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 Home Subscriber News |
Subscriber News
 Pierre Marcolini by Angus Kennedy |
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Thursday, 18 March 2010 |
 I like writing about people who were born in the same year as me (1964), especially when they are one of the most respected chocolate connoisseurs in Europe! I was invited to see Mr. Pierre Marcolini, owner of the company ‘named after him’. I drove to their factory and headquarters in Belgium to discover why one of the most revered producers of fine chocolates is launching a sugar-free brand.
I arrived at the factory after the big freeze in Europe with the ground seemingly 5 degrees colder than the air, the fog wrapped round the car like cotton wool, and subsequently I just made it in time to find Pierre Marcolini rushing out to greet us in the car park. I was especially pleased to learn that we were the only English speaking journalists to visit their factory and incidentally the only confectionery magazine, so a real exclusive! I immediately started to put my reluctant French into action - my wife has been teaching me, who thankfully, is French!
The company, named Pierre Marcolini, is situated just outside Brussels.
Driven by Mr. Marcolini’s passion, it has carved out a niche that
presents itself rather handsomely alongside the world’s top-branded,
high end chocolates.
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Thursday, 18 March 2010 |
 Kennedy’s Confection takes a look at recent developments in bakery
Haas’ oven range expands with new offerings from Meincke
Back in December 2009, Franz Haas Waffel- und Keksanlagen-Industrie GmbH acquired an 85% stake in DFE Meincke Holdings. Family-run, Austrian company Haas supply plant and systems for the production of wafers, crackers and hard biscuits; combined with DFE Meincke’s experience in soft biscuits and cakes industry, Haas say customers will benefit from the complementary nature of the acquisition.
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Manufacturing Jellies and Gums |
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Thursday, 18 March 2010 |
 Despite the trend towards all things health related, jellies and gums are still popular confections. Ingredient producers have had to diversify and offer producers ‘healthier’ formations.
We talk to the
industry to see what's new in the jellies and gums sector.
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Special Report – Healthy Confectionery |
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Thursday, 18 March 2010 |
 Innovative Ingredients: Can consumers really have it all? - By Kristiane Henney
We all look to confectionery treats for enjoyment or comfort, but once indulged in, it can induce feelings of guilt. The gym can work wonders and dispel both the physical and mental implication.
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Thursday, 18 March 2010 |
 Belcolade believes that people continue to attach more and more importance to the quality of their food
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Thursday, 18 March 2010 |
 almonds are essential to chocolate confection. The Almond Board Of California explain why…
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Thursday, 18 March 2010 |
 What are the future implications of the Kraft & Cadbury deal?
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Thursday, 18 March 2010 |
 Let's twist again: All the latest updates from the world of twist wrap
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Focus on Jelly & Gum Production |
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Thursday, 18 March 2010 |
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Producers look to efficiency as a driving factor in production of sugar confectionery. With the economy being slow to bounce back, money-saving measures have
become a crucial consideration in the production of jellies and gums.
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Mirror Mirror On The Wall Who Now Is The Biggest Confectioner Of Them All? |
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Wednesday, 17 February 2010 |
Kraft has now become the world's biggest confectionery company
By Angus Kennedy
I started writing about this last summer and remember saying it would be a long drawn out battle (5 months to be exact). It was the largest deal in history for a European food or beverage company creating the world's largest confectioner...
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CasaLuker open a brand new state of the art production facility in Bogota |
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Wednesday, 17 February 2010 |
 Established over 100 years ago, this fine Colombian company are genuine chocolate couverture specialists with roots going back right the way through to the origins of the beans where their head office is based.
CasaLuker have offices in Colombia, Russia Panama and Ecuador, and recently opened an office in Belgium late in 2009 to service the European Market, where we spoke to Guy Brugge, who is heading up European Sales.
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CONSUMERS WANT A HEALTHY START TO THE DAY, Claim Tate & Lyle |
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Thursday, 11 February 2010 |
 Research released today by Tate & Lyle, part of Tate & Lyle’s ongoing study into consumer’s health and wellness preferences, polled over 1,500 people across Europe about the benefits they view as important in their breakfast cereals, and those for which they are willing to pay more.
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