Chewing Gum Consultant

Professional Chewing gum industry meeting point

Trident Layer – Swedish Fish 22/02/2016

Filed under: New product — Joan Mestres @ 11:12 AM
Tags: , , , ,

This is not extremely new (it was launched last year), but I thought it was intresting enough to be posted here.

Mondelez, which produces the “LAYERS” gum (combination of 2 chewing gum layers with a chewy candy layers in between) launched a “Swedish Fish” version of this gum. It combines berry and lemon flavors.

“Swedish fish” is an interesting confectionery. You can learn more in this link

Trident-Layers-Swedish-Fish-Gum

 

Advertisements
 

MONDELEZ and GABLER 14/01/2016

Filed under: Production & Machinery — Joan Mestres @ 5:34 PM
Tags: , ,

The press (www.confectionerynews.com) has released news about the new technology that Mondelez is using for the production of their top brands (Trident, Dentyne, Clorets, etc…). The new cooling system has been supplied by the German company GABLER and it offers huge processing advantages.

 

You can read the article following this link:

 

http://www.confectionerynews.com/Processing-Packaging/Mondelez-installs-high-speed-chewing-gum-cooling-tech/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=14-Jan-2016&c=0%2FaKxp4dYMV2Z34IKVPbf%2BaX8PaxPUZS&p2=

 

 

Degradable chewing gum 04/04/2014

Filed under: Research — Joan Mestres @ 9:03 AM
Tags: , , , , , , , , ,

More news on this interesting topic have been published by confectionery news.com (see link).

Wrigley has filed a patent describing a new degradable gum. The way this is achieved is by formulating the gum base with “block polymers”. The company claims that the resulting product is more easily removed from surfaces such as sidewalks (in 20 seconds a high pressure hot water jet can remove more than 80% of the material)

According to wikipedia:

“Block copolymers comprise two or more homopolymer subunits linked by covalent bonds (4). The union of the homopolymer subunits may require an intermediate non-repeating subunit, known as a junction block. Block copolymers with two or three distinct blocks are called diblock copolymers and triblock copolymers, respectively.”

In this particular patent, the company uses polymers of at least 4 blocks composed of at east 2 different monomer systems.

The articles from confectionerynews.com mentions as well other companies that presented progresses on this controversial field of the chewing gum business (Mondelez, Revolymer, TNO, RSSL,  GumLink, Fertin Pharma, University College Cork) . I also posted in the past about those patents and inventions.

 

 

Flavour release 05/11/2013

Filed under: Research — Joan Mestres @ 12:35 PM
Tags: , ,

Being flavor release one of the hot topics in the chewing gum industry I thought it would be interesting to post here about a new patent (another one!) around this subject.

This time, Mondelez has patented a “3D object” made of polymers (preferably polyethylene glycol) which claims to provide a faster flavor release. Of course, it can be applied as well to active ingredients other than flavor, if this is the case. It is true that gum base traps many flavor elements (this is in fact one of the key aspects for a long lasting effect!) and this can limit a quick release of those components. This new “3D object” dissolves immediately in the saliva, providing a quick release of the flavor.

I wonder if we will ever see this invention applied in a product in the market. Looking forward to that!

 

Wrigley and Mondelez cuts 12/06/2013

Filed under: Market & Fairs — Joan Mestres @ 5:10 PM
Tags: , , , , , ,

I reproduce here two articles published by Oliver Nieburg in “confectionerynews.com”

Some days ago we learnt that Wrigley France is going to cut 207 jobs in the Biesheim factory. The production of pellets (dragées) will be transferred to another plant. The production of sticks and tabs (for France and for the European market) will remain. The company plans to build an “European Gum Base and Soft Gum Center of Excellence” in that French town located next to Strasburg and the German border.

Wrigley France article

Today the news are that Mondelez closes the factories in Lebanon and Morocco. It has not been announced which factories will absorb that production.While 105 employees are affected by the closure in Lebanon, the staff in Morocco (43) will be offered a position in other Kraft or Mondelez business units (beverage or biscuits).

Mondelez Lebanon and Morocco article

Both decisions originate from a slow sales performance in those areas. For instance, the production in Wrigley France dropped 33% since 2007. This is directly related to the economic situation in Europe.

 

Magnetic gum packaging 23/05/2013

Filed under: New product — Joan Mestres @ 11:36 AM
Tags: , , ,

I am not talking much about packaging. I regret this because it is one of the most important features in a chewing gum. It is the “dress” that presents it to the final consumer, so it says a lot about the positioning of the product, its characteristics, the type of user to whom it is addressed, etc. Not to mention the more technical aspects in which packaging is involved, like effects on the shelf life…

There are innovations in packaging, like there are in flavours, in sweeteners, in process machinery or in any other aspect of chewing gum. New forms of packaging are designed to protect the product and to present it in the most appealing way to the consumer. Let’s take for example one of the latest: ID Gum launched by Mondelez not too long ago. This packaging contains magnetic elements that allow to be re-closed as many times as needed. It is the first time that this feature is applied to chewing gum so it deserves full consideration.

You can see more in this link from AIPIA (Active & Intelligent Packaging Industry Association)

 

Biodegradable gum 20/04/2013

Filed under: Research — Joan Mestres @ 10:14 AM
Tags: , , , ,

Now it’s been a while since I last posted about biodegradable gum.

So for those of you interested on the subject, here is a link to confectionerynews.com which informs about a new patent being filed by Mondelez on this matter.

As you know, this is a hot subject and many companies are working on developing this type of gum which would be more environmentally friendly. There is a product already in the market, Rev7 but it does not seem to really take off. In fact it has been withdrawn from the US market. All the research turn mainly about news types of polymers. There are many polymers which degrade easier than the ones currently in use, but they do not offer an acceptable chewability. So the main task is to find  a polymer with the right degradability and nice chew profile. In this case, the article and the related patent mentions “alternating copolymer of C2-C10 alkene and maleic anhydride”.