tna to reconfigure its machinery to expand into confectionery, bakery and frozen foods
Mark Lozano, sales manager, confectionery, tna, said its starch molding technology now meets the strictest guidelines and tna is now planning to set up an annual ‘Starch Mogul Hazard Mediation Forum’ to start an industry dialogue about dust control and mitigation strategies.
Lozano said tna is taking its snack food based equipment and repurposing that into the confectionery industry, and then wants to expand into bakery and frozen foods.
“We are looking at how we sugar or sand products differently so that we measure what is going on in products like gummies without disfiguring the gummies,” he said.
“tna has always made seasoning equipment for the chips industry but the same design and concept works for confectionery with a few adjustments on the machines.
“We have multi-manufacturing facilities to support our customers around the world and we are launching a number of spare parts facilities so customers can get a better and faster service.”
tna announced this week it will unveil the robag 5, VFFS case packer for flexible bags at SNAXPO 2018, as part of its performance 5.0 strategy for high speed production lines.
Alf Taylor, CEO, tna, said 2017 was a huge year for tna because it launched performance 5.0, a revolutionary approach to doubling production line performance.
The robag 5 will deliver ultra-high bagging speeds, and provide faster changeovers, with more product capabilities in a single, compact system.
“It’s been exactly six years since we launched the previous version of the tna robag ̶ the tna robag 3ci ̶ at SNAXPO,” said Taylor.
“For us it’s not just about being the fastest. It’s about continuous innovation and this includes the development of equipment that delivers long-term economic and operational benefits to our customers.”
SNAXPO 2018 will be held in Atlanta, Georgia, US, from March 12-14.