United Biscuits’ McVitie’s factory in Glasgow has achieved significant energy reductions and cost savings with the assistance of JRP Solutions, a UK-based energy and facilities specialist, which worked in close collaboration with the Carbon Trust Scotland...
The European Commission has passed a law meaning generic descriptors for food and beverage products which could be construed as health claims will only be allowed if they have been in use for more than 20 years.
Korean firm Lotte’s recent acquisition of Kazakstan’s leading confectioner forms part of a carefully planned expansion strategy that gives it a “jumping board” to Russia and Central Asia, according to an analyst at Mintel.
We’ve delved into the ConfectioneryNews archives to chart newly built factories and major investments on existing plants by the industry’s major players over the past five years to discover where capacity is moving.
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
The good news: Around 15% of global palm oil produced in the past year was certified by the Round Table on Sustainable Palm Oil (RSPO). The bad news: Only half of it earned a premium, which doesn’t sound like a great recipe for inspiring more producers...
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
Chocolate chips in cookies are not blighted by the unappealing fat bloom experienced in conventional chocolate, but the industry is still at odds as to why after a study funded by the International Organization of Confectioners (PMCA) proved inconclusive.