NEW EDITION RELEASED - International Confectionery
Get your free digital copy here: https://lnkd.in/ean9PWfZ
Our September issue of International Confectionery is now available digitally! Inside, you'll find an exclusive Big Interview with Shannon Nangle, Co-Founder and CEO of Circe Bioscience. We spoke about the pioneering biotechnology Circe Bioscience is at the forefront of, as well as how this technology could change the confectionery industry.
Our chosen Innovators, Johanna Schmidgall, Food Specialist, GELITA and Natalie Leuwer, Category Management Food Specialties - Global Marketing & Innovation, GELITA talk about the challenges of creating fortified gummies.
In their Product Spotlights, Theegarten-Pactec GmbH & Co. KG look forward presenting to their latest innovations at PPMA Show, Bradman Lake Group - Integrated Packaging Technology talks about their tailored solutions to unique packaging challenges and Global Shea Alliance introduces us to their Action for Shea Parklands initiative.
Technical Editor Clay Gordon discusses cocoa traceability, issues with data integrity and voracity and how confectionery companies can overcome these.
Within our features, we explore the influence of AI on Functional Ingredients, Hannah Larvin, Editor, International Confectionery, looks at how these innovations will change the pharmaceutical confectionery sector. Rebecca Morpeth Spayne, Managing Editor, International Confectionery explores the psychology of Twist and Wrap packaging. Twist and Wrap packaging plays on psychology of consumers, enhancing the consumption process to make every sweet feel like a treat!
Joseph Clarke, Assistant Editor, International Confectionery deep dives into Process Automation and Control, discovering how new technologies can ensure consistency, quality and sustainability in the confectionery sector.
A key focus in this issue is innovation and emerging biotechnologies. As biotechnology seemingly takes the focus on the confectionery industry, we look at the future outlook of confectionery, we plot where the industry is going and where it could be in five years.
Our Ask The Expert comes from Janne van Rangelrooij, Food technologist, Tanis, takes us through the advantages and drawbacks of gummies that are missing on key ingredient: sugar.
Many thanks to our contributors; ADM, Ingredion Incorporated, Tate & Lyle, Cargill, ofi, AIT Ingredients, GEA Group, Bühler Group, Tetra Pak, Hosokawa Micron B.V., IKA Werke Gmbh, Admix, Theegarten-Pactec GmbH & Co. KG, SACMI, AMP Rose, Makat Candy Technology GmbH a Syntegon company.
We hope you enjoy reading this issue and look forward to welcoming you back in October!
#confectionery #technology #innovation Jonathan Pittock
