Confectionery news

Gum arabic: the hope of Africa

Almost everyone has eaten or has rubbed gum arabic on themselves or on their teeth, which incidentally has no connection with the Arabs. Gum arabic is a resinous material sourced from the acacia tree, it is rich in minerals and bacteria that is useful for humans, and after processing it is added to a diverse range of foods from soft drinks to confectionery because it is an excellent texture modifier.


Who sneaks the candy from its wrapping?

4 December 2018, for centuries, Hungarians have decorated their Christmas trees by hanging so-called szaloncukor (‘salon candy’), a traditionally fondant-based candy coated in chocolate that is wrapped in shiny, colourful foil, on their trees. While


The candy renaissance

The candy market is on the rise again, and after a few years, more and more domestic buyers will indulge in some sweet delights. In accordance with consumer trends, novelties have emerged in the fruit gum and licorice markets as well, such as gluten-free or vegetarian gummy candies.


CAOBISCO Annual General Assembly 2018

CAOBISCO, the Association of European Confectionery manufacturers held its Annual General Assembly on 14-15 June 2018. The Association of Hungarian Confectionery Manufacturers (HUNBISCO), with an observer status, was represented by the vice-president and the secretary.


The relationship between colours and flavours

Taste is much more complicated than most people would think. The taste is just a tiny ingredient in flavour sensation, we can only differentiate between theĀ  5 basic tastes based on chewing: sweet, sour, salty,


The chocolate bunny boom

The Association of Hungarian Confectionery Manufacturers (HUNBISCO) is optimistic about the prospects of the Hungarian confectionery market. According to Nielsen’s latest figures, in last year’s Easter season Hungarians took home 900 tons of chocolate figures, a 20% increase compared to 2016.