VDMA Symposium on ‘Technology for Confectionery Production and Packaging’ – Thirteen German manufacturers of confectionery processing and packaging machines presented their brand new technologies and solutions in on of the most exiting markets environments for pharma & food: India!
The German mechanical engineering industry is wellknown all over the world and offers more than 22,000 different products and sells 80 per cent of the production volume to foreign markets in more than 100 countries: Roughly every fourth exported machine or plant is manufactured in Germany. In many fields of the mechanical engineering industry, German manufacturers are world market leaders.
Managing Director, VDMA Food Processing and Packaging Machinery Association, Richard Clemens shares an industry perspective, he says, “This is especially true for confectionery machines and also for packaging machines: The international market share of German confectionery machine manufacturers is 40 per cent, the share of German packaging machine manufacturers is 30 per cent. Particularly in the confectionery industry, the variety of products is huge: Rapid change of products, recipes and formats happen more frequently than in other food processing industries. As a result, for the confectionery industry the flexibility of machinery and plant is a very important requirement. Furthermore, high performances, reliable after sales service, hygienic design of machines and equipment as well as energy efficiency are decisive factors for investment decisions.”
@ the event
Against this background, VDMA recently organized the VDMA Symposium on ‘German Technology for Confectionery Production and Packaging’ in Mumbai. At the event, about 13 German manufacturers of confectionery processing and packaging machines presented their brand new technologies and solutions for the economic, flexible and safe production and packaging of all kinds of confectionery products.
For instance, Steffen Throm from Azo gave a presentation explaining the entire process on ‘Ingredient automation in the confectionary industry – from the raw material to the final product’ which was informative. Numerous technologies were showcased by Christian Langkraer from the equipment manufacturer company Netzch-Feinmahltechnik for innovative chocolate and compound production. He highlighted the benefits of the ‘Netzsch’ process by comparing the traditional and ‘Netzsch’ process for mass production of chocolate.
In addition to this, Mike Beckert from Bühler conducted another interesting session on the various technologies used in the production of cereal and healthy bars in small scale to large scale industries. The Universal Ball Roasting System UBRS for cocoa, nuts and oilseeds was another highlight of the event. Jürgen Fischer who belongs to Food Masters Freiberg explained the functioning of this unique technology and shared its benefits with the audience.
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