The taste of sweet success
01 September, 2023When a candy manufacturer in the United States needed a specific machine to manufacture soft-gummy candies they turned to JH Tester for a solution.
Confectionery packaging company increases capacity by 50%
09 August, 2023Kingsway Confectionery has used a flexible packaging solution from TNA to boost production capacity by 50% to meet growing demand for its product.
Preserving the inherent flavour of chocolate
03 July, 2023While roasting cacao beans can change the flavour profile to be more 'chocolatey', it may hide some of the more subtle fruity flavours from the raw cacao.
Mars achieves key sustainability milestones
11 October, 2022Mars Wrigley has seen significant acceleration towards the brand's sustainability goals in two of its key initiatives.
Bulla and Coles to raise funds for 1m meals for Aussies in need
04 October, 2022Coles and Bulla will raise funds from the sale of ice cream to help SecondBite provide the equivalent of up to one million meals for Aussies facing hardship.
Cauliflower ice-cream startup founder is an award finalist
29 September, 2022The co-founder of an NZ startup that makes cauliflower ice cream is a finalist for the Student Entrepreneur award at the upcoming KiwiNet Awards.
Bee organic
21 September, 2022A $1.5 million grant from the U.S. Department of Agriculture will enable a team of researchers to assess foraging patterns of honey bees on organic farms.
Barry Callebaut to restart contaminated factory
18 July, 2022The chocolate manufacturing company has stated that it would soon be finished with a deep-clean of its Wieze factory and lines would soon be restarted.
Lifting capacity for confectionery supplier
16 May, 2022Enmin's equipment has been a key ingredient in a third production line required to increase capacity at Kingsway Confectionery.
'Moist incubation' process for fruitier dark chocolate
28 April, 2022Researchers have discovered an alternative processing step called 'moist incubation' results in a fruitier-tasting dark chocolate than the conventional fermentation process.
New Vic facility to teach chocolate and gelato craft
12 April, 2022TAFE students will be able to learn how to make ice cream and chocolate at a new $795,600 high-tech facility in Melbourne, including traditional gelato-making techniques.
Going bananas for chocolate
08 April, 2022Could a millennia-old chocolate process and an ancient secret ingredient be reasons why chocolate is so tempting?
Barry Callebaut unveils its expanded chocolate factory in Australia
25 March, 2022The Swiss chocolate company has expanded upon its Australian factory which is now equipped to produce new forms of chocolate.
New framework for steviol glycosides
20 January, 2022The International Stevia Council has announced that Codex recently adopted the Framework for Steviol Glycosides, which includes four different production technologies.
Sweet success for sugar mill's high-powered centrifuge
12 October, 2021A sugar producer in Indonesia has increased the performance of a high-powered centrifugal machine after changing the variable frequency drive (VFD) used.
