ProSweets Cologne Blog
The Fraunhofer Institute for Process Engineering and Packaging explains why the task-oriented design of operating panels on machines is also beneficial for the confectionery and snack production.
Daniel Graf, CEO of Syndicate Design AG, reveals in an interview what opportunities digital packaging offers for new product experiences from both a brand and end consumer perspective.
Karine Dussimon, Analyst at Euromonitor International, explains in a 5-Minute video interview, what packaging trends currently determine the market and how COVID-19 will influence packaging innovations.
ProSweets Cologne explains why a reuse system is the most sustainable solution in an interview with PACOON, Germany's leading agency for packaging design and sustainable packaging solutions.
Ingredients are indispensable when it comes to taste and enjoyment. In confectionery and snacks, the focus is increasingly on individual product solutions with natural and sustainable raw materials for healthy snacking.
In an interview with the DLG, ProSweets Cologne talks about the role of food sensor technology for confectionery and snacks and how COVID-19 influences this topic.
Food pairing is experiencing a growing interest in a wider area. In the trend towards naturalness or regionality, regional and seasonal products are increasingly used and resources are used more consciously.
Digitisation has fundamentally changed many things. Two buzzwords that are becoming increasingly common in the food industry in general and the snack and confectionery industry in particular are artificial intelligence (AI) and blockchain.
Reduction2020 - is the theme that occupies the development and nutritional science fields. How does one reduce the sugar, salt and fat content and yet still offer the consumer an attractive and tasty portfolio, so that reformulated products are a true alternative?