Posts Tagged ‘confectionery industry’

Calls for UK sweet academy to salvage confectionery skills

September 11th, 2017
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Britain is in danger of losing the confectionery skills that have satisfied the nation’s sweet tooth for generations, according to one confectionery consultant.

Andy Baxendale, who has 23 years of experience in the confectionery industry, is calling on the UK government to set up a national academy of sweets to protect the industry and teach a new generation the art.

The former product development manager for Chewits, who now works as a consultant for firms across the UK, fears that without support those skills will disappear forever.

Baxendale, who is one of the TV team of onscreen confectioners featured on BBC series The Sweet Makers, says the show has highlighted the UK’s proud tradition of sweet making but reveals that the people with the skills to create the nation’s favourites are disappearing.

And without help, he fears more of the country’s favourite sweets will come from Germany, the global power in the industry. He notes, “As the bigger companies have grown and consolidated a lot of sugar boilers have disappeared. It is a skill we are losing and it is a real shame. Automation hasn’t helped either and we now have a real shortage of confectioners in the UK.

“Germany has a national confectionery school with a training course that leads to an actual qualification. It prides itself on being the world’s most prestigious training establishment for the confectionery industry. I’d like to see something similar set up here, the creation of a National Academy of Sweets.”

Germany is the world’s number one exporter of sweets and half the confectionery produced there is sold abroad, while the UK comes in at number 11 in the global export table just ahead of Colombia.

Baxendale says that despite those fears over lost skills, Britain’s love affair with its traditional treats such as humbugs, pear drops, aniseed balls and sherbet lemons is as strong as ever. As a result, there has been a revival of old-fashioned sweet shops with their rows of jars and purchases weighed out and handed over the counter to customers in paper bags.

He adds, “People love the fact they can pick what they like, the smell when you walk into these shops is also fantastic and reminds them of their childhood. It’s a fantastic experience.”




2017 Global Confectionery Market in North America, Europe and Asia

April 15th, 2017
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The Global Confectionery Market Research Report 2017 offers a comprehensive study on Confectionery Industry including the current Confectionery market trends and market status. The Confectionery Report focuses on the market in major continents, Like North America Confectionery Market, Confectionery market in Europe and Asia Confectionery market etc along with main countries like United States, Germany, Japan and China etc. on Confectionery market scenario.

2017 Global Confectionery Market is expected to register a CAGR of XX.XX % during forecast period.

1) Major key Manufacturers working in Confectionery industry is also mentioned.
2) 2017 Worldwide Confectionery market estimated at USD XXXX in 2016.
3) 2017 Global Confectionery industry projected to reach USD XXXX million at forecast period.
4) Worldwide Confectionery market projected to grow at CAGR XXXX % During forecast period.
5) Confectionery Market (in North America, Europe and Asia) expected to grow at CAGR of XXXX % over the forecast period.

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At an initial stage, the Confectionery market report covers the Confectionery basic information including Confectionery definitions, Confectionery market classifications, a wide range of applications and Confectionery industry chain framework. The Confectionery Report also covers industry development plans and policies, Confectionery product specification, Confectionery manufacturing process and price structures. Then the report focuses on a deep study of global factors influencing the Confectionery market like market revenue, product cost, Confectionery market volume, utilization ratio along with Confectionery market demand and supply analysis.

At a later stage, the report presents, Confectionery market SWOT Analysis, feasibility study related to Confectionery market future investment plans and Confectionery market investment return analysis are employed to study the Confectionery industry on a global scale.

In short, Confectionery report is overall research study on Confectionery industry. Special Thanks to the help and support from Confectionery industry technical experts and marketing experts for their valuable contribution in Research Team Survey and Interviews

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The Confectionery market research report consists of six sections, the first section includes about ” Confectionery ” basic product information; the second section includes the analysis of Asia’s Confectionery industry; in third section analysis of North American Confectionery industry is done; in the fourth section analysis of Europe Confectionery industry; in the fifth section the study related to Confectionery market entry and feasibility of investment study is done; in sixth section the valuable research conclusions related to Confectionery industry are listed.



