Confectionery

Cocoa-based packaging films can inhibit the spread of pathogens like salmonella (pictured) in food products, say researchers

Pathogen-busting films created with high flavanol cocoa

By Oliver Nieburg

Researchers have created antimicrobial packaging films containing high flavanol cocoa extracts that they say inhibits the growth of pathogens like listeria, E-coli and salmonella in food products.

Food fraud: Which ingredients are most vulnerable?

Food fraud: Which ingredients are most vulnerable?

By Caroline SCOTT-THOMAS

You can’t paint a horse like a cow and expect people not to notice – but grind their meat into patties and it may be a different story. So what makes an ingredient vulnerable to food fraud?

Confectionery production moves to Asia Pacific and Latin America between 2009-13

Editor's Blog

Analysis: Where is confectionery production moving?

By Oliver Nieburg

We’ve delved into the ConfectioneryNews archives to chart newly built factories and major investments on existing plants by the industry’s major players over the past five years to discover where capacity is moving.

Kicking aspartame? The rise and rise of PÜR Gum

Big interview: Jay Klein, founder & CEO, Action Candy Company (PÜR Gum)

Kicking aspartame? The rise and rise of PÜR Gum

By Elaine WATSON

You don’t launch a new brand in the gum category by calling the buyer at Walmart and asking nicely for some shelf-space at the checkout between Juicy Fruit and Trident, observes the founder of aspartame-free PÜR Gum. 

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