SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Report abuse about a comment

Packaging Consultant

Very good study..

Posted by Burhan Uzun
24 November 2012 | 21h32

Please fill in the box below to tell us why you feel the post breaks our rules. When you are finished, click on "Send" so that it can be reviewed by a moderator.

Your name *
Your email *

We will not publish your email on the site

Reason *

Back to: Cadbury develops temperature tolerant chocolate

Spotlight

 Personality of the Year 2014 ConfectioneryNews
Editor's Blog

Unsung candymen and women: ConfectioneryNews opens entries for Personality of the Year 2014

ConfectioneryNews is launching its inaugural Personality of the Year competition to recognize unhailed innovators and industry stalwarts...

Country of origin labeling for cocoa 'meaningless'

Country of origin labeling for cocoa ‘meaningless’ and would up costs for consumers, says ECA

The European Cocoa Association (ECA) says mandatory origin labeling of cocoa products is pointless and could even...

Cloetta to change wholesale prices after commodity hikes

Cloetta may take ‘bumpy road’ of price changes on select products

Cloetta may alter prices on individual products in response to increasing cocoa, hazelnut and almond costs and...

Cheap chocolate manufacturing
Special Edition: Cost effective confectionery processing

How can smaller chocolate makers develop a unique taste without breaking bank?

Manufacturers can take control of chocolate flavor development by milling cocoa nibs themselves, but without the extra...

Seven tips for processing equipment purchasing for SMEs
Special Edition: Cost effective confectionery processing

Seven tips for processing equipment purchasing for SMEs

Suppliers at Pack Expo 2014 offer tips for confectionery companies taking their first steps into processing.

Confectionery equipment should be scalable: Carle&Montanari-OPM
Special Edition: Cost effective confectionery processing

‘Lego-style’: Room for smaller confectioners, but choose scalable equipment

A gap in the market exists for smaller premium confectioners, but they must buy scalable processing equipment...

Ditch starch molds for functional confectionery, says Baker Perkins

Starch molds for functional confections no longer acceptable, says Baker Perkins

Baker Perkins is urging manufacturers of functional confections to ditch starch-based molding because the method will not...

UK Halloween confectionery sales slump

UK consumers sick-of-treats? Halloween confectionery sales slump 18.4%

Supermarket sales of UK Halloween confectionery in 2014 have taken a big hit as consumers look to...

Key Industry Events

 

Access all events listing

Our events, Events from partners...

On demand Supplier Webinars

Your future starts at Cargill's T for Trends
Cargill Cocoa & Chocolate
All supplier webinars