News

Confectionery Expo Cologne: tradition and innovation, fruits, proteins, free-from and sweet Summary of the Association of Hungarian Confectionery Manufacturers The world’s largest confectionery trade fair, ISM Cologne, which celebrated its 50th anniversary this year, closed

The Association held its conference focusing on innovation and sustainability on 5 December 2019. Speakers and topics: “Hungarian confectionery industry from the point of view of the Ministry of Agriculture” – Róbert Zsigó, State Secretary for

The Association has issued its brochure. Click here to download. (in Hungarian only)

Support of compliance is essential for the competitiveness of food SMEs HACCP, TFMS, IFS, FSA, COFRAC, BRC, BSCI, ETI, Fairtrade, UTZ, RSPO, Rainforest Alliance… These are just a few abbreviations that cover complex compliance systems

We propose that the European Commission and the other Member States reject the ban announced by France on the use of titanium dioxide (E171) in the food industry and the extension of the measures to

Resolution of the Association of Hungarian Confectionery Manufacturers  on the Palm Oil Issue The confectionery industry is aware that current palm oil management raises questions. Also, because conscious consumers are sensitive to the palm oil

Land is already under growing human pressure and climate change is adding to these pressures.The IPCC, the world body for assessing the state of scientific knowledge related to climate change, its impacts and potential future

The biscuit market is expanding both in Hungary and worldwide More than one thousand years old, the biscuit endures despite climate crisis With an estimated four percent increase in turnover this year, the 28,000 tonne

Based on the proposal of the Reading Committee and the decision of Dr. István Nagy, Minister of Agriculture, the Association won a grant of HUF 700,000 from the Ministry of Agriculture. The amount will be

‘Changing trends and opportunities in the confectionery industry.’ AUTHENTICITY It is noticeable that the consumer demand for sugar-free diets is leaning towards a desire for authenticity, which mainly requires sweets to be authentic: with natural

The Association held its H1 assembly on 21 May 2019. The General Meeting approved the financial statements for 2018, supported the signing of a Strategic Partnership Agreement with the Ministry of Agriculture, and transferred its

In the past year, the value of sold seasonal Easter sweets increased by 10% compared to growth expectations of 2-3%. This year, confectioners expect a further increase in the value of confectionery, while the volume

Congratulations to Kockacsoki on opening a Café in Budapest. Kockacsoki employs people with autism. (Pay a visit at KockaCsoki – Dózsa György út 32., Budapest 1071 / Mo – Fri 10am – 5pm)

The German Ministry of Agriculture has issued its national food strategy. More information is available in German through the ministry’s website. CLICK HERE

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.

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 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, 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.

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 the  5 basic tastes based on chewing: sweet, sour, salty,

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.