Kennedy's Confection January 2020

Estd. 1890

AWARDED: ‘GROUP EDITOR OF THE YEAR 2019’

a specialist publication from Kennedy’s

January 2020

Celebrating 130 years in print for the global confectionery industry

8 Page 4

Show

Page 1 8

Radical Change

Interview with Xavier Lazo Guerrero, Minister of Agriculture and Livestock of the Ecuadorian Government

Time

Your e Britis xclusive g u h Pav ilion ide to the the S a tand’ nd ‘Ar ProSw guide to iS ound M eets, Colog and ne

!

San José HACIENDA

Page 12

Discovering the Journey from Cocoa Farmer to Chocolatier

Come & see us at ProSweets Cologne 2020

Hall 10.1 Stand G018

SORTING SOLUTIONS FOR THE CONFECTIONERY INDUSTRY For more than 40 years, TOMRA Food designs and manufactures sensor-based sorting machines for the food industry, using the world’s most advanced sorting technology.

Wondering how you can further protect your brand, automate inspection and enhance the quality of your confectionery?

Please contact us to find out more about our dedicated confectionery sorting solutions.

food@tomra.com www.tomra.com/food

JAN

2020

EDITORIAL

130

Editorial Director Angus Kennedy editor@kennedys.co.uk

1890-2020

Celebrating

Assistant Editor Zoe Deighton-Smythe editor@kennedys.co.uk

Years of leading confectionery journalism

Digital Editor Leon Kennedy leonkennedy@kennedys.co.uk Production & Design Pensord Design stuart.moody@pensord.design

ADVERTISING

Sales Manager Ben Emery benemery@kennedys.co.uk Sales Executive Alex Busby abusby@kennedys.co.uk Subscriptions Manager Sophie Kennedy subs@kennedys.co.uk

EVENTS

Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk

ACCOUNTS

Enquiries to: accounts@kennedys.co.uk

SUBSCRIBE

Kennedy’s Confection magazine is available by subscription at the following rate for 12 issues: UK £99 • Europe £149 Rest of World £149 • Online £75 All enquiries to subs@kennedys.co.uk Published by:

Kennedy’s Publications Ltd, Suite 1, 80 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091 post@kennedys.co.uk • www.kennedysconfection.com

Kennedy’s Confection ISSN 1474-3841 Set up in 1890, Kennedy’s Confection is the longest– established magazine in the trade and is distributed exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products.

Kennedy’s Publications Ltd. Managing Director: Angus Kennedy

Registered in England No. 01160274.

Entire contents © 2019 Kennedy’s Publications Ltd. Material may not be reproduced in any form without the publisher’s written approval. For details on reprints and permissions, contact the director of Kennedy’s

KennedysConfection.com

EDITOR’S LETTER W

elcome to Kennedy’s Confection. Still trucking at 130 years, of which I have personally been in the industry for 45 of them.

Yeah, I started trekking over to Cologne sporting a pudding bowl haircut and wildly-flared trousers at 10 years old. That was five years after my late mother, bless her soul, Margaret Lang, whom was editor of Kennedy’s Confection at the time, was invited to the first iSM in 1971, which Kennedy’s reported on. At a time, I am told by our good friends at the iSM press room, that there were no more than 371 stands for the whole show.

My iSM longevity is nothing compared to the likes of Boyd Tunnock and many more of you in the trade. Boyd Tunnock CBE, like so many wonderful people we know, have become great Kennedy family friends and been our iSM customers for over 50 years. Yes, like: Walkers Toffee,

Barry Callebaut, Golden Casket, Walkers Shortbread, Elizabeth Shaw, and Whitakers who have been with us from the start and still with us today. I want to personally thank them as well as all of our customers and readers…you are the reason we are still here after 130 years - and still a market leader.

To those of you heading over to Cologne for iSM, you can pick up extra copies of this issue at the UK information stand (Hall 4.2 J41) as Kennedy’s Confection are the official exclusive sponsors British Pavilion. Incidentally on Sunday night we shall be at the stand party there, and with our 130-year anniversary of publishing to celebrate, we can’t wait to see you there to join in the fun.

For those of you in a buying mood you are in for a treat. This issue is packed with information on which stands to visit at both iSM and ProSweets. A smaller ProSweets of course because of Interpack in May, but there is still plenty to see. We start with our UK iSM section (Page 18) where we have worked hard to help you look round the UK section and ProSweets, which even though smaller still a good chunk to see (Page 58).

If you are looking for Christmas items for 2021, did you know that 20% of U.K. adults will have munched a chocolate by breakfast * Nestlé research Nov 19. And (my personal favourite this one), 43% admit they have eaten ...continues over

“For those of you in a buying mood - you are in for a treat. This issue is packed with information on which stands to visit at both iSM and ProSweets.”

Kennedy’s Confection January 2020

01

130 1890-2020

Celebrating

Years of leading confectionery journalism

EDITOR’S LETTER contd...

OF THE YEAR 2019’

We also launched a brand-new technical web site kennedysdigital. com which we believe is streets ahead of the standard news site as you can search for technology and solutions in manufacturing for the entire confectionery industry. Check out the latest updates from Leon Kennedy in Machinery News. (Page 8) Dates are now being set for the next London Chocolate Forum which turns 10 years old in October 2020 (oh well, another party then!). With all this innovation, who would have thought we were 130 years old? Well ok, I’m 55 and feel a little old, but we have a hugely clever young gang here now on board at Kennedys, so we are younger and pushing harder than ever.

Finally, being here in the business would not be possible without you, our readers and our amazingly loyal customers which have been with us year after year and that is what it’s all about, so thank you.

If you need me for anything – if you’ve got a good story or want to chat about anything, I seem to be quite good at that too, so go for it and drop me and our editors a line on editor@kennedys.co.uk and tell us your story for our new App. Especially for Interpack which is another huge bumper issue coming up in April!

So that was a lot to say for an intro and editorially I believe this is a very strong issue again. Most of the things we write, I guarantee you won’t read anywhere else!

So long for now, see you in Cologne, Lagos, Dusseldorf, Paris or online. Here’s to a year of getting off the couch, getting uncomfortable for a while but ending up living the dream!

Yours again with passion

Estd. 1890

AWARDED ‘GROUP EDITOR

...the confections they bought for other people for presents. Don’t forget also to visit our other Partners at iSM: the German Pavilion too, Hall 10.2 D50 and the Belgium Pavilion in Hall 4.2 where this issue of the magazine is also available to hand out on an exclusive basis.

Did you know that the University of Reading, UK has come up with another potential and ingenious way of reducing sugar in chocolate by 44%? So, we asked them to tell us exactly what they came up with (Page 54).

As many of you may already know, I have been touring Ecuador last month with my son Leon Kennedy, (our New-Wizz kid Digital Editor) where I interviewed the Minister of Agriculture for Ecuador on cocoa farming and the challenges they face in this sector. Fascinating, I thought, as Ecuador is calling openly for change in the sector sighting one of the problems of poverty for our six million cocoa farmers being that cocoa is a commodity. How do we change that one?! (Page 48).

One of the obvious ways to combat this is to grind and or to make your own chocolate, and this is exactly what the company Hacienda San José has done. I went to meet the family in Ecuador whom, after 97 years of growing cocoa, now make chocolate, lovely family and a great chocolate too. How did they do it? Find out in our exclusive cover story. (Page 12).

In the meantime, it’s 130 years of Kennedy’s this year. We certainly haven’t been idle - we have now launched two new digital products in the last two months.

This week we launched a brand-new Kennedy’s Confection App (Page 6) where all the issues for the last two years as well as videos, opinions, reviews and a whole lot more are available for you on your phones - we are now just a click away! a specialist specia peccia pec pe ial aallis ist sstt publication from Kennedy’s

An award winning busine

ss journal for the most

14 Pick

important people

Angus

June 2019

Angus Kennedy, Editor editor@kennedys.co.uk

& place machinery

Customer case studies

32

Trade News

German confectionery trade in focus

10

24

Chocolate

02

Kennedy’s Confection January 2020

KennedysConfection.com

With more than 175 years mastering chocolate, making indulgent experiences is at the heart of what we do. The next generation of consumers are looking for experiences that are delicious, good for them and good for the planet.

Discover Plant Craft, our range of delicious dairy-free and vegan products crafted with an indulgence-first mentality.

Chocolate, cocoa, nuts, fillings‌ Get ready to delight consumers of the Plant generation!

JOIN US AT ISM HALL 10.2 BOOTH C10 • D19 Discover our range and more Plant Craft inspiration on: barry-callebaut.com

Contents 01/20

Page 48

Exclusive Interview Our Editor speaks with Xavier Lazo Guerrero, Minister of Agriculture and Livestock of the Ecuadorian Government

10

Features 12 Cover Story – HACIENDA San José

Angus Kennedy discovers what it takes to go from cocoa farming to chocolate producing with CEO of Hacienda San José, Jorge Marún Ramírez

78

SHOW PREVIEW 18. iSM - The British Pavilion

Director of British Pavilion Organiser PS8, Sandra Sullivan reveals the top trends and products that are set to lead this year’s iSM

24. iSM - Around the Stands

48 Exclusive 1-2-1 Interview

Angus speaks with the Minister of Agriculture and Livestock of the Ecuadorian government about radical changes needed for the future of cocoa farming

54 In case you missed it…

A fascinating new project from SureChoc in partnership with the University of Reading sees a new milk chocolate made with nearly half the sugar

74 Also this month

Theegarten and MFG Tray discuss their ranges to be exhibited at Interpack 2020 and Liquidity Services shows the benefits of secondary e uipment

04

Kennedy’s Confection January 2020

Our exhibitor’s preview shows a few highlights from around the stands of iSM that visitors won’t want to miss

28. iSM - Editor’s Choice

Whether they’re newcomers or returners, exhibiting new or classic products – these our Kennedy’s personal iSM favourites

58. ProSweets - Around the Stands

Our exhibitor’s preview shows a few highlights from around the stands of ProSweets that visitors won’t want to miss

62. ProSweets - Editor’s Choice

Kennedy’s showcase the top exhibitors for ProSweets – each showing new, innovative developments in machinery and ingredients

Regulars 02 Leader

Angus Kennedy introduces the iSM and ProSweets Preview and reveals exciting developments for Kennedy’s as we celebrate 130 years in publishing

06 Kennedy’s News

Events Manager, Lorna Kennedy announces the new Kennedy’s App and Digital Editor, Leon Kennedy establishes the growing popularity of kennedysdigital.com

10 News & Trends Report

New product launches, company updates and an insightful 2020 trends report from the Almond Board of California

82 Get in contact

lassified advertisements and directory listin s

88 Next month’s issue

What readers can expect from the next issue, including our annual Gulfood Dubai Show Preview

KennedysConfection.com

BAGS

SEE US ON

STAND G19 Hall 4.2 SQUISHIES

We make TUBES

ver yone

for e

MEGA MILLION S MULTI-PACKS

JARS

SHAKERS

Fort Matilda Industrial Estate, Greenock, Scotland, PA16 7QF. Tel: 01475 721099. Fax: 01475 784644.

Email: enquiries @goldencasket.co.uk www.millionssweets.co.uk millionssweets

@millionssweets

/BuchanansConfectionery

Made in the UK

MOBILE APP

Kennedy’s launches new mobile app for 2020 ennedy s has officially announced a new mobile app for the new year as part of a four-year plan to making a step into digital for the company. This comes shortly after the launch of ennedy s i ital, a specific technolo y website for the industry, which was launched in December last year.

T

he app is available as of now (https://kennedys. goodbarber.app/) for subscribers online, and will be available on the Apple app store from February, with huge amounts of exclusive content including regular news articles from the industry and 3 years of archive issues that you can now read on your phone!

The app also features interviews with respected entrepreneurs and confectionery producers providing you with their success stories from the industry. We bring exclusive content from our feature writers on the manufacture of confectionery, chocolate, and related snack products. Information is provided not only for professionals, but also for people that simply love chocolate and like to know what’s happening on this sector.

The app has been developed and launched by Angus’ Daughter, Lorna Kennedy. She comments: “I am so proud to see the app live and up and running after months of development! It has not been easy as this is the first time have wor ed

on anything like this before, but I was determined to see the company move firmly into the di ital era.

“The idea started as my younger brother and I recently joined my father in the family business – we thought that everything was a little outdated and wanted to give the readers more digital experiences!”

The web app is now available for all existing subscribers of Kennedy’s Confection, and more widely on the app store for iPhone in February.

Main features include: Catch up - download three years of back issues (36 magazines) of Kennedy’s Confection in PDF Format in the ‘back issues’ section.

Receive the magazine as soon as the issue goes to print on the day.

New products to market Discover our popular ‘To-The-Test’ reviews of new products to the market; weird and wonderful chocolates and innovative upcoming brands. We give you our editor’s honest opinions on the latest new chocolate bars, sugar confections and snacks from around the world.

06

Kennedy’s Confection January 2020

Industry news and features Interviews with successful entrepreneurs and how other producers cracked it.

Plus (weekly) articles, on, trends, technology, new products, news, and insights with regular features on ingredients, process and packing machinery, new products and industry reports/trends.

Factory visits - We visit factories regularly, including suppliers, so tune into our trademark 1-2-1 interviews with Editor, Angus Kennedy for exclusive insight on the latest technologies coming to the market.

KennedysConfection.com

Official Launch Partner

MACHINERY NEWS - powered by Kennedy’s Digital kennedysdigital.com

Powered by Kennedy’s Digital

Digital Editor, Leon Kennedy, establishes the growing popularity of the recently launched Kennedy’s Digital website with new clients that are already using the creative platform to display their top machinery innovations.

S

ince its launching in December, kennedysdigital.com has been well received by the industry, generating nearly 2,000 website views across 12 different countries - an impressive fi ure considerin much of the month was taken up by Christmas and not many people buy industrial chocolate machines for their family members - or do they?

We also saw a range of technology uploaded onto the site last month, with Tanis Food Tec’s state-of-the-art Thermosyphon Cooker being the most viewed, with 143 views. The closed-system solution displays advanced temperature control and the company’s bright pink branding across its equipment even makes them look like candy!

Cama Group, a credited supplier of packaging solutions, is based in the mountainous region of Lombardy in Northern Italy and has made a powerful presence on kennedysdigital.com with its effective use of video. In fact, Cama Group’s creative videography caught the attention of the industry being the most viewed Knowledge artner profile on the site so far, with over 300 hits in two weeks. Nearly 60% of the company’s machine listings are complimented with videos, the highest rate thus far.

Furthermore, we are also very happy to welcome Wymbs Engineering to the platform as

08

Kennedy’s Confection January 2020

“Nearly 60% of the company’s machine listings are complimented with videos, the highest rate so far.” our first nowled e partner of 0 0. ounded years ago, the business is a specialist supplier to the machinery sector specifically pressurised manifold depositing) and continues to drive its innovation forward online with presence on Kennedy’s Digital and various other social media platforms such as LinkedIn and Facebook.

Furthermore TOMRA, a business with a keen focus on the environment, has become a partner with ennedy s i ital. The firm operates in over 60 markets worldwide and plans to showcase its technology on the site to push forward its digital marketing.

Leon Kennedy, Digital Editor of kennedysdigital.com, comments: “The site has only been live for a few weeks and has already stimulated great support from the industry. Looking ahead, dreams are great for breakfast but hopeless for dinner and they only come true if you make them!

I am so proud to be a part of a project that improves the efficiency of a wider market, the whole team here at Kennedy’s have big ideas for 2020 this is just the beginning!”

KennedysConfection.com

Theegarten-Pactec: Well-wrapped success throughout the world.

Our credentials? 85 years of experience in packaging solutions!

Whether it’s chocolate, chewing gum or bubblegum products, hard or soft caramels, toffees, jelly products, cereals, stock cubes, or non-food products such as dishwasher tabs: We are a reliable partner, recognised globally as a successful manufacturer and technology leader in packaging for small-sized items, and as an experienced machine builder for pioneering packaging solutions. These include highly productive, custom-built packaging machines as well as perfect connection components such as distribution and feed systems, modular dockable cartoning systems and storage systems. Discover the value-creation potential of our innovative and durable machines at first hand!

Theegarten-Pactec GmbH & Co. KG, BreitscheidstraĂ&#x;e 46, 01237 Dresden, Germany Tel.+49 351 2573 0, Fax +49 351 2573 329, pactec@theegarten-pactec.de, www.theegarten-pactec.com

NEWS ROUND UP

Goldfingers! Enjoy a caramelised break with the new KitKat Gold Nestlé has unveiled a unique addition to its biggest confectionery brand - the new it at old. it at old is a delectable combination of trademark crispy wafer on a smooth milk chocolate base, topped with creamy white chocolate that has sweet caramel notes. The fourfin er treat will hit stores in the from the beginning of February. version of it at old was introduced in Australia in 2018 as a limited edition, and proved so popular that it was soon added to the permanent range. lex onnella, estl s Marketing Director, Confectionery for the and reland, said e ve

had an amazing response to the new KitKat experiences that we’ve introduced over the last few years. am certain that it at old is going to be just as big a hit on these shores as it has been down under, especially if the reaction at Nestlé HQ is anything to go by!”

The arrival of it at old is the latest in a series of innovations for the brand, including the launches of it at reen Tea Matcha and KitKat Ruby. In September last year, Nestlé also introduced the KitKat Chocolatory. The Chocolatory, which ran in store at John Lewis and York’s Chocolate Story until the end of December 2019, enabled

consumers to explore nearly 1,500 exotic flavour combinations.

From the end of this month, customers in the will for a limited period - be able to order luxury, handcrafted KitKats from the comfort of their own homes through the KitKat Chocolatory web shop. it at old uses T -certified cocoa beans sourced as part of the Nestlé Cocoa Plan. It has no artificial colours, flavours or preservatives. It will be launched in Co-operative and Nisa stores as an exclusive on 3 February 2020, before rolling out to most major retailers from 31 March.

Bodycare agrees deal to stock sugar free Uncle Joe’s Mint Balls ncle oe s Mint Balls has a reed a deal to supply the sugar-free version of its word famous confectionery to national health and beauty retailers Bodycare. ac ets of Su ar ree ncle oe s Mint Balls are now available at Bodycare’s 130 stories across the to coincide with the upsurge in healthier eating after Christmas.

Bodycare already purchases ei ht other lines from ncle oe s including the traditional Mint Balls, Winter Nips, Herbal Cough

Sweets and Throat & Chest o en es. The Su ar ree ncle Joe’s Mint Balls are favourites of the new Speaker of the House of Commons, Sir Lindsay Hoyle, the MP for Chorley, after he was diagnosed with diabetes.

John Winnard, Joint Managing irector of ncle oe s, said ur sugar free lines have become big sellers as more and more people try to reduce their sugar intake. The deal with Bodycare allows you to pick up a bag of your favourite sweets without

breaking the healthy eating regime which many people embark on at the start of the new year.”

In April this year HRH Prince Charles enjoyed a tour of the ncle oe s Mint Balls factory in Wigan to celebrate the centenary of The Toffee Works. He saw how the sweets were manufactured and met Joint Managing Directors Antony Winnard and John Winnard MBE, the great, great nephews of the company’s founder, William Santus.

