International Confectionery

Latest on International Confectionery: 2 Days Left to Explore Gulfood Manufacturing 2024 The 10th edition of the Gulfood Manufacturing event opened with H.H. Sheikh Mansoor bin Mohammed bin Rashid Al Maktoum, showcasing a vibrant food manufacturing ecosystem with 90% of the world’s leading F&B brands in attendance. The show has proven to be a crucial platform for the global F&B hub to explore emerging trends and forge valuable business connections. Highlights included the opening keynote at the FoodTech Summit, featuring strategic futurist Dr. Mark van Rijmenam, who discussed the transformative potential of AI in food manufacturing, stating, "AI can contribute $20 trillion to global GDP by 2030," with a focus on its applications in automation and predictive maintenance. Read more here: https://lnkd.in/dr6sGkE6 #Food #FoodIndustry Jonathan Pittock

Latest on International Confectionery: GNT Group expands possibilities for bright orange shades GNT has added its first ever paprika emulsion to the plant-based EXBERRY® colour portfolio, enabling manufacturers to achieve clean-label orange shades in a vast array of food applications. EXBERRY® Shade Vivid Orange is a water-dispersible color made from non-GMO paprika. It has a high colour intensity that allows for cost-effective low usage levels and can deliver bright shades in food products including confectionery, dairy, bakery, and plant-based meat. It can be used to replace paprika oleoresin emulsion (E 160c) and Sunset Yellow (E 110) while supporting completely clear and clean label declarations. EXBERRY® Shade Vivid Orange is created using physical processing methods and without the use of chemical solvents. As a result, it is classified as a food ingredient rather than an additive in many parts of the world and does not require E numbers. It can be described as “paprika oil” under EU and Chinese regulations and “paprika oil emulsion” in Australia and New Zealand. In the United States, it is listed as “paprika (colour).” Read more here: https://lnkd.in/daynsHBc #Food #FoodProduction Jonathan Pittock

Latest on International Confectionery: Sweet Talk - Fliss Newland In this exclusive Sweet Talk interview, we get to know the Founder of Wild Thingz, Fliss Newland What attracted you to this industry? I’ve always been drawn to the excitement, creativity and nostalgia that comes with confectionery. After working in the industry for years, I saw an opportunity to reinvent sweets—making them healthier without losing the fun and excitement they bring to both kids and adults. What has been your proudest accomplishment? Creating & launching Wild Thingz has been a dream come true. Seeing it stocked by leading distributors like Diverse Fine Foods, CLF Distribution, and soon on Amazon is incredibly rewarding. It's exciting to know that our mission of bringing better-for-you sweets to the market is resonating with both retailers and consumers. Read more here: https://lnkd.in/dS8DRXA3 #Food #FoodIndustry

Latest on International Confectionery: Mettler-Toledo International, Inc Unveils Next-Gen X-ray System Following the successful launch of the X2 Series of x-ray inspection systems, Mettler-Toledo Product Inspection is proud to introduce the new X6 Series, offering a significant product safety upgrade for medium to large-sized packaged products and multi-lane applications. The X6 Series consisting of the X16 and X36.2 x-ray inspection systems presents a range of new features that provide precise contamination detection across single or multiple lanes. Both solutions can inspect medium to large-sized products (500-600mm in length) while also maximising productivity through easy-to-use design improvements. Read more here: https://lnkd.in/dxHfV8g5 #Food #FoodProduction 

Latest on International Confectionery: Nestlé Professional Opens Registrations for the 37th Toque d’Or Competition Nestlé Professional has officially opened registrations for the 37th edition of its Toque d’Or competition. College lecturers have until January 17 to register their Level 2, 3, and 4 back and front of house students. To provide further guidance to participants, a Google Hangout will be hosted before the entry challenge closes. Past competitors will share their experiences, offer advice, and provide insights into the products and challenges students will encounter in this year’s competition. This virtual event will be an invaluable resource for students as they prepare to take on the Toque d’Or journey. Jasmine Ferdinando, 2024 front-of-house (FOH) winner said this regarding her experience on the competition: “I’m so grateful to have had this opportunity, to meet so many amazing people and to develop great friendships along the way. I can’t wait to put the skills and knowledge that I’ve been able to gain over the last few months to the test, as I get ready to start my career.” Read more here: https://lnkd.in/dJQDS97f #FoodIndustry #Food 

