As press outlets continue to wage war against sugar and focus only on its dangers, Kennedy’s Confection approaches this month’s sugars versus sweeteners debate from the perspective of a dedicated sugars specialist
Kennedy’s Confection recently had the pleasure of visiting Ragus, a provider of pure sugars and syrups, up at its headquarters in Slough, Berkshire. In addition to a full factory tour (which we’ll cover later in the year), managing editor Simon Rowley also spoke in-depth with company director Ben Eastick, who offered key insight into why consumers should stick with sugary products and explained the effect that upcoming reforms could make.
Kennedy’s Confection: Before we go into detail about the sugars versus sweeteners debate, could you give us an overview of what’s currently going on at Ragus and detail some of the issues you’re currently dealing with?
Ben Eastick: In addition to the sugar issues surrounding the consumption of sugar – in the press, which may or may not ease up – there are also regulatory changes coming into effect in October 2017 which potentially could have a huge bearing on the way we operate.
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The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate. Researchers from KU Leuven, Belgium, have been in touch with Kennedy’s to explain that they have now developed a new and quicker way to check whether the cocoa butter is crystallising correctly during the hardening process. The method could save the chocolate industry a lot of time and money, they claim.Click here to continue reading...
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Kennedy’s Confection Technology Alert Newsletter
7 OCTOBER 2016
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