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All Candy Expo bucks the trend and gets a new name! |
 
The 2009 ALL CANDY EXPO claims to have bucked trade show industry
trends with an impressive 7% growth in verified customer attendees and
4% verified growth in exhibitor participation, proving that
confectionery and snack products are important to wholesalers and
retailers in these difficult economic times.
With attendance reaching nearly 14,000 verified industry professionals,
the 2009 ALL CANDY EXPO has been hailed as one of the most successful,
sales-driven shows ever.
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Flavour and ingredient success in an encapsulated format! |
Suzanne Callander recently revisited TasteTech to find out how its encapsulated ingredient and flavour offerings can offer bespoke and cost-saving solutions in a wide range of confectionery, bakery and chewing gum applications.
Since 1992, when Roger and Janis Sinton originally set up TasteTech
with several colleagues from the flavouring industry, the company has
worked tirelessly towards its goal of bringing the many benefits of
encapsulated flavourings and ingredients to the food industry. Over the
years it has become a leading innovator in this technique and has
helped to solve many food processing and manufacturing problems for its
food industry customer base.
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 Pasteurizing of oilseeds, nuts and almonds |
Agronomic foods often are naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are fresh processed, or are appropriately processed to preserve & increase shelf stability. Common preservation techniques include heat pasteurization or sterilization, irradiation, disinfestations with gaseous substances. In particular, the two latter techniques are rarely used nowadays due to legal restrictions as well as safety and nutritional concerns.
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All new London International Confection Conference site |
The ALL NEW London International Confection Conference site is online now. Featuring a full conference Programme list,full profiles on all the speakers, venue details, booking area & much more! Get a Fresh Perspective… Visit the ALL NEW London International Confection Conference site now! CLICK HERE...
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Read the Latest Issue of Kennedy's Confection |
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 The June edition of Kennedy's Confection is online now & includes Bühler Barth discussing technologies for the pasteurizing of oilseeds, nuts and almonds. Plus: A company focus on Tangerine Confectionery, as well as ‘A taste of Italy’ where we look at some recent confectionery equipment innovations from Italy, including a new feature on Carle & Montanari. We also take a look at the latest Extrusion equipment, plus much more... View the most recent issue of Kennedy's Confection magazine online today - CLICK HERE
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Kennedys Confection Magazine now audited |
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Kennedy's Confection Magazine is now audited by The Audit Bureau of Circulations (ABC) The independent industry body that audits the circulation figures for a range of media. Providing independent verification of circulation figures. Truly independent circulation
audits require publishers to verify their circulation claims with print
and distribution evidence, full mailing lists, and, supporting source
documentation.
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Italian company offers it all for chocolate production |
Carle & Montanari believes it is the only manufacturer able to take customers through the entire chocolate production process – providing turn-key solutions from chocolate ingredients to final packaging of products. Carle & Montanari can design, manufacture and integrate the entire
production and packaging process, offering customised solutions,
modular design, high efficiency and flexibility.
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The new approach to chocolate processing! |
The following article offers a comparison between the conventional chocolate processing method and the alternative process offered by Duyvis Wiener
Traditionally chocolate manufacturers have produced their chocolate
recipes using kneaders, roller refiners and conches. Changes in this
concept were simply inconceivable because the manufacturers were afraid
of experiencing losses in quality and taste.
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