Confectionery

Across the 10 highest consuming nations for both sugar confectionery and gum, consumption is increasing, with compound annual growth rates ranging from 0.5 percent...

Baker Perkins has extended the appeal and diversity of lollipop production by developing one-shot technology for depositing double-ball lollipops on its ServoForm range of...

Cargill has found indulgent, premium, healthy, as well as sustainable and clean as key trends in cocoa and chocolate. Based its study with customers across...

Northern Ireland-based food-to-go manufacturer Around Noon has acquired Chef in a Box, a premium sandwich and snack manufacturer with customers in the corporate sector. The...

Ingredion’s N-Dulge 320 starch is a starch-based texturizer for mochi products. "Other than creating the varieties of mochi texture that keep consumers excited, manufacturers often...

The Hershey Company, Blommer Chocolate and Olam Cocoa have together funded and built a community health center in Teapleau, Cote d’Ivoire as part of...

The snacking market is being revolutionized by a consumer backlash against sugar, salt and artificial ingredients, as well as changing lifestyle and personal wellbeing,...

Cargill will grow and diversify its product portfolio at its starches and sweeteners plant in Krefeld, Germany, with products such as vegetable wheat protein,...

Baker Perkins releases new mold technology for its ServoForm depositors to create added-value confectionery that can be made using the depositing process. It can be...

Cargill releases the Satiagel ADG 0220 Seabrid using a type of carrageenan extract. Derived wholly from cultivated seaweed via a new technology, Seabrid carrageenan...