Kennedys Confection December 2020

CELEBRATING 130 YEARS IN PRINT

Estd. 1890 a specialist publication

by Kennedy’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

SUBSCRIBE

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

Kennedy’s Publications Ltd, Suite 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

KennedysConfection.com

Andrea Andrea Pluck, Assistant Editor editor@kennedys.co.uk

Kennedy’s Confection December 2020

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Contents 12/20

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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’

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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

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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

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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

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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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BRANDNEWS

Nestlé enhances efforts to combat climate change

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Nestlé has shared its detailed, time-bound plan to halve its emissions by 2030 and achieve net zero carbon by 2050 – even as the company grows.

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s a signatory of the UN ‘Business Ambition for 1.5°C’ pledge, Nestlé’s actions focus on supporting farmers and suppliers to advance regenerative agriculture, planting hundreds of millions of trees within the next 10 years and completing the company’s transition to 100% renewable electricity by 2025. Nestlé is also continuously increasing the number of ‘carbon neutral’ brands.

Nestlé Chairman Paul Bulcke said: “The Board recognises the strategic importance of taking decisive measures to address climate change. It supports accelerating and scaling up our work to ensure the long-term success of the company and to contribute to a sustainable future for generations to come.”

Nestlé’s climate change plan comes following a complete review of its businesses and operations to understand the depth of the challenge and determine the actions needed to address it. The

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company emitted 92 million tonnes of greenhouse gas emissions in 2018, which will serve as the baseline for measuring progress.

There are three areas that Nestlé is working on to get to net zero.

The company is already working with over 500,000 farmers and 150,000 suppliers to support them in implementing regenerative agriculture practices such as soil health and maintaining and restoring diverse ecosystems.

In return, Nestlé is offering to reward farmers by purchasing their goods at a premium, buying bigger quantities and co-investing in necessary capital expenditures.

Nestlé expects to source over 14 million tonnes of its ingredients through regenerative agriculture by 2030.

Nestlé is also scaling up its reforestation programme to plant 20 million trees every year for the next 10 years in the areas where it sources ingredients. The company’s plans for primary supply chains of key commodities, like palm oil

Kennedy’s Confection December 2020

“With nearly two-thirds of our emissions coming from agriculture, it is clear that regenerative agriculture and reforestation are the focal points of our path to net zero.” and soy, to be deforestation-free by 2022.

In its operations, Nestlé expects to complete the transition of its 800 sites in the 187 countries where it operates to 100% renewable electricity within the next five years. The company is switching its global fleet of vehicles to lower emission options and will reduce and offset business travel by 2022. It is also implementing water protection and regeneration measures and tackling food waste in its operations.

Magdi Batato, Executive Vice President and Head of Operations, said, “With nearly two-thirds of our emissions coming from agriculture, it is clear that regenerative agriculture and reforestation are the focal points of our path to net zero.

These efforts will reduce emissions and improve biodiversity at scale.

We will also continue to eliminate emissions from our operations and make improvements in our product portfolio. We have our work cut out for us and we are committed to delivering.”

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

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BRANDNEWS

LoveRaw rolls out vegan Christmas selection boxes Just in time for Christmas, vegan chocolate brand, LoveRaw, has launched an exclusive range of festive selection boxes packed full of confectionery treats.

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ach themed box has been created with either one, two, or all three of LoveRaw’s collections in mind: the iconic Butter Cups, the award-winning M:lk® Choc Bars and the industry-first Cre&m® Wafer Bars.

The smallest selection boxes include three to five LoveRaw products. Not forgetting those who require a more substantial chocolate fix, LoveRaw has also developed some larger selection boxes comprising of up to 36 individual LoveRaw goodies.

Rimi Thapar, Co-Founder & CEO of LoveRaw, said: “2020 has been a challenging year for all of us here at LoveRaw and we have worked our socks off in

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order to respond dynamically to the pandemic. We’re extremely proud to have launched our own ‘milk’ chocolate, unveiled our new branding and successfully emulated a confectionery favourite with the launch of our delicious Cre&m® Wafer Bar, which has literally taken off.

“Christmas is centred around food and drink (especially gifting indulgent snacks and chocolate) so we wanted to spread some festive cheer through curating a range of Christmas selection boxes providing the perfect level of choccie goodness for all – whether you’re a vegan chocolate fiend or a non-vegan who wants to give our one-of-a-kind chocolate a try!

Kennedy’s Confection December 2020

“...we wanted to spread some festive cheer through curating a range of Christmas selection boxes providing the perfect level of choccie goodness for all ” “Sometimes it can be tricky buying gifts for others, however, chocolate is always a winner.

We’ve tried to create something for everyone, so we hope you enjoy them as much as we do.”

