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.
Check back regularly for the latest updates, and be sure to become an International Confectionery member to get access to our newsletters, videos, and latest issues, giving you direct access to top confectionery stories as they happen.
A sweet deal
confectionery, Modularity, Packaging machines, SACMI Packaging & Chocolate, Theegarten-Pactec, Twist and wrap, Twist and wrap packaging
Twist and wrap packaging machines are becoming more flexible, modular and efficient, offering producers a sweet deal…
Science-based impact
Almond Board of California, Barry Callebaut, Cabosse Naturals, confectionery, FMCG Gurus, functional ingredients, Health conscious consumers, IFF
Functional ingredients released in recent years reflect an overall movement to healthy confectionery best represented by sugar reduction…
The Innovator: Andrea Boggio
Andrea Boggio, confectionery, Digitalisation, Energy efficiency, SACMI Packaging & Chocolate, The Innovator
Andrea Boggio, CEO of SACMI Packaging & Chocolate talks to Editor Caitlin Gittins about what sustainability and digitalisation mean to them..
How technology can provide conclusive and verifiable information
Be Slavery Free, Bluenumber, confectionery, Satellite technology, Source Certain, Sourcing cocoa, Transparency
Charlie Watkinson at Source Certain, Carolyn Kitto, at Be Slavery Free and Puvan Selvanathan at Bluenumber discuss how technology can…
Meeting appetite for sweet baked goods
bakery, Bakery Processing, Premier Forrester, RONDO, Sweet baked goods production, Sweet Bakery, VEMAG
Consumers’ appetite for the sweet bakery market isn’t waning. To assist bakeries with meeting this appetite, machines are becoming…
Big Interview: John Downs
Assembly & Portioning, Big Interview, confectionery, John Downs, National Confectioners Association, NCA
John Downs, President and CEO of National Confectioners Association speaks to Editor Caitlin Gittins about safeguarding the confectionery…
