A sugar producer in Indonesia has increased the performance of a high-powered centrifugal machine after changing the variable frequency drive (VFD) used.
Adding a molecule in chocolate production could take the stress out of tempering chocolate and make chocolate manufacturing cheaper and easier.
Ballarat's Ferndale Confectionery looks to expand its operations after being awarded $400,000 from the federal government's Manufacturing Modernisation Fund.
Sensors technology has tremendously advanced in the last decade and they are integral to support industrial transformation towards achieving full automation.
Sydney-based pharmaceutical company purchased four new Mk III tablet-coating nozzles from Tecpro Australia to help improve its production.
Valio researchers have documented the optimal ash-protein ratio for manufacturers to make delicious '30% less sugar' chocolate without artificial sweeteners.
Increased production efficiency, greater changeover flexibility and lower operational costs are key to the Melter V20 from PTL.
Mars Wrigley Australia will invest $300,000 to bring new technologies to its chocolate factory in Ballarat and launches M&M's Pretzel.
UK-based food scientists are working with a producer of icy treats to develop ambient versions for a potential mail order business arm.
Moisture Cure Commercial was able to provide a humidity control solution to improve glossy chocolate productivity for Gourlay's Famous Sweets in Tasmania.
The Ropanyl Premium Plus conveyor belts are designed for confectionery and snacks, and provide flexible, non-stick, shrink-free performance.
Here are three ways manufacturers can maximise productivity and flexibility using the latest equipment for the on-trend gummy candy market.
The cold stamping method is being implemented for many of the chocolate santas currently on shelves; hear more at the 2020 ProSweets fair.
Australian ice-cream giant Streets has partnered with Krispy Kreme to deliver a limited edition, Golden Gaytime-inspired doughnut and doughnut-like ice-cream.
New textures, novelty flavours and reduced sugar are some of the trends to watch in the APAC confectionery sector this year, according to GlobalData.