For anyone involved with the development of new confectionery brands, a visit to Baker Perkins Product Forum at Interpack is essential. The location is Düsseldorf, Germany, the dates
April 21-27.

Ingredient, flavouring and process experts from five leading companies will all be on Stand 2A03 in Hall 2. They will explain how the latest materials, textures, inclusions and processing technology open new avenues for end product development with particular emphasis on the emerging sectors of Health (e.g. fresh breath; energy) and Pleasure (e.g.indulgence; sensations).

Palatinit, Firmenich, CAFOSA, British Sugar and Baker Perkins bring unrivalled expertise in flavours, gum bases, sugar and sugar replacers and their practical application.

As a taster of what’s on offer, a new capability to deposit gum bases and incorporate gum into candies and lollipops provides exciting opportunities. Virtually all products can now be made in both sugar-based and sugar-free variants. Functional/ pharmaceutical products with active ingredients offer added-value options. There’s almost limitless opportunity for variety in colours, stripes, layers and patterns.

A wide selection of new ideas will be on display, or, if you already have some concepts you would like to explore, the Product Forum is the place to find out exactly how far today’s technology can take you.


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