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News > January 2013

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ISM 2013

Ricola will boost know-how and quality of herb processing with new green facility

Herbal candy specialist Ricola is building a new processing facility that will boost know-how, ensure quality, promote a greener image and cut costs, it says.

Hershey: ‘With Air Delight we’re building a new concept, but we’d like the brand to succeed’

Hershey gained market share in every category in the fourth quarter but admits it is still struggling to excite US consumers with Air Delight - the aerated chocolate range it...

News in brief

Probiotech and Microbiota 2013 is next week

The latest from the microbiome project, the regulatory world and the cutting edge of business define Probiotech and Microbiota 2013 , which is only days away.

Premium, value or bust, says Rabobank

Confectioners must position themselves in the premium or value segment or face sales meltdown as consumers alter spending habits, according to Rabobank.

ProSweets and ISM in pictures presents a picture roundup of the International Sweets and Biscuits Fair (ISM) and ProSweets 2013.

New home in Ho Chi Minh

Dunkin’ to enter Vietnam as part of massive Asia expansion

Dunkin' Donuts has announced that it has signed a franchise agreement to develop the brand in Vietnam. The move comes only shortly after coffee-and-baked-goods rival Starbucks revealed details of its...

Energy use halved with grassroots tempering, says Aasted

Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.

GEA launches speedy freezer concept

GEA Refrigeration Technology is offering manufacturers better quality food quality, longer shelf life and improved capacity with the launch of a High Velocity Freezer (HVF) unit.

Fairtrade demand spurs rapid increase in supply

Fairtrade International has said the number of farmers and workers benefitting from the system increased by 13% in 2011 as the food and drink industry continues to pledge its support,...

Barry Callebaut targets authenticity with single origin cocoa and chocolate

Barry Callebaut has unveiled new cocoa and chocolate products at ISM in Cologne, including Cameroon origin cocoa for baked goods, and single origin chocolate from Cameroon and Java.

ProSweets 2013 Cologne

Ecological aspects and special effects to drive the cardboard packaging market, says CEO of PAWI Packaging

The cardboard packaging market will continue to be driven by ecological aspects for 2013 but also increased interest in special effects, the CEO of PAWI Packaging says.

Award Winners

ISM innovations: tangy tastes, stevia almonds and yodelling wafers

The International Sweets and Biscuits Fair (ISM) has chosen the most innovative new products at this year show.

Catering to the Middle East: Halal certification and alcohol-free labeling with Mondelez

Mondelez is expanding in the Middle East having recently signed a joint venture in Saudi Arabia last week. asks the industry giant if halal certification and alcohol-free labeling have...

Temporary EU sugar measures won’t stop high prices: Nestlé

Should the EU extend sugar quotas until 2020 any temporary measures to improve supply for food manufacturers will have little impact on prices and availability, according to Nestlé.

Large scale solar food processing under investigation

Large scale solar food processing remains under-exploited, especially in hot countries, according to a study that is due to be published in the Journal of Food Science and Technology.

Patent Watch

Mondelez flexible gum packaging allows consumer tailoring

Kraft snacks spin-off Mondelez has filed a patent for a flexible gum package that allows consumers to buy and carry the amount of gum they require.

Extended EU sugar quotas bad news for confectioners, says CIUS

The European Parliament Agriculture Committee's vote to extend EU sugar quotas until 2020 will have a negative impact on the confectionery industry and puts small and medium sized manufacturers at risk, according...

News in brief

Arcor develops $6m gel-release sugar-free gum

Argentinean confectioner Arcor has introduced a new sugar free gum that includes  a gel-release in a development costing $6m.

German confectionery exports sink to seven year low

Germany confectionery exports were at the lowest level since 2005 last year as the market was hit hard by EU sugar shortages, according to the German confectionery Association (BDSI).

Scaling up cocoa origins closer to China easier said than done, says Mars

Sourcing cocoa closer to the booming Chinese chocolate market is more challenging than it seems, according to Mars.

News in brief

Callebaut to use RSPO-certified palm oil for compounds and fillings

Barry Callebaut has announced that it is switching to Roundtable on Sustainable Palm Oil (RSPO) certified palm oil for compounds and filling at most plants.

Cargill and Arasco agree Middle East joint venture

Cargill has said it intends to create a new sweeteners and starches joint venture in Saudi Arabia with agri-business firm Arasco, saying it will give the company a foothold in...

Heat resistant chocolate possible with hardfats, say researchers

Adding hardfats to cocoa butter boosts heat resistance in chocolate that can melt in hot climates, according to new research.

Asian chocolate market still promising despite lower than expected grinds

Asian chocolate demand is weaker than hoped but the market still represents significant potential, according to an analyst.

Conveyor systems offer increased efficiency, claims FleetwoodGoldcoWyard

FleetwoodGoldcoWyard has updated its mini-buffer and multi-lane conveyor systems, claiming they offer improved production line efficiency.

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