

Sweet Talk: Hortense Julienne, Founder & CEO of Miss Nang Treats

Hortense Julienne, Founder & CEO of Miss Nang Treats, award winning artisan gourmet nuts & seeds snacks is our Sweet Talk for International Confectionery’s August issue. If you could change anything in the industry what would it be? I would allow the rich diversity of cultures of the UK to be more visible in industry publication; mixed …

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Clean label fats to create premium confectionery

Clean label fats to create premium confectionery

Research shows that consumers are looking for quality over quantity, and the addition of dairy fats in confectionery allows for indulgent mouthfeel experiences compared to cheaper vegetable fats. Today, consumers are becoming increasingly mindful of the food they eat and where the ingredients come from. They seek innovative, sensory experiences while clean label, plant-based, nutritional …

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PMCA

PMCA: Adapting to meet the needs of its members

International Confectionery speaks to Rose Potts, The Blommer Chocolate Company and Chair of the Board at the Professional Manufacturing Confectioners Association (PMCA) In 1907 a group of confectioners came together to improve and preserve the integrity of the confectionery industry. They believed that even though they were business rivals they could collaborate and share information …

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