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Breaking News on Confectionery & Biscuit Processing

Trends > Smart Technology

Dispatches from Pack Expo in Las Vegas

Confectionery equipment investments set to grow, says PMMI

Booming demand from the growing middle classes in emerging markets mean confectionery industry investments in processing and packaging equipment will grow 4% to 5% annually, according to a report by...

Birth of a confectionery giant

Mondelēz International: One year on

As we approach the first year anniversary of the launch of Mondelēz International, ConfectioneryNews peers into the chocolate box of the young confectionery titan.

News in brief

ConfectioneryNews gears up for Pack Expo

ConfectioneryNews will be reporting from Pack Expo in Las Vegas this month to bring you the latest on processing and packaging innovations in the industry.

Jacquot aims for chocolatey printing perfection

French chocolatier Jacquot has installed two new CJ400 printers from Linx Printing Technologies as it replaces printers across its factory in Troyes, France.

‘Unique’ tilting mechanism allows versatile confectionery bagging, claims Paxiom

Paxiom Group has introduced a packaging machine that uses a tilting device making it capable of bagging both horizontally and vertically.

Software helps food firms wrestle with supply chain challenges

ToolsGroup offers software designed to help food and beverage processing firms improve supply-chain and sales/operations planning.

Just Born goes landfill free through energy-to-waste method

US confectioner Just Born is reusing or recycling all waste at its headquarters and main production plant after finding a solution to convert a portion of previously unrecyclable waste into energy....

Burton’s invests in real-time monitoring ‘first’ for biscuit industry

UK-based Burton’s Biscuit Company claims to be piloting the first real-time control room technology for the biscuit industry as part of major supply chain investments.

SPECIAL EDITION - FLEXIBLE AND HIGH-SPEED CANDY MAKING

Enrobing for variety: The fast and the decorative

Enrobing is fast and arms manufacturers with the ability to create varied, decorative confections that appeal to the ever-demanding consumer, a leading industry consultant says.

Special Edition - Flexible and high-speed candy making

Confectionery packaging ‘pushing speed limits’, says NCA supplier chair

Confectionery packaging speeds are nearing their peak with better in-feed and downstream equipment, combined with advances in printing technology, according to the chairman of the NCA’s Supplier Advisory Committee.

Special Edition - Flexible and high-speed candy making

SMEs, Nestlé and Valor in ultrasound chocolate tempering project

A group of small-to-medium-sized enterprises along with multinationals Nestlé and Valor have embarked on a project to improve chocolate tempering using ultrasound.

Temper chocolate masses with inclusions in one machine, says Rasch

German equipment supplier Rasch says that chocolate makers can keep inclusions such as whole nuts and raisins in the chocolate mix during tempering without having to separate them.

ProSweets 2013 Cologne

Duyvis Wiener: Continuous liquid conch saves on time, energy and space

Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.

Rethinking sandwich cream processing after trans fat removal

Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of...

ProSweets 2013 Cologne

Quick changeovers for chocolate novelty wrapping machine, says Rasch

German equipment supplier Rasch claims that its new wrapping machine for chocolate novelties is capable of rapid changeovers and can accommodate a variety of different shapes.

ProSweets 2013 Cologne

Confectioners favoring healthier bars over chocolate, says Bosch

Processing and packaging supplier Bosch has reported a fall in the number of enquires to make traditional chocolate bars using its equipment as customers opt for healthier options such as...

ProSweets 2013 Cologne

‘Flexibility was the aim behind R&D’: Carle&Montanari-OPM on new machines

Flexibility was the aim behind Carle&Montanari-OPM’s new launches for chocolate preparation and primary packaging that it showcased at ProSweets, its sales and marketing manager said.

Netzsch does the Rumba to optimise chocolate processing

Netzsch has claimed that it offers an energy efficient chocolate production process as its grinding and liquid-conching processes run simultaneously in different equipment.

Energy use halved with grassroots tempering, says Aasted

Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.

Large scale solar food processing under investigation

Large scale solar food processing remains under-exploited, especially in hot countries, according to a study that is due to be published in the Journal of Food Science and Technology.

Conveyor systems offer increased efficiency, claims FleetwoodGoldcoWyard

FleetwoodGoldcoWyard has updated its mini-buffer and multi-lane conveyor systems, claiming they offer improved production line efficiency.

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