The ChocoMa E220 enables chocolatiers to enrobe or bottom coat pralines, bars, biscuits, cakes and pastries.
Process Systems Services’ PSS industrial inline cooling tunnel can be used for chocolate production and is also suitable for a range of confectionery or other food products.
The latest trends in confectionery packaging include new colour choices, sustainability and multisensory effects; and they can all be seen at ProSweets Cologne.
Cadbury New Zealand is removing palm oil from its Dairy Milk chocolate and returning to its previous recipe in response to consumer feedback.
The Baker Perkins ServoGel Natural cooking and depositing process can be used to produce a range of 100% fruit snacks and bars. Deposited fruit snacks can be marketed as bite-size pieces or bars, and are made from a variety of fruit sources, including paste, puree, pulp, juice/juice concentrate, peel and dried fruit.
The target group for the two-lane coextrusion system from Handtmann Maschinenfabrik are producers of convenience products.
Bosch Packaging Technology offers one-stop, customised solutions for the production of confectionery, muesli and cereal bars. The Contiline bar forming system brings advances to the forming, cooling, fanning-out, cutting and coating of bars.
In cocoa and chocolate manufacture, the dehulling of cocoa beans and preventing nib loss is an important step in order to ensure maximum yield. An optimally functioning dehulling plant ensures clean separation of the nibs and shell.
Baker Perkins has introduced a range of processes, equipment and end products, incorporating natural elements such as fruit, which enable confectionary, snack and cereal companies to produce health and indulgence ranges alongside traditional products.
LycoRed has launched a line of slow-release ingredients that may help confectioners retain taste for longer. Chewing gum and chewy lollies ordinarily maintain their good taste for less than 5 mins. LycoRed’s slow-release technologies prolong flavour release, improving the marketability of gums and lollies.
When consumers were asked at the point of sale why they buy sugar-free lollies, health at 77% and taste at 67% were the main reasons by far. This demonstrates that sugar-free confectioneries have a convincing profile in terms of both nutrition and taste and as such offer the opportunity to align indulgence with a health lifestyle.
Creative leadership for confectioners is the theme for ConBiz 2006, the annual business forum of the Confectionery Manufacturers of Australasia (CMA).
ConFectioNZ 2006, the Confectionery Manufacturers of Australasia's (CMA) annual New Zealand conference, will be held at the Wairakei Resort, Taupo on 10 and 11 March 2006.
The confectionery industry's annual convention, hosted by the Confectionery Manufacturers of Australasia (CMA) will take on a new identity this year as it takes on a new role in the mix of CMA events. The annual convention that has been known as ConSnack since 1998 will be formally rebranded as ConBiz and will provide a more focused forum for senior management and industry leaders in the Australasian confectionery industry.
Like many companies today, Crest Chocolates must adhere to the strict safety policies and guidelines outlined in the Workplace Health and Safety Act 1995 and Australian Standard AS 4024.1-1996