19/03/2018 | Industry, Ingredients, International, Trends

Chocolate industry is moving towards greater sustainability

The chocolate industry has realized that sustainability makes both ethical and business sense, and is investing heavily in new approaches to improve in this area, according to GlobalData, a leading data and analytics company.

16/03/2018 | Ingredients

Nestlé UK & Ireland cuts 2.6 billion teaspoons of sugar

Nestlé UK & Ireland says it has cut 2.6 billion teaspoons of sugar and more than 60 billion calories in just three years.

15/03/2018 | Trade Fair, Packaging, Technology

Anuga FoodTec: GEA and Pavan join forces for the first time

Only a few months after acquiring the Italian Pavan Group, the technology group GEA will integrate the company into their booth at Anuga FoodTec in Cologne.

13/03/2018 | Packaging

Treofan sells Americas business to CCL Industries

The owner of Treofan Holdings GmbH, the Italian investor M&C, has announced the sale of the Treofan Americas business to Canadian label manufacturer CCL Industries.

08/03/2018 | Ingredients, Particulars

Symrise extends Executive Board contract of CFO Olaf Klinger ahead of schedule

The Supervisory Board of Symrise AG approved an early contract extension for CFO Olaf Klinger (52).

08/03/2018 | Trade Fair, Packaging

Anuga FoodTec and international packaging community intensify fight against food waste

Meanwhile, huge amounts of edible food are wasted, either in the supply chain up to the consumer or at home by that same consumer after purchase.

01/03/2018 | Messe

WDS: machine concept for more efficient production

This year’s focus of the trade fair appearance of Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) was the latest generatio...

01/03/2018 | Messe

tna makes starch mogul more reliable

tna has upgraded its flagship NID M3000 mogul (image) to improve operational efficiencies and ensure the equipment adheres to the ...

01/03/2018 | Messe

Bosch: complete on-site testing capabilities

GML03 lab, developed by Bosch, enables jelly testing in smaller volumes, perfect for experimental or seasonal product sampling. It allows ...

01/03/2018 | Messe

Barry Callebaut: sensory language for chocolate

Barry Callebaut has introduced a sensory language and a tasting ritual that will help chocolate professionals and consumers to understand ...

01/03/2018 | ZDS

E-commerce, 3D printing and digitalization in the confectionery industry

Something is happening in the confectionery industry: digitalization is advancing with great strides. With a whole series of events, ZDS ...

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