SUSTAINABLE PRODUCTION
The Walterwerk Kiel Overall Equipment Efficiency (OEE) System records process and consumption data which helps to optimise processes.
to identify food waste ‘hot spots’ in a factory, or where the most waste is being produced. It can then match up surplus food with where there is demand, streamlining the distribution process and ensuring that certain ingredients and products get to where they are truly needed. “A trial of this technology at a food factory helped to cut edible food waste by 87% over a two-week period on a Nestle confectionery line,” said Emma. The benefit of such technologies is that they do not require a complete overhaul of legacy factory equipment. “A challenge for many confectionery manufacturers when it comes to making their factories more efficient and less resource intensive, is that they are often working with aging equipment. Digital interventions, which can highlight ‘food waste hotspots’ in factories, can do so by simply being overlayed onto existing factory systems,” says Emma.
36 • KENNEDY’S CONFECTION • FEBRUARY 2026
Sustainable wafer baking When compared with many other consumer foods, wafer products are able to offer compelling environmental and economic advantages, according to Johannes Greil, Head of Product Management Business Unit Wafer at Bühler, and Michael Lindner, Product Manager Business Unit Wafer at Bühler. Offering an example, they highlighted that cereal-based wafer recipes can be made using locally sourced flour – which helps reduce transport distances and associated emissions. At the same time, the low product weight and high volume of wafers means that only relatively small amount of raw material is needed to deliver satisfying texture and taste. “This makes wafers particularly
attractive in composite products such as pralines, bars, and filled or moulded chocolates,” says Johannes. “By partially replacing chocolate mass
with wafer layers, manufacturers can significantly reduce the use of cocoa- based ingredients, which are typically more resource-intensive and are also subject to price volatility. The result is a more cost-efficient product with a lower environmental footprint, without compromising the consumer experience. In fact, the light, crispy bite of wafer enhances texture and perceived indulgence, creating added value for both brands and consumers,” says Michael. However,
to truly unlock the
benefits of wafers it is important that production is efficient, consistent, and resource-saving, and here Bühler’s OptiBake inductive wafer baking oven is said to help. “OptiBake is able to reduce energy consumption by up to 50% when compared to conventional gas-fired wafer baking ovens. Its induction heating system uses electromagnetic fields to generate
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