The Altrincham based company has plans to expand its range of selection boxes

even further through the introduction of its biggest box yet, boasting a grand total of 36 legendary LoveRaw treats, as well as a number of options offering LoveRaw sustainable merchandise including organically made hoodies and canvas shopper bags.

KennedysConfection.com

BRANDNEWS

Interpack 2021 cancelled due to COVID-19

EVERY PASSION STARTS FROM

TECHNOLOGY WITH

KNOW-HOW!

Following uncertainty from companies as a result of high COVID-19 infections, Messe Düsseldorf has decided to cancel both Interpack and it’s components 2021.

QUALITY HAS A NAME As one of the leading manufacturers of confectionery

“...the uncertainty is too great, and we are thus unable to host an Interpack event that would meet the standards of a leading international trade fair”

machines we know the market requirements and their

Wolfram N. Diener CEO of Messe Düsseldorf

MANUFACTURING PLANTS FOR

Scheduled to take place from 25 February to 3 March.

The decision came due to restrictions relating to the ongoing pandemic.

Wolfram N. Diener, CEO of Messe Düsseldorf, said: “We have done everything we can to do justice to Interpack’s tremendous importance for the processing and packaging industry, even during this pandemic – above all because we have received encouragement from the industry in support of a face-to-face event and have a hygiene concept that has been tried and tested in practice in place to protect everyone involved.

“Ultimately, however, feedback from our exhibitors has shown that the uncertainty is too great, and we are thus unable to host an Interpack event that would

meet the standards of a leading international trade fair.”

In a statement, organisers stated that the Federal Government and German states had implemented stricter measures in Germany which could be extended into the new year, which does not give them “cause for hope that the situation will improve significantly over the course of the coming months”.

Focus is now on the next edition of Interpack, which will take place in May 2023.

Messe Düsseldorf had offered registered exhibitor’s special conditions for their participation and at the same time granted them an extraordinary right of termination for those companies that were unable or unwilling to take part.

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COVER

Exclusive

There are many reasons why California Raisins thrive in the confectionery sector; from being trustworthy and providing quality products to the power behind the brand, this company continues to serve its customers with integrity.

A naturally sweet sensation 12

Kennedy’s Confection December 2020

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MAIN PIC: California Raisin, Caramel Hazelnut and Gianduja Feuilletine

Unlike many other types of dried fruit, California Raisins are naturally sun dried. This produces a rich, caramelised natural flavour, which is stable during storage and processing.

Why California Raisins?

California Raisins are subject to vigorous quality inspections carried out in the USA to comply with standards set by the United States Department of Agriculture (USDA), so customers are always guaranteed high quality and consistency.

The specifications of the buyer also contribute to the standards that California Raisin producers must meet.

California Raisins are quality graded according to the USDA standards: • Consistent moisture content • Graded consistent size • Flavour and flavour stability • General appearance • Colour It’s because California Raisins are subjected to these quality control standards that they can always be relied upon to deliver a consistent quality product.

Trusted by confectioners worldwide California Raisin growers have been working closely with the confectionery industry across the globe for many years and have developed customised specifications for panning and other confectionery processes to benefit the industry.

Confectioners around the world, even those in other raisin growing countries, source raisins from California because of the firm skins and consistent quality. The firm skin, which is a result of sun drying, holds up to the panning process and will not break or cause uneven distribution of coatings on chocolate.

To demonstrate the versatility of California Raisins, award-winning chocolatier, William Curley, has produced a variety of delicious chocolate pralines incorporating California raisins, which you can try for yourself.

Physical characteristics Flavour: Unlike many other types of dried fruit, California Raisins are naturally sun dried. This produces a rich, caramelised natural flavour, which is stable

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during storage and processing.

This natural flavour ensures ‘flavour compatibility’ with confectionery products. The careful and natural processing of the raisins also ensures ‘flavour purity’.

Colour: The darker blue-brown colour of California raisins is a result of a naturally occurring reaction, called the ‘Maillard Reaction’, inside the drying grape. The intense heat of the California sun causes a chemical reaction between amino acids and reducing sugars that gives the raisin its distinctive flavour. The colour is consistent and provides excellent contracts with qualities in products.

Because the colour is produced naturally during the long, hot drying process, raisins are ‘colour stable’.

This means the colour remains stable during cooking processes and heat treatment.

Appearance and texture: Natural wax platelets help the skins of California Raisins to remain intact and preserve a succulent texture and plump appearance.

The practical benefits of this are: •C alifornia Raisins perform well as a natural humectant, extending product freshness.

• I t increases the moisture content of a product without significantly increasing water activity.

•C areful handling during cleaning and packing ensures their skins are not broken. This allows a limited diffusion of moisture outside the raisins.

