Making chocolate santas
09 December, 2019The cold stamping method is being implemented for many of the chocolate santas currently on shelves; hear more at the 2020 ProSweets fair.
Doughnut ice-cream hybrids arrive at 7-Eleven
29 September, 2019Australian ice-cream giant Streets has partnered with Krispy Kreme to deliver a limited edition, Golden Gaytime-inspired doughnut and doughnut-like ice-cream.
Sweet trends
13 September, 2019New textures, novelty flavours and reduced sugar are some of the trends to watch in the APAC confectionery sector this year, according to GlobalData.
The science behind smooth chocolate
10 May, 2019Researchers have found that a 140-year-old mixing technique, called conching, is responsible for giving chocolate its smooth texture.
Packing lollies for millennials and everyone else
21 November, 2018Packaging generates brand identity and sets trends, and it is particularly significant in point-of-sale items like confectionery and snacks.
tna roflo VMCS 3 vibratory chip sizer
12 February, 2018The tna roflo VMCS 3 chip sizer uses vibratory motion to separate large from small chips to maximise packaging efficiencies and speeds. The sizer is suitable for a wide range of fried snack products, such as potato chips, as well as fruit and other root vegetable chips.
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.
