On August 29, Chef University hosted a seminar for industrial partners on “New Solutions and Concepts in Confectionery Production.” The event served as a platform to discuss the latest innovations and trends in the industry, including the presentation of new developments from Best Way Foods.

Our company introduced a range of new ideas in glazes and chocolate coatings for candies. The seminar featured innovative products from brands such as ASM, Barry Callebaut, and Terravita. These solutions significantly expand confectioners’ possibilities, offering new taste and texture experiences.

Additionally, we presented our new portfolio, which includes products and ingredients from Aptunion, Santo Santaniello, Diana Foods, and Muntons. This variety of components allows confectioners to create candies with unique characteristics that meet the most up-to-date market requirements.

Maria Manturova, our confectionery technologist at Best Way Foods, shared with seminar participants unique candy flavors and combinations. Her presentation included the following creations:

1. Molded candy “New Year”

2. Molded candy “Innocent”

3. Vegan “Bird’s Milk” on soy hydrolysate VPN

4. Crunchy chocolate-hazelnut candy

5. Coconut Delicacy

6. Coconut Delicacy Truffle

7. Orange Joy

8. Malt Truffle

9. Coffee-fudge candy

10. Candy “Health Point”