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况
（一）主要内容。
一是聚焦技术攻关，激活创新发展动能。工作室以两名工匠为核心，联合16名技术骨干，围绕糖果巧克力生产关键环节开展技术攻关，先后主导完成《一种含胶姆棉花泡泡糖生产线》国内首台套项目一个，市
重点技改项目三个。其中《一种含胶姆棉花泡泡糖生产线》国内首台套项目成功研发国内首台套棉花泡泡糖生产线，突破胶姆基混合定比技术，实现全自动拉丝成型，填补了国内棉花泡泡糖生产设备及技术工艺的空白，推动技术

原文链接：https://www.zjftu.org/page/zj_zgh/zj_cxal/zj_cxal_2025cxal_zgqzjgly/2025-07-17/29700413500027785.html

AI 如何提升糖果食品企业研产供销协同能力
作者 galaxy | 2025-12-17
对于许多糖果食品企业来说，研产供销的协同不畅是一个长期存在的管理痛点。研发部门精心设计的新品，生产部门反馈原料特殊、设备难以适配；销售端预测的爆
款，供应链却因原料采购周期长而无法及时响应；生产计划排好了，却因为包装材料到货延迟而被迫调整。这些场景每天都在发生，导致企业响应市场慢、库存高企、成本难以控制。传统上，企业试图通过ERP系统来打通流程，但

原文链接：https://www.kingdee.com/article/2001205091822047234.html

的海岸
2025-11-28 21:45 发布于爱沙尼亚 国际领域创作者
问AI · 小国拉脱维亚为何创新成果丰硕？
2、点击右上角“..
带地区供应商的依赖并不真正可持续。我们也发现，大型糖果制造商已经在积极寻找可行的替代原料。”
她还表示
：“我要特别强调的是，我们并不是想重新发明或重新定义巧克力，而是创造了一种可用于后续糖果生产的原料，
在使用上具有类似巧克力的表现。”
她们计划用一年半时间继续研究这种新产品，之后将在拉脱维亚本地开始生产
本文作者：波罗的海岸

原文链接：http://news.qq.com/rain/a/20251128A06ULC00

Journal of Texture Studies
e70067
RESEARCH ARTICLE
Modeling Texture Properties of Different Chocolate Varieties Using Artificial Neural Networks: Effect of Composition
Nurcanan Aydin
ncnnak@gmail.com
orcid.org/0000-0002-6003-6158
Department of Food Engineering, Istanbul Technical University, Istanbul, Turkiye
Correspondence:
Nurcanan Aydin (ncnnak@gmail.com)
Filiz Altay
orcid.org/0000-0002-5484-866X
Department of Food Engineering, Istanbul Technical University, Istanbul, Turkiye
Contribution: Funding acquisition, Writing – review & editing, Project administration, Formal analysis
https://doi.o

原文链接：https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70067

AI Recipe Development: From Idea to Production-Ready Formula
Turn a plain-language product brief into a validated formula — AI drafts the ingredients, the calculation engine verifies water activity, shelf life, and texture before you melt any chocolate.
Yauheni Padniuk
Updated September 12, 2026
On this page
Why Generic AI Chatbots Fail at Formulation
From Plain-Language Brief to Validated Draft
A Real Example: Dark Raspberry Ganache in Two Iterations
Four Ways Confectioners Use It
Building a Repeatable R&D Process
Questions Confectioners Ask
Why Generic AI Chatbots Fail at Formulation
Ask a

原文链接：https://formul.io/guides/ai-recipe-development

rmulations cater to consumers looking for healthier indulgence without compromising flavor. Another major breakthrough is the implementation of smart manufacturing and automation in chocolate production, ensuring consistency, reduced waste, and improved efficiency. Advanced tempering techniques and AI-driven quality control systems are enhancing texture and shelf life. Additionally, sustainable cocoa sourcing, blockchain-based traceability, and fair-trade initiatives are reshaping the industry, allowing brands to meet growing consumer expectations for ethically produced chocolate. As technolog

原文链接：https://www.marketresearch.com/Market-Glass-Inc-v1039/Chocolate-Confectionery-46446316/

, and Traceability
Artificial intelligence is becoming a practical enabler across the chocolate, cocoa beans, lecithin, sugar, and vanilla ecosystem, with the most immediate impact in supply-chain visibility, quality assurance, formulation design, and demand planning. In cocoa and vanilla sourcing, AI-supported satellite monitoring, geospatial analytics, and risk modeling can help identify deforestation exposure, climate stress, crop health patterns, and logistics disruptions before they affect procurement. Machine learning tools are increasingly relevant for analyzing fermentation parameters,

原文链接：https://www.giiresearch.com/report/ires2092050-chocolate-cocoa-beans-lecithin-sugar-vanilla.html

ing faster than ever.
Behind every bespoke chocolate design and sip of your decadent Velvetiser Hot Chocolate is a dense production line, made up of cutting-edge technology, designed by those in the industry with decades of experience.
Part of this process now involves high levels of automation and AI. Both are now essential tools for modern chocolate manufacturers looking to scale smartly, streamline operations, and deliver intricate products that have a hand-crafted feel.
So, what does the future of chocolate manufacturing look like – and how can we balance efficiency with artistry? Let’

原文链接：https://premierforrester.co.uk/blog/the-future-of-chocolate-manufacturing-automation-ai-and-artistry

能性创新，点亮糖果新赛道
食品饮料行业微刊
2026/09/18 20:36
从多感官体验到AI赋能产品研发，全方位的技术与理念创新，正在深度重构传统糖果行业的发
展格局。如今，功能性软糖、多感官创意巧克力等新品层出不穷，让糖果品类的创新活力达到全新高度。
面对日趋白热化的市场竞争，糖果企业持续突破
原料配方、产品形态、风味体系与加工工艺的边界，打造差异化创新产品。而驱动整个行业迭代升级的核心动力，正是不断迭代、多元化升级的消费需求

原文链接：https://www.shangyexinzhi.com/article/34130969.html

糖果、巧克力及蜜饯制造行业AI应用及布局策略深度研究.pptx
阅读：0次|页数：31页 |上传：2025-03-27 11:42
糖果、巧克
及蜜饯制造行业AI应用及布局策略深度研究 汇报人：XXX 2025-X-X 目 录 1. 糖果、巧克力及蜜饯制造行业概述 2. AI技术
在糖果、巧克力及蜜饯制造中的应用 3. AI在糖果、巧克力及蜜饯制造中的具体应用案例 4. AI应用布局策略分析 5. AI
用面临的挑战与应对策略 6. 糖果、巧克力及蜜饯制造行业AI应用的未来展望 7. 总结与建议 01 糖果、巧克力及蜜饯

原文链接：https://www.docin.com/touch_new/preview_new.do?id=4848150568