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MARCH 2016

CONFECTIONERY
PRODUCTION
chocolate, sweets, snacks & bakery

CONFECTIONERY PRODUCTION

Why foil works


High potential for cannabis
Regulatory update

Show reviews
ProSweets & ISM

SWEETS
&
SNACKS
W O R L D

MARCH 2016

Inside

CONFECTIONERY
PRODUCTION
chocolate, sweets, snacks & bakery

MARCH 2016
Volume 82 - No.1
EDITORIAL DIRECTOR
Sarah McRitchie
sarah@bellpublishing.com
ART EDITOR
Sue Burke
prepress@bellpublishing.com
WEB EDITOR
Megan Humphrey
meganh@bellpublishing.com
REGULAR CONTRIBUTOR
Keith Nuthall
GROUP SALES MANAGER
Mark Neilson
mark@bellpublishing.com
ASSISTANT GROUP SALES
MANAGER
Samantha Page
sam@bellpublishing.com
ADVERTISEMENT
SALES MANAGER
Frankie Savage
frankie@bellpublishing.com
ACCOUNTS
Yee Yau
accounts@bellpublishing.com
PUBLISHER
Neil McRitchie
neil@bellpublishing.com

EDITORIAL & SALES OFFICE


The Maltings, 57 Bath Street,
Gravesend Kent DA11 0DF, UK
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Fax: +44 1474 532 203
bellpublishing.com

Contents
REGULARS


5 Editors Comment



6 Industry News


10 Regulatory Update Whats new in the EU?
14 
Processing News

10

15 
Ingredients News
16 
Packaging News
42 Diary Dates

18

FEATURES


12


NEWS UPDATE
The Trans-Pacific Partnership has been largely welcomed
by the Australian and New Zealand confectionery and
ice cream industries, as Lee Adendorff reports

18



PROSWEETS REVIEW
Returning to Cologne earlier this year, ProSweets 2016
saw an increase in both exhibitor and visitor numbers
compared to last years event. Confectionery Production
reviews some of the technologies on display

20 SITE VISIT

Megan Humphrey visits Corbions new R&D and

applications centre in the Netherlands
23



PACKAGING
Rick Hindley, executive director of Alupro, the Aluminium
Packaging Recycling Organisation, explores how the
confectionery industry can encourage consumers to keep
aluminium packaging in the recycling loop

27



INGREDIENTS
Confectioners are closely monitoring the growing
legalisation of marijuana across the USA and Canada,
offering them the opportunity to develop new products
with a special, edgy ingredient

23

END PRODUCT FOCUS


30 ISM REVIEW
32 PRODUCTS, PACKS & PROMOTIONS

27

CLASSIFIED
Bell Publishing 2016
Published by: Bell Publishing Ltd.
No part of this publication may be
reproduced, stored in a retrieval system
or transmitted in any form or by any
means without the prior written
permission of Bell Publishing Ltd.

35 The Manufacturer Directory


36 Equipment for Sale
37 The Supplier Directory

30

Printed in the UK by Buxton Press


ISSN 0010 5473

MARCH 2016

confectioneryproduction.com 3

EDITOR'S COMMENT

Legal highs
Stepping in as interim acting editor of
Confectionery Production, its been fascinating
to read the reviews of ProSweets and ISM,
and the launches and innovations on show in
Cologne. With a 3D printer for confectionery
winning the innovation award, could this
technology transform the personalised and
promotional sweets category in the future?
The two shows have also confirmed that they
will return together in 2017 bucking the trend
of not holding ProSweets during Interpack
years. One ticket will be valid for both shows,
creating more synergies and a seamless
visitor experience. Let us know your views by
emailing cpeditor@bellpublishing.com
As the UK prepares to decide which way its
future lies in Europe, the Regulatory Update
on pages 10 and 11 confirms the effect that
European legislation and trade agreements
have on the confectionery and snacks
industry worldwide. And after seven years of
negotiation, the Trans-Pacific Partnership was
finally signed in February. In the November
2015 issue we reported on the impact of the
TPP on North American confectioners. This
month we look at its influence in Australia and
New Zealand broadly supportive, but also
mixed with a degree of caution, is how our

reporter Lee Adendorff reads the situation


find out more on page 12.
Finally on a controversial note, we take a
look at how confectioners are monitoring the
growing legalisation of marijuana across the
US and Canada. Since Colorado became the
first US state to legalise the drug for both
medicinal and recreational purposes, a new
trend is beginning to emerge for products
containing this special ingredient.
Enjoy the issue.

@confectionprod

Sarah McRitchie,
Editorial Director

Search for Confectionery


Production magazine

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Editorial Advisory Board

Alex Turtle
FDFs BCCC
sector group executive
Alex is the secretariat for the
Biscuit, Cake, Chocolate and
Confectionery (BCCC) Sector
Group Technical & Regulatory
Committee and represents
the UK biscuit, chocolate
and confectionery industry
at European level within
Caobisco.

MARCH 2016

Andreas Bertram
Managing director of the
Central College of the
German Confectionery
Industry (ZDS)
Andreas has a background
in product and market
development. He is now
responsible for the day to
day running of ZDS as well
as managing the seminar
department.

Jonathan Thomas
Principal market analyst at
Leatherhead Research

Sara Jayne Stanes OBE


Chairman of the Academy
of Chocolate

Since joining Leatherhead


Research, Jonathan has written
reports such as Innovations
in the Global Confectionery
Market and Key Players in
the Global Functional Foods
Industry. He also writes a
monthly confectionery industry
update.

Sara Jayne is chief executive


at the Academy of Culinary
Arts, an ambassador for
real chocolate, and author
of Chocolate: Discovering,
Exploring, Enjoying and
co-author of Chocolate: The
Definitive Guide.

Graham Godfrey
Confectionery consultant
Graham is a technical and
manufacturing consultant with
expertise in the technologies
of cocoa, chocolate, sugar
confectionery and chewing
gum, and experience in process
development, factory design
and commissioning,
operations development and
manufacturing reconfiguration.

confectioneryproduction.com 5

INDUSTRY NEWS

CARGILL IMPROVES TRACEABILITY FOR PREMIUM PAYMENTS


In 2015, cocoa farmers
in Cte dIvoire received
over 7 million in premium
payments under the Cargill
Cocoa Promise, while
another 7 million was
distributed as sustainability
premiums to cooperatives
for their certified beans
deliveries.
Over 50% of the sums
paid to the cooperatives
have been reinvested
to strengthen cocoa
cooperatives infrastructures,
allowing for the construction
of three warehouses and
improving the transport and
logistics for beans with the
acquisition of over 50 trucks.
As an overall trend, the
cooperatives participating
in the program have been
spending an increasing

amount on community
services (11% of total
premium amount), covering
the improvement of health
services, the construction of
seven schools and 17 new
potable water sources.
Cargills monitoring and
evaluation system effectively
traces back the allocation of
funds for each participating
cooperative and keeps track
of how the money is spent.
For the first time in five
years, cooperatives have
been able to allocate 10%
of premium payments to
savings, establishing the
basis for great financial
autonomy.
All of us increasingly
care about the origin of the
things we buy, says Taco
Terheijden, director Cocoa

Tate & Lyle on track


Tate & Lyle says its Speciality
Food Ingredients unit performed steadily in the last
three months of 2015, with
volume ahead of the same
period in 2014. Strong volume growth in Europe and
Asia Pacific more than offset
softer demand in North
America and Latin America.
In Food Systems, volume
continued to grow and
also benefited from the
acquisition of Gemacom in
December 2014, although
margins declined as a result

of the sharp increase in


certain ingredient costs.
Splenda sucralose volume
was ahead of the comparative period although, as
expected, pricing was lower
year-on-year. The outlook
for the full year remains
unchanged.
The company has agreed
to sell its small, wholly
owned corn wet mill in
Casablanca, Morocco to
Archer Daniels Midland
as part of its focus on
Speciality Food in EMEA.

Haas acquires Patreider


FHW Franz Haas
Waffelmaschinen GmbH,
the producer of wafer production systems, has signed
a merger agreement with
Patreider SRL. Thomas
Patreider will take an active
role in the Franz Haas team.
Franz Haas designs and
produces proprietary wafer
production solutions for
a wide range of customer
requirements. Acquiring
Patreider SRL and its expertise enables Haas to now
offer its customers even
more innovative solutions in
the area of cutting and flex6

confectioneryproduction.com

ible feed systems for packaging machines and product


handling. Patreider SRL
cutters feature an exceptionally high cutting speed
and precision, which ensures
consistent product quality.
Thomas Patreider has
accepted a position
with FHW Franz Haas
Waffelmaschinen. This
provides an important technological advantage for our
customers, and we're very
happy to have Mr Partreider
on board, says Peter Keller,
managing director of Franz
Haas.

Sustainability at Cargill.
We persistently focus on
real results to demonstrate
to farmers that we mean
business when we say we
want to support them in
improving their livelihoods.
Our programmes prioritise
their needs.
For our customers and
partners whose
contributions directly

benefit those for whom


they are aimed, it is great
to see what our programme
delivers. It clearly shows
the longer terms results we
aim to achieve and how
we intend to get there.
Ahead of the overall
industry average, over 30%
of the beans Cargill sources
are third-party certified
sustainable.

New events for World Cocoa Conference


Three extra events are being planned to enrich the programme of the World Cocoa Conference, to be held
22-25 May in Bvaro, Dominican Republic.
On 22 May, the Cocoa Producers Forum will encourage cocoa farmers from all over the world to get together,
share experiences and harmonise their ideas in advance
of the more formal business and technical sessions.
Working with the international organization Solidaridad,
the ICCO is organising the Women in Cocoa event,
aimed to get women in the cocoa value chain better connected, and to strengthen networks. The evening event
will include short presentations, round tables and demonstrations of food and cocoa products. Last but not least,
on 26 May the day-long Fine or Flavour Cocoa Forum is
being held to bring together all the participants in the
fine or flavour part of the
cocoa community.

TURNOVER GROWTH AT ORKLA


Orkla's operating profit rose
by 9%, to NOK 1,102 million
(113m) in the fourth quarter
of 2015. Profit before tax
increased by 87%, to NOK
946m (97m).
Fourth-quarter operating
profit for Orkla's branded
consumer goods business totalled NOK 1,195m
(123m), an improvement of
17%. Orkla Foods and Orkla
Confectionery & Snacks
made particularly strong
contributions to profit

growth, due to positive


contributions from acquisitions, new product launches
and internal improvement
projects.
In December, Orkla concluded an agreement to
purchase the Ham food
company, which has a number of strong brands in the
Czech Republic, Slovakia
and Romania. The acquisition of Ham has doubled
Orkla's turnover in Central
Europe.
MARCH 2016

INDUSTRY NEWS

SWISS CONFECTIONERY TURNOVER DOWN DESPITE SALES INCREASE


Swiss confectioners
suffered a 1.6% drop in
turnover in 2015, despite
selling 2.9% more products,
according to new figures
from Biscosuisse. During
2015, the 14 industrial
manufacturers of Swiss
confectionery were unable
to consolidate the turnover
achieved the previous
year. The domestic market
recorded a decline in
both quantities and
turnover. Export revenue
also decreased, even
though sales volumes rose

considerably.
Despite a 2.9% sales
increase to 33,764 tonnes,
sector turnover dropped
by 1.6% to CHF348 million
(315m). The quantity
increase was due to the
gain in jelly sweets and
gumdrops (+16.7%) and
hard sweets (+3.3%),
coupled with the rise in
sales for Swissmedicregistered items (+4.1%)
and sugar-free products
(+3.3%). Sales volumes
declined for other moulded
confectionery (-1.0%), soft

Coldbake enters commercialisation phase

Northern Irish company


Carritech Researchs
Coldbake technology is
entering a key commercial
phase. The company is in
discussions with manufacturers across a broad range of
food industry sectors including bakery, breakfast cereals
and sports nutrition, and is
also launching a crowdfunding campaign to attract
funding to take the application of this novel technology
to the next level.
Coldbakes patented
disruptive technology is
based on a unique combination of process technology and formulations. It
claims to produce entirely
new ranges of sweet and
savoury baked foods that
are capable of carrying heat
sensitive ingredients that
provide health, nutrition and
medicinal benefits.
Coldbake enables crunchy
or chewy carrier products
to be produced typically at

close to human body temperature, thereby preserving


the functional properties of
temperature sensitive payloads nutrients or medicines contained within
them. By applying ColdBake
technology, Carritech is able
to develop honeycombtextured nutrient- or medicine-enriched products that
appear and taste as though
they have been baked, but
without using normal baking
temperatures.
The technology can be
employed to create numerous new product lines in
a variety of different market sectors, allowing heat
sensitive ingredients to be
employed in food products in a way not possible
before.
Concept prototypes
include snack products,
breakfast cereals, sports
nutrition and tackling malnutrition in developing
countries.

sweets (-11.9%) and sugarcoated products (-15.8%).


Average per capita
domestic consumption is
3.17kg per year, which is
137g less than the previous
year. The proportion of
sugar-free items dropped
from 20.3% to 19.0%.
The Swiss franc had a
negative effect both on
the domestic market and
export business. Politics
has also been giving rise
to additional cost drivers.
The costs associated with
implementing so-called

Swissness legislation
aimed at strengthening
the made in Switzerland
designation, due to take
effect in 2017, are already
proving to be high.
Biscosuisse says the new
law will create considerable
legal uncertainty and a lack
of planning reliability. The
food industry is expected
to face further adversity
thanks to the revision of the
Swiss Food Regulations,
with the Federal Councils
proposals likely to cause
nine-figure additional costs.

Schubert renames two companies

Gerhard Schubert GmbH has renamed two of its subsidiaries. Effective 1 January 2016, IPS International Packaging
Systems in Crailsheim was renamed Schubert Packaging
Systems. Schubert + Edelmann in Bartholom was
renamed Schubert Fertigungstechnik.
This rebranding initiative is a reflection of our ongoing corporate growth. It underlines the Schubert brands
position in the market and the international strength with
which we pursue our business objectives not only as a
leading machine manufacturer, but as an entire group on
the worldwide market, explains Gerald Schubert, managing director of Gerhard Schubert GmbH.
On 1 October 2015, the Schubert Packaging
Automation and Schubert Packaging Systems subsidiaries in the US and Canada were brought together under
the Schubert North America name. IPS, a packaging and
engineering project management supplier for the confectionery sector, employs 55 people at its Crailsheim location and generated sales of 54.2 million in 2014.

Royal Duyvis opens technology centre


Royal Duyvis Wiener has
opened a technology centre
and extended its production facility at its Koog aan
de Zaan head office in the
Netherlands.
The opening ceremony,
attended by over 400 guests,
was led by the famous Dutch
astronaut Andr Kuipers. The
2000 m Technology Centre

MARCH 2016

has a chocolate, cocoa and


nuts R&D area with a pilot
plant for trials and product development which
can be up-scaled to meet
production requirements.
Chocolate, cocoa and nuts
products can be tested and
analysed, and production
methods compared to find
the most efficient method.

The team of food, process


and design engineers work
together on every aspect of
the process, such as taste,
rheology, capacity and energy use, to find the best possible solution for customers.
The day after the opening
ceremony, over 2,500 family
members, former employees
and other guests came to

see the new plant and help


celebrate the 130th anniversary of the company at a
special celebration.

confectioneryproduction.com

INDUSTRY NEWS

PURATOS SIGNS LOAN AGREEMENT WITH EIB


Puratos has signed a 40
million loan contract with the
EIB (European Investment
Bank). The seven year loan
facility will finance Puratos
research and development
programme in bakery,
chocolate and patisserie.
It will cover the areas of
nutrition, food processing,
shelf life extension and
improved food ingredients,
and will reinforce the
companys pioneering role in
the sector.
Daniel Malcorps, CEO
of Puratos, declared: As a
visionary leader, Puratos has
developed ambitious R&D

programmes over the years


to enhance the quality, the
taste and the nutritional
value of its products
according to the evolving
needs and expectations of
consumers and customers.
With this loan, the EIB has
become a knowledgeable
partner in Puratos financing
strategy, stimulating the
Groups ambitious R&D
activities, especially in
Europe. It will therefore
open new opportunities for
Puratos such as the further
development of our product
offer, the international
growth of the business

Ten years of ethical sourcing


Givaudan has proudly
marked a milestone in its
journey to sustainable natural ingredients with an event
celebrating Ten years of
ethical sourcing in Paris.
The event in January
showcased a selection of
innovations and inspirations
among Givaudans key natural ingredients such as tonka
beans from Venezuela, ylang
ylang from Mohli, vetiver
from Haiti, patchouli from
Indonesia and cistus from
Spain.
Givaudan began pioneering an ethical sourcing
approach in the fragrance
and flavours industry a decade ago. Starting out with
partnerships with local producers, the company today
uses different sourcing models including its own collection networks.
Givaudans origination
team creates a human chain

from growers to consumers by deploying dedicated


employees in the countries
of origin, fostering best
practice in sourcing and
ensuring that producers and
local communities benefit in
the long term from supplying the industry.
Sourcing natural ingredients also provides new
opportunities for creative
stimulation and innovation.
Exploring raw materials at
the source and combining them with ingredients
obtained through the latest
techniques such as bioscience has led to innovations
like Akigalawood, a new
natural product derived
from patchouli, and Roasted
Tonka, an intense aroma
obtained through an exclusive roasting process.
The entire palette runs
to to over 200 natural
ingredients.

and the reinforcement of


our pioneering role in the
sector.
Specific R&D activities will
ensure the development
of new fermentation based
products and nutritious
functional ingredients for
the bakery, patisserie and
chocolate sector. This is the
second loan in favour of the
Group and continues the
programme carried out in
2012-2015.
EIB vice-president Pim van
Ballekom commented on the
signing saying: Puratos is an
example of the pioneering
business fabric that Belgium

Daniel Malcorps, CEO Puratos (left)


and Pim van Ballekom, vice president
finance EIB

is made of. This operation is


all the more important since
it will be sustaining homegrown innovation that is
world leading in its sector.

