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
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.
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.
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
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,
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
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
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
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
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, 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.
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.
Tim Van de gehuchte, International Sales & Marketing Manager at Meurens Natural, speaks with Kiran Grewal about clean label sweetness, replacing refined sugars with more healthy unrefined natural alternatives.
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
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
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
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
Get to know the game-changing production line with versatility from Tanis Confectionery, presenting an ideal solution and multiplying options for manufacturers. One of the most
