Balancing personal health and environmental health in confectionery while making the product tasty and indulgent is going to be a huge responsibility, as is predicting global confectionery trends post COVID-19 – according to Barry Callebaut research.
Company collaborated with confectioners to create the world’s first ever mint to actively reverse the process of tooth decay and erosion, and will now see its products in US dental surgeries and other outlets.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
‘There’s no way this is sugar-free! That’s what most people say the first time they try Ross Chocolates, says Philip Hemmings the company’s sales manager, when CN spoke to him from his office in Vancouver, Canada.