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Confectionery Ingredients Market – Evaluation of Recent Industry Developments for 2016-2024

December 24th, 2016
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Transparency Market Research Reports incorporated a definite business overview and investigation inclines on “Confectionery Ingredients Market”. This report likewise incorporates more illumination about fundamental review of the business including definitions, requisitions and worldwide business sector industry structure.

Confectionery is related to food products which is also known as candies, toffees, lollipops, cotton candy and other sweet items. The confectionery is basically categories into two types namely bakers confectionery and sugar confectionery. Bakers includes cakes, sweet pastries, and others. Sugar confectionery includes chocolates, sweetmeats, chewing gum, and many more. To produce confectionery products various ingredients are used which can be naturally or synthetically sourced. Confectionery products are also produced with whey ingredients which such as lactose and whey powder. The lactose has a distinct property that provides various functional benefits in confectionery products. Whey powder helps in reducing sugar, proteins, and replace other milk products. Other confectionery ingredients includes sucrose, glucose, water, syrup, skimmed milk, icing sugar and many more. According to WILD Flavors, Inc., globally the confectionery ingredients manufacturers are aggressively inclined towards natural sources which is increased from 5.5% to 12% of total sugar and gums confectionery ingredient products launched during 2006 to 2010. According to Kalsec Inc., 80% of the parents prefer naturally source confectionery ingredients and products over synthetic colors.

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Confectionery Ingredients Market: Drivers and Restraints

Escalating demand of sugar free products such as candies and cakes for obese and diabetic patients, growing industrialization, increasing per capita spending power, use of naturally derived color with unique color emulsion technology are the factors expected to drive the growth of global confectionery ingredients market. Moreover, increasing health consciousness, changing eating habits & lifestyle and products innovation are some other factors expected to fuel the growth of global confectionery ingredients market. However, harmful effects with synthetic color and strict FDA regulations for private labels are the factors that may hamper the growth of Confectionery Ingredients market.

Confectionery Ingredients Market: Segmentation

The confectionery ingredients market has been classified on the basis of types of ingredient, application, form, and source.

Based on types of ingredient, the confectionery ingredients market is segmented into the following:

Coca & Chocolate
Starches & Derivatives
Oil & Shortenings
Dairy Ingredient

Based on application, the confectionery ingredients market is segmented into the following:
Hard Candies
Caramels & Chewies
Aerated Confectionery

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Based on form, the Confectionery Ingredients market is segmented into the following:

Based on sources, the Confectionery Ingredients market is segmented into the following:

Confectionery Ingredients Market: Overview

Based on type of ingredients, coca & chocolate is the most lucrative segment among others owing to higher consumption of these ingredients in diverse industries and benefits associated with chocolates includes antioxidants present in cocoa which increase level of good cholesterol or HDL. Coca & chocolate products are the sources of flavonoids intake which can improve blood vessel and reduce the risk of heart related disease. Most of the customers are inclining towards natural color products owing to health consciousness and increased awareness of effects of artificial color flavors. Moreover, natural colors are appropriate for wide range of confectionery ingredients and products such as gummies, hard candies, panned candies, tablets and gums. According to global new product, the consumption of natural color are growing globally.

Confectionery Ingredients Market: Region-wise Outlook

Depending on geographic region, confectionery ingredients market is segmented into seven key regions: North America, Latin America, Eastern Europe, Western Europe, Asia Pacific, Japan, and Middle East & Africa. Asia Pacific dominates the confectionery ingredients market followed by Europe, Japan and North America owing to high consumption of confectionery ingredients and products, health lifestyle, and use of natural ingredients products. Asia Pacific, Middle East and Africa hold huge potential and shows substantial growth owing to rising demand for natural ingredients for healthy lifestyle, increasing disposable income, growing urbanization and escalation in consumption of confectionery ingredients and products in these regions.

