What’s old is new again
Technical Editor Clay Gordon tackles the topic of alternative chocolates, looking more specifically at formulating
Tag: Exclusives
Big Interview: Blas Maquivar
In a session from Confectionery Live, Blas Maquivar, President GEM at Mars Wrigley shares with
Feature Sponsor: BCH Ltd
Experts in extrusion technologies for the confectionery industry with a wealth of knowledge to support
Flavour and finish
Gelling agent solutions must tickle different tastes, but ingredients on the market today reflect the
Sink your teeth into extruded snacks
From fruit snacks to multi-coloured liquorice, extruding and forming take centre stage, says Editor Caitlin
Big Interview: Sofie De Lathouwer
Sofie De Lathouwer, CEO of Gudrun Group, talks to Editor Caitlin Gittins about what ‘planet-based’
EUDR compliance: It’s complicated
As the EUDR regulation is set to come into force in 2025, Technical Editor Clay
Sweet Talk: Paul Lacey
Paul Lacey, Owner of Cocoa Luxury talks to International Confectionery about his first job, what
From niche to norm?
Appetites for chocolates in recent years have included plant-based, clean label and higher cocoa content
From the Expert: Cargill
Break boundaries with Cargill’s irresistible new caramel white chocolate sensorial range which prioritises indulgence creativity
