R&D

Barry Callebaut opened its doors to its Chocolate Academy in Weize during a special Innovation Day for journalists.

Innovation

Inside Barry Callebaut: What’s next after Ruby?

By Anthony Myers

ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.

Sam Part. Pic: Candy Mechanics

Q&A

CREATIVE CONVERSATIONS: Sam Part, CEO Candy Mechanics

By Anthony Myers

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.

LMS Competence Center. Photo: ESMERA.

SMEs can win €200k funding for their technology

‘Does your robot have the potential to unlock real-life F&B challenges?’

By Jenny Eagle

The European Commission launched the ESMERA (European SMEs Robotics Applications) project this year and is offering €200k ($232,000) to European Small and Medium sized Enterprises (SMEs) who have robot technology that can unlock real-life problems.