Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Producing smaller portion sized packaging for snack manufacturers will be Bosch’s next major focus, the packaging technology firm’s product manager, Jason D’Arcy, told BakeryandSnacks during the recent Snaxpo in Savannah, Georgia.
Sugar confectionery consumption in Europe may have peaked, but a spike in Germany’s birthrate signals hope for the future, says Katjes International’s CFO.
Confectionery and snack companies should up the focus on e-commerce sales in 2017, even though the online channel represents 1% of overall CPG sales volumes, say analysts at IRI and Barkley.
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.
Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.
For the most part active intelligent packaging hasn’t been that successful yet and a lot of companies have done ‘bits and pieces’ but they haven’t spent enough time asking themselves why they are doing it.
Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.
Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.
Brothers Jean-Baptiste and Thibaut Van Damme, co-owners, Devan Plastics, believe they have tapped into a niche market for plastic packaging for the chocolate and food industry.
Katjes-owned company the Magic Candy Factory has introduced 3D Sweets Selfies, which it hopes will open up new channels for the industry at events and amusement parks.
The legal risk of acknowledging there is child labor and extreme poverty in the chocolate industry’s supply chain is no reason not to act, says Barry Callebaut’s CEO.
Many consumers struggle to tell the difference between cocoa certification program labels like Fairtrade and company own labels, such as Nestlé’s Cocoa Plan, but all agree social responsibility should be a priority for chocolate makers.
Active, intelligent packaging is similar to the 1950s phenomenon of TV, according to Digimarc, which creates digital barcode scanners for products including ice cream tubs, biscuits and chips.
France’s ‘five colour’ logo is effective, easily understood and does not discriminate against foods such as cheese or crisps - but the food lobby is determined to block it, says its creator professor Serge Hercberg.
The active, intelligent packaging industry will double in size from €15bn in 2015 to €32bn in 2022, according to AIPIA (Active & Intelligent Packaging industry Association).
Premium chocolate brand Baron Chocolatier has launched a line of chocolate bars exclusively at Dollar General across the US, while separately it plans to expand in Mexico and the UK.
Hot off the heels of winning silver at the International Chocolate Awards, Nugali is growing bigger and better with plans to open a visitor center next year, the launch of a Cupuaçu product and a Greenhouse-filled mini rainforest.
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.
Presidential hopeful Donald Trump has vowed to bring back jobs to America by ripping up and renegotiating trade deals with trading partners. FoodNavigator hit the floor at IFT to gauge the reaction of some US and international food companies.
At the crossroads of east and west, Turkey offers huge promise but given the current political and economic situation, there are also challenges. FoodNavigator spoke to both Turkish and global companies at Food Ingredients in Istanbul this month to get...
Chair of the International Cocoa Organization’s (ICCO) panel on fine flavor cocoa discusses why countries are seeking fine flavor status and how it can be won.
Nestlé says it is primarily guided by science when setting nutrition guidelines for its confections, while Mondelēz International takes account of multiple factors, but says consumer preference and taste is key.
Jane Barnett, Mintel's head of insight, looks at some of the most pressing current consumer trends in Asia-Pacific while bidding a not-so-fond farewell to the nutritional villains of the last year.
The Future of Confectionery Packaging: ISM & ProSweets 2016
Africa will see a lot of investment in the confectionery industry where it will become ‘the Asia of the next century’ according to Andreas Leitze, sales director, Bosch.
The Future of Confectionery Packaging: ISM & ProSweets 2016
Flexible packaging will continue to grow in the confectionery industry because of the trend for smaller pack sizes but we are not seeing the dynamism of Japan or North America, according to Andrew Streeter, director, CPS International and Innovatus.
The Future of Confectionery Packaging: ISM & ProSweets 2016
‘Space-Age’ QR codes, more on-pack features and edible packaging were topics discussed during The Future of Confectionery Packaging panel session at ISM & ProSweets 2016, in Cologne, Germany, last month.
Entrepreneur, Glenn Stephens, MD, SHI Ltd, created a buzz with his ‘Great Bite’ shark-themed mints and packaging concept at ProSweets 2016, in Cologne, Germany.
Chocolate will continue to be an indulgence product, but may have a healthier profile than today, innovation heads at two top industry suppliers predict.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
