TURNKEY SOLUTIONS
“Digitalisation of processes, smart and user-friendly automation, as well as solutions for predictive maintenance for all, consistent quality, transparency, and highest possible effi ciency are all typical requirements for turnkey solutions”
to streamline their processes, reduce downtime, and deliver high-quality confectionery products to meet the demands of an ever-evolving sector.”
Unique solutions “A turnkey project will generally start long before any ground is broken and it rarely ends when the keys are handed over,” says Günther Sauerschnig, Head of Global Sales Consumer Foods at Bühler. Günther went on to point out that no two turnkey projects
will be the same. “Projects can range from confectionery manufacturers who would like to produce their own chocolate bar, through to projects that aim to ensure food security for entire regions or countries,” he says. “What they all have in common though, is that they start with the product development, which we take on with them.” The decision-making process usually starts with the
fondant cremes, centre-in-shell sweets, and liquorice, all of which have unique characteristics and formulations, is paramount to meet market demands, to stay competitive, and at the same time satisfy consumer preferences. “I don’t believe it is possible to talk about confectionery
producers’ priorities without touching on digitalisation,” adds Edward. “Employing smart technology can help improve effi ciency as well as offering resource savings and advances connectivity, and smart digital tools such as augmented reality (AR) and virtual reality (VR) confectionery producers can remotely commission, train, and service their equipment. This digital transformation empowers producers
confectioner answering questions such as: What kind of product can do I want to produce and where do I want to position myself with the new product? What technologies are needed to produce my product and what other products might I want to create using the technology in the future, without needing any further major investment? “In a dynamic market, strongly infl uenced by fast changing
food trends fl exible production is key,” points out Günther. “Assessing these needs and taking local market peculiarities into consideration are an important part of the process. Currently we are experiencing a strong push towards more healthy snacks, an increasing demand for alternatives to traditional ingredients and an ongoing hunger for protein. To address all these needs fl exibility, in combination with
TNA’s starch mogul is designed to mould a wide range of confectionery products, including gummies, jellies, marshmallows, fondant cremes, centre-in-shell, nutraceuticals and liquorice. 60 Kennedy’s Confection August/September 2023
KennedysConfection.com
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