Product innovations > All Products
Video
CHOCOEASY® - Welcome to the Future of Chocolate Production - NETZSCH
11-Apr-2011 -
NETZSCH’s ChocoEasy® enables chocolate makers of any size to cost effectively manufacture all varieties of chocolate from scratch. Released from their traditional dependence on large chocolate suppliers, confectioners are now free to create their own chocolate recipes.
Information request
Tasty Technology for High Quality Jelly Products - Hänsel Processing
14-Mar-2011 -
The JellyStar® 2014 cooking plant in its third stage of development is appropriate for all common jellying agents and is characterized by its compact construction, offering the possibility to produce high quality jellies with KHP-machines even if space is limited....
Information request
11 Key Players Make A Winning Team - Buhler Group
07-Mar-2011 -
Find out how Buhler score on all sides with 11 brand new machines for an impressive line out at Interpack this year. Buhler steps into different areas with no less than 11 machines specifically designed for growth markets, with leading...
Information request
ROTAMAT® continuous rotor cooking system - Hänsel Processing
28-Feb-2011 -
The ROTAMAT® continuous rotor cooking system is particularly conceived for quick and gentle cooking processes – also under vacuum – of milky masses. Usually inevitable Maillard reactions are minimized in a way that makes it possible to produce light cream...
On-Demand Supplier Webinar
Editorial webinar: Peelable packaging: Lifting the lid on end user appeal - William Reed Business Media
15-Feb-2011 -
Openability is a key element in successful packaging.By attending this webinar, you will:
Learn how Fraunhofer AVV’s assessment of opening forces such as pull tab or sealed seams is critical to packaging development.
Understand the dynamics behind easy peel lidding and reliable...
Information request
Buhler - Energy efficiency solutions - Buhler Group
31-Jan-2011 -
13,000 schools in Africa could be built in saved energy bills from cocoa bean processing, but how to save Energy in the cocoa and chocolate production process? First stop - Buhler Energy Audit. Find out more
Information request
KHP's Hard Candy Cooking & Forming Line SUCROLINER - Hänsel Processing
26-Jan-2011 -
Klöckner Hänsel Processing has the ability to produce up to 4,000 kg per hour of formed hard candies - solid or filled.The characteristics of the Sucroliner line exist of the combination of large output under automated conditions and flexibility. It...
Technical / white paper
ISO26000-Guidance on Social Responsibility by SGS - SGS
18-Jan-2011 -
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...
Information request
Why Burn Your Profits when You Can Burn The Shells? - Buhler Group
08-Nov-2010 -
The Burning Issue – Achieve Huge Savings In Your Energy Costs. Reduce your Co2 emissions, look after the planet and finally watch your high-energy bills go up in smoke! Buhler’s cocoa shell combustion system Tomorrow’s winner for today.For more information...
Technical / white paper
Freshen your soft candy with sucrose esters of fatty acids. - Sisterna
06-Sep-2010 -
Toffee, fudge and fondant tend to harden and, if fat is incorporated, become rancid during storage. Sucrose esters stabilise the sugar matrix and encapsulate the fat, thus improving shelf life. Additionally it accelerates the production process.
Information request
Buhler – Energy efficiency solutions in refining - Buhler
05-Jul-2010 -
Roll refining is one of the most important process step for producing chocolate. Buhler is able to show solutions how energy consumption can be reduced thus cutting production cost and contributing to a more sustainable chocolate production. To request more...
Application note
Sucrose esters in colour emulsions - Sisterna
21-Jun-2010 -
Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be widely used, with good stability. Simple equipment can do the job. Also suitable for omega-3 and sterols.
Research study
Palsgaard® AMP 4448 - Turn shortage into economical benefits - Palsgaard
31-May-2010 -
Did you know that Palsgaard offers the most efficient alternative to lecithin in chocolate and compound products? Palsgaard® AMP 4448 means stable and low viscosity and cost reductions from reduced fat contents and uniform production.
Information request
Webinar: New Cocoa butter measuring system: The MultiTherm TC™ - Buhler
10-May-2010 -
With rising prices of raw materials and the effect that cocoa butter’s solidification and crystallisation can have on quality, it’s become increasingly important to be assured of a quality cocoa butter. Buhler launches a revolutionary new cocoa butter measuring system...
Technical / white paper
Sucrose esters of fatty acids in colour emulsions - Sisterna
23-Apr-2010 -
Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be widely used, with good stability. Simple equipment can do the job. Also suitable for omega-3 and sterols.
Technical / white paper
Generate sales leads with a good white paper - William Reed Business Media
24-Mar-2010 -
White papers (or technical papers) are one of the most effective ways to generate leads for your sales team and improve your company’s reputation as an expert. Want to know how to create effective white papers? Download this guide now....
Video
Chocolate & Confectionery Fats from AAK - the natural choice for your chocolate business - AAK
16-Feb-2010 -
AAK's products are highly developed and derived from natural and nutritious raw materials like palm and shea.From our seven production sites worldwide, we supply products to the Chocolate and Confectionery industry, the Edible oils industry as well as for cosmetics...
Event programme
3rd Healthy & Nutritional Bars Conference: Brand Excellence & Innovation - Bridge2Food
07-Dec-2009 -
Join this unique industry conference (3rd time!) for new inspiration, market & business cases, network opportunities: 3 & 4 Febr. 2010 (Cologne). Top speakers: Mars, Cadbury, General Mills, PowerBar Europe, Permedia Foods, LightHouse, Cargill, Fonterra, Taura, IPLC, Innova, etc. Incl....
On-Demand Supplier Webinar
Make it delicious please – and healthier too! - Roquette
26-Oct-2009 -
Consumers buy chocolate and bakery goods to enjoy them – but seek nutritional benefits as a desirable extra. In this webinar discover where the SweetPearl™ ingredient concept comes in: a more creative final product profile delivering premium taste and well-being.
Product brochure
AAK has launched new confectionery filling fat - AAK
26-Oct-2009 -
DELIAIR™ NH - Unique for aerated non-hydrogenated smooth fillings - nominated for an FI Excellence Award in the category "Confectionery Innovation of the Year"!The unique confectionery filling fat DELIAIR™ NH has extremely good aerating properties and is flexible and robust...