Abstract: The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune; e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.

Abstract: A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel.

Abstract: Packaging particularly for display on a Euro-hook or the like comprises a bag or pouch (10) closed at one end by means of a header (14). A line of weakness (18) extends across the header dividing it into an outer portion (14A) and an inner portion (14B) both of which are sealed. An aperture (16) is provided in the outer portion (14B) of the header for suspending the packaging for display purposes. The outer portion (14A) can be separated from the inner portion after removal from the display hook by tearing along the line of weakness. The seal in the inner portion (14B) of the header is peelable to allow for ease of opening. A method of manufacturing the package and an apparatus (30) for forming the packaging are also disclosed. The apparatus includes a pair of cross jaws (32) having a punch for forming the aperture and at least one knife guide.

Abstract: Packaging for a generally block shaped product (12) is made from a wrapper (14) of flexible material encasing the product. The wrapper has a foldable flap portion (24) adjacent an end of the package. The free edges (28, 30, 32) of the flap over-lap a further portion (34) of the wrapper and are bonded by means of a peelable and re- sealable adhesive (37). The flap (24) extends fully across one face (38) of the package and at least partially down opposing sides to form a sealed and re-sealable closure for the package. The package can be formed using flow-wrap techniques and is particular suited for packaging chocolate bars and the like.

Abstract: A packaging method comprises dispensing a material continuously from a roll, forming a plurality of packages from the material, filling each package with contents and sealing each package once filled. A hanging aperture is created for each package, prior to it being formed into the package, the material having been folded or creased in the area in which the aperture is to be created.

Abstract: A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell defining a tubular cavity therein, and a filling located in the cavity. Again, the shell comprises a convoluted chocolate sheet. Methods of making confectionery compositions comprising a convoluted chocolate sheet and a filling are also described.

Abstract: A package (11) for a generally block-shaped food product comprises a sheet (10) of foldable material. The sheet has an inner portion (16) for enclosing the product and a frame-shaped sealing portion (18) surrounding the inner portion for sealing the package. Two side portions (24, 26) of the sealing portion abut one another to form a longitudinal seal and opposing end portions (20, 22) of the sealing portion abut each other to form seals along respective ends. A flap (28) is provided along one side of the sheet adjacent an outer edge of the respective side portion, and an outer edge region (32) of the other side of the sheet is folded inwardly to form a tab (36), the inner and outer surfaces of the flap portion and the tab are accessible.

Abstract: The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.

Abstract: Packaging of a stack of confectionery pellets having a longitudinal axis extending through all the pellets in the stack comprises a sheet wrapper that encases the stack. The wrapper is formed into a side wall portion which encircles the stack about the longitudinal axis and two end cap regions, each end cap region enclosing a respective axial end of the stack. A tear guide to assist a user in opening the packaging extends about the axis and is positioned at least partially within one of the end cap regions. The tear guide may be defined by lines of weakness in the wrapper which may be formed by laser etching. A method of packing a stack of confectionery items is also disclosed.

Abstract: Packaging of a stack of confectionery pellets (12) comprises a tubular pack (30) formed from a flexible wrapper (32) and a re-closable cap member (34) mounted to one end of pack. The cap member has a base affixed to a side wall of the pack (30) and a scoop (40) attached to the base for movement between closed and open positions. The scoop (40) is shaped to act as a receptacle for holding a pellet (12) dispensed from the pack when in the open position. The wrapper (32) has a line of weakness (61) extending around all or part of the end wall region and during manufacture an inside surface of the scoop (40) is bonded to the end wall region. When the scoop (40) is first opened, the wrapper (32) tears along the line of weakness to create an opening in the pack (30) through which pellets (12) can be dispensed. A method of manufacturing the packaging is also disclosed.

Abstract: The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage capsule comprises a liquid beverage base having a water activity of no more than 0.7 at 25° C. In other embodiments the beverage capsule is shelf stable and preservative free. In further embodiments the beverage capsule comprises a beverage base enclosed within an edible shell, wherein the beverage capsule comprises a thickening composition as a separate component from the beverage base. In yet further embodiments the beverage capsule comprises a beverage base that comprises glucose and/or glycerine.

