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.
Nestlé UK & Ireland has reached its target of zero waste to landfill at its Fawdon factory after using excess Toffee Crisp and Rolo ingredients to help power the site....
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.
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...
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.
LoeschPack has introduced a horizontal flow wrap machine with hot seal capabilities that it claims will help confectioners protect product integrity in hot climates and pack at greater speeds than...
Dutch equipment supplier Cremer has introduced a servo-driven counting machine that it claims will limit downtime for top players in confectionery.
Manufacturers who previously relied on sealed aluminum foil or flow pack for chocolate bars can now use OPP hermetically folded and sealed die-fold packaging, according to Sapal, a Bosch Packaging...
Budelpack Poortvliet is installing a Bosch vertical form-fill-seal machine (vffs) to package loose items such as chocolates, confectionery, nuts and snacks, to start operations in January 2015.
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.