New investment secured for LoveRaw A vegan confectionery specialist whose founder previously appeared on Dragons’ Den has recently secured a multimillion-pound investment.

LoveRaw was founded in Altrincham by Rimi Thapar who, two years ago, rejected a £50,000 investment offered by Dragons’ Den star Deborah Meaden, in determination to maintain a higher equity stake in the business.

Since then, she and business partner and husband Manav Thapar

10

Kennedy’s Confection January 2020

have worked hard to hone the brand’s 100 per cent natural, vegan chocolate buttercup product, which is now sold in major supermarkets and other retail chains in ten countries.

The entrepreneurial duo approached Blue Horizon Ventures for investment, inspired by its vision to create the ‘largest ecosystem for tastier, healthier and sustainable food across the globe.’ n si nin the seven-fi ure investment, the firm will now

support Rimi and Manav in their efforts to strengthen their existing market presence. This will be supported by newly appointed Non-Executive-Director Juliet Barratt, Co-Founder and previous hief Mar etin fficer of renade.

Michael Kleindl, founder and managing partner of Blue Horizon Ventures, said: “Together, we will work to provide consumers around the world with plant-based and clean label products from the indulgence category and aim to

convert the current product options towards more sustainable and ecofriendly alternatives. e are confident that ove aw has the opportunity to become market leaders in their sector.”

Rimi added: “Having Blue Horizon on board is gamechanging. Regardless of the investment, our values align with theirs: we are all on a mission to make plant-based eating the norm and to also turn LoveRaw into an international brand.”

KennedysConfection.com

TRENDS REPORT ALMONDS

Natural, plant-based indulgence set to drive snacking innovation

Almonds will continue to be a key ingredient in snacking as plant-based alternatives continue to grow in consumer diets - according to Innova Market insights, wholesome indul ence and natural, earthy flavors are set to be 0 0 s top trends. health, sustainability and ethics. This ties into a broader consumer lifestyle trend towards cleaner living; often achieved through consumption of plant-based foods and beverages.

As such, natural, trusted and recognisable ingredients continue to drive innovation, as shown by the increasing use of ‘clean labels’ on packaging and renewed demand for other sustainable ingredients, including ancient grains and nuts.

Products most likely to resonate with customers are those with clear health benefits and clean labels.

Innovation in plant-based protein is expected to shift in a new direction, with grains, seeds and nuts being among the most popular ingredients.

2. Wholesome indulgence

Almonds not only deliver plant-based protein, but are packed with essential nutrients and deliver on taste, versatility and sustainability.

S

nacks are big business conscious consumption is on the rise as the consumer increasingly demands for ‘healthy’ and ‘natural’ snacks that ‘taste good and feel good’ continue.

There has been a si nificant rise in demand for snacks that deliver a natural and wholesome appeal.

This has encouraged manufacturers to adapt, meeting the needs of consumers by responding to this demand.

Innovation is everywhere, particularly in the Almond sector - Almonds nutritional value, along with being clean label and sustainability friendly have been many reasons why they have already been utilised by manufacturers to help meet demands, and have been the most popular nut within product introductions in Europe in 2018.[1] Dariela Roffe-Rackind, Director urope lobal ublic elations at the Almond Board of California,

KennedysConfection.com

adds: “Almonds are a great example of an ingredient that not only deliver plant-based protein, but are packed with essential nutrients, whilst also delivering on taste, versatility and sustainability. As testament to this, product developers are utilising all 15 almond forms across categories, from functional smoothies, to almond protein powder and defatted flour to blended bur ers.

Lu Ann Williams, Director of Innovation at Innova Market Insights highlights the top three trends expected to drive innovation in the snacking sector this year…

1. The plant-based ‘revolution’

2020 is the year coined by Innova Market Insights to see their predicted clean label, sustainability ‘plantbased revolution’ come into action.

2020 is set to see plant-based snacking move towards trends in this food revolution. Consumers are becoming increasingly interested in

Consumer preferences for healthy food are constantly evolving.

Williams continues: “This is largely dictated by the focus on certain macronutrients, such as protein, from the media and scientific community. lthou h macronutrients taking the limelight tend to be exclusive, consumers are seeking more balanced & complete concepts, that don’t compromise on flavor or simplicity.

Almond-containing products often feature numerous claims pertaining to general health, macronutrient content, and, increasingly, functional properties and sports performance. RoffeRackind adds: “Almonds are a healthy ingredient for new product development, seen by consumers in rance, taly and the as the ‘healthiest nut’.[2] ven in ermany, a market that has traditionally seen almonds as a baking ingredient or sweet seasonal treat, almonds are seen as the second healthiest nut.”

She continues: “There is a body of scientific research into their health benefits with over 170 published papers exploring the role of almonds in heart health, diabetes, weight

management and more. They are also a natural, nutrient-rich ingredient with an appealing taste and crunch.[3] “Increasingly, consumers are seeking out ingredients that are convenient, healthy and sustainable, without sacrificin on taste. roduct developers are tapping into the nutritional appeal and extensive versatility of almonds to grow and innovate within their product lines.”

3. Natural, earthy & botanical flavors crowned as king

Consumers are increasingly reco nisin the influence of texture and flavour in their foods and beverages; they are also looking for a pleasant sensory experience and feelings of indulgence. According to Williams, “Consumers are seeking opportunities to indulge without sugar, resulting in the rising popularity of floral and botanical flavours, which we ll continue to see feature in introductions across cate ories. ni ue sensory experiences are increasingly popular amongst consumers, which is giving way to more spice and earthy ingredients like seaweed and traditional est frican flavours.

She continues: “Exciting hybrid concepts that mix taste profiles exemplify this trend further, combinin subtle natural flavours with extravagant sweet, savoury and spicy flavours.

Roffe-Rackind concludes: “This flavour trend is somethin we ve really seen grow this year in North America and other markets and it’s one we’re expecting to develop into Europe as we go in to 2020.”

[1] Innova Global New Product Introductions report 2018, released May 2019.

[2] Almond Board of California Snacking with Almonds whitepaper, 2018 [3] According to Innova’s Global New Product Introductions report 2018 (released May 2019), “crunchy” was the descriptor used most frequently on almond products worldwide.

Kennedy’s Confection January 2020

11

EXCLUSIVE INTERVIEW

1-2-1 with Jorge Marún Ramírez, CEO of Hacienda San José, Ecuador

Cocoa farmer to chocolatier!

n us ennedy is the first n lish-spea in ournalist to visit the company, acienda San os in the os ios rovince entral cuador, who, after many years of successful cocoa rowin , now seem to be ust as ood at ma in chocolate. ur editor was een to find out more about their strate ic move into chocolate production

Above: Angus Kennedy (right) speaks to Jorge Marún Ramírez (left) as he tours the family’s herb garden

M

ost companies visit tend to ma e chocolate first and then may et involved in the farmin as that does seem to be somewhat of a trend, must admit. couldn t wait to meet my host as this was a different story for me. ifferent in the way that this family decided to ma e chocolate bars and couvertures after 97 years of cocoa farmin , which to anyone would seem entirely lo ical.

So, what made them decide to ma e chocolate and what, moreover, did their product taste li e an farmers really become producers and producers become farmers n this case, my hosts are extremely ood coo s and hu ely welcomin and warmhearted people, so we are off to a very promisin start. am in cuador and we ic off the day by drivin from San oren o in the orth of cuador down throu h the smeraldas rovince alon the reat acific i hway to our final destination, to the company acienda San os . fter many hours of drivin myself, eon ennedy, and members from the cuador

12

Kennedy’s Confection January 2020

overnment whom or anised our tour , arrive at this 100-year established, fifth eneration family cocoa farm. am reeted by the wonderfully relaxed owner and , or e Mar n am re , as well as members of his deli htful family.

The company buildin also a family house is beautiful, and we immediately meet and reet members of his team and sample some local home rown produce. t seems as if nothin oes to waste - am offered a very tasty cup of cocoa fruit pulp drin for ic off which comes as a very welcome refreshment in the -de ree heat. risp-li e snac s are even made for us from the casin of the cocoa pod.

The Mar n family are all coo s of considerable s ill, muse, as we spend the mornin tryin various cuadorian delicacies rown on the farm includin , plantain snac s with home-made chillies from the arden and tea from their herb arden. t s a ood start am thin in their coo in is ex uisite, so can t wait to try their chocolate bars.

KennedysConfection.com

or e Mar n am re ta es me to their herb arden and am invited to pic a leaf from a Stevia plant which was very pleasant, as the last item consumed a few hours beforehand was a raw cocoa bean from the pod which, am sure many of you now, is somewhat bitter. or e then invites me to wal with him in the well tendered family ardens and it appears that they can row almost anythin . ot only are there thin s to eat, but the most ama in tropical flowers are rowin all around me in this ma ical landscape.

The farm is hu e 100 hectares of palm, 00 of cocoa and 700 of bananas with other supplementary crops, with 00 hectares of banana that they row for themselves. am thin in what a heavenly life it is, to row all you can eat. They even had honey, in fact they hardly ever need, am told, to o to a supermar et and now not even for chocolate. s or e and wal to ether in his tropical arden it felt more li e was havin a uided tour of est ondon s ew Botanical ardens Angus Kennedy: Tell me a bit about the farm and your family. t s really beautiful around here, an oasis of taste and beauty. ow did all of this happen Jorge MarĂşn RamĂ­rez: Than you n us. e are very pleased to welcome the first uropean ournalist to our farm too My family came from the ebanon in the early 1900 s, ma in me part of the th eneration of cocoa rowers. The farmhouse where live now was once my father s, alon with the farm. e own this farm that is currently 1,000 hectares 00 of cocoa and the rest is bananas, palm oil and rice. e have around 0 employees. t s really hard to believe that we started with ust 0 hectares of bananas. e have been producin cocoa beans ri ht from the start.

AK: es, love it here, tell me how have you ept it oin so lon JMR: f you are not efficient, it s not possible to achieve sustainability. This is the first thin we focus on, before thin in about the other fundamentals. t is hu ely important to ta e care of the environment, as well as the people you have to ta e social responsibility. e produce solely at this farm sin le source and our production here serves two main purposes social and environmental. e try to educate our farmers as best as possible without an educated farmer, it is impossible to tal to our wor ers about ta in care of the environment. or example, we eep bees and often ive the honey to the local people in the area. This is so they can sell the honey themselves, which in turn, improves livelihoods in the surroundin communities. e also monitor the honey for pesticides, so we can ensure that these don t pollute the natural environment.

AK: nice touch or e, and of course you have cocoa and a lot of it see hat is so special about the cocoa here

Sacks of cocoa can be found all over the plantation as well as in the Hacienda itself

KennedysConfection.com

JMR: e have ust planted a new variety of cocoa here, launched only last year. This is a bean only rown in cuador, so we are hopin for a very different flavour to anythin that has been produced before. i ht now, we are tryin to measure the productivity - althou h it is bein rown within various pro ects around the country, we are loo in for a more diverse enome than others that are bein rown at the moment. really believe that the difference between ood and bad chocolate is how the cocoa has been fermented. ere, we harvest beans every wee and then start the fermentation process immediately which is much more efficient than pic in the beans all at once. t s uite excitin as cocoa has been cultivated here for around 00 years but we have only ust be un to ma e our own chocolate, which we started producin around three years a o. The principal process hasn t really chan ed for that lon , but we are usin technolo y that was developed from years of banana production and nettin . tons per hectare. Therefore, we are currently producin around 00 tons of cocoa a year now.

Kennedy’s Confection January 2020

13

The impressive Hacienda sits at the heart of the 870Ha plantation and is the home of Jorge Marún Ramírez and his family

“After many hours of driving we, myself, Leon Kennedy, and members from the Ecuador Government (whom organised our tour), arrive at this 100-year established, fifth generation family cocoa farm…”

AK: nd that is sold at a fixed price, ri ht That s not so excitin is it JMR: o, it s definitely not, you are ri ht There is a fixed price for beans and not for finished products, so this is a bi motivator for us, yes. s a producer in cuador this is a very unusual choice normally, cocoa producers start cocoa farms, not the other way around.

AK: ascinatin , so what was the first product you made M e started off with a simple 0 bar - actually used to use it as a business card for promotin our company when we first started lot of people really li ed the chocolate, so we made more bars with different percenta es of cocoa. e also started producin couvertures for the industry as well.

AK:

hy would a family of farmers wish to start in chocolate

JMR: ell it ma es sense, we are producin the main and most expensive in redient to ma e chocolate, but there is actually another side to this story now you as . t was the fifth eneration, my son that as ed me, why don t you ma e chocolate dad and it was a very ood uestion

AK: hat does it feel li e ma in the switch from bein a family of farmers to farmers and producers t must be a different ame with new competitors

AK: ids are the reatest teachers, or e. ow old is your son and what s his name

JMR: es, it s a totally different business, have been travellin a lot, to learn as much as can about how the mar et wor s as well as consumer behaviour, trends, and how to achieve sustainability which is our main ethos.

JMR: Smilin on the ball

AK:

is name is uan, he is ten years old now and ri ht

AK: That s wonderful, so where do you rind the beans here on the site

s it

JMR: ctually, we rind in uaya uil, further South from here.

My brother s wife s family are in the rindin business and they have a factory there. So, this is mainly due to our family connections and an talian entleman we now, Bruno Brevi,

14

whom has spent his life in the chocolate industry - we wor closely with them on the production side.

Kennedy’s Confection January 2020

here do you plan to sell your chocolates

JMR: e are already present in seven countries includin a reat response from the S and apan, so we are very pleased with the developments in business.

AK: see we have your father with us now - he must be very proud to see the next enerations do so well and come forward with new ideas for the business.

KennedysConfection.com

Angus Kennedy on the Hacienda San José cocoa farm in Babahoyo, Ecuador

JMR: Yes, my father, Jorge Marún Sr, is very pleased you have asked him this question Angus – thank you! He says he is living here on the farm taking care of the people, which he loves to do.

He is the one watching over everyone! [We all laugh] Leon Kennedy (who is also learning about the trade) and I are then taken by car to see the cocoa plantations. 400 hectares in all and we see miles and miles of cocoa trees. This is, they claim, grown in an area known for the best cocoa in the world.

Jorge has it all planned. We are even handed a machete to try and open up our own pods first time for everythin and are then shown how they prune and irrigate them. Pruning is done by hand - which seems like an enormous job considering how many thousands of trees they must have.

Jorge then takes us back to the family Hacienda, where his father and mother live and in true Ecuadorian style, we are all offered lunch cooked by his mother in his own house which was a truly wonderful and memorable experience. I feel totally at home with this warm-hearted, passionate and hugely knowledgeable family.

Hacienda San José has been in the cocoa business for nearly 100 years and producing chocolate for just under four years now. The progress is remarkable, greatly assisted by the family’s passion for cooking and great tastes.

They also supply semi-finished chocolate for industrial use in 250 gr. and 3 GK drops. Also, on the menu, as one would expect, are: Cocoa Beans, Liquor Powder and Nibs. Their chocolate bars come in a 50g format and range from a standard 70% - 100% dark chocolate with various additions including nibs and Macadamias that they bring in. They also produce a rather fine mil chocolate in a and a combination. t s pretty much all from the farm as a naturally single source with a traceable and highly sustainable story to boot.

I am handed a bar of his chocolate and snap a bit from a 70% version. Already the cacao that is used in these bars has gone on to win Silver at the International Chocolate Awards for Best Chocolate Bar (their 80% with Nibs bar). Considering they have only been ma in finished chocolate bars for less than four years, it holds a delicious fruity chocolate flavour with a stron retention. t s a flavour one would expect from Ecuador whom I know as a nation, are keen to show the world their individual cocoa tastes. Hacienda San José produce a great product and the family behind this remarkable progress deserve all the credit they are due.

16

Kennedy’s Confection January 2020

I left their farm and said my goodbyes rather reluctantly.

It almost felt like a holiday resort and I wanted to stay for a few days - forget a few hours, this is a totally cool place to live, what with the ama in tropical flowers, excellent homecooking and warm-hearted smiling people. It was a privilege to cover this story and I am keen to see how our article helps this well-deserved family to change-up another gear – hopefully opening doors for them on their journey forwards.

We wish them a fantastic 2020 ahead. I am pleased to say that Hacienda San José has agreed to speak at the next London Chocolate Forum in London this October and in the meantime, we are very happy to make the introduction for you.

Left: Chocolate Hacienda San José was created by the 5th generation of the family

KennedysConfection.com

VISIT US AT

HALL 3

BOOTH D32

Your partner for producing the best chocolate, compound & other fat based masses

At Caotech, we know our customers and understand their needs. When it comes to chocolate processing, product quality and reliability are important factors for success.

In cooperation with our clients, we develop the most efficient processing lines for chocolate, compound & other fat based masses, enabling clients to produce the best products for their customers. By using our ball mill lines, our clients are very successful in the confectionery business, meeting the demands of the market in all respects.

Our capacities range from 10 up to 3000 kg/hour, from batch wise to continuous. The unique configuration of the grinding tank, shaft, and media guarantees optimum grinding efficiency.

This makes the equipment suitable for processing heat sensitive masses, such as sugar free chocolate or compound.

Advantages of our equipment are: r r r r r r

Limited space requirements Efficient power consumption Low maintenance costs Consistent product quality Perfect particle size distribution Long(er) shelf life

After sales support is one of the most important key factors in a business relation. We maintain regular contact with our clients, assisting them whenever necessary. Thanks to our support and flexibility within our organisation, we have grown rapidly in recent years. Caotech are world leaders in confectionery grinding technology.

Handelsweg 3 - 1521 NH Wormerveer - The Netherlands phone +31 75 640 43 13 - info@caotech.com - www.caotech.com

iSM 2020 PREVIEW - THE BRITISH PAVILION

Sponsored Content

The British Pavilion: iSM, Cologne 2020 According to the Director of UK Pavilion Organiser PS8, Sandra Sullivan - premiumisation and dietary innovation are set to take the UK Pavilion at iSM by storm…

T

his year sees the iSM trade show celebrate its 50th anniversary, at a time when innovation from UK manufacturers is key to meeting the demand for products that offer quality ingredients, provenance and sophisticated flavours 92% of Brits eat chocolate; 59% do so daily, according to Mintel. dventurous flavours such as sea salted caramel, chilli and cardamom were unlikely to be on show 50 years ago but are now a key ingredient for many UK brands, feeding the demand for premium, sophisticated adult confectionery.

This demand drives the high level of innovation on show in the UK pavilions at iSM 2020.

Exhibitors will offer new twists to mainstream confectionery and products caterin for specific dietary requirements such as free from, vegan and vegetarian, meeting the need for consumers wanting to know more about ingredients and origin or products.

Here are just some of more than 80 companies on show in the two UK pavilions in hall 4.2 and 5.2 at this year’s iSM: • Award winning, gourmet popcorn manufacturer Joe & Seph’s will launch their new vegan popcorn at iSM alongside showing their extensive range of luxury popcorn in a wide variety of delicious flavours.

• Ethical chocolate maker Seed & Bean produce 100% organic chocolate bars. Their dark vegan chocolate bars with 100% compostable foil makes them the first chocolate brand to have fully compostable packaging.

