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CELEBRATING 130 YEARS IN PRINT

Estd. 1890 a specialist publication by Kennedyâ€™s

The award winning business journal for the global confectionery industry

Best Group Editor

AWARD Cirkle Oskars 2019

DECEMBER 2020

A naturally sweet sensation Quality is at the core of California Raisins, which is what makes it stand out in the crowd. Full report page 12

Wishing a very happy Christmas to all our amazing readers and loyal advertisers from the Kennedy family

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EDITORIAL

Editorial Director Angus Kennedy editor@kennedys.co.uk Assistant Editor Andrea Pluck 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

EDITOR’s LETTER W

elcome to the December issue of Kennedy’s Confection. The past year has been strange and uncertain for a lot of us. I think I speak for many when I say, good riddance to 2020! Despite the challenges presented by the COVID-19 pandemic, I do believe that we have learned a lot, both on a personal and professional level. We have learned to venture into a new digital landscape, where meetings are held on Zoom instead of in offices, and where we have had to find new digital solutions to continue innovating in the market. But, on a personal level, I think we have learned to appreciate our loved ones much more. I think that’s something we should continue to do, even when we are able to socialise more closely with our friends and family, when that day comes. But, while we reminisce about how challenging the last year has been, Kennedy’s thought we would look back on some of the more positive aspects of 2020. We have highlighted some of the key product innovations that hit the market in the last year, across ingredients and packaging machinery. (p18) Stealing the front cover for December, Kennedy’s takes a look at how California Raisins continues to thrive in confectionery – it’s all about quality and power behind the brand. See the cover exclusive on page 12. And while much of the focus of this year has on the global pandemic, let’s not forget about other issues affecting the industry. The recently published Cocoa Barometer Report 2020 outlines that more needs to be done to address the challenges in the cocoa sector. Find out more on page 16. What better way to end the year than with a glimpse into the future? We spoke to GNT Group to find out all about its forecasted trends for 2021. From the colour red through to vegan products, Lorraine Jansen, Communications Officer, reveals all. (p25) Last month, a burning question for many businesses across the sector was ‘should I stay, or should I go?’ when it comes to attending annual trade show. Following the announcement of the postponement of Interpack 2021, Editor, Angus Kennedy shares his views on why this might be good for your brand! (p20) The Kennedy’s team would like to wish you all a safe and Merry Christmas and a prosperous new year.

Enjoy the last issue of the year and we look forward to what 2021 brings...

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 Cover snow effects designed by Freepik 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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Andrea Andrea Pluck, Assistant Editor editor@kennedys.co.uk

Kennedy’s Confection December 2020

Contents 12/20

Cover STORY A Naturally sweet Sensation How quality, trust and power behind the brand is ensuring that California Raisins thrive in the confectionery sector

Confectioners, even those in other raisin growing countries, source raisins from California because of the firm skins and consistent quality.

Features

Regulars

16 COCOA CHALLENGES

01 LEADER

Kennedy’s takes a look at the recent Cocoa Barometer report, outlining the challenges the cocoa sector is facing

Andrea Pluck discusses the current climate for the confectionery sector

18 2020: A LOOK BACK

04 NEWS ROUND-UP

A look back through the past year at some of the impressive ingredients and packaging machinery

New growths, trends, launches and updates within the industry

20 BRAND VALUES

08 BRAND NEWS

Why your brand may be worth so much more now as 2020 trade shows were cancelled

Nestlé enhances efforts to combat climate change and LoveRaw rolls out vegan Christmas selection boxes

22 SUSTAINABLE INNOVATION

30 GET IN CONTACT

Theegarten-Pactec has unveiled its new sealing technology which allows products to be packaged more carefully, while saving material too

Classified advertisements and directory listings

36 ALSO THIS MONTH

25 THE COLOUR OF CONTRADICTION

Ferrero boosts its sustainability credentials

Andrea Pluck talks to GNT Group about predictions for 2021 and overcoming COVID-19 challenges

