RCI's Caramels, Toffees, & Brittles Course opens registration

3-day intensive course is designed for professional candy makers, chocolatiers, suppliers.

December 14, 2022

Retail Confectioners International (RCI) recently opened registration for its Caramels, Toffees, & Brittles Course, to be held February 21–23, 2023 at Las Olas Confections & Snacks in Orlando.

Tate & Lyle and Kellogg's partner to offer free online course on benefits of dietary fiber

August 18, 2021

Tate & Lyle PLC has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s) of Kellogg, to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals.

ABA's Bakers Manufacturing Academy launches specialized training for sheeting and laminating

February 15, 2021

The American Bakers Association’s Bakers Manufacturing Academy has launched a new specialized course for cracker operations: the Sheeting and Laminating Lesson.

Functional confections course at Wisconsin’s ‘Candy School’

Growth in segment spurs repeat of educational program offered last year at University of Wisconsin-Madison.

Bernie Pacyniak

January 26, 2016

This spring the University of Wisconsin-Madison's Department of Food Science will host a course titled, "Enhanced Confections: The ‘How To’ of Functional Confections."

University of Wisconsin-Madison to teach "Enhanced Confections" course

Four-day course to provide insight into fortification materials, regulatory issues, and more.

Abigail Watt

November 18, 2015

The four-day course will run from March 21 – March 24, 2016.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

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Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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RCI's Caramels, Toffees, & Brittles Course opens registration

Tate & Lyle and Kellogg's partner to offer free online course on benefits of dietary fiber

ABA's Bakers Manufacturing Academy launches specialized training for sheeting and laminating

Functional confections course at Wisconsin’s ‘Candy School’

University of Wisconsin-Madison to teach "Enhanced Confections" course

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