MARS TO ELIMINATE ALL ARTIFICIAL COLOURS


Mars has announced that
it will remove all artificial
colours from its human food
products.
Though many of the companys products are already
free of artificial colours, by
expanding the scope to
cover its entire human food
portfolio, Mars says it is making a commitment of significant depth and breadth. Products across the range of the
companys chocolate, gum, confection, food and drink
businesses will be affected by the change, which will take
place incrementally over the next five years.
Were in the business of satisfying and delighting the
people who love our products, said Grant F. Reid, president and CEO of Mars, Incorporated. Eliminating all artificial colours from our human food portfolio is a massive
undertaking, and one that will take time and hard work
to accomplish. Our consumers are the boss and we hear
them. If its the right thing to do for them, its the right
thing to do for Mars.
The company believes the process of developing alternative colours, ensuring their safety and quality, obtaining
regulatory approval and introducing the new ingredients
around the world will take about five years.

Givaudan joins forces for innovation as founding partner of MassChallenge

Givaudan has announced that it will join forces for innovation


with startup accelerator, MassChallenge. Along with Bhler
Group, Nestl, Inartis Foundation and the Swiss Economic
Forum, Givaudan will benefit from access to hundreds of
expertly evaluated and accelerated startups. MassChallenge
operates as a non-governmental organization (NGO), providing access to a global network of mentors and venture capital
investors while taking no equity in the startups it accelerates.
Already active in Boston, London and Jerusalem, and now
expanding in Switzerland, MassChallenge attracts more
than 2,000 new business ventures per year. The Swiss accel8

confectioneryproduction.com

erator will be open to startups from all sectors but aims to


build focus in food, life sciences and precision engineering.
Selected entrepreneurs receive mentorship and access to
a vast network of resources, culminating in an award of noequity, non-dilutive grants to the startups demonstrating the
highest potential.
MassChallenge is a perfect fit with Givaudans goals to
foster open innovation and drive sustained competitive
advantage through differentiated fragrance, flavour and
active cosmetic ingredient solutions, says Chris Thoen, head
of global science and technology.

MARCH 2016

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Whats
new in
the EU?
Keith Nuthall provides a round up of the latest regulatory updates in the EU,
starting with caution over the impending end of export subsidies

uropean confectionery
manufacturers have urged
caution over the impending
end of food export subsidies,
which will be scrapped after a World
Trade Organisation ministerial meeting in
Nairobi, Kenya.
Developed country members have
promised to remove export subsidies
immediately for basic food products,
with a slower phase-out for many
processed foods.
For these lines, if developed country
governments have previously notified
the WTO about the subsidies and
scrapped export subsidies on 1 January
for shipments to the worlds poorest
countries, they can keep these subsidies
until 2020.
Standard developing countries, such
as India, will phase out their export
subsidies by 2018, although they can
pay export subsidies to cover marketing
and transport costs for food exports until
January 2024. Least developed countries
and net food-importing developing
countries can continue to find export
subsidies on food products until 2031.
Caobisco, the European chocolate,
biscuit and confectionery industry
association, urged that governments
pay heed to the downside of
phasing out export subsidies that
manufacturers might pay a higher price

10 confectioneryproduction.com

for inputs. Export refunds were used to


compensate the difference between the
high European prices of raw materials
and their price on the world market and
it is important that the phasing-out which
is occurring today in the EU should be
accompanied with equivalent reductions
in raw material prices, said Caobisco
communications manager Laurence
Vicca.
Because the industry is using large
quantities of EU raw materialstheir
domestic price remains higher than
the world price and sometimes the
quantities which are available for the
food industry are insufficient. Without
support after the phase out of export
subsidies, the competitiveness of our
manufacturers on the world market
could be harmed, warned Vicca.
The American Sugar Alliance
welcomed the WTO deal but said it
would only be effective if the trade body
enforced developing country restrictions
limiting export subsidies to marketing
and transport. It highlighted failures by
the WTO to stop India paying export
subsidies in breach of existing global
trade rules, for example.

Cocoa production figures

World cocoa production is expected


to fall 3.9% to 4.2 million tonnes for
the 2014-15 cocoa year (October-

September), compared to 4.3 million


tonnes in 2013-14. However, the
International Cocoa Organisation (ICCO)
has reported that end of season stocks
were projected to rise to 1.505 million
tonnes for 2014-15, 3,000 tonnes higher
than in 2013-14 these stocks were
however lower than projections, which
had predicted they would be closer to
1.6 million tonnes. These statistics are
collated by the ICCO Expert Working
Group on Stocks (EWGS).

Sustainable palm oil pledge

The governments of Britain, Denmark,


France, Germany and the Netherlands
have issued a joint statement pledging
to make palm oil production 100%
sustainable by 2020. In an agreement
forged in Amsterdam, they said
they would seek an end to illegal
deforestation by private companies by
the same deadline.
Caobisco, Fediol (the European
Vegetable Oil and Proteinmeal
Industry Federation), and the European
Margarine Association have also
promised to work together to achieve a
100% sustainable palm oil supply chain in
Europe by 2020.
See http://caobisco.eu/public/images/
actualite/caobisco-07122015163845Commitment-to-support-sustainablepalm-oil-in-Europe-final.pdf
MARCH 2016

NEWS IN BRIEF
Bulgarias food industry producers
are opposing their governments plan
to impose a junk food tax which will
cover confectionery and ice cream,
according to the Bulgarian Chamber
of Commerce and Industry. It predicts,
under current plans, the tax will range
from 0.22 to 1.59 per kilo or litre of
food.

Bakers welcome repeal

The American Bakers Association has


welcomed the repeal in December by
the US Congress of the USs COOL
rules of origin labelling system for
pork and beef products, because
its retention could have led to
Canada and Mexico imposing 100%
retaliatory tariffs on US-made baked
goods and ingredients. These had
been authorised by the World Trade
Organisation, which had ruled that the
COOL system broke global trade laws.

Dietary guidelines

The Grain Chain, a US grain industry


coalition which includes sweet bakery
companies, has welcomed federal
government 2015 Dietary Guidelines.
They suggest that the average healthy
American adult consumes six oneounce servings of grain foods daily, half
from whole grains and the remainder
from enriched grains. See www.
choosemyplate.gov
The US National Confectioners
Association noted that the guidance
recommended added sugars comprise
no more than 10% of daily calories, but
said the advice accepted there is room
for confectionery in healthy diets.

MARCH 2016

Honey bee risks

The European Food Safety Authority


(EFSA) is to reassess the risks posed by
pesticides clothianidin, thiamethoxam
and imidacloprid when used as seed
treatments and granules, over concerns
they kill honey bees. The chemicals are
already subject to restrictions on their
use and EFSA last year said they could
harm bees when used in sprays. The new
EFSA assessment will be completed by
January 2017.
*The small hive beetle (SHB), a
honeybee pest, has been present in
southern Italy since at least September
2014, and could spread across the EU
if infested hives are moved, warned
an EFSA paper. It called for the
maintenance of movement restrictions
on infected hives.

Fat and sugar processing

A 4 million research project is


developing new food processing
techniques to reduce the amount of fat
and sugar in branded food products.
The TeRiFiQ project is currently focusing
on sweet bakery products, aiming to
cut sugar and fat content by up to
25%. Techniques include using multiple
emulsions combining oil and water to
reduce fat content without affecting
taste or texture; substituting animal
with vegetable fats; and testing natural
sweeteners as sugar substitutes.
See www.terifiq.eu

Madagascar has become the latest


country to sign the International Cocoa
Agreement 2010, already applying its
rules provisionally, UN officials have
confirmed. The agreement covers pricing, definitions, standards and more.
The European Commission has started
a review into how the EU assesses
anti-dumping duties on exports from
China, over concerns that calculations
have failed to take account of the countrys move towards a market economy.
Adjustments could have an impact on
the confectionery sector an existing
EU anti-dumping duty on citrus fruits of
between 361.40 to 531.20 per tonne
will be in place until December 2019.
An EU-funded research project,
EUFreshBake, has concluded that the
low energy infra-red ovens it investigated could be commercialised. The project concluded that savings in energy
use of 20-40% compared to traditional
baking cold be achieved, with time savings of up to 70%. See http://cordis.
europa.eu/project/rcn/80040_en.html
Indian confectioners and bakers will
have access to EU apple supplies
restored after New Delhi scrapped a
restriction imposed last September
limiting the entry of such EU exports to
ports and airports in Kolkata, Chennai,
Mumbai, Cochin and Delhi.
The US Department of Agriculture
(USDA) has drafted a regulation enabling EU apple and pear exporters to
tap US ingredient and retail markets.
Such sales have been blocked thus
far, and Brussels said it hoped access
would be enabled by this September.
The US Sugar Association has
been pushing the Food & Drug
Administration to abandon a proposal
to require an added sugars declaration
and daily reference value on nutrition
labels required on branded foodstuffs
sold in the US. The industry group said
there was no evidence that such guidance would improve consumers diets.

confectioneryproduction.com 11

TRADE matters

Cicadas salted caramel chocolate

The Trans-Pacific Partnership has been largely welcomed by the Australian and
New Zealand confectionery and ice cream industries. Lee Adendorff reports

ustralian and New Zealand


confectionery and ice
cream manufacturers have
been broadly supportive
of the Trans-Pacific Partnership (TPP)
agreement that was finalised towards
the end of 2015, recognising the
potential for securing export sales in
lucrative Asian markets. That said, there
is some caution, given the TPP delivers
more potential for Americas juggernaut
of a confectionery sector to roll into
local stores.
This was perhaps to be expected.
Australia and New Zealand already
have free trade agreements (FTAs) in
place with several of the TPP partner
countries, as well as the Association
of South East Asian Nations (ASEAN)
and China. Australias most recent FTA
with China completes a north Asia trio
including South Korea and Japan (which
also signed the TPP) that may prove
of great significance to confectionery
manufacturers.

12 confectioneryproduction.com

Australian chocolate is perceived as a prestigious


product abroad, but cocoa is expensive to grow
here compared to world market prices
Many confectionery manufacturers
are looking to Asia for new markets and
many of these markets are just starting
to develop in terms of confectionery,
says spokesman for the confectionery
section of the Australian industry
association Ai Group, Tim Piper.
Manufacturers are still getting their
heads around what [trade deals] could
mean, he adds.
New Zealand, home of dairy giant
Fonterra, which is a key ice cream player
in domestic and international markets
including global franchise New Zealand
Natural was clearly disappointed
with the outcome of TPP negotiations,
looking for better access in Canada
and the USA for example. But the New
Zealand Food and Grocery Council was
upbeat about the deal: CEO Katherine

Rich said that food exporters rather than


domestic consumers had the most to
gain. Our country is a market smaller
than Sydney so we have to trade with
the world. This is why access to markets
matters so much. It will be our biggest
ever free trade agreement even
bigger than the FTA with China, she
comments.

Postive impact

Trade liberalisation has already


had a positive impact on Australian
confectionery and sweet bakery
manufacturing, according to the
Australian Food and Grocery Council
(AFGC), a representative organisation
also in favour of the TPP. An AFGC
spokesperson told Confectionery
Production that Australian chocolate,
MARCH 2016

sugar, ice cream and confectionery


products are experiencing export
growth into a range of markets and that
the TPP will remove barriers and open
up new opportunities...Chocolate is one
of Australias largest processed food
exports with more than AUD200 million
(US$142 million) in exports over four
tariff lines.
AGFC data shows Australian
chocolate exports overall rose 18.39 per
cent in value from 2013-14 to 2014-15
while chocolate going to China rose by
28.68 per cent in value over the same
period. Exports of sugar confectionery
overall have remained relatively stable
over the last 10 years while increasing
slightly in value, totalling 13,139 tonnes
in 2014 worth $57.2 million according to
international trade data.
Katie Robb is the founder and
director of the Cicada chocolate
company, which exports 20 per cent
of production to Japan, Portugal,
Singapore and Hong Kong. When
we first launched we received a very
positive response, but still found that
many consumers had to be converted
to dark chocolate having always eaten
milk chocolate, she comments. She
sees great export opportunities,
especially in vibrant Asian markets.
The prospect of increased American
imports under the TPP is a possibility,
she says, although this is likely to
have a limited effect on her domestic
demand. Consumers who buy high
end chocolate like Cicada tend to
be very conscious about where and
how the product is made they are
sophisticated customers who know their
products and aren't easily fooled by
imitations. Having said that, a large part

Splitting cocoa pods grown in north Queensland, Australia. Credit Daintree Cocoa Pty Ltd

of our focus is about educating a wider


spectrum of consumers about what we
do and why it's a better option for them
than buying supermarket chocolate.

Australian-grown cocoa

Another manufacturer, Daintree Estates,


is the product of a collaborative
research project on commercial cocoa
growing in Australia that began 15 years
ago. The company will produce around
20 tonnes of chocolate this year but
director Tim Davies said that production
has increased fivefold over the last three
years and production should double by
the end of 2017.
Daintree Estates currently exports
small quantities to China and Japan
and Davies said that anyone exporting
would be happy with trade agreements
such as the TPP that might increase
access. Australian chocolate is
perceived as a prestigious product
abroad, but cocoa is expensive to
grow here compared to world market

Supermarkets are the main purchase point for chocolate and confectionery in Australia

MARCH 2016

prices. We need volume for it to be


worthwhile or it has to be high quality,
he says. The company is currently
assisting with trials of mechanical
pod-splitting technology to make the
fledgling Australian cocoa industry more
financially viable.
Cocoa and cocoa beans entering
Australia already enjoy zero tariffs,
but for exports from the TPPs other
signatories Brunei, Canada, Chile,
Japan, Malaysia, Mexico, New Zealand,
Peru, Singapore, the United States and
Vietnam, chocolate will see its current
five per cent tariff reduced to zero in
the first year the deal is implemented.
Glucose and glucose syrup as well as
chewing gum and ice cream will also
see tariffs slashed to zero within the first
year of implementation, according to
TPP documents.

Ice cream raw materials

Ice cream imports to Australia have


been rising steadily and local gelato
producers now abound, but raw
material suppliers to the sector could
perhaps see the greatest advantages
of the trade deal. Australian sugar
industry associations had been critical of
market access to the US under the TPP,
but they may benefit from increased
access through global value chains in
the TPP, according to a February 2016
background briefing published by the
Australian government.
Analyst modelling showed that the
halving of tariffs on ice cream imported
into Japan will create demand for
Australian sugar as New Zealand
manufacturers need this input to make
ice cream and New Zealand is a major
supplier of ice cream to Japan.
confectioneryproduction.com 13

PROCESSING NEWS

BRITISH REMA LAUNCHES INTERCHANGEABLE BLENDER


British Rema Process
Equipment has launched an
Interchangeable Blender for
the homogeneous blending
of multiple granular products, dry powders and liquids into powders, including
fragile and abrasive products of varying densities and
batch sizes.
Suitable for laboratory
and small-scale production
with a capacity of between
five and 100 litres, the
blender comprises a base
section with motor/gear
box, support structure and
cantilevered arm capable

of holding a range of interchangeable blender body


types and sizes.
Products with different
densities can be blended
without the capital expense
of multiple blenders or
the resulting poor quality
blending and longer blend
times associated with process compromises such as
over or under filling blenders. Cross contamination
is eliminated as individual
products can be dedicated
to a single blender cone or
section.
The base can be fitted

Ulmas latest flow wrapper


Ulma Packaging is now
offering the UK market a
high tech version of
its popular Atlanta
range of horizontal flow wrapping
machines.
The Atlanta Hi-tech is
designed to produce a
three seal pillow pack and
is ideal for improving efficiencies across key sectors
including confectionery,
bakery, biscuits and dairy.
The latest model includes
as standard the no product,
no bag feature, misplaced
product detection and
access to the Udaq bespoke
software system, allowing
integration with remote line
monitoring and data capture. Designed for the most

demanding applications, the


machine can be installed as
part of an automatic packing line or as a standalone
manual feeding solution.
A multi-axis servo motor
solution allows all three
motors to be synchronised
through a simple to use
colour graphics screen. The
screen has built-in fault finding diagnostics. Package
length, size and cutting
speed are all controlled
from the touch screen,
which has a built-in memory.

