Voting is now open for the Machine of the Year category at the International Confectionery Awards 2026, giving readers the opportunity to recognise outstanding confectionery machinery demonstrating innovation, efficiency and technical excellence.
The award celebrates the engineering expertise behind modern confectionery production, recognising manufacturers developing advanced technologies that improve productivity, precision, consistency and operational performance across the global confectionery industry.
Recognising Confectionery Machinery Innovation
This year’s shortlist brings together four finalists representing different areas of confectionery machinery innovation, from advanced cocoa roasting and precision enrobing to automated starch-moulding systems and integrated candy bar production.
The finalists for Machine of the Year 2026 are:
The Lucent – Developed by Bühler, this next-generation cocoa nib roaster combines hybrid conductive and convective roasting technology with predictive process control. Capable of handling batches of up to six tonnes, the machine delivers minimum overall energy savings of 20% compared with current industry standards, while improving roasting consistency, throughput and food safety through optimised heat transfer and intelligent automation.
tna mogul – Developed by TNA, this advanced starch-moulding platform incorporates three innovations designed to improve confectionery production efficiency. A patented Starch Filling Containment System reduces waste, while inline tray weighing enables real-time weight adjustments. A redesigned top-driven pump with Clean-in-Place hoppers also improves hygiene and maintenance, supporting greater productivity and reduced downtime.
ENROMAT® M6 Flex – Developed by SOLLICH, this flexible enrobing machine enables manufacturers to achieve consistent chocolate coating quality while simplifying product and coating-mass changeovers. Its modular, hygienic design allows product-contact components, including the mass tank, circulation pump and conveyor belt, to be removed or exchanged, reducing cleaning requirements and improving machine availability across different confectionery applications.
Integrated Candy Bar Line – Developed through a partnership between Tanis and Aasted, this integrated production system combines mass preparation, cooking, aeration, forming, cooling and enrobing technologies. Featuring the Aasted Alice Extruder, the line replaces traditional slab-forming processes with precision rope extrusion, reducing product waste while supporting flexible manufacturing of candy bars, protein bars and layered confectionery products.
Together, the finalists highlight the diversity of machinery development across the confectionery industry and the different approaches manufacturers are taking to improve production efficiency, automation, product quality and operational flexibility.
Joseph Clarke, Senior Editor of International Confectionery, said: “The quality and diversity of nominations we have received this year highlight the creativity, innovation and expertise driving the global confectionery industry forward.
“Now it is over to our readers to decide who deserves to win from our finalists. These awards provide an opportunity for the industry to celebrate the products, solutions and individuals making a genuine contribution to the future of confectionery, and I would encourage everyone across the sector to get involved and cast their votes.”
Cast Your Vote Today
Voting for Machine of the Year is now open here.
Readers can explore the four shortlisted machines before selecting the innovation they believe deserves this year’s award.
Voting closes on 9 November 2026.
The winner of Machine of the Year will be revealed during the International Confectionery Awards 2026 ceremony on Thursday, 26 November, broadcast via LinkedIn Live.
