Issuu

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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08/

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

ADVERTISING

Sales Angus Kennedy agkennedy@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

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 158, 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

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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

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

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

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

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

KennedysConfection.com

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!”

Kennedy’s Confection August 2020