Processing & Packaging

Carol Oldbury (centre) and her team pictured earlier in the year at ISM Cologne. Pic: ConfectioneryNews

Coronavirus

How Hames Chocolates overcame COVID-19 challenges

By Anthony Myers

UK-based chocolate and confectionery firm Hames Chocolates shares its story of dealing with the coronavirus – and how a pause in production allowed it to plan for the future.

Pic: Ferrero

In brief

Modern new look for Ferrero’s Crunch bars

By Anthony Myers

Ferrero has announced a revamped look with a new logo for its popular Crunch chocolate bar. The blue and red wrapper “everyone knows and loves will still stand true”, but is now completed with a modernized look to visually depict its 100% real milk chocolate...

Proseal's new ProPosition - tray positioning system. Pic: Proseal

Production

Proseal launches new ‘revolutionary tray positioning system’

By Anthony Myers

Tray sealing specialist Proseal claims to have launched a revolutionary tray positioning system that calculates the required tray-spacing set-up parameters for individual tray sealing tool-sets, eliminating the trial and error usually associated with...

Open for business in 2021? ProSweets says industry is ready to get back to normal. Pic: ProSweets

Events

ProSweets Cologne reports keen interest in 2021 event

By Anthony Myers

Supplier industry for sweets and snacks is placing its bets on a re-start after the coronavirus pandemic and is already looking at numerous bookings from firms in Europe and beyond.

The Creative Studio is a state-of-the-art facility, located adjacent to the Bunge Turkey office. Pic: Bunge Loders Croklaan

Bunge Loders Croklaan to open Creative Studio in Turkey

By Gill Hyslop

The sustainable plant-based edible oils and fats specialist will inaugurate its first Creative Studio in Istanbul in Q3, a dedicated workspace designed to accelerate customer innovation in the growing Middle East/North African markets, while adhering...

Consumers are now paying more attention to the ingredients and nutritional content in their products. Pic: Cargill

Sugar reduction

How low can you go? The evolution of sugar reduction

By Anthony Myers

Consumers are now paying more attention to the ingredients and nutritional content in the products they purchase and are becoming more mindful about what they put in their bodies, food experts and analysts agree, and confectionery is on the front line...

Bühler’s new ChocoX moulding system. Pic: Bühler

Processing

Bühler’s ChocoX ushers in a new era of moulding

By Anthony Myers

Swiss manufacturer claims it has developed a new era of moulding with the launch of its ChocoX (pronounced Choco Cross) system that combines ‘flexibility and agility in production and hygienic design, resulting in significantly lower operational costs’.

Pic: Butterfly Canon

Branding

Fresh new look for Montezuma’s Chocolates

By Anthony Myers

Montezuma’s Chocolates, which was taken over in 2018 by Edinburgh-based private equity firm Inverleith LLP, has announced a brand redesign.

Tomra Foods is holding a webinar to help its customers with production solutions during the coronavirus restrictions. Pic: Tomra Foods

Sweets & Snacks Expo

Tomra to host ‘Sweet Stuff’ virtual webinar

By Anthony Myers

With the cancellation of this year’s Sweets & Snacks Expo, Tomra Food solutions is offering its skill and guidance regarding confectionery sorting solutions online.

Tomra Food's Virtual Demonstration Center. Pic: Tomra Food

Coronavirus

Tomra Food offers virtual help to its clients with demonstration centers

By Anthony Myers

Belgian food technology company has announced it is taking action to ensure business continuity while protecting its employees’ and customers’ health with the introduction of Virtual Demonstration Centers to provide interactive demonstrations during the...

Nestlé signs European Plastics Pact. Photo: Nestlé

Nestlé signs European Plastics Pact

By Jenny Eagle

Nestlé has signed the European Plastics Pact, to make 100% of its packaging recyclable or reusable and reduce its use of virgin plastics by one third by 2025.

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