Presto Products Company says consumers are demanding more from closure features and claims confectionery firms can leverage child resistant resealing technology and zippers giving auditory affirmation that a product is closed.
Special Edition: Cost effective confectionery processing
Manufacturers can take control of chocolate flavor development by milling cocoa nibs themselves, but without the extra expense of roasting and winnowing of cocoa, according to equipment supplier Netzsch.
Special Edition: Cost effective confectionery processing
A gap in the market exists for smaller premium confectioners, but they must buy scalable processing equipment that caters to current volumes and not anticipated market demand, says Carle&Montanari-OPM.
Baker Perkins is urging manufacturers of functional confections to ditch starch-based molding because the method will not meet future hygiene standards.
The Association for Packaging and Processing Technologies (PMMI) has highlighted strong growth in resealable stand-up pouches in confectionery, but says the rising online environment may change how candy is packaged.
Sonoco has completed its $360m acquisition of Weidenhammer Packaging Group (WPG), a European provider of composite cans, drums and rigid plastic containers.
Equipment supplier Carle&Montanari-OPM has opened a Latin America office to capitalize on rising demand as Brazilian confectionery move to automated secondary packaging equipment.
Nestlé’s R&D arm Nestec has filed a patent for inkjet printing on panned confections such as Smarties chocolate and biscuits using only ingredients it claims consumers would be familiar with.
A novel lollipop shape featuring two hard candy balls allows confectioners to combine colors and flavors in a single product and could prove popular in Asia, says equipment supplier Baker Perkins.
European confectionery manufacturers must break the bank for hygienically designed processing equipment or risk paying the price for a damaging product recall, says Hosokawa.
Inspection system features like reject confirmation systems and locked reject bins can help confectionery manufacturers stay abreast of the exacting safety demands of big retailers, says Mettler-Toledo.
More small-scale confectionery companies are using pick and place robots to package delicate products as technology becomes more affordable, according to PWR Pack.
Chocolate and biscuits have long been paired, but future R&D will be far more sophisticated in terms of production, says the head of business development at Aasted.
In conversation with Sollich Executive Director Ralf Schäffer
Africa’s chocolate market remains a little behind but Asia and South America are booming, and each market needs to be approached differently, says the executive director of Sollich.
Toray Plastics has launched Torayfan CBS2, a sustainable high-barrier BOPP film designed to protect bakery, snack, and candy products, while also protecting the environment.
Natra and Grupo Bimbo are just some of the firms who have shown interest in the FR500 flow pack wrapper designed specifically for the bakery, confectionery and chocolate industry by ULMA Packaging.
Clear Lam has launched Prima Pak, a packaging product combining the lightweight properties of flexible with the stackability and shelf appeal of rigid.
Bosch Packaging Technology has launched a biscuit packaging line, which it claims is the first of its kind, capable of fast slug to pile changeovers, and vice versa, with the same feeding components.
LHT Consultancy and Eagle Vision have developed a system that can help gummie manufacturers save upwards of $50,000 a year by detecting problems on starch molding lines.
By Mark Ringer, executive creative director at brand agency Anthem
Chocolate brands will gain no ground by mimicking the color of heritage brands such as Cadbury and must forge their own identities, writes Mark Ringer, executive creative director UK & Europe at Anthem.
Successful food packaging requires more than just good looks; here, one design expert shares his advice on combining structure, function, and aesthetics to create containers that entice consumers to buy.
A new conching process called coarse conching will make it more affordable for smaller chocolate companies to produce their own chocolate mass, according to researchers.
Easter egg manufacturer Kinnerton Confectionery has boosted production by simplifying production line processes in partnership with industrial solutions provider Siemens Industry.
Retailers’ clout in confectionery packaging decisions is mounting after consolidation in the retail sector, according to the editors of a National Confectioners’ Association publication.
Special Edition: Consumer friendly confectionery packaging unwrapped
White packaging is on the rise globally, but it will be interesting to see how this plays out within the retail space, according to an industry commentator.
Special Edition: Consumer friendly confectionery packaging unwrapped
Hard to open wrappers have been cited as the largest consumer packaging frustration. How can confectioners make life a little easier without overpaying for elaborate opening features?
Special Edition: Consumer friendly confectionery packaging unwrapped
Big brands may be dipping their toes in the interactive packaging pool, but two analysts question whether consumers really want this technology and ask if if manufacturers can keep the technology fresh and up to date.
Special Edition: Consumer friendly confectionery packaging unwrapped
Confectioners are beginning to incorporate more active ingredients into chewing gum using techniques used in the pharmaceutical industry, according to US contract manufacturer Zoft Gum.
A Kraft Foods design expert is advising CPG professionals to remember that when it comes to influencing consumers to buy products, packaging leads the way.
