Category: Exclusives

Technical Editor Clay Gordon tackles the topic of alternative chocolates, looking more specifically at formulating

In a session from Confectionery Live, Blas Maquivar, President GEM at Mars Wrigley shares with

To opt for pouch filling machines or fill, form, seal? Regardless of the choice, producers

Cooking and depositing equipment today is mindful of heat sensitive ingredients, easy operation and energy

In this first exclusive column for International Confectionery, Technical Editor Clay Gordon writes about his

In an interview shown at Confectionery Live 2024, Inge Demeyere, Managing Director for Cargill Food

Experts in extrusion technologies for the confectionery industry with a wealth of knowledge to support

Gelling agent solutions must tickle different tastes, but ingredients on the market today reflect the

Richard Blom, Sales Director EMEA at Tanis Confectionery discusses looking back on Prosweets/ISM 2024 and

From fruit snacks to multi-coloured liquorice, extruding and forming take centre stage, says Editor Caitlin