Researchers have found that a 140-year-old mixing technique, called conching, is responsible for giving chocolate its smooth texture.
Packaging generates brand identity and sets trends, and it is particularly significant in point-of-sale items like confectionery and snacks.
The tna roflo VMCS 3 chip sizer uses vibratory motion to separate large from small chips to maximise packaging efficiencies and speeds. The sizer is suitable for a wide range of fried snack products, such as potato chips, as well as fruit and other root vegetable chips.
The GEA SmartPacker TwinTube C achieves up to 500 pillow bags/min. It handles products smoothly, so it is suitable for fragile products.
The VHD Hygienic Dispenser can be used for optimising precision dosing in the food and cosmetics sectors.
Global stevia producer PureCircle has completed a $42 million expansion of its stevia plant in Malaysia.
Food processing and packaging equipment supplier tna has announced the acquisition of Australian confectionery equipment supplier NID.
When a German chocolate manufacturer needed to upgrade its compressed air station, it was clear that oil-free compressors should be used.
Wacker Chemie has launched a completely new confectionery manufacturing technology that turns a chewy lolly into chewing gum after a short time. The confectionery is made in a boiling process so water-based, fat-containing and natural ingredients, such as fruit juice, cocoa and coffee, can be added to the lollies.
Breakthrough research by Nestlé scientists has discovered a way to reduce the sugar content in chocolate by up to 40%.
Sandvik SGL has launched the SGL MCC 1500 high-capacity production line.
Predictive maintenance extends the service life of production systems and components, supports reliable operation, increases productivity and improves cost-effectiveness. This is especially true for the moulds in the machines.
More than half of Australia's population consumes at least one chocolate bar in an average four-week period, so it's safe to say that we're a nation of chocolate fans.
A new theory and a simple fabrication technique may help chocolate artisans create uniformly smooth shells and precisely tailor their thickness.
Scientists have found a way to use an electric field to reduce fat in liquid chocolate — maintaining a suitable viscosity for the manufacturing process while yielding a healthier end product.