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These are all the posts that have been tagged with nuts.

Czech manufacturer ups capacity

An Ishida packing solution – comprising a multihead weigher, checkweigher and X-ray inspection system – at leading Czech confectionery manufacturer Poex has enabled the company to increase its packing capacity while at the same time delivering excellent accuracy and effective end-of-line inspection for enhanced product quality. Poex Velké Meziříčí, a.s. is based near Brno. The […]

October 2012

Regulars: Editorial comment News round up Products, packs promotions Ingredients news Processing & packaging news Diary Confectioner’s comment…Sue Stone, chocolate taster at Thorntons Features: Health and safety issues Just plain nuts Going green Snacking with less guilt Valves ‘think’ for themselves Pretzel power Dissolving costs

Inspiring ice cream

With ice cream sales in the UK topping the magical £1billion mark last year, a leading global inclusions supplier is helping fuel the growing demand for this still affordable treat by expanding its portfolio of innovative and delicious products. Pecan Deluxe Candy (Europe) has invested heavily to help ice cream manufacturers introduce new flavours that […]

Cake mix improvements

14 August 2012 – Following recent improvements to Craigmillar cake mixes during 2011 and early in 2012, CSM UK has completed its review and renovation of Craigmillar Scone Concentrate (FVH) and Doughnut Concentrate (FVB) that has delivered a tangible improvement in eating experience to meet the latest consumer preferences. Joining the other six cake mixes […]

Caobisco goes nuts for sustainability

18 July 2012 – Improving working conditions in hazelnut orchards in Turkey and boosting supply is a priority for Caobisco. Caobisco and its members are committed to progress with a multi-stakeholder approach including all parties in the hazelnut supply chain. Addressing the root causes of poor labour practices in the Turkish hazelnut sector cannot be […]

Healthier nuts for chocolate

It is widely known that consumers are becoming increasingly health conscious, and this is being highlighted in the types of chocolate they are purchasing. Requests for chocolate with fewer calories or healthier inclusions are growing. Therefore, it is good news that recent research has revealed the almonds contain 20% less calories than previously thought. I […]

Pumping chocolate

29 May 2012 – In most cases, a chocolate filler is required in order to produce chocolate. This filler can, for example, consist of chocolate, vegetable fats, nut paste and flavouring. Before the chocolate filler can be processed, it has to be heated to the correct temperature. In this process, the filler is cooled under […]

Protection against product recall

2 May 2012 – Steripure is opening a service centre, in South Eastern France, for the pasteruisation and sterilisation of dry products. Opening on 15 May, the service centre is capable of processing a wide range of products for which microbiological load reduction is advantageous. Set up in accordance with Hazard Analysis and Critical Control […]

Fat tax for UK

20 April 2012 – A leading education professional is pushing for a fat tax to be introduced to the UK. Several countries already impose taxes on unhealthy food. In September, Hungary became the first country to introduce a fat tax on fatty food, including chocolate bars, with Denmark closely following suit. Introducing a similar policy […]

Simplifying bag filling

3 April 2012 – Flexicon Europe has introduced a pneumatic gain-in-weight filling system The system automates delivery of free-flowing bulk solids from down-stream silos or processing lines to individual bulk bags. Typically within confectionery applications, the equipment could be used for transferring sugar, cocoa and milk powders,caffeine, cake mixes, nuts (ground and whole), etc The […]

Allergic potential of peanuts reduced

23 March 2012 – The use of tannic acid could help reduce the allergic potential of products that contain peanut proteins. Research published in Food Chemistry, says that tannins in food and beverage products can form insoluble complexes with major peanut allergens reducing the allergen binding reactivity of allergens. The stability of the complex was […]

Depositor improves product variety

6 March 2012 – Centre filled toffees, fondants and fudges are just some of the high value products that can be made on the new ServoForm soft confectionery depositor from Baker Perkins. Soft centres such as jam, cream, jelly, chocolate, praline and fruit paste can all be one-shot deposited to add value and variety to […]

Cocoa at tipping point

7 February 2012 – Cocoa – the antioxidant rich raw ingredient used to make chocolate – is poised to become a major force in the market for functional and healthier food products, according to Julian Mellentin, director of consultancy New Nutrition Business. Pointing to an Article 13.5 health claims application recently lodged by chocolate producer […]

Gebr Steimel at ProSweets: Stand E040

Gebr. Steimel GmbH & Co will present the Schoko-Polar systems for the recovery of chocolate, and pumps for transporting chocolate, cocoa and sugar mixtures, as well as fats. The focus will be on the innovative Schoko-Polar centrifuges, which will be demonstrated on the stand. The highly efficient centrifuges use centrifugal force to effectively recover liquid […]