Multivac invests in new facilities


Multivac has moved back
into its newly refurbished
premises in Swindon, UK
following a 2 million investment. A significant part of
the investment was in training facilities, which have
been expanded to include
a practical training area and
classroom. There is also a

14 confectioneryproduction.com

new temperature-controlled
Product Development
Centre, designed in-house
alongside Demeva, one
of the UKs leading chilled
food factory specialists,
which carried out the
installation. It features full
hygiene facilities to enable
advanced processing and
packaging trials. We
can now provide an area
suitable for shelf life trials and edible sample
manufacture, explains
John Lakin, managing
director of Multivac UK.

with V Cone, Double Cone,


Ribbon, Octagonal and IBC
blender bodies. Body sizes
in a range of five to 100
litres can be kept in storage
on a dedicated trolley and,
with a simple connection,
the bodies changed in a
matter of minutes.

GEA UK restructures

GEA has restructured to


present a single face for
UK customers, which provides all GEA offerings.
Until last year, the company
ran several independentlyorganised firms for different
products in the UK. With the
new organisation, GEA UK
offers its entire solutions and
services portfolio out of one
point of contact.
GEA technologies span
almost the entire food chain
and a wide range of other
process industries, including
project management and
planning services.

Enhanced robot safety

Fanucs Dual Check Safety (DCS) technology features a


safety scanner and safety camera to improve operator
safety when working with robots. Robots can slow down
as people approach the robot cell and come to a standstill when a hand moves into the cell itself.
In a typical food packaging application, involving a
Fanuc LR Mate 200iD picking produce from different tubs
and pots to create mixed retail trays, traditionally the cell
is guarded on two sides and on the remaining two sides
safety scanning technologies are employed from Rockwell
Automation an Allen-Bradley GuardMaster SC300 hand
detection safety sensor and a SafeZone safety laser scanner. The scanner is set up on the cell to create two 1m
wide corridors to approach the cell. When a person enters
the corridor, to feed in produce or to remove a filled tray,
the robot slows its operational speed. Fanuc regional
sales manager John Rainer comments If someone accidentally gets closer to the
robot than they should, you
dont necessarily want it to
stop automatically. Slowing
down might be a more
appropriate response: it
helps to optimise productivity, but at the same time
eliminates sudden stoppages at high speeds which
could lead to vacuum gripped parts being dropped due
to the high inertia.
Only when a person puts a hand through the SC300
safety sensor will the robot stop. This vision-based protective device uses image processing technology to detect
the intrusion of objects through its detection window.
These two devices work in conjunction with DCS softwarebased safety options which monitor the robots position
and speed, allowing safety zones to be quickly and easily
designed.
Rainer concludes, Because the robot is only slowing
down when an operator approaches, rather than stopping
immediately, straight away there is a productivity gain.
The result is an assured level of safety along with optimised productivity.

MARCH 2016

INGREDIENTS NEWS
NACTIS FLAVOURS ACQUIRES PCAS AROMATIC RAW MATERIALS
A year after acquiring the
Belgian subsidiary of the
Robertet Group, Robertet
Savoury, Nactis Flavours has
strengthened its product
portfolio again with the
acquisition of the PCAS aromatic raw materials range.
The portfolio will complement its Synarome brand,
which specialises in aromatic
raw materials and distilled
essential oils.
PCAS Group, which specialises in pharmaceutical
fine chemicals and speciality
chemicals, decided to divest
this part of its business as
it was no longer part of its
strategy. PCAS is quoted
on the Euronext Stock
Exchange and is headquar-

tered in Longjumeau,
France. Products
currently made in
the PCAS BourgoinJallieu plant will be
transferred to Nactis
Flavours Chartres
plant in France.
These new raw
materials will drive
innovation by offering new
flavour composition opportunities. Nactis Flavours
allocates close to seven per
cent of its annual budget to
R&D and a new R&D centre
of excellence is under construction in its Bondoufle
headquarters, near Paris.
These new activities will
allow Nactis Flavours to
become one of the leading

Consumers win on sugar and fat battle


After a year of battles between fat
and sugar for the dubious honour
of least healthy ingredient, the only
real winner is the consumer, who is
likely to benefit in 2016 from a new
focus on the nutritional benefits of
food products.
According to Ulrick & Short,
sugar replacement or reduction
is likely to maintain a high profile.
Supermarkets have backed a proposal by Public Health
England (PHE) for a reduction in sugar content of targeted
foods by up to 50%.
Ulrick & Short director Adrian Short explains, Many global
blue-chip food manufacturers have already given their backing to efforts to reduce sugar consumption. Consumers are
also becoming more aware of the importance of good nutrition as a vital component of their overall health and wellbeing. We are confident that consumers will take on board the
big picture sugar and fat reduction campaigns whilst also
starting to move towards food products that bring enhanced
nutritional benefits such as natural proteins and fibres.
Nutritional value is key going forward, as is a certain element of transparency and we can meet both targets with
our innovative replacement ingredients in any food sector.

European manufacturers of
niche aromatic molecules,
says Herv Lecesne, president and founder of Nactis
Flavours. The company will
also increase its production and R&D capabilities
to expand its production
of aroma chemicals and
advanced aromatic raw
materials, including through
biocatalysis in the future.

MARCH 2016

ADM has purchased


a controlling stake in
Iowa, US-based Harvest
Innovations, an industry
leader in minimally processed, expeller-pressed soy
proteins, oils and glutenfree ingredients.
More and more consumers are looking for foods
that are gluten-free, that
arent genetically modified,
and that are healthy and
organic, and ADM is perfectly positioned to meet
those needs, said Vince
Macciocchi, president of
ADMs Wild Flavors and
Specialty Ingredients
business unit.

NATURAL POMEGRANATE FLAVOURING


Dawn Foods has expanded its range of compounds with
the introduction of a new, all natural flavour Pomegranate
Compound that can be used to add the refreshing ontrend taste of pomegranate and an attractive hue to
frostings and filling creams in cakes and desserts, as well
as ice creams, mousses and even milk shakes.
The new Pomegranate Compound joins Dawns existing range of 20 compounds flavours such as blueberry,
lemon, caramel, mango, passionfruit and cocoa. Many of
these existing flavours have also recently been reformulated to provide a whole range of completely natural flavour
pastes to the bakery and food production sectors.
Made with concentrated pomegranate juice, Dawns
Pomegranate Compound
like the other fruit based
compounds in the range
uses natural pectin as its
binding system.
The majority of Dawn
Compounds now also have a
harmonised dosage of 40-60g
per 1000g of cream or batter
making it easier for bakers to
calculate recipe quantities.

Nutrition boosts DSM Q4 results


DSM reported 2015 fourth
quarter net sales were up 6% to
1,926m and EBITDA up 3% to
261m. Overall, the company
says Q4 completes a year of
solid results. Feike Sijbesma,
CEO and chairman of the DSM
Managing Board (pictured left),
comments: DSM's fourth quarter performance, slightly ahead
of expectations, was encourag-

ADM enhances plant


protein and glutenfree portfolio

ing. We are particularly pleased


with our progress in Nutrition,
where both Animal and Human
Nutrition delivered strong organic growth. Performance Materials
continued to benefit from
improved margins. In addition,
our focus on cash flow and working capital efficiency contributed
to a strong operating cash flow
of 313 million. This good pro-

gress in Q4 completes a year in


which we achieved solid results.
We delivered strong organic
growth in Nutrition despite
lower vitamin E prices. We
expect to make further progress
with our growth initiatives in 2016
both in Nutrition and Performance
Materials, although the macroeconomic context remains
challenging.
confectioneryproduction.com 15

PACKAGING NEWS

PACKAGING WITH IMPACT


APIs foils are helping to
add even greater impact to
the packaging and labels
produced by Edales narrow
web label presses, utilising
the innovative Xaar Digital
Print Bar system. Combining
the know how and experience from three leading UK
packaging and print suppliers, the new application
technology maximises the
visual impact available for
labels by combining flexo
and digital print with APIs
foils to deliver innovative

new visual screen effects.


Beginning with a base
flexo printed label, the Xaar
Print Bar System is then
used to apply the adhesive
that then enables APIs
cold foil to be added as an
integral part of the label
design. This high precision
engineering adds single
pass digital inkjet print, varnishes or adhesive, allowing
the benefits of digital print
and finishing to be added
to label and packaging lines
economically and with ease.

Labels are an essential part of packaging


not only to inform customers about the product but also to enhance
the brand, helping to
attract new customers
through building on shelf
impact and retail presence,
says Richard Burhouse, commercial director at API.
Constant innovation is
therefore essential
ensuring labels add even
greater impact and customer appeal to the products

Customised
packs save costs

Sugarcane based polythene


A UK supplier of polythene
products has met with
the Brazilian embassy in
London in a bid to forge a
match funding partnership
around sugarcane based
polythene that has huge
potential to improve both
countries green credentials
as well as Brazil-UK trade
relations.
Polythene UK held talks
with the Brazilian embassy
to put forward its case for
the promotion of a carbon
neutral bio-based polythene that offers the potential to greatly reduce the
impact of carbon emissions
created through polythene
production.
The sugarcane polymers
used in the production
of the polythene are supplied by petrochemical

giant Braskem, which has


headquarters in Sao Paolo,
Brazil. Polythene UK is
looking to secure political
backing from the Brazilian
embassy to try and promote the use of sugarcane
polymers as an environmentally friendly solution that
will boost both Brazil and
the UKs green credentials.
James Woollard,
managing director of
Polythene UK, met with
Counsellor Liliam Chagas
of the Brazilian embassy
in London. As part of the
proposals, the Brazilian
embassy has agreed to host
a roundtable event, which
looks to see representatives from a variety of firms
and industry bodies including Polythene UK, Polystar
Plastics, Duo Plastics,

Group Barbier, Braskem,


Polydist, the Carbon Trust,
DEC, the Co-Op and Marks
& Spencer, get together to
discuss the concept of sugarcane based polythene and
establish a plan of action to
promote its use as an environmentally friendly alternative to oil-based polymers.
James Woollard says:
Were extremely optimistic
following our conversation
and will continue to talk with
other industry partners and
government contacts as we
look to drive the process
forward.

HIGH BARRIER BOPP LABEL FACESTOCK FILMS


Innovia Films has launched
two new high barrier films
for labelling applications
UltraFoil CXFA (clear) and
WXFA (white), which both

16 confectioneryproduction.com

have EU and FDA food contact compliance.


Alasdair McEwen, product manager, labels states,
These label facestock films
offer brand owners and
label printers the complete
package. As part of the
UltraFoil product group they
give superior narrow web
print and foil performance.
Their tailored surface allows
enhanced detail for finer
tone work and intricate foil-

they promote.
As the preferred supplier of foils to Edale we
are extremely excited about
the possibilities available
to designers through this
combination of flexo and
digital print together with
APIs foils.

ing designs for maximum


brand impact. They also
have a high barrier coating on one side which aids
product protection and the
films have now been certified food contact compliant. Both grades are available in 53 and 61 micron
thicknesses and provide
high machine direction stiffness for improved conversion and high speed label
dispensing.

RPC Superfos has developed a customised packaging solution for Orkla Foods
top-selling chocolate spread
Nugatti, which combines a
new clear brand display with
valuable cost savings.
The improved design
of the injection moulded
polypropylene pot from
RPC Superfos, which marks
the launch of three new
varieties of the spread, is
produced in two sizes a
500g pack, as before, and
a new 350g version. This
smaller size offers stronger
consumer appeal and there
is every indication that the
packaging will contribute to
increased sales. Both packs
feature high-impact Nugatti
branding with coloured
backgrounds to distinguish
the different varieties in the
range.
The customised solution
also has a logistic advantage and valuable cost
benefit, as both pots share
the same size lid.

MARCH 2016

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rom 31 January to 3 February,


attendees descended in
their thousands on Colognes
Koelnmesse in Germany, where
ProSweets was held alongside ISM.
Showcasing techniques, machinery
and technology for the confectionery
market, post-show figures reveal
ProSweets attracted more than 17,600
trade visitors from around 100 countries,
with 336 exhibiting companies in
attendance from 34 countries. The trade
fair covered a gross exhibition space of
21,000m2.
The exhibition has confirmed its
return in 2017 bucking the trend of
not holding the show during Interpack
years. However, before the countdown
to ProSweets 2017 starts, heres a round
up of the innovation on show this year.

Time is of the essence

In order to increase effectiveness and


capacity utilisation of machines, speeds
in both the production and packaging
of confectionery products are being
further increased. This was particularly
emphasised by the packaging solutions
on show.
Packaging machine manufacturer
LoeschPack, for example, showcased
its solution for hermetically sealed fold
wrapping and flow packs.
An upstream product buffer feeds
the unpackaged chocolate bars into the
Lomatic automatic feed and distribution
system, which passes the chocolate
bars to the new LRM-HS fold wrapping
machine. It is suitable for smaller
chocolate items, such as regular and
small bars and Neapolitans.
Thanks to the smart sealing module,
450 bars can be tightly sealed every
minute, while maintaining a high quality
of packaging and top product safety,
says managing director Andreas Graf.
Without sealing, the single-lane version
can pack up to 600 products a minute.
The latest version of its horizontal
F-Series platform for packaging the
likes of chocolate, biscuits and chewing
gum in flow packs was another stand
highlight. The FCB F-Series variant on
show in line combination packs up to
800 chocolate bars in hot sealable film
at a speed of over 80 metres a minute.
Fellow exhibitor Gerhard Schubert
focused on the packaging of pastry
products and was processing 200g tube
bags on its stand to demonstrate the
efficiency of its TLM packaging system
18 confectioneryproduction.com

Sweet
taste of
SUCCESS
Returning to Cologne earlier this year, ProSweets 2016
saw an increase in both exhibitor and visitor numbers
compared to last years event. Confectionery Production
reviews some of the technologies on display
a modular system that can adapt
to different customer requirements.
Each sub-machine takes on a specific
function, such as erecting cartons,
grouping products, filling and closing
packages. The system on show, which
can process 135g, 200g, 400g and 500g
flowpacks with a performance of up
to 110 packs per minute, consisted of
three sub-machines.
Crown was focusing on the future
of packaging with its innovative
technologies to increase the shelf
appeal of confectionery products.
Veronique Curulla, European
marketing director, Crown Aerosols and

Specialty Packaging Europe, notes,


All brands are unique, so in order to
convey their individual identities, they
need original, one of a kind packaging
that grab shoppers attention and
convey the quality of the product
within.

Crown

MARCH 2016

With seasonal, limited edition


and premium products in mind,
the company can add LED lighting
to packaging, providing a unique
and striking look (pictured). Also on
display was Crowns interactive GiftTag
technology. This allows a video message
to be embedded onto packaging using
a QR code, enabling recipients to view
personalised greetings via a cloud app
on various mobile devices.

Flexible working

Alongside speed, flexible machines that


can be adapted to changed recipes and
demands was another popular theme.
WDS generated interest on its stand
with the ConfecECO, which enables
economic production of both solid and
centre filled pralines, bars and tablets
with inclusions. Capable of producing
up to 600kg of product per hour, it
is aimed at small to medium sized
businesses.
Our goal is to accompany the
companies from the product idea to
product launch and beyond in order
to help them to grow their business,
comments Rainer Runkel, WDS owner.
With the launch of ConfecECO, WDS
is approaching rapidly growing markets
with start up companies and addresses
small and medium sized businesses.
Also in attendance, Bosch Packaging
Technology exhibited its upgraded WRF
600 Flex roller former for multilayer
bars. Waste has been accounted for in
this machine, with a patented flexible
working width that eliminates the trim
when processing masses for a range of
bar products.
Todays manufacturers need
technologies that can efficiently handle
Bosch

delicate products and decrease waste


more than ever, says Frank Jansen,
product manager, Bosch Packaging
Technology. The WRF 600 Flex is well
positioned to meet these demands
thanks to its flexibility and operator
friendly features.
The company also highlighted
the benefits of its recently launched
SVE 2520 DZ, which is ideally suited
to nut, chocolate and confectionery
manufacturers. The fastest vertical
bagger with doy zip functionality, its
produces up to 100 doy zip bags per
minute.

Sandvik

Sandvik SGL launched an ultra-high


capacity production line, the SGL MCC
1500, which is a multi-layer chocolate
chips/drops moulding line.
By stacking three depositors one
above the other, with each feeding
a separate cooling/solidification line
within one overall unit, the line offers
up to three times the capacity of other
systems of the same length.
Combining three production lines
in one delivers a forming capacity of
between four and six tons per hour,
depending on chip size. It also allows
the production of different recipes or
product shapes and sizes at the same
time. Producers are looking for ways to
increase productivity without having to
invest in infrastructure, so the addition
of this system to our portfolio allows us
to satisfy a key market requirement,
explains Lennaert van Dijk, managing
director of Sandvik SGL Technology.

Quality control

Ishida invited manufacturers to bring


their products to the show for an x-ray
inspection. Using the IX-GA on its stand,
the company performed quality control
checks testing for foreign substances,
product defects and improper weight.
The company also showcased its
Micro Weigher a small multihead
weigher ideal for small weighments,
such as confectionery. It delivers speeds
MARCH 2016

of up to 120 weighments per minute,


with an accuracy within 0.01g on packs
weighing between 0.5g and 40g.
Elsewhere, Baker Perkins was
showcasing deposited 3D jellies.
While conventional technologies can
produce a contoured surface on the
product, the bottom will always be flat.
The companys 3D mould technology,
however, produces a true threedimensional shape. Product possibilities
include balls or spheres; fruit shapes
such as raspberries, strawberries
and pears; as well as merchandising
opportunities linked to animals and
cartoon characters.
These jellies can be made in one
or two colours, with stripes and layers
and with centre-fills including liquid
centres. Outputs from 600 to 1,200 kg/
hour can be achieved.

