Kennedy's Confection August 2020

CELEBRATING 130 YEARS IN PRINT

Estd. 1890

Best Group Editor

AWARD

a specialist publication

by Kennedy’s

Cirkle Oskars 2019

The award winning business journal for the global confectionery industry

AUGUST 2020

Page 11

California Walnut Commission: . a continued commitment..

Despite COVID-19, CWC are committed to the quality, safety and nutritional value of their produce

Page 22

Ferrero’s virtual adventure Customer Development Director, Levi Boorer discusses upcoming launches and plans for the rest of 2020

PAGE 26 ISM 2021: The organic product segment is set to dominate next year’s leading confectionery event

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EDITORIAL

Editorial Director Angus Kennedy editor@kennedys.co.uk Assistant Editor Zoe Deighton-Smythe editor@kennedys.co.uk Digital Editor Leon Kennedy leonkennedy@kennedys.co.uk Production & Design Pensord Design stuart.moody@pensord.design

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EVENTS

Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk

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Enquiries to: accounts@kennedys.co.uk

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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:

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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.

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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

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EDITOR’s LETTER I

believe one can safely say that the confectionery industry has been buoyant in recent months as we are now settling back into the ‘new normal.’ Leading brands are introducing fresh flavours and ingredient innovations and as we are nearing the end of summer, new and exciting Halloween portfolios are starting to take shape. There is definitely a lot to look forward to for the rest of the year and even with the slight possibility of a second lockdown looming over us, we at Kennedy’s are remaining positive for the foreseeable future.

This month’s issue highlights the summer’s biggest announcements – one of them being Ferrero Group’s virtual exhibition hosted a few weeks ago which the Kennedy’s team were pleased to attend. Customer Development Director, Levi Boorer has given his insight on how the rest of 2020 is looking for the confectionery group, including; plans for making their packaging 100% reusable, a new look for the Kinder Chocolate range and launching new products as part of their famous Christmas portfolio. (p.22) The California Walnut Commission has vowed to stay true to their high-quality and nutritious walnut produce, as explained in our Cover exclusive this month (p.11). Senior Marketing Director, Pamela Graviet reports on the walnut trade in the UK as well as current trends and the worldwide approach for the future and how, despite the effects of COVID-19, consumers are still committed to these sun-ripened, crunchy and nutrient-dense powerhouses.

Meanwhile in the packaging world, Syntegon have launched a new Pack 202 Flow Wrapper which is set to sweep the confectionery and bakery sectors with its highly intuitive, user-centred design (p.16), while Leu-Tronic’s PACK-SAVER is proving to be a sufficient way of clean separation for biscuit-based products (p.18).

According to the Association for Consumer Research, the demand for organically cultivated food rose significantly more strongly during the first three months of the coronavirus than the turnover for the food trade as a whole, meaning that next year’s ISM is set to host an array of new organic products from– offering an interesting variety for international newcomers. (p.28).

Enjoy the issue

Zoe

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

Kennedy’s Confection August 2020

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Contents 07/20 11 Cover STORY ExclusivE Despite the challenges of COVID-19, CWC are continuing their quality commitment as Senior Marketing Director, Pamela Graviet reports

World walnut production has grown by more than 75% in the past 10 years and California production has been following the same path as more people around the globe are choosing to eat a variety of healthy foods including walnuts... Pamela Graviet, Senior Marketing Director, CWC

Features

Regulars

16 Flow Wrapping

01 Leader

Syntegon Technology has launched its Pack 2020 next generation of flow wrappers

18 Unpacking Machinery

16

PACK-SAVER from Leu-Tronic GmbH proves to be the most sufficient way of clean separation for biscuit products

07 Ingredient Focus

GNT announce a new EXBERRY® yellow powder

Lindt & Sprüngli Group have announced their new Home of Chocolate, marking a major milestone

The Kennedy’s team report on Ferrero’s virtual launch event hosted this month

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Kennedy’s Confection August 2020

Delicious new launches have been announced from Guittard Chocolate and FireTree

GanedenBC30 probiotic claims have been published in Australia and New Zealand

Royal Duyvis Wiener has confirmed their agreement on refinancing during a restructuring period

The organic segment is growing in confectionery due to COVID-19 and is set to be the highlighting theme at next year’s ISM

08 Brand News

10 Product Focus

26 Financial Focus 28 ISM 2021

04 News Round-Up

New trends and leading events within the market

20 The Home of Chocolate 22 A Virtual Venture

Zoe Deighton-Smythe discusses the current global climate for the confectionery sector

30 Get in Contact

Classified advertisements and directory listings

28 18

36 Next Issue

What expect in our September issue

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NEWS ROUND UP

Bioactive compound test for cocoa products given green light AOAC INTERNATIONAL has announced the approval of a new scientific method for measuring flavanols and procyanidins in cocoa powders, cocoa liquors, chocolates and cocoa extracts.

Flavanols and procyanidins are bioactive compounds found in many foods and drinks including apples, cranberries, and teas, but which are particularly abundant in cocoa beans, the researchers explained. They said there is growing interest in these compounds, as a strong body of scientific evidence now shows they could have beneficial impacts on human health, including potential cardiovascular and cognitive benefits.

“As interest in the health potential of flavanols has grown, so has the need for accurate analysis of their properties,” said Eurofins Director of Scientific Affairs, Dr Hong You, a member of the Expert Review Panel that approved the method. “This method addresses a critical gap in the analysis of these phytonutrients in cocoa-based products, enabling consistency in

how these compounds are measured and reported.”

The new method, employing hydrophilic interaction liquid chromatography, was developed and submitted by scientists at Mars Edge, a new segment of Mars

Incorporated, dedicated to human health and wellness through targeted nutrition. It is said to be a major improvement of the existing Official Method of AnalysisSM 2012.24, validated for a wide range of cocoa-based products, including

milk chocolates, dark chocolates, cocoa drink mixes and cocoa extract dietary supplements, spanning concentration of 0.5-500 mg/g.

“Our work builds on previous methodology to decrease experimental time more than five-fold and increase intermediate precision more than two-fold,” said Ugo Bussy, Principal Scientist at Mars Edge. “This opens the door for consistent product labelling, ultimately empowering consumers by providing them reliable information to compare products, which is particularly important given the wide variability in flavanol content that exists in the marketplace today.”

The method incorporates the first standardised reference material for cocoa flavanol extract, developed by the US National Institute of Standards and Technology (NIST).

Uncle Joe’s start early production of Autumn range Uncle Joe’s has started the annual production of treacle toffee early, after people’s plans for post-lockdown celebrations led to increased orders for the Autumn favourite.

Bosses at Wigan-based William Santus and Co Ltd, which produces the iconic Uncle Joe’s Mint Balls, said they believed the rise in demand was down to people viewing Halloween and Bonfire Night as the first chance to hold a party since March.

Uncle Joe’s sold 3.7million pieces of treacle toffee last year and the company records 90 per cent of its treacle toffee sales in the six weeks leading up to Bonfire Night and Halloween.

John Winnard MBE, Joint Managing Director of Wiganbased Uncle Joe’s, said sales were

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also boosted by the increased popularity of Halloween and the company’s newly-introduced clip strip packs, which allow the toffee to be sold from aisle ends and where there is limited shelf space.

He said: “We signalled the start of treacle toffee production around a month earlier than usual in response to a large order from a national high street retailer and several other enquiries and orders.

“Now that the Government has started to ease lockdown restrictions people can see a

Kennedy’s Confection August 2020

time in October and November when they will be allowed to get together and have some fun to tie in with Halloween and Bonfire Night, and retailers are looking to ensure they meet demand.

“We are planning production accordingly and asking people to get their orders in as soon as possible.

“At one time treacle toffee was seen as a favourite in the North of the country but we are definitely seeing an increase in demand from other areas too.”

William Santus and Co Ltd, a privately-owned traditional sweet company that was established in 1898 and the ownership has been passed down through the family generations.

Just like its famous Mint Balls, Uncle Joe’s treacle toffee production dates back to when the company was first launched.

For more information on Uncle Joe’s Mint Balls and other products in the range, including a video of the production process: www.uncle-joes.com

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NEWS ROUND UP

Noisy Snacks in distribution deal with diverse fine food Noisy Snacks has signed a listing to be distributed to independent stores by Diverse Fine Food.

