Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.

Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.

UK equipment firm Reach Food Systems is looking for a global distribution partner as it moves to develop affordable ultrasonic machines.

ConfectioneryNews.com speaks to Innovia Films’ sustainability head about the latest trends in green confectionery packaging.

A higher quality cut can be achieved by using ultrasound technology for confectionery and bakery products, according to technology firm Döinghaus

A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.

FoodProductionDaily.com caught up with Dr Ian Davidson of ExxonMobil at Anuga FoodTec in Cologne last week to talk about new energy saving claims the company is making for its range of food-grade lubricants.

Alfa Laval claims that its scraped-surface heat exchanger can take high viscosities and avoid burn-ons for applications in bakery and confectionery products.

ConfectioneryNews.com speaks to Roy Fraser, product manager for robotics at Bosch Packaging Technology, about the growth of delta robotics in confectionery packaging.

Bosch Packaging Technology has launched what it says is the first machine capable of hermetically sealed single-wrap die fold packaging for small to medium sized chocolate bars.