28 FOREVER CHOCOLATE

Barry Callebaut has released its Forever Chocolate Progress report, outlining its achievements in making sustainable chocolate the ‘norm’

Kennedy’s Confection December 2020

18 KennedysConfection.com

NEWS ROUND UP

Kwik Lok outlines CSR goals in new report Kwik Lok has released its 2019 Corporate Social Responsibility Report, outlining the company’s commitments and quantifiable results to unlock opportunity, improve well-being, protect resources and foster innovation. Kwik Lok has released its 2019 Corporate Social Responsibility Report, outlining the company’s commitments and quantifiable results to unlock opportunity, improve well-being, protect resources and foster innovation. Two years ago, Kwik Lok announced its “Fresh Start” initiative to build on the company’s 60-year history of doing the right thing for employees, communities and the planet. Now, Kwik Lok’s CSR report highlights the company’s next phase: “Path Forward.”. As part of this, the company plans to double down on its commitments

to innovation, equity and social responsibility that are aligned with the United Nations Sustainable Development Goals. Kwik Lok CEO Don Carrell said: “This year has been a year unlike any other. Recent global issues have highlighted opportunities for improvement, and by living our values daily, we believe Kwik Lok, our employees and our customers can be a significant force for good. Kwik Lok had a Fresh Start a few years ago, and I am enthusiastic as we look toward the Path Forward to build upon this momentum.” The report also notes Kwik Lok’s 2025 commitments

in opportunity, well-being, protection and innovation, including its goal to achieve zero

waste and 20% carbon footprint reduction by 2025. n Find out more at www.kwiklok.com.

Mars brand KIND acquires healthy snacking company Nature’s Bakery Healthy snacking leader KIND has announced that it has entered an agreement to acquire Nature’s Bakery – a family-owned company that offers wholesome snacks. This partnership is expected to extend Mars’ portfolio of businesses in the health and wellness space and build on KIND and Mars’ shared vision to build out a platform of brands and products that make wholesome snacking choices more readily available to people everywhere. Nature’s Bakery was built on a promise to always deliver betterfor-you snacks that “taste as

good as they make you feel”. This planned transaction advances KIND’s commitment to create a foremost health and wellness platform as a separate business within Mars. Daniel Lubetzky, Founder and Executive Chairman of KIND

said: “If you look at pantries across the country, odds are you will find KIND and Nature’s Bakery products sitting side-byside. Both brands have created loyal followings by being true to their unique value propositions. It comes as no surprise that,

along with KIND, they remain one of the growth leaders within the snack bar category. We are excited to welcome them to the KIND family and support the team’s next chapter as part of our growing health & wellness platform.”

“If you look at pantries across the country, odds are you will find KIND and Nature’s Bakery products sitting side-by-side”

Kennedy’s Confection December 2020

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NEWS ROUND UP

Tate & Lyle acquires Sweet Green Fields Tate & Lyle has announced that it has acquired Sweet Green Fields (SGF) – a leading global stevia solutions business. This acquisition should bring a broad portfolio of stevia products and a fully integrated stevia supply chain to Tate & Lyle including leaf sourcing, leaf varietal development, established agricultural programmes and cost-efficient manufacturing. It is expected to strengthen Tate & Lyle’s position as a leading provider of innovative sweetener solutions with the capabilities to create foods

and beverages that are lower in sugar and calories and with cleaner labels for customers across the world. It will also extend Tate & Lyle’s presence in the fastergrowing Asia Pacific region with dedicated stevia production and research and development facilities located in Anji, China. Nick Hampton, Chief Executive, Tate & Lyle, said: “Sweet Green Fields is an exceptional business with

a leading portfolio of stevia solutions, a strong team of stevia experts and an impressive, fully-integrated supply chain. We are delighted to take our relationship to the next level by bringing Sweet Green Fields into the Tate & Lyle family.

“This acquisition supports our strategy to grow our sweetener solutions portfolio and our purpose of Improving Lives for Generations by helping us to deliver tasty food and beverages with less sugar to consumers worldwide.

