On thursday 11 September, Alland & Robert took part in the World Confectionery Conference in Brussels. Its fifth edition, organized by industry media Confectionery Production, brought together players from across the confectionery industry, including finished products, equipment, ingredients and systems. This year’s event focused on sustainability, technological innovation and societal challenges.
We’re delighted to have been represented by our R&D director Dr. Isabelle Jaouen. As a recognised acacia gum expert, she gave a detailed presentation on the versatility of acacia gum in confectionery, and focused particularly on Alland & Robert’s innovative solutions to mix hydrocolloids for a successful substitution of gelatin in vegan or plant-based formulations.
We are also very proud to have received the Innovation in Ingredient Award for Syndeo® Gelling. The World Confectionery Awards are presented each year at the World Confectionery Conference accross six categories. We are honored to receive the Award for Innovation in Ingredients, a testament to our commitment to pushing boundaries and delivering expertise and excellence in our products. As a replacement for gelatin, Syndeo® Gelling draws on the amazing functional properties of natural gums to meet the evolving expectations of professionals in the confectionery industry.
