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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.

Klaudia Volmer

BENEO Talks Functional Confectionery

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Klaudia Volmer, Global Product Manager at BENEO, explores how sugar reduction, functionality and adventurous flavours are reshaping confectionery innovation…
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Who's who - Cepi Spa. in-confectionary.com

Who’s Who – CEPI SpA

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CEPI SpA takes its Italian engineering expertise worldwide, combining customised systems, turnkey support and export-led growt
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Who's Who - BCH Ltd. in-confectionary.com

Who’s Who – BCH Ltd

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BCH combines nearly two centuries of engineering expertise with advanced processing technology for food and confectionery manufacturers worldwide. 
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Inspection

Smart Inspection is Driving Confectionery Manufacturing

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Artificial intelligence (AI) and smart inspection technologies are becoming increasingly important across the confectionery and chocolate manufacturing sector, with producers adopting advanced digital tools to improve product quality, reduce waste and optimise production efficiency
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Pectin

Baker Perkins Discusses Pectin Scaling

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Baker Perkins recently shared insights around the scaling of pectin and gelatin in industrial production…
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Cocoa Tool

WCF Launches Cocoa Deforestation Risk Tool

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The World Cocoa Foundation (WCF), together with the Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) (the Alliance), today announced the publication of a new Active Deforestation Risk Assessment (DRA) Methodology for cocoa supply chains.
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Buhler Lucent

Bühler’s Lucent Boosts Efficiency in Cocoa Roasting 

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Swiss technology group Bühler has developed Lucent, a new industrial cocoa nib roaster that uses at least 20% less energy per tonne of cocoa than its predecessor, the Tornado, and delivers up to 20% higher throughput in the same footprint.
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Bars

Building Better Bars

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Cocoa Tree

WCF Explains Cost of Protecting Forests

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In a recent publication from the World Cocoa Foundation, Youssouf N’djoré, WCF Country Director, Côte d’Ivoire, discusses standards, data and the cost of protecting forests…
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Cabrellon

Cabrellon Adopts Tritan Renew Chocolate Moulds

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Cabrellon Srl is Eastman’s longest-standing customer using Eastman Tritan™ copolyester in industrial chocolate mould applications…
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