Diverse Fine Food deal with high end food outlets, offering unbeatable service and customer satisfaction, working in partnership with both suppliers and customers.

Nicki Stewart, Diverse Fine Food, said; “We are unique in the industry, being very selective with our brands and having incredibly high standards. We restrict our products per category, not wanting to overpopulate a catalogue with multiple brands.

Noisy Snacks stood out with their extraordinarily memorable flavour palette, and for their unique brand experience which engages all of the senses.”

Noel Allen, Founder, Noisy Snacks, said; “We are proud to have such a great partner as Diverse Fine Food. Our snacks are massively on-trend for 2021 providing not only a delicious and satisfying snack, but also

a sensory experience. Our snacks are developed to work on multiple levels for optimal mouth-feel and engaging all of the senses to deliver a truly unique snacking experience.”

With double the amount of flavouring as regular snacks (8g instead of 4g per pack) the snacks provide a noisy, explosive mouth sensation. The 45g fully recyclable pack must be shaken loudly before opening to wake the flavour inside. They are flexitarian with vegan options in the range, and a

good source of protein coming in 4 x varieties: • Noisy Nuts: Air roasting our quality nuts marinades each kernel for a full-bodied flavour trapping flavour inside the crunch. Available in 3x flavours including Pickled Onion Nuts RRP £1.29 • Noisy Bean Chips: Beans chips are hot right now — especially these ones. High-protein, high-fibre, high-five. The crunch, hint of spiciness and saltiness of our bean

chips make them a moreish sensation. Available in 3x flavours including Beef Brisket RRP £1.29 •N oisy Corn: Roasted to a perfect, gentle crunch — Individual crisp corn kernels shrouded in deep intense flavour combinations.

Available in 3x flavours including Red Curry and Coconut RRP £1.29 •N oisy Chickpeas: Noisy Snacks’ Chick Peas are precious orbs of flavour that, (once inside the mouth), tend to ‘pop’ in the most satisfying fashion. Available in 3x flavours including Piri Piri Mango RRP £1.29 Noisy Snacks is dedicated to creating delicious healthier snacking experiences that are memorable and fun. Noisy Nuts put taste first with bold flavours and an experience that engages people’s taste, feel, sight and smell.

Great British Confectionery Group appoints new Sales and Marketing Director The Great British Confectionery Group has appointed Rachel Moverley to the post of Sales and Marketing Director. Rachel will be responsible for steering the company’s brand identity into new waters, supporting and developing new and existing sales channels for the company’s traditional artisan fudge, toffee, boilings and bonbons.

Rachel has over 20 years of experience in FMCG retail and has developed marketing strategies for a number of healthcare, personal care and food brands, across national and independent,

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grocery, food service, premium and online channels. Whether the focus has been on sports nutrition or the more impulsedriven confectionery and snack category, Rachel has been able to apply her industry insights to grow the business and deliver new and exciting brands.

Director Sunny Sharma, says the Great British Confectionery Group is delighted to have brought Rachel on board, “The past few years following acquisition, have been about restoring these wonderful heritage companies to full operational efficiency and high-quality standards.

We’re looking forward to seeing Rachel take the best of what traditional confectionery has to offer and giving it a modern twist that appeals to contemporary customers.”

Rachel already has plans for the company’s future, “I think we will all agree that 2020 has thrown us a very unprecedented and unwelcome curve ball! It’s time to make progress, so I am looking forward to a very positive second half of the year and putting a smile back on the nation’s faces with our delicious range of indulgent treats!”

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NEWS ROUND UP

GODIVA joins Earthworm Foundation to promote sustainable change in the cocoa sector GODIVA has announced a partnership with the Earthworm Foundation to make sustainable improvements to the cocoa supply chain and support farming communities beginning in Côte d’Ivoire, where approximately 40% of the world’s cocoa is sourced.

Together, GODIVA and the Earthworm Foundation will work to protect forests and the lives of people who grow and harvest cocoa.

The Earthworm Foundation, a global non-profit that strives to positively impact the relationship between people and nature, will bring an important perspective and expertise to review and evaluate GODIVA’s cocoa supply chain and help the company execute on its commitment to foster responsibly sourced cocoa.

“GODIVA is dedicated to our vision for a sustainable and

thriving cocoa industry where farmers prosper, communities are empowered, human rights are respected, and the environment is conserved,” says Annie YoungScrivner, CEO, GODIVA. “We are thrilled to partner with the Earthworm Foundation and support their incredibly crucial work to make value chains an engine of prosperity for communities and ecosystems.”

“We are excited to partner with GODIVA and believe that together we can help tackle cocoa-related deforestation in West Africa, which will also help

create increased value for cocoa farmers,” says Bastien Sachet, CEO of the Earthworm Foundation.

“During the first six months of

our partnership, we look forward to collaborating to build the foundation needed to actively protect and regenerate forests.”

Munchies now available in white chocolate Nestlé have announced a white chocolate variety of their fan favourite Munchies

The newest, limited edition Munchies variety features a soft caramel and biscuit centre, covered in delicious white chocolate. It joins the existing range, which comprises original Munchies, Munchies Chocolate Fudge Brownie and Munchies Cookie Dough.

According to the confectionery giant, Nestlé is believed to have invented the first white chocolate when, in 1936, while working on a vitamin-enriched condensed milk, workers added cocoa butter to make a solid tablet form of the milk. In doing so, white chocolate was created! Munchies Brand Manager Cat Mews said: “Munchies has been a popular brand for over 60 years, but we know that consumers love an ontrend twist to a classic too. “Fans

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Kennedy’s Confection August 2020

couldn’t wait to try Munchies Chocolate Fudge Brownie and Munchies Cookie Dough when they launched last year, and we are sure that white chocolate Munchies will prove just as popular an addition to the range.”

Munchies are made at Nestlé’s Fawdon factory, near NewcastleUpon-Tyne, which also makes many other well-loved brands, including Fruit Pastilles, Fruit Gums, Breakaway, Caramac, Matchmakers, Rolo, Toffee Crisp and Smarties Buttons. White chocolate Munchies will be available exclusively in Asda from 13 August. Munchies have been produced in a variety of flavours over the years, including chocolate orange, hazelnut, banoffee and mint. They contain no artificial colours, flavours or preservatives.

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BRANDNEWS

New carrot-based EXBERRY® powder delivers brilliant yellows with a long shelf life GNT Group has extended its range of yellow EXBERRY® Colouring Foods with a new powder made from carrots.

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vailable worldwide in addition to the existing liquid format, the EXBERRY® Shade Yellow – Cloudy Powder enables manufacturers to deliver a brilliant yellow colour shade in a wider range of applications.

The powder is ideal for bakery applications as well as dry mixes including custard, brioches and biscuits.

Both the liquid and powder formats are made from carrots grown by GNT’s farmers and are manufactured without chemical solvents. As such, they ensure high levels of consumer acceptance and can provide a

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perfect replacement for colorants such as carotenes.

The EXBERRY® Shade Yellow – Cloudy Powder is pH independent and provides good light and heat stability, along with a 12-month shelf life at <25ºC. Sonja Scheffler, Product Manager at GNT, said: “Building on the huge popularity of our carrot-based liquid yellows, this new powder opens up even more possibilities

for manufacturers. Extensive testing has shown it performs extremely well across a wide range of applications, with great stability and a long shelf life.”

Based on the principle of colouring food with food, EXBERRY® products are made from fruits, vegetables and edible plants using gentle, physical processes such as pressing, chopping, filtering and concentrating.

“Building on the huge popularity of our carrotbased liquid yellows, this new powder opens up even more possibilities for manufacturers” Kennedy’s Confection August 2020

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BRANDNEWS

Guittard Chocolate Company launch baking chips into Waitrose stores San Francisco Bay Area chocolate maker, Guittard Chocolate Company, is launching its celebrated, honourably sourced, Fairtrade certified chocolate chips into Waitrose stores for the first time.

Through its Cultivate Better Cocoa, it engages with cooperatives and development partners to create comprehensive programs that boost primary income streams...

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esigned for baking, the sustainable chocolate company has been expertly crafting its chocolate since 1868 using traditional French methods.

