With the must-attend virtual event Confectionery Live set to return this very week, running 21-22 February, we are delighted to be working again with Tanis as Headline Sponsor of the event.
Tanis specialises in tailor-made solutions in confectionery process design and full project support. By working in close cooperation with the customer, Tanis provides a range of specially developed systems from basic to fully integrated operations. Their customers know their markets and clients. Tanis supports their specific wishes according to production volume, raw materials, flavours, additives and finishings. Together they translate their recipes into a concept and a working plan. Tanis supplies equipment from ingredient till final product to produce sugar confectionery masses such as gums and jellies, chewy products, caramel, nougat, cereal bars, hard candy, praline centres, and fondants.
As a Headline Sponsor once again, Tanis will be delivering three sessions drawing on their particular expertise in manufacturing equipment for gums and jellies.
Over the course of the second day, on 22 February, experts from Tanis will be discussing their achievement last year in producing the world’s largest gummy bear; identifying errors in gummies and resolving them; and knowledge sharing on the topic of fondant.
In the first session, Tom Verburg, Area Sales Manager will be sharing the milestone Tanis achieved last year in producing the world’s largest gummy bear. In acknowledging that this achievement does not happen overnight and there were particular hurdles the team had to overcome, Tom will share with the Confectionery Live audience how they succeeded.
In the second session, Mikal Lafevre, Food Technologist will outline the common mistakes made in producing gummies as well as suggest possible solutions for resolving these problems.
Rounding up the sessions, Manon Kerremans, Manager Innovation Center will share Tanis’ knowledge and know-how in the topic of fondant, as the company’s expertise can be traced back to the kitchen.
Make sure to register to Confectionery Live to watch Tanis’ sessions, and peruse their exhibitor booth where you’ll be able to connect with the team.
Register here.
Stay up-to-date on the latest industry news and exclusives in our magazine.
Never miss a story… Follow us on:
International Confectionery
@InConfectionery
@InConfectionery
Media contact
Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
