Researchers are touting a new process to measure the cocoa content of chocolate that requires no sample preparations or chemicals.
Dutch headquartered equipment supplier Royal Duywis Wiener has acquired German firm Thouet Maschinenbau.
ToolsGroup offers software designed to help food and beverage processing firms improve supply-chain and sales/operations planning.
Smart Fog has launched a new cold-storage humidification system that sanitizes and disinfects at the same time.
US confectioner Just Born is reusing or recycling all waste at its headquarters and main production plant after finding a solution to convert a portion of previously unrecyclable waste into energy.
UK-based Burton’s Biscuit Company claims to be piloting the first real-time control room technology for the biscuit industry as part of major supply chain investments.
Enrobing is fast and arms manufacturers with the ability to create varied, decorative confections that appeal to the ever-demanding consumer, a leading industry consultant says.
Kraft Foods (now Mondelez) has filed a patent for a chewing gum manufacturing process that can form the gum mass while cooling or heating at the same time.
A group of small-to-medium-sized enterprises along with multinationals Nestlé and Valor have embarked on a project to improve chocolate tempering using ultrasound.
Nestlé has teamed up with Bosch Packaging Technology and trade body the Food and Drink Federation (FDF) to recruit young talent for the UK food and drink manufacturing industry.
German equipment supplier Rasch says that chocolate makers can keep inclusions such as whole nuts and raisins in the chocolate mix during tempering without having to separate them.
Temperature and its duration have the biggest impact on the browning of cocoa beans during roasting, but air velocity also indirectly influences the process, a study finds.
A UK confectionery manufacturer has been fined for safety breaches after a worker's hand was crushed in machinery, another case in which inadequate machine guard measures proved a factor.
Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
The global market for compound chocolate will grow faster than regular chocolate, according to equipment supplier Bühler which is gearing up to launch a smaller capacity compound chocolate processing machine to capitalize on the area.
Chocolate processor Sollich will target Africa as its next market; a region that will become very interesting over the next 3-5 years, its executive director said.
Processing and packaging supplier Bosch has reported a fall in the number of enquires to make traditional chocolate bars using its equipment as customers opt for healthier options such as grain-based bars and sugar-free chocolate.
Flexibility was the aim behind Carle&Montanari-OPM’s new launches for chocolate preparation and primary packaging that it showcased at ProSweets, its sales and marketing manager said.
Netzsch has claimed that it offers an energy efficient chocolate production process as its grinding and liquid-conching processes run simultaneously in different equipment.