Enrichment protocols for milk chocolate and chocolate liquor samples using DuPont pathogen detection equipment have been validated by the AOAC.
Sandvik Process Systems has snapped up Dutch company SGL Technology following a long collaboration between the firms in engineering machines for chocolate production.
Netzsch Pumps North America has launched its Tornado T2 rotary lobe pump, for food industry applications.
Universal Robots has reached out to dairy manufacturers at this year’s International Dairy Show in Chicago with its line of collaborative robots.
As part of FoodProductionDaily's Factory Focus feature yesterday, Vikki Geall, senior confectioner, Nestlé UK & Ireland, reveals her tricks of the trade from sourcing flour for Blue Riband, creating a KitKat flavour and launching Rowntree's Randoms.
Nestlé UK and Ireland has partnered with the National Centre for Food Manufacturing at the University of Lincoln to find the chocolate makers of the future.
Mondelēz International has opened a $30m line in Poland to produce popular brands such as Milka, Cadbury and Oreo as it anticipates a recovery in Europe’s chocolate market.
The first commercial 3D printer for retail will be used to create gummies in different shapes, sizes, colors and flavors, says creator Katjes Fassin UK.
Biscuit manufacturer United Biscuits (UB) has revealed £10M investment plans for its Jacob’s Cream Crackers factory.
Oreo maker Mondelēz International saw net revenues decrease by 9.2% to $7.7 billion in the second quarter 2015, with Europe taking a 16.7% hit.
Bosch Packaging Technology has redesigned its Delta robotic (D3) packaging portfolio to give food producers a more simplified platform design, faster changeovers and ease of use.
Confectionery packaging machinery supplier Theegarten-Pactec had made the largest investment in its history after it inaugurated a new manufacturing and office base at its Dresden headquarters last week.
Brazilian biscuit makers are set for a tough year in light of planned energy price hikes and a sharp currency depreciation, warns Brazil's Association of Biscuit, Pasta, Industrial Bread and Cake Industries (ABIMAPI).
3D printing holds great promise to further develop a personality confectionery market worth $13.4bn and poses no real threat to chocolate moulding, writes Choc Edge's Gabor Isai.
Hosokawa Bepex which supplies production equipment for the confectionery industry has developed a concept for quick mass changes for chocolate, which has been filed for patent.
Investing in 3D printing could open new markets and generate huge cost savings for food manufacturers and retailers, but first companies must overcome potential regulatory and legal hurdles, many of which are not yet identified, warn food and drug lawyers with the firm Venable in Washington, D.C.
Lucy McGeorge is following in the footsteps of her grandfather, Ronald (Ronnie) McCrindle as an engineering apprentice in electrical, maintenance and repair at Nestlé, Girvan in Scotland, a chocolate crumb manufacturing facility which goes into brands including Kitkat, Breakaway biscuits and Aero.
Rasch has launched a mobile tempering unit that it says has a bigger cooling surface than competitor machines and a second cooling level for more homogeneous chocolate masses.
3D chocolate printing is not yet quick enough for industrial production, but chocolate molds created using the technology can produce surfaces with intricate detail, says Lehrmitt Design Studios.
We’ve chosen four topics for our 2015 special editions and are inviting expert comment.