General News
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ProSweets 2019 Preview – Gerhard Schubert GmbH
21 January 2019At this year’s ProSweets, Schubert Packaging Systems is presenting its lightline Flowpacker, equipped with its latest heat sealing technology. The new technology ensures that heat sensitive products such as chocolate can be packaged gently, whilst still maintaining the high levels of quality. The Flowpacker is part of the new lightline machine series which offers three preconfigured machines for standard packaging. The machine achieves an output of 250 products or 125 flowpacks packaged per minute and also features a 3D image processing system, which ensures that only high-quality products enter the infeed chain. The lightline Flowpacker consists of the Flowmodul flow-wrapping component and a picker line, which efficiently packs unpacked or trayed products into Flowpacks. The Flowmodul is compatible with all hot and cold sealing films and delivers maximum flexibility with its product mix. Using robotic technology, crackers or biscuits can be stacked in any conceivable variant and packaged into flowpacks. Schubert has expanded its Flowmodul flow-wrapping component, with a new patented heat sealing technology for packaging heat-sensitive products such as chocolate. It is characterised by its low heat development and constant sealing time with variable chain speeds. The adjustment range of a heat-sealing film can be controlled between 5 and 60 metres with no loss of the product and can also achieve hermetically sealed packages. The series also includes the lightline carton-packer for carton packaging and the lightline Pickerline for pick and place applications. Hall 10.1, Stand F030/G031
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ISM 2019 Preview - FD Copeland & Sons Ltd.
16 January 2019Although F.D.Copeland will not be exhibiting at ISM, Andrew Fellowes, Sales Director, will be visiting the show yet again on his annual pilgrimage. Andrew commented on the upcoming event: "For us this is not to be missed, the exhibition is dear to our hearts and we use this as an opportunity two fold. Showing support to our global clients but also to learn of current themes in regard to legislation and of course flavour trends that can be passed on to those unable to attend. "Albeit a fact finding tour, this is also an ideal opportunity to circulate and socialise with industry experts in manufacturing and the ingredients industry. "Still based around manufacturing of fine confectionery and chocolate in so many different guises its also interesting to visit ProSweets to get an understanding of the new technology and processes that keep this industry so interesting." Andrew added: "To all the Kennedy's readers we wish you every success in Koln after all that preparation for the show."
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ISM 2019 Preview - Whitakers Chocolates
15 January 2019With five years since Whitakers Chocolates last exhibited at ISM, the chocolate manufacturer is returning this year with plenty of news to share and new products to introduce. Whitakers Chocolates will use iSM to launch its new retail range in celebration of its 130th Anniversary. The new offering will see new flavours of wafers such as spicy ginger, sea salt and caramel, and orange. The new range is set to complement the company’s ‘iconic’ mint wafer product, chocolate truffles, honeycomb bites, solid milk chocolate hearts and a range of chocolate bars in a variety of flavours. Whitakers Chocolates will also use the opportunity to highlight its ever-growing range of personalised gifts, including Neapolitans, chocolate bars and an array of gift box solutions. Managing Director of Whitakers Chocolates, William Whitaker, explains: “Celebrating 130 years since the formation of the business, our product range has never been more appealing to the retail, foodservice and personalised markets, so it’s exciting to launch everything at ISM in 2019. We look forward to welcoming you in Hall 4.2 stand K21.” Manufacturing from a modern 35,000 sq. Ft factory with AA* BRC accreditation and utilising 25,000 sq. Ft of its own temperature-controlled warehousing facilities; Whitakers Chocolates are well placed to supply bespoke requirements including any Fairtrade, UTZ or Rainforest Alliance accreditations. William adds: “2018 has seen investment in new products and machinery and has also been supported with the appointment of Ian Webster as sales manager and more recently Gemma Whitaker as marketing manager, so we’ve never felt more positive about the future.” Keen-eyed visitors will instantly notice Whitakers Chocolates new look, with its eye-catching products and vibrant colours. More brand changes are also on the cards for 2019. Hall 4.2, Stand K21
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ISM 2019 Preview - Walker's Nonsuch Toffee
15 January 2019Walker’s Nonsuch is one of England’s oldest makers of traditional toffee, and one of the original exhibitors at ISM. With an increased global demand, the company is now celebrating its 125-year anniversary. Family toffee makers, Walker’s Nonsuch has a dual celebration at ISM 2019. Not only is the company celebrating 125 years of toffee making, but it will also be its 48th time exhibiting at the show. Having visited in 1970, Ian Walker, current Managing Director at the time, saw the potential for company and in 1971 set his stall. Forty- eight years on, the family company is thriving and export has become a key part of the business. From humble beginnings in 1894, Walker’s Nonsuch is one of England’s finest and oldest makers of traditional toffee. At the heart of the family company lies quality and passion for just good ingredients like whole milk and butter. Now with fifth generation family members, the company remain committed in