A new polypropylene (PP) injection moulding grade of plastic resin allows food packagers the ability to increase production, while cutting down on the material needed, the manufacturer claims.
“I have a bad feeling about this.” Luke Skywalker’s warning in the movie blockbuster Star Wars could equally be applied to consumers’ concerns about Bisphenol A (BPA).
A new easy-to-clean, two-storey horizontal shelf lowerator with removable stainless steel trays is targeted at manufacturers wary of hygiene considerations, claims its US manufacturer.
A Belgium-based packer is hoping to discover innovative new concepts in chocolate packaging at both retail and storage level as part of its own inaugural design competition.
Bosch Packaging Technologies has announced its purchase of German end packaging equipment builder, Paal Verpackungsmaschinen, in a move that could have cost benefits for food and confectionery manufacturers.
Confectionery groups are playing up their efforts to strike a balance between Christmas spirit and green packaging, claiming the focus reflects an all year round environment drive not just consigned to the festive period.
A China-based manufacturer of weighing and packaging products is looking for greater collaboration with confectioners and other food manufacturers to establish itself on the European market.
A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.
A new low-temperature sealing biaxially oriented polypropylene (BOPP) grade film can increase output for bakery and chocolate manufacturers, while reducing their environmental impact, claims Wipak.
Mettler Toledo says that it has combined its existing recipe formulation technology, FormWeigh.Net with its IND560 weighing terminal to enable automatic dosing for food processors, in a bid to increase process reliability and quality control.
As the UK's Carbon Trust initiates a scheme to reward companies for genuine carbon emission reduction, a new study will determine how influential a company's sustainability image is in terms of consumers' purchasing decisions.
As ever shorter product life cycles continue to dominate the
packaging landscape for confectioners, two Bosch Packaging
Technology firms have extended their range of horizontal
pillow-pack machines.
Wrigley Poland has adopted a WI-FI RFID pallet tracking solution
designed to optimise the efficiency of the production process by
reducing losses in time and material.
British chocolatier Montezuma is one of the latest confectionery
companies to promote its green credentials by introducing recycled
and recyclable packaging.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
The Australian arm of Cadbury Schweppes, has lost another round in
its bid to protect the use of its characteristic colour purple,
used in wrapping for many of the company's confectionery products
and for advertising purposes.
Packaging supplier Ileos STV (Seufert Transparente Verpackungen)
says that its new plastic click-top box provides confectioners with
the transparency required to showcase their products and set them
apart from the competition.
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
US consumers are increasingly turning to the information on their
food labels amid the growing incidence of food safety scares,
according to the Hartman Group.
The Waste and Resources Action Programme (WRAP) is coordinating a
confectionery working group in order to reduce the packaging of
seasonal products such as Easter eggs.
Claiming 'free from' is not a light statement to make. Lives depend
on it. As scientific progress questions the validity of such
claims, it is time to establish exact guidelines and communicate
these to people for whom ingredients...
Nordic confectioner Cloetta Fazer has changed the wrapping on its
liquorice, following criticism that the caricature of a black
person perpetuates a negative racial stereotype.
Confectionery manufacturers are increasingly looking to new
processing and packaging firms for new technology, in order to
create products specifically targeted at the health market.
Alfred Ritter is moving production of its chocolate bars out of
Russia and back to Germany to use the same milk materials for
products sold the world over.
Packaging manufacturer TNA will launch six new technologies, aimed
at improving confectionery and snack packing, at the Interpack
trade show in Germany in April.
A new pressure spray system, that uses precise
temperature settings, gives confectioners better control when
coating products with chocolate and other viscous liquids, the
manufacturer claims.
The Danish manufacturer of processing equipment Upfront
Chromatography is commercialising its technology for the production
of vegetable proteins on the back of a successful launch with
Solanic.
A US-based company yesterday claimed to have developed a process to
turn recycled polyethylene terephthalate (PET) into
plastic that can be used to package foods.
Sweden-based confectionery firm Cloetta Fazer today announced it is
investing SEK 270m (€29m) in two new chocolate manufacturing lines,
as part of a drive to boost its market share in the Nordic region.
While media reports often bemoan safety issues in relation to
meat and fresh produce, confectionery food scares have recently
broken out in the US, China and Russia.
A new conveyor system is designed to handle delicate foods, such as
chocolates or confectionery, helping to reduce product damage and
flavour loss, the manufacturer claims.
A chocolate emulsifier ingredient from Palsgaard can now be used by
US manufacturers to replace the commonly-used soy lecithin,
following its recent approval by the nation's regulator.
A stainless steel forklift truck is designed for moving and
weighing products at manufacturing sites such as food processing
plants that need to be as hygienic as possible.
Switzerland-based machinery manufacturer Buhler has developed a new
cold stamping process to help chocolatiers increase production
times, efficiency and flexibility without compromising on chocolate
shell quality.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
UK bakery supplier BakeMark UK, has developed a 'better-for-you'
cookie for the children's snack market in order to introduce
healthier snacking habits to sweet-toothed youngsters.
An Indian pharmaceutical firm has completed a new sucralose
facility and is ready to begin production of the popular sweetener,
using what it claims to be a non patent-infringing process.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
Italian confectionery supplier OPM Chocolate has developed a new
chocolate depositor which claims to boost efficiency levels on
moulding lines while delivering on accuracy.