Breaking News on Confectionery & Biscuit Processing

Processing Equipment & Systems, Automation, Control

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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.

In conversation with Sollich Executive Director Ralf Schäffer

Sollich talks chocolate: Africa plays catch-up, Asia and South America boom

Africa’s chocolate market remains a little behind but Asia and South America are booming, and each market needs to be approached differently, says the executive director of Sollich.

CKG cashing-in on burgeoning Middle East chocolate market

Ivory Coast-based, CKG Group Holding is to expand its chocolate operations into Oman in a joint venture with the ‘Sultanate’.

Cargill puts Sulawesi on sustainable map as part of $100m Indonesian investment

Swiss business developer and Indonesian government signs Cargill Cocoa Promise, just as the firm announces initial cocoa processing tests at its first Asian plant in East Java.

Synthetic polymer analysis to help gum makers develop novel bases – study

Researchers at the University of Arkansas have discovered a method to characterize polyvinyl acetate in chewing gum that could allow gum manufacturers to experiment with new gum base formulations.

News in brief

Tomric Systems acquires World's Best Chocolate Moulds

US chocolate moulds firm Tomric Systems has acquired World's Best Chocolate Moulds for an undisclosed sum.

Mess-free starch molding: The dirty tray menace will be history, says LHT

LHT Consultancy and Eagle Vision have developed a system that can help gummie manufacturers save upwards of $50,000 a year by detecting problems on starch molding lines.

dispatches from Analytica 2014

Taking the temperature of quality control

Refrigerated and heating circulators are vital tools in quality control in the food industry, according to Julabo.  

Novel conching process opens doors for small firms to produce own chocolate mass

A new conching process called coarse conching will make it more affordable for smaller chocolate companies to produce their own chocolate mass, according to researchers.

Roses are red, violets are blue, and so is chocolate, says Barry Callebaut

Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes.

Europain 2014

Weiss powder praline aims to cut waste

Powder praline will help confectioners cut waste and save production time previously lost with paste separation, says French chocolate maker Weiss.

Eliminate unnecessary processes with one-stop cutter-mixer: RoboQbo

Chocolate makers can cut out timely and costly processes by using a single cutter-mixer vessel, according to Italian equipment supplier RoboQbo.

Nestlé keeps top secret under wraps during live Twitter chat

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?

F&B industry will need 170,300 recruits by 2020 to meet consumer demand

Nestlé to debut live Twitter debate

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 choc improves heart health, but it’s got nothing to do with flavanols

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.

'We expect consumption in Europe to remain weak'

Natra to increase American and Asian presence by 50% in two years

Natra announced it will open a sales office in Hong Kong this year, as well as its first production site outside Europe, in Canada.

Haribo signs JPG engineering firm for new factory

Sweet manufacturer Haribo has booked Leeds-based engineering firm JPG to build its £92M confectionery plant at Castleford, West Yorkshire.

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