following Founder, Edward Joseph’s footsteps, whilst retaining good business values and a true love for its products. Former potter, Edward Joseph opened a sweet shop with his sister Florence in 1894 and began making toffee. It was such a success, Edward decided to open a small factory. Little did he know his toffee would be enjoyed in over 50 countries worldwide today. In 1915, Edward enrolled his son, Edward Victor, and together father and son made toffee using the original recipe. Walker’s Nonsuch had been established and later became a limited liability company in 1922. Business had flourished, however due to the Second World War, Edward Victor had to restrict production as it became difficult sourcing ingredients; the era of sweet rationing began. Eventually, these restrictions were lifted, and Edward Victor grew the business once again, eventually moving to a larger factory. Walker’s Nonsuch was now a UK brand. The new factory had previously belonged to Horleston Brothers Ltd, who made boiled sweets. Walker’s Nonsuch bought this company and the factory remains the home of Walker’s Nonsuch today on Calverley Street, Longton, Stoke-on-Trent. In 1962, toffee maker Edward Victor passed away, leaving brothers Edward and Ian responsible for the company. As Joint Managing Directors, and with the help of Company Secretary Cyril Jackson, they invested in modern machinery which enabled greater capacity with the ambition to continue to make quality toffee. Sadly, Edward passed away in 1981 leaving brother Ian at the helm. Ian Walker served 62 years in the family company until his passing in 2017. Ian had a wealth of experience and was greatly respected in the industry for having good business values, something which the family endeavour to follow today. Ian developed the range and travelled the world selling his much-loved toffee. A man of sincerity and principle, Ian Walker was a true embodiment of actions speak louder than words. Ian’s daughters, Katie and Emma and nephew Edward remain passionate about England’s finest toffee today. Supplying supermarkets, cash and carries, and specialist food distributors, Katie looks after UK sales. Meanwhile, Emma manages export sales, attends exhibitions in Europe and Middle East, alongside market visits. Edward’s role is to deliver England’s finest toffee as Production Director. Fifth generation toffee makers include Jessica, Jonathan and Jamie. Today, the Managing Director is Mr Adrian Hill. Having worked alongside Ian for over 32 years, Adrian has an abundance of knowledge and experience and is eager to continue grow the family company. Whilst using just good ingredients, the Walker family now make 14 varieties of toffees and chocolate eclairs, with Salted Caramel and Double Dipped Chocolate as the latest additions. BRC accredited and vegetarian friendly, Walker’s Nonsuch Toffee is free from artificial colours, preservatives, hydrogenated vegetable oils and gluten too. Ranges include traditional toffee 50g and 100g bars, twist wrapped toffees in 150g, 400g, 1kg and 2.5kg bags, along with gifting items and a unique hammer pack range. With quality still at the forefront 125 years on, Walker’s Nonsuch continue to use its original recipe today to make England’s finest toffee. From national radio campaigns to local charity events, Walker’s Nonsuch will commemorate this momentous occasion with a series of monthly events throughout 2019, starting with the ISM 125-year anniversary party in Cologne. For more information, visit Walker’s Nonsuch on Stand K020, Hall 4.2.
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ISM 2019 Preview - Elizabeth Shaw
15 January 2019British chocolate brand, Elizabeth Shaw, will be showcasing its original After Dinner Mint and Liqueurs, along with new biscuit and chocolate innovations at ISM. This will be the first time in 10 years that the brand will be exhibiting at the show. Visitors to the stand will be able to sample the brand’s original Mint Chocolate delights including the Mint Crisp, as well as the indulgent range of Famous Names liqueurs with ‘iconic’ spirits and liqueur brands. Both classics and well-loved seasonal favourites at Christmas. Elizabeth Shaw’s tempting new range of Chocolate Biscuits will also be available to try. Having launched on TV in September in the UK, the new biscuits are crumbly yet gooey. The brand is also set to unveil new chocolate innovations with a range of different chocolate covered fruits in handy pouches and a new range of sharing gift boxes. These include combinations of light mousse centres with crisp cocoa and fruit inclusions smothered in rich dark and smooth milk chocolate. Karen Crawford, Managing Director of Elizabeth Shaw, said: “Elizabeth Shaw has been creating extraordinary chocolates for over 100 years and we are always striving to offer customers new and exciting innovations in taste and texture combinations. ISM offers a great opportunity to reach out to new markets and educate new customers about our well-loved English chocolate brand and how we continue to build on our heritage to re-imagine our offer for today’s consumers.” Hall 4.2, Stand H026
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ProSweets 2019 Preview – Theegarten-Pactec GmbH
