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.
Mars and IBM Research have created a consortium which will use advances in genomics to boost food safety.
Hershey tips 3-D printing to take off like the microwave oven in the Eighties - with ultra-customized designs a possibility in retail stores.
ConfectioneryNews will be reporting from ISM and ProSweets 2015 next month in Cologne where the organizers anticipate growing interest in organic products, natural ingredients and sustainable packaging.
Incorporating a consumer-first approach to new product development can be advantageous for complex items like filled chocolates, claim researchers.
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.
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.
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.
Suppliers at Pack Expo 2014 offer tips for confectionery companies taking their first steps into processing.
Baker Perkins is urging manufacturers of functional confections to ditch starch-based molding because the method will not meet future hygiene standards.
Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.
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.
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.
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.
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.
Ammeraal Beltech has received EC food contact approval for its AmDough rotary moulder belts.
European confectionery manufacturers must break the bank for hygienically designed processing equipment or risk paying the price for a damaging product recall, says Hosokawa.
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.
Consumers purchasing functional or medicated confectionery are doing so for reasons they would consider more important than the simple...