Natural boom continues

In the area of ingredients, all things


natural continued to dominate.
Exhibitors included natural colour
specialist GNT, which proved companies
dont have to compromise on colour
brilliance when developing natural,
health focused foods.

Dhler

With its popcorn snacking concept,


the company combined its colour
intensive fruit, vegetable and plant
concentrates to deliver a product
concept that taps into both the healthy
snacks on the go trend and the ever
popular clean label demand.
Dhler presented natural ingredients,
ingredient systems and product ideas
for multisensory experiences, focusing
on the idea of natural indulgence.
Chocolate bars with crunchy fruit
bits, chocolate pralines with a creamy
mascarpone filling, gluten-free
breakfast cookies and sugar and gum
confectionery were all on display.
The company also presented a
portfolio of dry ingredients made from
natural raw materials for the first time,
as well as coating and glazing systems
for long lasting, shiny sweets.
confectioneryproduction.com 19

Corbions new R&D and applications facility in Gorinchem

The next level


for Corbion
Megan Humphrey visits Corbions new R&D and applications
centre in the Netherlands

orbion, a food ingredients


and biobased chemicals
company, has officially
unveiled its newly advanced
R&D and applications laboratory in
Gorinchem, the Netherlands.
It is here, in the purpose-built 3,500
square metre facility, that confectionery
ingredient development takes centre
stage. The company can now offer
customers more collaborative new
product development (NPD) services,
faster development times and
exhaustive testing and trialling under
conditions that mimic its specific
manufacturing environments.
Anieke Wierenga, senior innovation
director, told Confectionery Production:
The lab offers a complete package
where we can combine product
development with instant application

20 confectioneryproduction.com

and sensory testing capabilities. This


allows us to develop and evaluate
buffered acid blends and acid powder
products that meet the needs of our
customers on taste impact and stability.
Our in-house sensory capability
allows for a good evaluation of sweet
and sour taste profiles. Meanwhile,
our food lab allows us to carry out all
basic measurements and stability tests
on our solutions themselves and in
application.

Powder developments

The globally increasing demand for


powder coatings seemed to be the
words on everybodys lips during
the laboratory tour. We are seeing
increased demand for new and extreme
flavour profiles, including sourness. This
is particularly prominent in Europe. On

Were seeing a move


away from gelatine
toward vegetable
stabilisers such as pectin
top of that, we are also seeing a lot
more demand for powder, explains
Wierenga.
Powder development uses three
main core technologies: spray drying,
ingredient blending and coating
technology. It is the new spray drying
technique that allows developers
to evaporate liquids resulting in a
free flowing powder and a decrease
in particles, enabling reduced
transportation costs. This benefit,
alongside customers being able to
handle powders more easily, are

MARCH 2016

good reasons for its preference.


Despite its recent inauguration, the
new laboratory had already originated
the Purac Powder MA, a malic acid
powder for acid-sanded confectionery.
This ensures improved stability in
terms of acid migration and moisture
uptake from the environment, allowing
the candy to remain dry throughout
its shelf life and dissolve much faster
on consumption, giving consumers an
instantaneous burst of acidity.

Predictive modelling

Climate control rooms, located in the


food laboratory enable Corbion to
mimic environments in Europe as well
as Asia, to measure its impact on candy,
and in particular, powders.
We continuously improve our
existing offering and develop new
products on the basis on proven
technologies. One example of such
a technology is our ability to develop
stable and instantly sour tasting acid
powders, in various confectionery
applications including jellies,
marshmallows and chewing gum, says
Wierenga.
Unique to the company is its
predictive modelling tool that enables
technologists to test sourness and
stability in hard boiled candy. We use
our Corbion Sourness and Stability
calculator to assist candy producers in
reformulating their products. This tool
calculates the impact of ingredients
on important candy parameters such

as sugar inversion and sour taste, she


explains.

Collaborative efforts

There is no doubt that the new facilities


being used by Corbion enable it to
move in a strategy sharing direction,
allowing for more interaction between
the company and its customers.
The team have expressed excitement
for their future at the new R&D
centre with continuing confectionery
ingredient trends giving them plenty
to work towards. Were seeing a
move away from gelatine toward
vegetable stabilisers such as pectin.
As vegetarianism reaches new
heights, confectioners are increasingly
reformulating their recipes to appeal to
consumers who have a general interest
in a healthy and sustainable lifestyle,
says Wierenga.

In addition, were noticing


confectioners are developing natural
and palm oil-free versions of their
existing products. A category typically
associated with artificial colours and
flavours, confectionery producers are
looking to create greater appeal for
consumers wanting to avoid artificial
ingredients. Replacing these ingredients
with naturally-driven alternatives is one
way confectioners are reformulating
their recipes to facilitate this, she
explains.
At the same time, despite the fact
that food manufacturers are increasingly
incorporating sustainably sourced
palm oil (RSPO) into their recipes,
many consumers have a negative
perception of palm oil. As a result,
confectioners are creating palm oilfree versions of their current product
portfolio. Reformulating without palm

About Corbion

The lab combines product development with instant application and sensory testing capabilities

MARCH 2016

In June 2013 the parent company of


Purac and Caravan Ingredients, CSM,
announced its new name, Corbion,
and a new strategy that marked
the companys transformation from
a bakery ingredients supplier to a
leading biobased products provider.
Today Corbion is a global market
leader in lactic acid, lactic acid
derivatives and lactides, and a
leading company in functional blends
containing enzymes, emulsifiers,
minerals and vitamins. A leader in the
bakery and meat sectors, it also works
in global culinary, pharma, home and
personal care and resins markets
Operating worldwide, Corbion
generates annual sales of around
770 million and employs a workforce
numbering 1,893 in 20 countries.

confectioneryproduction.com 21

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MARCH 2016

Endlessly
recyclable
Rick Hindley, executive director of Alupro, the Aluminium Packaging
Recycling Organisation, explores how the confectionery industry can
encourage consumers to keep aluminium packaging in the recycling loop

MARCH 2016

over again. The recycling process saves up to


95 per cent of the energy needed compared to
making the metal from raw materials so saving
natural resources and cutting greenhouse gas
emissions every time the metal is reprocessed.
Were seeing purchasing decisions being
guided by the packaging material itself, not just
the appearance of the packaging, said Fredrik
Rosn, manager of the Market and Consumer
Insight group at Innventia. Were also seeing
a clear demand and a great need for smarter
packaging.

Rising to the challenge in


aluminium recycling

Impetus for smarter packaging is also coming


from the European Commission, which has
recently introduced proposals to encourage
a circular economy, in which resources are
continuously recycled rather than the linear
take make dispose model. Within these
new rules are higher recycling targets for
packaging waste; positioning aluminium as
a key target material for a more sustainable
Europe.

luminiums extraordinary versatility


has made it indispensable to food
and drink manufacturers. Alupro
is encouraging producers to help
get the message to consumers about how
recyclable aluminium packaging is.
Aluminium is widely used for packaging
solutions in the confectionery trade because it
is lightweight, impermeable, strong and flexible,
and also highly decorative protecting and
promoting a product at the same time.
By enabling products to be preserved for
long periods without the need for refrigeration,
aluminium packaging helps to prevent spoilage
and so can contribute towards energy savings.
For example, aluminium-wrapped chocolate
products offer shelf-lives of up to a year. It
can also be recycled again and again without
ever losing its quality, and with consumers
increasingly interested in the environmental
impact of products, aluminiums endless
recyclability has become a very powerful
message.
Recycled aluminium can be melted down and
turned into other aluminium products over and

confectioneryproduction.com 23

To help the UK meet these


increasingly challenging recycling
targets, Alupro is working on behalf
of members across the packaging
sector, together with partners from
wider industry, local authorities and the
recycling industry.
As a membership organisation
representing the leading aluminium
packaging producers, converters,
packer fillers and reprocessors, the role
of Alupro is to lead industry efforts to
meet, and exceed, statutory recycling
targets for aluminium packaging.
Together with its members, Alupro
is forming a strong evidence base
for both the benefits and ease of
recycling aluminium. The results speak
for themselves: through consumer
campaigns and shaping government
policy, the amount of aluminium kept
in the recycling loop is higher than ever
in 2014, 48 per cent of all aluminium
packaging was recycled.
A number of factors have contributed
to the rise of aluminium as a widely

recycled material:
Awareness raising of aluminiums
endless recyclability
On-pack labelling informing
consumers that all aluminium
packaging, not just drinks cans, is widely
recycled
Myth-busting campaigns that give
councils and residents confidence in
recycling aluminium packaging
Improved recycling infrastructure,
developed in part by the aluminium
industry to enable the recovery of ever
greater amounts of aluminium
Consumer campaigns such as
MetalMatters and Every Can Counts
Seasonal campaigns to remind
consumers to recycle aluminium all year
round.

On-pack labelling

Featuring the recyclability message on


packs can encourage consumers to
recycle more. Alupros on-pack labels
showcase the message that aluminium
is endlessly recyclable, while allowing

Aluminium is widely used for packaging solutions


in the confectionery trade because it is lightweight,
impermeable, strong and flexible, and also highly
decorative

24 confectioneryproduction.com

producers to show that they support


the environment. In addition, brands
can feature the On-Pack Recycling
Label (OPRL), which has become a wellrecognised indicator of recyclability.
OPRLs recycling swoosh logo, which
states whether or not a material can be
recycled, is increasingly influencing UK
consumers purchasing decisions.
Jane Bevis, chair of OPRL, says, We
know seven in ten consumers act on
this clear recyclability advice when they
see it. 500 brands use our labels across
hundreds of thousands of products, so
that can make a real difference.
Due to Alupros campaigning and
myth-busting work with local authorities,
the vast majority now collect all types
of aluminium packaging beverage
cans, foil containers, caps and closures
and foil wrappers, lids and household
foil. By the end of 2015, 86 per cent of
UK councils were collecting aluminium
foil at the kerbside, up from just 35 per
cent in 2007. In addition, 96 per cent of
councils are collecting aerosols at the
kerbside, meaning both can now bear
the OPRL Widely Recycled label.

Campaigning

Alupro runs a number of campaigns


to help raise consumer awareness
about what can be recycled. Seasonal
campaigns encourage householders to
recycle their Easter egg wrappers and
summer picnic packaging, while other
campaigns focus on drinks cans and
aerosols.

MARCH 2016

Impetus for smarter


packaging is also coming
from the European
Commission, which has
recently introduced
proposals to encourage
a circular economy
An ongoing campaign, MetalMatters,
offers support to local authorities to
help boost the recovery of aluminium
packaging at the kerbside. Partfunded by industry, the MetalMatters
programme is proven to increase all
metal packaging recycling, and due to
the high value of aluminium, councils
are achieving excellent returns on
investment as a result.
Although aluminium represents one
per cent (by volume) of the domestic
waste stream, it represents up to 25 per
cent of the value of materials collected
at the kerbside. The aluminium message
is a simple one to communicate. The
fact that it can be endlessly recycled
into an array of new and valuable items
resonates with consumers, motivating
them to recycle more.
By informing and reminding
householders about how to recycle
their metal packaging the amount of
material recovered at the kerbside is
increasing all the time. Its good for local
authorities, good for the packaging
industry and good for the environment.

Improvements in aluminium

According to the European Aluminium


Foil Association (EAFA), the aluminium
industry has significantly reduced the
environmental impact of the aluminium
foil used today and continues to initiate
new and innovative ways to make foil
even more sustainable.
Lightweight: by using thinner gauge
aluminium foil to deliver the same
functionality, both the aluminium and
the energy needed to produce it are
reduced. Over the past ten years, the
European foil industry has improved
production processes to reduce the
gauge of foil used in packaging by
10-20 per cent, and further reductions
are anticipated over the coming
decade.
Less energy and less scrap: between
2005 and 2010, European aluminium foil
producers reduced energy use by over

MARCH 2016

30 per cent as well as the amount of


trimming waste, making reprocessing
much more environmentally friendly.
Since 1997, the sector has managed to
cut CO2 emissions by a staggering 50
per cent.
Responsible sourcing: the industry
has fostered responsible sourcing of
both primary and recycled aluminium
for many years, driving even greater
sustainability and transparency
throughout the aluminium industry. In
2012 this movement culminated in the
Aluminium Stewardship Initiative (ASI),
set up by major producers, rollers and
end users of aluminium foil. The ASI
is not-for-profit, and is establishing,
promoting and leading practices across
the aluminium value chain in business
ethics, environmental performance and
social responsibility.
Increasing foil collection, recycling
and recovery rates: increasing the
amount of aluminium foil that is
collected for recycling reduces the
amount of virgin aluminium required by
the industry. Recycling aluminium uses
just five per cent of the energy that it
takes to make primary aluminium, so

About Alupro

Alupro acts as the voice of the


industry on issues of government
policy and legislative development.
Its broad knowledge of the
aluminium recycling sector and deep
understanding of domestic and
European policy issues means it is
ideally placed to serve its members
and to offer advice and support on a
range of issues.
Members consist of:
Aluminium producers and rollers
Packaging converters beverage
can makers and foil converters
Packer fillers
Reprocessors and exporters
Associate members.

the environmental benefits of using


aluminium are improving all the time.

Continued success in
aluminium recovery

The amount of aluminium collected in


the UK for recycling is increasing all the
time, and in 2014 the recycling rate for
aluminium packaging in the UK reached
48 per cent, with over 170,000 tonnes
of aluminium packaging primarily
drinks cans, aluminium foil and aerosols
placed on the UK market. When
collected for recycling this material
would be worth in excess of 60 million
(US$94m) to collectors. And its a
growing market, with increasing sales of
goods packaged in aluminium.
With its environmental footprint
improving all the time, from sourcing
and manufacturing through to recycling,
aluminium is becoming the obvious
packaging solution for more futureminded businesses. Consumers are
increasingly demanding responsible
practice by manufacturers, and
packaging considerations are a highly
visible way to demonstrate that those
priorities are shared.

Alupro works in partnership


with local authorities, the waste
management industry and major
brands to increase the amount of
aluminium that is kept in the recycling
loop. It does this through advocacy
programmes, and by running
consumer information campaigns to
encourage citizens to recycle more.
In addition, Alupro works with other
organisations representing the wider
packaging sector to deliver consistent
messaging about the importance of
recycling all packaging materials.
Through these diverse yet targeted
efforts, Alupro maintains a high
profile for aluminium in the eyes of
consumers, industry and government.

confectioneryproduction.com 25

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26 confectioneryproduction.com

MARCH 2016

HIGH
potential
Confectioners are closely monitoring the growing
legalisation of marijuana across the USA and
Canada, offering them the opportunity to develop
new products with a special, edgy ingredient

he new Liberal government


in Canada was elected in
October 2015 on a promise to
legalise marijuana, while in the
US, the transition is happening state
by state. Early experience in the states
of Colorado and Washington, both of
which have reported huge tax receipt
increases following their legalisation
of cannabis for both medicinal and
recreational purposes, have lessened
American opposition to legalisation.
As we go to press, some 24 states (and
the federal District of Columbia) have
passed legislation permitting marijuana
to be consumed for medical or adult
recreational use.

While the drug remains largely illegal


at present, it is difficult to measure
the money made from cannabis
throughout the US, although reliable
estimates have placed the total spend
on cannabis (both legal and illegal) at
around $70 billion annually. Legalised
marijuana revenues are expected to
generate about $10 billion this year.
By 2020, assuming that year were to
mark the complete end to prohibition,
this figure would ramp up to nearly
$35 billion, according to estimates
compiled by GreenWave Advisors, a
New York-based consultancy; 50 per
cent would still be black market at that
point.

MARCH 2016

confectioneryproduction.com 27

Medically Correct's Incredibles Affogato bar

And not all of this money is going


up in smoke. An increasing number
of marijuana consumers are choosing
to eat rather than smoke this drug. A
legal market for cannabis-based food
products is expected to generate
$1.6 billion US-wide this year (2016)
and more than $10bn by 2019,
according to GreenWave. Compare
this to the approximately $35bn
American consumers spent on less
elevating confectionery products
in 2015, according to the National
Confectioners Association, and the
opportunity for the confectionery
sector is clear.
Based on the early experience of
Colorado, which in 2014 became the
first state to legalise marijuana for both
medicinal and recreational pursuits,
an increasing number of these new
legal candy consumers may be new
to cannabis consumption, either for
reasons of discretion or because they
had been reluctant to begin a smoking
habit. Clearly, there are some that
purchase edibles that would not
consume marijuana otherwise, says
Matt Karnes of GreenWave.
Dixie Elixirs and Edibles is one of
the early beneficiaries of this trend.
Founded in 2010, following the
passage of Colorado's legalisation of
cannabis products for medical use, this
Denver-based company currently sells
hundreds of thousands of chocolate
bars, mints and other confectionery

The legal market for cannabis-based foods is expected to generate $1.6 billion in the US this year

products each year, explains Joe


Hodas, Dixie chief marketing officer.
The opportunity for this product
is among people who believe that
smoking is not good for you, he says.
Also, an edible such as a mint is much
more discreet.
Its confectionery is made using
a process similar to the techniques
employed to create Hershey bars, with
the additional step of infusing the
product with THC, the active ingredient
that makes the marijuana experience
pleasurable. Creating a chocolate
bar is creating a chocolate bar, says
Hodas, adding that his company uses
a CO2 infusion process not dissimilar
to other essential oil processes. THC
is a tricky oil that doesn't always blend
easily. Very high pressure and high
temperatures act as a solvent.
Once eaten, the THC transforms
molecularly in the human body,
changing from THC9 to THC11, which
results in more of a body high, and
is stronger and lasts longer than
smoking, explains Hodas, who relates
that some tourists coming to Colorado
from less permissive states make the
mistake of overindulging and find that
they don't like it.

