International Confectionery’s Editor, Kiran Grewal, speaks with Plamen Nikolov, Director of Research & Innovation and Alberto Sarti, Sales Manager for VIVAPIGMENTS at Capol who give insight to natural colour solutions Can you start by giving us a brief insight into your job and what your day-to-day activities include? I have the pleasure of leading a …
Michael Haas, Global Product Manager for secondary packaging at Syntegon outlines the benefits to automation in packaging and advancements in using robotics Automation in packaging has been a big trend for some time. This has only been accelerated due to the global pandemic, which put heightened focus on hygiene, staffing production and the food packaging …
Ask the expert: Syntegon talks automation in packaging Read More »
International Confectionery speaks with husband and wife duo Michaela & Ron Bland, owners of B-U-Neek Handmade Chocolates If you could change anything in the industry what would it be? For established businesses to accept smaller quantity deliveries, enabling small businesses to gain wider exposure. What three traits define you? Highly imaginative Extremely creative Positive Communicator …
Sweet Talk: owners of B-U-Neek Handmade Chocolates Read More »
International Confectionery’s Editor, Kiran Grewal, sits down with Ignor Riccardi, Sales Director at CEPI spa, to discuss the company’s development and exciting new sustainable expansion Could you tell us more about CEPI’s history, its mission statement and the heritage of the business that inevitably shapes the company today? CEPI was born in 1985 from the …
Championing chocolatiers’ passion and love for creation, DTG Finn unveils its solution for timesaving, waste reduction and development of new flavours and tastes with the Finn MicroCoater. The challenge was to produce a solution for tabletop producers and make Research and Development projects easier for confectionery teams. Working off single phase electricity The Finn MicroCoater can …
Product Spotlight: the Finn Microcoater from DTG Finn Read More »
Customers are demanding quality over quantity and for more experiences through chocolate, whether it be flavour profiles from different countries, sustainable options or more functional ingredients. With the last year restricting the way we socialise, work and even travel, there has been huge shifts in what we expect from our food – particularly when …
Creating memorable experiences through chocolate Read More »
International Confectionery’s Technical Editor, Clay Gordon, compares the varying definitions of what it means to be ‘sustainable’ and what this means for confectionery manufacturers today. In late January 2018 I travelled from New York to Köln, Germany, to attend ISM as an invited member of the press to cover the launch of Barry Callebaut’s Hidden …
International Confectionery’s Editor, Kiran Grewal, sits down with Alvin Lee, who was recently made Chairman of the Cocoa Association of Asia (CAA) and who has big plans for the association’s future. What does it mean to you to be elected chairman of the Cocoa Association of Asia? It’s humbling and a true personal honour …
Creating a path toward inclusivity in the Asia-Pacific region Read More »
International Confectionery speaks with Ant Wilson, Founder of Push Chocolate for its Sweet Talk in the May issue. If you could change anything in the industry what would it be? Getting rid of single use packaging which either cannot be recycled or cannot decompose quickly. What three traits define you? Desire to grow …
Sweet Talk: Ant Wilson, founder of Push Chocolate Read More »
Wymbs Engineering Ltd brings to life new concepts for its customers with its in-house digital product concepts and bespoke depositing and extrusion lines. Wymbs Engineering Limited based in Stockport in the North West of England, 30 minutes from Manchester airport, is a family business founded in the early 1980s by Brendan Wymbs for the purpose …
Wymbs is tailoring solutions for extraordinary requests Read More »