A favourite of the baking and chocolate world, it is the preferred chocolate of GBBO winner Edd Kimber, Paul A Young, Benjamina Ebuehi and Lily Vanilli along with having been the chocolate of choice for the recent Bakers Against Racism bake sale.

The listing marks the first time British consumers will be able to buy the premium chocolate from a supermarket.

The two Fairtrade certified launch varieties are the incredibly popular 31% cocoa Milk Chocolate Maxi, the extra-large milk chip delivers smooth and creamy dairy notes with a classic chocolate flavour. Guittard were the first company to launch milk chocolate chips into the US market in the early 1950s. The 63% cocoa Extra Dark Chocolate Chips are an innovative extra intense chip with subtle notes of vanilla, perfect for a rich chocolate hit the delivers every time.

Founded in San Francisco in 1868, the Guittard Chocolate Company remains the oldest continuously family-owned and

Kennedy’s Confection August 2020

operated chocolate making business in the United States. Today, it’s run by the 4th generation Guittard President, CEO and Chocolate Maker Gary, who is joined by his daughter Amy and nephew Clark.

Under them, Guittard continues to raise the bar with their passion for honourable sourcing, crafting the highest quality chocolate, providing the best service, and setting new standards for the industry, an approach that is illustrated by their mission to Cultivate Better™.

At the heart of the Guittard ethic is a belief in combining tradition and adventurous innovation, in a way that not only cares for the environment but also looks after constructive relationships with their extended family of customers, co-workers, farmers and suppliers.

With a passion for promoting

the sustainability of the cocoa growing regions and the wellbeing of cocoa workers, Guittard’s uncompromising attitude towards sourcing and dedication to building and nurturing relationships with their growers are hallmarks of Guittard’s “quality from the ground up” approach.

Through its Cultivate Better Cocoa, it engages with cooperatives and development partners to create comprehensive programs that boost primary income streams by collaborating with farmers to improve and protect the unique flavour profiles of their cocoa. The premiums it receives are directly allocated to supporting farm-level quality and flavour investments, gender equality, income diversification, health, nutrition, and agroforestry initiatives.

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BRANDNEWS

FireTree’s ‘Pacific Ring of Fire’ Over the past few months restrictions on travel has led to grounded airlines, closed airports, and shut borders. As appetite for travel slowly returns, but with many of us cautious about travelling too far from home, Firetree chocolate has found a new way of transporting you to an idyllic island setting, all from the safety and comfort of your home.

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reviously only offering 65g bars, Firetree has announced the launch of their new Firetree 25g set, containing all seven of their single-estate chocolate bars – ranging from 69% to 100% cocoa. Available to order as a letterbox pack, the set will enable you to go on a taste journey through the remote, far-flung islands of the Pacific Ring of Fire, Madagascar and Philippines – home to the cocoa trees, or “our firetrees”, which bear the best quality cocoa beans.

The 25g bars will also afford the brand the opportunity to be stocked by the finest bars, coffee shops and restaurants as this smaller iteration will be suitable for serving with coffee.

The unique flavour of Firetree chocolate is due to the volcanic soil of these island estates, where the cocoa tree or “our firetree” thrives in uniquely rich, porous, volcanic soil. Our Firetrees are immediately identifiable by their flame-hued cocoa pods, that give the chocolate its distinctive

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flavour which changes, develops and lingers on the palate.

These cocoa beans are selected

by Firetree farmers and crafted by chocolate makers to enhance, develop and bend the taste and create smooth, rich chocolate which is known for its depth and complexity. The outstanding farming practices and craft manufacturing processes include fermentation, drying in the tropical sun, slow conching and

whole bean roasting to lock in the flavour.

Since Firetree began in 2017, the team has worked hard to set the standard across their different stages of production – from spending years nurturing relationships with farmers and paying them significantly more than the mass market rate, to enlisting Berlin-based artist Andreas Nicolas Fischer to design the beautiful packaging inspired by volcanic magma flows.

David Zulman Firetree’s Managing Director and CoFounder comments: “All good things come in small packages, and we are excited to be able to launch Firetree’s 25g bars at a time where many people are spending so much time at

home. We are offering a taste of amazing chocolate which arrives through your front door. The new pack offers customers a chance to create a tasting experience of their own. Whether you’re hosting friends for a socially distanced catch up or looking to entertain the kids, the range has something for everyone.

Additionally, we will also have the 25g gift pack available to buy in the coming weeks.”

The natural range is made up of seven 25g bars and contains no additives or flavourings. It is available to buy at £17.50 from the website. The bars are dairy-free, suitable for vegans and lactose-intolerant people, as well as being halal and kosher certified.

“All good things come in small packages, and we are excited to be able to launch Firetree’s 25g bars at a time where many people are spending so much time at home.”

Kennedy’s Confection August 2020

09

PRODUCT FOCUS

GanedenBC30®probiotic claims published in Australia and New Zealand Australian and New Zealand food regulators have published a range of digestive health claims for leading probiotic GanedenBC30. In Australia and New Zealand, the requirements for making a general level health claim are set out in in the FSANZ (Food Standards Australia New Zealand) Food Standards Code.

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ompanies seeking to make a claim can undertake a systematic review of evidence of a causal food-health relationship. This was possible for GanedenBC30 – a branded probiotic that can be used in multiple food and beverage categories – because it is supported by a wealth of scientific evidence. Over 25 published papers support the efficacy of its benefits for digestive health. This allowed the ingredient’s manufacturers, Kerry, to conduct a comprehensive review in line with the ANZ Food Standards code.

The claims include “aids digestive health”, “supports digestive health” and “boosts digestive health”. Although similar claims can be made for a small number of other probiotic ingredients in Australia, the food-health relationship established for GanedenBC30 is unique. In addition to the volume of evidence supporting its benefits, GanedenBC30 is a hardy spore-forming probiotic, allowing it to remain viable through shelf life and the low pH of stomach acid, as well as processing conditions like heat, shear and HPP pasteurization.

John Quilter, VP & General Manager for GanedenBC30, said: “As in the rest of the world, demand for probiotic products in Australia has soared in recent years. The

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door is now open for manufacturers to use messaging highlighting the many benefits of GanedenBC30. In addition to being backed by a wealth of scientific evidence, it is a highly resilient probiotic strain, opening up opportunities for innovation in a range of food and beverage categories.” The news comes as a new GanedenBC30 White Paper highlights evidence that the COVID-19 pandemic has further increased demand for claims backed by scientific substantiation.

Four in ten (39%) consumers in a GlobalData survey, for example, said they had wanted more guidance on the health credentials of a product, or the effectiveness of its ingredients, since the outbreak.1 John Quilter added: “Consumers are increasingly skeptical and rightly asking questions about the effectiveness

“As in the rest of the world, demand for probiotic products in Australia has soared in recent years. The door is now open for manufacturers to use messaging highlighting the many benefits of GanedenBC3” of functional ingredients such as probiotics.

The best way to respond is by clearly communicating benefits and the research supporting them. Scientific substantiation helps manufacturers and consumers alike understand the value of ingredients and choose products that can really support health.”

Footnotes 1 GlobalData Coronavirus (COVID-19) Consumer Survey, Consolidated Results, Week 1-6, 2020

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COVER

Exclusive

California Walnuts

Quality, safety & nutrition ...a continued commitment Despite the challenges of COVID-19, the California Walnut industry says it continues its commitment to producing high-quality, nutritious and safe walnuts for consumers worldwide. Senior Marketing Director, Pamela Graviet, speaks exclusively on the walnut trade in the UK as well as current trends and worldwide approach for the future.

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

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1-2-1 INTERVIEW

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he promotional campaign for California Walnuts in the UK continues into its fourth year, offering the UK a consistently high quality, versatile, great tasting ‘super nut’.

California Walnuts received the ‘Best Superfood’ Gold Award in The Healthy Food & Drink Awards 2019.

Recent highlights include promotions with retailers such as Tesco, Waitrose, Sainsbury, Home Bargains and Costco as well as trade advertising and PR. One of the key objectives of the UK consumer campaign involves supporting health research, publicising the numerous health benefits of California Walnuts.

