Check out the new and exclusive interview with Fabio Tozzi, Sales Director at IMA Group live on our YouTube channel Confectionery TV now!
At ProSweets Cologne 2024, IMA Group showcased its comprehensive range of solutions for the chocolate, confectionery and snack markets. This included their new IMA Gima DWM600 high-speed wrapping machine which processes stick packs containing gum pellet, mintes and pressed candies.
In this exclusive interview with International Confectionery Magazine, Fabio Tozzi discusses their sustained focus on sustainable packaging, which is supported by IMA OpenLab, a network of technological laboratories and testing areas dedicated to the research and development into sustainable materials. He also discusses their close collaboration with customers on packaging samples.
Watch this interview below, or on our YouTube channel. #confectionery #packagingsolutions #innovation
Check out the new, exclusive video interview with Markus Rustler, CEO and President of Theegarten Pactec Gmbh & Co KG live on our YouTube channel Confectionery TV now!
At ProSweets Cologne 2024, Theegarten-Pactec showcased their expertise in high-speed packaging solutions, with one main exhibit being their FHP5 flow-wrapping machine which demonstrated how sugar-coated chewing gum packs can be packaged at a speed of 4000 products per minute.
In this interview, Markus Rustler spoke to International Confectionery Magazine about the unique solutions they showcased at the trade show โ which is backed up and supported by a 90-strong team of engineers โ how sustainability is a core focus for the business, their continued collaboration with Makrev Packaging and ensuring their continued growth by capitalising on growing markets, among other topics.
Watch this interview below, or on our YouTube channel. #confectionery #packagingsolutions #innovation
The future of colour_ Insights and trends
๐ Dive into the future of colour! ๐จ
Join us for an eye-opening session on "The Future of Colour: Insights and Trends" by Emma Leys, Marketing and Communications Specialist at GNT Group. ๐ Discover how cutting-edge confectionery brands leverage striking colours in the era of social media impact.
๐ Explore the magic of plant-based EXBERRY colours that align with the demand for natural, sustainable, and healthier products. ๐ฑ Unveil the new colour roadmaps set to shape 2023 and beyond, sparking inspiration for clean-label confectionery that resonates with next-gen consumers. ๐ญ
๐ฅ๐ [https://bit.ly/3KNnOV2]
#confectionery #innovation #machinery #food
NEW EDITION RELEASED - International Confectionery Magazine
Get your free digital copy here: https://in-confectionery.com/may-2023-single-issue-form/
Welcome back to our bumper interpack - Processing and Packaging special issue! This was a very exciting issue to put together, as it reminds us that one of the biggest shows is just around the corner, and we can't wait to see you there.
Among the exhibitors at interpack, our Cover Story Theegarten Pactec Gmbh & Co KG details what attendees to their stand can expect to see, which includes efficiency and flexibility in their range of packaging solutions.
Our Big Interview for this issue, Gary Guittard, President of Guittard Chocolate Company, charts a long history with chocolate for us as he reveals decades-long expertise into identifying and valuing the diversity of flavour in chocolate production.
Chocolate runs through the theme of our Innovator interview, with Bas Smit, Global Vice President of Marketing at Barry Callebautt Group who heralded a new age of chocolate innovation with the introduction of second generation chocolate last year, and tells us why the product design is fundamentally different from first generation.
Kicking off our features, Hรฉlรจne Moeller, Vice President, Global Product Marketing, Flavors and Colors at ADM provides a detailed overview of latest trends and developments in flavours and colours for confectionery, while our feature on candy and lollipop processing investigates the long history of lollipops as a sweet which has experienced more modern twists, with innovations from Chupa Chups and Baker Perkins - Peterborough.
Our Ask the Experts in this issue are wide-ranging, representing bulk handling and chocolate processing. Igor Riccardi, Sales Director at Cepi Spa delves into the technical aspects and benefits of a bulk-handling system, while Frank Cone, Sales Manager and Jan Kruiver, Technical Product Manager at Royal Duyvis Wiener spill the beans on their latest innovation, the re
NEW EDITION RELEASED - International Confectionery
Get your free digital copy here: https://in-confectionery.com/april-2023-single-issue-form/
Welcome back! Our Cover Story for this issue, led by TasteTech, serves to remind us that no matter how long a business has been running for, or how successful, people will remain at the heart of their operations. Commemorating 30 years of innovation this year, TasteTech tracks its history through the decades, and is not a story to be missed!
How to protect people, the planet, and ensure food has a future is the subject of our Big Interview this issue as we speak to Tom Snick, CEO of Guylian, whose appointment two years ago involved updating a brand to the modern needs of customers all while recognising the company's heritage and history.
A common thread of protecting the planet and the future of food can be found throughout this issue, and no more prevalent than in our Innovator interview with Frederik Hoeck, Managing Director of GNT GROUP, who tells us about how colour can be used not only to shape meaning, but to drive innovation too.
Our product spotlights cover a range of comprehensive solutions to be found at interpack - Processing and Packaging this year, including chocolate and compound processing solutions from Royal Duyvis Wiener; Cepi Spa's Trimix system for storing and dosing micro ingredients and CHOCOTECH's latest innovations. The Almond Board of California tells us how they support the Californian almonds industry.
