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Breaking News on Confectionery & Biscuit Processing

Processing Equipment & Systems, Automation, Control

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Clearfleau ‘chocolate soup’ cuts Nestlé electricity bill by 8%

Clearfleau has built an on-site industrial anaerobic digestion (AD) plant at Nestlé's Fawdon confectionery factory, near Newcastle in the UK, which makes gums, pastilles and Rolo chocolates.

Special Edition: Cost effective confectionery processing

‘Lego-style’: Room for smaller confectioners, but choose scalable equipment

A gap in the market exists for smaller premium confectioners, but they must buy scalable processing equipment that caters to current volumes and not anticipated market demand, says Carle&Montanari-OPM.

Special Edition: Cost effective confectionery processing

How can smaller chocolate makers develop a unique taste without breaking bank?

Manufacturers can take control of chocolate flavor development by milling cocoa nibs themselves, but without the extra expense of roasting and winnowing of cocoa, according to equipment supplier Netzsch.

Special Edition: Cost effective confectionery processing

Seven tips for processing equipment purchasing for SMEs

Suppliers at Pack Expo 2014 offer tips for confectionery companies taking their first steps into processing.

Starch molds for functional confections no longer acceptable, says Baker Perkins

Baker Perkins is urging manufacturers of functional confections to ditch starch-based molding because the method will not meet future hygiene standards.

Live from Gulfood Manufacturing 2014

Cargill Foods launches commercial operation for METNA

Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.

Mondelēz eyes premium Asian exports with largest R&D center in Australia

Mondelēz International has officially opened its Asia-Pacific Chocolate and Confectionery Center of Excellence in Australia, creating a base for the largest food R&D team in the country, according to local government. 

How to measure probiotic counts in chocolate

Flow cytometry – a laser-based cell sensor system – is almost twice as accurate at measuring probiotic levels in chocolate when compared to traditional methods, according to research.

Patent Watch

Nestlé develops inkjet printing using only ‘kitchen cupboard’ ingredients

Nestlé’s R&D arm Nestec has filed a patent for inkjet printing on panned confections such as Smarties chocolate and biscuits using only ingredients it claims consumers would be familiar with.

Whole new ball game: Double-ball lollipops to be a hit in Asia, says Baker Perkins

A novel lollipop shape featuring two hard candy balls allows confectioners to combine colors and flavors in a single product and could prove popular in Asia, says equipment supplier Baker Perkins.

News in brief

AmDough biscuit belts gain EC food contact approval

Ammeraal Beltech has received EC food contact approval for its AmDough rotary moulder belts.

European confectioners reluctant to pay premium for hygienic machines

European confectionery manufacturers must break the bank for hygienically designed processing equipment or risk paying the price for a damaging product recall, says Hosokawa.

Contamination detection needs to improve to appease retailers, says Mettler-Toledo

Inspection system features like reject confirmation systems and locked reject bins can help confectionery manufacturers stay abreast of the exacting safety demands of big retailers, says Mettler-Toledo.

ADM to pay $430,000 settlement for violations

Archer Daniels Midland (ADM) has agreed to pay a civil penalty of $430,000 to settle allegations that it violated the Clean Water Act (CWA) at five large oil storage facilities.

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

German choc firm shifts packaging to Poland in search of cheaper labor

Hachez, owned by the Danish Toms Group, will move part of its packaging production from Germany to Poland in an attempt to claw back some of its recent losses.

Industrial 3D chocolate printing due in 3-5 years, says Choc Edge

Industrial-scale 3D chocolate printers will be on the market within five years, according to 3D printing firm Choc Edge.

Bürkert FloWave starts field tests in the dairy industry

Bürkert FloWave, which measures the flow of a liquid in a pipe, is being tested in the dairy industry and has requests from a chocolate manufacturer.

Hershey in the race to develop 3D chocolate

US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.

Chocolate biscuits: The future is more sophisticated, says Aasted

Chocolate and biscuits have long been paired, but future R&D will be far more sophisticated in terms of production, says the head of business development at Aasted.

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