Peter Meadows from The Garden Marketing & PR, the trade representative for California Walnuts in the UK, says: “Our goal is to convey to the UK trade that California Walnuts offer a number of attributes, over other origins - great taste, consistency, outstanding food safety, ideal for flavouring and texture profiles, always high quality and available all year. California Walnuts are extremely flexible and can enhance both the taste and texture and of course the nutritional profile of a wide range of products.

Despite the recent challenging global situation, the California walnut industry, continues its commitment to producing high-quality, nutritious walnuts for consumers worldwide, while maintaining an exceptional food safety record for a century. California Walnuts are grown, harvested, and processed following strict Federal and State food safety regulations. The finished product often exceeds quality standards set by the USDA.

1-2-1 with Pamela Graviet, Senior Marketing Director, CWC How are California walnuts performing in the UK? They have been doing well. Last year we saw shipments increase by 10% and consumer research has shown that UK consumers not only purchase walnuts year-round, but their most favourite way to eat them is as a snack.

Why is the UK an important market for California walnuts?

Currently, the UK is the fifth largest importer of walnuts in Europe and the demand for healthy, nutritious food is increasing. Walnuts can play a role in offering a nutrient-dense, flavourful addition to the daily diet which aligns with health initiatives in the country.

How has global supply and demand for California walnuts developed over the past year?

World walnut production has grown by more than 75% in the past 10 years and California production has been following the same path as more people around the globe are choosing to eat a variety of healthy foods including walnuts.

Which countries have increased/reduced their walnut production and how is California dealing with the competition?

In addition to California, production has been increasing in eastern and western Europe, Chile and China. This growth has been driven by consumer demand and although there are a lot of walnuts being grown, the consumption per person is relatively low according to statistics from the International Dried Fruit and Nut Council. There’s still room for growth in consumption and what sets California apart is that we offer a consistent, year-round supply with the highest food safety standards in the industry.

With bigger and bigger crops in the future, how is CWC planning to sell these larger crops worldwide?

Yes, there are larger crops in the future, but there is also increased consumption as more people are looking for healthy foods and many are moving to a more plantbased diet. Walnuts are ideal to meet these needs. The CWC will continue to educate consumers on the health benefits, versatility and great taste of California walnuts.

We will also work with food innovators across multiple sectors to explore new uses for walnuts in baking, confectionery, meat substitutes, menu development and food and beverage manufacturing as they are one of the most versatile nuts for a wide variety of uses.

ABOVE: Sun-ripened, crunchy and packed with healthy omega-3 fatty acids – California walnuts are tasty, nutrient-dense powerhouses

LEFT: Due to their special growing conditions, walnuts are very mild and sweet in taste and ultimately a great ingredient for varied confectionery and bakery recipes

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Kennedy’s Confection August 2020

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PAMELA GRAVIET, CWC

“World walnut production has grown by more than 75% in the past 10 years and California production has been following the same path as more people around the globe are choosing to eat a variety of healthy foods including walnuts…”

Pamela Graviet, Senior Marketing Director, CWC

What trends are you seeing globally with walnuts?

It is amazing to see how walnuts are being used around the globe. Seasoned and flavoured walnuts for snacking are on trend as we see many new flavours appearing in the US and Asia. There is a wide variety of walnut butters being introduced as well as walnut-based pesto and sauces.

Walnuts are being used to replace ground meat with the right seasonings in restaurants in the US, Germany and Turkey. These new product and menu innovations with walnuts are meeting consumer demand for plant-based options as well as the move to snacks replacing meals.

What are the latest developments from California walnuts in terms of investments, new growing technology etc?

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For over 50 years, California walnut growers and processors have supported research and innovation in the orchard as well as in processing to increase quality, minimize waste, enhance productivity, and preserve natural resources. Each year, a portion of the budget is allocated to support production research. In 2019, more than $1.5 million was awarded to research projects in walnut breeding and genomics, orchard management, disease, nematode, and insect pest management. These funds are used to devise science-based solutions for today’s and tomorrow’s orchard production challenges.

How do California walnuts fit with the growing trends in plant-based eating?

Walnuts are a powerhouse of essential nutrients needed for optimal health and are a natural fit as they can literally be transformed with spices and cooking methods. California walnuts add nutritional value to both sweet and savoury items and can be consumed during any meal throughout the day or as snacks and in desserts. Walnuts are one of the major plant-based sources of Omega-3 fatty acids (ALA) that bodies need but can only get from food. Just a 30-gram serving each day provides 2.7 grams, more than any other nut.

Walnuts also provide 4 grams of protein and 2 grams of fibre along with a host of micronutrients. They are one of the world’s original superfoods consumed by humans for over 7,000 years.

How sustainable is the California walnut industry?

Walnuts have been grown commercially in California

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â&#x20AC;&#x153;Walnuts have been grown commercially in California since 1867 and most of our growers are multi-generational family farms.â&#x20AC;?

Pamela Graviet, Senior Marketing Director, CWC

California Walnuts can also help to maintain normal blood cholesterol levels and reduce the risk of cardiovascular disease.

since 1867 and most of our growers are multigenerational family farms. We have great respect for the communities that have given us so much. This respect has inspired a long heritage of developing new technologies and strategies to improve our products and lessen our impact on the earth. We are constantly working to protect a sustainable harvest of walnuts now and far into the future.

What are the California walnut industry plans over the next 5 years?

To continue to provide nutritious, flavourful, food safe California walnuts domestically and internationally.

California Walnut Commission The California Walnut Commission (CWC), established in 1987, represents the California Walnut industry made up of over 4,800 growers and close to 100 handlers.

The CWC is involved in scientific research examining the nutritional value of walnuts and explore the role of walnuts in a healthy diet as well as export market development activities.

The sunny climate of the central valley of California is ideal for growing walnuts and is home to numerous walnut orchards â&#x20AC;&#x201C; many of which are family-owned for generations.

Incidentally, two-thirds of global walnut trade comes from California.

What makes Californian Walnuts so special? Grown with care in the perfect conditions, the nuts are harvested from late August to November and processed to the highest quality standards.

KennedysConfection.com

Competence in confectionery since 1921

Complete solutions from dosing, cooking and forming to primary, secondary and end-of-line packaging

Bars

Jellies

Chewing gum

Hard and chewy candies

Syntegon Technology has been developing machines for confectionery production since 1921.

Customers can develop and test new products throughout the entire process chain – from the kitchen to forming and packaging – in close cooperation with Syntegon Technology at several product development centers.

A comprehensive global service network complements Syntegon Technology’s line competence.

Syntegon Technology GmbH Kölnische Straße 1-3 41747 Viersen GERMANY Phone: +49 2162 248-554 E-mail: Confectionery@syntegon.com www.syntegon.com Formerly Bosch Packaging Technology

Advertorial Syntegon.indd 1

26.02.2020 14:30:51

MACHINERY: PACKING

Syntegon’s Pack 202 Flow Wrapper:

PACKS A PUNCH

Syntegon Technology has launched its Pack 202 next generation of flow wrappers, suitable for bars, bakery products, cookies and crackers, as well as non-food applications

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yntegon Technology has launched the next generation of flow wrappers – the Pack 202. As the successor of the Pack 201, the machine is a fully automated horizontal flow wrapping machine for low to medium speeds. The flow wrapper is suitable for bars, bakery products, cookies and crackers, as well as non-food applications.

With the Pack 202, manufacturers benefit from a number of technological advances that were first introduced on the new Pack 403 last year, including an easily removable discharge belt, upgrades to the cross-seal and fin seal units, and a highly intuitive, user-centred design.

Formerly the packaging division of the Bosch Group, Syntegon Technology, headquartered in Waiblingen (Germany), has been offering complete solutions for the pharmaceutical and food industries for over 50 years. More than 6,100 employees at 30 locations in more than 15 countries generated a total revenue of 1.3 billion euros in 2019.

The portfolio of intelligent and sustainable technologies includes stand-alone machines, as well as complete systems and services.

Fields of application in the pharmaceutical

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industry are the production, processing, filling, inspection and packaging of liquid and solid pharmaceuticals (e.g. syringes and capsules).

In the food industry, the portfolio includes process technology for confectionery as well as packaging solutions for dry foods (e.g. bars, bakery products and coffee), frozen foods and dairy products.

