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Breaking News on Confectionery & Biscuit Processing

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Breaking News on Confectionery & Biscuit Processing

Spotlight

3D chocolate printing has bright future, says Hershey
What does the future hold for 3-D chocolate printing?

Every home to have a 3-D printer sooner than you think, says Hershey

Hershey tips 3-D printing to take off like the microwave oven in the Eighties - with ultra-customized...

Confectionery packaging styles too similar: Smithers Pira

Candy dynamism not matched by packaging, says Smithers Pira

Confectionery brands must ensure the packaging for new products is as innovative as the flavors, particularly to...

Accidental inventions: The barf flavored jelly bean inventor
Personality of the Year spills the jelly beans

‘There’s no typical day in R&D’: How the barf flavored jelly bean was created by accident

ConfectioneryNews Personality of the Year, Jelly Belly's R&D manager Ambrose Lee, talks flavor development.

Confectionery Personality of the Year 2014: Jelly Belly's Ambrose Lee

Who won? ConfectioneryNews announces Personality of the Year 2014

Votes have been cast and counted for ConfectioneryNews’ Inaugural Personality of the Year competition and we can...

Perfetti Van Melle claims filled toffee lollipop first

Perfetti Van Melle claims filled toffee lollipop first

Perfetti Van Melle has filed a patent for what it claims are the first filled toffee lollipops...

Chewing gum daily reduces the mouth’s bacterial load, says Wrigley-backed study

Chewing gum daily reduces the mouth’s bacterial load, says Wrigley-backed study

Researchers from the University of Groningen and Wrigley say that sugar-free chewing gum can trap and remove...

Asia cocoa grind sees 'dramatic decline' in Q4 2014

‘Dramatic decline’ in Asia cocoa grind as emerging markets slow

Asia’s cocoa grind dropped 17.2% in the fourth quarter after an economic slowdown in China, adding another cocoa...

Barry Callebaut develops heat tolerant chocolate

The fourth degree: Our heat tolerant chocolate doesn’t skimp on taste, says Barry Callebaut

Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than...

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