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 Home Issue Archive |
Issue Archive
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Wednesday, 29 April 2009 |
 London International Conference Preview - We report on this exciting new confectionery industry forum which promises to give delegates the chance to get some expert advice as well as offering them a great networking opportunity...
Chocolate processing - We offer a comparison between the conventional chocolate processing method and the alternative process offered by Duyvis Wiener
Wafer and cereal bar production equipment - We report on equipment that can help producers of wafers and cereal bars to meet consumer demands for more healthy, but tasty offerings
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 Healthy Foods & Snacks Spring 2009 |
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Monday, 27 April 2009 |
 Finished products
We take a look at some of the latest ‘healthy’ products to come onto the market
Ingredients
Fibre offers multifunctional advantages; Extruded soy ingredients offer ‘healthy appeal’ to consumers; and low-cost SDC added to Ocean Spray range
Healthy snack ingredients
In today’s market it is often not good enough for snacks to just taste great. They must also offer health benefits. We find out how almonds can help manufacturers to achieve all of this
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Friday, 27 March 2009 |
 THE CHOCOLATE ISSUE
A special process for special chocolate...
Suzanne Callander finds out more about an innovative chocolate production process which allows users to create their own unique chocolate
brands – be it dark, milk, white, or speciality chocolate – using the same plant
Pumping chocolate
In chocolate applications there is a need for pumps capable of handling the aggressive nature of the product and also addressing the issue of shear sensitivity
Equipment for chocolate production
We take a look at technology advances that are helping to produce great tasting chocolate products in a more effective way
Ingredients for chocolate production
Henry Hussell explains how Cargill’s Maltidex maltitol and Zerose erythritol present an opportunity for the creation of sugar-free chocolate
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Thursday, 05 March 2009 |
 Company profile – Zed Candy
14 Suzanne Callander caught up with two irish entrepreneurs, who started producing bubblegum products late in the 1990’s under the Zed Gum brand, and finds out how their go-getting attitude has brought them huge success – right across the globe
ProSweets review
18 We report on ProSweets 2009, which took place completely in parallel with the annual ISM event
Jellies and gum production
30 For manufacturers of gums and jellies it is important to be able to bring new products to market quickly. This requires flexible and efficient production equipment
Gum technology
34 Gumlink has played a significant role in the international chewing gum industry for more than 90 years and continues to present pioneering solutions. We find out what new developments it had on offer at ISM
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Thursday, 05 February 2009 |
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 ALL NEW! Enter the world of SweetPearl™ and discover a new dimension in flavouring, well-being and creative potential
Bakery ovens
More customers are demanding a single source of supply for their production line equipment.We find out how one supplier has met this demand
Bakery equipment
We find out how one supplier has developed a range of specialised, but flexible, equipment to tackle the main areas of concern in the bakery industry. Plus - a look at developments in baking equipment which can help meet consumer demands for high-quality, innovative products
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Thursday, 08 January 2009 |
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All Candy Expo 2009
Confectionery and snacks offer a guaranteed growth investment
Prosweets 2009 – Preview
Get together with the confectionery industry Prosweets 2009 will take place in Cologne,
Germany from 1st to 4th February. The event will take place entirely in parallel with the International Sweets & Biscuits Fair (ISM)
International Sweets and Biscuits
Fair 2009 – Preview Come one, come all! it’s ISM time again The International Sweets and Biscuits Fair will once again open its doors to trade visitors, from 1st to 4th February, in Cologne, Germany
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Monday, 01 December 2008 |
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 BRAND NEW! Cover story – Sensient Technologies
We talk to Kenneth P Manning, Chairman and CEO of Sensient Technologies, to find out the secret of his successes in the global colours, fragrances and flavours market
Lollipop production
We look at two lollipop production lines – one can now form ball as well as flat lollipops; the other can produce them in more than one colour
Lollipop wrapping & packaging
Suzanne Callander takes a look at equipment that can be used to wrap and count lollipops
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Friday, 07 November 2008 |
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 NEW! READ IT NOW!
Increasing profits from biscuit making
Duncan Manley, The Biscuit Doctor, highlights the important contribution
that production personnel can make to improving profits from the biscuit
making process
Cover story – GIMA Look no further for packaging innovations
GIMA is an Italian manufacturer of packaging machines which are
designed to offer a variety of innovative solutions to meet the
packaging requirements of many industries
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Healthy Foods & Snacks: November 2008 |
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Friday, 07 November 2008 |
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 NEW! ONLINE NOW!
COVER STORY: Susan Fussell reports on the ALL CANDY EXPO 2009 and explains how it can help
you to find all the products you need to increase sales and profits, as well as
finding out about all the latest confectionery trends (page 14)
Increasing the healthy image of chocolate
Kristen Borsari, senior marketing manager at Ocean Spray ITG, discusses ways in which the healthfulness of chocolate can be increased to meet consumer demand for both healthy and indulgent confectioner
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Friday, 03 October 2008 |
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 MALTISORB® maltitol
The producer of Maltisorb® maltitol, Roquette, offers us a mouth
watering recipe suggestion which demonstrates Maltisorb in action.
Alcohol in chocolate
Carol Nash, business development manager at Thomas Lowndes & Co, explains how both branded and generic alcohol can be best used in chocolate products
Chocolate moulding
Suzanne Callander reports on the major chocolate moulding techniques,
and looks at some of the latest advances in moulding technology
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