General News

  • Nestlé Japan recognised for innovative Kit Kat series

    Nestlé Japan recognised for innovative Kit Kat series

    20 December 2017

    Nestlé Japan’s 'Made in Japan’ team has been recognised with an accolade for developing a diverse range of innovative flavours.

  • Barry Callebaut releases progress report on sustainable sourcing

    Barry Callebaut releases progress report on sustainable sourcing

    15 December 2017

    Swiss manufacturer Barry Callebaut has issued a report on its progress towards its “Forever Chocolate” programme aimed at sustainable sourcing of cocoa.

  • Caobisco raises concerns for confectionery sector over EU trade deal with Japan

    Caobisco raises concerns for confectionery sector over EU trade deal with Japan

    14 December 2017

    Caobisco, the organisation representing the chocolate and confectionery sector in Europe, has expressed concerns over a new EU trade deal with Japan.

  • Whitakers attains Rainforest Alliance certification

    Whitakers attains Rainforest Alliance certification

    13 December 2017

    UK business Whitakers Chocolates, has achieved a certification to manufacture chocolate approved by the Rainforest Alliance, Fairtrade and UTZ.

  • Lindt expecting strong seasonal demand for latest venture

    Lindt expecting strong seasonal demand for latest venture

    12 December 2017

    Lindt is anticipating strong seasonal interest from its latest partnership with Italian winery and distillery Bottega, jointly promoting their key travel retail ranges.

  • Mars Wrigley confirms US headquarters location

    Mars Wrigley confirms US headquarters location

    11 December 2017

    Global confectionery group Mars Wrigley Confectionery U.S, has confirmed plans for its American headquarters to be based in New Jersey.

  • ProSweets 2018 Preview – Hänsel Processing

    ProSweets 2018 Preview – Hänsel Processing

    08 December 2017

    Hänsel Processing's installations and machines have some of the most advanced technology available. 90% of the company’s activities are generated by processing machinery with a focus on any kind of sugar confectionery products: Hard Candy (centre filled, aerated, laminated, milky, sugar free, medicated, specialities) Jelly & Fondant (gelatine, agar agar, pectin, gum arabic, starch, fondant crème, bakery fondant, milk fondant, fruit fondant), Toffee (milk caramel, éclair, fruit candies, chewy candies, caramel layers, specialities), and Bar (foam sugar, candy bars, granola, torrone, halwa). For this year’s ProSweets, managing directors Frank Temme and Heiko Kühn will gladly show people their latest technologies along with their native-speakers sales team and French partner company Proform. The machine LSK-5 (Laboratory Batch cooker) will be exhibited, and can be used for the production of fillings, caramel, toffees, chewy candies, jelly, hard candy and other masses. The equipment with vacuum pump and scrapers in the cooking vessel offers a broad field of application for the user. There is also an optional version cooking under overpressure. Hall 10.1, C042/D043

    ProSweets
  • ProSweets 2018 Preview - Molded Fiberglass Tray Co.

    ProSweets 2018 Preview - Molded Fiberglass Tray Co.

    08 December 2017

    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 new material, production line inspection can be detected down to 1 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. X-ray detectable composite material, product recall prevention and protection, contaminant detection down to 1 cubic mm are possible, and is available in ventilated drying, mogul starch, gum, holding and work-in-process trays. It can also be used continuously in temps ranging from -60° to 250° F (-51° to 121° C). MFG Tray is a leading supplier of starch trays, holding trays, gum trays and stock boxes for the confectionery industry for more than 40 years. The inherent strength and dimensional stability of MFG Tray composite trays make them exceptionally well suited for confectionery production. Their wide operating temperature range of -60° to 250° F (-51° to 121° C), smooth surface texture, stain resistance, and easy cleaning are critical performance factors contributing to their suitability for confectionery operations. MFG Tray manufactures ventilated drying trays, mogul starch trays, gum trays, holding and work-in-progress trays in a variety of designs and sizes to meet the specific needs of confectionery operations. They are also interchangeable with wood trays and may be integrated into production lines using both materials. MFG Tray starch trays readily integrate with a variety of moguls ensuring unprecedented durability, cleanability, and food product safety. Several confectionery operations using MFG Tray starch trays have reported an increase in production efficiency as composite trays can be run at higher line speeds. Hall 10.1, D070

    ProSweets
  • ProSweets 2018 Preview – Capol

    ProSweets 2018 Preview – Capol

    08 December 2017

    The Capol portfolio serves all applications of the confectionery industry requiring coating. In detail these are anti-sticking agents for gums and jellies, glazing and polishing agents for chocolate-coated centers or sugar dragées and hard or soft caramels as well as coated acids and sealing agents for example for nuts, raisins or dried fruit. Apart from confectionery Capol also offers coating solutions for manufacturers of other applications such as nutraceuticals, pharmaceuticals, seeds and fresh produce. In the last quarter of 2017 Capol acquired Colarôme Inc., a private Canadian company operating in the natural ingredient sector. It holds patents on a technology which enables the production of a unique line of natural pigments called VIVAPIGMENTS for facilitating the creation of new coating products. In addition to flavor formulations and natural color pigments, the company is offering natural vanilla extracts. These segments are related to the Capol application fields and therefore build the perfect fit. Capol and Colarôme will present themselves in a joint booth at this year’s ProSweets show in Cologne. Along with the pigments Capol will highlight their sealing range for chocolate coated centres, offering its customers various vegetarian alternatives if the use of shellac – being the standard sealing agent in the confectionery industry – is not desired. In addition, Capol will present their new anti-sticking agents for gums and jellies based on 100% sunflower oil instead of MCT-oil. Hall 10.1, Stand B079

    ProSweets
  • ProSweets 2018 Preview – Gerhard Schubert GmbH

    ProSweets 2018 Preview – Gerhard Schubert GmbH

    08 December 2017

    For its showcase in Cologne, Schubert will be highlighting its expertise in packaging confectionery and snacks in a wide selection of variants and formats. This includes its Flowmodul flow-wrapping component, which is seamlessly integrated into a TLM system. The innovation has enjoyed great success since its market launch, especially in the confectionery sector. In addition to its top-loading packaging machine system and packaging into flowpacks, the company offers this sector a close to unlimited range of possible packaging variants. Furthermore, Schubert will be focusing on “industrial digitalisation”, with topics such as predictive maintenance and the company's own GRIPS.world service platform. At the ProSweets show, Schubert will use its Flowmodul to demonstrate a flow-wrap packaging component which is seamlessly integrated into a TLM packaging system. In combination with proven robotics and image processing technology, the Flowmodul enables the highly flexible packaging of snacks and confectionery of all types of flowpacks. The end-packaging process into cartons can also be seamlessly connected to the primary packaging process, in a single TLM packaging line. With the Flowmodul, small batch sizes, short product life cycles and extensive product variety can be handled more efficiently than ever before. Schubert’s flow-wrap packaging technology has since proven itself in the packaging of a wide range of products such as chocolate bars, biscuits, cakes and chocolate figures. Unified system control, ease of use, highly flexible robot loading, powerful image processing and the fact that the customer receives a solution from a single vendor are among the unique advantages this automation solution delivers. Overall, when it comes to packaging a wide range of products, the technology achieves unprecedented performance levels in terms of space requirements, changeover times and product variety. In Cologne, Schubert will be presenting a picker line with five F4 robots that place sandwich biscuits into the Flowmodul’s product infeed system and which then packs them in flowpacks. Hall 10.1, Stand F030/G031

    ProSweets

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