Medical/recreational mix

Rick Scarpello, founder and CEO


of Medically Correct LLC, another
cannabis confectioner that got its start
in Colorado in 2010, says his company,
which sells under its Incredibles
label using a hydrocarbon extraction
technique, expects to book $10 million
to $15 million of confectionery revenue
this year alone, a figure with the
potential to grow to $100 million given
nationwide acceptance. In synch with
other reports, he says his customer
28 confectioneryproduction.com

base has skyrocketed from the 120,000


or so cardholding patients who had
legal access to medical cannabis in
Colorado when the company started.
One year ago, our customer mix was
75 per cent medicinal to 25 per cent
recreational, he notes. Now its more
like 50/50."
But Scarpello, for his part, says that
all his confectionery products can
legitimately be classified as medical
in a practical, albeit maybe not a
legal sense. You had a tough day
and you go home and have a glass of
wine. Is that therapeutic? Absolutely.
Scarpello maintains that margins for his
business are basically the same as in
the more conventional confectioneries.
It costs us a little more to make it but
we get to charge more, he says.
The pressure on profits, according
to Scarpello and other industry
professionals, comes not from the
actual operating costs incurred in
manufacturing but in the tax and
other hurdles that come from US
government policy. On the state
level, licensing regulations vary from
Colorados strict statewide regime to
what Scarpello calls the Wild
West atmosphere prevailing
in California, which has
legal medical use but leaves
regulation largely to local
governments, a setup which has
dissuaded Medically Correct,
Dixie Elixirs and many other
confectioners from doing largescale business there.
In addition to the patchwork
of conflicting prohibitions and
licensing rules seen among the
individual US states, the US
federal government imposes
major costs and operational

hurdles on cannabis confectioners.


It still considers marijuana a Class I
controlled drug (with no redeeming
medical value), effectively denying
cannabis entrepreneurs access to
banking and other financial services
and forcing them to operate using
large sums of cash and making it
difficult to obtain leases and other
long-term arrangements conducive to
business stability.
Also, because of this classification,
according to the National Cannabis
Industry Association, under the tax
code, as currently written, state-legal
cannabis cultivators and dispensaries
cannot take ordinary business expense
deductions and so wind up paying
effective tax rates of 50 to 85 per cent.

Pharma buyouts

But, as attitudes toward marijuana


relax in the US, analysts are convinced
that it is only a matter of time
before major US companies jump
on the bandwagon, a move which
conventional confectionery industry
groups deny: No we are not, was
the only comment forthcoming from a
Hershey's spokesperson contacted by
Confectionery Production.
Nobodys going to announce
anything because its still illegal,
stresses GreenWaves Karnes. But
buyouts may happen in future, he
says, and they would not necessarily
come from the confectionery sector. It
could be considered a pharmaceutical
product, he points out. It wouldn't
be surprising if one of these guys got
involved."
In Canada, not only is the federal
government committed to nationwide
legalisation, but edible medical

Dixie Elixirs Awakening Mints

MARCH 2016

marijuana products became fully legal


in June 2015. The Canadian Supreme
Court ruled that medical marijuana
is legal in all forms, which includes
confectionery products: We are
moving away from a smoking culture,
and this legal win opens to the door
to a tremendous variety of innovative
products, says Craig Jones, executive
director of the National Organization
for the Reform of Marijuana Laws in
Canada. I envisage the market, being
the creative engine it is, seeing a huge
proliferation of new forms of edibles,
baked goods, gummy bears etc, as a
result. The skys the limit.
No full legalisation date has yet been
set, but if the government is smart,
legalisation will happen in months,
not years, so that by the time voters
go to the polls again, the economic
benefits of cannabis legalisation will be
evident, said Jones.
Tweed Inc, a medical marijuana
producer located in Smiths Falls,
Ontario, has begun producing and
selling cannabis oil, and will soon
sell baking kits to go with it. Jordan
Sinclair, communications manager at

Tweed, says the facility will not bake


the goods in-house, but the kits will
come with everything required to
make baked goods such as brownies,
cupcakes and muffins, with the correct
dosage of cannabis oil.
Right now, licensed suppliers still
cant produce an edible cannabis
product, but that doesnt mean we
cant sell ingredients that would make
those products, explains Sinclair.
He mentions that in Colorado, where
marijuana was legalised for recreational
use in 2012, 40 per cent of products
sold are infused products, which
includes edibles, drinks and baked.
We think that the Canadian market
would show the same demands as
Colorado. Were operating in an old
Hersheys factory too, so I think making
chocolate confectionery is in the walls
of this facility and its just a matter of
time before that happens again, with a
twist, Sinclair adds.
Products sold by facilities such as
Tweed are currently regulated by
the Canadian health ministry, Health
Canada. If and when marijuana
becomes fully legal in Canada, Jones
Kanegrade A4 ad NATURES INGREDIENTS UKA copy.pdf

says this is likely to continue. Paul


Hetherington, president and CEO
of the Baking Association of Canada
(BAC), says the group has no say in the
regulations of making confectionery
marijuana products.
I cant speak about what wed do
in future, but I can say that right now
it hasnt been discussed in any way,
he said. We are a member-driven
organisation, so it would depend
on what the members positions
and perspectives are at the time. Id
expect to see some kind of regulatory
directions taken by Health Canada,
rather than individual industry
initiatives. I dont think the BAC
would set any guidelines; we dont
have the expertise or background
knowledge.
CONTACTS:
GreenWave Advisors:
www.greenwaveadvisors.com
Dixie Elixirs and Edibles: dixieelixirs.com
Medically Correct:
www.medicallycorrect.com;
incrediblescolorado.com/products
Tweed: www.tweed.com
10/3/13

14:50:22

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MARCH 2016

confectioneryproduction.com 29

Candy kings

ISM, the worlds largest trade fair for sweets and snacks, returned to Cologne earlier
this year. Confectionery Production walked the halls to see the latest innovations

SM welcomed around 38,500


trade visitors from 146 countries
between 31 January and 3 February
in Cologne, Germany a four per
cent increase in attendance compared
to the previous year.
The show also saw a 4.5 per cent
increase in exhibitors this year
compared to 2015 numbers, with 1,601
exhibitors from 65 countries present.
The positive development of
the trade fair over the past years is
ongoing and is clearly reflected by
both the growth in the number of
exhibitors and by the rising attendance
figures, says Katharina C Hamma,
chief operating officer, Koelnmesse.

Exhibitor highlights

Crme dOr showcased its range


of Happy Jackson confectionery,
including chocolate bars, sharing bags
of gummy sweets, chocolate covered
mallows and caramel chocolate bar gift
cards.
The company also launched Happy
Dogs and Grumpy Dogs gummies at
the show. This latest addition to the
collection is a stand up pouch of fruit
flavour gummies in the shape of happy
and grumpy pug dog faces.
Although the re-sealable bags
are designed for sharing, theyre also
ideal for just scoffing on your own,
comments development manager
Jenny Baillie.
After expanding its line

SWEETS
&
SNACKS

of premium fudge last year with the


launch of the Delectables range of
brittles and caramels, Fudge Kitchen
was in attendance with its sweet treats,
including Almond Bark and Pecan
Brittle, which are new for 2016.
Such was the reception to our first
foray into sugar confectionery that we
are extending the range to include
an Almond Bark and a Pecan Brittle,
both produced with Fudge Kitchens
style and commitment to producing
the best, with a twist, comments MD
Sian Holt. Our caramels are smooth
and soft, some chew but still melting,
and our brittles are thin with a deep
caramel undertone and that vital
crunch.
Popcorn manufacturer Tommy Tucker
treated attendees to a preview of
the developments across its product
range. Following its acquisition of
RJ Foods last year, the portfolio will
soon include flapjacks, energy bars,
popcorn bars, muffins and other
baked goods.
The company also presented its
licensed snacks, including Disneys Star
Wars and Universal Pictures Minions
products.
Artisan confectionery company
Buttermilk made its ISM debut this

year. The range on display included


new sharing boxes, gift boxes and
snack packs of fudge, brittle, chocolate
clusters and honeycomb.
The British company was seeking
export opportunities, as Buttermilk
owner Tracy McGoad explains, The
show provides us with the perfect
opportunity to meet with potential new
stockists and distributors from Britain
and beyond, which we hope will help
to bring the brand to a global market.
It is important to us that we
maintain the quality of our artisan
products, and I believe we have a
range that will be of interest further
afield.
Elsewhere, Deans unveiled its
refreshed branding alongside a
number of new products, including
three gluten-free shortbread lines and
Tomatin Single Malt Whisky fruit cake,
presented in a whisky cask style tin.
Having exhibited at ISM for almost
20 years, commercial director Scott
Kelman comments, ISM is one of our
biggest trade events of the year and a
calendar highlight for Deans.
Toffee maker Walkers Nonsuch was
in attendance with its Tasting Toffee
Bar, which featured the likes of its
relaunched Fruit & Nut Toffee bar. The

W O R L D

30 sweetsandsnacksworld.com

MARCH 2016

new recipe combines creamy toffee


with raisins and toasted almonds.
Also on show were its Lovely
Liquorice Toffees, which are now
available in 450g PET jars. Emma
Walker says, Our liquorice toffee is a
real favourite and extremely popular in
the UK and worldwide. The liquorice
taste is very strong and, combined
with creamy toffee, creates the perfect
chew.
French chocolatier Cmoi presented
its new programme Transparence
Cacao, which aims to attain full
traceability of its chocolate. The
approach is underpinned by the
expertise of each of its 60,000
partner growers and the company
is progressively rolling out the
programme to cover all of its products
and clientele.
In addition, new products on show
included Cmoi and Jacquot chocolate
bars made with dark chocolate; fruity
and crunchy truffles called Truffes
Cratives; Pearls, which are filled with
exotic ingredients; and the Frankonia
range three selections of lactosefree, low in sugar and organic and
vegan chocolates.
A total of 14 Brazilian confectionery
companies exhibited at ISM; all
of them members of the Brazilian
Association of Cacao, Chocolates,
Candies and Byproducts Industry
(Abicab). The products presented
by the companies Berbau, Docile,
Dori, Embar, Garoto, Harald, Jazam,

Montevrgine, Nugali, Peccin, Prodasa,


Riclan, Simas and Vonpar, ranged from
sweets filled with aai to chocolates
with 80 per cent cacao.
The results, according to the
companies managers, were positive,
foreseeing a promising future that
includes business expansion to foreign
markets.

Anything is possible

Exhibiting among the end product


companies, a select few companies
were receiving attention for their
ingredient solutions.
Beneo, for example, was exhibiting
its new translucent gum coating
technology. The coating features the
companys sugar replacer Isomalt,
which crystallises translucently. Ideal for
chewing gum manufacturers that want
to create shiny pellets with innovative
visual effects, the new technology
allows multi-coloured gum centres to
be coated in a crunchy and translucent
way. Various colours, print and sparkle
effects are all possible, and remain
visible throughout the shelf life.
Barry Callebauts stand took on the
form of a studio this year to encourage
inspiration, new ideas and the meeting
of creative minds.
The companys Choc37.9 was one
of the concepts on show. Formulated
into a chocolate nibble range for
the occasion, Choc37.9 enables the
creation of chocolate products that
dont melt, answering consumer
demand for chocolate snacks which
can be carried around in handbags, for
example, without spoiling during the
day. Its melting profile reaches peaks
up to 4 higher than normal chocolate
and more than the human body
temperature, making it the perfect
base for chocolate on the go.

Awards

New Product Showcase


In total, 120 new products were
presented in the New Product
Showcase at ISM. Several hundred
visitors took part in voting for the top
innovations from the showcase.
First place went to Katjes Magic
Candy Factory, a 3D printer for fruit
gums. Described as a world first, in
around five minutes the printer enables
a candy weighing 15-25g to be printed
in any design, including shapes,
names and logos. Various finishes are
available, such as sweet, sour or glitter,
and the company has developed nine
colours ranging from yellow (lemon
flavour) to a multi-coloured rainbow
option these can be applied singly or
as a combination. Products are made
without gelatin and with natural fruit
and vegetable extracts, and are vegan,
gluten-free and dairy-free.
Second place was awarded to

Heimatgut for its spicy, wasabi


flavoured, coconut crisps. The high
energy snack is vegan, gluten-free and
not fried.
Boncha Boncha came in third place
for its edible digital selfie. The sweets
made out of isomalt can be ordered
in various flavours and are equally
suitable as a giveaway for promotion
purposes or as a personal gift.
ISM Award 2016
James Walker of Walkers Shortbread
was awarded the ISM Award 2016.
The international award, which was
presented during a formal gala dinner
during the show, pays tribute to
exceptional services in the sweets and
snacks industry.
In his laudatory speech, Oskar
A Kambly, of Kambly, Switzerland,
emphasised how credibly and
consistently James Walker exemplifies
the values of the family company. He
noted that Walker is equally committed
to both the company and the quality
of the products, and his loyalty
encompasses the family, employees
and sales partners in equal measures.
Walker (pictured centre, below)
accepted the award on behalf of
his siblings, Joe and Marjorie, and
expressed his thanks to employees and
sales partners from all over the world,
many of whom were present at the
ceremony.

SWEETS
&
SNACKS
W O R L D

MARCH 2016

sweetsandsnacksworld.com 31

PACKS, PRODUCTS & PROMOTIONS

SEA SALT AND CARAMEL REDEFINED

Pandora Bell has launched


two new fine food flavours
to its salted caramel range,
redefining the classic
combination.
The company has combined Espelette Chilli
Pepper with its salted butter
caramel to create an exquisite spicy, salty, sweet and
buttery combination.
Espelette Chilli Pepper
Caramels with Fleur de Sel

Chocolate printing
technology

Choc Edge has introduced


its latest chocolate printer
The Choc Creator 2.0 Plus
The CCV2.0 Plus increases
the potential for creativity while decreasing the
printers size and weight,
creating a must-have chocolate making experience
for chocolatiers, marketing
companies, and anyone
looking for an exciting new
way to engage with customers and clients, says the
company.
Improving on the innovations of the CCV1 and
CCV2, the latest Choc
Creator is more reliable
and easier to use than ever
before, it says. A 30ml metal
syringe with a removable
nozzle, combined with a
print head that evenly heats
the syringe, is designed
to print with absolutely no
blocking. The syringe has
been designed to allow for
the print head to be easily
cleaned after each run.

SWEETS
&
SNACKS

are a pure butter caramel,


which are made with the
coveted Espelette Chilli
Pepper (AOC). Espelette
Chilli is cultivated in
the French commune
of Espelette PyrnesAtlantiques, traditionally
the northern territory of the
Basque people. It is classified as an AOC product.
This has confirmed the peppers distinctive taste, and
restricted Espelette pepper
production to a 3,000-acre
area in the region. The deep
red colour, mild heat and
smoky sweet flavours make
the spice most comparable
to paprika.

Organic coconut flour


The Groovy Food
Company has
launched a new
organic coconut
flour that is gluten
free and high in
fibre and protein,
but has a low GI
level and naturally
low carbohydrate
content.
The latest addition to The Groovy
Food Companys range of
products has been created
to tap into the growing
trend for gluten and grain
free diets. According to
Mintel research, there has
been a 134% increase in the

Poppets adds gifting Mini Eggs


Poppets is launching a
new edition
to the popular
Poppets Gift
Boxes in the
form of Poppets
Mini Eggs.
Hitting stores
in time for Easter,
manufacturer Big
Bear Confectionery has
already seen great success
with the 154g Gift Boxes,
available in toffee, orange
and mint filling flavours,
driving the Poppets brand
into growth of 22% year
on year and helped drive
chocolate category growth
in key sectors of the market.

Ross Stanley,
head of trade
marketing at
Big Bear, says,
The Poppets
brand is
all about
families, fun,
entertainment
and sharing so the small gift
and mini self-indulgence
market is a perfect place
for us. Were delighted with
the response from the trade
and consumers towards
the current Poppets packs
and look forward to further
developing the Poppets
brand range, where we see
demand.

BILTONG BRAND EXPANDS OUTLETS


High protein biltong snack
company BEEFit has
extended availability of its
sliced, spiced and dried
beef biltong across the UK
in two new major retail
outlets.
With growing
demand over the
past 12 months,
BEEFit has expanded from being only
available online to supplying 47 GNC stores and
seven NutriCentre outlets
in Tesco Extra stores across
the country.

Managing
director
Daniel
Elsom says,
Expanding
into two major
and relevant
outlets that are
at the forefront of
healthy retailing is
an exciting milestone
for our company.
As consumers are more
health conscious than ever,
biltong is quickly becoming one of the nations best
loved go to snacks.

launch of bakery
products with
non-grain flours
and this new
SKU is therefore
integral to the
brands growth
strategy.
Rosie Hayward,
The Groovy
Food Company
Founder says,
This is a natural extension for The Groovy Food
Company, not only does
it tap in to the growing
demand for free from
products, it also highlights
our ongoing commitment
to the brand.