“Our new flow wrapper for small to mid-sized manufacturers certainly packs a punch: We were able to integrate some of the features of our Pack 403 for medium to high speed applications into the new Pack 202. The machine is easy to operate, clean and maintain, which reduces downtime and maximises overall equipment effectiveness,” Christiaan Mulder, Product Manager at Syntegon in Schiedam, Netherlands, states. The Pack 202 is a heat-sealing flow wrapper. Supported pack styles include pillow, gusseted and easyto-open packs.

Borrowed from the Pack 403: Technological upgrades for improved seal quality

Ideal for multi-product applications, the Pack 202 can wrap individual or grouped products

including bakery goods, bars, fresh and frozen products, confectionery, snacks, medical products, prepared foods, household goods, and many other food and non-food items.

The Pack 202 profits from several crossand fin-seal improvements that were first introduced on the Pack 403 flow wrapping machine last year. The finwheel modules have been synchronised and the Pack 202 now features an improved canting mechanism: At the turn of a knob, operators can tilt the fin modules and adjust them easily for more consistent seals.

The cross-seal unit on the Pack 202 has also been improved significantly: The standard double-spring kit offers more consistent and stable seals than previous models, while the adjustment resolution has been doubled, thus enabling more precise and repeatable crimper adjustments.

User-friendly design for easy handling User-friendliness and ease of operation are at the heart of the Pack 202’s design – just like the Pack 403. A number of features on the Pack 403 have been integrated into the

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“

“The machine is easy to operate, clean and maintain, which reduces downtime and maximises overall equipment effectiveness…”

Pack 202 to improve the user experience.

Sequentially numbered film rollers facilitate film threading for repeatable, consistent changeovers and minimize downtime caused by “trial-and-error” adjustments. The flow wrapper also comprises an optional automatic film splicer with laser-etched instructions on the deckplate to secure fast and smooth film changes without having to stop the machine.

Syntegon has equipped the Pack 202 with a standard 450-millimeter dual back stand in Europe. Depending on brand owners’ needs, a 650-millimeter dual back stand is also available. “The standard Pack 202 version for the European market now features Beckhoff controls and HMI 4.0., which is a significant benefit for brand owners,” Mulder explains.

What is more, the Pack 202 is equipped with

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a new reject belt. The upper section of the reject belt is easy to remove for quick belt changes and cleaning processes. The detection function on the discharge belt rejects faulty packages and automatically ejects them using compressed air. For larger and heavier products, a twometer-long discharge module with reject plow is available as an option.

Intelligent and sustainable technologies

Syntegon has intensified its efforts to develop intelligent and sustainable technologies.

The packaging experts work with material suppliers and brand owners throughout the supply chain to test and adjust the machine run ability of alternative packaging materials.

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PRODUCT

KERRY

TasteSense Sweet from Kerry

Taste & Nutrition company, Kerry, has released TasteSense Sweet Suitable for Organic into the European food and beverage manufacturing marketplace. This new “suitable for organic” natural X flavouring “modulation” technology will be compliant with the extensive, updated EU regulations for organic foods and beverages set to take effect on January 1, 2021. “...incoming regulations will affect all organic and traditional food and beverage manufacturers who want to reduce or remove sugar and use an organic claim without compromising on taste to do so”

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he TasteSense Sweet Suitable for Organic product range addresses the evolving consumer and regulatory demand for more natural flavourings and reduced calories in food and beverages, facilitating sugar reduction of up to 30% specifically in beverages (soft and alcoholic) and dairy products, and allowing for an overall taste and profile improvement in low-zero sugar products without compromising taste.

This product line delivers a superior and clean sweetness profile, improves the mouthfeel of sugar- or juice-reduced food and beverage products and can mask acidity and astringency.

In addition, some options of the TasteSense Sweet Suitable for Organic portfolio are also stevia derivatives-free, addressing the growing preference in a number of EU markets for natural flavourings with modifying properties (FMP) solutions that are not derived from stevia, but instead use alternative botanical sources as precursors. Labelling of every item of this new range can be described as “Natural X Flavouring”, with variations on the “X” denomination according to the agricultural source (lemon, etc.) that makes up the required 95% of the aromatic part of the flavour formula.

This new range integrates the range of “Natural X Flavouring and Extracts” available in Kerry’s Taste portfolio, offering a clean-label choice of fruit tonalities, brown flavours and botanicals. All of these features will be now required in organic

food and beverages, a large step beyond the previous usage of simply “Natural Flavourings”.

“Kerry is extremely pleased to bring the TasteSense Sweet Suitable for Organic foods and beverages natural flavouring technology to market to address the upcoming EU regulation requiring organic products to reach the new 95/5 standard of ‘naturalness’ in flavourings,” explains Jem Greenwell, General Manager Taste – Europe & Russia.

“These incoming regulations will affect all organic and traditional food and beverage manufacturers who want to reduce or remove sugar and use an organic claim without compromising on taste to do so. We are delighted the Kerry Global Taste Innovation team was successful in overcoming the significant challenge presented by the new regulatory requirement by developing this highly performing and cost-effective range of natural flavourings.”

The new EU law, published May 2018 (2018/848), states that flavourings for organic foods and beverages will need to now be at least 95% Natural X Flavourings (95/5 formula structure), with those meeting the new standard able to be described as “suitable for organic”. The new law is a substantial challenge for food and beverage manufacturers who want to declare organic but do not currently have access to an organic-suitable solution for sugar reduction, and likewise for flavour manufacturers who need to design 95/5-type modulators.

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Leu-Tronic GmbH

Unpacking machinery for biscuits from flow-packs For over 25 years, Leu-Tronic GmbH have supplied unpacking machines for the recovery of products from packaging materials and a recent case study involving their established PACKSAVER machine has proved to be a sufficient way of clean separation, while remaining sustainable and cost effective

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any well-known producers in the food and confectionery industry are committed to ‘sustainable production’ with all associated processes, which ultimately includes the environmentally friendly recycling of re-work.

Instead of the disposal or destruction of “good” products on the garbage or biogas plant, an international confectionery group has acquired a “tailor-made” PACK-SAVER from the manufacturer of product recovery machines Leu-Tronic GmbH, 76307 Karlsbad. The requirements and tasks were discussed at the customer’s site with the Leu-Tronic experts.

This also included the partial integration of the PACK-SAVER into a previously installed, but unsatisfactorily working, recycling system.

The amount of re-work or reject packs that are produced by several flow-pack machines are collected and sent to the central recycling department in special containers.

By means of a hydraulic lifting and a tilting device, the individual flow packs are loaded into an elevator for controlled transfer to the PACK-SAVER separation system.

The scope of delivery from Leu-Tronic included the feed elevator with storage hopper as a buffer, while the complete synchronization of the work processes is monitored by the ALLEN BRADLEYROCKWELL PLC control supplied by LeuTronic. Another special feature is that a dust extractor in ATEX execution was also supplied.

The PACK-SAVER’s ultimate objective is to separate the product from the packaging material. While the emptied film is collected on a conveyor belt in a large container, the unpacked product is then transported to the milling station installed on the 2nd floor via an existing transport system. The delivered

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“Some time ago, the milking of cows was done exclusively by hand. Today, no milk producer would think of replacing the automatic milking machine with humanitarian workers”

system achieves an output of approx. 200 kg of biscuits per hour. The entire system is monitored by only one operator, which means that the customer can return almost 100% of the scrap or re-work to the new production while the packaging material can be properly be recycled.

The food industry operates several PACKSAVER systems for various products worldwide.

This not only achieves enormous savings potential, but they can also refer to the sustainable processing of rework. In addition to the recovery of pastries, the PACK- SAVER is also used for chocolate products, candies, etc., but also for coffee, sugar, flour etc. n www.leu-tronic.de

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Lindtâ&#x20AC;&#x2122;s Home of Chocolate will boast a multi-media and interactive exhibition, a research facility and show production as well as the worldâ&#x20AC;&#x2122;s largest chocolate fountain in the entrance area which is more than nine metres tall.

Lindt&

Sprüngli

The Home of Chocolate The building of Lindt’s Home of Chocolate marks a major milestone in the Swiss chocolate history - founded in 2013, the charitable Lindt Chocolate Competence Foundation is funding and realising this major project on Lindt & Sprüngli’s factory in Kilchberg, Switzerland.