• Buttermilk, makers of dairy fudge, brittles and honeycomb, will launch their new ranges of Vegan Caramel Sea Salt

18

Kennedy’s Confection January 2020

Honeycomb - Light, crunchy and dipped in rich dark chocolate, caramel salted honeycomb is the perfect sweet treat.

• Freedom Confectionery will display their branded retail bags of gelatine free marshmallows, including new Choc Mallow Bites, as well as launching MallowOut, a world exclusive of the new Gelatine Free Vegan Marshmallow Bar smothered in Moo Free Chocolate, plus B2B food service marshmallows including barrier coated, freeze dried and dehydrated marshmallows.

• Uncle Joe’s Mint Balls are now also available Sugar Free. The fashion-conscious brand of gourmet sweets, Candy Kittens, are made with natural, vegan friendly ingredients and are also gelatine free.

• The entire MIA range is now officially accredited ve an and the brand has added three additional Great Taste Awards to its portfolio, bringing the total to four for its Baobab & Salted Nibs, 75% Dark Chocolate, 100% Cocoa and Candied Orange.

“Adventurous a o r ch a ea alte caramel chilli an car amom ere nli ely to e on ho year ago t are no a ey ingre ient for many ran fee ing the eman for remi m o hi ticate a lt confectionery…”

Sandra Sullivan MBE, Director of UK Pavilion Organiser PS8

• Valeo Confectionery will be showing their new exciting vegan friendly hard candy, Frulo Very Cherry Fizzies, which recently won the Innovations Award at Yummex 2019!

• Jealous Sweets produce “junkfree” sweets. Shamelessly tasty, vegan, gluten-free and sugarfree options. o artificial colours or flavours, all pac ed beautifully for a guilt free treat.

Sandra Sullivan MBE, Director of UK Pavilion Organiser PS8, commented; “iSM is such a strong show and has again attracted an inspiring number of companies, from small start-ups to those that have been making quality products for over 100 years.

“Confectionery remains an affordable treat and it’s great to see so many premium products for the gifting and mainstream markets alongside the newer trends. It’s the ability to evolve, innovate and meet new demand that is core to the success of so many UK companies and very much on show at iSM; I wonder what they will be making in another 50 years’ time!”

KennedysConfection.com

ISM 2020 PREVIEW - THE BRITISH PAVILION 1890-2020

Celebrating 130 years

1899

Kennedy’s are proud to support the British Pavilion

KennedysConfection.com

Kennedy’s Confection Janury 2020

19

iSM 2020 PREVIEW - THE BRITISH PAVILION

Sponsored Content

Exhibitor List Company

Stand No.

Website

Company

Stand No.

Website

A.L Simpkin & Co Ltd

4.2 - J19

www.alsimpkin.com

LoveCocoa.com

4.2 - G21

www.lovecocoa.com

AIB Foods - Snack Factory

4.2 - H39

www.aibfoods.co.uk

Lucky Dip

5.2 - A015

www.luckydipltd.co.uk

Amelie Chocolat

4.2 - L14

www.ameliechocolat.co.uk

Mackays

4.2 - K28

www.mackays.com

Artisan Biscuits

4.2 - J21

www.artisanbiscuits.co.uk

Mackie’s at Taypack Ltd

4.2 - H37

www.mackiescrisps.co.uk

Beech’s Fine Chocolates

4.2 - H35

www.beechsfinechocolates.com

Montrose Chocolates

5.2 - B18

www.daniels-delights.co.uk

Boost Ball

5.2 - A020

www.boostball.com

New English Teas

5.2 - B012

www.newenglishteas.com

Bristows Of Devon Crawford & Tilley

4.2 - H26

www.bristowsofdevon.com

New York Delhi/VIP Nuts

4.2 - K40a

www.newyorkdelhi.com

Burton’s Biscuit Company

4.2 - H10

www.burtonsbiscuits.com

Orchard Valley Foods Group

4.2 - H21/ J20

www.countys.co.uk

Buttermilk

4.2 - H33

www.buttermilk.co.uk

Calbee Group UK

4.2 - L40

www.calbee.co.uk

Pimlico Confectioners

4.2 - K34

www.pimlicoconfectioners.co.uk

Campbells Shortbread

4.2 - J28

www.campbellshortbread.co.uk

Popcorn Shed

4.2 - H17

www.popcornshed.com

4.2 - K39/ L38

www.candykittens.co.uk

Premier Exports London Ltd

5.2 - B16

www.premierexports.co.uk

PW Brands - Petty Wood

4.2 - H31

www.pettywood.co.uk

Cartwright & Butler - Moordale Foods

4.2 - L18

www.cartwrightandbutler.co.uk

Regal Food Products Group Plc

4.2 - L32

www.rfplc.com

Rose Marketing

4.2 - G25

www.rosemarketinguk.com

Chewsy

5.2 - A13

www.chewsygum.co.uk

Seed & Bean

4.2 - K38

www.seedandbean.co.uk

Churchills Confectionery

4.2 - J10

www.churchills-confectionery.co.uk

Shortbread House of Edinburgh

4.2 - J37

www.shortbreadhouse.com

Coco Chocolatier

4.2 - G23

www.cocochocolate.co.uk

Stockleys Sweets

4.2 - J25

www.stockleys-sweets.co.uk

Cocoba Chocolate

4.2 - K35

www.cocobachocolate.com

Sun Valley

5.2 - B10

www.sun-valley.co.uk

Cofresh

4.2 - K10

www.cofresh.co.uk

Sweet Dreams (Choc Nibbles)

4.2 - K12

www.chocnibbles.co.uk

Corkers Crisps Ltd

5.2 - A019

www.corkerscrisps.co.uk

Sweet Life Enterprise - SugarSin

4.2 - K41

www.sugarsin.co.uk

Crème d’Or Ltd

4.2 - H13

www.cremedor.co.uk

Sweet Zone

4.2 - J17

www.sweetzone.co.uk

Crilco Confections

4.2 - G29

www.crilco.com

Swizzels Matlow

4.2 - K19

www.swizzels-matlow.com

D2 International

5.2 - A017

www.d2international.co.uk

4.2 - L20

www.mrstanleys.com

Deans of Huntly

4.2 - K18

www.deans.co.uk

The Gourmet Candy Co (Mr Stanley’s)

Duncans of Deeside

4.2 - H11

www.duncansofdeeside.com

The Little Treats Bakery

4.2 - H23

www.thelittletreatsbakery.co.uk

Eat Natural

4.2 - K31/ L30

www.eatnatural.co.uk

The London Deli Company

4.2 - K37

www.thelondondelicompany.com

4.2 - K33

www.opalbond.co.uk

4.2 - J11

www.elizabethshaw.co.uk

The Natural Gum Company Ltd (Opal Bond)

Candy Kittens

Elizabeth Shaw Farmhouse Biscuits

4.2 - J38

www.farmhouse-biscuits.co.uk

The Original Candy Company

4.2 - K32

www.originalcandyco.com

Freedom Confectionery

5.2 - A21

www.freedomconfectionery.com

The Serious Sweets Company

4.2 - H28

www.serioussweets.co.uk

Fudge Kitchen

4.2 - K40

www.fudgekitchen.co.uk

The Silver Crane Company Ltd

4.2 - G11

www.silvercrane.co.uk

Gardiners of Scotland

4.2 - J29

www.gardiners-scotland.com

Thomas Tunnock Ltd

4.2 - J39

www.tunnock.co.uk

Golden Casket

4.2 - G19

www.goldencasket.co.uk

Thorntons

4.2 - K30

www.thorntons.com

Grandma Wild’s Biscuits

4.2 - L28

www.grandma-wilds.co.uk

Tilly Confectionery Ltd (Mrs Tilly’s)

4.2 - J32

www.mrstillys.co.uk

Hames Chocolates

4.2 - J31

www.hameschocolates.co.uk

Truede Ltd

4.2 - L36

www.truede.com

Hannah’s

4.2 - J30

www.hannahssweets.co.uk

Valeo Confectionery (Tangerine)

4.2 - H18

www.tangerineuk.net

Honeycomb Project Management Monty Bojangles

4.2 - J18

www.montybojangles.com

Walkers Chocolates

4.2 - K11/ L10

www.walkerschocolates.co.uk

Jealous Sweets

4.2 - K14

www.thejealouslife.com

Walkers Nonsuch

4.2 - K20

www.walkers-nonsuch.co.uk

JLM Global Foods

4.2 - H19

www.jlmglobalfoods.com

Walkers Shortbread

4.2 - K29

www.walkersshortbread.com

Joe & Seph’s Gourmet Popcorn

4.2 - J33

www.joeandsephs.co.uk

Whitakers Chocolates

4.2 - K21

www.whitakers-exports.com

Keep Calm Drinks (Infinity Brands)

4.2 - H20

www.infinitybrands.co.uk

Wholebake

5.2 - A25

www.9bar.com

Kennedy’s Confection

4.2 - J41

www.kennedysconfection.com

William Santus & Co Ltd

4.2 - J16

www.uncle-joes.com

Kingsbake - Divn of First Quality Foods

5.2 - A11

www.kingsbake.co.uk

Willie’s Cacao

4.2 - H29

www.williescacao.com

4.2 - H25

www.john-bull.com

KuanZa Ltd - Mia Foodie

4.2 - L41

www.miafoodie.com

Yummycomb Ltd - John Bull Confectioners

• For information and messages to Kennedy’s please contact the UK information stand •

20

Kennedy’s Confection January 2020

KennedysConfection.com

iSM 2020 PREVIEW - THE BRITISH PAVILION

Sponsored Content

BRITISH Pavilion Exhibitors

7KH 6LOYHU &UDQH &RPSDQ\ *

%XUWRQ¶V %LVFXLW &RPSDQ\ +

'XQFDQ¶V RI 'HHVLGH +

&UHPH G¶2U +

&KXUFKLOOV &RQIHFWLRQHU\ -

*ROGHQ &DVNHW *URXS *

7DQJHULQH &RQIHFWLRQHU\ +

3RSFRUQ 6KHG +

-/0 *OREDO )RRGV +

:LOOLDP 6DQWXV &R /WG 8QFOH -RH¶V

-

0RQW\ %RMDQJOHV -

&2&2 7KH $UW RI /RYH &KRFRODWH &RFRD * *

,QILQLW\ %UDQGV +

*UHDW %ULWLVK &RQIHFWLRQHU\ +

7KH /LWWOH 7UHDWV %DNHU\ +

(DW 5HDO 6QDFNV .

6ZHHW 'UHDPV -HDORXV 6ZHHWV /WG . .

:DONHUV &KRFRODWHV . /

$PHOLH &KRFRODW /

22

Kennedy’s Confection January 2020

7KH 6HULRXV 6ZHHWV &RPSDQ\ +

:LOOLH¶V &DFDR +

&DPSEHOOV 6KRUWEUHDG -

Main Boulevard

6LPSNLQV -

6ZHHW]RQH /WG -

&ULOO\¶V 6ZHHWV *

<XPP\FRPE +

2UFKDUG 9DOOH\ )RRG *URXS + -

Main Boulevard

(OL]DEHWK 6KDZ -

5RVH &RQIHFWLRQHU\ *

'HDQ¶V .

6ZL]]HOV 0DWORZ .

&DUWZULJKW %XWOHU /

$UWLVDQ %LVFXLWV -

6WRFNOH\V 6ZHHWV *DUGLQHUV RI 6FRWODQG - -

:DONHU¶V 1RQVXFK 7RIIHHV .

:KLWDNHUV &KRFRODWHV .

0U 6WDQOH\¶V /

0DFND\V .

:DONHUV 6KRUWEUHDG .

*UDQGPD :LOG¶V %LVFXLWV /

KennedysConfection.com

Exhibitors BRITISH Pavilion

â&#x20AC;&#x2122; %\ 2WKHUV

If anybody needs an extra copy of this issue, please visit stand J41

:KROHVXPV 'RUPHQ %XWWHUPLON %HHFK¶V 3RSSHG )RRGV &KRFRODWHV + &KLSV 6FUXEE\V + + +

8UEDQ )RRG %UDQGV +

0UV 7LOO\¶V -

+DQQDK¶V -

)DUPKRXVH %LVFXLWV /WG -

Main Boulevard

-RH 6HSK¶V -

+DPHV -

6KRUWEUHDG +RXVH -

2ULJLQDO &DQG\ .

7KRUQWRQV .

.HDWV &KRFRODWLHU .

7XQQRFNV -

6HHG %HDQ .

The British Pavilion 8. ,QIRUPDWLRQ

([KLELWRU /RXQJH - )XGJH .LWFKHQ .

1HZ <RUN 'HOKL . D

7KH 1DWXUDO &RFRED 7KH /RQGRQ *XP 'HOL &R &KRFRODWH &RPSDQ\ . . . &DQG\ .LWWHQV . /

(DW 1DWXUDO . / 5HJDO )RRG 3URGXFWV *URXS 3/& /

7UXHGH /WG /

6XJDU6LQ .

&DOEHH 8. /WG /

Presenting over 80 biscuit, confectionery, snacks and chocolate companies taking part in the British Pavilion at 2020â&#x20AC;&#x2122;s iSM trade show in Cologne

0,$ /

KennedysConfection.com

Kennedyâ&#x20AC;&#x2122;s Confection Janury 2020

23

ISM 2020 PREVIEW - THE BRITISH PAVILION

Sponsored Content

iSM 2020 PREVIEW - AROUND THE STANDS

Stand K40 Hall 4.2

Fudge Kitchen: ‘London Slider’ range a celebration of Britishness

F

udge Kitchen launch their new ‘London Slider’ range at iSM 2020: four lines of handmade fudge bearing iconic symbols of one of the world’s greatest cities and showcase their Union Flag packaged range of gift fudge and an extensive Christmas 2020 range of brittles, fudges and caramels.

“2020 will be Fudge Kitchen’s sixth iSM,” explains Fudge Kitchen MD, Sian Holt, “which is a testament to how important the show is to us. Over the years, it has given us quality leads for UK and international buyers that have si nificantly helped rowth and has developed our distribution networks

across Europe and as far as Canada.”

“As we are a very person-based company,” she continues, “iSM importantly allows us to personally reconnect with our existing customers, introducing them to our products, ranges and new pac a in and helpin them to hone their listings for 2020 – with Christmas always a key planning focus. I am looking forward to scouting for interesting new products, developing themes and inspiration to take back to our busy development kitchen in Kent.”

Fudge Kitchen will again be there in February, then, appropriately overlooked by the GREAT of Great Britain, where they will be showcasing their own celebration of Britishness, including a range of four fudge selections emblazoned with the nion fla , and their 0 0 NPD, the London Slider range, launching at the show.

Says Rupert Allinson, FK’s Key Accounts Manager, “We are very excited about unveiling our new London Sliders at iSM. The packaging celebrates three much loved icons of our capital – Big Ben, the classic red Telephone Box and, of course, the London bus – alongside a fourth generic ove ondon line ma in it the perfect, premium gift product for London based or focused brands, particularly in the tourist, hospitality and travel sectors.

“From gift shop souvenirs to hotel loyalty rewards to impulse treats in the city s finest stores to corporate gifts for London brands. These are six handmade squares of premium vanilla fudge that speak of the history of the city and are made less than 60 miles away in Kent, the Garden of England.”

Stand J031 Hall 4.2

Hames Chocolates launches first British chocolate range

U

K-based chocolate manufacturer, Hames Chocolates, has announced it is launchin its first British chocolate bar range on 1st February 2020, just in time for iSM. Made with sustainably grown cocoa from Cocoa Horizons and milk from cows who graze in British meadows, the Great British Chocolate range is made in the company’s factory in Lincolnshire.

The new range, which consists of a milk, white, 55% dark and 71% dark chocolate bar and come in two sizes (94g and 65g), was developed with the British palate in mind.

Carol Oldbury, Director at Hames Chocolates explains: “We have been making chocolates in Lincolnshire for 15 years and are passionate about what we do. We

24

Kennedy’s Confection January 2020

are really proud to be launching our first British chocolate bar.

With a deliciously smooth taste and mouthfeel, the new range is the best of British and is proof that you don’t have to go far to find excellent chocolate. ith its own design, printing and packing facility in house, Hames Chocolates offers bespoke gifting and confectionery solutions and with an option for express delivery, businesses can also place last-minute orders.

Alongside the Great British Chocolate range, Hames Chocolates’ also manufactures truffles, filled chocolates, chocolate bars, chocolate Neapolitans, Easter eggs, private label chocolates, bespoke chocolates, moulded chocolates, hollow chocolate fi ures and chocolate boxes, which make ideal business gifts.

The Great British Chocolate Range Tasting Notes 71 ar - ntense cocoa flavours with a smooth rounded finish 55% Dark - Well balanced, smooth, yet bittersweet, which lingers on the palette Milk - Caramel and creamy with a high roast and balanced cocoa taste hite - Smooth, ich and creamy with distinct vanilla flavour

KennedysConfection.com

iSM 2020 PREVIEW - AROUND THE STANDS

Stands D050 – E053 – D052a Hall 10.2

German Sweets

O

nce again, German Sweets, the Association for the Promotion of Chocolate, Confectionery, Biscuits, Snacks, and Ice-cream Exports, supported its member companies with several trade fair participations in the past year.

According to German Sweets, in 2017, exports already increased by 1% in volume compared to 2016. Especially chocolate products (+5%), sugar confectionery (+3,2%) and raw pastes (+2,3%) were

able to increase their exports in the last year. However, despite many trade policy challenges li e Brexit or the trade conflicts between the US and China, confectionery exporters are optimistic about the upcoming trade fair year.

Visit the iSM 2020 trade fair to experience the diversity and innovative range of products created by German manufacturers, from chocolate to sugar confectionery, biscuits, snacks, cereals and raw pastes first hand.

German Sweets are at the following exhibitions in 2020:

iSM, Cologne (02-05.02.2020) - Hall 10.2, Booth No. D050/E053 M.A.D.E., Paris (17-18.03.2020) - Porte de Versailles, Hall 7.1 Sweets & Snacks Expo, Chicago (19-21.05.2020) - Exhibit Hall, Booth 2143 Food Ingredients Europe, Frankfurt (01-03.12.2020) – Hall 4.1, Booth No. A60/B60/B7

Stand K031 – L030 Hall 4.2

Eat Natural

E

at Natural, who celebrate their 22nd birthday in 2020, are proud, long-running participants of iSM each year. This year, they’re going to be giving a lot of love to their range of breakfast cereals: High Fibre granola, Low Sugar granola and Ancient Grains toasted muesli.

All three breakfasts are bursting with natural goodness and taste credentials, contain ero refined su ar, are naturally hi h in fibre and are good for vegans too. Eat Natural now has two hi h fibre recipes to shout about - both the new granola and fibre pac ed bars, which pac ed with dried fi s, chun y pieces of nuts, a pinch of sea salt, all carried by a smooth layer of dark chocolate.

High Fibre granola is made with gluten free oats and a lovely contrast of textures from spelt, chia and seeds and buckwheat for a fully plant-based recipe. Low Sugar granola is made with coconut blossom nectar and is packed with chunky pieces of nuts for a really satisfying start to the day.