Latest on International Confectionery: Countdown to Packaging Innovations & Empack 2025 begins In just 100 days, Packaging Innovations & Empack 2025 will unite the brightest minds and cutting-edge technologies in the packaging industry at the NEC Birmingham on 12 & 13 February. The countdown is officially on! In just 100 days, Packaging Innovations & Empack 2025 will open its doors at the NEC Birmingham on 12 and 13 February 2025, uniting the brightest minds and the most advanced technologies from the packaging industry. The UK’s flagship packaging exhibition has rapidly established itself as a vital gathering for professionals eager to delve into the future of packaging. As the premier event for the entire packaging supply chain, Packaging Innovations & Empack 2025 offers a unique opportunity to connect, collaborate, and innovate. With over 430 exhibitors and more than 7,000 visitors expected, attendees will gain exclusive access to the latest trends and technologies in packaging design, materials, machinery, and sustainability. Read more here: https://lnkd.in/da77wWKy #Food #FoodIndustry 

Latest on International Confectionery: CHOCOTECH's All-in-One Solution for producing jelly and chocolate products AWEMA AG and CHOCOTECH have developed a new starch-free process for producing jelly products: the JPS-Jelly Processing Starchless Technology, which is available for the first time in the AWEMA UDM-101 High-Heat version. This turnkey solution allows the production of jelly and fruit masses, toffee and fondant products, as well as a wide variety of pralines, bars, and tablets using the renowned AWEMA One-Shot technology – all with a single system. The AWEMA Universal Dosing Machine UDM-101 High-Heat version doses the desired mass into the mould with high precision, reliability, and cleanliness. The Universal Batch Cooker CARASTAR® from CHOCOTECH, as an "All-in-One" system, ensures that the jelly, caramel, fruit, and fondant masses are produced in the best quality, flexibly, and with PLC-controlled process monitoring. With the complete solution, a production capacity of 80 to 200 kg/h is possible. Read more here: https://lnkd.in/djek8cGR #Food #FoodIndustry Jonathan Pittock

Latest on International Confectionery: The Monty Bojangles Co unveils Temple of Monty Monty Bojangles, the multi-award-winning UK confectionery brand, took over London’s King’s Cross Station at the end of October, unveiling its biggest and most spectacular event to date. Months in the making, the three-day-long experiential saw visitors transported into the Temple of Monty, an enchanting pop-up which delivered a shareable brand story, immersing visitors in Monty Bojangles’ magical world. Guided by a glowing path to the heart of the experience, guests were surrounded by a lush botanical garden, filled with Monty’s tropical creatures and wonderous cocoa beans, culminating in being greeted by a 9ft tall recreation of the brand’s iconic Persian Pink Cat Tin – marking Monty’s largest creation in history. The impact on visitors was clear, with comments including, “I have travelled over two hours away just to come down and check it out. I am a massive fan!”, “I love the brand already, and after this event, I’ve fallen in love with it even more.” and “Inside the tent felt like a mini theme park with all the lights and a magical atmosphere.” Read more here: https://lnkd.in/drPJ9nVB #Food #FoodIndustry Jonathan Pittock

Latest on International Confectionery: Crazy about candy production Manon Kerremans, Tanis Innovation Centre Manager, and Mikal Lefévre, Food Technologist, share their insights into creating the perfect gummy and jelly textures Could you give us an introduction to Tanis?  Tanis is dedicated to empowering manufacturers worldwide with the tools, expertise, and innovation needed to produce high-quality gummies and jellies, customised to their specific preferences. With a workforce of approximately 300 employees across the globe, we supply complete production lines and offer personalised support, driven by our continuously evolving expertise in both sugar and non-sugar confectionery and process technology. Headquartered in the Netherlands, Tanis designs and creates production lines for gummy and jelly manufacturers across international markets. To ensure optimal service in diverse regions and time zones, we collaborate with a network of agents who understand local markets and speak the language of our customers. Our main mission is to guide confectionery producers on an innovative journey to create their perfect products, with our vision to be the global benchmark for gummy and jelly production, continually advancing in craftsmanship, efficiency, sustainability, and full-service support. Read more here: https://lnkd.in/dq22suAX #Food #FoodProduction Jonathan Pittock

Latest on International Confectionery: The automatisation of a dosing system By tailoring solutions to manufacturers' needs, cepisilos ensures future-proof processes that optimise resources and reduce errors CEPI is a provider of fully customised bulk-handling systems, which includes the integrated automation of all operations, including multiple PLC solutions with HMI for the complete management of production and Tracking System software providing process control, warehouse management, and full traceability. Hardware and software design is done completely in-house. With a team of 24 programmers working on automation and software design, we are able to provide technical and human continuity through the development of a project that can become very specific and complex.  The automation of the dosing system governs all operations from the loading of storing stations to conveyance and dosing, including all processes such as fermentation and control on parameters such as temperature, pH, atmosphere, which is crucial in preserving the properties of ingredients such as flour or fats. The recipe is managed exactly in the way indicated by the customer: we only provide accurate automation and the most suitable dosing technology, as well as our expertise in how to optimise the management of various ingredients. We do not overturn their product or their process.  Read more here: https://lnkd.in/d9W5-J94 #Food #FoodIndustry Jonathan Pittock