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The Signode Octopus Prestige stretch wrapper is a next-generation machine developed for high-throughput environments. 

In his new role, Alvaro Alonso will oversee the company's Western Europe business and report directly to CEO Peter Feld. 

GHM announces that Florian Gmeinwieser has been appointed director of IBA, succeeding Susann Seidemann.

The HIRO Robot automates bakery production tasks such as writing, drizzling, and creating custom designs.

Ed Herr will step down as CEO of the family-owned snack business and move into the role of executive chairman. Troy Gunden, a third-generation family member, will take his place.

Sugar Crunch Candy's freeze-dried water ice (also known as "Italian ice"), made in partnership with John's Water Ice, represents the culture of Philadelphia, and aims to make make freeze-dried history, nationwide.

The proprietary technology is allergen-free and delivers gelling, binding, foaming, and emulsification functions across a range of sweet and savory applications

A division of Nassau Candy, AmuseMint will provide merchandise to honor the 250^th anniversary of the signing of the Declaration of Independence, serving the souvenir, specialty, mass, resort, and promotional products industries.

By eliminating manual processes, the module delivers clear production instructions based on customer input.

Heat and Control Inc. is exhibiting at IBIE in Las Vegas through September 18.