News & Analysis on Chocolate, Candy and Cocoa
Larger pack sizes, products with nuts and spicy and exotic fruit flavours are featuring heavily in new product development in the confectionery sector, according to Leatherhead Food Research.
A higher quality cut can be achieved by using ultrasound technology for confectionery and bakery products, according to technology firm Döinghaus
The Food Safety Modernization Act (FSMA) has changed the game for US packaging machinery manufacturers by obliging them to rethink their design strategies, PMMI’s Jim Pittas told FoodProductionDaily.com from Anuga FoodTec.