Confectionery Ingredients Market: Key Players

Few of the players of Confectionery Ingredients market are Cargill, Incorporated, Olam International, Barry Callebaut, Archer Daniels Midland Company, Ingredion Incorporated, Concord Foods Inc., Tate & Lyle PLC, AarhusKarlshamn and DuPont.

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Confectionery, Ingredients

Wacker Develops the World’s First 3D Printing Process to Use Gum

December 24th, 2016
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At ProSweets Cologne 2017, WACKER will presenting two world firsts for the confectionery industry. With WACKER’s innovative CANDY2GUM technology, it is possible to produce confectionery with a completely new mouthfeel: what begins as a piece of chewy candy turns into chewing gum after a short time.

Since this innovative product is made in a boiling process, manufacturers can now add water-based, fat-containing and natural ingredients, such as fruit juice, cocoa and coffee.

Plus, the fair will see WACKER showcasing the world’s first 3D printing process to use chewing gum. For the first time, chewing gum comes in a variety of customizable shapes. The international supplier fair for the sweets and snacks industry will be held in Cologne, Germany, from January 29 until February 1, 2017.

Late January, WACKER will premiere its new CANDY2GUM technology at ProSweets Cologne. With CANDY2GUM, it is possible to produce innovative chewy candy that turns into chewing gum after a short time – the mouthfeel and chewing experience are absolutely unique.

The new technology does not only alter the texture of confectionery. It also opens up new opportunities for flavors and ingredients that, until now, were unheard of for chewing gum – fruit juice, coffee, milk, caramel, chocolate, coconut and plant extracts. Now, a multitude of water-based, fat-containing and natural ingredients are available for use in chewing gum.

The secret behind this confectionery innovation is the production process – CANDY2GUM products are simply boiled. Conventional chewing gum, on the other hand, is made in a dry kneading process. Water-based and fat-containing ingredients, such as fruit juice and cocoa, are exactly what the traditional kneading process cannot handle.

Not so with CANDY2GUM. Because the production process is similar to making chewy candy, standard sugar-confectionery cookers can be used. WACKER offers a suitable premix for this: CAPIVA C03. The premix is just added to the candy mass – and a simple piece of chewy candy becomes an innovative CANDY2GUM product.

CAPIVA C03 is insoluble in water, but it melts fully, which means it can be blended homogeneously. The fact that WACKER’s premix is ideal for use in both sugary and sugar-free candy mixtures opens up numerous opportunities for novel confectionery products.

With CANDY2GUM technology, it is now possible to produce confectionery goods that begin like a piece of chewy candy and turn into gum as they are being chewed. On top of this, they feature completely new flavors and ingredients.

At the tradeshow, WACKER is presenting the world’s first 3D printing process to use chewing gum. WACKER’s experts have developed a novel product formulation specifically for printable gum and have optimized the software and hardware for this sophisticated food matrix. As a result, chewing gum can be formed in many shapes, not just as sticks, balls and pellets. Whatever is needed, whether a name, logo or lifelike miniature figure, this new technology can produce gum in a wide range of colors, shapes and flavors – individually personalized.



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Inaugural class of the US National Confectionery Association’s Future Leadership Program announced

January 23rd, 2016
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Five young professionals have been chosen as the inaugural class of National Confectioners Association – NCA’s Future Leadership Program. The 2016 class includes one of the confectionery industry’s youngest CEOs, several people who have grown-up in the industry watching their family businesses flourish, and a young confectionery broker.

“Aligned with NCA’s vision of advancing the confectionery industry, the Future Leadership Program was developed to help build knowledge and leadership skills while raising the visibility of talented young professionals,” said NCA President and CEO John Downs. “Congratulations to the inaugural class, I look forward to interacting with each of them and tracking their future success.”

The one-year program will last for the duration of the 2016 calendar year and includes complimentary registration to NCA’s State of the Industry Conference (February 28-March 2 in Miami), the Sweets & Snacks Expo (May 24-26) and the Washington Forum (September 28-29 in Washington DC). Program participants will also be paired with a highly regarded leader within the confectionery industry who will serve as a formal mentor.

