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Processing Equipment & Systems, Automation, Control

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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.

News in brief

Sewtec opens R&D center to develop confectionery robotics

UK production line supplier Sewtec has opened an R&D facility in England to support customer projects and to develop robotic equipment for the confectionery industry.

IP69K rating is a Fortress for metal detector

Fortress Technology has received IP69K rating for its Stealth mode of metal detector, stressing the importance of robust washdowns in food safety.

Cocoa flavanol losses reduced with superheated steam roasting: Study

Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.

Burton's invests in 'Choccie Dodger'

Biscuit and snack producer Burton’s Biscuit Company has installed equipment at its Llantarnam factory in Wales to make the chocolate cream for a ‘Choccie Dodger’ version of its iconic ‘Jammie Dodger’.

News in brief

Probat becomes chocolate equipment supplier after Ladco buy

Coffee processing equipment supplier Probat will produce machinery for chocolate manufacture after acquiring the Ladco Group.

Special Edition: Hygienic Design & Quality Testing

‘Here’s one I cleaned earlier’: Pre-cleaned cooling tunnels and enrobers

Selecting cooling tunnels and enrobers that allow you to pull out the dirty part of the machine to replace with an earlier cleaned component is more hygienic and cuts downtime in half, says equipment supplier Aasted.

Special Edition: Hygienic Design & Quality Testing

Industry of steel: Confectioners will switch to stainless steel equipment in five years, predicts Bosch

The confectionery industry will move from aluminum surfaces on processing and packaging equipment to stainless steel in the next five years in order to raise sanitation standards, according to Bosch.

Special Edition: Hygienic Design & Quality Testing

Sound check! Confectioners ready mics for acoustic testing

Auditory testing to measure the crunch noise a product will make when it is chewed in the mouth is quickly becoming widespread in the confectionery industry.

Special Edition - Hygienic Design & Quality Testing

Access all areas: Knowing when to use water in confectionery production

Choosing equipment that allows you to access critical areas for inspection is essential to limiting water use during production, but some processes are better suited to a wet wash, says equipment supplier Sollich.

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