ROBOTICS


WHEN DELICATE HANDLING IS NON-NEGOTIABLE


Suzanne Callander reports on the latest solutions that are enabling today’s robotic systems to handle delicate confectionery products with more care and flexibility.


A


s product ranges expand and consumer demand grows for seasonal, premium and varied formats, today’s confectionery


production lines need to be able to adapt quickly while protecting the quality and appearance of delicate products. Modern robotic handling technologies


are helping make this possible, even when it comes to products such as chocolates, filled sweets and decorated confectionery which is often fragile, irregularly shaped or sensitive to vibration and impact. “By combining advanced robotics with intelligent motion and integrated software, confectionery manufacturers can handle these products with greater care while also improving flexibility and throughput,” claimed Gary Kirk, Northern Region End User Sales Manager, Consumer Packaged Goods at Rockwell Automation. On the hardware side, Rockwell


Automation’s iTRAK Intelligent Track System – part of its Independent Cart Technology portfolio – is said to allow for independent control of movers on straight or curvilinear paths to create motion systems with speed and flexibility. “This enables smoother acceleration, deceleration, spacing and transfer of products through software- defined motion profiles,” continued Gary. “For delicate


confectionery products


this can help reduce abrupt movement, minimise product-to-product contact and support more consistent handling through production and packaging.” Further, the use of digital twin software


solutions now enables product flow and robot movement to be simulated before any physical equipment is installed. This can help optimise line design and reduce commissioning risk. Gary went on argue that, while the


adoption of robotics can bring significant benefits


to confectionery production,


successful implementation depends on first addressing a few important operational challenges.


20 • KENNEDY’S CONFECTION • JULY 2026 The first challenge is product variability


– confectionery products are often delicate and can vary in size, shape, packaging format and the levels of protection needed. For example, a product with little or no packaging may need to be handled differently from one that is packed in a carton or secondary packaging. This requires the use of robotic systems that can provide both precision and care. “The product variability challenge can be addressed through a combination of intelligent robotic handling, integrated vision systems and advanced control technologies. This helps ensure products are picked, moved and placed accurately while preserving quality and appearance,” said Gary. Another challenge is system complexity


– robotic handling systems need to be able to work in close coordination with conveyors, motion


machines and safety functions.


systems, packaging If these


elements are managed through separate platforms, integration, programming and


Piab has recently launched a 3-finger end effector aimed at the chocolate indus


troubleshooting becomes more complex. This is where a unified control approach can help. “The use of a common automation environment allows for more effective coordination of robotic motion, machine control and safety functions. This can reduce the need for separate robot controllers and makes the system easier for plant teams to operate and maintain,” continued Gary. “All of these challenges can be overcome with careful planning, appropriate handling solutions, integrated control and simulation tools and, if the right approach is taken, robotic handling can help confectionery manufacturers improve flexibility, protect delicate products and build more resilient production lines.”


Quick deployment “Manufacturers are increasingly looking for automation that can be deployed quickly and reliably to keep pace with changing demand,” said Craig McDonnell, Business


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