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ARTICLES

Aasted’s energy-saving concept extended to enrobing

February 6, 2013

Aasted’s R & D team has invented a new way to feed chocolate into the enrobing machine, thus allowing a constant stable tempering index and temperature in the chocolate mass.

Enrobing

Imagining innovation: A breakthrough in enrobing

Aasted employee inspired while taking a bath.

Bernie Pacyniak

November 27, 2012

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Dennis Holmud admits to practically living in the lab, but breakthroughs don’t necessarily descend onto the workplace. In Holmud’s case, he was taking a bath.

Slashing energy costs in chocolate processing

Aasted introduces energy enrobing breakthrough

November 27, 2012

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Innovation, much less breakthrough innovation, remains an ongoing challenge for suppliers to the confectionery industry.

How Hershey is preparing for Halloween amid COVID-19

Tesla designer helps create new chocolate chip shape for Dandelion Chocolate

2020 State of the Confectionery Industry: Better-for-you, sugar-free entice consumers amid COVID-19

Confectionery events impacted by the COVID-19 pandemic

Omnom Chocolate, featured in Netflix’s ‘Down to Earth with Zac Efron,’ launches SuperChocoBerryBarleyNibblyNuttylicious bar

Events

August 26, 2020

State of the Industry: Challenges Facing the Industry as the Pandemic Lingers

The ongoing pandemic has changed the way consumers shop, socialize, and share, behaviors that have a direct impact on the confectionery industry. In this webinar looking at the 2020 State of the Confectionery Industry, we will consider the undeniable fact that even though we are avoiding crowds and are side-stepping sharing occasions, we crave the comfort and security confectionery provides us.

January 1, 2030

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For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

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Poll

Healthier Food Options

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Products

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry Magazine

June 2019

The June 2019 issue features an interview with a natural candy color specialist, a look at how chocolate bar makers can stand out from the crowd, our global state of the candy industry, and more.

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