Interpack 2014 Preview Royal Duyvis Wiener January 24, 2014 The joined forces of Duyvis, Wiener, F.B. Lehmann and Thouet offer more than 400 years of combined experience in cocoa and chocolate processing.Read More
Interpack 2014 Preview Driam January 24, 2014 Driam is providing the confectionery and pharmaceutical industry with a wide range of individual coating machines.Read More
Interpack 2014 Preview Chocotec January 24, 2014 In addition to the ECOGRAV system, Chocotec is also a key supplier of turnkey kitchen systems.Read More
Interpack 2014 Preview Hebenstreit January 24, 2014 Hebenstreit is recognized worldwide as the manufacturer for state-of-the-art wafer production lines for flat and hollow wafers.Read More
Interpack 2014 Preview Caotech January 24, 2014 Caotech will be pleased to discuss the latest developments on cocoa, chocolate and compound processing.Read More
Interpack 2014 Preview Cafosa Gum Bases January 24, 2014 As the world’s leading gum base supplier, Cafosa is on the receiving end of a broad range of chewing gum trends.Read More
Interpack 2014 Preview Aasted Energy Savers January 24, 2014 Innovative thinking merged with energy efficiency to produce Aasted’s line of energy savers.Read More
Sweeteners: Sweetening Consumers’ Candy Choices Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections. Bernie Pacyniak January 23, 2014 There's a movement toward sugar reduction, and it’s making itself felt in the confectionery sector.Read More
Sugar-Free: Sugar-Free Candy Sales Level Off, Consumers Demand Variety. More and more candy companies are making fake sweets — or at least sweets with fake sweeteners. Crystal Lindell January 23, 2014 “The ‘secret’ to our success is taste; we are acknowledged as having the best tasting sugar-free [candy] available in the marketplace,” says Mark Sesler,of Russell Stover.Read More
Study: Chocolate flavonoids can guard against diabetes, inflammation University research shows that ingredients in chocolate, tea and berries can lower insulin resistance, lead to better blood glucose regulation. Crystal Lindell January 22, 2014 Finally, the words “chocolate” and “diabetes” are in the same story, and the article has a positive angle.Read More