Clay Gordon

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What’s old is new again

Technical Editor Clay Gordon tackles the topic of alternative chocolates, looking more specifically at formulating with alternative milks…

Inside View: Chocolate at a crossroads

In this first exclusive column for International Confectionery, Technical Editor Clay Gordon writes about his personal struggle with…

EUDR compliance: It’s complicated

As the EUDR regulation is set to come into force in 2025, Technical Editor Clay Gordon investigates what this means for the cocoa…

How cool it is!

Technical Editor Clay Gordon explores time and temperature and their influence on cooling down chocolate. As he highlights in this…

Wrap, pick and place

What considerations go into picking a wrapping machine, asks Technical Editor Clay Gordon as he analyses labour costs, price and ROI…

Automated materials handling

Technical Editor Clay Gordon investigates the meaning of ‘craft’ and ‘industrial’ chocolate, as he seeks to understand these processes…

Not all fats are created equal

Technical Editor Clay Gordon dives into the history of formulating with oils and fats, and showcases one example on the market now: EPG…

Meaningful innovation for cocoa

Technical Editor Clay Gordon challenges what innovation means for cocoa, chocolate and confectionery as he shares innovations he thinks…

How sweet, milky, and chocolatey it is!

Players in the global confectionery industry are pursuing a wide range of strategies to deliver “better-for-you” and more “sustainable”…

Connecting depositing and extruding

International Confectionery’s Technical Editor Clay Gordon draws parallels between depositing chocolate and extruding liquorice.
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