Large scale solar food processing remains under-exploited, especially in hot countries, according to a study that is due to be published in the Journal of Food Science and Technology.
FleetwoodGoldcoWyard has updated its mini-buffer and multi-lane conveyor systems, claiming they offer improved production line efficiency.
Confectionery manufacturers can reduce the breakage of candy canes and compare products to rivals with texture analyzers, according to eqipment supplier Texture Technologies.
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The demand for bakery and confectionery food processing machinery is to increase over the next few years as employment and incomes rise in developing countries, according to Freedonia.
Nut traces can be better detected in dark chocolate and biscuits by adding a clean-up step, say Italian researchers.
Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.
Researchers have developed a method to quickly determine cholesterol levels in chocolate and sandwich-type biscuits that was not previously possible, they claim.
Detectamet is rolling out a host of detectable accessories for food and drink manufacturers, from tote bin liners to ear plugs and hygienic gloves.
A revolutionary technology that enables the recovery of aluminium from laminated pouches will be demonstrated for the first time on a commercial scale by the end of the year.
Nestlé’s confectionery factory in York, UK, has bagged a safety award for a scheme assessing plant design risks that has reduced the frequency of accidents by a third.
Danish equipment supplier Aasted has launched a chocolate molding line designed for small-size production.
UK equipment firm Reach Food Systems is looking for a global distribution partner as it moves to develop affordable ultrasonic machines.
Cadbury UK and Kraft Foods R&D in the US have filed a patent application for an improved chocolate depositor that the companies claim allows manufacturers to better meet output demands and cope with new formulations.
Chocolate manufacturers must invest in luxury and premium to drive sales in developed economies but dedicate focus on distribution and mid-priced products for emerging markets, an analyst says.
Confectionery and bakery equipment firm Aasted talks about its latest chocolate enrober that can coat baked goods, biscuits and confections with a lower energy use compared to earlier machines.
Hershey has officially opened its expanded chocolate factory in West Hershey, PA, unveiling “technology never before used in the manufacture of confectionery”.
A higher quality cut can be achieved by using ultrasound technology for confectionery and bakery products, according to technology firm Döinghaus
The food and beverage production industry is ramping up its innovation pipeline as a way of bucking the uncertain economic trend, Anuga FoodTec show director Peter Grothues told FoodProductionDaily.com at the event last week in Cologne, Germany.
Technology firm Alfa Laval are presenting a fusion heat exchanger at this year’s Anuga FoodTec trade show, which it claims can reduce operating costs and be used at higher pressures than conventional tube and plate exchangers.