Technical Editor Clay Gordon explores how chocolate makers can ensure the production process is metal-free; while our other features cover the importance of taste and textural sensations in sugars and sweeteners; candy and processing explores how producers can efficiently and effectively upscale production with feature sponsor GELITA; and rounding our features off, wrapping technology discusses smaller chocolate producers.
As always, thank you to everybody who provided their support and insight
NEW EDITION RELEASED - International Confectionery Magazine
Get your free digital copy here: https://in-confectionery.com/march-2023-single-issue-form/
Welcome back to this issue of International Confectionery! We take a close look at automated production - whether this is for biscuits, chocolates or paper-based flexible packaging.
Our Big Interview for this issue, Ubiracy Fonsรชca, President of Abicab whose 30+ year service to the chocolate industry means he is in touch with the needs and demands of the industry and the association's members.
Innovator Stuart Grogan, Operations Director at BCH Limited, tells us more about the role the company has to play in modernising production and meeting modern demands including energy efficient systems.
Alternative Ingredients are covered with thorough inspection from our Technical Editor Clay Gordon, whose exploration of what alternatives there are on the market brings him into interesting conversations including Johnny Drain, Co-Founder of WNWN Food Labs and Tom Simmons, Founder and CEO of The Supplant Company.
We also cover Process Control and Automation in our features which explores the future of chocolate production; Biscuit Production explores the impact of the cost-of-living crisis and increasingly selective consumers; and rounding our features off, Flexible Packaging raises the all-important question: is paper-based flexible packaging feasible?
Inside we have valuable insights from Torsten Giese, Marketing Manager at Ishida Europe and their project with Hotel Chocolat; Martin Stahuber, Project Manager at Hans Brunner; Dieter Rothenfusser, Project Manager at KUKA who collaborated with Josef Zotter; Baker & Baker; Ann Wells, Commercial Director at Brook Food & Bakery Equipment; Mike Gee, Director at Premier Forrester; Piotr Nagalski, Sales and Marketing Director at Amcor and last, but certainly not least, Mark Lingard, Marketing Manager at Sirane Ltd.
As our Who's Who issue, we provide a look into the confection
NEW EDITION RELEASED - International Confectionery Magazine
Get your free digital copy here: https://in-confectionery.com/january-2023-single-issue-form/
The first issue of International Confectionery magazine is out now, which we're very excited to bring to you! The focus of this issue is about all things chocolate - that very special product.
Our Big Interview takes place with Kerrina Thorogood, Commercial Partnerships Director at Fairtrade International who tells us all about the partnerships they've made in their efforts to ensure cocoa farmers are paid a fair wage and protected against a growing list of issues.
New as of this year, our Innovator interview takes place with industry leaders. This time, it takes place with Francois Adele, General Manager at Dumoulin, who has some great insight into panning, which he compares to cooking, alongside upcoming trends in confectionery including fair trade chocolate and using natural colours and flavours.
Our features include a site visit done by Technical Editor Clay Gordon as well as a look into regenerative agriculture and the role it can play in the ethical sourcing of cocoa, and features on chocolate production and coating as it creates chocolate's flavour profile, latest innovations in chocolate production and packaging technology, which charts the rise of robotics and 3D printing.
We'd like to thank those who shared their invaluable insights on all of these topics, including Henrik Folmer, Sales Manager at Aasted Aps, Brack Holger, Food Engineer from Winkler und Dรผnnebier Sรผรwarenmaschinen GmbH, Andreas Schildknecht, Product Manager Robotics at Syntegon and Torsten Giese, Marketing Manager at Ishida Europe.
Our events section includes a Q&A with Event Director Philippa Christer in anticipation of the countdown to IFE - International Food & Drink Event 2023, which will be taking place 20-22 March at ExCeL London, and an exclusive preview of Confectionery Live, taking place 24-25 January. Don't miss it! G
4 weeks left to submit your content for Confectionery Live!
Confectionery Live will have a conference agenda aimed at providing examples of best practice and innovation for the industry. The agenda will cover all aspects of the chocolate supply chain and the making of sugar confectionery. Generate new business opportunities on the 4-5 October 2022.
Discover more details about the call for content topics on our website.
Submit your content now - https://confectionerylive.com/call-for-content/
#innovation #CONFECTIONERY #bakery #food International Bakery
4 weeks left to submit your content for Confectionery Live!
Confectionery Live will have a conference agenda aimed at providing examples of best practice and innovation for the industry. The agenda will cover all aspects of the chocolate supply chain and the making of sugar confectionery. Generate new business opportunities on the 4-5 October 2022.
Discover more details about the call for content topics on our website.
Submit your content now - https://confectionerylive.com/call-for-content/
#innovation #CONFECTIONERY #bakery #food
๐จ ATTENTION! ๐จ
We are now accepting content applications for our confectionery event.
We are looking for technological innovations, best practice, case studies and success stories. Within these themes the following sections will be discussed:
- Ethical Sourcing in chocolate
- Raw Materials & Ingredients
- Machinery & Production (the making of)
- Packaging & Materials/Technology
- Consumer Insight
- The Producer
- Panel Discussions on Topical Themes
It'll be choc-full of fun!
Apply here: https://lnkd.in/d2d7CDrd
#ConfectioneryLive2022 #confectionery #bakery #event #technology