Easter tub mix


from Swizzels

Swizzels has introduced a


new Easter Mix tub for 2016,
filled with consumer favourites, including Love Hearts,
Parma Violets, Refreshers
and Drumsticks.
The Spring Selection sharing bag is another product
that offers a variety of the
most-popular Swizzels
sweets and lollies in an
Easter-themed pack.
Marketing manager
Sarah-Louise Heslop says,
We have seen the popularity of sugar confectionery
over Easter grow massively
in recent years as consumers look for alternatives to
traditional chocolate products. Our Spring Selection
sharing bag and Easter Mix
tub give shoppers a different option and are perfect
for sharing with family and
friends. The bright packaging will also stand out on
shelf, as consumers search
for brands they recognise as
well as variety and value for
money.

W O R L D

32

MARCH 2016

PACKS, PRODUCTS & PROMOTIONS

EXCLUSIVE EASTER POPCORN


Butterkist is
releasing a
limited edition
popcorn for the
Easter snacking
market.
Butterkist
Limited Edition
Hot Cross Bun
popcorn has
been developed
following consumer research,
which shows that 95% of
consumers are interested in
seasonal popcorn, and that
consumers seek differentiation through flavours and
colours.
Hot cross buns are second
only to Easter eggs when

By popular
demand

Paul A Young Fine


Chocolates celebrates its
10th anniversary this year.
To mark the occasion Paul
bringing back the foiled
eggs from his 2006 Easter
collection.
The eggs will be foiled
in a colour palette of gold
and copper shades and
are available in milk, dark
and white, with folded mini
chocolate eggs hidden
inside each egg.
Back by popular demand
are icons from Pauls Easter
Collections over the past
10 years. These include the
indulgent Salted Caramel
Hens Egg, which comes
perched inside an egg cup,
with a spoon for the opulent
filling. The collection also
includes the Billi Bunny,
an Easter egg hunt, Gulls
and Quails eggs pack and
brownies.

MARCH 2016

it comes to consumer association


with Easter, and the
zesty, spicy flavour
of Butterkist Hot
Cross Bun popcorn is
designed to capitalise
on this connection.
Commenting on
the launch, Anjna
Mistry, senior
brand manager
at Butterkist, says,
Our first to the market limited edition offers a fantastic opportunity for retailers
to drive sales as we head
into a time of year when
there is strong customer
demand for sweet, novelty
and seasonal products.

Raw vegan snack launched


Saf Life is launching a range
of raw, vegan and gluten
free healthy snack products
under the Saf Raw brand.
The range has been
developed to provide
unique flavour combinations and textures. This
includes; Kale Crisps,
Activated Crackers, Coconut
Chips, Activated Nuts,
Fruity Coconut Pastilles,
Cereal Bites and Nutty Nori.
Packaged in plastic tubes
and pouches, the snacks
come in grab and go recyclable packaging.
Vegan and gluten free
products have experienced
a surge in the market over
the last few years with 13%

of the UK population indicating they avoid gluten, the


highest in Europe, reports
Mintel. The total free from
foods market in the UK was
valued at 365m in 2014. It
is set to continue to grow
by 50% by 2019, with the
fastest growth in the savoury
snacks category.
The range is available
from Planet Organic, independent whole food stores
and online.

New pack formats for Cadbury Fingers

Burtons Biscuit Company


is introducing new contemporary pack formats for its
Cadbury Fingers brand,
broadening its consumption
occasions.
Launching in March, the
biscuit range will be joined
by two new packs; a 52g lit-

tle treat pack of 10 Cadbury


Milk Fingers aimed at
smaller one to two person
households, and a larger
228g pack aimed at family
sharing occasions for larger
households.
The packs will be accompanied by a new design with
clear messaging and style to
indicate the end consumption occasion, and a front of
pack flash highlighting the
Cadbury Fingers brand USP;
that the biscuit is Covered
in Cadbury Dairy Milk
chocolate.
David Costello, head of

category and shopper management at Burtons, says,


Research shows that consumers have high awareness
and love for the Cadbury
Fingers brand, however portion control is a growing priority for shoppers. With the
addition of these new packs
to the Cadbury Fingers
range, Burtons Biscuits is
recognising the changing
needs of consumers.
The brand will be supported by a 2m marketing campaign, leveraging
Cadburys Free the Joy
message.

'FAIR MADE' BARS HIT STORES


Madagascan bean to
bar chocolate company
Madcasse has continued its sales drive after its
chocolate bar range was
launched in UK supermarket
Sainsburys.
The launch saw
Madcasses selection of
handcrafted bars including
Dark Chocolate Toasted
Coconut, Milk Chocolate
Toasted Coconut, Espresso
Bean, Salted Almond, Sea
Salt & Nibs, 80% Cocoa and
Chilli Pepper roll out in 267
stores around the UK.
Wholly produced and

packaged in Madagascar,
Madcasse, which provides
four times more impact than
fair trade, is one of a growing number of companies
looking to go beyond traditional fair trade and instead
is driving interest in high
quality fair made products.
The brand carries the new
Proudly Made in Africa
label, which highlights products that are quality, assured,
ethically sourced and
manufactured in Africa from
locally grown ingredients.
Brett Beach, Madcasse
co-founder, says, Our

ethical bean-to-bar philosophy not only ensures the


most amazing chocolate by
manufacturing at the source
of the worlds finest cocoa,
but it also empowers local
communities with four times
more impact than simply
exporting fair trade cocoa.
The launch in Sainsburys is a
milestone for our company.
sweetsandsnacksworld.com 33

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THE MANUFACTURERS DIRECTORY


Baked Snacks

Snyder's of Hanover
GFT Retail (UK) Ltd
Tel: +44 (0) 1932 267541
Web: www.snydersofhanover.com

Baklava

Confectionery

Popcorn

Stockleys Sweets Limited


Mitre House,
Shadsworth Business Park,
Blackburn, Lancashire. BB1 2QR
www.stockleys-sweets.co.uk
Tel: 01254-682388
Fax: 01254-266490
info@stockleys-sweets.co.uk

Joe and Sephs


Tel: +44 (0) 1923 839285
E-mail: joseph@joeandsephs.com
Web: www.joeandsephs.co.uk
Award winning popcorn,
superior in taste

Snacks and Nuts

Sugar Confectionery

Crediton Confectionery Ltd


Marsh Lane, Crediton, EX17 1ET
Tel: +44 (0) 1363 774631
E-mail: sales@
creditonconfectionery.co.uk
Web:
www.creditonconfectionery.co.uk

Crisps

Dina Foods Ltd


24-26 Gorst Road
Park Royal
London NW10 6LE
Tel: 020 8621 5511
E-mail: sales@dinafoods.com
Web: www.dinafoods.com

New Bakery d.o.o


Tratinska 72, 10412
Lukavec, Donja Lomnica
Velika Gorica, Croatia
Tel: +385 16238 044
E-mail: sales@nubake.eu
Web: www.nubake.eu

Cakes & Biscuits

Ashbourne Foods Ltd


Blackfriars Bakery
185 Gloucester Crescent
Wigston, Leicester LE18 4YH
Tel: 0116 278 6029
Fax: 0116 278 5348
Web: www.ashbournefoods.com
sugar@ashbournefoods.comom

Fairfield Farm Crisps


Fairfields Farm, Fordham Road
Wormingford, Colchester
Essex CO6 3AQ, UK
Tel: +44 (0) 1206 241613
E-mail: hello@fairfieldsfarmcrisps.
co.uk
Web: www.fairfieldsfarmcrisps.
co.uk
Produced from our own grown
potatoes

Fudge

Fudge Kitchen
Tel: +44 (0) 1303 864400
E-mail:emily@fudgekitchen.co.uk
Web:www.fudgekitchen.co.uk
Luxury handmade gourmet
fudge producer

Hardboiled Candy

Mr Filberts
Filberts Fine Foods Limited
Greens Barn, Page Lane, West
Pennard, Glastonbury, Somerset
BA6 8NX.
Tel: 01458 833744
Email: sales@filbertsfinefoods.
co.uk
Web: www.mrfilberts.com
Using locally sourced, all natural
ingredients

Oloves
Tel: +44 (0) 208144 1641
E-mail: info@oloves.com
Web: www.oloves.com
The healthy olive snack

Olives Et Al
1 North Dorset Business Park
Sturminster Newton
Dorset DT10 2GA, UK
Tel: +44 (0) 1258 474300
E-mail: sales@olivesetal.co.uk
Web: www.olivesetal.com

The Original Candy Company


Confectionery Corner,
4 Wessex Road
Bourne End, Bucks SL8 5DT, UK
Tel: +44 (0) 1628 520 927
E-mail: enquiries@originalcandyco.com
Web: www.originalcandyco.com
Supplier of Natural
Confectionery

Panda Licorice
PO Box 3
Asematie 2
40801 Vaajakoski, Finland
Tel. +358 (0) 20 785 4200
E-mail: panda.bear@panda.fi
Web: www.pandalicorice.com
UK distributor Bravura Foods
Web: www.bravurafoods.co.uk

Snacks

Nutty Tarts Gifts & Goodies


14 - 15 Levellers Lane
Eynesbury
St Neots PE19 2JL, UK
Tel: +44 (0) 1480 406434
E-mail: tarts@thenuttytarts.co.uk
Web: www.thenuttytarts.co.uk

Heede Bolcher A/S


Dianavej 9
7100 Vejle
Denmark
Tel.: +45 7582 5500
E-mail: info@heedebolcher.dk
Web: www.heedebolcher.dk
Production of hardboiled candy

Oh My Goodness
www.ohmygoodnessfood.com>
Tel: 01277 225 808
Email:
trade@ohmygoodnessfood.com

Tilly Confectionery Ltd


Barnpark Business Estate
Tillicoultry, FK13 6BP, UK
Tel: +44 (0) 1259 751846
E-mail: blair@mrstillys.co.uk
Web: www.mrstillys.co.uk
Traditional tablets and fudge

SWEETS
&
SNACKS
W O R L D

MARCH 2016

sweetsandsnacksworld.com 35

CLASSIFIED

To advertise, contact Frankie Savage +44 (0) 1474 532202 frankie@bellpublishing.com

Maestro Manolo SL

Maestro Manolo buy and sell used confectionery equipment used in the manufacture,
wrapping and bagging of chocolates, jellies, liquorice, dry fruits, bubble and chewing gums.
The company is based in Malaga, Spain and works with approximately 1000 customers worldwide.
For details please contact: Maestro Manolo SL C/Rosa de los Vientos , ns 48-50 , cp 29006 Malaga Spain
Tel: + 34 952231582 and +34 639 83 84 36 Warehouse Tel: + 34 952 31 5896 Fax: +34 951 11 68 80
Email: info@maestromanolo.es / maria.jose@maestromanolo.es / jesus@maestromanolo.es / africa@maestromanolo.es
Web: www.maestromanolo.es

Societ

Base Coop. s.r.l.

Leaders in supplying second-hand


and rebuilt equipment to:
The confectionery and
bakery industries
For details please contact:

Societ Base Coop.S.R.L


Via Varese 209-20020 Solaro (Milano), Italy
Tel: +39 02 96799700 Fax: +39 02 9691617/+39 02 73960349
E-mail: info@basecoop.it Web: www.basecoop.it

CONFECTIONERY
PRODUCTION
chocolate, sweets, snacks & bakery

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Confectionery Production's
Classified Section & Suppliers DIrectory.
Promote your services
to the heart of
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industries.

Contact frankie@bellpublishing.com
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www.confectioneryproduction.com
36 confectioneryproduction.com

Raymond Travel Machinery Ltd


97 South Street, Dorking,
Surrey, RH4 2JU, United Kingdom
Tel: +44 (0) 1306 743 780 Fax: +44 (0) 1306 743 764

MARCH 2016

THE SUPPLIERS DIRECTORY

The Suppliers Directory


A definitive guide to the suppliers of equipment, ingredients
T H EandDpackaging
I R E C T Osolutions
RY
THE DIREC
for the confectionery industry.
To advertise, contact JON PITTOCK ON +44 (0) 1474 532202. FAX: +44 (0) 1474 532203

2
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6-0
6-22
h.de
de

Group

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andy,
nt,
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ON

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e
roath

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uk

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ode
6-0
6-22
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To advertise,
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RECTORY

Dornbergsweg
32 (0) 1474 532203
To advertise, contact JON PITTOCK ON +44 (0) 1474
532202. FAX: +44
Ishida Europe Limited
D-38855
Wernigerode
11,
Kettles
Wood
Drive
LOW & DUFF (DEVELOPMENTS) LTD.
Cafosa
Gum
SA
Kirkton Industrial Estate
LOW & DUFF (DEVELOPMENTS) LTD.
Woodgate
Business
Park
Calabria
267,
Kirkton Industrial Estate
Tel:
+49
(3943)
55
06-0
Sir William Smith Road, Arbroath
Kirkton Industrial Estate
Birmingham B32 3DB, UK
08029 BARCELONA
Sir William Smith Road, Arbroath
Fax:
+49
(3943)
55
06-22
Scotland DD11 3RD
Sir William Smith Road, Arbroath
(Spain)T: +44 121 607 7836
Scotland DD11 3RD
Tel: (01241) 434 444
Web:
+44100
121300
607 7740
Tel: www.chocotech.de
+34F:934
Turn-key Scotland
Projects DD11 3RD
Tel: (01241) 434 444
www.ishidaeurope.com
Fax: (01241) 434 411
Fax: +34 933 214 405
info@chocotech.de
Tel: (01241)
434 444
Flexible Hard
& Soft Biscuit
Fax:
(01241) 434 411
E-mail: enquiries@macintyre.co.uk
E-mail: info@ishidaeurope.com
cafosa@cafosa.com
Equipment
Fax:Solution
(01241) 434 411
E-mail: enquiries@macintyre.co.uk
CHOCOTECH
Web:
www.cafosa.com
Web: www.macintyre.co.uk
Complete Line for Extruder
E-mail: enquiries@macintyre.co.uk

Bulk
Refin

LOW & DUFF (DEVELOPMENTS) LTD.

Aerators
Aerators
Batch weighing

Dornbergsweg 32
Dornbergsweg
32
D-38855
Wernigerode
Dornbergsweg
32
D-38855
Wernigerode
Tel:
+49
(3943)
55
06-0
D-38855 Wernigerode
Tel:
+49
(3943)55
5506-22
06-0
Fax:
Tel:+49
+49(3943)
(3943)
55
06-0
Fax:
+49
(3943)
55
06-22
Web:
Fax: www.chocotech.de
+49 (3943) 55 06-22
Web:
www.chocotech.de
info@chocotech.de
Web:
www.chocotech.de
info@chocotech.de
info@chocotech.de
CHOCOTECH
MemberCHOCOTECH
of the Sollich Group
CHOCOTECH
Member
of the
the
SollichGroup
Group
Sollich
CANDY
DIVISION
CANDY
DIVISION
DIVISION
Raw
material
handling,

Batch
Cookers
& Wire-cut
Cookies

Web: www.macintyre.co.uk

Expansion Possibilities on Line-up

Solution for Packaging Sytem

Bulk Solids Handling


Customer-oriented
Service

AJAX

Foshan Huaji Industrial Co.,Ltd

LOW & DUFF


(DEVELOPMENTS)
LTD.
Kunzhou
Industrial
Park, Beijiao Town,
Shunde Kirkton
District, Industrial
Foshan City,
Estate
P.R.China 528312
William
Smith
Tel:Sir
+86
757 2632
5605Road, Arbroath
Fax: +86 757
2632 5609
Scotland
DD11 3RD
Email : info@sinobake.com

Tel: (01241)
434 444
Expert
Solutions
in
www.sinobake.com
Fax: (01241) 434 411
Bulk Solids Handling
E-mail: enquiries@macintyre.co.uk
Web: www.macintyre.co.uk

Continuous
Mixers
Caramel Plants
Batch weighing
Screw Feeders
Powder Testing
Raw material
material
handling,
universal
cookers,handling,
hard candy,
Consultancy
&
universal
cookers,
hard
candy,
cookers,
hard
candy,
To advertise
in
caramel, jelly, fondant,
Dornbergsweg
32
Dornbergsweg 32
jelly,
caramel,
jelly,fondant,
fondant,
Design
croquant,
aeration,
lab mc. The Directory
D-38855
Wernigerode
please

D-38855 Wernigerode
lab
croquant, aeration,
aeration,
labmc.
mc.
CHOCOLATE
DIVISION
Tel:
+49
(3943)55
5506-0
06-0
Tel:
+49 (3943)
Call:
Jon
Pittock
CHOCOLATE
CHOCOLATE
DIVISION
Ajax
Equipment
Limited
Enrobing,
cooking,DIVISION
tempering,
Fax:
+49
(3943)
55
06-22
(3943) 55 06-22
cooking,
tempering,
Enrobing,
cooking,
tempering,
+44 (0) 1474
532202
center
forming,
Mule
Street
Bolton UK
Web:
www.chocotech.de
www.chocotech.de
center
forming,
forming,
Frozen
shell,
lentils jon@bellpublishing.com
www.ajax.co.uk
info@chocotech.de
info@chocotech.de
Frozen shell,
Frozen
shell,lentils
lentils
sales@ajax.co.uk
CHOCOTECH
Tel:CHOCOTECH
+44 (0) 1204 386723
Bar
Forming
Machines
Member of the
the Sollich
SollichGroup
Group
Aeration
&
Beetz
Mixing
Technology
Fax: +44(0)
1204 363706
Depositing Equipment
CANDY DIVISION
DIVISION
Raw material
material
handling,
Caramel
Plantshandling,
LOW & DUFF (DEVELOPMENTS) LTD.
Beetz-MONDOMIX
Mixing Technology
HAAS
B.V.