The 2016 Future Leadership Program class is:

Sarah Atkinson
Director of Marketing
Atkinson Candy Company

Elizabeth Clair
National Confectionery Sales Manager
Barry Callebaut

Byard Ebling
Client Development Manager/Business Manager
Shankman & Associates

Amy Guittard
Director of Marketing
Guittard Chocolate Company

Chris Jenco
Jenco Brothers’ Candy

The Future Leadership program is designed to provide support, education, access and opportunity to individuals within the confectionery industry who wish to advance into the ranks of leadership. The application process for the 2017 class will be open in August.

Source: World Bakers


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Europain & Intersuc 2016: a focus on current trends and future challenges in bakery and confectionery

January 16th, 2016
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europain-intersucFrench shows Europain & Intersuc 2016 will put forward concrete solutions for the various trades concerned. Europain & Intersuc 2016 takes place from 5 to 9 February at the Paris-Nord Villepinte exhibition centre, and the country guest of honour is Venezuela.

The organizers are mentioning that the challenges facing the bakery trade are diversity, renewal, savoir-faire and sales expertise.

Based on the 2015 qualitative survey conducted by industry analysts CHD Expert with industry professionals, more than 9 out of 10 bakers now propose savoury products, up 10 per cent as compared to the past 3 years.

“These figures attest to the overall trend in the sector that artisans must take into account:  snacking. According to a recent survey, to the question, ‘Where would you like to find the most snacks to eat on the go?’ 42 per cent of consumers answered ‘in bakeries’, compared to supermarkets with 36 per cent of answers,” explains Jean-Pierre Crouzet, President of the Confédération Nationale de la Boulangerie-Pâtisserie Française (CNBPF), the French Trade Federation for the Bakery and Pastry Trades.

Europain & Intersuc 2016 brings the following answers to the challenges facing the bakery industry:

An exhaustive exhibitor offering

  • Multi-purpose and more economical equipment, capable of adapting to various production requirements, cost-effective, and affording better working conditions
  • Innovative ingredients to facilitate manufacturing processes
  • Training to help develop new products and acquire new skills

Events and workshops

  • New in 2016: Eat-in Bakery area — Featuring products, equipment and solutions for ‘snacking’
  • New in 2016: The Baker’s Lab, with 35 workshops introducing the latest innovations in terms of equipment, products and trends in healthy nutrition, including contributions by specialist web portal and trade-magazine publisher La Tribune des Métiers around the theme of My Internet Bakery
  • New in 2016: The Baker’s Restaurant — Over 30 live demonstrations to help develop the catering offering, including Snacking Battles by specialist e-magazine La Toque Magazine and event organised by sector-specific web portal France Snacking

The challenges facing the pastry/confectionery sector: surprising consumers through originality, to offer pleasure…within reason. For artisan pastry shops, 50 per cent of turnover is made up of fresh pastry, the study made in 2015 revealed.

The challenge for the pastry sector is to be able to propose classical recipes that are surprising in their taste, associating pleasure and reason thanks to products that are light and contain less fat, but are still just as exquisitely gourmet and, finally, highlight the products using specific arrangements and presentations after the fashion of the luxury industry. This is the perfect equation to offer consumers a unique sensory experience,” explains Nicolas Nouchi of CHD Expert.

Pierre Mirgallet, President of France’s Confédération Nationale des Artisans Pâtissiers, the National Federation for the Artisan Pâtisserie Sector, insists on the importance of differentiation: “Artisans need to stand out […] by being innovative in terms of shapes, combining flavours, and using noble raw products that are not profitable for industrial production.”

