These are all the posts that have been tagged with production.
As with all sectors of industry, financial results seasons appear to come around at an extremely rapid rate.
Having spent several days covering Anuga FoodTec last week, it was encouraging to see the sheer diversity of equipment and trends being unveiled at the show.
With production deadlines upon us, this week’s update comes amid a particularly busy schedule as we prepare our next edition and gear up for AnugaFoodTec in Cologne.
With Easter just around the corner, it’s perhaps no surprise that Confectionery Production is starting to receive its share of press releases of major marketing campaigns for this key date in the calendar.
Among major trends that are showing no signs of slowing down as we move rapidly forward into 2018 is the rise of gluten-free products within the snacks and bakery sector.
The Barry Callebaut Group and FlavaNaturals have announced their partnership to produce high-flavanol chocolate in the US.
With one set of major trade shows in the form of ISM and ProSweets already done for the start of the year, we are now looking to the next key event in Cologne, Anuga FoodTec.
Having arrived as editor of Confectionery Production for ISM and ProSweets, my expectations for the range of innovations and creativity on display were very definitely exceeded.
Confectionery Production’s bumper February issue should have landed on your desks by now.
Burts Potato Chips has purchased specialist popcorn brand Savoury & Sweet – a move it says will help the snack company accelerate growth over the next five years.
Among the top five Confectioner Comment interviews to appear on Sweets & Savoury Snacks World in 2017 were Joanna Brennan, co-founder of Pump Street Bakery; Zeynep Turudi, founder of Truede; as well as Fulfil founders Tom Gannon and Niall McGrath.
As 2017 nears to a close, we’re looking at what the most-read articles to appear on the Confectionery Production website were this year.
The founders of Tom & Jenny’s discuss the motive behind launching their US sugar-free caramel confectionery brand and plans to grow its retail distribution and product range.
This week, the Confectionery Production team are busy pressing the December 2017/January 2018 issue, which has got me thinking about this year’s key trends.