Category: Exclusives

Milissa Davis, Director and Artisan Chocolatier of Tutu Chocolates talks to International Confectionery Magazine about

Robots used in the confectionery industry today are being supported by smarter software that can

Technical Editor Clay Gordon explores time and temperature and their influence on cooling down chocolate.

Price, application, product quality and more: producers face a long list of considerations when picking

Sugar reduction, vegan products or value-added ingredients: the gummy market is growing, and ingredients and

Theobald Huch, Managing Director at CHOCOTECH stresses to Editor Caitlin Gittins the importance of having

For almost 40 years Extrufood has supplied their customers with innovative technology as it builds

Jennifer Moss, Chief R&D Officer at pladis global talks to Editor Caitlin Gittins about addressing

IMA have gathered their major strengths to create a cluster of companies with a view

Break boundaries with Cargill’s irresistible new caramel white chocolate sensorial range which prioritises indulgence creativity