15 January 2019Family business and specialists in packaging machines, Theegarten will be exhibiting at ProSweets with its new innovation - MCH. This continuous operation ‘two head’ machine offers flexibility and high-performance. The product range includes seasonal products such, chocolate eggs at Easter or chocolate balls at Christmas. At its stand, Theegarten will be showing the flexibility of the MCH machine with its two wrapping styles. It will exhibit the packing of 20-millimetre chocolate balls in double twist wrapping, while the second machine wraps identical balls in aluminium foil. Its throughput being 1,200 products per minute. The MCH has been designed by Theegarten to handle delicate products specially and has no need for an additional head on the MCH. This will ensure the ideal protection for the products, in comparison to machines with multiple product transfers. The modular design offers manufactures options of wrapping chocolate, jelly, hard candy, eclairs and enrobed products, with a range packaging styles available including: foil and double twist wrapping, as well as sealed twist wrapping (protected twist) and side twist wrapping. Theegarten are looking forward to presenting the MCH to a wider audience. Hall 10.1, Stand G020/H029
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ProSweets 2019 Preview – Bosch Packaging Technology
15 January 2019Bosch Packaging Technology, based in Waiblingen, Germany, is one of the leading suppliers in the field of processing and packaging technology. The company’s site in Viersen, Germany, specialises in confectionery processing, and is the home of well-known product brands such as Hansella, Makat and Togum. Together with others in the Bosch family, these brands bring over 95 years of tradition and expertise to the production and packaging of confectionery products. A leader in confectionery The Viersen site develops processing equipment for the confectionery industry. This includes machine and plant technology for the mass production of a variety of confectionery items such as hard and soft candy, gum and jelly, toffee, medicated confectionery products, chocolate bars, fruit and cereal bars, as well as energy and protein bars. Bosch delivers individual machines and complete production lines that are designed to enhance flexibility, ease of use, resource savings, and efficiency. Research and Development Bosch’s Viersen site is also the home of the “Technikum” confectionery innovation lab, where customers can test new products, methods, production and packaging machines. This state-of-the-art facility allows Bosch to develop new product and machine concepts in partnership with customers. Bosch Packaging Technology Bosch Packaging Technology develops and manufactures complete solutions for the pharmaceutical, food and confectionery industries in over 15 countries worldwide. In addition, the global Bosch sales and service network provides local contacts for all customer support needs. For more information, please visit www.boschpackaging.com. Check out the company's stand at this year's show in Hall 10.1, Stand F010.
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ProSweets 2019 Preview – Tanis Food Tec B.V.
15 January 2019Tanis Food Tec will once again be returning to ProSweets to show off its latest innovations, which includes the new RotoPilot. The Dutch food equipment designer supplies high-quality continuous process lines for bakery and confectionery products. In addition, the firm also has its own test lab facility which is available to use for product development. Introducting TFT's RotoPilot Over the last two decades, more and more companies have stepped away from KitchenAid or Hobart® planetary benchtop aeration systems in order to start using a more reliable and accurate continuous aeration solution. TFT’s R&D solution There are numerous benefits to replacing the old planetary solution. Reproducible results that can be scaled up quickly to large-scale production equipment have made the RotoPilot the R&D solution for many R&D departments for TFT customers around the world. The RotoPilot makes the difference between the kitchen environment and the production plant. After the successful introduction of the RotoPilot benchtop continuous aerator in the 90’s, this unit has proven itself globally. After its introduction, the RotoPilot has been continuously upgraded to the latest standards to increase automation, ease of use, accuracy and cleanability. The RotoPilot was originally designed to aerate many different types of products. From foamy and highly aerated products like whipped cream, marshmallow, and angel kiss, to a variety of cake batters. RotoPilot has become the benchmark and a powerful tool with results directly linkable to full scale production units. Aeration technology Since continuous aeration technology is only one part of the TFT portfolio, the market demanded an even more flexible R&D platform. The new RotoPilot needed to have the same heating, chilling and crystallizing capabilities as large-scale production lines. To make this possible, TFT started developing a laboratory scale scraped surface heat exchanger (SSHE). With this addition to the RotoPilot, the R&D machine has become even more versatile. One of the biggest benefits of the additional SSHE is its capability of continuous crystallizing and aerating of all types of cream type fillings for sandwich biscuits, wafers and many more products. The capability to cool a sugar syrup in-line for marshmallow production is a major benefit. This was the starting point for TFT to develop a versatile R&D platform combining aerator, scraped surface heat exchanger, water tempering and color/flavor (or acid) injection. Efficiency and saving Immediately after development, engineering and manufacturing the unit was initiated in the TFT pilot plant. Thoroughly tested on creams, fat-based fillings, marshmallow, pectin-based jellies and a wide variety of other products ensued. The ability to run a trial on tempering, aeration or in-line flavoring on a 5 or 10 kg/hr throughput turned out be very useful. Suddenly a small batch of product gives all the insights within a short time in your lab. This efficient and resource saving method has been immediately adopted by food scientists and is an indispensable tool in product development, commercial sample production and general R&D. For more on Tanis Food Tec’s innovation, visit the team in Hall 10.1, D068/E069.
