Breaking News on Confectionery & Biscuit Processing

Processing Equipment & Systems, Automation, Control

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Special Edition: Hygienic Design & Quality Testing

Retailers pressure confectioners to implement digital traceability standards

Retailers are piling the pressure on confectioners to swap paper records for quicker mobile scanning technology to trace the source of raw ingredients, protecting them in the event of a recall, according to computing firm Intermec.

Sugar confectionery processing evolves for nutraceutical age

Sugar confectionery processing suppliers are having to adapt to increased demand for nutraceutical confections, which require more complex handling.

Dispatches from Pack Expo 2013 in Las Vegas

The Buzz: Pack Expo 2013 for confectioners

Catch up with the social media buzz at Pack Expo 2013 in Las Vegas to keep pace with the latest confectionery industry developments

Dispatches from Pack Expo in Las Vegas

Confectionery equipment investments set to grow, says PMMI

Booming demand from the growing middle classes in emerging markets mean confectionery industry investments in processing and packaging equipment will grow 4% to 5% annually, according to a report by processing and packaging association PMMI.

News in brief

Positive displacement pumps protect confectionery, says Watson-Marlow

Positive displacement pump technology can protect viscous confectionery, according to one firm behind the machinery.

News in brief

ConfectioneryNews gears up for Pack Expo

ConfectioneryNews will be reporting from Pack Expo in Las Vegas this month to bring you the latest on processing and packaging innovations in the industry.

GEA, Niro, Siemens in $30m auction selling off food processing equipment

A large-scale equipment auction is selling off barely used machinery from GEA, Niro, Siemens and other big names.

Auction at Nestle plant offers sweet deals

Auctioneer Harry Davis & Co. is auctioning off assets from an old Nestle facility in MN, promising a wide range of processing equipment at bargain prices.

New method to measure chocolate’s cocoa content

Researchers are touting a new process to measure the cocoa content of chocolate that requires no sample preparations or chemicals.

News in brief

Duyvis Wiener acquires Thouet

Dutch headquartered equipment supplier Royal Duyvis Wiener has acquired German firm Thouet Maschinenbau.

Software helps food firms wrestle with supply chain challenges

ToolsGroup offers software designed to help food and beverage processing firms improve supply-chain and sales/operations planning.

Cold-storage humidification sanitizes, disinfects

Smart Fog has launched a new cold-storage humidification system that sanitizes and disinfects at the same time.

Just Born goes landfill free through energy-to-waste method

US confectioner Just Born is reusing or recycling all waste at its headquarters and main production plant after finding a solution to convert a portion of previously unrecyclable waste into energy.

Burton’s invests in real-time monitoring ‘first’ for biscuit industry

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.

SPECIAL EDITION - FLEXIBLE AND HIGH-SPEED CANDY MAKING

Enrobing for variety: The fast and the decorative

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.

SPECIAL EDITION - FLEXIBLE AND HIGH-SPEED CANDY MAKING

Kraft files patent for multi-purpose gum rollers

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.

Special Edition - Flexible and high-speed candy making

SMEs, Nestlé and Valor in ultrasound chocolate tempering project

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 and Bosch woo food processing recruits

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.

Temper chocolate masses with inclusions in one machine, says Rasch

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.

Air velocity indirectly impacts cocoa browning during roasting: Study

Temperature and its duration have the biggest impact on the browning of cocoa beans during roasting, but air velocity also indirectly influences the process, a study finds.

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