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Breaking News on Confectionery & Biscuit Processing

Operational Efficiency

Operational Efficiency

Manufacturers are striving to increase the profitability of their companies through increased efficiencies in the production process including energy use throughout the supply chain; smart hygienic design and maintenance, plus efficient water use.

Clearfleau ‘chocolate soup’ cuts Nestlé electricity bill by 8%

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.

Special Edition: Cost effective confectionery processing

‘Lego-style’: Room for smaller confectioners, but choose scalable equipment

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....

Special Edition: Cost effective confectionery processing

How can smaller chocolate makers develop a unique taste without breaking bank?

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.

Special Edition: Cost effective confectionery processing

Seven tips for processing equipment purchasing for SMEs

Suppliers at Pack Expo 2014 offer tips for confectionery companies taking their first steps into processing.

Starch molds for functional confections no longer acceptable, says Baker Perkins

Baker Perkins is urging manufacturers of functional confections to ditch starch-based molding because the method will not meet future hygiene standards.

Dispatches: Pack Expo 2014

Too fast and furious? Ditch speed for efficiency, says CT USA

Snack manufacturers should run slower packaging speeds for improved efficiency, durability and product protection, says the sales director of CT USA.

French trade dispute dents Mondelēz Q3 earnings

Mondelēz International third-quarter earnings fell 11% compared to last year due to disputes with French retailers over wholesale pricing changes and 'soft' developed market demand.

Ilapak to build a production plant in the US following IMA 81% ownership

Ilapak has announced plans to build an 80,000sq ft production facility in North West Arkansas, starting operations in January 2016.

Sonoco focuses on European expansion after $360m WPG acquisition

Sonoco has completed its $360m acquisition of Weidenhammer Packaging Group (WPG), a European provider of composite cans, drums and rigid plastic containers.

Brazilian confectioners shifting to automated equipment, says Carle&Montanari-OPM

Equipment supplier Carle&Montanari-OPM has opened a Latin America office to capitalize on rising demand as Brazilian confectionery move to automated secondary packaging equipment.

How to measure probiotic counts in chocolate

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.

Patent Watch

Nestlé develops inkjet printing using only ‘kitchen cupboard’ ingredients

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....

Mondelēz consolidates global choco-bakery production in Hungary

Mondelēz has opened three production lines at its plant in Hungary to consolidate global production of Milka and Cadbury choco-bakery sandwiches.

Contamination detection needs to improve to appease retailers, says Mettler-Toledo

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.

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

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.

Smaller confectioners moving to robotics, says PWR Pack

More small-scale confectionery companies are using pick and place robots to package delicate products as technology becomes more affordable, according to PWR Pack.

Pecan Deluxe Candy (Europe) to move to bigger premises

Pecan Deluxe Candy (Europe) has invested in a €300,000 Yamato multihead check weigher, which can operate up to 100 bags per minute, to meet increasing demand for inclusions in products...

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.

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.

Interpack 2014

Natra unwraps potential of ULMA confectionery machine

Natra and Grupo Bimbo are just some of the firms who have shown interest in the FR500 flow pack wrapper designed specifically for the bakery, confectionery and chocolate industry by...

Interpack 2014

Bosch launches ‘World first’ two-in-one biscuit machine

Bosch Packaging Technology has launched a biscuit packaging line, which it claims is the first of its kind, capable of fast slug to pile changeovers, and vice versa, with the...

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.

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.

Poetry in motion control as Kinnerton boosts production

Easter egg manufacturer Kinnerton Confectionery has boosted production by simplifying production line processes in partnership with industrial solutions provider Siemens Industry.

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