Ancient Grains toasted muesli contains no fewer than five rains British gluten free oats, puffed uinoa, fla ed amaranth, chia seeds and toasted buckwheat.

The muesli is further enhanced with coconut blossom nectar, and toasted pumpkin, linseeds and sunflower seeds.

All three join the already popular Gluten Free granola with

Buckwheat, Seeds and Honey, and Gluten Free Toasted Muesli Buckwheat, creating a threestrong gluten free power trio which sits within the current breakfast offering from Essex’s favourite fruit and nut bar brand.

Praveen Vijh, Co-Founder and his team will also be extolling the virtues of their two newest bars fibre pac ed and simply vegan, the brand’s newest vegan bar. The ‘simply vegan with peanuts, coconut and chocolate’ bar is centred around a ran e of hi h-fibre plantbased ingredients such as gently toasted peanuts, juicy pumpkin seeds, roasted chickpeas, and sunflower seeds.

Stand J033 Hall 4.2

Joe & Seph’s

U

K based gourmet popcorn brand Joe & Seph’s have launched an indulgent new range, Chocolate Popcorn Bites. The first of their ind, the Bites marry decadent chocolate with their renowned gourmet popcorn.

Founder, Joseph Sopher created the new chocolate popcorn bites after many late nights experimenting in his kitchen.

The range launched last year

26

Kennedy’s Confection January 2020

featuring their famous Salted Caramel Popcorn individually placed in a cup of luxurious Dark or Milk Chocolate for a meltin-the-mouth moment of pure indulgence, rounded off with a satisfying popcorn crunch!

This January, Joe & Seph’s have launched a new addition to their Chocolate Popcorn Bites range with the development of their new White Chocolate & Raspberry Popcorn Bites. They are

a decadent and delicious pairing of creamy, melt-in-your-mouth white chocolate, with the fruity, zing of our gourmet raspberry popcorn. An exceptional combination. Joseph says, “We’ve wanted to create a more decadent sweet treat for a while that’s different to our range of gourmet popcorn. I can’t wait for everyone to try them, though I must hazard a warning, they’re extremely moreish…”

KennedysConfection.com

We take care of your confectionery L A R E K A PA C K A G I N G S O L U T I O N S DEVELOPMENT SIZE CONVERSIONS REBUILDING

How can you optimally run your packaging machines for chocolate and sweets and at the same time make better use of your marketing efforts? At Lareka we develop with care solutions for smart packaging. With these you can reduce the costs, broaden and deepen markets and offer end users a more attractive product.

How can you respond to new opportunities and increase your power? Contact an innovating OEM and beneďŹ t from 30 years of knowledge and experience.

The Netherlands | +31 (0)40 208 66 66 | info@lareka.nl | www.lareka.nl

iSM 2020 PREVIEW - EDITOR’ CHOICE

STAND G19 Hall 4.2

Quality and taste from

Golden Casket Group While they may be small in size compared to the larger UK brands, Golden Casket Group are Scotland’s largest independent confectionery manufacturer. They are wellrenowned for their quality and taste in the confectionery arena with a range that spans across boiled, chocolate, fudge, Toffee, Gum, jelly and chews.

i

SM is a great launch pad for showcasing any NPD (new product development) and for Golden Casket, this year will have a huge focus on the group’s ‘Millions’ brand, which has been growing and evolving since 1991.

‘Millions’ is now the 11th largest brand in kids sugar confectionery out of 342 brands. (source IRI).

2019 saw a raft of additional brand extensions to ‘Millions’ and in areas never touched before by the company – in bakery, snacking and drinks. The drinks side which includes fi y su ar-free uices to an amazing range of three flavoured waters which are ust as good in taste and compliment the ‘Millions’ brand.

Also launching at iSM are two lines under the ‘Millions’ umbrella. Firstly, Mega Millions Mega Chewy & Tasty – the big brother of the original ‘millions’ – is vegetarian, made with pea protein and absolutely nothing artificial inside. n addition, the ‘Millions Multipack’ is part of the Mega Millions Pack containing five superb punchy flavours.

This runs nicely with the success of Multipack sharing which is dominant in the UK market and grew 10% from last year.

On its heels are the fabulous ‘Millions Squishies’ – made in their jelly plant in Greenock, these tiny squishy, squashy jellies are bursting with the fabulous millions flavours of bubble- um, strawberry, orange, apple and blackcurrant.

And if these two new products within the brand were not enough, Golden Casket have an additional flavour for 0 0 wor in alon side Universal launching Banana Millions Minion flavour such a fit of these two brands and coinciding

28

Kennedy’s Confection January 2020

with the summer 2020 blockbuster movie, ‘Minions: Rise of Gru.’ The stand this year will be ‘Millionated’ but Golden Casket’s other brands will be there across Buchanans and Gibbs showing all their Toffees, whirls, splits, Fudges in many flavours, boiled sweets in every colour and flavour, chocolate caramels and fondant creams not

2019 saw a raft of additional brand extensions to ‘Millions’ and in areas never touched before by the company

to mention mints, chews, bon-bons and a host of pastilles, gums and soft fruity pectin jellies.

The indulgence is always there in a Buchanans line from a chocolate Peppermint Cream with its soft fondant, oil of peppermint for strong fresh taste and 57% cocoa solids. The Chocolate Dipped Fudge has become very popular, now with the added Salted Dipped Fudge to group’s range. Chocolate Eclairs and also now Butterscotch Chocolate Eclairs – a little of what you fancy does you good!

KennedysConfection.com

Look at Her...

press 20/980

Engineering and perfection The press 20/980 is pure mechanical excellence.

assure that hygiene and ergonomics features are always at the top.

Her brilliant engineering has been developed from the layout of our series 980. With the highest production capacity ever conceived before, she’s the concrete expression of mighty force.

Our attention to details and the application of the latest technology and innovations

This press goes above and beyond the market’s standards, by establishing new ones.

Built by specialists, She has no equal.

Just look at Her…

People. Press. Power.

Via Gerola, 1 | 23801 Calolziocorte (LC) | ITALY | Tel. +39 0341 631048 - 633015 | Fax +39 0341 644578 | e-mail gsr@gsr.it | www.gsr.it

GSR_PS_pressa_20_vasi_2018.indd 1

02/02/18 13:43

iSM 2020 PREVIEW - EDITOR’ CHOICE

STAND K21 Hall 4.2

A bold new look for

Whitakers Chocolates

Chocolate manufacturer ‘Whitakers Chocolates’ is set to unveil a bold new look at iSM this year.

The Yorkshire-based company, who celebrated their 130th birthday early 2019, will showcase their new loo and extended product ran e, which includes foiled chocolate hearts, truffle spheres, new flavours of fondant creams and chocolate eapolitans.

T

he new look is all part of Whitakers Chocolates’ wider rebranding, which saw the company launch their new logo earlier this year.

As the company explained; “we are extremely proud of our heritage and would never lose sight of this, but we also know how important it is to move forward and adapt to new tastes, trends and environmental issues.

“We are pleased to announce that from 2020, most Whitakers Chocolates’ branded retail products will be Fairtrade and our dark chocolate products, whether in retail or food service, have been registered by the Vegan Society.”

William Whitaker, Managing Director, said: “It has certainly been a year full of developments and changes, but all for the right reasons. e identified the risin demand for ethically sourced chocolate and sustainable products and we have worked hard to meet the stringent requirements set to achieve these. I am so proud of what the team have achieved and

30

Kennedy’s Confection January 2020

Recyclability and plastic reduction have also been a key factor in the rebranding exercise.

cannot wait to launch the new range in 2020.”

Recyclability and plastic reduction have also been a key factor in the rebranding exercise.

Whitakers Chocolates have worked closely with leading packaging specialist, Qualvis, to create new, innovative packaging styles that consumers will love, but at the same time to reduce plastics and increase recyclability across the whole range.

Richard Pacey, Sales Director at Qualvis, said: “This has been a truly exciting project for us to work on with the team at Whitakers.

They have embraced a wide range of packaging and printing innovations, to enable their products to have the impactful visual shelf stand out, tactile feel to the packs and importantly deliver all of this in a fully recyclable and sustainable route.”

Anyone wanting a sneak preview of the new look range ahead of the iSM trade fair should keep on eager eye on the Whitakers Chocolates website and social media channels.

KennedysConfection.com

iSM 2020 PREVIEW - EDITOR’ CHOICE

Stand J011 Hall 4.2

Elizabeth Shaw showcase

new and best-selling ranges

Elizabeth Shaw, a leading heritage brand in UK confectionery, will return to iSM 2020. With a British legacy spanning more than 130 years, Elizabeth Shaw is renowned for its now classic After Dinner Mint and Liqueurs range, synonymous with the Christmas season and quality gifting among UK consumers.

R

ecognised as the world’s leading trade fair for confectionery and snacks innovation, iSM will see Elizabeth Shaw celebrate the launch of its ‘Ginspired Tipples, the first in-laid boxed chocolate to be brought to market by the brand beyond its established Mint collection.

A sharing centrepiece at hristmas and all year-round, ‘Ginspired Tipples’ (178g), developed in collaboration with British craft gin Pinkster, contains 1 contemporary in-coc tail chocolate flavours, infused with original Pinkster made from real fruit – a ‘gin lovers treat.’

The launch has expanded Elizabeth Shaw’s foothold in the boxed chocolate mar et, which had a registered total retail sales value of £830m in the UK in 01 , with in-laid accountin for 25% of this value.1 li abeth Shaw s luxuriously tempting range of Chocolate Biscuit retail and gifts packs will also make a return to this year’s fair. Positioned within the UK’s Top 10 uxury Biscuit brands2, each flavour combines indul ent chocolate with crisp, crunchy and chewy textures a modern yet classic offering within everyday treats and seasonal gifts.

Speaking ahead of the fair, Karen Crawford, Managing Director of Elizabeth Shaw, said: “After a hugely successful attendance at last year’s iSM, we’re back this year to spread the word and educate visitors about our rich British heritage, and the opportunities that come with working with us.

“Our strength lies in spearheading product innovation and flavour collaborations – designed to offer UK and international retailers something different at Christmas.”

32

Kennedy’s Confection January 2020

“Our strength lies in spearheading product inno ation an a o r collaborations – designed to offer UK and international retailers something different at Christmas.”

1 Source: Nielsen 05.01.19 2. Source: Nielsen Scantrack Total Coverage 52 WE 29.12.18

KennedysConfection.com

Extraordinary Cho c o l at e

Experiences Come and visit us on our stand in the UK Pavilion Hall 4.2 Stand J11

OVER 130 YEARS OF CHOCOLATE DEVOTION

Sample our iconic After Dinner Mint Chocolates and Liqueurs, as well as our new Biscuits and Chocolate innovations.

iSM 2020 PREVIEW - EDITOR’ CHOICE

Stand J039 Hall 4.2

Tunnock’s: a rich history and a bright future Based in Uddingston, Scotland, Tunnock’s have been producing quality products for the food industry since 1890.

H

eaded by the grandson of Thomas Tunnock (b.1865), the family business has been a staple name in the confectionery industry with well-known products names such as Teacakes, Caramel Wafers, Snowballs and Caramel Log Biscuits to name a few.

Tunnock’s commitment to investing in the latest innovation and technology has enabled the company to now produce in excess of 500 million biscuits annually which is just as well given that they now export to over 30 countries.

Long established export markets such as Saudi Arabia are now very mature for Tunnock’s and couple that with the fresh retail strategies in Australia, Canada and the USA, there is no doubt that Tunnock’s demand is higher than ever.

As a beloved distributor of sweet treats for over a century now, Tunnock’s have been continuing to adapt and expand into the 21st century and are set to bring traditional values with modern approaches to iSM’s 50th anniversary. With their recent innovation of bite size Caramel Wafers performing so well, Tunnock’s have now launched bite size Caramel Logs too. Both of which are now available in eye catching pouches, which will be on display at this year’s iSM.

and I said I’ll send her some over!”

The chocolate-coated marshmallow on a biscuit base was designed by Sir Boyd in 1956. The caramel wafer made up of five layers of wafer, four layers of caramel and fully coated in milk chocolate, was created by Sir Boyd’s father Archie in 1952. Sir Boyd jokes: “I prefer the caramel wafers but only because we make more money from them.”

New export manager Thomas Tunnock hired Kevin Hayes as Export Manager in October 2019 as a replacement for the retiring Mr Alan Burnett, who had been at the helm for some 16 years.

Bringing over 13 years’ experience in sales functions ranging from the technology sector to textiles and food exports, Hayes has been managing sales of Scottish made goods to overseas markets successfully for over six years,

from strong existing markets which have benefitted from now havin the ability to better keep up with consumer demand since the factory extension and fresh approaches in some of the company’s existing markets have led to new high-

volume sales channels opening with national retailers in a number of territories.

Hayes concludes: “You cannot fail to be impressed with the rich history of success this family business has achieved in export markets, the loyal relationships they have developed over many years with fantastic overseas partners and the drive the company has to develop and grow market share for the Tunnock’s brand.”

Sir Boyd Tunnock’s Knighthood Becoming one of the UK’s most recognisable confectionery treats, the creator of Tunnock’s teacakes, Boyd Tunnock, received a knighthood at Buckingham Palace on 21st November 2019 for his services to business and charity.

The 86-year-old, who runs the family-owned business in Uddingston, South Lanarkshire, revealed that The Queen prefers his snack over the caramel wafer, invented by his father. Sir Boyd said: “She said she prefers the teacakes

34

Kennedy’s Confection January 2020

specifically in textile products and Scottish Salmon.

“I am incredibly excited to begin my journey at Tunnock’s, to build upon the solid foundations the Tunnock’s family have laid in key markets worldwide and continue to develop our presence on the global stage,” says Hayes.

Export sales in Tunnock’s now account for 20% of the company’s turnover with recent growth coming

KennedysConfection.com

CHOCOLATE BISCUIT TIME 12 million biscuits produced every week

www.tunnock.co.uk

J002847 Kennedys Biscuit Time A4.indd 1

13/12/2019 14:20

iSM 2020 PREVIEW - EDITOR’ CHOICE

Stand L041 Hall 4.2

MIA returns to iSM with a a n

a urs that

MIA, short for Made In Africa, will make its second iSM appearance this year. A challenger brand out to change the status quo of chocolate by adding production value in Africa, MIA is founded on the brand mantra ama in flavours that do ood.

A

t the 2019 London Chocolate Forum, Brett Beach, Director of MIA, used one of the company’s case studies to explain the company’s mission to create positive impact through a holistic approach to chocolate and supply partners in Africa.

The company are renowned for their powerful sustainability approach - exploring how this higher purpose impacts brand values, their Made-In-Africa production model, pack design and their relationships with market partners (importers/ distributors, retailers, consumers).

Throughout their research, MIA look at how they can be measuring the impact activities and craft clear messages that speak to consumers, while also exploring new quality tastes in their chocolate products.

At iSM, MIA will present its eight-strong range of 75g dark block chocolates, which benefit from some positive developments since iSM 2019.

The entire MIA range is now officially accredited ve an and the brand has added three additional Great Taste Awards to its portfolio, bringing the total to four: • Baobab & Salted Nibs (2 stars) • 75% Dark Chocolate (2 stars) • 100% Cocoa (1 star) • Candied Orange (1 star)

36

Kennedy’s Confection January 2020

The entire MIA range i no officially accre ite egan an the ran ha a e three a itional reat a te ar to it ortfolio

MIA will also launch the newest product in the range, Dark Chocolate Chef’s Drops.

Single origin and crafted bean-to-bar in Madagascar, the chef’s drops contain 65% cocoa to create a semisweet chocolate infused with the gentle red fruit notes synonymous with Mada ascan fine flavour cocoa.

MIA Dark Chocolate Chef’s Drops are available in 500g and 5kg formats and come in convenient 3 g portions for easy measurement and quick melting. Retailers interested in joining the MIA journey to transform livelihoods in Africa with ama in flavours that do good can contact a stockist or MIA: hello@miafoodie.com or www.miafoodie.com.

Stockists: USA, Belgium’s Chocolate Source; UK, Cotswold Fayre; Germany, Market Grounds; Sweden, Zebeda Chocolate; markets outside USA and Europe, Cocoda.

KennedysConfection.com

iSM 2020 PREVIEW - EDITOR’ CHOICE

Stand K029 Hall 4.2

Walkers Shortbread: celebrating 43 years at iSM Producers of the World’s Finest Shortbread, Walkers Shortbread is one of the largest branded Scottish food exports and the UK’s leading exporter of shortbread.

For over 120 years, Walkers Shortbread has become one of the most well-known brands in the world, as it continuously delivers an iconic taste of Scotland through its extensive range of luxury products.

The company has developed by focussing on baking the best shortbread using only the finest in redients. o artificial flavourin s, colourin s or additives are ever used. Walkers stays very close to its roots, with the 5th generation of the family now involved in the business. It’s still based in Aberlour, with all its products baked in Speyside.

The Scottish heritage and provenance continue to be a driver for the brand,

38

Kennedy’s Confection January 2020

Walkers Shortbread prides itself on its e i le a roach to business, tailoring ranges, sizes, tastes and style formats to e ort mar et and partner requirements. with the easily recognisable Walkers Shortbread tartan and logo gaining attraction and generating appeal across over

100 widely spread overseas markets, including the USA, Canada and Australia.

Walkers products are distributed in approximately 100 widely spread overseas markets such as Japan, the Far East, Middle East and Europe. Walkers is committed to supporting the global demand for its products, having subsidiaries in two of its larger markets, USA and Germany, with the latter being the company’s largest European market.

Walkers Shortbread prides itself on its flexible approach to business, tailoring ranges, sizes, tastes and style formats to export markets and partner requirements. From its bestselling pure butter shortbread, through to its vast biscuit, foodservice and

collaborative partnerships ran es, the brand can efficiently cater to specific needs whilst still delivering on quality, using only the finest of in redients.

This will be the 43rd iSM that Walkers Shortbread will be attending with the team, utilising the opportunity to discuss key political and trading issues with existing trade partners and to continue developing the business. Walkers are constantly aware of evolving industry trends and changes and are dedicated to moving with the times, coping with the challenges of ongoing business implications, including recent impacts from Brexit and tariffs in America. The brand will also be displaying a number of new products, as well as revised designs for existing ranges.

KennedysConfection.com

www.walkersshortbread.com

iSM 2020 PREVIEW - EDITOR’ CHOICE

Stand J29 Hall 4.2

Gardiners of Scotland: r n n un ue a urs t han a e u e ran e Gardiners of Scotland is a family owned manufacturer of fudge and other confectionery made in the heart of Scotland.

F

rom the sleepy town of Lesmahagow near Glasgow, Gardiners high quality handmade fudge is sold worldwide and comes in a range of highly decorative embossed tins and cartons. or over fifty years ardiners, led by their Managing Director Tom Gardiner, have positioned themselves as one of the global brand leaders in the confectionery sector. Their reputation for quality and presentation has attracted multiple world-famous brands (including famous Alcoholic labels) to partner with Gardiners, producing a blend of their own uni ue flavours and the meltingly delicious, luxurious and creamy flavour of ardiners handmade fudge.