Abstract: A confectionery container (10) has a main body (12) defining an inner volume in which articles can be held. A closure member or lid (14) is pivotably attached to the main body for movement between an open position in which articles within the inner volume can be dispensed and a closed position in which the articles are retained within the container. To assist the user in opening and closing the container, an over-centre mechanism (34) is provided which is configured to bias the lid (14) towards the open and closed positions. The container (10) is preferably formed from a unitary blank of foldable material (48) and the over-centre mechanism may comprise two co-operating panels (36, 40) connected between the main body (12) and the lid (14). A blank (48) for forming the container and a method of dispensing articles from the container are also disclosed.

Abstract: The present invention provides a reduced fat chocolate composition comprising erythritol. In one embodiment the chocolate composition is characterised in that it has a total fat content of from 15 wt % to 24.9 wt %. In another embodiment the chocolate composition comprising erythritol is characterised in that it has a total fat content of from 15 wt % to 26 wt % and does not comprise inulin or fructo oligosaccharide (FOS). A process for the preparation of the chocolate composition is provided, said process having processing parameters similar to those for high fat chocolate.

Abstract: A product display unit (10) has a product support surface of selectively adjustable area. The unit comprises an attachment (13, 14) for securing to a support structure (15) and a cantilevered support member (11) extending from the attachment in a first length direction. A plurality of elongate support arms (23) extend lengthwise in a direction substantially perpendicular to said first length direction. Each support arm (23) is pivotably attached to the cantilevered support member for movement between a first position and a second position to vary the area of the product display unit available to support product. Each support arm may also be telescopically movable from the second position to a third position to further vary the product support area.

Abstract: A confectionery container (11) is constructed from one or more pieces of foldable material (10, FIG. 1). A first end is closed by a wall (32) incorporating at least part of a dispensing chute (35) movable between an open position for the dispensing of items and a closed position for the containment of items within the container. The first end wall (32) comprises two or more end closure flaps (28, 29) arranged such that they can be assembled into the first end wall after the items have been introduced into a partially formed container through the first end (32). The chute (35) may have a base (36) and a pair of side walls (12a, 14a), at least one of the side walls (12a, 14a) having a leading edge (39) which contacts a side wall (55) of the container to limit opening movement of the chute. The container (11) is preferably formed from a unitary blank (10, FIG. 1) and the container side walls may have inner panels (12, 13, 14, and 15) and outer panels (16, 17, 18, and 19).

Abstract: A process for producing a set expanded foodstuff comprises the step of passing a soft expanded foodstuff composition at a first temperature and a first pressure into a setting region at a second temperature, the second temperature being lower than said first temperature. The soft expanded foodstuff composition is cooled and set in the setting region at a second pressure which is lower than said first pressure. A process for producing a set expanded foodstuff, comprises the steps of passing a soft foodstuff composition which may be in at least a partially expanded condition and which contains a vaporisable expandingagent, at a first temperature and a first pressure into a setting region at a second temperature, said second temperature being lower than said first temperature.

Abstract: The present invention relates to a chewing gum comprising at least one polyethylene (PE) polymer in an amount from about 15% to about 99% by weight of the elastomeric polymer content of said chewing gum, at least one synthetic elastomer chosen from the group of Polyisobutylene (PIB), Butyl Rubber, Polyisoprene and Styrene Butadiene Rubber (SBR) in an amount from about 1% to about 85% by weight of the elastomeric polymer content of said chewing gum and wherein said at least one polyethylene polymer has a molecular weight (Mw) above 25,000 g/mol.

Abstract: The present invention provides a package (10) comprising an outer film layer (32) and at least one inner film layer (34,36), the inner and outer film layers being mutually laminated. The package also comprises a pair of mutually spaced lines of weakness (20) in at least the outer film layer, and means (22) for initiating tearing of the film layers. The lines of weakness and tear initiation means are disposed such that activation of the tear initiation means causes controlled tearing of all the film layers along the lines of weakness. The package is particularly suitable for block products such as chocolate bars.