German confectionery coatings firm Capol plans to venture into the supplements sector to establish a second business pillar for growth and gain technological knowledge, its CEO says.
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.
Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.
FoodProductionDaily.com caught up with Dr Ian Davidson of ExxonMobil at Anuga FoodTec in Cologne last week to talk about new energy saving claims the company is making for its range of food-grade lubricants.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
Alfa Laval claims that its scraped-surface heat exchanger can take high viscosities and avoid burn-ons for applications in bakery and confectionery products.
ConfectioneryNews.com speaks to Roy Fraser, product manager for robotics at Bosch Packaging Technology, about the growth of delta robotics in confectionery packaging.
Bosch Packaging Technology has launched what it says is the first machine capable of hermetically sealed single-wrap die fold packaging for small to medium sized chocolate bars.
Utilising dairy ingredients already present in confectionery items can allow manufacturers to produce healthy products that meet consumer demands, according to a specialist at NIZO Food Research.
Automatic changeovers that reduce down-time will be the trend informing confectionery packaging machinery in 2012, according to Renato Dell’Oro of packaging technology firm Cama.
Mint confectionery products containing the sweetener stevia could appeal to EU consumers, but each country has its own preference, according to a consultant to Cargill
Leading confectionery and ice-cream brand owners are switching to colouring foodstuffs over natural colours, as consumer demand for clean label products continues unabated, and retailers acknowledge the potential they hold in terms of brand value, claims...
Bosch packaging chief Friedberg Klefenz said talk of another economic downturn has failed to dent the company’s buoyant order books as he also forecasts strong growth in its Chinese operations.
Collaboration with converters and academia is resulting in more eco-friendly packaging materials as well as the development of ultrasonic sealing for confectioners, says Cavanna Packaging.
A lack of recycling options makes compostable materials the best option for flexible packaging films in the dry food market, according to Innovia Films.
As the market and industry weighs the impact of turmoil in Ivory Coast on cocoa supply and tightness in sugar trade continues, we talk to Rabobank analyst Keith Flury to see whether there will be any let up in commodity commotion in 2011.
The palletizing and automated end-of-line sector is likely to experience greater consolidation and increased strategic alliances as industry players seek to deliver greater efficiencies, says Newtec boss Didier Pradeilles.
Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that...
It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to...
Leading beverage filling and packaging technology company Krones reported a number of drink makers signing on the dotted line at German trade show Brau Beviale last week, and we caught up with executive chairman of the board, Volker Kroneseder, to get...
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
FoodProductionDaily.com caught up with Patrick Dowling of SPX Flow Technology at IPA 2010 to talk about the company’s strategies for acquisition and sector growth.
Investments in European food processing machinery R&D are up on 2008 levels, with considerable innovation noted among exhibiting companies, reports the organisers of a trade event in Paris next month.
By Caroline Scott-Thomas, Jess Halliday and Mike Stones
FoodNavigator-USA's team on the ground at IFT in Chicago give their impressions of the trade show so far on award-winning innovations, new omega-3 and gluten-free ingredients, and great taste improvements in stevia sweeteners.
In an interview with FoodNavigator-USA.com, Dr. Luke Zhang explains why he thinks the future looks sweet for stevia - and for his company, GLG Life Tech, one of the world's major stevia suppliers.
As Cargill expands its cocoa farmer training programme in the Ivory Coast this month, we caught up with managing director of Cargill Cocoa & Chocolate, Harold Poelma, to hear about developments in the sourcing of sustainably derived cocoa and his...
The second hand confectionery equipment market is buoyant, with strong demand noted in the past 12 months, reports used machinery supplier Ecomec, who added that lack of access to credit within the industry is a predominant factor for the sales hike.
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Shane Starling reports from the European Food Safety Authority’s (EFSA) much anticipated industry stakeholders’ meeting about health claims in Brussels today.
Top prizes for innovation, stevia capacity and taste tests, food safety, and doing business in a tough economy... the FoodNavigator team shares thoughts on the opening day of the IFT trade show in Anaheim, California.
Increasing demand for stevia and reb A may soon attract the adulterers to crash the party. Mel Jackson, VP science for Sweet Green Fields (SGF) told FoodNavigator that, as his company announces a doubling of their production capacity, the industry must...
Are health claims dossiers really that expensive, and has the ‘wait and see’ approach to submitting dossiers won? Stephen Daniells speaks to Joerg Gruenwald, PhD, President of Analyze & Realize, about how much it costs to compile a dossier, and why...
A group of craft chocolate makers is making the most of growing consumer interest in artisan chocolate. Alex Whitmore, member of the Craft Chocolate Makers of America and co-founder of Taza chocolate, explains why he thinks this trend looks set to continue...
Henry Hussell, European marketing manager for Cargill Sweetness, explains what the recent EU approval of erythritol's zero-calorie claim means for food manufacturers.
