Currently in its 125th year of trading, Tunnock’s has a rich family tradition and still operates in its original hometown to this day. However, in recent years, the company has made a calculated shift from manual to automated operation, and by mixing old and new, they have come up with the recipe for success. Simon Rowley visited its factory on the outskirts of Glasgow to find out more.
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Angus Kennedy, Editor of Kennedy’s Confection, interviews Bas Smit, Head of Marketing, Barry Callebaut N.V., live at the London Chocolate Forum this month. Bas revealed the findings for the first time of their latest chocolate consumer insights; a result of over a year of comprehensive research
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Kennedy’s Confection Technology Alert Newsletter
7 OCTOBER 2016
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