GEA SmartPacker TwinTube C
08 December, 2017The GEA SmartPacker TwinTube C achieves up to 500 pillow bags/min. It handles products smoothly, so it is suitable for fragile products.
ViscoTec VHD Hygienic Dispenser for precision dosing
21 April, 2017The VHD Hygienic Dispenser can be used for optimising precision dosing in the food and cosmetics sectors.
PureCircle doubles capacity of stevia plant
17 March, 2017Global stevia producer PureCircle has completed a $42 million expansion of its stevia plant in Malaysia.
tna expands confectionery portfolio with acquisition of NID
08 March, 2017Food processing and packaging equipment supplier tna has announced the acquisition of Australian confectionery equipment supplier NID.
Chocolate production relies on clean compressed air
06 February, 2017When a German chocolate manufacturer needed to upgrade its compressed air station, it was clear that oil-free compressors should be used.
New lolly manufacturing technology — chewy lolly turns into chewing gum
20 January, 2017Wacker 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.
Nestlé research could cut sugar content of chocolate by 40%
06 December, 2016Breakthrough research by Nestlé scientists has discovered a way to reduce the sugar content in chocolate by up to 40%.
SGL MCC 1500 chocolate moulding production line
30 November, 2016Sandvik SGL has launched the SGL MCC 1500 high-capacity production line.
Condition-based maintenance meets chocolate moulds
27 October, 2016Predictive maintenance extends the service life of production systems and components, supports reliable operation, increases productivity and improves cost-effectiveness. This is especially true for the moulds in the machines.
Australians love their chocolate
01 September, 2016More than half of Australia's population consumes at least one chocolate bar in an average four-week period, so it's safe to say that we're a nation of chocolate fans.
Controlling Easter egg and moulded chocolate thickness
12 August, 2016 by Jennifer Chu, MIT News OfficeA new theory and a simple fabrication technique may help chocolate artisans create uniformly smooth shells and precisely tailor their thickness.
Reduced-fat chocolate
27 June, 2016Scientists have found a way to use an electric field to reduce fat in liquid chocolate — maintaining a suitable viscosity for the manufacturing process while yielding a healthier end product.
Baker Perkins 3-dimensional starchless jelly depositing
03 April, 2016Baker Perkins has introduced technology to deposit 3-dimensional starchless jellies.
Pump technology doubles the flow
10 February, 2016Korean confectionery company Orion engaged JEC to develop a PD pump for its Shenyang plant to meet increasing demand for its products.
Juremont now exclusive Barry Callebaut agent
21 January, 2016Juremont has won the exclusive Australian agency to supply Barry Callebaut cocoa powder, butter and liquor to the Australian food manufacturing sector from March 2016.
