The latest issue of Hand Media’s International Confectionery Magazine delivers exclusive insights into the trends shaping the sector, from advanced processing techniques to packaging innovations that enhance consumer appeal.
This issue highlights the latest advancements in confectionery production, with Features Editor Hannah Larvin exploring how cooking and depositing technologies are revolutionising manufacturing. As efficiency and precision take centre stage, automation and state-of-the-art equipment are enabling manufacturers to streamline production, reduce waste, and improve product consistency.
In an exclusive interview, Operations Director at BCH Ltd, Stuart Grogan, shares insights into how forming and extrusion technologies are pushing the boundaries of confectionery product development. His expertise sheds light on the intricate shapes, layered textures, and indulgent treats that extrusion technology enables, with a particular focus on liquorice production.
Furthering the discussion on formulation and texture, Senior Food Technologist Manon Kerremans of Tanis Innovation Center provides expertise on the role of gelling agents in confectionery. From achieving the perfect chew to enhancing mouthfeel, gelling agents play a crucial role in product stability and sensory appeal—particularly as consumers seek cleaner labels and natural ingredients.
This issue also features a Big Interview with Stanley Wilber Fernandez and Rhea Agarwal, discussing Haldiram’s expansion into the UK market. As a globally recognised brand with a rich cultural heritage, Haldiram’s entry into the UK confectionery and snack sector offers key insights into navigating international growth while staying true to authentic flavours.
In the Innovator section, we profile Daniele Ponzinibbi, CEO of ACMA, a pioneer in the packaging industry. He discusses how sustainability and innovation are driving new advancements in packaging for confectionery brands worldwide. Meanwhile, Sweet Talk introduces Gerardo Flores of Bison Brands, offering an in-depth look at his career and his perspective on the evolving confectionery landscape.
Packed with expert insights, exclusive interviews, and in-depth analysis of industry innovations, the latest issue of International Confectionery Magazine is a must-read for confectionery professionals looking to stay ahead in 2025.
Access the latest issue here: Feb 2025 Single Issue form – International Confectionery Magazine
