These are all the posts that have been tagged with coating.
As the industry gears up for the international processing and packaging fair Interpack, Confectionery Production takes a look at what will be on show.
Equipment: Chocolate processing, Coating Ingredients: Dairy ingredients, Emulsifiers Packaging: Sustainability Product focus: Aerated confectionery Show issue: Interpack (4-10 May)
Speciality ingredients supplier Thew Arnott has launched an organic wine gum oil as part of its Aratas range of confectionery coatings.
Vacuum solutions designer Piab has unveiled its Piflowt conveyor that is dedicated to the gentle handling of ingredients and products such as confectionery, nuts, seeds and beans.
Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.
Paper products manufacturer Munksjö has launched Gerstar Mo, a paper developed for packaging applications to protect food from potential contamination by mineral oils.
We’ve just sent the March issue of Confectionery Production to print. In it, you’ll find an overview of what’s happening at international packaging trade show Interpack, as well as the latest trends in confectionery processing and packaging.
Innovia Group, which produces Biaxially Oriented Polypropylene (BOPP) films for labels, packaging and security applications in the confectionery, bakery, biscuits and dairy industries, has agreed to be acquired by CCL Industries for C$1.13 billion.
The top five insights to appear on Confectionery Production in 2016 included a look at the opportunties the growing legalisation of marijuana across the USA and Canada is having on the confectionery market, as well as factors to consider when choosing the right gelling agents for confectionery.
European inclusions specialist Pecan Deluxe Candy believes it has raised the bar with its latest product launch: Bacon and Smoky Bacon flavour fudge pieces.
Specialist ingredient company Thew Arnott has introduced a natural vegan alternative to Shellac in its range of AraTAs coatings for confectionery products.
Edible coatings producer Mantrose-Haeuser has introduced a range of naturally flavoured glazes for panned chocolates, providing new opportunities for confectionery manufacturers.
Nick Hewitt highlights the challenges and opportunities within coating, polishing and glazing for confectionery manufacturers and assesses the key areas for expansion.
Corbion has revealed that its coated malic acid has received approval for use in sugar confectionery products in Canada.