Processing > Confectionery

Confectionary expansion

01 June, 2008

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.


Slow-release flavours for confectionery

01 June, 2008

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.


Cocoa bean winnower

01 June, 2008

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.


ConBiz 2006 to focus on leadership issues

29 August, 2006

Creative leadership for confectioners is the theme for ConBiz 2006, the annual business forum of the Confectionery Manufacturers of Australasia (CMA).


ConFectioNZ 2006 : Anticipating trends and delivering solutions for the confectionery industry

24 February, 2006

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.


Confectionery forum

28 July, 2005

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.


Safety in chocolate

06 July, 2005

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


Solution to sugar bloom

01 March, 2005

UK-based freezing specialist Asymptote has discovered a technique to prevent sugar bloom from spoiling food products.


Cholesterol-lowering hot-fudge sundae

20 February, 2005

Tim Carr, a University of Nebraska-Lincoln nutrition scientist, has developed a compound that packs more cholesterol-lowering power than similar commercially available plant-based food additives and should be easier to incorporate into foods.


Confectionery cooker

17 January, 2005

APV Baker's Microfilm confectionery cooker has been upgraded to provide more production flexibility and ease of operation. The cookers are for sugar and sugar-free high boiled and hard candies, including those with the addition of milk and cream.


New research for 'next-generation' snack foods

01 October, 2004

Next-generation snack foods with taste appeal and specific health benefits are the first target of a new $18.4 million six-year research program.


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