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 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.
Snack manufacturers should run slower packaging speeds for improved efficiency, durability and product protection, says the sales director of CT USA.
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 has announced plans to build an 80,000sq ft production facility in North West Arkansas, starting operations in January 2016.
Sonoco has completed its $360m acquisition of Weidenhammer Packaging Group (WPG), a European provider of composite cans, drums and rigid plastic containers.
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.
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....
Mondelēz has opened three production lines at its plant in Hungary to consolidate global production of Milka and Cadbury choco-bakery sandwiches.
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.
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, which measures the flow of a liquid in a pipe, is being tested in the dairy industry and has requests from a chocolate manufacturer.
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) 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...
US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.
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.
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...
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...
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.
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.
Easter egg manufacturer Kinnerton Confectionery has boosted production by simplifying production line processes in partnership with industrial solutions provider Siemens Industry.