Brands ranging from Baileys Irish Cream to Jim Beam Bourbon Whisky, The Famous Grouse and Caorunn Gin (to name but a few) have all partnered with Gardiners.

These brands, and more, can be

40

Kennedy’s Confection January 2020

...uniquely designed tins and cartons that provide a quality keepsake, delicious adult self-indulgent treat or perfect gifting present for family and friends... found with their own uniquely designed tins and cartons that provide a quality keepsake, delicious adult self-indulgent treat or perfect gifting present for family and friends.

Gardiners range of confectionery can be found not just online but across many of the well-known retail outlets throughout the UK and Europe. They are a popular

choice for Department Stores, Farm Shops, Garden Centres and Quality Independent Confectioners whilst you will also find their ran e in many Duty-Free shopping areas at Airports across the UK and Europe.

For over 30 years, Gardiners have attended iSM. It has provided them with an ideal showcase not only to promote new products and generate new leads and sales but also to meet other manufacturers and suppliers who they can discuss business opportunities and markets with.

Through iSM, Gardiners have built their export sales by introducing products on a face to face bases to buyers that they have attained from Europe and throughout the rest of the world.

At this year’s event, Gardiners will be introducing several new additions to their range with more famous global drinks brands joining Gardiners, including Laphroaig Whisky Fudge and Teachers Whisky Fudge which will sit alongside their existing and exquisite range of country life/sea life premium embossed tins.

KennedysConfection.com

iSM 2020 PREVIEW - EDITOR’ CHOICE

Stand C010 – D019 Hall 10.2

Barry Callebaut:

staying ahead of the trends for 2020

Global confectionery group, Barry Callebaut, has announced new product launches for iSM’s 50th anniversary after evaluating the leading trends for 2020 – expanding further on their breakthrough innovation Ruby chocolate last year.

42

Kennedy’s Confection January 2020

KennedysConfection.com

iSM 2020 PREVIEW - EDITOR’ CHOICE

S

erving the entire food industry, from global and local food manufacturers to artisanal and professional users of chocolate, Barry Callebaut Group remains one of the world’s leading manufacturer of high-quality chocolate and cocoa.

At last year’s iSM, Ruby chocolate was recognised as a leading food trend by research agencies, media and food experts.

This fourth type of chocolate was awarded for its innovation in the US and the Middle East and the event hosted eleven new brands that introduced the fruity new flavour.

Looking at what the future of chocolate is and what the chocolate confectionery landscape will look like for the next 50 years, Barry Callebaut looked into Centennials: looking for options that are healthier, indulgent and shareable on Instagram. In keeping with all of these trends that are already dominating 2020, Barry Callebaut are going a step further with a brand new launch for iSM.

Plant Craft Coins - Milk Dark Chocolate plant based dairy free tablets

Plant-based indulgence

Consumers are increasingly interested in foods and drinks that not only taste good, but that also have other positive benefits.

Today’s consumers are healthminded and environmentallyconscious, wanting their products to be good for them, good for the planet and taste great.

A similar trend is occurring in confectionery products. For example, chocolates can be produced with a higher cocoa percentage or made to contain less sugar. Additionally, products can be enriched with ingredients— like fruit or nuts—that are perceived as better-for-you.

“Honest” foods are what consumers want. These foods must embody it all: good taste, good nutritional value, and a mindfulness of the planet and its inhabitants. Consumers desire happy, healthy lives, and food is an integral part of this.

They want to exist in harmony with their world but cannot do so without foods that are harmonious with their desires and values.

Plant Craft is Barry Callebaut’s new range of dairy-free and

KennedysConfection.com

“Beyond a large range of vegan products, Barry Callebaut went the extra-mile and is developing a unique European footprint of fully-segregated dairy-free factories.

Their new range of dairy-free chocolate, cocoa and nut products is set equip consumers with all they need to create indulgent dairy-free creations.”

vegan products crafted with an indul ence-first mentality.

Beyond a large range of vegan products, Barry Callebaut went the extra-mile and is developing a unique European footprint of fully-segregated dairy-free factories. Their new range of dairy-free chocolate, cocoa and nut products is set to equip brands with all they need to create indulgent plant-based creations.

To celebrate the best of plants, Barry Callebaut’s technical experts crafted a new dairyfree m*lk chocolate: a creamy, smooth chocolate delight; 100% plant-based, 100% indulgent, 100% sustainable.

14% of the population adopted a flexitarian diet, while only classify as vegan.

They are navigating seamlessly between plantbased products one day and animal products the next, with taste being the main purchase driver. This represents an interesting market opportunity, as illustrated by the rise of plant-based drin s 9.

2019-2024)1 or plant-based ice creams. In 2019, the plant-based ice cream market represented 1 m and is expected to row +12.6% year-on-year in the next five years.

Flexitarians are on the rise

The next generation of consumers are looking for experiences that are delicious, good for them and good for the planet. With that in mind, Barry Callebaut aim to accompany brands across market segments in this plant-based revolution.

Aware of the sustainability challenges eating meat poses, an increasing number of consumers are adoptin a flexitarian lifestyle: they are actively reducing their consumption of animal-based products and have a plant-based diet one or several days a week. In the UK alone, a 2019 YouGov study found that

Taste is key

Footnotes: 1. Euromonitor, 2019

Kennedy’s Confection Janury 2020

43

iSM 2020 PREVIEW - EDITOR’ CHOICE

Stand K030 Hall 4.2

Thorntons:

the UK’s favourite seasonal brand

Ferrero’s unique and iconic brands are well-loved throu hout the and include inder, tic tac, errero ocher, Thorntons, utella B- eady and utella.

T

he success of each brand is based on quality products which are carefully crafted and supported with si nificant investment, to deliver reat tastes for customers and stron profits for retailers.

The multi-million-pound acquisition of Thorntons in 2015 is part of its continued investment in the competitive mar et, which will see the company continue to target further growth in the UK through the strength of its existin brands, while expanding into new categories and occasions. Ferrero is committed to buildin a stron and sustainable company that will continue to surprise and deli ht consumers with hi h quality confectionery products and experiences. nnounced in late 019, the Ferrero group will be investin .7 million, in media campai ns across sprint 0 0 for its mar et, which includes the development of 10 new seasonal lines to complement its core range. Thorntons will also be adding two new products to its range. Sitting alongside its bunny aster e desi ns, the new Dinosaur and Unicorn eggs (151g) will feature fun and eye-catchin desi ns with a hi h level of characterisation to brin the popular creatures to life. oo in towards the new year, evi Boorer, ustomer

44

Kennedy’s Confection January 2020

We expect to see shoppers planning in advance and being more considered in their purchasing decisions for Mother’s Day and Easter evelopment irector at errero, explained the expansion of its e ran e was a ey mar etin priority, with aster remainin a stron period for the business, driven by nostal ia purchase impulses.

“We expect to see shoppers plannin in advance and bein more considered in

their purchasing decisions for Mother’s Day and Easter. We would therefore encourage retailers to stoc up early to ma e sure they meet the

demand for those shoppers loo in to purchase in advance. n the flipside, alentine s ay is uite last minute for shoppers, so it s important to be bi and bold two wee s prior to the day to yield success.” or this year s iSM, Thorntons will be showcasing their deluxe Sprin and lassics range (pictured below) as well as handcrafted, artisan style chocolate in various flavours such as in er, cappuccino, pineapple, apple, strawberry and mar ipan.

KennedysConfection.com

iSM 2020 PREVIEW - EDITOR’ CHOICE

Stand H021 J020 Hall 4.2

Orchard Valley Food Group set to show biggest range The group brands of Orchard Valley Foods Group (OVF), including recent acquisitions Confection by Design and County Confections, will be exhibiting to ether for the first time at iSM this year.

T

he combined rchard Valley Foods Group comprisin onfection

by Design (now Orchard Valley Foods Harrogate), County Confection (now Orchard alley oods St ves as well as Candeco (now Orchard Valley oods Malmo and the ori inal Orchard Valley based in Tenbury Wells, Worcestershire will be showcasing its largest range of inclusions, decorations, fud es and honeycombs yet, alon with new ve an suitable su ar shapes, mallows, biscuit, fud e, lemon su ar crunch and nonpareils strands. eflectin the current trend for caramel flavoured products, the rchard alley oods team will be available to discuss its expertise in caramel, includin fudge, toffee, hard boiled caramel and honeycomb.

The company s latest innovation, Toffee omb , a richer, more intense version of honeycomb, developed to be used across a range of ice cream, desserts and sweet bakery applications will be a hi hli ht. ni ue to rchard alley, Toffeecomb , is a fusion

46

Kennedy’s Confection January 2020

“The scale of our company means that customers can rely on us as a ‘one stop shop’ solution for all their decoration and inclusion needs of the many flavour layers found in toffee or butterscotch with the open bubble structure of a honeycomb or cinder toffee.

The product s aeration means that it has 30% less sugar than standard toffee inclusions, ma in it an ideal solution for adding texture and subtle sweetness to reduced sugar bakes and desserts. Toffee omb is also versatile enou h to be used as the basis for other exciting flavour combinations too such as sweet and salty, utumn flavours and Blac colourways.

Also on show will be County Confection’s exciting range of artisan chocolate creations, from aster s and shaped characters, to coated honeycomb and chocolate bars. onfectionery Confection is skilled – and passionate about ma in bespoke chocolate products, whatever the season, applyin artisan s ills on a lar e scale.

The new Orchard Valley Foods Group and supplies decorations and inclusions to the global ice cream, confectionery, ba ery and chocolate industries, along with an assortment of products from hi h uality manufacturin partners, including fudge, biscuit pieces, toffee chips, mini marshmallows, chocolate pieces and sprin les.

The combination of rchard Valley Foods’ international sales, mar etin and distribution,

alon with andeco s fla ship manufacturin site in Malmo, Sweden, ma es for a first-class business. irect from the Malmo site, the new Orchard Valley Foods Group is now able to offer an even wider ran e of caramel and fud e formats. herry Blumber M of The Orchard Valley Foods Tenbury Wells said: “Orchard Valley Foods is dedicated to being ‘the in redient that ma es a difference’ for food and confectionery industry customers across The lobe, from lar e scale manufacturers to food service operators of all si e. The scale of our company means that customers can rely on us as a ‘one stop shop’ solution for all their decoration and inclusion needs.

KennedysConfection.com

Home of the trusted Confections, Ingredients and Decorations specialists, making the complicated simple!

Are you going to ISM? If so can you really afford not to come and visit our stand?

Stand HC21 in Hall 4.2 the British Pavillion

Fudge, Honeycomb, Toffee, Sugar Sprinkles, Mallows and much more!

Get in touch to book some time with one of our experts Get in touch to book some time with one of our experts laurence.arnaud@ovfgroup.com www.ovfgroup.com +44 (0) 1584 811137

EXCLUSIVE INTERVIEW

Ecuador demands radical changes for cocoa farmers FILM

2

FILM

B-2

2

B-2

8

7

6

Pics: (Left) Xavier Lazo Guerrero, Ecuador’s Agricultural Minister meets with Angus Kennedy (right) in Quito

Our Editor speaks with Xavier Lazo Guerrero, the Minister of Agriculture and Livestock of the Ecuadorian Government 48

Kennedy’s Confection January 2020

KennedysConfection.com

QUITO, ECUADOR 23RD NOV 2019

Whilst travelling through South America last year, Angus Kennedy was invited to do an exclusive interview with Xavier Lazo Guerrero, the Minister of Agriculture and Livestock of the Ecuadorian Government – discussing the rich history of the country’s cocoa, the issues that surround its produce and the challenges facing the chocolate trade affecting the country and around the world today.

FILM

2

FILM

B-2

2

FILM

B-2

10

9

8

Angus Kennedy: It’s a great pleasure to meet you and in this wonderful location in Quito too, thank you. Xavier, please can you tell me about your position in the Ecuadorian Government and what your responsibilities are?

Xavier Lazo Guerrero: On behalf of the Government, it’s our pleasure to welcome you here to Ecuador Angus. Yes, I have been the Minister of Agriculture and Livestock for Ecuador since August 2018, developing stable and longterm policies with several programs including, technical assistance and promoting exports of our products, mainly as premium and sustainable.

AK: That’s quite a responsibility. Please could share with our readers a little bit of background about the cocoa industry in Ecuador?

XLG: Well, there was a recent archaeological study that found our homegrown rainforest cocoa beans to be over 5,000 years old, which is 3,000 more years than the oldest findin s in Mexico. So, the history of cocoa in cuador is quite detailed as we are sure to say that cocoa and its use are originally from this beautiful land.

KennedysConfection.com

During colonization, cocoa was one of the main exports to Europe, and the money coming from it financed the armies for our independence around the 1820’s. It remained the main export (at the same time we were the world’s largest exporter) for 100 years until around 1916-1920, where two factors hit us very hard – the effects of WWI dropped demand and prices, and a little later, the arrival of diseases wiped most of the plantations.

We still remained producers of high-quality cocoa, but in small volumes (around 80k MT per year) until 20 years ago where a second boom of cocoa began. This was mainly thanks to a new variety of cocoa, the CCN51, which is highly productive and resistant to diseases, so now, we are the third largest exporter with 320k MT per year. Today, cocoa is the third largest non-oil export after shrimp and bananas worth around $750 million per year.

AK: Yes I was reading that history too, I can’t wait to see the Amazon when I come back in February 2020. Can you give me some statistics about the industry/production?

Kennedy’s Confection January 2020

49

2

B-

Left: Left Below: Maximo Pincay - Ecuadorian Cocoa Farmer and father of three on his farm that Kennedy’s visited in Quinindé Below: Pacari is one of many new and successful chocolate producers starting up in Ecuador

“…We want our farmers to sell their cocoa not as a commodity, but as a premium and sustainable cocoa.”

XLG: Of course. Now that we are at 320k MT per year, we still have around 600k hectares of cocoa, with a proportion of circa 0- 0 between - 1 and acional fine aroma cocoa), which means our overall average yield is still low - around 0.5 MT per hectare. This is mainly due to poor technical methods and cultural practices in the plantations.

The cocoa boom was mainly thanks to the CCN-51, but people just planted it and thought that that was it, because the old plantations were managed that way – as a simple harvest crop.

A well-managed plantation can get 2 MT per hectare, and if it is on better soils, there have been some cases of 4-5MT per hectare! So, if we do things right, this means a proper transfer of knowledge to the farmers, a proper loan policy, and access to irrigation, we should bring that average up to around 1.2-1.5 MT per hectare.

If we do things right, we can match Ghana, which is the second largest cocoa producer with 800k MT, without planting any more trees than what we have right now! We are confident we can reach this, we have the proper tools for it, and since February 2019 President Lenin Moreno signed the PMC (Plan de Mejora Competitiva) of cocoa, which intends to reach this goal in 10 years.

AK:That’s admirable goal. I am sure you could do that. What about the chocolate industry in Ecuador? Can you give me an idea of some of the players here – import, export or any useful information?

XLG: So far, we are mainly exporters of cocoa beans, and small percentage of beans stay in the country to be processed, and of course we want to change this. To reach this, we have to increase productivity and have a larger volume of beans so that it makes sense for the bigger players to industrialize the beans here.

Regarding international players, both Nestlé and Ferrero have been here for decades, however since 2012 we have seen other big names wanting entry to the country, such as Ekom, Olam and even more recently, Cargill and Barry Callebaut.

At the same time, we have seen a surge of local craft chocolate, with premium brands that are already internationally recognised and some of them you have been able to meet during your visit. These brands don’t have

50

Kennedy’s Confection January 2020

the same financial muscle as the bi players to invest in marketing, and here is where we think you might help us Angus, in letting the world know; that if we have the best cocoa in the world, then we certainly must have the best chocolate.

AK:Ha yes well I always try and help all the time! The chocolate and cocoa industry needs to move on as you say, and many of our readers already are playing important roles in this. Can you tell a bit about Cocoa farming in Ecuador - are you happy with it at the moment and are there some things you would like to change?

XLG: There are certainly things I am happy about Angusone of them, for sure, is this year’s results in the Salon du Chocolat in Paris. Using genetics from INIAP, our agronomical research institute, which is the world leader in cocoa research our cuadorian farmers too all first places in cocoa quality at the event.

There are things I am less happy about. The main thing being that cocoa is traded in the stock market which is supposed to be more transparent, but there has been a lot of speculation in the last years.

The world’s cocoa market is of around 4.5 million MT per year, nonetheless around 15 million is traded which creates un ustified drops in prices that hit farmers very hard. We want our farmers to sell their cocoa not as a commodity, but as a premium and sustainable cocoa.

Ecuador has zero deforestation, we have laws that protect wor ers, offerin them 1 of profits. e use almost no pesticides at all, so we think consumers should be aware and demand Ecuadorian cocoa in the chocolate they consume.

AK: I agree with you there, it’s a thick nut to crack. How much on average does a cocoa family receive in earnings a year?

XLG: Well, this will of course depend on the price. For about three months it has been at about $2,400-$2,600 per MT, but in the past three years it has been at around $1,800-$2,000.

But beyond that, there is also a big difference between a Nacional and a CCN-51 farmer.

KennedysConfection.com

www.hebenstreit.de

Many ideas change the world…

Some of ours set new standards.

Like our baking plate, the largest of its kind: 1,000 x 350 mm*

HIGH-END ENGINEERING

PROCESS EXCELLENCE

INNOVATIVE SOLUTIONS

THE IDEA FACTORY * Setting standards with smart ideas is a tradition at HEBENSTREIT. We aim to deliver genuine benefits such as cost effectiveness and reliability to you. Our maxi-format 1,000 x 350 mm baking plate does just that – as well as setting new standards. It guarantees highest productivity on a compact footprint, plus maximum service life. That’s just one of our many ideas that contribute to your success.

RZ_Anzeige1_Waffel Exdrudat_210x297_GB_ohne.indd 1

10.03.17 12:54

Above: The Cotopaxi Volcano in Ecuador - nearly 1000 metres taller than the highest mountain in Europe is one of many jaw dropping places to visit

The first have only a yield of 0, MT, and on most cases only a premium of 0- 0, so that means an income of 00 dollars hectare per year. These are low maintenance plantations, so usually they are only harvesters which are part of a family wor force.

The second, the - 1 farmers, may have one MT with not much input but a potential to row yields easily with the proper a ronomic and administrative assistance. ltimately, the proper price is needed at so that farmers can invest in the plantations to reach these oals.

AK: es see, it s not that simple is it There are a lot of challen es. hat other challen es do you thin you as a country are facin in the cocoa industry

Below: Kennedyâ&#x20AC;&#x2122;s on tour in Ecuador meet the Pincay Family who run a small cocoa farm in Ecuador

XLG: There are many challen es and admium is definitely one of them. admium is a heavy metal metal found in the earth durin cocoa production and we see it as a non-commercial barrier. e are bein told one of the main reasons behind the imposition of a heavy metal limit in chocolate is because of concern by consumers in urope, mainly in ermany. e want uropean consumers to now, that if there is some admium in our beans, it is not down to irresponsible practices that contaminate the beans, it is because we have volcanic soils which have some heavy metals, and cocoa trees ust absorb them as any other nutrient.

