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Top Headlines

'The best kind of bad': Chocolate makers need premium ingredients not sugar reduction

Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst. 

Sugar reduction is damaging the chocolate category, says Euromonitor. Photo: ©iStock/puhhha

Fudge Kitchen taps Zùsto sweetener for sugar-free brittle

UK firm Fudge Kitchen is using a sweetener created recently in Belgium for a sugar-free peanut brittle launching this week.

Lareka redesigns 3D printed sealer arm to increase the quality of chocolate packaging

Lareka has won recognition for its redesigned 3D printed sealer arm for chocolate tablet packaging.

One in five shoppers want more apps to help them reduce food waste: Survey

Over 20% of consumers would like technology to help them tackle food waste, a new survey has found.

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