Back issues

June 2024

• World Confectionery Conference exclusive
• Cooking and depositing
• Plant-based ingredients
• Form, fill and seal
• World Cocoa Conference review

May 2024

• Interpack preview
• Sorting and inspection
• Oils and fats, gum
• Turnkey solutions
• Healthy confectionery

April 2024

•  World Cocoa Conference preview
• Cocoa processing
• Emulsifiers
• Sustainability
• Biscuit production
• China focus

March 2024

• Aeration and enrobing
• Bakery processing
• Flexible packaging
• Fudge, toffee and caramel

February 2024

• Weighing and detection
• Cocoa ethical sourcing
• Robotics
• Jellies, gums and finished products

December 2023/January 2024

• Functional ingredients
• Conveyors and end of line packaging
• Sustainability
• Chocolate market
• UK market focus

November 2023

• Chocolate processing and coating
• Flavours and colours
• Labelling and coding
• Bakery products
• FIE Europe
• Supplier profile edition

October 2023

• World Confectionery conference preview
• Artisan products
• Bakery technology
• Printing and branding
• Gelling agents
• Safety and hygiene

September 2023

• World Confectionery conference preview
• Artisan products
• Bakery technology
• Printing and branding
• Gelling agents
• Safety and hygiene

July/August 2023

• Packaging technology
• Hard/Soft Candy and lollipops
• Forming and extrusion
• Glazing, polishing and coating
• Italian market focus

June 2023

• Sweets and Snacks Expo preview
• Cooking and depositing
• Alternative ingredients
• Form fill and seal
• US market focus

May 2023

• Interpack preview
• Sorting and inspection
• Oils and fats, gum
• Turnkey solutions
• Healthy confectionery

April 2023

• ISM/ProSweets preview
• Cocoa processing
• Emulsifiers
• Sustainability
• Biscuit production

March 2023

Aeration and enrobing
Bakery processing
Flexible packaging
Fudge toffee and caramel

February 2023

Weighing and detection
Cocoa ethical sourcing
Robotics
Jellies gums and finished product
French market focus