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he highly anticipated ‘Lindt Home of Chocolate’ will open its doors to chocolate lovers and those eager for knowledge on September 13, 2020. This unique Chocolate Competence Centre will feature an interactive exhibition, a research facility with show production, a spectacular 9-metre high chocolate fountain, and it will also allow visitors to take a glance over the shoulders of the renowned Master Chocolatiers.

The first Lindt Café, a Chocolateria for chocolate courses and the largest Lindt Chocolate boutique in the world will provide visitors with superlative chocolate delight.

After just 36 months of construction, the Lindt Home of Chocolate will open to the public on September 13, 2020. With this visionary project, the Lindt Chocolate Competence Foundation is providing the general public with a chocolate experience in the form of an extensive information platform on the subject of chocolate. More than 100 million Swiss francs have been invested into this extraordinary building project at Lindt & Sprüngli’s historic headquarters in Kilchberg.

“With the construction of the Lindt Home of Chocolate, we have created a Chocolate Competence Centre that is unique in Switzerland and will strengthen the innovation of our industry over the long term,” says Ernst Tanner, President of the Lindt Chocolate Competence Foundation’s Board. Located in the immediate vicinity of Zurich and with excellent connections to the city, the new attraction is set to become an exciting destination for around 350,000 national and international chocolate fans every year.

The new building in Kilchberg is the home of the world-famous Master Chocolatiers, who are providing comprehensive insight into their world of chocolate, their passion, and expertise for the first time ever. It will be a destination for Swiss and international guests and families, as well as experts and scientists.

Besides the multimedia and interactive exhibition with its various focal points, the Lindt Home of Chocolate will also include a research facility with a show production. The exhibition covers around 1,500 square metres and covers themes such as the cultivation

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of cocoa, the history of chocolate, Swiss chocolate pioneers and chocolate production.

Young and old chocolate fans can learn fascinating information about Switzerland as a chocolate country and discover a few secrets about how chocolate is produced. At the end of the information-packed tour through the museum, another highlight awaits visitors: endless fine Lindt creations can be tasted and enjoyed in the “Chocolate Heaven” tasting room.

The Lindt Home of Chocolate also hosts the largest Lindt Chocolate boutique in the world and the first Lindt Café in Switzerland. In the new Chocolateria, visitors will be able to create their own chocolate masterpieces under the expert guidance of the Master Chocolatiers – making it the perfect souvenir or gift. But the heart of the Lindt Home of Chocolate is the chocolate fountain with over nine meters in height in the entrance area. It is the only one of its kind in the world and features real flowing chocolate.

According to Basel architects Christ & Gantenbein, the building was completed in a record time of just under three years and is reportedly an impressive work of art. The modern design makes for a striking contrast to the historic Lindt & Sprüngli factory building dating from 1899 and fits in perfectly with the existing surroundings in Kilchberg. Inside, the three-story building has a distinctive design: curving staircases, suspended walkways and imposing skylights in the ceiling lend the building a particular elegance.

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Ferrero EXCLUSIVE

A virtual

‘surprise’ for the future As part of their virtual launch event hosted this month, Ferrero has made several announcements which include their progression towards making its packaging 100% reusable towards 2025, a new look for their Kinder Chocolate range and launching new products as part of their Christmas portfolio.

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ith social distancing resulting in an array of virtual events and conferences being organised across the industry, confectionery giant, Ferrero hosted a ‘Virtual Adventure’ in August which the Kennedy’s team were excited to attend.

During the event, Levi Boorer, UK Customer Development Director explained how the past few months have obviously posed challenges for the business during the global pandemic, ultimately impacting sales with shopper confidence having been responsibly down amid uncertain conditions.

According to sector research, however, Boorer expects growth for the festive season ahead as the confectionery sector will continue to prevail as it always does near the end of each year. Despite the challenges posed to the business in recent months, Ferrero’s virtual event proved that they have adapted swiftly to changed operating conditions, ultimately supporting colleagues within the confectionery sector and looking forward to a prosperous future.

100% recyclable packaging for 2025

Last year, the Ferrero Group committed to making its packaging 100% reusable, recyclable or compostable by 2025. As part of this commitment, the company is focusing on finding long-term solutions for sustainable packaging. Its journey to 2025 includes new packaging achievements, packaging trials and working with local partners to offer consumers short term immediate solutions.

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•A new partnership has been launched with TerraCycle to offer a free national recycling program, which is an immediate option available to make all Ferrero Rocher and Ferrero Collection packaging recyclable across the UK. The trial program will cover their products in these ranges and has been developed to address gaps in the UK’s recycling infrastructure, which currently cannot recycle all types of packaging.

The group are introducing new copper trays made from recycled PET for their bestselling Thorntons SKU boxed products with clear recyclability information on pack and will continue to use a minimum of 50% recycled content in the trays and fitments of their Thorntons range.

A new packaging refresh across all Thorntons Continental, Classic and Seasonal boxes will include clear recyclability icons to help encourage consumers to recycle responsibly, in alignment with local sorting instructions.

In the UK, Ferrero Group are also running various trials as ‘test and learn’ opportunities to offer consumers immediate solutions to recycle their products. For example: • The group are trialing a new packaging design on the Ferrero Collection range. The new range will be available as of September and the box will be 100% recyclable using the UK’s local recycling infrastructure.

• I n addition, the Kinder TerraCycle program continues to grow with new public access drop-off locations and have extended their trial program.

Levi Boorer explains, “We’re pleased with our latest progress in the UK. As one of the world’s leading confectionery companies, we are committed to finding long-term sustainable solutions for packaging and playing our role in tackling this global issue as we know it is not a simple matter of being plastic or plastic free. Our products are delicate treats loved by millions of people nationwide every year, so it is important that the packaging we use is carefully designed to maintain the freshness and quality of our products.

“Each product we make requires a specific packaging approach and a careful selection of materials with the dual aim of maintaining product quality and food safety while minimising the environmental carbon impact.

We’re excited to see how UK consumers respond to our new trials which will give them immediate solutions as we continue on our journey to meeting our 2025 commitment.”

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“

…we are committed to finding long-term sustainable solutions for packaging and playing our role in tackling this global issue as we know it is not a simple matter of being plastic or plastic free.

Caption: Ferrero is bringing back its Animal Adventures range for the second year in a row, this time taking inspiration from African wildlife which will run across Kinder Surprise and Chocolate, and will include themed toys, stickers or cards.

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Ferrero EXCLUSIVE

“We have seen some strong growth for Kinder Chocolate in line with our marketing campaign launch last year. Shoppers love the brand and have responded very well to the activity.”

Kinder Chocolate range to boost appeal to new shoppers Ferrero is rolling out several updates across its Kinder Chocolate range, in order to better differentiate the products and appeal to new shoppers. Already one of the leading kids chocolate brands in the UK with exceptionally strong brand affinity within the target audience , the updates across medium bars of Kinder Chocolate and Kinder Happy Hippo biscuits give the products a more modern look to give greater visibility in store.

Levi Boorer, Customer Development Director at Ferrero, said: “We have seen some strong growth for Kinder Chocolate in line with our marketing campaign launch last year. Shoppers love the brand and have responded very well to the activity. Now is therefore the right time to update the look and feel of the popular range, helping retailers to reach more shoppers through a popular range, with each product clearly appealing to a different audience.”

The small bars of Kinder Chocolate are the fastest-growing product within the top all-year-round kids chocolate brands, having grown +15% in value year-on-year1.

Furthermore, penetration of Kinder Chocolate has increased by +5pp in households with children in over that period . With a strong repeat purchase rate of 47.7% – up +6% YOY – and to be supported over the next 12 months by the Kinder ‘A little, A lot’ marketing campaign, Kinder Chocolate represents an attractive opportunity to retailers looking to extend the appeal of their confectionery range with families of all ages.

Multipacks of Kinder Chocolate medium bars are being given a cleaner pack design for a more distinctive appearance in store, while aligning it more closely with the target audience of families with older children (age 6 and above). Similar updates are being introduced across multipacks and single packs of Kinder Happy Hippo biscuits, bringing greater differentiation between the hazelnut and cocoa variants. The new designs make it easier for the shopper to identify the flavours in store, and better protect the individual biscuits to consistently deliver a high-quality product.