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ProSweets 2019 Preview – MFG Tray
15 January 2019At this year’s ProSweets, MFG Tray, a leading supplier of starch trays, will be displaying its latest offering. The company has been supplying starch, holding, and gum trays as well as stock boxes for the confectionery industry for more than 40 years and this year will be showcasing its x-ray detectable starch trays. The MFG Tray X-DTect™ is a patent pending composite material made from high-strength, glass-reinforced composites specifically formulated for x-ray detection. Thanks to this innovative material, production line inspection can be detected down to one cubic millimeter. X-DTect™ composite can be used in MFG Tray’s ventilated drying trays, mogul starch trays, gum trays, holding and work-in-process trays in a variety of designs and sizes. MFG Tray starch trays readily integrate with a variety of moguls, ensuring unprecedented durability, cleanability, and food product safety. They are interchangeable with wood trays and may be integrated into production lines using both materials. The precise sizing and dimensional stability of MFG Tray starch trays contribute to improved mogul efficiency, and the durability of composite construction ensures value and a long service life. The trays are available in a range of sizes to accommodate a variety of starch depths. Hall 10.1, Stand D070
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ProSweets 2019 Preview – Sollich KG
15 January 2019Sollich KG, one of the leading manufacturers of special machinery for the confectionery industry, will present numerous innovations at the ProSweets 2019 in Cologne. The worldwide successfully operating Turbotemper®e tempering system covers the whole spectrum of chocolate, tempering machines for capacities starting at 100kg per hour and upwards. On display at the Sollich booth will be the Turbotemper®e type TE 1100 D with a tempering capacity of 1100kg per hour. The patented tempering process provides optimum tempering of different types of chocolate, resulting in a constant enrobing quality, a high shelf-life and an attractive gloss of enrobed or moulded products. The integrated touch panel with intuitive surface and recipe management guarantees easy handling and reproduction of the machine settings. The Tempergraph is designed for online measuring of the degree of temper and ensures a constant product quality. Besides the well-known Enromat®, also in the Sollich manufacturing range of enrobing machines are enrobing machines with working widths of up to 2600mm, along with the Temperstatic® series with a belt width of between 820 and 1300mm, including integrated tempering. The enrober type Enromat® M6-1050 CIP will be on display, with a belt width of 1050mm, allowing numerous possibilities to adjust a precise adjustment of the product coating. Additionally, the machine distinguishes itself by good accessibility and simple operation. The CIP-execution matches the latest hygiene requirements. A mass changeover which requires a thorough cleaning, e.g. changeover from dark to white chocolate, is now largely possible automatically within two to three hours. Furthermore, Sollich will show the new compact mini enrobing machine type Minicoater™ MC 420. The machine will be run with chocolate mass during the exhibition period. It is available in 320mm and 420mm working width. The Minicoater™ MC can be flexibly used due to a built-in tempering system and mobile execution. The subsequent cooling tunnel type Thermo Flow LSK 420 guarantees a high product quality due to the combined radiation and convection cooling. Finally, the well-known fully automatic Tempermeter Typ E6 for the manual control of the temper index of chocolate masses will be presented. The integrated touch-screen panel simplifies the operation and provides additional options for data analysis and transfer. To learn more about Sollich’s machinery, please visit their booth at ProSweets in Hall 10.1, Stand B030/C039. Also have a look at the website www.sollich.com or send an e-mail to This email address is being protected from spambots. You need JavaScript enabled to view it. document.getElementById('cloakafab102f685c7b879748c6e8b4dd893b').innerHTML = ''; var prefix = 'ma' + 'il' + 'to'; var path = 'hr' + 'ef' + '='; var addyafab102f685c7b879748c6e8b4dd893b = 'info' + '@'; addyafab102f685c7b879748c6e8b4dd893b = addyafab102f685c7b879748c6e8b4dd893b + 'sollich' + '.' + 'com'; var addy_textafab102f685c7b879748c6e8b4dd893b = 'info' + '@' + 'sollich' + '.' + 'com';document.getElementById('cloakafab102f685c7b879748c6e8b4dd893b').innerHTML += ''+addy_textafab102f685c7b879748c6e8b4dd893b+''; . Hall 10.1, Stand B030 - C039
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