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Confectionery & Chocolate
16 July 2019 | By Bethan Grylls (New Food)
FoodBytes! London 2019 is looking for food and agtech startups with a disruptive impact on the food industry and supply chain, including sustainable farming, packaging, traceability solutions, environmentally-friendly ingredients, and food waste reduction.
3 July 2019 | By New Food Magazine
HMS has acquired Henley Bridge Ingredients Ltd which will continue to be run by the existing management team.
22 May 2019 | By New Food Magazine
According to a new report, ice cream processing equipment is projected to experience substantial demand during the forecast period.
10 May 2019 | By New Food Magazine
The increasing production of confectionery syrup and chocolates will continue to drive demand in the global cocoa powder market.
6 March 2019 | By New Food
Company has stated that it is fully committed to achieving deforestation-free commodities by 2020.
15 January 2019 | By New Food
A recent report has shown that advertisements for unhealthy foods are targeted more at black and Hispanic youth, in comparison to white youth.
3 January 2019 | By Divakar Kolhe
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
3 January 2019 | By Andy Green
As the popularity of palm oil continues to grow, so does the controversy surrounding it - at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisement in the UK continues. Andy Green discusses how the supply chain can help to make the world’s most consumed vegetable oil…
2 January 2019 | By New Food
Children have already exceeded the maximum recommended sugar intake for an 18-year old by the time they reach their tenth birthday, according to Public Health England (PHE), with figures based on their total sugar consumption from the age of two.
19 December 2018 | By New Food
Ravi Sharma reveals how one Devon confectioner saw its fortunes turned around with help from an unexpected source; ozone as a sanitiser: Giovanna Cossali explains why it’s well worth considering and Stanley Chia assesses the current situation in global supply-chain management and looks at where the UK fits in.