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Experts in extrusion technologies for the confectionery industry with a wealth of knowledge to support
Experts in extrusion technologies for the confectionery industry with a wealth of knowledge to support
Gelling agent solutions must tickle different tastes, but ingredients on the market today reflect the
From fruit snacks to multi-coloured liquorice, extruding and forming take centre stage, says Editor Caitlin
Sofie De Lathouwer, CEO of Gudrun Group, talks to Editor Caitlin Gittins about what ‘planet-based’
As the EUDR regulation is set to come into force in 2025, Technical Editor Clay
Paul Lacey, Owner of Cocoa Luxury talks to International Confectionery about his first job, what
Appetites for chocolates in recent years have included plant-based, clean label and higher cocoa content
Break boundaries with Cargill’s irresistible new caramel white chocolate sensorial range which prioritises indulgence creativity
What considerations go into picking a wrapping machine, asks Technical Editor Clay Gordon as he
Supporters of turnkey solutions argue in favour of their efficiency, flexibility and scalability as it