Ferrero to build first chocolate plant in North America Ferrero has announced plans to build a new chocolate manufacturing centre in Bloomington, Illinois – its first chocolate production plant in North America. The new centre will be an expansion of Ferrero’s Bloomington facility and will allow the company to produce chocolate for Crunch,100Grand, SnoCaps, Raisinets, Goobers, Ferrero Rocher and other Ferrero products made in North America. The $75 million expansion will add 70,000 square feet to Ferrero’s current 2501 Beich Road footprint. Construction is expected to start by spring 2021 and the new facility should create around 50 local jobs. Giovanni Ferrero, Executive Chairman of the Ferrero Group, said: “As a family company, we are proud to have a long track record of investments in local manufacturing infrastructure over the last 70 years. We are therefore delighted to announce that construction will begin

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on Ferrero’s first chocolate manufacturing center in North America – a key strategic market for us. This investment represents an important milestone as we continue to expand our offering of high-quality products for consumers across North America.”

“This investment represents an important milestone as we continue to expand our offering of high-quality products for consumers across North America” Kennedy’s Confection December 2020

NEWS ROUND UP

Survey highlights gap between youngest and oldest consumers New research by Ingredient Communications highlights that Generation Z consumers are more concerned about the sustainability credentials of food and beverage products than Boomers and find vegetarian and vegan products more appealing. In a survey of 1,000 adults in the US and UK, a third of those aged 18-25 (34%) said they consider it ‘very important’ that a product is made sustainably, compared with 18% of those aged 65 and over. Meanwhile, 38% of 18 to 24-year-olds said they find vegetarian claims on products to be ‘very appealing’ and 33% said they feel the same way about vegan claims. Only 6% of respondents aged 65+ said they find vegetarian claims ‘very appealing’ and just 3% said the same about vegan claims. The research shows that the youngest consumers are more price sensitive, too. Twentynine per cent of respondents aged 18-24 said it is ‘very important’ that a product is the cheapest available, while only 3% of people aged 65+ agreed.

Consumers aged 18-24 are much more willing to pay extra for a product that is made entirely with ingredients they recognise, with 67% saying they’d do so. Only 27% of those aged 65+ would pay more. Richard Clarke, Managing Director of Ingredient Communications, said: “It’s no

surprise that younger and older consumers see the world differently. But this survey sheds light on how their views diverge in the food & beverage sector. These insights highlight the importance of aligning product development and marketing with the worldview of your target consumer demographic. While

there will be common ground between generations, the areas of disagreement can be quite striking – and this means a onesize-fits-all approach is risky.” The research, conducted by SurveyGoo in September 2020, also found that the youngest shoppers have the strongest feelings against GMO ingredients. Two in five (39%) said that a GMO-free product is likely to be ‘very healthy’, compared with just 14% of over 65s. In addition, while nearly four in 10 (38%) of 18 to 24-yearolds believe that label claim ‘gluten-free’ is a sign that a product is ‘very healthy’, only 6% of Boomers hold this view. Accordingly, 31% of 18-24s said they find a gluten-free claim on a product to be ‘very appealing’ compared with 8% of over-65s.

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Cargill expands segregated sustainable palm oil capacity in North America As part of ongoing efforts to increase the availability of sustainably sourced ingredients, Cargill will become one of North America’s first large-scale suppliers of segregated palm oil certified by the Roundtable for Sustainable Palm Oil (RSPO). Beginning December 2020, all palm oil production from the company’s Charlotte, North Carolina refinery will be solely dedicated to providing the sustainably sourced product. Reid Kinde, North American commercial leader for Cargill’s global edible oils business, said: “Palm oil plays a critical role in

Kennedy’s Confection December 2020

feeding and supporting millions, as it is the world’s most widely used vegetable oil. “With growing numbers of brands pledging to source palm oil responsibly, we are now positioned to supply North American food manufacturers with sufficient quantities of segregated RSPOcertified product to meet their sustainability commitments.” The expanded supply means consumers may soon see the sustainable palm oil used in many of their favourite foods, including bakery, snacks, confectionery and dairy, as well as popular non-dairy creamers.

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