Launching a food business takes more than secret family recipe – it also takes money, equipment, space and in-depth knowledge about regulations, distribution and marketing, which can be hard for some startups to coordinate by themselves.
Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at Mondelēz International.
Trefoan invited guests including Bosch, Nestlé, Mars and Danone, to see what it claims to be one of the largest production lines in Europe for five-layer label and packaging film last week.
Rasch has launched a mobile tempering unit that it says has a bigger cooling surface than competitor machines and a second cooling level for more homogeneous chocolate masses.
European confectionery manufacturers must break the bank for hygienically designed processing equipment or risk paying the price for a damaging product recall, says Hosokawa.
Mondelez International hopes to strengthen its real-time engagement with consumers via its global partnership with Twitter, a move one marketing expert has dubbed 'clever' and 'innovative'.
Barry Callebaut speaks to ConfectioneryNews.com about a growing trend for customization, rising demand for certified cocoa and its $950m bid to acquire Petra Foods’ cocoa ingredients division.
The key to building long term relationships with consumers is a
better understanding of people and their different and changing
needs, according to food trend forecaster Phil Lempert. Food firms
must focus on aging consumers, ethnic...