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.
Temper tantrums no more: chocolate production made easier
01 September, 2021Adding a molecule in chocolate production could take the stress out of tempering chocolate and make chocolate manufacturing cheaper and easier.
Ferndale Confectionery to build new facility in Ballarat
15 July, 2021Ballarat's Ferndale Confectionery looks to expand its operations after being awarded $400,000 from the federal government's Manufacturing Modernisation Fund.
Profile scanner for 100% inline quality control of chocolate bar production
01 July, 2021Sensors technology has tremendously advanced in the last decade and they are integral to support industrial transformation towards achieving full automation.
New spray nozzles eliminate disruptions for Sydney pharmaceutical company
11 June, 2021Sydney-based pharmaceutical company purchased four new Mk III tablet-coating nozzles from Tecpro Australia to help improve its production.
Reduced-sugar chocolate: all about the ratios
23 October, 2020Valio researchers have documented the optimal ash-protein ratio for manufacturers to make delicious '30% less sugar' chocolate without artificial sweeteners.
