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.
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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.