These are all the posts that have been tagged with production.
One of the core features for the next edition of Confectionery Production is set to focus on healthier ranges of confectionery hitting shelves around the world.
Brand new variants of Rowntree’s Randoms – Nestlé’s randomly shaped, fruit flavoured sweets – are being introduced to coincide with its tenth birthday and a major refresh of the Rowntree’s brand.
Nestlé introduces Milkybar Mix Ups, which mix white chocolate with milk chocolate for the very first time.
Fairtrade Fortnight began in the UK this week, and its commendable work has an especially potent message this year.
As was demonstrated at ProSweets and ISM last month, there have been some significant finished product launches, as well as equipment within the packaging and wrapping segments of the confectionery market.
Bath-based chocolatier Choc on Choc has created a range of innovatively designed and beautifully handmade Belgian chocolates, which promise to wow this Valentine’s Day.
The past week has been a particularly special one in covering events at ISM and ProSweets in Cologne.
Within the next few days, the biggest names in the global confectionery sector will descend on Cologne in Germany for ISM and ProSweets.
As TV political pundit Robert Peston put it before the UK’s historic parliamentary vote on Brexit last night, ‘we are living through history now’. However, even such an astute observer as he could scarcely have imagined the unprecedented scale of defeat for the government’s plans – losing by 230 votes. This is the worst result […]
This being the first blog of the New Year, my main task is to simply say that the past year has provided many significant highlights and I’m sure that this will prove to be the case for 2019.
Home Baking supplier, Cake Décor, is introducing Unicorn Frosting, Rainbow Cake Colours and Cocktail Flavour gels to its extensive range in Morrisons this January.
Fox’s Glacier, which this year celebrates its 100th anniversary, has decided to continue selling its highly successful Glacier Tropical after bowing to retailer demand.
Operating the largest chocolate production facilities in the world poses a number of challenges, as Neill Barston found during an exclusive visit to Barry Callebaut’s facilities in Belgium
With the support of Lord Alan Sugar, Alana Spencer’s bakery and confectionery business is fast making waves. Neill Barston reports exclusively