SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Send this page to a colleague

This function allows you to directly send by email a chosen page on ConfectioneryNews.com to one or several work colleagues.

You are sending the page: http://www.confectionerynews.com/feature/news/strap/Comments

*
*

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