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.
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%.