£3m investment for seasonal portfolio Ferrero is launching an array of new products across its seasonal product portfolio of novelties, figures and boxed chocolates for Christmas 2020, as part of a total £3m investment (confectionery and spreads).

Levi Boorer, commented: “Christmas is always an important point in the calendar for the confectionery industry, presenting a great

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opportunity for shoppers to enjoy the festive spirit. It is important therefore that we offer the right products that meet the different shopper missions and needs and will help retailers to grow their sales during this period.

“A strong core range is key during the Christmas period, as many shoppers love Ferrero products all year round. In addition to the popular established lines, we have been developing several new products to offer for Christmas 2020. Innovation is always important in generating excitement in the category, so we believe that the combination of our best-selling all-year-round products with new seasonal launches will help to excite shoppers over the festive period.

“Despite the recent challenges we have all faced, Christmas remains a time for families to celebrate. We are optimistic that we can still deliver the same levels of emotional engagement in the shopping moment – regardless of how and where the celebrations take place this year. We are continuing to monitor the COVID-19 situation, ensuring our festive plans are in tune with the situation.”

Retailers attitudes to Christmas

Ferrero recently commissioned research from KAM media to find what convenience retailers’ attitudes towards Christmas confectionery were, and how they had been impacted by COVID-19.

Boorer commented: “These results are a real insight into how a large proportion of retailers are planning to act this Christmas.

We know there is a lot of uncertainty, but what we are seeing is that almost three quarters (71%) are remaining optimistic and believe shoppers will continue to support their local stores by spending the same or more on seasonal products as a result of lockdown.

“Social distancing has made people sentimental and more appreciative of their loved ones, so we are expecting to see increased acts of kindness and gifting, as shoppers look to add a bit of joy through moments of generosity.

“The results also showed that many retailers remain undeterred in their planning processes, with 50% of convenience store retailers planning their seasonal confectionery offering 1-2 months in advance of Christmas. It is therefore even more important that retailers ensure they are stocking a strong core range to appeal to shoppers throughout the autumnal and winter seasonal confectionery trading spikes.

“As stores are still seeing people opting to shop locally, we’re also expecting larger pack formats across a number of categories to continue appealing to shoppers. Interestingly, convenience operators see this continuing into the seasonal period, with almost half (46%)

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stating they are going to stock larger, sharing formats than last Christmas. They are also considering the importance of individually wrapped products, with nearly a third (31%) suggesting they will be stocking more confectionery with individually wrapped items.

“Retailers are also looking to drive incremental sales by offering a greater selection of novelties and selection boxes – sub-categories that have typically been skewed to Grocery – with 40% of retailers looking to stock more of those products this Christmas. With shoppers still set to support their local convenience stores, we’re confident that retailers will continue to work hard to retain these loyal shoppers well into the future.”

Adult seasonal confectionery

Ferrero has a long-established association with the boxed chocolate category at Christmas, with many shoppers associating the Rocher, Collection, Raffaello and Thorntons ranges with celebrations during the festive period. Ferrero Rocher will look to build on its strong performance in the boxed chocolate category, having grown by +2.4%, by launching an updated marketing campaign.

Thorntons Classic also demonstrated exceptional growth of +20% over Christmas last year , following the revitalisation of the range and establishing the brand as the number one assortment brand within the classic boxed category at Christmas. This year, Thorntons Classic is introducing new and remastered flavours, with revamped recipes for Nutty Caramel, Tempting Toffee and Creamy Fudge as well as the inclusion of a new Orange Blush option.

Thorntons Continental also had an impressive Christmas 2019, with the Continental Winter Markets box (278g) growing at +216%. The 142g box also performed particularly well, driving +25% growth . Ferrero will help retailers to build on that success by introducing remastered recipes for its Hazelnut Milano and Viennese Deluxe selection.

Christmas 2020 will also see the new Nutella seasonal packaging across its 200g, 400g, 750g & 1kg jars, with new Christmas jumper pack designs ideal for encouraging shoppers to get into the festive spirit. Nutella

will also be on screens this Christmas, with a new campaign that encourages shoppers to Spread Your Love.

Kids confectionery

“As the number one kids confectionery brand, Kinder is synonymous with Christmas, with our offering of novelties and figures helping to add extra magic throughout the season for shoppers. The kids confectionery category is worth £528m at Christmas , so it’s important that retailers stock products that shoppers will be excited to see in-store to pick up for their loved ones,” comments Levi Boorer.

Kinder Surprise will build on the successful performance of its popular 75g Santa figure, which was the number one novelty at Christmas in impulse last year . 2020 will see the addition of new toys in the form of eight festive friends that can all link up to make one big team. A 36g version will include models of Santa, a penguin, a snowman and a Bear.

Kinder Surprise will return this Christmas with a new exciting range of festive toys as part of the Kinder Surprise 100g Egg. Using Kinder’s long heritage of stimulating consumers’ imaginations through play, the toys in the new ‘Reindeers in Lunapark’ range have bespoke parts that allow the toys to spin, twist and move. The larger Kinder Surprise 220g egg will also be updated with two new toy ranges. Shoppers can either receive Magical Enchantress or Jungle Trucks toys, both of which ensure great playability and a larger sized toy.

Kinder Chocolate will also launch two new additions to the popular fluffy toy novelties range from Christmas 2019, with the addition of Squirrel and Sloth toys. The new figures will sit alongside the returning Reindeer and Polar Bear options from Kinder that proved popular with shoppers in the past.

Kinder Chocolate will also add a new 55g and 110g hollow Santa figure, that consists of a fine milk chocolate and milky white lining in a distinctive seasonal shape to make the perfect stocking filler.

“Despite the recent challenges we have all faced, Christmas remains a time for families to celebrate. We are optimistic that we can still deliver the same levels of emotional engagement in the shopping moment – regardless of how and where the celebrations take place this year. ” KennedysConfection.com

Calendars

The advent calendar category, worth £41.1m, is a key sector for retailers to drive sales in the build up to Christmas.

Kinder will be refreshing the look of its 135g advent calendar and, following the strong launch of the Ferrero Collection Advent Calendar in 2019, Ferrero will be introducing an additional new façade design to the range. The Collection advent calendar is set apart from other calendars on account of its unique opening and premium range of Ferrero Rocher, Raffaello and Rondnoir products within.

NEWS FOCUS

Royal Duyvis Wiener’s refinancing agreement Dutch-based cocoa and chocolate processing company, Royal Duyvis Wiener has recently confirmed it has reached an agreement on refinancing.

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oyal Duyvis Wiener has announced that their new refinancing agreement is the result of a period of restructuring by the bank and shareholders, initiated under the current CEO Theo Pouw and CFO Mark van den Burg. In order to emphasise their involvement and confidence in the future, the board members have become shareholders in the company.

Founded in 1885, the Dutch company has grown to become a global market leader in the cocoa and chocolate processing industry.

Royal Duyvis Wiener Group is proud to have laid a solid business foundation by expanding its activities and services in various parts of the world. Dedicated employees, based in the Netherlands, Germany, Indonesia and Brazil, are highly motivated to support customers in realising their optimal production facility.

With a long-term outlook on and responsibility for global environment, the R&D team at Royal Duyvis Wiener constantly seeks to develop processing equipment which uses minimal energy, while offering maximum durability and optimal quality.

In recent years, the company has worked hard to restore its solvency and achieve healthy, profitable operations. The years of financial losses are left behind, and a profit is expected for 2020. Due to Royal Duyvis Wiener’s impressive financial recovery, their house bank has agreed to accept a subordinated loan. Royal Duyvis Wiener’s

“The assignment to make Royal Duyvis Wiener solvent again was a difficult one, because the company was operating at a loss.

Thanks to the efforts of all employees, the company has overcome a challenging period in its long history.”

THEO POUW, CEO, ROYAL DUYVIS WIENER

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creditworthiness will increase as a result of the realisation of subordinated capital.

In addition to the refinancing, new capital is also flowing into the company as a result of the change in the shareholder structure. These funds can be used to realise investments for the company.