Sadly, past authorities, from both private and public sectors, did little to avoid this and now it is too late. onetheless, we want to still fi ht this, because if you do a simple oo le search of diseases related to consumption of admium via chocolate you will find nothin , and we already now some other heavy metals will have some restrictions. These restrictions should be based on scientific peer reviewed studies, but they are promoted under pressure by roups of consumers.

So, the best way to avoid this is to educate consumers on the way we farm and why it is happenin . The world has been eatin cuadorian cocoa for centuries very safely, and it can definitely continue to do so, but we have to be consistent about this messa e.

AK: es avier and the beans are fabulous admit So what lobal chan es would you li e to see in the industry that would help problems in South merica and cocoa farmin in eneral XLG: e want the industry to source for sustainable cocoa and pay what it is worth 0 of the cocoa in the world is sourced by ust two companies, and the same percenta e is produced by the two top exporters, vory oast and hana, so let s find a mechanism to have a bottom price of cocoa that farmers can have not ust a decent, but a ood way of livin .

To the consumers that will read this, when have they seen a drop of price in chocolate when cocoa is down o they now that cocoa prices were for five to six years almost double the price as in 017- 019 e must be aware, that all of the money that oes into top salaries of the industry as well as mar etin companies and the publicity of chocolate is bein paid by the money the farmers in the world are simply not ettin . They are at the bottom of the pyramid, and if thin s do not chan e, cocoa is not oin to be sustainable, therefore it mi ht be cut down in the near future. s you may already now, there have been some chan es lately due to the livin income differential that vory oast and hana are demandin , and we are watchin closely at what will happen. e thin we have ta en the ri ht approach and all of our cocoa is now sustainable - in two of the three pillars of sustainability environmentally friendly, social responsibility, and economic viability , but for the last one the price must be ri ht, and we want to open up the discussion.

AK: That s a very bold statement and admire you for sharin this with our readers. am sure many them will li e to comment online when we post this story too. avier, is there anythin else you would li e to share with the readers of ennedy s onfection, who am sure share many of your thou hts and would be interested in your point of you XLG: invite all of ennedy s onfections audience to come and visit cuador as you have here now n us, especially those involved in the industry, to et to now this wonderful history of cocoa in our country and see how we are recon uerin it. nd at the same time to see our wonderful rainforests, mountains and beaches.

AK: Than you yes the beaches now you are tal in avier we have ran out of time sadly but it s been a real pleasure to spea with you for this interview and m very much loo in forward to comin bac to cuador in ebruary to meet a ain. m sure readers of ennedys onfection will be supportive to your concerted efforts and will indeed, li e have, discover more of your ama in country.

XLG: My pleasure n us, than you.

KennedysConfection.com

www.h-d-m.com www.macintyre.co.uk www.h-d-m.com www.h-d-m.com www.macintyre.co.uk www.macintyre.co.uk

Engineering a delightful world.

Engineering a delightful world.

THINK OF THINK THINK OF COCOA AND COCOA AND COCOA AND CHOCOLATE CHOCOLATE CHOCOLATE AND YOU’LL YOU’LL AND AND YOU’LL KNOW WHO KNOW WHO KNOW WHO WE ARE .

WE ARE WE ARE.

www.h-d-m.com www.macintyre.co.uk

Confection ad_setup.indd 1

Engineering a delightful world.

Engineering a delightful world.

28/10/2019 09:29

PRODUCT

NEWS

New milk chocolate developed with nearly half sugar of normal treat SureChoc product gets consumer approval after being developed by partnership between University of Reading team and partners DouxMatok, Givaudan, and Strauss new snack to help consumers make healthier food choices

S

ugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.

A substantial portion of sweet snacks favoured by children contain chocolate, which contains around 50% sugar.

54

Kennedyâ&#x20AC;&#x2122;s Confection January 2020

This has ultimately prompted a newly developed milk chocolate bar to contain nearly half the sugar of a normal bar without losin the flavour of a beloved treat. The new formulations were developed through the SureChoc project, a partnership between leading industrial bodies and the University of Reading.... cont p56

Put your trus t in our hands and let us meet your wishes Economic

Automated

C us to mize d

Energy Recovery

CI P

Sucroliner

速

Jel l y S tar 速

HFDIII 速

Your partner for confectionery p ro c e s s i n g s o l u t i o n s www.haensel-processing.com

Rotamat 速 more than

PRODUCT

NEWS

“The aim of the project was not to achieve an exact match in all physical and sensory characteristics, rather to understand the changes and optimise formulations until we have products that are e ira le to the final con mer…”

The resulting chocolate bar, which has 44% less sugar than a standard milk chocolate formulation, also has increased fibre and a special type of su ar that enhances sweetness. The new sugar was developed by pro ect partners at DouxMatok and combines normal sugar alongside a mineral carrier to more efficiently deliver su ar to the taste receptors on the ton ue.

According to DouxMatok, the sugar reduction in chocolate and chocolate cookies using this sugar-based technology will enable products to be ood in taste, healthier to consume, and permit a chain effect to thousands of chocolate containin products.

In consumer tests run in 2019, 160 regular consumers tried SureChoc milk chocolate, and the

56

Kennedy’s Confection January 2020

consumer liking score was close to the re ular product .1 versus .7 on 7-point scale . onsumers li e different levels of sweetness; 28% of consumers found the full sugar product too sweet whereas of consumers found the reduced su ar product not sweet enou h.

Professor Lisa Methven, the head of the Sensory Science Centre at the University of Reading who leads the Sure hoc pro ect said Throu hout the pro ect we have tested the materials used and the resultin products chocolate and chocolate chip coo ies at the niversity of Reading. The aim of the pro ect was not to achieve an exact match in all physical and sensory characteristics, rather to understand the changes and

optimise formulations until we have products that are desirable to the final consumer.

“The tests bear this out, with a similar consumer liking score for a bar with nearly half the amount of sugar as a normal chocolate treat.

So, for example, the reduced su ar chocolate bar remains slightly less sweet and slightly less sticky than the regular sugar bar; however, the products are much closer in profile than products formulated without the DouxMatok sugar and before optimisation of the hi h fibre materials used.

“We also found that consumers were very engaged with the idea of buyin su ar reduced fibre enriched products. hen as ed if they would choose a hi h fibre product 7 said ‘yes’ for chocolate and 64% for

coo ies which increased to and 77 respectively if they new the hi h-fibre chocolate was also lower in sugar.”

This new pro ect will substantially modify DM technology, alongside functional fibres and ivaudan flavour solutions, for use in chocolate where su ar provides sweetness, texture, mouthfeel, bulking and is a flavour precursor. Their consortium stands out from other initiatives by aiming for 0 su ar reduction in chocolate where current solutions would need to use polyol technolo y which would not be clean label.

This new solution will not only be clean label but will provide added fibre for health-conscious consumers as well.

KennedysConfection.com

d Visit us! Hall 10.1 | Stan

G 039

02.02.-05.02.2020

AWEMA offers a large range of equipment for the chocolate production.

From small stand alone depositors up to fully automatic production lines, as well as spinning and decorating machines for painted hollow products.

At ProSweets AWEMA will exhibit various depositors.

AWEMA is your competent partner for the chocolate production.

www.awema.com

le

b la ai v 0 a 2 ue 20 og ary l ta u Ca Jan w n Ne i

R

Schokoladenformen Chocolate Moulds

www.hansbrunner.de

Chocolate Moulds for your success!

Schokoladenformen fĂźr Ihren Erfolg!

Gesamtkatalog

2020 -2022 Catalogue

KennedysConfection.com

COLOGNE

KĂ&#x2013;LN

Hall 10.1 D031

PROSWEETS 2020 PREVIEW - AROUND THE STANDS

Stand B046 Hall 10.1

BCH (Rochdale) Limited Spring Place

BCH is a manufacturer of process systems for the confectionery and food industries, providing solutions for starch gel-based liquorice and fruit extrusion, as well as syrup, caramel, jam, sauces and preserves. At ProSweets, the company will be exhibiting their Viscotator and Flow Divider

primarily designed to handle liquorice, starch gels, fruit twist and sugar pastes. These extruders can also handle viscous food pastes and gels. Also on the stand is the BCH Optima – more than simply a mixing vessel – this ultimate allin-one system has more processing options than ever before!

Stand D031 Hall 10.1

Hans Brunner The company BRUNNER GmbH was founded in 1935 and started the production of chocolate moulds made of plastic in the 1950´s. Besides the wide range of standard products, BRUNNER is specialized in the production of long-lasting, customized moulds.

BRUNNER offers its customers a unique full service, comprising expert advice at the product

development stage, partnership with machinery manufacturers, in-house production of the very highest technological level and creation of precisely realized moulds. The customer therefore receives a tailor-made solution. At ProSweets 2020, the company will focus on industrial moulds and thermopressed spinning moulds in new colour and material variants.

Stand H070 Hall 10.1

Krcpack Ambalaj Sanayi Ticaret A.S KrcPack Ambalaj Sanayi Ticaret .S is a ma or flexible pac a in manufacturer of single layer and multi-layer packaging, readymade bags and pouches at the enterprise with a total area of 12.000 m2 (covered area of 9,000 m2, open 3,000 m2) equipped with the most modern high-quality and high-tech machines. With its si nificant experience and knowledge accumulated over the

58

Kennedy’s Confection January 2020

years of work in the packaging sector, KrcPack Ambalaj Sanayi Ticaret A.S has been exporting to the CIS countries, Europe, the Middle East. The company are committed to direct the world’s packing sector through contributing to developing innovative products, studies.

Their continuous investments in technology, infrastructure and high-quality equipment of world

standards allow up to deliver to the clients’ exceptional high service and their sales team consist of internationally skilled and dedicated people. KrcPack Ambalaj Sanayi Ticaret are set on offerin clients specific solutions that will greatly add value to their products and will be on hand at ProSweets to provide more information and answer any questions.

KennedysConfection.com

PROSWEETS 2020 PREVIEW - AROUND THE STANDS

Stand H59 Hall 10.1

Ammeraal Beltech Ammeraal Beltech will exhibit their specialist solutions for confectionery and snacks at ProSweets Cologne, on the span of the products’ capabilities on show is extensive -- the result of a long-time focus on the special needs of the food industry. Stand visitors can therefore explore many unique answers to the confectionery industry’s safe and clean conveyor requirements, all the way along the production and packaging chain.

As Ammeraal Beltech’s Global Food Industry Segment Manager, Giuseppe Allais, comments: “We offer a wide choice of applicationspecific belts that are eepin confectionery safely moving around the world. Good examples are our non-stick, low-friction PTFE, silicone-coated belts which

work happily at all temperatures between -70 C° and up to 260 C°; and our soft-lip UltraScraper, which is metal detectable, will keep your belts clean.

“And then there are our Ropanyl® cooling tunnel processing belts – ideal for chocolate tempering – and the recently-introduced Soliflex PRO mini -- a versatile food

belting solution which combines an optimal hygiene level with reduced overall costs of ownership.”

Giuseppe Allais is looking forward to discussing visitors’ needs and wants on the Ammeraal Beltech stand at ProSweets. “As well as providing the standard products from our ‘One-Stop Belt Shop,’ we are happy to design

and manufacture custom-made synthetic food-grade belts to cover every specialist requirement,” he says. “They can convey your smallest, lightest chocolates as well as your heaviest trays. Of course, our belting solutions are also designed to meet your HACCP programmes and comply with all the main international food standards.”

Stand C040 – D049 Hall 10.1

Dr. Otto Suwelack Nachf. GmbH & Co. KG Since Dr. Suwelack started in 1884, the company have continually gathered experience with the gentle drying of food. Now, during the decades, even centuries, they have gained an invaluable know how about the refinement of food that makes their products unique.

Coffee or sweeteners, sourdough, milk and milk specialties – all this food can be turned into premium

dried food ingredients.

The company’s Business Unit ‘Milk & More’ combines the best of milk. From fresh yoghurt to tempting caramel: milk products are not only an indulgent treat, they can be used as the basis for various applications or as an ingredient to enhance them.

Dr. Suwelack offer the entire range of dairy specialties as powder

– their assortment combines the advantages of both the excellent incomparable taste of the fresh product and the long shelf life and convenience of the powder.

In addition, their research & development team ensures the highest quality and, together with their application specialists, provides novel products and creative recipes.

Stand G039 Hall 10.1

Awema AG AWEMA AG offers a wide range of equipment for the Chocolate production industry since more than 50 years. From standalone depositors up to fully automatic production lines, as well as spinning and decorating machines for hollow and painted products - designed for highest quality in production. The modular system considers the growing situation of their customers.

AWEMA AG keeps all steps inhouse – from machining with the

60

Kennedy’s Confection January 2020

newest technologies, assembling and mechanical and electronical developing – understanding how to grow their high Swiss quality standards every day. In sales and installations worldwide, the company finali e the transfer to their customers.

Their user-friendly up-to-date control technology can be reexperienced at the booth, as well as in the equipped laboratory at the new company location.

Knowing about the customer’s

requirements, AWEMA AG takes care on the situation around and guarantees a short pay-back on customer invest.

KennedysConfection.com

PICK PICKAND ANDPLACE: PLACE: AACANDY CANDY ININYOUR YOUR MOUTH MOUTH ORORAABOX BOX ININAACARTON. CARTON. Cam Cam Cam a aGroup aGroup Group is isaisaleading aleading leading supplier supplier supplier ofofadvanced ofadvanced advanced secondary secondary secondary packaging packaging packaging systems systems systems in inthe inthe the confectionery confectionery confectionery industry, industry, industry, continuously continuously continuously investing investing investing in in innovative in innovative innovative solutions. solutions. solutions. www.camagroup.com www.camagroup.com www.camagroup.com

Hall Hall Hall 1313 - 13 Stand - Stand - Stand A33 A33 A33

PROSWEETS 2020 PREVIEW - EDITOR’ CHOICE

Stand D021 Hall 10.1

WOLF Spezialmaschinen: turn n c n ect ner

aste nt

r fit

The problem of recyclable confectionery waste is faced by every confectionery production independently from its scale. According to experts, companies lose up to 15% and more of the waste that could be turned into completely new products in demand on the market.

T

he problem of recyclable confectionery waste is faced by every confectionery production independently from its scale.

According to experts, companies lose up to 15% and more of the waste that could be turned into completely new products in demand on the market. n modern conditions fierce competition, constantly rising in price of raw materials, volatile consumer demand from Confectionery production requires flexibility and maximum efficiency.

Lothar A. Wolf Spezialmaschinen GmbH, which has been specializing in confectionery equipment, including non-waste production, for over 90 years, can help you turn pastry waste into innovative products.

Confectionery waste is inevitable an integral part of any confectionery production. The amount of waste depends from what products are produced at the company. For example, if producing wafer-products, the percentage of waste is always lar e - firstly, this is usually a large production, so to earn on wafers, the producer must sell a lot of them, and secondly, the wafer cutting technology involves the presence of waste.

Often manufacturers do not know what to do with the waste, some of them sell it cheaply, for example to animal food-producer.

Others throw their waste away. But after all, from confectionery waste can be easily create many new products - there are many recipes.

The line of screw type tempering machines with inclusions especially, designed to supply bulk solids products that can be immediately tempered with chocolate.

Products receive a very interesting taste, pralines or bars may contain any inclusions, for example rice balls, crumbs, dried berries and anything else. And even, the cluster machine PORTIOMAT doses a mixture of dry products (confectionery waste) and mix them with a dose of chocolate and cools it down. The resulting products are tasty clusters.

Confectionery production re ire e i ility an ma im m efficiency…

Which equipment is the basis for the manufacture of such products?

First of all, WOLF belt coater type DRA for coatings all kinds of centers with all shapes with chocolates.

62

Kennedy’s Confection January 2020

KennedysConfection.com

Come and see us DĂźsseldorf, Germany 07.05 - 13.05.2020 Hall 4 - Stand C25

PROSWEETS 2020 PREVIEW - EDITOR’ CHOICE

Stand D020 Hall 10.1

CAPOL: A tradition of innovation leadership At this year’s ProSweets, CAPOL celebrates two anniversaries in one.

T

he year 2020 marks the 50th anniversary of ISM as well as an important milestone in CAPOL history. In 1975, the company brou ht its first ready-to-use glazing agent to the market. A revolution those days, today the glazing agent CAPOL® 254N is still the old standard in chocolate glazing for manufacturers worldwide.

On the special occasion of the 45th anniversary of CAPOL® 254N, the company celebrates its wide range of chocolate glazing solutions which it has brought to market since then. The extensive product portfolio clearly demonstrates s tradition as the innovation leader in surface treatment for confectionery. ll-in-one la in solutions were one of the first product innovations resulting from

CAPOL also offers a full range of chocolate glazing agents to meet sugar-free, vegan, vegetarian and kosher or halal requirements continuous research. esi ned for less stic iness and uic dryin they reduce the finishin process by one step and wor without a shellac sealing. Since 2006/2007, to support nowadays ey industry trend, the company introduced or anic solutions accordin to the uropean B and merican standards.

Today, also offers a full range of chocolate glazing a ents to meet su ar-free, ve an, ve etarian and osher or halal re uirements. The Performance Plus glazing range for chocolate-coated centers was developed to provide enhanced properties and achieve superior loss at low dosa es. ndustry trends were always

64

Kennedy’s Confection January 2020

drivers for to find new solutions that help its customers to be a step ahead. The latest trend for increased consumer attention to in redients and labelin inspired to support its confectionery-manufacturin customers with two new solutions: a label-friendly and a preservativefree la in a ent. They address the need for la in a ents which permit transparent and clear in redient lists consumers expect.

KennedysConfection.com

Buyers & sellers of used production and packaging machinery for the chocolate & confectionery industries Contact us for all your used equipment requirements, and when you have machinery available for sale

www.raymondtravel.co.uk info@raymondtravel.co.uk Raymond Travel Machinery Ltd 97 South Street, Dorking, Surrey RH4 2JU United Kingdom Tel: +44 (0)1306 743780

PROSWEETS 2020 PREVIEW - EDITOR’ CHOICE

Stand D028, E029 Hall 10.1

Paradise Fruits debut crunchy range at ProSweets Paradise Fruits by Jahncke, the natural ingredients supplier behind four of Europe’s fruit and vegetable processing businesses, will debut its new range of freeze dried Crunchy granulates at ProSweets 2020.

D

eveloped by Paradise Fruits’ Freeze-Dried division, Crunchy granulates are manufactured through a specially adapted freeze-drying process that allows customers the option of a one component recipe made of 100% fruit, or a combination with yoghurt or additional carriers.

The granulates are available in bespoke shapes and cut into sizes, ranging from 1mm to 10mm, making them ideal for use in chocolate, confectionery and baked goods, as well as other applications.

Flavour combinations in the Paradise Fruits Crunchy range

include Strawberry & Basil, Raspberry & Thyme, Mango & Rosemary, Orange & Chilli, Mango & Matcha Tea and Strawberry & Tomato. Exotic blends with Apricot, Mango, Banana and Passionfruit and non-fruit flavours includin Cappuccino and Salted Caramel are also available. Bespoke recipes can also be developed to suit customer requirements.