Kirkton Industrial Estate


Sir William Smith Road,
Damsluisweg
41Arbroath,
Sir
William
Smith Road,
Arbroath
Kirkton Industrial
Estate,
1332
Almere
Angus,
DD11EA
3RD,
Scotland
UK
Scotland
DD11
3RD
Tel:
44
(0)1241)
The
Netherlands
Tel:
(01241)
434434
444444
Fax:
(0)1241)
434999
411
Tel:44
+31
36 434
5210
Fax:
(01241)
411
E-mail: enquiries@macintyre.co.uk
Fax:
+31
36
5210
900
E-mail:
enquiries@macintyre.co.uk
Web: www.macintyre.co.uk
E-mail:
sales.hmm@haas.com
20kg to 5,000kg
Web:From
www.macintyre.co.uk

Bubble
Gum Base
Batch
Cookers
MARCH 2016

universal cookers,
cookers,hard
hardcandy,
candy,
caramel, jelly,
jelly,fondant,
fondant,
croquant, aeration,
croquant,
aeration,lab
labmc.
mc.

Dornbergsweg 32
CHOCOLATE DIVISION
CHOCOLATE
DIVISION
D-38855
Wernigerode
Enrobing, cooking,
Enrobing,
cooking,tempering,
tempering,
Tel:center
+49 (3943) 55 06-0
center forming,
forming,
Fax:
+49 (3943)
55 06-22
Frozen
shell,
Frozen
shell,lentils
lentils
Web: www.chocotech.de
info@chocotech.de
Beetz Mixing Technology
CHOCOTECH

Member of the Sollich Group

CANDY DIVISION

Raw material handling,

BulkChocolate
Chocolate
Roller
Member
of the Sollich
Group
Chip
&
Refining
Conching
System
Drop Depositors
CANDY
DIVISION
Chocolate Chip & Drop Depositors
Raw material handling,
universal cookers, hard candy,
caramel, jelly, fondant,
croquant,
aeration,
lab mc. LTD.
LOW
LOW&&DUFF
DUFF(DEVELOPMENTS)
(DEVELOPMENTS)LTD.
Kirkton
Estate
KirktonIndustrial
Industrial
Estate
CHOCOLATE
DIVISION

WilliamSmith
SmithRoad,
Road,Arbroath
Arbroath
SirSirWilliam
Enrobing,
cooking,
tempering,
Scotland DD11
3RD
Scotland
DD11
3RD
center434
forming,
Tel: (01241)
444 Fax: (01241) 434 411
Tel:
(01241) 434 444
E-mail:
enquiries@macintyre.co.uk
Frozen
shell, lentils
Fax:www.macintyre.co.uk
(01241) 434 411
Web:
Two types
available - Rotary type for
E-mail:
enquiries@macintyre.co.uk
large chocolate drops. Piston type for small
Web: chips
www.macintyre.co.uk
chocolate
and also drops. Available

Barfrom
Forming
Machines
400mm wide
- 1500mm wide.

AJAX

LOW & DUFF (DEVELOPMENTS) LTD.

Kirkton Industrial Estate


Sir William Smith Road, Arbroath
Expert
Solutions in
Scotland DD11 3RD
Bulk
Solids
Tel: (01241)
434Handling
444
Fax: (01241) 434 411
E-mail:Continuous
enquiries@macintyre.co.uk
Mixers
Web: www.macintyre.co.uk

Sir William Smith


Road, Arbroath
CHOCOLATE
DIVISION
CHOCOLATE
DIVISION

Dornbergsweg
32
Ajax
Limited
LOW
&Equipment
DUFF
(DEVELOPMENTS)
LTD.
To
advertise
in
D-38855
Wernigerode
Kirkton
Industrial Estate
The
Directory
please
Mule
Street Bolton
UK
Sir+49
William
Smith55
Road,
Arbroath
Tel:
(3943)
06-0
Call:
Frankie
Savage
www.ajax.co.uk
Scotland DD11 3RD
Fax:
+49
06-22
+44
(0)(3943)
1474 55
532202
sales@ajax.co.uk
Tel: (01241) 434 444
Web:
frankie@bellpublishing.com
Tel:www.chocotech.de
+44
(0)
1204
Fax: (01241) 434386723
411
info@chocotech.de
Fax:
+44(0)
1204 363706
E-mail: enquiries@macintyre.co.uk

CANDY DIVISION

CHOCOTECH
CHOCOTECH

Member of the
the Sollich
SollichGroup
Group

DD11
3RD
Enrobing,Scotland
cooking,
tempering,
Enrobing,
tempering,
Tel: (01241)cooking,
434 444 Fax:
(01241) 434 411
center
forming,
E-mail:
enquiries@macintyre.co.uk
center
forming,
Web: www.macintyre.co.uk
Frozen
shell,
Frozen
shell,lentils
lentils

Screw Feeders
www.amp-rose.com
Powder
Testing
Chocolate
Batch
Cookers
Tel:Coating
+44 1427Machinery
611 969
Consultancy
&
Email: info@amp-rose.com
Somerby Design
Way, Gainsborough

Web: www.macintyre.co.uk
CHOCOTECH
Caramel
Plants
Member of the
Sollich Group

Web: www.cafosa.com

Raw material
materialhandling,
handling,
universal cookers,
cookers,hard
hardcandy,
candy,
caramel, jelly,
jelly,fondant,
fondant,
LOW & DUFF (DEVELOPMENTS) LTD.
croquant,
aeration,
lab
mc.
croquant,
aeration,
mc.
Kirkton
Industriallab
Estate

Moulding Lines

Sir W

E-ma
W

Bulk
Dornbergsweg
32
Dornbergsweg
32
Cafosa
Gum SA
D-38855
Wernigerode
Calabria 267,Wernigerode
D-38855
08029
BARCELONA
Tel:
+49
(3943)55
5506-0
06-0
Tel:
+49
(3943)
(Spain)
Fax:
+49
(3943)
55
06-22
(3943)
55
06-22
Tel: +34 934 100 300
Web:
www.chocotech.de
Fax: +34
933 214 405
www.chocotech.de
E-mail:
cafosa@cafosa.com
info@chocotech.de
info@chocotech.de
Chocolate Chip & Drop Depositors
CANDY DIVISION
DIVISION

BulkChocolate
Solids Handling
Chip &

Lincolnshire, DN21 1QT, England

Chewing
Gum Base
Web: www.macintyre.co.uk

Chocolate Lentils Roller


BatchMoulding
weighing Plants

LOW &

Two types available - Rotary type for


large chocolate drops. Piston type for small
chocolate chips
and also drops.
Available
Chocolate
Moulding
Plants
from 400mm
- 1500mm wide.
Beetz
MixingwideTechnology

Ex
Bul

Aja

Tel
Fax

Cara
Hacos NV
Beetz Mixing
Industrieweg
11 Technology
William
Smith Road,
B-2390Sir
Malle,
Belgium
Kirkton Industrial Estate, Arbroath,
Tel : +32 3 311 70 80
Angus, DD11 3RD, Scotland UK
Fax : +32
3 44
311(0)1241)
68 95 434 444
Tel:
E-mail :Fax:
Info@hacos.com
44 (0)1241) 434 411
Website:
www.hacos.com
E-mail: enquiries@macintyre.co.uk
www.macintyre.co.uk
FineWeb:
equipment
for fine chocolates
From 20kg to 5,000kg

Bubble
Gum Base
Chocolate
Coating Machinery
confectioneryproduction.com
37

DTe
Fax
We
in

Mem

THE SUPPLIERS DIRECTORY

Chocolate Processing Machines

Chocolate Stainless Steel Tanks

Coating, Glazing, Souring,


Antisticking, Release Agents

Confectionery
Manufacturing Equipment
FOOD INNOVATION & TECHNOLOGY LTD

Complete plants for Chocolate


Fillings, coatings, fat binders
Chocolate spread, nut paste
Complete plants for Cocoa
Cocoa liquor from bean on
Solid blocks, tablets
Complete plants for Nuts

Royal Duyvis Wiener B.V.


Schipperslaan 15
1541 KD Koog aan de Zaan
Netherlands

Tel: +31(0)75-6126126
Web: www.duyviswiener.com
Email: sales@duyviswiener.com

We provide the know how, equipment and technical


support for the manufacture of

CHOCOLATE FLAKE BARS


and pieces

This is a unique opportunity to increase your


sales and profit margin.
Contact: sales@fitechmail.com
tel: +44-7973122578 fax: +44-8707626170

Chocolate stainless
steel tanks

P.Hannaford, 1556 Stratford Rd, Hall Green, B28 9HA, Birmingham, UK.

A favourite for count lines, ice cream and cake decoration

Strae der RTS


06577 Heldrungen | Germany

Confectionery
Packing Equipment

Phone +49.(0)34673. 954 0


Fax
+49.(0)34673. 954 250
Email info@behaeltertec.de

THE DIREC

www.behaeltertec.de/en
Cocoa, chocolate & compound
processing systems, tablet molding
machines, drop depositors, center
forming, enrobing & bar forming
lines. Tempering machines
& cooling tunnels.
S.A. MARTIN LLOVERAS
Terrassa-BARCELONA-Spain
Tel: +34 93 783 63 11
www.lloveras.com

Chocolate Wrapping
Machinery

ConfecECO
Manufacturing plant for
up to 600 kg/h

NEW

www.amp-rose.com
Tel: +44 1427 611 969
Email: info@amp-rose.com
Somerby Way, Gainsborough
Lincolnshire, DN21 1QT, England

Coating Pans & Spraying Systems

Societ

WDS

WINKLER und DNNEBIER


Swarenmaschinen

www.confec-eco.com
Chocolate Shell
Spinning Machines

Societ

Base Coop.

Soc. Base Coop.S.R.L


Via Varese 209-20020
Solaro (Milano), Italy
Tel: +39 02 96799700
Fax: +39 02 73960349
+39 02 9691617
E-mail: info@basecoop.it
Web: www.basecoop.it

Base Coop.

Soc. Base Coop.S.R.L


To advertise
in
To advertise
in
Via Varese 209-20020
The
Directory
please
The Directory please
Solaro (Milano), Italy
Pittock
Tel: +39 02 96799700 Call: Jon
call:
Frankie Savage
Fax: +39 02 73960349 +44 (0) 1474 532202
+44 (0) 1474 532202
+39 02 9691617

jon@bellpublishing.com
E-mail: info@basecoop.it
frankie@bellpublishing.com
Web: www.basecoop.it
38 confectioneryproduction.com

J.F. Kennedylaan 1
XCJValkenswaard
To advertise, 5555
contact
ON PITTOCK ON +44 (0) 1474
Netherlands, P.O. box 836
NL 5550 AV Valkenswaard
Cocoa Processing Machines
Tel: +31 (0)40 208 66 66
Fax: +31 (0)40 204 87 38
Email: info@lareka.nl

Aerators
Complete plants for Chocolate
Fillings, coatings, fat binders
Chocolate spread, nut paste
Complete plants for Cocoa
Dornbergsweg
Cocoa
liquor from bean on32
Solid
blocks, tablets
D-38855
Wernigerode
Complete plants for Nuts

Tel: +49 (3943) 55 06-0


Royal
Duyvis
Wiener
B.V.
Fax: +49
(3943)
55 06-22
Schipperslaan 15
Web:
1541
KDwww.chocotech.de
Koog aan de Zaan
Netherlands
info@chocotech.de
Tel: +31(0)75-6126126
CHOCOTECH
Web: www.duyviswiener.com
Member
of the Sollich Group
Email: sales@duyviswiener.com

CANDY DIVISION

Raw material handling,


universal
hardincandy,
Tocookers,
advertise
caramel,
jelly,
fondant,
The Directory please
croquant,
aeration,
lab mc.
call: Frankie
Savage

CHOCOLATE
DIVISION
+44 (0) 1474
532202
Enrobing,
cooking, tempering,
frankie@bellpublishing.com
center forming,
Frozen shell, lentils
Conching Machines

Bar Forming Machines

Batch Cookers
To advertise in

Bulk
Refin

The Directory please


call:
Frankie
SavageLTD.
LOW
& DUFF
(DEVELOPMENTS)
Kirkton
Industrial
Estate
+44
(0) 1474
532202
Sir William Smith Road, Arbroath
frankie@bellpublishing.com
Scotland DD11 3RD
Tel: (01241) 434 444
Fax: (01241) 434 411
E-mail: enquiries@macintyre.co.uk
Web: www.macintyre.co.uk

Continuous Cooking

Batch weighing

LOW &

Sir W

E-ma
W

Bulk
Dornbergsweg
32
Dornbergsweg 32
D-38855
Wernigerode
D-38855 Wernigerode
Tel:
(3943)55
5506-0
06-0
Tel: +49
+49 (3943)
Fax: +49 (3943)
(3943)55
5506-22
06-22
Web: www.chocotech.de
www.chocotech.de
info@chocotech.de
info@chocotech.de
CHOCOTECH
CHOCOTECH

Member of the
the Sollich
SollichGroup
Group

Ex
Bul

CANDY DIVISION
DIVISION

Thouet GmbH
LOW
& DUFF
Hickelweg
21 (DEVELOPMENTS) LTD.
52068Kirkton
Aachen Industrial Estate
Germany
Sir William Smith Road, Arbroath

Scotland DD11 3RD


Tel: +49(0)241-5591520
Tel: (01241) 434 444
Web: www.thouet.com
Fax: (01241) 434 411
Email: sales@thouet.com
E-mail: enquiries@macintyre.co.uk
Web: www.macintyre.co.uk

Batch Cookers

Raw material
materialhandling,
handling,
universal cookers,
cookers,hard
hardcandy,
candy,
caramel, jelly,
jelly,fondant,
fondant,
croquant, aeration,
croquant,
aeration,lab
labmc.
mc.

CHOCOLATE DIVISION
CHOCOLATE
DIVISION

Enrobing, cooking,
Enrobing,
cooking,tempering,
tempering,
center
center forming,
forming,
Frozen shell,
Frozen
shell,lentils
lentils

Beetz Mixing Technology

MARCH 2016

Aja

Tel
Fax

Cara

THE SUPPLIERS DIRECTORY


Continuous Cooking

Baker Perkins Ltd


Manor Drive, Paston Parkway
Peterborough PE47AP, UK
Tel: +44 1733 283000
Fax: +44 1733 283001
Email:
bpltd@bakerperkinsgroup.com
Web:
www.bakerperkinsgroup.com
www.confectionery-innovations.com

Microfilm, plate pack and jet


cookers for hard and soft candy,
jellies and gums,
toffee and caramel.
Outputs up to 2,000/hour.

Cooking Extruders
for Hard Candy

The specialist in extruders and peripheral


machinery for the confectionery industry

Extrufood B.V
De Factorij 4
1689 AL Zwaag
The Netherlands
T: +31 (0) 229 233 815
F: +31 (0) 229 245 224
E: info@extrugroup.com
www.extrugroup.com

PREFAMAC CHOCOLATE MACHINES NV


Dellestraat 11/11A
Industrial Zone Zolder-Lummen 1058
3560 Lummen Belgium
Tel: +32/13/52.18.84

www.prefamac.com
info@prefamac.com

25 years of expertise, 1 second to see it

Cut & Wrap Machines

Depositors

Hacos NV
Industrieweg 11
B-2390 Malle, Belgium
Tel : +32 3 311 70 80
Fax : +32 3 311 68 95
E-mail : Info@hacos.com
Website: www.hacos.com
Fine equipment for fine chocolates

Encapsulation

Cooking Extruders
for Liquorice

The specialist in extruders and peripheral


machinery for the confectionery industry

Extrufood B.V
Conveyors

Cooling Tunnels

De Factorij 4
1689 AL Zwaag
The Netherlands
T: +31 (0) 229 233 815
F: +31 (0) 229 245 224
E: info@extrugroup.com
www.extrugroup.com

Cooling Tunnels

www.amp-rose.com
Tel: +44 1427 611 969
Email: info@amp-rose.com
Somerby Way, Gainsborough
Lincolnshire, DN21 1QT, England

TasteTech Ltd
Wilverley Industrial Estate
813-815 Bath Road
Brislington, Bristol, BS4 5NL
United Kingdom
+44 (0)117 971 2719
E-mail: info@tastetech.com
Web: www.tastetech.com

Enrobers

Cutting Machines

The specialist in extruders and peripheral


machinery for the confectionery industry

Extrufood B.V
The specialist in extruders and peripheral
machinery for the confectionery industry

Extrufood B.V

Castle Road
Eurolink Industrial Centre
Sittingbourne,
Kent ME10 3RF
Tel: +44 (0) 1795 421771
Fax: +44 (0) 1795 428905
E-mail: sales@wirebelt.co.uk
Web: www.wirebelt.co.uk
Wire Belt Company is the
leading manufacturer of the
Flat-Flex conveyor belt.
Contact us for all your Metal
Belting requirements.
We also manufacture conveyors
that meet our customers'
specific requirements.

