Better-for-you candy, energy-efficient processing and portion-control: ConfectioneryNews unveils 2015 features lineup

Our 2015 special edition lineup features a mix themes spread across the confectionery supply chain from efficient and responsible processing & packaging to healthy ingredient formulation and ethical commodities sourcing. These articles will be sent by email to our subscribers throughout the year. If you feel you have something to bring to the discussion, please contact ConfectioneryNews’ Oliver Nieburg by email oliver.nieburg@wrbm.com We will only consider material of editorial value. For advertising enquires for the special editions, please contact our sales department. Energy efficient confectionery processing Effectively managing energy consumption can help confectioners cut costs and reduce companies’ impact on the environment – crucial if firm’s are to meet corporate social responsibility targets. Which equipment is both eco-friendly and can help companies save money? This special edition will analyze targets set by the world’s largest confectioners to reduce greenhouse gas emissions and find out what they are doing to reduce their environmental impact. [Provisional date: Tuesday 8 December] Beyond 2020: The future of sustainable cocoa Barry Callebaut says the clock won’t stop on cocoa sustainability in 2020. What can be done further safeguard the global cocoa supply, boost quality and improve livelihoods for farmers in developing countries? This special digs deeper than confectioners’ five-year cocoa projects and certification commitments and explores the cocoa industry’s long-term impact on the environment and how science can work to the advantage of chocolatiers and the developing world. Each cocoa origin faces very different social and economic challenges. We find out what needs to be done in the key growing regions: Asia, West Africa and Latin America. [Provisional date: Tuesday 28 April] Portion controlled confectionery packaging Manufacturers are changing pack styles to encourage consumers to control their intake amid growing pressure from regulators and health lobbyists. What packaging options are out there, are they cost effective and how can they be added to existing lines? Consumers may be able to better regulate their intake, but might they feel cheated if new packaging ups the price or results in product downsizing? [Provisional date: Tuesday 13 October] Innovations in better-for-you confectionery Functional confectionery is a small but growing niche. The sector is gaining impetus from increasingly health-conscious consumers, but even the fit bunnies are not prepared to sacrifice on taste. This special explores the latest innovations in fortified confectionery and also asks how manufacturers can improve the nutritional profile of confections by reducing sugar, saturated fat and calories. [Provisional date: Tuesday 2 June]

Better-for-you candy, energy-efficient processing and portion-control: ConfectioneryNews unveils 2015 features lineup

We’ve chosen four topics for our 2015 special editions and are inviting expert comment.

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