The power behind the brand The Raisin Administrative Committee (RAC), which promotes the California Raisins brand worldwide, is a federal marketing order, led by 47 growers and packers.

Created in 1949 the RAC is directly overseen by the US Department of Agriculture.

The UK is the world’s largest importer of dried fruit and the Raisin Administrative Committee is actively involved here with the importers’ industry body, the National Dried Fruit Trade Association, which promotes dried fruit consumption.

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What makes California Raisins so special?

MAIN PIC: California Raisin and Ginger Infusion and BELOW: Elysium Black Muscat and California Raisin Praline

“…we work with leading companies

and smaller specialist businesses on creating new products featuring California Raisins” Peter Meadows, UK Trade Representative of the Raisin Administrative Committe

“In normal times,” says Peter Meadows, UK Trade Representative of the Raisin Administrative Committee (RAC), “we work with leading companies and smaller specialist businesses on creating new products featuring California Raisins.

“Unfortunately, due to COVID-19 we have not partnered with any companies this year, but we remain keen to work with NPD teams and assist in promoting new products that are out there on the shelf and help relaunch existing ones to capture consumers’ interest.”

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Kennedy’s Confection December 2020

California Raisins are 100% natural – the only elements used to produce them are plenty of sunshine and mountain water. The production process is strict with rigorous quality and grading, so customers can rest assured they are getting the best.

The best way to describe California Raises is sweet, juicy and intensely fruity. In addition to being a tasty snack, they have a variety of different uses in food manufacturing and can be used in lots of different recipes at home, too.

Made from a Thompson seedless grape variety, the secret to the excellence of California Raisins is in the skin. Since they are seedless, there is no need to break the skin to remove any seeds after drying. The concentration of sugars is consistent, they won’t crystallise and none of the flavour is lost through cracking. Because the skin is not broken during the drying process, raisins will stand up to all kinds of manufacturing and cooking processes – they won’t collapse when added to mixtures or during baking for example – and even better, they retain all their nutritional properties.

ABOVE: California Rum and Raisin Praline

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THINK RAISINS, THINK CALIFORNIA

BIG a little ingredient that’s

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IN CONFECTIONERY

California Raisins may be little, but they are big in confectionery.

Drying in the California sunshine for 3 weeks creates dark, rich, tasting California Raisins with deep wrinkles, ideal for coating and enrobing.

That’s why Europe’s largest chocolate producers favour them.

Choose California Raisins, naturally sweet, free flowing, consistent and safe.

CALIFORNIA RAISINS A SMALL FRUIT, FIT FOR THE BIG LEAGUE

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REPORT

COCOA

Addressing challenges in the cocoa sector The Voice Network organisation has published the 2020 Cocoa Barometer report, highlighting that challenges in the cocoa sector are “as large as they have ever been”.

The publication outlines necessary steps governments and industry should take to end deforestation and human rights abuse in cocoa supply chains. Kennedy’s explores.

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s a biennial review of sustainability in the cocoa sector, the 2020 Cocoa Barometer report provides stark details of how little positive impact current and past interventions are having for the farmers at the beginning of the supply chain.

This latest update on the sector has highlighted that “20 years into rhetoric” the challenges remain “as large as ever”. It stresses that poverty is still rife for most of (if not all) West African cocoa farmer families, child labour is still a serious problem and that old growth forests “continue to be cleared to make way for cocoa production”.

Thanks to campaigning civil society organisations, the last two years have seen an increasing number of chocolate companies

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Kennedy’s Confection December 2020

asking for regulation; significant global actors like the EU are committed to putting legislation in place; and the world’s two largest producers of cocoa, Cote d’Ivoire and Ghana, have formed a cartel to drive up the price for cocoa farmers.

Cocoa Barometer co-author Antonie C. Fountain of the VOICE Network, commented: “After two decades of voluntary initiatives that do not tackle the root causes, it is time for systemic change in the sector. All the ingredients are there to make it work, but it is now time to move forward, and put in place ambitious, holistic and mandatory change, so that we can finally tackle the poverty, child labour and deforestation in cocoa.”

The report finds that the last two decades of interventions have failed for three main reasons.

The first is that efforts have been voluntary and not mandatory, meaning many across the sector are failing to do what is needed. In addition, there are no penalties for noncompliance from governments or enforcements to meet targets.

However, those at the bottom – cocoa farmers often living below the poverty line – do lose their sustainable cocoa certification if they do not comply.

The report author’s state: “Whilst we’ve seen a significant increase in regulatory processes and commitments to due diligence, they are limited without accountability, transparency and equitable enforcement.”

“We are at the crossroads. Do we continue skirting around the issue of farmers wellbeing, or will all stakeholders together radically redesign value distribution and decision making in the cocoa sector?”

