Fudge Kitchen has seven outlets in major UK cities and employs more than 80 staff. MD Sian Holt explains the rich heritage behind the premium, indulgent brand and how she got into the business of making fudge.
Peppersmith, don’t ask where the name came from, make sugar free mints and gum using a ‘clever little plant based ingredient called xylito’. Mike Stevens is co-founder and ‘Master of Mints’ and he tells why his company is blowing fresh air into the gum...
Smith & Sinclair is a London-based start-up specializing in punchy alcoholic cocktail gummies and other boozy confections. Co-founder and MD Melanie Goldsmith talks food, drink, sex and beauty with CN.
Helen Pattinson founded Montezuma’s Chocolates with her husband Simon in 2000 with only a 'kitchen sink sized machine' and a 'broad ideal to bring chocolate innovation to a boring and staid British chocolate market.' So far it's...
Sam Part, the 26-year-old designer, entrepreneur and CEO of Candy Mechanics, is our guest today. Sam has successfully raised £400,000 ($520,000) to extend partnerships within the confectionery industry.
Creative Conversations is ConfectioneryNews’s new online series profiling influential people working in the confectionery industry. Brett Beach, director, MIA, an ethical bean-to-bar chocolate producer, is our guest today.
CAOBISCO – which represents the Chocolate, Biscuits and Confectionery Industries in Europe – has rebuffed a study’s suggestion that placing a tax on sweets snacks could be an effective tool in fighting obesity.
BakeryandSnacks and ConfectioneryNews will be hosting a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend; discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.