The refinancing of Royal Duyvis Wiener puts a definitive end to a difficult period in which several large-scale projects resulted in a lower credit value for the company. “The assignment to make Royal Duyvis Wiener solvent again was a difficult one, because the company was operating at a loss. Thanks to the efforts of all employees, the company has overcome a challenging period in its long history. It’s amazing how this wonderful company has withstood this ordeal,” says CEO Theo Pouw.

“The restructuring has secured the employment of many of our professionals.

In addition, there is now a solid financial basis on which we can build. I am particularly proud that we have eliminated losses in a relatively short period of time without any forced redundancies. That says a lot about the financial agility of this company,” adds CFO Mark van den Burg.

KennedysConfection.com

THE ONLINE MARKETPLACE FOR CHOCOLATE, CONFECTIONERY AND BAKERY TECHNOLOGY 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 Tel: (UK) + (44) 01732 752090 Web: www.kennedysdigital.com

KennedysConfection.com

Kennedy’s Confection August 2020

27

ISM

2021

Organic product segment continues to expand O International newcomers with organic products at the world’s largest trade fair for sweets and snacks – COVID-19 contributes towards the growth of the organic segment 28

Kennedy’s Confection August 2020

rganic has been booming for years and has long since become part of the consumer’s everyday routine. The Corona pandemic is contributing towards the further growth of the organic segment. According to the Association for Consumer Research (GfK), the demand for organically cultivated food rose significantly more strongly during the first three months of the Corona crisis than the turnover of the food trade as a whole.

But also, regardless of the Corona pandemic, the organic market continues to grow. According to the Research Institute for Organic Farming (FiBL) and the Agricultural Market Information Association (AMI), the expenditure of private households on organic products has more than doubled since 2010. In 2018, organic foodstuffs to the value of 40.7 billion Euros were sold throughout Europe, 37.4 billion Euros of which in the European Union.

Particularly the organic snacks segment is experiencing enormous growth, because the consumers are attempting to reconcile their workintensive lives with staying healthy. Snacks play a decisive role here, because snacks can provide useful nutrients, when there is no time for a proper meal. According to a report from the Global Organic Snacks Market, which was published by KBV Research, the global organic snack market is expected to turn over Dollar 23.7 billion by 2025, which corresponds to a market growth of 14.09% CAGR during the forecast period.

KennedysConfection.com

PICS: Organic confectionery ranges being displayed at last year’s ISM – 2021 is expected to host an even bigger array produce.

These market developments will also be reflected at ISM, the world’s largest trade fair for sweets and snacks. Whereas in 2017 only 282 exhibitors with organic products were represented at the global trade fair for sweets and snacks, with 362 exhibitors the share of organic exhibitors in 2018 was already around 25%. At the 50th edition of ISM in 2020, ISM set a new record with 425 companies that presented numerous organic products.

This corresponds to a growth of around 34% for the period between 2017 and 2020. 175 exhibitors, who will be presenting their organic products at the trade fair, have already registered for ISM 2021. Based on previous experiences, this figure will more than double over the coming months. The following companies are among the international first-time exhibitors in the organic segment: Bäckerei Evertzberg (Germany), BSCG (the Netherlands), Gusania (Lithuania), Incom d.o.o.

– LEONE Chocolate (Slovenia), LNS Trade (France), Mipama (Poland), Moulins de Kleinbettingen (Luxemburg), Nut Vinograd (Russia) and Thai B.B. Fruit (Thailand).

The offer of organic products at ISM is thus larger than ever and the organic segment once again holds a variety of products in store for the coming event in 2021. This ranges from organic chocolate and sweet organic sandwich spreads such as nut nougat creams or jam, to cakes and biscuits, ice cream through to organic snack items such as vegetable chips, energy bars or dried fruit. In addition to companies with many years of expertise in the organic segment, many young companies are exhibiting at ISM as well as companies that have expanded their lineups to include organic items.

New products are also awaited in the Trend and Natural Snacks section in Hall 5.2. Furthermore, also in Hall 5.2 the new Ingredients segment of ProSweets Cologne that is being staged parallel “ProSweeets Ingredients - inspiring products” will also deliver interesting new approaches and product solutions. With a view to the implementation of sustainable raw materials and innovative ingredients for the production of sweets and snacks, this section will without doubt not only be of interest for the organic exhibitors of ISM.

KennedysConfection.com

“The offer of organic products at ISM is set to be larger than ever and the organic segment once again holds a variety of products in store for the coming event in 2021…”

Dan

Contact our sales department on +44 (0)1732 752090 Email: agkennedy@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

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Kennedy’s Confection August 2020

KennedysConfection.com

Contact our sales department on +44 (0)1732 752090 Email: agkennedy@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 COCOA & CHOCOLATE SPECIALITIES

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

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Natural and nature-identical flavours for confectionery, bakery, dairy, co ee and tea.

Curt Georgi GmbH & Co. KG Otto-Lilienthal-Str. 35-37 71034 Boeblingen Tel +49 (0) 7031 640101 Fax +49 (0) 7031 640120 www.curtgeorgi.de curtgeorgi@curtgeorgi.de

Elefant Chemische Produkte GmbH Essener Strasse 5 DE–71332 Waiblingen Germany Tel. (+49) 07151 9 65 77–0 Fax (+49) 07151 9 65 77–10 info@elefantoil.com www.elefantoil.com YOGHURT & SOUR CREAM POWDERS

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CAPOL GmbH

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CAPOL (UK) Ltd

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KennedysConfection.com

Tradin Organic’s cocoa processing plant Stationsplein 61-65, 1012 AB Amsterdam Tel: +31-20 407 4499 Fax: +31 20 497 2100

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MACHINERY CARAMEL COOKING SYSTEMS

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Schokoladenformen Chocolate Moulds

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

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

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

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Soc. Base Coop. S.R.L

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INGREDIENTS

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

www.chocotech.de

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15:03

MACHINERY HARD CANDY WRAPPING EQUIPMENT

Theegartenâ&#x20AC;&#x201C;Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329 pactec@theegartenâ&#x20AC;&#x201C;pactec.de www.theegartenâ&#x20AC;&#x201C;pactec.com

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Engineering GmbH Leobersdorfer Strasse 26 2560 Berndorf, Austria

F: +43 2672 800174 engineering@berndorf.co.at www.berndorfband-group.com

FORMING SETS

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Clextral

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

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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 209â&#x20AC;&#x201C;20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349

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

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Loesch Verpackungstechnik GmbH IndustriestraÃ&#x;e 1 96146 Altendorf Gebiet: Zentrale / DE

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Theegartenâ&#x20AC;&#x201C;Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329 pactec@theegartenâ&#x20AC;&#x201C;pactec.de www.theegartenâ&#x20AC;&#x201C;pactec.com

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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

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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

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Contact Us Your contacts at Kennedyâ&#x20AC;&#x2122;s are: Leon Kennedy, Digital Production Editor, leonkennedy@kennedys.co.uk Tel: (UK) + (44) 01732 752090 Web: www.kennedysdigital.com

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

35

Coming up

IN THE NEXT ISSUE…

NEXT

MONTH

Extrusion technology The use of cooker extruders in confectionery production is a fairly new area. We will be looking at how extrusion technology is one of significant growth in recent years, and how its significantly unique unit operations are possible in confectionery cooking.

The Colours of Confectionery When it comes to confectionery and baked goods, consumers are seeking bright, vibrant products with unique taste profiles.

Chocolate and Cocoa Cocoa sustainability is essential to our global cocoa bean sourcing strategy, and vital to improving the livelihoods of farmers and their communities.

Kennedy’s will be reporting on how the cocoa market has been coping during the pandemic and predictions for the rest of 2020

36

Kennedy’s Confection August 2020

It is possible for a manufacturer to tick all the proverbial boxes – by utilising flavours and colours that allow them to adapt their recipes and stay a cut above the rest when it comes to standing out on the shelves.

One of the biggest drivers when it comes to colours and flavours has been naturality, as some have been linked to health scares over the years.

Of course, going natural does come with technical challenges and the Kennedy’s team will be looking into what these challenges are and how the industry is continuing to strive towards a natural outlook on colour and flavour in future products.

When it comes to colours in confectionery products, innovation is key, but new flavour blends also need to taste good and be a perfect match...

KennedysConfection.com

12

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