Aliga will have production in Denmark, Holland and France by incorporating the facility in its operations.
A guest blog from Neill Bartson, editor of Confectionery Production, who is part of the organisational team behind the World Confectionery Conference.
Almonds are the number one nut across the snacks, bars, dairy and cereal categories in Europe.
Depositor boosts efficiency, saves on labour costs and reduces wastage in confectionery lines.
European Process Plant Ltd (EPP) has installed a VMI SPI-LAB mixer at the ZERO2FIVE Food Industry Centre in Wales, to enable bakery businesses and students to optimise their baking.
International Taste Solutions (I.T.S) has developed Vegan Boost – a new range of natural flavour enhancers that replicate the indulgent characteristics of traditional bakery products in dairy and egg-free alternatives.
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products which boasts a long shelf life but doesn’t contain any artificial ingredients.
New research from international baking and patisserie business Puratos UK has revealed growth opportunities for sourdough and how bakeries, retailers and OOH can drive sourdough consumption.
Paradise Fruits Solutions has launched a new range of ready-to-order granulates aimed at making the production process easier for food manufacturers.
CSM Bakery Solutions is predicting the key UK trends and occasions for bakers and the hospitality industry as a whole, with a nod to outdoor entertaining, double birthday celebrations and nostalgia.
Synergy Flavours has launched a unique flavour-based ingredient that enables significant reductions in fat and calories in a range of baked goods.