Toray Plastics (America) has unveiled a film for gas-flushed packaging applications offering enhanced oxygen and moisture barrier properties.
Mondelez has developed a method for improved print quality on chewing gum that it claims will help boost consumer appeal.
Theegarten-Pactec is to form a Research and Development Department for Flowpack Systems concentrating on horizontal flowpack machines due to an increased demand.
UK-based Burton’s Biscuit Company claims to be piloting the first real-time control room technology for the biscuit industry as part of major supply chain investments.
Mondelēz International has renewed its contract for managed pooled pallets with CHEP for more than seven million pallet movements annually.
Constantia Flexibles has acquired a 60% stake in an Indian packaging company as part of its plan to expand in Asia.
Mondelez has filed a patent for chocolate bar packaging featuring multiple holographic images that change depending on the angle you look at the product.
Nanoparticles from food and drink packaging will not migrate into the product, according to a prominent expert in the field.
Confectioners are changing the structure of Easter chocolate egg packaging to cut the amount of materials needed while improving consumer appeal, according to a packaging expert.
Self-sorting chocolates and ketchup that regulates how much you dispense for you are just some of the future packaging trends flagged up by UK firm Benson Group.
Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.
Enrobing is fast and arms manufacturers with the ability to create varied, decorative confections that appeal to the ever-demanding consumer, a leading industry consultant says.
Robots are quicker and more agile than any human, never go sick and don’t take holidays. But these solid, nimble giants come with their own challenges.
Kraft Foods (now Mondelez) has filed a patent for a chewing gum manufacturing process that can form the gum mass while cooling or heating at the same time.
Confectionery packaging speeds are nearing their peak with better in-feed and downstream equipment, combined with advances in printing technology, according to the chairman of the NCA’s Supplier Advisory Committee.
A group of small-to-medium-sized enterprises along with multinationals Nestlé and Valor have embarked on a project to improve chocolate tempering using ultrasound.
Nestlé has teamed up with Bosch Packaging Technology and trade body the Food and Drink Federation (FDF) to recruit young talent for the UK food and drink manufacturing industry.
Tna has opened a European manufacturing hub to be closer to its customers in the region.
ULMA Packaging has unveiled a horizontal flow pack wrapper (HFFS) for the bakery, confectionery and produce industry.
German equipment supplier Rasch says that chocolate makers can keep inclusions such as whole nuts and raisins in the chocolate mix during tempering without having to separate them.
The metal tin packaging market has gone ‘back to basics’ – to what is good for the environment and good for Europe, marketing manager for Crown says.
German confectionery coatings firm Capol plans to venture into the supplements sector to establish a second business pillar for growth and gain technological knowledge, its CEO says.
Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of...
Confectioners’ innovative products are being ruined by unimaginative pack styles, according to a packaging expert at Datamonitor.