On Demand Why we use both sugar and syrup, what types of flavors work best, and some differences and similarities between gelatin and pectin gummies – the two largest gelling agents in the segment – will be reviewed.

On Demand People want their treats, but don’t always want all of the dietary impact resulting from indulgent decisions. As a result, the popularity of low-sugar and no-sugar candy and confectionery products continues to grow. But who is buying these products, where are they buying them, and why?

On Demand This webinar will deliver tangible ways to tap into the unlimited potential of natural, clean label colors in confectionery that are driving modern consumer buying habits. 

 On Demand It’s clear that the global candy industry is rapidly changing and keeping up with those trends will require both historical context and an eye toward innovation.

AVAILABLE ON DEMAND SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.

AVAILABLE ON DEMAND Concerns over food safety, reliability, and traceability get a great deal of attention within plants.  Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.

AVAILABLE ON DEMAND As demand for chocolate grows in developing markets, can the existing cocoa-growing regions meet the supply-side challenge? Bettering the economics for small farmers in Africa, Asia, South and Central America requires a comprehensive approach, one that takes into account improving agricultural practices, enhancing supply chain infrastructures, expanding community services, boosting farmer incomes and taking advantage of evolving technologies.

AVAILABLE ON DEMAND Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.