That’s a wrap
We’ve reached the final day of ProSweets and ISM. As the doors close on another busy four-day show, here’s the last wave of highlights.
Crown was focusing on the ‘future of packaging’ with its innovative technologies to increase the shelf appeal of confectionery products. With seasonal, limited edition and premium products in mind, the company can add LED lighting to packaging, providing a unique and striking look (pictured). Also on display was Crown’s interactive GiftTag technology. This allows a video message to be embedded onto packaging using a QR code, enabling recipients to view personalised greetings via a cloud app on various mobile devices.
Elsewhere, Baker Perkins was showcasing deposited 3D jellies. While conventional technologies can produce a contoured surface on the product, the bottom will always be flat. The company’s 3D mould technology, however, produces a true three-dimensional shape. Product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; as well as merchandising opportunities linked to animals and cartoon characters.
These jellies can be made in one or two colours, with stripes and layers and with centre-fills – including liquid centres. Outputs from 600 to 1,200 kg/hour can be achieved, dependent on piece size.
Also in attendance, Döhler presented natural ingredients, ingredient systems and product ideas for multisensory experiences, focusing on the idea of natural indulgence. Chocolate bars with crunchy fruit bits, chocolate pralines with a creamy mascarpone filling, gluten-free breakfast cookies and sugar and gum confectionery were all on display.
In addition, the company presented a portfolio of dry ingredients made from natural raw materials for the first time, as well as coating and glazing systems for colourful and long lasting, shiny sweets.
There will be a full review of ProSweets and ISM in the March issue of Food & Drink Technology. For now, it’s goodbye from Cologne.
