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Chocolate Processing | EHEDG Working Group Update
This week, the EHEDG Working Group 'Chocolate' gathered for two days to advance the development of a guideline tackling common hygienic design challenges in chocolate production. The goal? To propose effective solutions that enhance food safety and hygiene in chocolate manufacturing.
The Working Group toured the Habasit GmbH Deutschland/Schweiz manufacturing facility in Eppertshausen, Germany, including a visit to the Advanced Fabrication Center, where custom manufacturing capabilities were showcased.
Sub-teams focusing on cleaning, equipment and infrastructure engaged in in-depth discussions on design, cleaning and key characteristics of production facilities in the chocolate industry. As part of our commitment to improving food safety and cleanability, the team explored innovations such as Habasit elastic monolithic belts, which provide a seamless, easy-to-clean surface—helping to reduce contamination risks in chocolate processing.
The Working Group outlined the roadmap for guideline development, with the first part set for publication before the end of 2025.
A special thanks to Juergen Willmann and Jonas Ture Schimmel for hosting us on behalf of Habasit GmbH Deutschland/Schweiz, and to all participants for their valuable contributions! Adam Ruskin (Ecolab), David Le Meur (Commercial Food Sanitation L.L.C.), Edyta Margas (Bühler Group), Etai Shinaar (Strauss Group), Garry Pearson (Kersia, inventing a food safe world), Giuseppe Allais (AMMEGA), Kurt De Kerpel and Nikki Stringer (Barry Callebaut Group), Miomir Niksic, Natacha Holmud (FORCE Technology), Torsten Klein (SMC), Roberto Barucco and Liliana Maddalena (Ferrero), Matilda Freund and Vanessa Amani (European Hygienic Engineering & Design Group (EHEDG)