Europain & Intersuc 2016 brings the following answers to the challenges facing the pastry industry:

The trade show is offering:

  • Equipment and appliances that allow to easily change textures and personalise creations
  • New raw-products rnages ensure complete traceability, featuring approved labels – also for natural, healthy and organic provenance – and a lower fat/sugar content

 Events and workshops, with Venezuela in the spotlight as country guest of honor

  • New in 2016: Intersuc Lab — Over 35 sweets demonstrations illustrtating the latest techniques and trends in pastry, chocolate and ice-cream making as well as confectionnery, including a sweets challenge, part of the Festival de la Créativité, organised by French specialist magazine Le Chef
  • The Sens & Chocolat Festival organisedy B2B web portal PLANETGOUT — Round tables, demonstrations, master classes on Grand Cru chocolate. The country guest of honour, this year, is Venezuella

Europain & Intersuc 2016 brings the following answers to the challenges facing the industry:

An exhaustive exhibitor offering

  • Production chains and machines that are multifunctional, multi-purpose, modular and environmentally friendly, thanks to alternative technologies (for saving energy, curbing industrial pollution, etc.)
  • Innovative digital-control methods
  • New flours, adjuvants and additives to enrich, or enhance, reliability for both recipes and processes

Conferences and debates

  • New in 2016: Café des Conférences
    Conferences and round tables hosted by the Fédération des Entreprises de Boulangerie et Patisserie Françaises (FEBPF), the French Federation for the Bakery and Pastry Sector, will enable visitors to keep up to date with the challenges facing the industrial bakery-pastry sector (methods, quality, export trade, etc.)

Europain Innovation Awards

The Europain Innovation Awards and Intersuc Collections are packed with the technology and solutions available to professionals seeking to boost their business and productivity. In 2014, 10 innovative products and solutions were rewarded at the trade show. In 2016, in order to take part in the Europain Innovation Trophies and Intersuc Collection 2016, exhibitors had until 19 November 2015 to submit their applications.

Source: World Bakers


Bakery, Confectionery, Events, Pastry , , , ,

Kids love sweets

June 26th, 2015
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Children and teenagers continue to represent a significant target audience for the global confectionery industry, according to a new report entitled Children’s Food & Drinks – Global Trends & Opportunities, from Leatherhead Food Research.

Although demand for most types of confectionery remains strong among younger audiences, some of the more popular children’s varieties include confectionery with novel shapes, ‘interactive’ confectionery and certain seasonal novelties. Many confectionery manufacturers have been reformulating their products to improve their nutritional image – typically, this has involved removing artificial additives, as well as lowering sugar levels and increasing fruit content.

The global market for confectionery aimed at children was worth an estimated US$32.7bn in 2014, up by more than 18 per cent from US$27.7bn in 2010. The sugar confectionery sector accounted for almost 57 per cent of overall sales within the last year, with chocolate making up the remainder. The children’s sector accounts for 17.2 per cent of global confectionery sales, although this rises to almost one-third (31%) for sugar confectionery.

With sales worth US$6.52bn, the US has the world’s largest market for children’s confectionery products. Other sizeable markets include Western European countries such as the UK (US$2.25bn), Germany (US$1.85bn) and France (US$1.59bn). The French market is unusual in that the chocolate sector is larger than its sugar confectionery counterpart, accounting for over 55 per cent of total sales in 2014.



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Stevia Still at the Starting Gate in Sugar-Free Confectionery

March 21st, 2015
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Despite ongoing concerns about health and the reduction of sugar in the diet, sugar-free lines accounted for less than 7% of global confectionery launches in 2014, a similar penetration level to that in 2013.

With ongoing concerns about health and the reduction of sugar in the diet, the sugar-free confectionery market should be booming. This is particularly in the face of ongoing technical developments that have improved sensory properties, and the appearance of new sweeteners and other ingredients with a more natural image. Yet sugar-free lines accounted for less than 7% of global confectionery launches recorded by Innova Market Insights in 2014, which is a similar penetration level to that in 2013.

There are significant differences between product types, however, with sugar-free launches representing just 1% of chocolate confectionery introductions, rising to 7.5% in sugar confectionery and to over 63% in chewing gum. Even within the very diverse sugar confectionery market, penetration varies by type of product, with sugar-free launches focused particularly in the hard candy market, where they accounted for nearly one-fifth of introductions.

