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Chocolate theme in Cologne
Following its successful debut in Cologne at the beginning of this year, ProSweets Cologne will be returning on 29th January 2007 — and there are plenty of reasons to support the concept behind it, which has been modified slightly. Koelnmesse, the organiser of the fair, aims to make the next ProSweets Cologne even more effective for visitors and exhibitors by making it overlap with ISM by three days. One of the main themes at the event will be chocolate.
Chocolate technology is a diverse, complex area to which justice can be done only with long-standing experience and a pioneering spirit. However, many young engineers have in the past worked hard to develop modern chocolate technology, in many cases with great success. The competition on the German chocolate market is among the fiercest in Europe. Companies aiming for success need the latest, most efficient technology. Margins in the chocolate bar segment in particular are low, energy costs are continuing to rise, and costs of raw ingredients are difficult to calculate due to political and speculative interests.
But there is also a greater willingness to invest, thanks to an upturn in the Germany economy overall. For manufacturers of chocolate production plants with flexible, modular solutions, that’s a good reason to respond to the needs of chocolate producers and present money-saving ideas. Examples include increasingly compact one-shot pouring systems for pralines and more efficient technology for tempering and supplying chocolate mass. Chocolate extrusion is another field that has developed steadily in recent years. By aerating chocolate it becomes possible to make a wide variety of light, airy products — and that often means significant savings on raw ingredients for the manufacturers.
Germany’s chocolate market is regarded as a showcase for Europe; products that are successful in Germany can frequently be exported to other European countries as well. Over the last few years, chocolate from specific countries or regions has become more widespread. Almost all of the major manufacturers now offer chocolate made exclusively from Java cocoa, for example. It is therefore becoming easier for consumers to find background information on the product, and to identify with their favourite varieties.
ProSweets Cologne 2007 will address the latest trends, and packaging manufacturers will be coming to the fair to present their product ideas. Chocolate is a sensitive product, so no matter how good it is, it must always have high-quality, appealing packaging. New sealable foils, enhanced printing techniques and more stable materials can improve the look and feel of packaging for chocolate. At ProSweets Cologne, you’ll encounter all the latest developments from cocoa handling to the wrapping of chocolate bars.
