What can go wrong in producing caramel. Just about everything, from atmospheric conditions, temperature controls, heating elements, barometric pressure and more.
Last Thursday, more than 240 Retail Confectioners International (RCI) convention attendees toured Savage Bros. offices and its manufacturing facility in Elk Grove Village, Ill. The next day, 11 employees in the company’s engineering area of the 81,500-sq.-ft. complex were startled to hear a rumbling sound around 1:45 p.m.
Consumers have no control over undeclared allergens, and that's why manufacturers must recognize and separate common allergens in confectionery production.
And this year, they even have machines talking to themselves. It’s dubbed Industry 4.0. As Wikipedia explains, “Industry 4.0 is the current trend of automation and data exchange in manufacturing technologies. It includes cyber-physical systems, the Internet of things and cloud computing.”
In this two-part series, Candy Industry asks several flavor experts about trends within the industry, as well as challenges they face in addressing demands from the public and their customers.
Lufkin, Texas-based Atkinson Candy Co. and its packaging design partner, The Vital Design Group, have been selected from more than 2,000 entries as winners of the annual Graphic Design USA 2017 American Package Design Awards.
In 1992, Peter Tanis officially started Tanis Food Tec after having spent a decade working as a sales manager for Mondomix. By doing so he became a second-generation entrepreneur in continuous food processing.
For Markoff, there needs to be a story for her to do what she does, namely create and innovate using the medium of chocolate and all the wonderful ingredients that can go into a bar or bonbon.
Skokie, Ill.-based company turns from branded products to focus on contract manufacturing, innovation.
March 7, 2017
Georgia Nut Co. strengthens its contract manufacturing capabilities with investments in production and packaging, as well as in a new research and development center.