Kurt Jahncke CEO of Paradise Fruits, comments: “Our Crunchy range is developed from 100% freeze dried fruits, which can be combined with vegetables, herbs and spices.

They are the natural choice

for manufacturers looking for a lightweight, nutritious and delicious ingredient to add flavour, colour and texture. The 100% pure fruit recipe retains many of the natural flavour and colour characteristics offered by fresh fruit, but in a format more suitable for snack and confectionery applications.”

During the event, Paradise Fruits Solutions will also showcase its new hi h fibre recipe, which provides less than 40% sugar (naturally occurring) than standard fruit ingredients and almost 0 of fibre per 100g. The recipe is available as fruit granulates, pastes,

drops and shapes and is ideal for manufacturers looking to create products that respond to an increasing demand for functional hi h fibre snac s.

Kurt Jahncke adds: “Fruits and vegetables that contain micronutrients such as fibre and protein are very appealing as they are perceived as having a ‘health halo.’ Retailers are therefore stocking products containin hi h fibre inclusions, as consumers look for confectionery and snacks that not only offer a treat but also contain natural and functional ingredients with nutritional benefits.

Fruits and vegetables that contain micron trient ch a fi re an rotein are a ery a ealing a they are ercei e a ha ing a health halo 66

Kennedy’s Confection January 2020

KennedysConfection.com

’

one click from ‘appyness’ The Kennnedy’s Confection app is available to subscribers at kennedys.goodbarber.app and on the Apple App store from February.

Download it today and…

1

Read regularly updated industry news on your phone

KennedysConfection.com

2

Download 3 years of PDF archive issues

3 4 Get exclusive video content

Create industry insight with our weekly polls

Kennedy’s Confection January 2020

67

PROSWEETS 2020 PREVIEW - EDITOR’ CHOICE

Stand F025 Hall 10.1

Lareka: 25 years ‘taking care of confectionery’ The knowledge and experience gained make Lareka able to do it all: development of new machines, si e conversions and overhaul second-hand packaging machines. In short, Lareka likes to be challenged.

L

areka Confectionery Equipment is located in Valkenswaard, the Netherlands, in the Brainport region; Europe’s leading innovative top technology region. Within this region, companies, knowledge institutes, research organisations and government bodies jointly participate in development. As a result, Lareka is always on top of the latest technological developments and can benefit from the quality distribution channels within this region.

New machines for Low Volume Production

With their versatility and fast size conversion, these machines are the premium packaging solutions for bean to bar- and artisan chocolatiers ranging from 6,000 to 100,000 bars per month. It wraps 25 bars a minute. With additional format sets, the machine can be used for any si e of chocolate bar. Si e conversions take no longer than 15 to 20 minutes.

NP60, for 5-gram to 25-gram bars If you produce lots of small artisanal bars up to 3,500,000 bars a year - wrap your chocolate with the help of the NP60, the BTB25’s little brother. The NP60 is grand with small things.

Because we have reduced the si e ran e, we have been able to increase the speed to 60 bars a minute. Do you want to personalise a small series for a special event - a birthday, perhaps? The NP60 is full of surprises.

Lareka received several requests from different customers worldwide for a simple packaging machine with a smaller-capacity. Used machines are too complex, not flexible and do not fit the current standards for safety and hygiene.

Therefore, Lareka developed a new line of chocolate packaging machinery. Lareka’s ‘low volume, high mix’ machines are a perfect fit for speciali ed chocolatiers working with crafted, origin and/ or personali ed chocolate.

With their versatility and fast si e conversion, these machines are the premium packaging solutions for bean to bar- and artisan chocolatiers who love to express their passion for chocolate throu h a diversified product portfolio; from small personalised tablets to large chocolate bars.

The BTB25, for 20-gram to 250-gram bars The BTB25 is particularly suitable for production volumes

68

Kennedy’s Confection January 2020

KennedysConfection.com

erman weets

our partner or con ectionery

ade in ermany

www.online-seg.de

• German Sweets e.V. is the Export Association of the German Confectionery Industry covering the product groups chocolate, su ar c n ect ner scu ts fine bakery wares, snacks, ice cream, se fin she r ucts an cereals with about 100 member companies.

• German confectionery is known worldwide for its high quality.

We look forward to introducing you to all our new and favorite products!

• Founded more than 40 years ago German Sweets is the committed export partner of the German confectionery industry and simultaneously serves as a re erence fice r r ess nal buyers and importers from all over the globe.

ou will nd erman weets avilions at the following exhibitions in 2020: ISM, Cologne (02. - 05.02.2020) - Hall 10.2, Booth No. D050/E053 M.A.D.E., Paris (17. - 18.03.2020) - Porte de Versailles, Hall 7.1 Sweets & Snacks Expo, Chicago (19. - 21.05.2020) Exhibit Hall, Booth No. 2143 Food Ingredients Europe, Frankfurt (01. - 03.12.2020) – Hall 4.1, Booth No. A60/B60/B70

Looking forward to seeing you there!

PROSWEETS 2020 PREVIEW - EDITOR’ CHOICE

Stand G018 Hall 10.1

Tomra Food:

sensor-based sorting solutions for the confectionery industry TOMRA Food will be present once again at this year’s ProSweets to showcase its state-of-the-art sweet sorting systems for confectionery.

B

jorn Thumas, TOMRA ood s Business Development, Product Management Food Sorting & Marcom Food explains: “While the confectionery industry hadn’t invested in sensor-based sorting technology until very recently, most manufacturers are now turning to these solutions to achieve the consistent quality levels and reliable separation required by their customers.

“This is a fast-growing market that presents a huge opportunity for TOMRA. Our sorters are meeting with great success in the markets for their ability to provide a complete solution, and this year we have installed our sensor-based sorting systems in Germany, the United Kingdom and in the United States, where they are achieving excellent results for our customers.”

TOMRA uses advanced technology for the reliable sorting of sweets. Product colour and structure is checked by laser scanners. In addition, the scanners identify contaminated products or foreign objects that are not visible to the naked eye. When augmented by an Advanced

70

Kennedy’s Confection January 2020

... manufacturers are now turning to these solutions to achieve the consistent quality levels and reliable separation...

Foreign Material Detector (AFMD), sorting can be supplemented to include product-specific properties.

TOMRA has developed special high-resolution cameras for optical food sorting based on colour and outline. A further module for shape recognition ensures that, through scanning, individual products comply with the desired dimensions and shapes.

Two solutions for confectionery applications TOMRA offers the Nimbus freefall sorter, which stands out for its capability to sort a variety of products – such as sugar-free, with-sugar and multivitamin sweets – with a variety of programs and applications, all on the same platform. This solution is in demand in the European markets, where factories produce a variety of confectioneries and need to guarantee a product free of cross contamination to their customers.

On the other hand, the Genius optical belt sorter uses advanced

high-resolution camera and laser technologies in different inspection zones to reliably detect cross contamination, starch and foreign materials, as well as identifying clumping and misshapen products.

This model is particularly wellsuited to the North American market, where confectionery factories tend to be focused on a single product and require not only the identification of forei n ob ects, but also the type of shape analysis the Genius provides.

Swizzels Matlow, one of the longest-running sugar confectionery manufacturers in the world, is one of TOMRA’s satisfied customers. T M installed a Nimbus free-fall optical sorter in their factory in the United Kingdom to automate the sorting process of the “Drumstick Squashies” with the aim of increasing production to meet growing demand while ensuring consistently high quality and safety of the product. The system has been running for more than a year with excellent results.

KennedysConfection.com

Visit MFG Tray at INTERPACK 2020 • Stand 1A44 X-RAY

STARCH TRAYS » Production recall prevention and protection » X-ray detectable composite material designed specifically for MFG starch trays » Contaminant detection down to 1 cubic mm Leading starch tray manufacturer for over 45 years » Over 70 models offered and custom designs available » Expressly designed to integrate with all regular and jumbo-sized moguls » Dimensional stability ensures compatibility with high-speed machines » Contoured corners will not trap moisture or starch residue » Integrates easily with older wood and plastic trays » Stack without sagging or warping » Can be used continuously in temps -60 to 250°F (-51° to 121° C)

MOLDED FIBER GLASS TRAY COMPANY PH 814 683.4500 • www.mfgtray.com

KennedysConfection.com

Kennedy’s Confection January 2020

71

PROSWEETS 2020 PREVIEW - EDITOR’ CHOICE

Stand G011 Hall 10.1

GNT showcase EXBERRY plant-based potential

®

The GNT Group is a family-owned company pioneering in the creation of specialised, future-proof products from only natural ingredients. It is internationally renowned for its EXBERRY® portfolio, the leading global brand in Colouring Foods.

E

XBERRY® is the global market leader in Colouring Foods. The brand is synonymous with high performance colour solutions based on the most natural concept of colouring food with food. The brand provides the widest range on the market, comprising more than 400 shades. It is suitable for practically all food and drink, including confectionery, dairy and bakery products, soft and alcoholic beverages and savoury applications.

GNT will highlight how its EXBERRY® Colouring Foods can help confectionery and snack manufacturers meet the soaring demand for plant-based products at ProSweets. Made from fruit, vegetables and edible plants, EXBERRY® Colouring Foods are an ideal option for manufacturers seeking to tap into a trend that saw vegan confectionery product launches increase by 140% from 2013 to 2017.1 Petra Thiele, Managing Director for GNT Europa GmbH, said: “Our EXBERRY® Colouring Foods are a perfect solution for plant-based products, and with more than 400 shades to choose from the creative possibilities are endless. Visit our stand and get a taste for how EXBERRY® can help you find the ideal solution for your products.”

At ProSweets, GNT will highlight Shades of Aqua, its key food and beverage colour trend for 2020. Part of the Love Colour initiative, it will see vivid blues and greens driving innovation and providing various possibilities to create ‘Instagrammable’ products that stand out of the crowd.

The company will also offer a range of ways to experience

72

Kennedy’s Confection January 2020

“Our EXBERRY® Colouring Foods are a perfect solution for plantbased products, and with more than 400 shades to choose from the creative possibilities are endless.

EXBERRY® Colouring Foods.

Visitors will be given the chance to sample confectionery-based ‘sushi’ and to discover the remarkable colour strength of EXBERRY® by adding different shades into plantbased yogurt. GNT’s experts will be on hand throughout the event to discuss how Colouring Foods can be used to meet visitors specific project requirements.

KennedysConfection.com

Meet my latest invention at Interpack:

the new RotoPilotPlant for continuous aeration

All process steps in one system Versatile, easy and reliable

Minimal product waste

Fast results

The RotoPilotPlant is the indispensable tool in product development, quality control, commercial sample production and general R&D. The biggest benefits; its capability of continuous crystallizing and aerating of all types of cream type fillings for sandwich biscuits, wafers and many more products. The capability to cool a cream, sugar syrup or aerated foam in-line for marshmallow production is a major benefit!

We are looking forward to meet you in DĂźsseldorf at booth 3C55 during Interpack at May 7-13! Go to www.tanisfoodtec.com for more information.

Lelystad, The Netherlands | Tel +31 320 28 12 13 | info@tanisfoodtec.com | www.tanisfoodtec.com

TFT adv Interpack_2020_185x120mm_v1.indd 1

13-01-20 14:40

www.kanegrade.com Tel: +44 (0) 1438 742242 Email: info@kanegrade.com

NATURAL FOOD INGREDIENTS Kanegrade_Advert_185mm W x 120mm H.indd 1

KennedysConfection.com

13/11/2019 11:10

Kennedyâ&#x20AC;&#x2122;s Confection January 2020

73

TECHNOLOGY

PACKAGING

Theegarten-Pactec: taking new paths in secondary packaging

evelopin and manufacturin pac a in machines for the food industry, Thee arten- actec s technolo ical capabilities continue to rise to the challen e as they will demonstrate with their new ran e at nterpac 0 0 in sseldorf.

T

he exploitation of innovative packaging technologies represents one of the most strate ically efficient value creation potentials of our times. t provides an invaluable opportunity to enhance a company s productivity by way of intelli ent process optimisation and first-class en ineerin s ills. ithin this context, Thee arten- actec stands for complex and proven solution capabilities in the field of pac a in technolo y and remain a valued turn eypartner for complete pac a in production lines for example individual pac a in systems consistin of feeder and stora e components.

Thee arten- actec are dedicated to the traditional values of a firmly established family enterprise, which in turn provides the basis for their uncompromisin attitude towards uality, service life, extreme efficiency and flexibility ust as you would expect from a passionately dedicated machine manufacturer.

74

Kennedyâ&#x20AC;&#x2122;s Confection January 2020

s innovation and technolo y leader in the pac a in sector for small-si ed confectionery, Thee arten- actec commit to research and development, investi atin how the newest technolo ies and innovative materials can combine to produce resource-savin , hi h-performance machines. or example, with an enhanced pac a in capacity and a smaller space re uirement, or with fully automatic inte ration in the manufacturin process. The result increasin ly efficient machines and therefore a uic er return on investment. n view of the persistent trend to shorter product life-cycles and the increasin seasonality of production, Thee arten- actec is able to support manufacturers in developin increasin ly flexible machines in terms of the shapes and si es of the products to be pac a ed and the various foldin -forms. n terms of ndustry .0, the company also see the di itisation and crosslin in of the value chain as a si nificant component for the purposeful advancement of their systems...continues p. 76

KennedysConfection.com

TECHNOLOGY

PACKAGING

Pics: Customised packaging machines often require corresponding system components.

Theegarten-Pactec offers its customers a variety of high-quality feeding and storage equipment.

Theegarten-Pactec at Interpack 2020

“…TheegartenPactec is able to support manufacturers in developing increasingly e i le machines in terms of the shapes and sizes of the products to be packaged and the various folding-forms.”

T

he high output of Theegarten-Pactec’s machines has often led to problems at the interface to a secondary packaiging machine., Theegarten-Pactec decided to develop their own secondary packging machine which will be presented at Interpack 2020, especially designed for the direct interconnection to the company’s primary packaging systems.

Theegarten-Pactec’s other new development will be a machine which sets a new benchmark within chocolate wrapping. Still yet to be announced, this machine will combine 9 different primary wrapping styles in one machine. The setting can be switched between the different wrapping styles by the easy exchan e of wrappin style specific format parts provin remar able flexibility.

The new developed machine also si nificantly increases the maximum output for packaged products.

If the previous best mark was approx. 1,200 wrapped chocolate products / min, it now increases to 1,800, always depending on product size and wrapping style.

The following exhibits will be on display at Interpack 2020 (Hall 1, Stand B51): • EK4 - Worldwide fastest wrapping machine for hard candies in double twist (2,300 products / min) • FPH5 - Wrapping machine for Jelly Products in Flow Pack (1,000 products /min)

76

ision ic er optical detection of products from a disordered product stream, gripping by a robot system, defined insertion of the products into the feedin chain of the wrapping machine • FPC5 - Wrapping machine for chocolate products in Flow Pack (1,500 products / min) • CFW-S - Wrapping machine for chocolate bars in envelope fold (800 products / min) • U1-D-CW+F1 - Cut and wrap machine for products in fold wrap and overwrapping in stick packs (2,000 single products / min and 300 stick packs / min)

• MCH - Wrapping Machine for Jelly Products in Double Twist (1,000 products /min)

• BCW3 = High Speed Wrapping machine for compressed products (Bouillon Cubes / Milk Powder Cubes) up to 1,700 products / min

M flexible wrappin machine for different wrapping styles in the mid speed range (up to 600 products / min)

• BCW-eco = Compact Wrapping machine for compressed products (Bouillon Cubes / Milk Powder Cubes) up to 850 products / min

Kennedy’s Confection January 2020

KennedysConfection.com

EQUIPMENT

solutions

Liquidity How the secondary equipment market helps small and medium manufacturers accommodate their production needs.

L

iquidity Services provide industrial solutions across food service equipment and machinery assets and their recent case study with a UK-based confectionery manufacturer shows real value in asset disposal and convenient recycling methods It is hard to deny the worldwide love and popularity of chocolate and the brands which produce them. However, with consumer taste regularly shifting to new favourites, manufacturers have to change to meet their customers’ needs.

Total chocolate consumption reached an estimated 7.7 million metric tons in 2019 (Statista, 2019), with a total cocoa and chocolate global market valuation of $49.4 million (MarketWatch, 2019). Consumers’ growing affection for chocolate confections, particularly healthier and higher quality products, requires manufacturers to assess whether their current e uipment can fulfill future mar et demands.

Occasionally, this assessment leads companies to sell some machinery and even close manufacturing sites, shifting production elsewhere to growing markets li e the sia- acific re ion. f not properly handled, relocation can become an enormous expense, both in time and investments. That is, it can be costly without the proper experience, or guidance.

Take, for example, a major confectionery manufacturer with worldwide distribution including some of your favourite chocolate-based treats needing to replace a cereal bar line in the United Kingdom to accommodate the changing market – and it only had six months to do so. t first, the -based onsite mana ement were unsure of how to clear space to make room for the new confectionery production line. Liquidity Services team taught the site managers different options for asset disposal, from internal redeployment and recycling – which would have cost the client an estimated £300K in removal fees – to selling on Go-Dove.com to relevant confectionary buyers.

With guidance from the Liquidity Services’ team, onsite management chose to sell via online auction, while offering line parts to other sister facilities if they could present an immediate business case for it. That way, onsite management knew redeployed equipment would be used, rather than hoarded for a “just in case” scenario.

After the Liquidity Services team provided buyer inspections and full onsite support cataloguing, the UK site managers offered auction buyers a fully working line that sold for six times what the line’s parts alone would have recovered.

78

Kennedy’s Confection January 2020

Ultimately, the UK site sold 100% of its available assets in a single auction on Go-Dove.com and recovered £900K in cash to reinvest in machinery upgrades – with buyers paying for removal.

To see what confectionary manufacturing equipment is on the market, visit Go-Dove.com.

KennedysConfection.com

AND GET ALL THIS News and essential features New product information People profiles and comment Informative editorial to keep you updated Award-winning writers every issue

Kennedy’s Confection is designed to inform and put you in touch with the people that can help you get the best out of your business whether you are a manufacturer, processor, marketer, packer, retailer or maker and innovator – we have the connections.

UK

Subscription prices £99 – 1 year £180 – 2 years

Europe/ROW Subscription prices £149 – 1 year £265 – 2 years

Digital only

Subscription prices £75 – 1 year £125 – 2 years

SIGN UP FOR YOUR COPY HERE

kennedysconfection.com/subscriptions-renewals Or call: T + 44 (0) 1732 752090 or e: subs@kennedys.co.uk

Kennedys_subs page.indd 1

THE WORLD’S LEADING INTERNATIONAL CONFECTIONERY BUISNESS JOURNAL SINCE 1890

12

de iss liv ue er s p ed er to ye yo ar ur . . . do or

SUBSCRIBE TODAY

11/04/2019 17:05

TECHNOLOGY TRAYs & BOXES

MFG Tray Increasing mogul efficiency

MFG Tray has been a leading supplier of starch trays, holding trays, gum trays and stock boxes for the confectionery industry for more than 45 years and is set to exhibit their unique range at the leading processing and packaging event, Interpack 2020.

