FEBRUARY 2010

Equipment: Producing combinations of chocolate and bakery products; Enrobing technology
Ingredients: Technical advances of couvertures and relevant applications
Packaging: Robotics, conveying & feeding systems; product placing
Marketing: Creating the emotional connection through packaging
*Special report: Commissioned exclusively for Kennedy’s - Why some products succeed and others fail?

MARCH 2010

Equipment: Jellies, gums and starch moulding equipment; Candy depositors; coating & panning
Packaging: Twist wrap – equipment and materials; Foils & foiling versus films 
Ingredients: Ingredients for jellies and gums; Release agents - how to create the shine
Exhibitions: Review of product launches at ISM and Prosweets exhibitors
*Special report: Healthy confectionery- producing a healthier product without sacrificing quality and taste.

APRIL 2010

Equipment: Advances in chocolate manufacturing technology
Packaging: Flow-wrap equipment and materials
Ingredients: Flavours and colours
Exhibitions: All Candy Expo (Chicago, USA)
*Special report: Approaches to new product development. Do we really have any idea at all?

MAY 2010

Equipment: Wafer & cereal bar production equipment; Bakery enrobing
Packaging:  Automated packaging technology / pick & place
Ingredients: Fats and oils: Cocoa powders
*Special report: Focus on private label producers and contract production

JUNE 2010

Equipment: Extruding equipment; Toffee & fudge production
Packaging: Bagging materials and equipment
Ingredients: Fruit & Nuts; Natural Ingredients and fruit based alternatives
Exhibitions: Which one? Are there too many?
*Special report: Anti-oxidants in the use of chocolate confectionery

JULY 2010

Equipment: Bean roasting and preparation /refining and conching; Fluid handling
Packaging: Chocolate bar wrapping
Ingredients: Neutraceuticals/functional
Marketing: Fair trade, ethics and morals of production
*Special report: Quality is the way to run a business – lessons from Camille Bloch

AUGUST 2010

Equipment: Hard candy production; Chocolate bar technology
Packaging:  Latest packing trends for confectionery; Twist-wrap - equipment and materials
Ingredients: Enhancing the flavour and colours for sugar confectionery
*Special report: The psychology of chocolate and how it affects the mood.

SEPTEMBER 2010

Equipment: Producing chewing gum; Coating and panning; Candy forming
Production: Private label buyers’ guide
Packaging: Chewing gum packaging technology; Contract packing
Ingredients: Trans-fat alternatives;
                Chewing gum ingredients for better taste and texture
*Special Report: Personalizing and protecting your product recipes

OCTOBER 2010

Equipment: Chocolate processing systems; aeration; everything to do with chocolate
Packaging:  Flow-wrap; equipment and materials
Ingredients: ...for quality chocolate: couvertures, cocoa, fats and oils.
Exhibitions: Preview for Ni and HI exhibition, Madrid, Spain
*Special report: Indulgence and health - can they be reconciled?

NOVEMBER 2010

Equipment: Bakery technology - biscuits; cakes; Hollow chocolate products; moulding and spinning
Packaging: Bakery packaging and feeding systems; Robotics/automation
Ingredients: Bakery production fillings; Healthy confectionery; Bakery fats
Exhibition: London International Confectionery Conference LICC 2010 full preview.
*Special Focus: Searching for the next mega trend - should we just invent it?

DECEMBER 2010

New Feature Who’s Who A-Z suppliers of confectionery ingredients and equipment
Equipment:  Lollipop production; Second-hand machinery; Chocolate moulding technology
Packaging:  Lollipop sticks, wrapping and packaging materials
Ingredients: Gelatin and gelatin replacements
*Special Report: Novelty products and licensing and character merchandising

*Special reports are available for sponsorhip.