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Home » Topics » Candy Industry » Candy Industry Equipment

Candy Industry Equipment
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Caramel trends

Caramel gains popularity despite production challenges

Caramel growing as a confection and an ingredient.
Bernie Pacyniak
July 7, 2017
What can go wrong in producing caramel. Just about everything, from atmospheric conditions, temperature controls, heating elements, barometric pressure and more.
Read More
Savage Bros Water Main Break 1

Savage Bros. back in business after water main break

Employees escape without injury but flooding affects 90 percent of 81, 500-sq.-ft. site.
Bernie Pacyniak
June 21, 2017

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.


Read More
allergen food safety

How to manage allergens in confectionery production

Preventative procedures, training, oversight can protect consumers, avoid product recalls.
Amit Kheradia
June 16, 2017
Consumers have no control over undeclared allergens, and that's why manufacturers must recognize and separate common allergens in confectionery production.
Read More
ingredient tech colors

Colors play a role in push for all-natural confections

Natural colors have more functions than tinting a treat.
Bernie Pacyniak
June 16, 2017
It's important to remember that colors perform a variety of functions beyond the obvious visual connection.
Read More
interpack 2017

The interpack of things

Technological advances in equipment highlighted at triennial show.
Bernie Pacyniak
May 10, 2017

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.” 


Read More
candy industry trends

Flavor Forum: Experts dish on industry trends, Part 2

Second part of flavor forum covers flavor combinations, forumlations.
Bernie Pacyniak
April 17, 2017
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.
Read More
Atkinson caramels

Atkinson Candy Co. scores packaging design award

New line of caramels and Halloween items earn kudos.
Bernie Pacyniak
April 12, 2017

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. 


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Tanis Food Tec

Tanis Food Tec has a quarter-century's passion for processing

Consistent innovation engine behind growing success, expansion.
April 4, 2017
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.
Read More
Vosges-Haut Chocolat

Vosges' Katrina Markoff: Chocolate's artisanal alchemist

Attention to ingredients allows Vosges Haut Chocolate founder Katrina Markoff to create evocative, trend-setting chocolates.
Bernie Pacyniak
March 31, 2017
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.
Read More
Georgia Nut Co.

Innovation, investment spur re-invention of Georgia Nut Co.

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.
Read More
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