MOULDING AND DEPOSITING A


ccording to Grand View Research, the global jellies and gummies market is projected to exceed USD


47.65 billion by 2030, growing at a CAGR of 3.8% from 2025 to 2030. This growth reflects both the popularity of traditional confections that offer comfort and nostalgia, alongside the more recent trend for fortified, functional formats that offer healthy indulgence. With consumer interest in jellies and gummies continuing to rise, manufacturers face growing pressure to deliver greater product variety, short-run flexibility and premium quality at scale. This brings deposing and moulding technologies to the fore, as they are essential elements in the confectionery production process, helping to ensuring consistency, visual appeal and increasing creative freedom on the production line. Today’s equipment needs to offer more than just throughput – accuracy, flexibility and batch-to-batch quality are also key. TNA Solutions is able to offer mogul


systems engineered for output levels of up to 4,500 kg/hr to support efficient production while also enabling fast transitions between single-, two-, and three-colour deposits, including centre- filled and layered formats. “The flexibility of our moguls comes from the integration of up to three depositor pumps and tool- less changeovers to allow fast product switches with minimal downtime,” says Luca Menassi, General Manager – Asia at TNA Solutions. “Just as importantly, our mogul range is scalable, offering solutions for both high- and lower-output line, so whether a producer is running small batches of functional gummies or operating high-performance lines they will be able to consistently deliver the same standards of precision, efficiency and product quality, regardless of throughput.” Luca’s advice to confectionery


producers is to look for depositing and moulding solutions that can offer high-frequency printing technology to ensure finely detailed designs can be created. Depositing pumps should be available in multiple piston diameters and configurations to ensure accurate cavity filling across diverse viscosities and textures — from aerated to syrup- based recipes. “This is an especially valuable feature as more producers run seasonal or limited-edition lines in smaller batches,’ says Luca.


THANKS TO THE USE OF SYNCHRONISED SERVOMOTORS AND


ADVANCED CONTROLS, WE ARE ABLE TO ENSURE PERFECT


DEPOSITING EVEN IN MULTI- LAYER PRODUCTS OR THOSE WITH DELICATE FILLINGS


Complementary systems such as oiling, starch removal and sugar sanding will further support product consistency. “Taking an integrated approach will reduce variation, speed up changeovers and future-proofs operations,” confirms Luca. Ultimately, he believes that the most important technologies in modern depositing and moulding are those that offer scalable flexibility, precise control and repeatable results with the goal of empowering confectionery manufacturers to quickly respond to trends, innovate confidently, and deliver consistent, high-quality confections at scale.


“Challenging formats also require


precise solutions,” he continues. “For example, choco bananas need a mogul capable of feeding directly into a chocolate line, while intricate multi-colour ‘spider’ gummies demand advanced nozzle positioning.” Optimal system integration is also an important consideration to create streamlined solutions – for example, tray handling, de-moulding, product cleaning, finishing, depositing and distribution.


Enabling precision Also highlighting the importance of precision in moulding and solutions, Paolo Cometto, Head of Sales Chocolate Process & Moulding BU at Sacmi Packaging & Chocolate, pointed to his company’s use of electronic dosing systems. Its moulding lines are equipped with load cells to ensure constant weight and waste reduction, even density or viscosity of the masses vary. Sacmi’s one-shot lines are said to enable simultaneous depositing of shell and filling, reducing production times and enabling complex and innovative designs. Sacmi, for example, has developed solutions that are able to handle challenging creams with


FEBRUARY 2026 • KENNEDY’S CONFECTION • 27


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