“MFG Tray manufactures ventilated drying trays, mogul starch trays, gum trays, holding and work-in-progress trays in a variety of designs and sizes to meet the ecific needs of confectionery operations.”

M

FG Tray starch trays readily integrate with a variety of moguls ensuring unprecedented durability, cleanability, and food product safety. They are interchangeable with wood trays and may be integrated into production lines using both materials.

Several confectionery operations using MFG Tray starch trays have noted an increase in production efficiency as composite trays can be run at higher line speeds. The precise sizing and dimensional stability of MFG Tray starch trays contribute to improved mo ul efficiency, and the durability of composite construction ensures value and a long service life.

MFG Tray manufactures ventilated drying trays, mogul starch trays, gum trays, holding and work-in-progress trays in a variety of desi ns and si es to meet the specific needs of confectionery operations. The inherent strength and dimensional stability of MFG Tray composite trays make them exceptionally well suited for confectionery production.

Their wide operating temperature range of -60° to 250° F (-51° to 121° C), smooth surface texture, stain resistance, and easy cleaning are critical performance factors contributing to their suitability for confectionery operations.

In response to confectionery manufactures desire for a material that is detectable in their finished product should a tray become damaged MFG Tray developed and introduced their patent pending X-DTectTM Composite material made from highstren th, lass-reinforced composites specifically formulated for X-ray detection. Thanks to this innovative new material, product contamination can be detected down to one cubic millimeter.

ra

tarch ra

enefit

• Expressly designed to integrate with all regular and jumbo-sized moguls • Dimensional stability ensures compatibility with high-speed machines • Contoured corners will not trap moisture or starch residue • Stack without sagging or warping ompletely open sides for optimal air flow • Space-saving stacking design that eliminates the need for separate drying racks • Many sizes and custom designs available • Offering X-DTect™; X-ray detectable composite material 6090

STAND

A 144

All materials used in the construction of MFG Tray products are listed in NSF Standard No. 2 and in the USFDA Code of Federal Regulations, Title 21. MFG Tray confectionery trays have been independently tested and certified per irectives.

80

Kennedy’s Confection January 2020

KennedysConfection.com

THE ONLINE MARKETPLACE FOR CHOCOLATE, CONFECTIONERY AND BAKERY TECHNOLOGY Become a Trusted Knowledge Partner with kennedysdigital.com

Once you become a carefully selected Knowledge Partner with Kennedy’s you will have your own platform that will allow you to sell more equipment than ever.

View the break-through new website now on kennedysdigital.com

Contact Us Your contacts at Kennedy’s are: Leon Kennedy, Digital Production Editor, leonkennedy@kennedys.co.uk Ben Emery, Sales Manager, benemery@kennedys.co.uk Alex Busby Sales Executive abusby@kennedys.co.uk Tel: (UK) + (44) 01732 752090 Web: www.kennedysdigital.com

Contact our sales department on +44 (0)1732 752090 Email: benemery@kennedys.co.uk

New and second hand machines for the confectionery and chocolate industry Enrober type TC-620-F

Tempering machine type UF-100-HYBRID

Belt coater type DRA-2000

Sprinkling unit type SVB-1300

Cluster machine type PMN-6/420

Decorator type DW-1050-C

Tempering machine type UF-500-P

Lothar A. Wolf Spezialmaschinen GmbH Max-Planck-Strasse 55 • 32107 Bad Salzuflen Telefon: +49 52 22 98 47-0 Telefax: +49 52 22 98 47-22 eMail: info@wolf-machines.de Internet: www.wolf-machines.de

Società Base Coop. S.R.L Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349 or +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it

82

Kennedy’s Confection January 2020

KennedysConfection.com

Contact our sales department on +44 (0)1732 752090 Email: benemery@kennedys.co.uk

Contact us with your machinery requirements, and when you have machinery for sale - 97 South Street, Dorking, Surrey, RH4 2EU, UK

INGREDIENTS BUBBLE GUM BASE

COLOURS (NATURAL)

INGREDIENTS

GLAZING AGENTS

MINT OILS

SUGAR DISSOLVING OIL

Elefant Chemische Produkte GmbH Essener Strasse 5 DEâ&#x20AC;&#x201C;71332 Waiblingen Germany Tel. (+49) 07151 9 65 77â&#x20AC;&#x201C;0 Fax (+49) 07151 9 65 77â&#x20AC;&#x201C;10 info@elefantoil.com www.elefantoil.com

Glazing and Anti-sticking Agents for the confectionery industry

CAPOL GmbH Otto-Hahn-StraÃ&#x;e 10 25337 | Elmshorn | Germany +49 (0) 4121 4774 0 info@capol.de www.capol.de

New Borg El-Arab City Block 2, South of First Industrial Zone P.O. Box 79 Borg El Arab Tel: +2 03 4621000 Fax: +2 03 4621444 E-mail: fimco@fimcobase.com Web: www.fimcobase.com

CHEWING GUM BASE

YOGHURT & SOUR CREAM POWDERS CAPOL (UK) Ltd

ESSENTIAL OILS

Unit 10 Pennine Business Park Longbow Close | Huddersfield HD2 1GQ| United Kingdom +44 (0) 151 342 8900 info@capol.co.uk www.capol.co.uk

NUTS & NUT PASTES FLAVOURS (LIQUIDS & POWDERS) New Borg El-Arab City Block 2, South of First Industrial Zone P.O. Box 79 Borg El Arab Tel: +2 03 4621000 Fax: +2 03 4621444 E-mail: fimco@fimcobase.com Web: www.fimcobase.com

MACHINERY AERATION AND MIXING EQUIPMENT

COCOA & CHOCOLATE SPECIALITIES ORGANIC COCOA PRODUCTS Chocolate powder ( plain, white, soya & dairy free) Refiner flake, Cocoa butter including Cocoa butter powder Cocoa mass including Cocoa mass powder Chocolate chips/drops

Cocoa and Vanilla extracts Cocoa powder ( 10/12, 20/22%, natural, alkalised and black) Fat free cocoa powder Cocoa extrander Cocoa nibs -fractionated Cocoa polyphenols

Bespoke, customer driven cocoa & chocolate products We are UTZ (Rainforest Alliance) registered.

CPC Ingredients Limited 23 Glendon Way, Dorridge Solihull B93 8SY, UK Tel: + 44 (0) 7973 122578 Fax: + 44 (0) 8707 626170 cpcingredients@gmail.com www.cpcingredients.com www.chocolatepowder.com www.cocoaextract.com

KennedysConfection.com

GLAZING AGENTS

%HVW WDVWH VLQFH

Crown of Holland 3FYZWFQ FSI SFYZWJ NIJSYNHFQ Æ´F[TZWX KTW HTSKJHYNTSJW^ GFPJW^ IFNW^ HTÏ«JJ FSI YJF

Tradin Organicâ&#x20AC;&#x2122;s cocoa processing plant Stationsplein 61-65, 1012 AB Amsterdam

www.chocotech.de

Tel: +31-20 407 4499 Fax: +31 20 497 2100 (ZWY ,JTWLN ,RG- (T 0, 4YYT 1NQNJSYMFQ 8YW 'TJGQNSLJS 9JQ +F] \\\ HZWYLJTWLN IJ HZWYLJTWLN%HZWYLJTWLN IJ

E-mail: cso@tradinorganic.com Web: www.crownofholland.com www.tradinorganic.com

Kennedyâ&#x20AC;&#x2122;s Confection January 2020

83

MACHINERY CARAMEL COOKING SYSTEMS

CHOCOLATE DEPOSITORS

CHOCOLATE MANUFACTURING MACHINERY

CHOCOLATE MOULDING PLANT

CHOCOLATE TEMPERING MACHINES

ConfecECO Manufacturing plant for up to 600 kg/h

NEW

Bruel 11 8526 Oberneunforn Switzerland Tel: +41 43 288 70 00 www.awema.com

CHOCOLATE DEPOSITORS

www.chocotech.de

WDS

WINKLER und DÜNNEBIER Süßwarenmaschinen

www.confec-eco.com

CHOCOLATE MOULDS

CHOCOLATE WRAPPING EQUIPMENT

R

Schokoladenformen Chocolate Moulds

Theegarten–Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329

CHOCOLATE EQUIPMENT

CHOCOLATE LENTIL PLANT

CHOCOLATE REFINERS

pactec@theegarten–pactec.de www.theegarten–pactec.com

COATING AND PANNING EQUIPMENT

CHECK WEIGHERS

CHOCOLATE TANKS & MELTER

Your company could be here e: benemery@kennedys.co.uk for more details

Chocolate Equipment

CHOCOLATE MOULDING PLANT

Rinsch GmbH Heinrich-Horten-Straße 8 47906 Kempen Germany Tel.: +49 2152 89320 info@rinsch-gmbh.de www.rinsch-gmbh.de

CHOCOLATE TEMPERING MACHINES Theegarten–Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329 pactec@theegarten–pactec.de www.theegarten–pactec.com

84

Kennedy’s Confection January 2020

Soc. Base Coop. S.R.L Bruel 11 8526 Oberneunforn Switzerland Tel: +41 43 288 70 00 www.awema.com

Via Varese 209–20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349 +39 02 9691617 E–mail: info@basecoop.it Web: www.basecoop.it

KennedysConfection.com

MACHINERY CHOCOLATE WRAPPING EQUIPMENT

COCOA PRESSES

COOKERS CONTINUOUS BATCH

CUTTING MACHINES

ENROBERS

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

DRAGEE PANS

CONCHING MACHINES

Thouet Lehmann GmbH CHOCOLATE POWDERING

COCOA PRESSES ACCESSORIES

Thouet Lehmann GmbH

COCOA LIQUOR GRINDING

Via Varese 209–20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349 +39 02 9691617 E–mail: info@basecoop.it Web: www.basecoop.it

COOKING EXTRUDERS FOR LIQUORICE

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

COCOA BEAN DEBACTERIZATION ROASTERS

Hickelweg 21 52068 Aachen Germany Tel: +49(0)241-5591520 Web: www.thouet.com Email: sales@thouet.com

Soc. Base Coop. S.R.L

Hickelweg 21 52068 Aachen Germany Tel: +49(0)241-5591520 Web: www.thouet.com Email: sales@thouet.com

CONFECTIONERY DEPOSITERS

COOLING TUNNELS

Soc. Base Coop. S.R.L Via Varese 209–20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349 +39 02 9691617 E–mail: info@basecoop.it Web: www.basecoop.it

COOKERS CONTINUOUS BATCH

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

COOLING TUNNELS

EXTRUDERS

Your company could be here e: benemery@kennedys.co.uk for more details

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

INGREDIENTS

ADM WILD Europe GmbH & Co. KG Rudolf-Wild-Str. 107-115 69214 Eppelheim / Germany Learn more at wildflavors.com.

COCOA PRESSES

www.chocotech.de

KennedysConfection.com

Kennedy’s Confection January 2020

85

MACHINERY HARD CANDY WRAPPING EQUIPMENT

Theegarten–Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329 pactec@theegarten–pactec.de www.theegarten–pactec.com

FRUIT SNACK EXTRUDERS

NEW AND USED MACHINERY FOR THE CHOCOLATE INDUSTRY

PROCESSING SYSTEMS

Berndorf Band Engineering GmbH

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

Leobersdorfer Strasse 26 2560 Berndorf, Austria T: +43 2672 800-0 F: +43 2672 800174 engineering@berndorf.co.at www.berndorfband-group.com

GOURMET CHOCOLATE EQUIPMENT

FORMING SETS

SNACK LINES

NOUGAT MACHINERY Clextral

JAF Inox Guiseley Engineering Co Ltd Guiseley Engineering Co Ltd, Hallam Street, Guiseley, Leeds, LS20 8AG Tel: +44 (0)1943 874512 Fax: +44 (0)1943 879361 Email: sales@guiseley-eng.co.uk Web: www.guiseley-eng.co.uk

FORMING MACHINES (CENTRES)

Av. Seis, 29 13710-000 Tambaú - SP Brazil Tel: +55 19 3673 4467 Web: www.jafinox.com.br Email: jafinox@duyviswiener.com

LAB EXTRUDERS FOR CONFECTIONERY

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

Soc. Base Coop. S.R.L Via Varese 209–20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349 +39 02 9691617 E–mail: info@basecoop.it Web: www.basecoop.it

1 rue du Colonel Riez 42702 Firminy Tel : +33 (0)4 77 40 31 31 Fax : +33 (0)7 77 40 31 23 Email : contact@clextral.com Website : www.clextral.com

STEEL BELT & CONVEYOR

Berndorf Band GmbH Leobersdorfer Strasse 26 2560 Berndorf, Austria T: +43 2672 800-0 F: +43 2672 84176 band@berndorf.co.at www.berndorfband-group.com

STEEL BELT & CONVEYOR

Solid and perforated steel belts for confectionery processing IPCO AB, Västra Verken 81181 Sandviken, Sweden · ipco.com

SUGAR SANDING

PACKAGING EQUIPMENT

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

Loesch Verpackungstechnik GmbH Industriestraße 1 96146 Altendorf Gebiet: Zentrale / DE Tel: +49 (0) 9545–4490 Fax: +49 (0) 9545–449501 Web: www.loeschpack.com E–Mail: sales@loeschpack.com

SOFT CANDY WRAPPING EQUIPMENT

ULTRASONIC CUTTING MACHINES

LIQUORICE SYSTEMS ROTARY DIES

FLAKE PRODUCTION MACHINERY

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

MULTIHEAD WEIGHERS

Guiseley Engineering Co Ltd Guiseley Engineering Co Ltd, Hallam Street, Guiseley, Leeds, LS20 8AG Tel: +44 (0)1943 874512 Fax: +44 (0)1943 879361 Email: sales@guiseley-eng.co.uk Web: www.guiseley-eng.co.uk

Theegarten–Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329 pactec@theegarten–pactec.de www.theegarten–pactec.com

STARCH TRAYS We supply (for sale or rent) state of art flake production machinery.

Also the know how & recipes for:

CHOCOLATE FLAKE BARS t: +447973122578 e: fitmailcontact@gmail.com www.fitconfectionery.com

This is a rare high margin opportunity.

86

Kennedy’s Confection January 2020

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com

Your company could be here e: benemery@kennedys.co.uk for more details

Extrufood B.V. De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 sales@extrugroup.com www.extrugroup.com USED & RECONDITIONED MACHINERY

Soc. Base Coop. S.R.L Via Varese 209–20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349 +39 02 9691617 E–mail: info@basecoop.it Web: www.basecoop.it

97 South Street, Dorking, Surrey, RH4 2JU, United Kingdom tel. +44-(0)1306-743780 info@raymondtravel.co.uk www.raymondtravel.co.uk

KennedysConfection.com

MACHINERY WAFER BAKING MACHINES

X–RAY INSPECTION SYSTEMS

GROSSMANN

Grossmann Maschinenbau GmbH www.grossmann-wafer-machines.com info@grossmann-wafer-machines.com

PACKAGING MATERIALS

www.hebenstreit.de

FILLING & CLOSING CANS

HIGH- END ENGINEERING PROCESSEXELLENCE

THE ONLINE MARKETPLACE FOR CHOCOLATE, CONFECTIONERY AND BAKERY TECHNOLOGY

INNOVATIVE SOLUTIONS

LOLLIPOP STICKS (PAPER & PLASTIC)

Become a Trusted Knowledge Partner with kennedysdigital.com

WALTER. Equipment for Snack and Wafer Baking www.walterwerk.com info@walterwerk.com

SNACKS TWIN SCREW EXTRUDERS

Clextral WASHING MACHINES (CHOCOLATE MOULDS)

Manufacturers of Washing and Drying Systems for Moulds, Plaques and other items used in confectionery manufacture.

Newsmith Stainless Ltd Fountain Works, Child Lane, Roberttown, Liversedge, West Yorkshire, WF15 7PH Tel: +44 (0)1924 405988, Fax: +44 (0)1924 403304 Email: sales@newsmiths.co.uk Web: www.newsmiths.co.uk

KennedysConfection.com

1 rue du Colonel Riez 42702 Firminy Tel : +33 (0)4 77 40 31 31 Fax : +33 (0)7 77 40 31 23 Email : contact@clextral.com Website : www.clextral.com

Your company could be here e: benemery@kennedys.co.uk

for more details

Once you become a carefully selected Knowledge Partner with Kennedy’s you will have your own platform that will allow you to sell more equipment than ever.

To view a test site or receive a media pack email leonkennedy@kennedys.co.uk

Contact Us Your contacts at Kennedy’s are: Leon Kennedy, Digital Production Editor, leonkennedy@kennedys.co.uk Ben Emery, Sales Manager, benemery@kennedys.co.uk Alex Busby Sales Executive abusby@kennedys.co.uk Tel: (UK) + (44) 01732 752090 Web: www.kennedysdigital.com

Kennedy’s Confection January 2020

87

NEXT

MONTH

ALSO IN THE NEXT ISSUE… Robotics & Applications

Gulfood 2020 Show Preview 16-20th February Dubai

Reviewing the top technologies in robotic appliances that are shaping the future of confectionery production

Healthy ingredients, fats & oils Looking at the health trends that are already dominating 2020 as well as fats and oils used in confectionery and chocolate manufacture

88

Kennedy’s Confection January 2020

T

he global food industry’s quintessential meeting point, Gulfood is a jam-packed affair welcoming over 100,000 visitors from 200 countries every year. From new flavours to industry-shiftin innovations and multi-milliondollar export deals, Gulfood is the place to experience all the key moments driving the F&B industry forward and to see all

“The event will celebrate its 25th edition in 2020 under the theme of ‘Rethinking Food’ giving international visitors the chance to question, taste, talk and engage...”

the mega-trends come alive, like never before.

The event will celebrate its 25th edition in 2020 under the theme of ‘Rethinking Food’ giving international visitors the chance to question, taste, talk and engage with all that’s breaking new ground in the evolving food industry and the Kennedy’s team will be preparing an insightful Show Preview of the top exhibitors.

KennedysConfection.com

WE TAKE OUR SWEETS SERIOUSLY

TASTE FLANDERS’ FINEST Some may call it strange, or even precious. Some may refer to it as a manifestation of our cutting-edge craftsmanship. We just call it “Flanders’ Finest”, made by people with attitude, who combine skills and innovation to offer top quality confectionery.

COME AND TASTE FLANDERS’ FINEST AT ISM, KOELNMESSE HALL 4.2

WE’LL GIVE YOU SOMETHING TO TALK ABOUT

FLANDERSINVESTMENTANDTRADE.COM

Put a spring in your sales!

Classic Collection 262g Milk Chocolate Bunny 200g

White Chocolate Bunny 200g

ON TV FROM MARCH Classic Collection 150g

Milk Chocolate Bunny 29g

Caramel Egg 36g

The Thorntons spring range is worth £3.6m in convenience* Thorntons brand awareness is 89%** VISIT YOURPERFECTSTORE.CO.UK FOR ADVICE, THE LATEST PRODUCT UPDATES AND TO REQUEST POS *IRI, Total Convenience: 17 weeks to 28.04.19. **IPSOS Annual Brand Health Review: September 2019.