Confectionery

Renaissance BioScience Corp. (RBSC) has entered into a partnership with Mitacs for a multi-year, US$1.44 million research and development project. Mitacs, a national not-for-profit...

The new NZMP GOLD Whole Milk Powder for ultra-high temperature (UHT) gives manufacturers longer production runs over standard milk powders. It also provides cleaner labelling...

Barry Callebaut has successfully closed the acquisition of the chocolate production facility from Mondelēz International in Halle, Belgium, as announced on September 15, 2016. This...

Nestlé is evaluating the future of its US confectionery business, including a potential sale. The review covers the US market only and is expected to be completed by...

The Barry Callebaut Group has strengthened its Gourmet capabilities and expanded its offerings to professional users of chocolate in China. Gourmet products, such as chocolate...

Mondelēz International opens a global Technical Center in Wroclaw, Poland to support new products and technologies for brands such as Milka and Cadbury Dairy...

La Morella Nuts, part of the Barry Callebaut Group, will announce a new range that consists of freshly deshelled, organic Mediterranean nuts at ISM...

Biennial processing show ProFood Tech will be held from March 26-28, 2019 at McCormick Place, Chicago, US for 7,000 professionals from all food and...

Baker Perkins releases the ServoForm Mini, which is a small batch/lab-scale depositor that deposits candy syrup or fruit paste into solid molds at up...

The Barry Callebaut Group has completed an expansion project at its factory in American Canyon, California, US. The project includes increasing liquid production capacity by...