Processing
Exclusive: UK pavilion for ISM packed full of confectionery talents
This year’s ISM is expected to bring plenty of on-trend sweet treats our way, including from the UK pavilion. Karen Beston, of group organising team, PS8, explores highlights with editor Neill Barston.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Inaugurating the biggest edition ever of SIGEP World
Until 22 January at Rimini Expo Centre, the artisan gelato, pastry, bakery, coffee, chocolate and pizza supply chains between product innovations and new consumer trends.
Bühler expands capabilities with deal for puffing technology specialists, Cerex
Swiss-based equipment and systems group Bühler has delivered a significant deal for fellow national business, Cerex puffing technology company, with applications across snacks, food and wider industry applications, writes Neill Barston.
Dumoulin prepares for major ProSweets equipment event showcase
Having gained decades of experience in the confectionery equipment sector, Dumoulin has continued to export its lines around the world, and is keenly anticipating playing its part at ProSweets in Cologne.
Business news, Ingredients, Processing, Regulatory, Sustainability
Hershey delivers senior management shake-up amid key cocoa commodity bid
In the wake of Hershey CEO Michele Buck’s decision to step down from her post next year, the business has moved swiftly to make two senior appointments, with Andrew Archambault named as President of U.S. Confection, and Veronica Villasenor has been named President, salty snacks, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Forging ingredients for a sustainable success in confectionery
In the wake of a major manufacturing season such as Christmas, it’s perhaps inevitable that there’s a lull in activity early in the New Year, which almost feels like a calm before the coming storm of a whirlwind of events throughout the spring that shape much of the confectionery and cocoa calendar.
Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability
Chocolate processing operations striving to meet major market challenges
With fluctuating cocoa prices and a growing emphasis on eco-friendly practices, chocolate manufacturers are investing in advanced machinery and optimising ingredient use to boost efficiency, reduce costs, and meet growing consumer demands. Daisy Phillipson reports
Exclusive video: ISM & ProSweets 2025 preview
This year’s ISM & ProSweets events in Cologne, Germany, have combined forces to their greatest-ever degree for their latest instalments, showcasing the some of the world’s most anticipated finished product, equipment, systems and ingredients innovations.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
NCA honours key confectionery industry leaders for enhancing sector standards
The US-based National Confectioners Association (NCA) have named key winners of the 2025 Confectionery Leadership Awards, as Circle K’s Mike Keller, and Raley’s Robin Gutridge, writes Neill Barston.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Gearing up for ISM and ProSweets on the horizon
With the start of 2025 now well under way, we’ve been busy preparing for this year’s ISM & ProSweets events, so deadlines beckon in relation to our major preview event for those shows that you can read all about shortly.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Beneo welcomes University of Calgary health study on chicory root fibre benefits
Global ingredients group Beneo has cited a new systematic literature review with meta-analyses, conducted at the University of Calgary, demonstrating that chicory root fibre intake promotes a significant reduction in body weight, body mass index (BMI), writes Neill Barston.
Business news, Food safety, Ingredients, New products, Processing, Regulatory, Sustainability
Barry Callebaut’s 2025 chocolate trends report reveals consumer behaviour
Swiss-headquartered confectionery group Barry Callebaut has released its latest Chocolate Trends for 2025, which has found that consumers are re-evaluating indulgent categories, writes Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Exclusive: Mighty Earth renews calls on industry to end cocoa-linked deforestation
The not-for-profit environmental organisation Mighty Earth has called on major players in the confectionery and cocoa sector to bring to an end industry linked-deforestation, as it publishes a fresh report on the key topic, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability