How does Nestlé get the bubbles into an Aero chocolate bar, why is food engineering dominated by men and what high tech kit produces instant coffee?
Nestlè UK and Taste Success, an industry-led campaign by the Food and Drink Federation (FDF) will host a live Twitter Q&A with engineering graduates from its apprenticeship scheme from midday-2pm tomorrow (Thursday, March 6).
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects and may even put consumers off, say researchers.
Natra announced it will open a sales office in Hong Kong this year, as well as its first production site outside Europe, in Canada.
Sweet manufacturer Haribo has booked Leeds-based engineering firm JPG to build its £92M confectionery plant at Castleford, West Yorkshire.
UK production line supplier Sewtec has opened an R&D facility in England to support customer projects and to develop robotic equipment for the confectionery industry.
Fortress Technology has received IP69K rating for its Stealth mode of metal detector, stressing the importance of robust washdowns in food safety.
Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.
Biscuit and snack producer Burton’s Biscuit Company has installed equipment at its Llantarnam factory in Wales to make the chocolate cream for a ‘Choccie Dodger’ version of its iconic ‘Jammie Dodger’.
Coffee processing equipment supplier Probat will produce machinery for chocolate manufacture after acquiring the Ladco Group.
Selecting cooling tunnels and enrobers that allow you to pull out the dirty part of the machine to replace with an earlier cleaned component is more hygienic and cuts downtime in half, says equipment supplier Aasted.
The confectionery industry will move from aluminum surfaces on processing and packaging equipment to stainless steel in the next five years in order to raise sanitation standards, according to Bosch.
Auditory testing to measure the crunch noise a product will make when it is chewed in the mouth is quickly becoming widespread in the confectionery industry.
Choosing equipment that allows you to access critical areas for inspection is essential to limiting water use during production, but some processes are better suited to a wet wash, says equipment supplier Sollich.
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 suppliers are having to adapt to increased demand for nutraceutical confections, which require more complex handling.
Catch up with the social media buzz at Pack Expo 2013 in Las Vegas to keep pace with the latest confectionery industry developments
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.
Positive displacement pump technology can protect viscous confectionery, according to one firm behind the machinery.
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.