In combining calorie, particularly sugar, reduction with naturalness, the spreading regulatory approval for stevia sweeteners in markets such as the US, Australia and then the EU over the past five years has caused something of a revolution in sweetener use across a range of food and drinks markets, although this has had only limited effect in confectionery to date. Just over 1% of confectionery launches in 2014 featured stevia as an ingredient, which was a similar level to that in food and drinks as a whole, but behind the levels of use in soft drinks and tabletop sweeteners, for example.

“Formulation problems and the bitter after-taste of stevia are felt to have held back product activity in some instances,” according to Lu Ann Williams, Director of Innovation at Innova Market Insights, “but some sectors have found this less of an issue, particularly licorice sweets and medicated confectionery, and improved formulations are now being introduced to allow more products in other areas.”

The United States is leading activity levels in sugar-free confectionery with sugar-free lines accounting for 11% of total confectionery launches recorded by Innova Market Insights in 2014. Uptake of stevia is also more advanced, featuring in 2.6% of introductions, which although still relatively modest, is twice the global average.

A review of new product activity over the past few months reveals a wide range of US introductions featuring stevia, including additions to the Coco Polo and Chocorite chocolate bar ranges, SteviDent’s Stevita chewing gum, Ricola Liquorice Pearls, Rap Protein Gummis and Sencha Naturals Green Tea Mints.

A major step forward in Europe in 2014 was the introduction of the first European confectionery lines from chewing gum market leader Wrigley to feature stevia, with its introduction of Extra Professional Mints in Forest Fruits and Classic Mint variants. Initially launched in Germany, the mints are slated for launch in 20 European markets. Wrigley has used stevia in chewing gum in Japan, where it has been permitted for many years, but this marked its first multi-country introduction of a stevia-sweetened product.

Fears over the health impact of sugar consumption and concerns over the safety of some artificial sweeteners should give a major boost to plant-based “natural” sweeteners, and the development of new sweetener systems is already offering solutions to improving taste profiles.

“The confectionery industry has been perhaps slower to take on stevia sweeteners than originally forecast,” Williams concludes, “and it remains to be seen how take-up will develop over the next few years.”



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The US confectionery market

January 17th, 2015
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Research and Markets has added the ‘Review of the Confectionery Product Market in the United States’ report to its offering.

The report found that manufacturers’ use of healthier ingredients and easier access to emerging economies will have an effect on the growth of the confectionery market in the US, and analyses some key challenges and success factors.

The study also provides a competitive landscape and profiles three of the top confectionery companies, including Mars Inc., Mondel?z International Inc., and Hershey Co.

The report divides the industry into three segments: chocolate, sugar and gum confectioneries.

The base year is 2013; the forecast period is from 2014 to 2020.



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Doehler Unveils Fresh Ideas for Sweets, Fruit Gums

September 20th, 2014
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DoehlerDoehler has developed a range of natural flavours and colours as well as fruit juice concentrates and tea extracts specifically for the confectionery industry.

Trends from the beverage industry are increasingly spilling over into other segments of the food industry, creating refreshing inspiration for innovation in the confectionery industry. To meet this trend, Doehler has developed a range of natural flavours and colours as well as fruit juice concentrates and tea extracts specifically for the confectionery industry. “Clear lemonade”, “chai-orange”, “ginger ale-chilli” or even “Hugo” could soon be providing refreshment in the confectionery aisle.

The topic of “naturalness” is becoming more and more important in all segments of the food market – and this also applies to confectionery.

“As a manufacturer of natural ingredients for food and beverages, Doehler puts naturalness at the heart of everything it does,” said Ingo Schlüter, Head of Sales Region Europe at Doehler. “Thanks to the company’s own fruit processing facilities, it is able to produce a very extensive portfolio of different natural ingredients such as fruit juice concentrates, fruit preparations, natural flavours and colours and much more. This allows Doehler to offer the confectionery industry not only high quality, natural building blocks but also a product experience that stimulates all these senses equally.”

Source: Asia Food Journal


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