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.
