Tanis

Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global confectionery industry. At International Confectionery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of chocolate, sweets, ingredients, packaging, and production technology.

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Tanis Aasted

Tanis and Aasted Reaffirm Long-Term Commitment

Tanis and Aasted reaffirm their long-term strategic partnership and continued commitment to delivering innovative candy bar production solutions to the global confectionery industry.
Tanis interpack

Tanis and Aasted Enter Strategic Partnership

Tanis and Aasted announce a new strategic partnership aimed at delivering fully integrated, high-performance candy bar production lines to the global confectionery industry.
Tanis Record

Tanis Builds World’s Largest Gummy Mosaic

Tanis used 81,400 gummies from Albanese Candy and now holds a world record.
Tanis Mosaic

Tanis to Attempt New Guinness World Record

In 2023, Tanis set the world record for “largest gummy bear candy.” On Tuesday, April 14, the family-owned company from Oosterhout will once again aim for a new world record by creating the largest jelly/gummy mosaic (image) in the world.
Congratulations

Tanis Wins International Confectionery Machine of the Year Award

At the 2025 International Confectionery Readers Awards, Tanis’ Candy Conditioning Rooms have been named Machine of the Year, following strong recognition from readers across the global confectionery industry.
Congratulations

Tanis Wins International Confectionery Innovation of the Year Award!

At the 2025 International Confectionery Awards, Tanis’ Integrated Starch Drying has been named…
Wouter Tanis

The Innovator – Wouter Tanis

Tanis CCO Wouter Tanis shares how smarter systems, precision controls and modular equipment…

Crazy about candy production

Manon Kerremans, Tanis Innovation Centre Manager, and Mikal Lefévre, Food Technologist, share…

Ask the Expert: Tanis talks sugar free gummies

During production the amount of water available to hydrate your gelling agents is of importance. If…
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