At the 2025 International Confectionery Awards, Tanis’ Integrated Starch Drying has been named Innovation of the Year, recognising a major technological advancement in starch-based confectionery production.
The awards celebrate excellence across the global confectionery industry, highlighting the technologies, companies and solutions that are driving progress in efficiency, quality and sustainable manufacturing.
This year’s Innovation of the Year finalists showcased a strong cross-section of forward-thinking developments. CAMA Group’s ACL System demonstrated advanced automation and packaging innovation, Constantia Flexibles’ EcoAluLam impressed with its next-generation material supporting circularity and improved recyclability, and Fortress Technology’s Halo Automatic Testing advanced product safety through enhanced inspection and testing capabilities. Tanis completed the shortlist with its Integrated Starch Drying technology, offering a new approach to optimising gummy and jelly production.
The judges selected Tanis’ Integrated Starch Drying for its clear, measurable impact on process optimisation within starch-based confectionery. By delivering a 40% reduction in energy consumption, eliminating an entire production step and improving hygiene and sanitation, the solution represents a significant leap forward in efficiency, consistency and sustainability. Judges highlighted its ability to simplify production while maintaining high product quality as a defining strength.
With this win, Tanis reinforces its position at the forefront of confectionery process innovation, demonstrating how smart engineering can reshape traditional production methods for modern manufacturing demands.
The 2025 International Confectionery Awards continues to spotlight the ingenuity, expertise and technological leadership shaping the future of the confectionery industry.
