US confectioner Just Born is reusing or recycling all waste at its headquarters and main production plant after finding a solution to convert a portion of previously unrecyclable waste into energy.
UK-based Burton’s Biscuit Company claims to be piloting the first real-time control room technology for the biscuit industry as part of major supply chain investments.
Special Edition - Flexible and high-speed candy making
Confectionery packaging speeds are nearing their peak with better in-feed and downstream equipment, combined with advances in printing technology, according to the chairman of the NCA’s Supplier Advisory Committee.
SPECIAL EDITION - FLEXIBLE AND HIGH-SPEED CANDY MAKING
Enrobing is fast and arms manufacturers with the ability to create varied, decorative confections that appeal to the ever-demanding consumer, a leading industry consultant says.
Special Edition - Flexible and high-speed candy making
A group of small-to-medium-sized enterprises along with multinationals Nestlé and Valor have embarked on a project to improve chocolate tempering using ultrasound.
German equipment supplier Rasch says that chocolate makers can keep inclusions such as whole nuts and raisins in the chocolate mix during tempering without having to separate them.
Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
German equipment supplier Rasch claims that its new wrapping machine for chocolate novelties is capable of rapid changeovers and can accommodate a variety of different shapes.
Processing and packaging supplier Bosch has reported a fall in the number of enquires to make traditional chocolate bars using its equipment as customers opt for healthier options such as grain-based bars and sugar-free chocolate.
Flexibility was the aim behind Carle&Montanari-OPM’s new launches for chocolate preparation and primary packaging that it showcased at ProSweets, its sales and marketing manager said.
Netzsch has claimed that it offers an energy efficient chocolate production process as its grinding and liquid-conching processes run simultaneously in different equipment.
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.
Large scale solar food processing remains under-exploited, especially in hot countries, according to a study that is due to be published in the Journal of Food Science and Technology.
