EXCLUSIVES

syntegon
Exclusives

Ask the Expert: Syntegon

Jeroen Gode, system Engineer and Bakery Expert at Syntegon, talks to International Confectionery about the company’s packaging capabilities and developments in the industry. 1/ How does Syntegon stay ahead of

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Sugars and Sweeteners

Technical Editor, Clay Gordon, discusses new alternatives to sugars and sweeteners, its history, and growing popularity focusing on how the industry desires to replicate flavour. 

berndorf
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Ask the Expert: Berndorf

Johannes Simmel , the Product Management Food & Bakery, Berndorf Band Group,  gives an insight into steel belts for the bakery and confectionery industry and provides commentary on the companies success.  

Tanis
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Ask the Expert: Tanis

Tom Verburg, Director of Business Development at Tanis, talks to International Confectionery about the company’s commitment to help its customers succeed in business. From co-developing

Plamil
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Big Interview: Plamil

International Confectionery Editor, Roshini Bains, converses with Adrian Ling, the ‘Vegan Willy Wonka’ and CEO of Plamil Foods, to discuss the need for alternative chocolates.  1) Can you tell us about the history of Plamil,

Cepi
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Cover Story: Cepi SPA

Riccardo Satta, Research & Development food technologist of CEPI spa, discusses the latest turnkey solutions the company provides to improve data management and produce solutions for their customers. Riccardo Satta

IPS
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Product Spotlight: IPS

Industrial Packaging Solution (IPS) outlines its comprehensive range of aluminium solutions for a wide range of applications in confectionery packaging.  IPS Industrial Packaging Solution is a company specialising in aluminium foil

BCH
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Optimising productivity with turnkey systems

Edward Smagarinsky, Group Product Manager, tna solutions discusses optimising productivity exclusively for International Confectionery  The confectionery market is booming, with the global chocolate, confectionery and

new alternatives
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Flavours and colours: new alternatives

Health-conscious consumers are showing a greater focus on clean-label confectionery and chocolate products which means a rise in natural colour alternatives and authentic, traceable, Fairtrade chocolate. Both flavour and colour are

Product Spotlight
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Product Spotlight: Beneo

Rudy Wouters, Vice-President of the BENEO-Technology Centre features in International Confectionery Product Spotlight feature, about healthy indulgence trends and newly installed equipment for chocolate production.

Lyn Pitt
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Ask the Expert: Lyn Pitt

Lyn Pitt, Director of DT&G speaks with International Confectionery to highlight the hygiene aspect of their machines, easy operation, sustainability practices and customer/machine service and support. 

Marcia Mogelonsky
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Big Interview: Marcia Mogelonsky

International Confectionery speaks to Marcia Mogelonsky, Director of Insight, Food & Drink at Mintel, outlining what she believes to be the latest trends in the confectionery industry. 

Syntegon, when robots lend a helping hand
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Syntegon: When robots lend a helping hand

Andreas Schildknecht, Global Product Manager for Syntegon Packaging Systems speaks to International Confectionery about how Syntegon’s new robotic pick-and-place platform sets new standards for food production. Food manufacturing is

Where flavour meets function
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Where flavour meets function

What new flavour combinations and developments are being made to ensure confectionery manufacturers can offer better-for-you products whilst creating a sensory experience for consumers Use

Automation: Knowledge is power
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Automation: Knowledge is power

Smarter technology for data capture, streamlining operations and automation processes can provide business with a critical competitive advantage. The coronavirus pandemic has had a huge

alt.Chocolate - a cost effective solution?
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alt.Chocolate – a cost effective solution?

International Confectionery’s Technical Editor, Clay Gordon, looks into manufacturing cacao and the different methods of processing them to achieve alt.Chocolate. I would submit, when most