News & Analysis on Chocolate, Candy and Cocoa
Special Edition: Hygienic Design & Quality Testing
The confectionery industry will move from aluminum surfaces on processing and packaging equipment to stainless steel in the next five years in order to raise sanitation standards, according to Bosch.
Chocolate production is still growing in developed markets, but volumes are growing at a faster pace in Eastern European countries like Poland, data from Leatherhead Food Research shows.
The former long-term CEO of German sugar confectioner Haribo has died aged 90.
Special Edition: Hygienic Design & Quality Testing
Selecting cooling tunnels and enrobers that allow you to pull out the dirty part of the machine to replace with an earlier cleaned component is more hygienic and cuts downtime in half, says equipment supplier Aasted.
Special Edition: Hygienic Design & Quality Testing
Auditory testing to measure the crunch noise a product will make when it is chewed in the mouth is quickly becoming widespread in the confectionery industry.
Special Edition - Hygienic Design & Quality Testing
Choosing equipment that allows you to access critical areas for inspection is essential to limiting water use during production, but some processes are better suited to a wet wash, says equipment supplier Sollich.
Special Edition: Hygienic Design & Quality Testing
Retailers are piling the pressure on confectioners to swap paper records for quicker mobile scanning technology to trace the source of raw ingredients, protecting them in the event of a recall, according to computing firm Intermec.
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.