Exclusives

Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global confectionery industry. At International Confectionery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of chocolate, sweets, ingredients, packaging, and production technology.

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What’s old is new again

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

Big Interview: Blas Maquivar

In a session from Confectionery Live, Blas Maquivar, President GEM at Mars Wrigley shares with Editor Caitlin Gittins how they’re…

Optimising flexible packaging

To opt for pouch filling machines or fill, form, seal? Regardless of the choice, producers are being treated to increasingly efficient…

Handling sensitive gummies

Cooking and depositing equipment today is mindful of heat sensitive ingredients, easy operation and energy savings, writes Assistant…

Inside View: Chocolate at a crossroads

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

The Innovator: Inge Demeyere

In an interview shown at Confectionery Live 2024, Inge Demeyere, Managing Director for Cargill Food Solutions EMEA stressed to Editor…

Feature Sponsor: BCH Ltd

Experts in extrusion technologies for the confectionery industry with a wealth of knowledge to support them, BCH’s showcase at ProSweets…

Flavour and finish

Gelling agent solutions must tickle different tastes, but ingredients on the market today reflect the interest in multi-faceted innovations..
Left-right: Victor Tanis, Martijn Tanis, Wouter Tanis, Leo Tanis

From the Expert: Tanis Confectionery

Richard Blom, Sales Director EMEA at Tanis Confectionery discusses looking back on Prosweets/ISM 2024 and how the business is looking..
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