MARCH 2016

De Factorij 4
1689 AL Zwaag
The Netherlands
T: +31 (0) 229 233 815
F: +31 (0) 229 245 224
E: info@extrugroup.com
www.extrugroup.com

De Factorij 4
1689 AL Zwaag
The Netherlands
T: +31 (0) 229 233 815
F: +31 (0) 229 245 224
E: info@extrugroup.com
www.extrugroup.com

Depositing Plants for Hard &


Soft Confectionery

Baker Perkins Ltd


Manor Drive, Paston Parkway
Peterborough PE47AP, UK
Tel: +44 1733 283000
Fax: +44 1733 283001
Email:
bpltd@bakerperkinsgroup.com
Web:
www.bakerperkinsgroup.com
www.confectionery-innovations.com

Microfilm, plate pack and jet


cookers for hard and soft candy,
jellies and gums,
toffee and caramel.
Outputs up to 2,000/hour.

Hacos NV
Industrieweg 11
B-2390 Malle, Belgium
Tel : +32 3 311 70 80
Fax : +32 3 311 68 95
E-mail : Info@hacos.com
Website: www.hacos.com
Fine equipment for fine chocolates

Flavourings

TasteTech Ltd
Wilverley Industrial Estate
813-815 Bath Road
Brislington, Bristol, BS4 5NL
United Kingdom
+44 (0)117 971 2719
E-mail: info@tastetech.com
Web: www.tastetech.com

confectioneryproduction.com 39

6-0
6-22
h.de
de

Kirkton Industrial Estate


LOW & DUFF (DEVELOPMENTS) LTD.
Sir William Smith Road, Arbroath
Kirkton Industrial Estate
Scotland DD11 3RD
Sir William Smith Road, Arbroath
Tel: (01241) 434 444
Scotland DD11 3RD
THE SUPPLIERS
Fax: (01241) 434 411DIRECTORY
Tel: (01241) 434 444
E-mail: enquiries@macintyre.co.uk
Fax: (01241) 434 411
Web: www.macintyre.co.uk
E-mail: enquiries@macintyre.co.uk

Group

Fondant
Machines
Batch
weighing

g,
candy,
nt,
mc.

Dornbergsweg
32
Dornbergsweg 32
D-38855
Wernigerode
D-38855 Wernigerode
Tel:
(3943)55
5506-0
06-0
Tel: +49
+49 (3943)
Fax: +49 (3943)
(3943)55
5506-22
06-22
Web: www.chocotech.de
www.chocotech.de
info@chocotech.de
info@chocotech.de

ering,

CHOCOTECH
CHOCOTECH

Member of the
the Sollich
SollichGroup
Group

CANDY DIVISION
DIVISION

Raw material
materialhandling,
handling,
universal cookers,
cookers,hard
hardcandy,
candy,
caramel, jelly,
jelly,fondant,
fondant,
croquant, aeration,
croquant,
aeration,lab
labmc.
mc.

S) LTD.

e
roath

CHOCOLATE DIVISION
CHOCOLATE
DIVISION

Enrobing, cooking,
Enrobing,
cooking,tempering,
tempering,
center
center forming,
forming,
Frozen shell,
Frozen
shell,lentils
lentils

.co.uk
uk

Group

Lab Extruders for

Web: www.macintyre.co.uk
Glazing
& Polishing

Machines
BeetzForming
Mixing Technology

Beetz Mixing Technology

Sir William Smith Road,


Mogul lines
Kirkton
Industrial Estate, Arbroath,
Angus,
DD11 3RD, Scotland UK
Chocolate
Tel: 44 (0)1241) 434 444
moulding lines
Fax: 44 (0)1241) 434 411
Hard candy
lines
E-mail:
enquiries@macintyre.co.uk
Web: www.macintyre.co.uk
Starchless plants
From 20kg to 5,000kg
for fondant, toffee

and jelly
Bubble
Gum Base
Extruder
Lab depositors

AJAX

The specialist in extruders and peripheral


LOW & DUFF (DEVELOPMENTS) LTD.
machinery for the confectionery industry

Expert Solutions in
Bulk Solids Handling
Continuous Mixers
Screw Feeders
Powder Testing
Consultancy &
Design

Two types available - Rotary type for

T: large
+31chocolate
(0) 229
233
815
drops.
Piston
type for small
chips
and 245
also drops.
F:chocolate
+31 (0)
229
224Available
from
400mm
wide
1500mm
wide.
E: info@extrugroup.com
www.extrugroup.com

The specialist in extruders and peripheral


machinery for the confectionery industry

Extrufood B.V
De Factorij 4
1689 AL Zwaag
Chocolate
Coating Machinery
The
Netherlands
T: +31 (0) 229 233 815
F: +31 (0) 229 245 224
E: info@extrugroup.com
www.extrugroup.com

To advertise in
The Directory
Caramel
Plants please
call: Frankie Savage
+44 (0) 1474 532202

Dornbergsweg 32
D-38855 Wernigerode
Gourmet Chocolate
Tel: +49
(3943) 55 06-0
Equipment
Fax: +49 (3943) 55 06-22
Web: www.chocotech.de
info@chocotech.de

LOW & DUFF (DEVELOPMENTS) LTD.

Kirkton Industrial Estate


Sir William Smith Road, Arbroath
Lollipop Papersticks
Scotland DD11 3RD
Tel: (01241) 434 444
Fax: (01241) 434 411
E-mail: enquiries@macintyre.co.uk
Web: www.macintyre.co.uk

CHOCOTECH

Member of the Sollich Group

JAF Inox

P.O. Box 100 832


D-46428 Emmerich, Germany
Tel: +49 (0)2822-91458-0
Fax: +49 (0)2822-91458-30
E-mail: info@setter-germany.com
Website: www.setter-germany.com

De Factorij 4
1689 AL Zwaag
The Netherlands
T: +31 (0) 229 233 815
F: +31 (0) 229 245 224
E: info@extrugroup.com
www.extrugroup.com

To advertise in
The Directory please
call: Frankie Savage
+44 (0) 1474 532202

40 confectioneryproduction.com

Complete plants for Chocolate


Fillings, coatings, fat binders
Chocolate spread, nut paste
Complete plants for Cocoa
Cocoa liquor from bean on
Solid blocks, tablets
Complete plants for Nuts

Royal Duyvis Wiener B.V.


Schipperslaan 15
1541 KD Koog aan de Zaan
Netherlands

Tel: +31(0)75-6126126
Web: www.duyviswiener.com
Email: sales@duyviswiener.com

Packaging Machines

Tel. +44 (0) 1793 831111


Fax +44 (0) 1793 831481
www.camagroup.com
cama3@camagroup.com

Packaging Machinery

Milling

The specialist in extruders and peripheral


for the confectionery industry

Cama 3 Ltd.
Suite 44, Berkeley House - Hunts Rise
South Marston Park, Swindon,
Wiltshire, SN3 4WA, UK

SETTER GmbH & Co.

machinery
TION July/August
2010

Extrufood B.V

Nut Processing Machines

Liquorice Systems

Ajax Equipment Limited


Mule Street Bolton UK
www.ajax.co.uk
sales@ajax.co.uk
Tel: +44 (0) 1204 386723
Fax: +44(0) 1204 363706

Ishida Europe Limited


11, Kettles Wood Drive
Woodgate Business Park
Birmingham B32 3DB, UK
T: +44 121 607 7836
F: +44 121 607 7740
www.ishidaeurope.com
info@ishidaeurope.com

Kirkton Industrial Estate


Sir William Smith Road, Arbroath
Extrufood
B.V
Scotland
DD11 3RD
Tel:Factorij
(01241) 434
De
4 444 Fax: (01241) 434 411
E-mail:
1689
ALenquiries@macintyre.co.uk
Zwaag
Web: www.macintyre.co.uk
The Netherlands

DIVISION
Av. Seis, CANDY
29
Ringstrae 1
13710-000
SP
RawTAMBA
material- handling,
g,
56579 Rengsdorf Germany
Brazil
universal
cookers,
hard candy,
candy,
Tel. +49 2634 9676-200
caramel,
jelly,
fondant,
Cafosa
Gum
SA
nt,
Fax +49 2634 9676-269
Tel: +55 19 3673 4467
Calabria 267,
aeration, lab mc.
mc.
Web:croquant,
www.jafinox.com.br
sales@w-u-d.com
www.w-u-d.com
08029 BARCELONA
E-mail:
jafinox@duyviswiener.com
CHOCOLATE
DIVISION
ION
(Spain)
Enrobing, cooking, tempering,
ering,
Tel: +34 934 100 300
Labelling
&
Snack
Extruders
Fax:Fruit
+34 933
214 405
center
forming,
Labelling Machines
E-mail:
cafosa@cafosa.com
wds-anzeige-32x60-englisch.indd
18.12.12
1
16:24
Frozen shell, lentils
s
Web: www.cafosa.com

Multi-head Weighing
Machines

Confectionery
Chocolate
Chip & Drop Depositors

Bulk Solids Handling

ION

2
ode
6-0
6-22
h.de
de

Calabria 267,
08029 BARCELONA
(Spain)
Tel: +34 934 100 300
Fax: +34 933 214 405
E-mail: cafosa@cafosa.com
Web: www.cafosa.com

www.confectioneryproduction.com

Complete plants for Chocolate


Fillings, coatings, fat binders
Chocolate spread, nut paste
Complete plants for Cocoa
Cocoa liquor from bean on
Solid blocks, tablets
Complete plants for Nuts

14/7/10 12:04:08

F.B. Lehmann GmbH


Daimlerstrasse 12
73410 Aalen
Germany
Tel: +49(0)7361-5620
Web: www.fblehmann.de
Email: contact@fblehmann.de

To advertise in
The Directory please
call: Frankie Savage
+44 (0) 1474 532202

MARCH 2016

THE SUPPLIERS DIRECTORY

Processing Equipment

Pumps & Pipework

Wafer & Snacks

Sugar Dissolving Oil

www.hebenstreit.de
Elefant Chemische Produkte Gmbh

Castle Road
Eurolink Industrial Centre
Sittingbourne,
Kent ME10 3RF
Tel: +44 (0) 1795 421771
Fax: +44 (0) 1795 428905
E-mail: sales@wirebelt.co.uk
Web: www.wirebelt.co.uk

Essener Strasse 5
DE-71332 Waiblingen
Germany
Tel: (+49) 07151 9 65 77-0
info@elefantoil.com
www.elefantoil.com

Sugar Sanding

Wire Belt Company is the


leading manufacturer of the
Flat-Flex conveyor belt.
Contact us for all your Metal
Belting requirements.

The specialist in extruders and peripheral


machinery for the confectionery industry

Extrufood B.V

We also manufacture conveyors


that meet our customers'
specific requirements.

Production Equipment
for Food & Cones

Robotics

Production Lines Biscuits & Cookies

Cama 3 Ltd.
Suite 44, Berkeley House - Hunts Rise
South Marston Park, Swindon,
Wiltshire, SN3 4WA, UK
Tel. +44 (0) 1793 831111
Fax +44 (0) 1793 831481
www.camagroup.com
cama3@camagroup.com

Rotary Die Heads

Refiners

Complete plants for Chocolate


Fillings, coatings, fat binders
Chocolate spread, nut paste
Complete plants for Cocoa
Cocoa liquor from bean on
Solid blocks, tablets
Complete plants for Nuts

F.B. Lehmann GmbH


Daimlerstrasse 12
73410 Aalen
Germany
Tel: +49(0)7361-5620
Web: www.fblehmann.de
Email: contact@fblehmann.de

MARCH 2016

Ishida Europe Limited


11, Kettles Wood Drive
Woodgate Business Park
Birmingham B32 3DB, UK
T: +44 121 607 7836
F: +44 121 607 7740
www.ishidaeurope.com
info@ishidaeurope.com

Used & Rebuilt Machines

HAAS-MEINCKE A/S

Tonsbakken 10
2740 Skovlunde,
Denmark
Tel: +45 77 4292 00
Fax: +45 77 4292 01
E-mail: mail.mde@haas.com

De Factorij 4
1689 AL Zwaag
The Netherlands
T: +31 (0) 229 233 815
F: +31 (0) 229 245 224
E: info@extrugroup.com
www.extrugroup.com

Winnowing

Tray Sealers

CFT HAAS CONVENIENCE


FOOD EQUIPMENT GMBH
Franz-Haas-Str.
2100 Leobendorf, Austria
Tel: +43 2262 600
Fax: +43 2262 600 4040
E-mail: office.leo@haas.com

Saying we are a great manufacturer


is simple supposition you saying
it makes it a fact.

Fax: (+49) 07151 9 65 77-10

Societ
GUISELEY ENGINEERING CO. LTD.

Unit 5, Jubilee Way, Shipley


BD 18 1QG England
Tel: (01943) 874 512
Fax: (01943) 879 361
Email: info@guiseley-eng.co.uk
Website: www.guiseley-eng.co.uk
Small Rostoplast, Super Rostoplast,
Robust and Uniplast Dies

Shrinkwrapping Machinery

No.1 for Shrinkwrapping


& End of Line Equipment
3 Pendleside, Lomeshaye Ind Estate,
Nelson, Lancs, BB9 6RY
United Kingdom
Tel : +44 (0) 1282 601444
Fax : +44 (0) 1282 612201
info@adpak.co.uk
www.adpak.co.uk

Base Coop.

Soc. Base Coop.S.R.L


Via Varese 209-20020
Solaro (Milano), Italy
Tel: +39 02 96799700
Fax: +39 02 73960349
+39 02 9691617
E-mail: info@basecoop.it
Web: www.basecoop.it

Complete plants for Chocolate


Fillings, coatings, fat binders
Chocolate spread, nut paste
Complete plants for Cocoa
Cocoa liquor from bean on
Solid blocks, tablets
Complete plants for Nuts

F.B. Lehmann GmbH


Daimlerstrasse 12
73410 Aalen
Germany
Tel: +49(0)7361-5620
Web: www.fblehmann.de
Email: contact@fblehmann.de

X-Ray Inspection
Machines

Wafer Production Lines

FHW FRANZ HAAS


WAFFELMASCHINEN GMBH
Franz-Haas-Str.
2100 Leobendorf, Austria
Tel: +43 2262 600
Fax: +43 2262 600 4040
Fax Sales: +43 2262 600 4041
Fax Service: +43 2262 600 4042
E-mail: office.leo@haas.com

Ishida Europe Limited


11, Kettles Wood Drive
Woodgate Business Park
Birmingham B32 3DB, UK
T: +44 121 607 7836
F: +44 121 607 7740
www.ishidaeurope.com
info@ishidaeurope.com

confectioneryproduction.com 41

DIARY DATES

MARCH 2016

DjazAgro

The Digital Food & Drink Conference


Boosting Performance

18-21 April
Palais des Expositions, Algeria
www.djazagro.com

9 March
London, United Kingdom
www.digitalfoodconference.com

Sandwich & Snack Show


14-15 March
Paris Expo Porte de Versailles, France
www.sandwichshows.com

Modern Bakery Moscow


14-17 March
IEC Expocentre, Moscow, Russia
modern-bakery-moscow.ru.messefrankfurt.com

The 3rd International Private Label Show


22-23 March
Crocus Expo IEC, Moscow, Russia
www.ipls-russia.ru/

MDD Expo
30-31 March
Paris Expo Porte de Versailles, France
www.mdd-expo.com

APRIL 2016
Farm Shop & Deli Show
18-20 April
NEC, Birmingham, UK
www.farmshopanddelishow.co.uk

Foodex 2016
18-20 April
NEC, Birmingham, UK
www.foodex.co.uk

The Natural Food Show at Natural


& Organic Products Europe
19-20 April
ExCel London, United Kingdom
www.naturalproducts.co.uk

M AY 2 0 1 6
Bakery China
11-14 May
Shanghai New Int'l Expo Centre, China
www.bakerychina.com/en/index.jhtml

ECPA Conference
17-18 May
Hotel City Nord, Germany
www.ecpacopacking.com/ecpa-conference

World Cocoa Conference


22-25 May
Bvaro Convention Centre, Dominican Republic
www.worldcocoaconference.org

PLMA International
24-25 May
RAI Exhibition Centre, Amsterdam
www.plmainternational.com

SEPTEMBER 2016
FachPack
27-29 September
Exhibition Centre Nuremberg, Germany
www.fachpack.de/en

Do you have a diary item you'd like to sharewith our readers?


You can upload your eventand logo to our website
www.confectioneryproduction.com/events-diary or email meganh@bellpublishing.com

42 confectioneryproduction.com

MARCH 2016

DROP-DEAD GORGEOUS
in every detail

PERFECT FINISHES

CAPOL polishing agents for you


Our products include a combination of natural,
micronized waxes and wax dispersions. The wax
particles mix quickly to a transparent layer on the
coated surface. CAPOL polishing agents protect

the product from moisture loss, colour fade


and increase gloss stability when the nished goods are exposed to high relative
humidity or temperatures.

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