What the FDA response to Barry Callebaut’s petition says
By Clay Gordon, Technical Editor of International Confectionery Magazine. Back in November 2018, Barry Callebaut
Tag: Clay Gordon
The future of regenerative cocoa farming
Technical Editor Clay Gordon explores the possibility of employing regenerative agriculture practices in the growing
Adding flavour to the mix
Editor Caitlin Gittins explores early process steps as they play an important part in creating
Scaling chocolate production
Technical Editor Clay Gordon recently visited a factory in Ecuador and takes us through scaling
Exclusive review: Second generation chocolate
Confectionery giants Barry Callebaut have brought to the table what they claim is the next
A technical primer on colours
Technical Editor Clay Gordon provides a brief but thorough overview of how the coating of
The Five ‘Ps’
Clay Gordon, Technical Editor of International Confectionery, explores the five ‘ps’: planet, people, prosperity, partners
When chocolate isn’t real anymore
Clay Gordon, Technical Editor for International Confectionery explores CBEs and CBRs, analysing whether this change
Connecting depositing and extruding
International Confectionery’s Technical Editor Clay Gordon draws parallels between depositing chocolate and extruding liquorice, what