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The second reason is that whilst bad farming practice has been addressed, the underlying problems that contribute to extreme poverty – such as low cocoa prices, lack of infrastructure and no transparency and accountability as you move higher in the supply chain – remain unchallenged and unsolved.

The Cocoa Barometer explains that there needs to be recognition that in its current form, the business model for high yields of cocoa means “poverty for farmers and excessive profit for chocolate manufacturers”.

The third reason outlined in the Cocoa Barometer report is that efforts to solve complex issues of injustice and unsustainability in the cocoa sector have not been inclusive or holistic enough.

It states that “instead of inviting farmers and civic society to take a respected seat at the decision-making table”, problems have been assessed using a “top-down industry-based approach” – serving the interests of industry and government, rather than the producer farmers and their communities.

Isaac Gyamfi, Managing Director for Solidaridad in West Africa, commented: “We

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are at the crossroads. Do we continue skirting around the issue of farmers wellbeing, or will all stakeholders together radically redesign value distribution and decision making in the cocoa sector? Let’s make space at the table and assure a living income, for both farmers and workers.”

In light of these findings, the report makes three recommendations:

1

Regulation that changes the system, rather than penalising the farmers The report advocates for systems change and regulation that creates an enabling environment.

Current forms of certification and farm-based standards increase pressure on farmers: instead, the report states that we need laws that hold the powerful accountable, rather than systems that demand farmers to solve systemic issues.

2

Effective partnerships between producer and consumer countries The Cocoa Barometer calls for partnership agreements between producer and consumer countries that facilitate and finance system change, ensuring the right policies are in place. It states that “processes that set

partnerships in motion should be inclusive and deliberative, ensuring that civil society and farmer groups have a respected voice at decision-making tables”.

3

Deliver on a fair price for farmers The report outlines that the single biggest positive impact for farmers and incentive for farming sustainably is delivering a fair price for the cocoa they produce. Cocoa and chocolate companies must find ways to redistribute value along the supply chain so that farmers are guaranteed a living income.

Sandra Sarkwah, Coordinator for the Ghana Civil-Society Cocoa Platform (GCCP), supports the publication of the Cocoa Barometer 2020. She said: “Efforts of sector players to change the story of farmers keep on beating about the bush when evidence presents to us the plight of farmers, thus, low income from their hard work is a major threat to cocoa sustainability” she said.

“Processors, chocolate manufacturing companies and retailers who earn a large chunk from the value chain must be fair to farmers by paying a living income and this must reach the farmer.”

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DIGITAL

SOLUTIONS

Looking back:

2020

2020 has been a strange year for many of us. But one thing that remains is innovation across the industry. Kennedy’s takes a look back through the past year at some of the impressive ingredients and packaging machinery creations.

Packaging highlights Pack 202 Earlier this year, Syntegon Technology launched next generation flow wrappers – the Pack 202.

It’s suitable for bars, bakery products, cookies and crackers, as well as non-food applications.

As the successor of the Pack 201, the machine is a fully automated horizontal flow wrapping machine for low to medium speeds.

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.

tna robag® 3e Back in February, tna solutions introduced its latest iteration of robag-3 packaging series – the tna robag® 3e.

Described as the “most advanced vertical form fill and seal (VFFS) system in the world”, it features integrated realtime communication software and smart diagnostics.

Commenting at the time, Steven Wolfe, General Manager, tna North America, said: “In an industry where the real and virtual worlds are increasingly converging, digital control systems must become more sophisticated to deliver the levels of automation and performance expected – from a single piece of equipment to entire production lines.”

Right: the tna robag 3e Left: Syntegon Technology’s Pack 202 flow wrapper

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Above: GNT’s Shade Fiesta Pink is made from beetroot and carrots and can provide a new pink shade with a hint of blue.

“With the launch of our stunning Fiesta Pink micronized powder, manufacturers can now choose from an even wider range of shades.” Sonja Scheffler, Product Manager, GNT The HY-7 Despite the challenges that COVID-19 has presented to the sector, Sacmi Packaging was able to launch a new generation of high-speed wrapping machines with Hybrid Drive concept – the HY-7.

In addition to its new moulding plant, SACMI has launched a new generation of highspeed wrapping machines with Hybrid Drive concept (patent pending).

The research and development work on the application of electronic technology on medium-high speed machines, in addition to the deep knowledge of over 50 years in the use of traditional mechanical systems, has provided SACMI with the appropriate tools to analyse, in detail, each functional group of the machine and to define which of the two technologies was optimal to best perform each single function of the machine.

This has brought several benefits, including: · Wrapping quality excellence · Tailor-made wrapping sequence · Innovative solutions to prevent chocolate build-up and sanitary design with easy access for cleaning · Compact footprint · Oil-less self-lubricating · Troubleshooting on board the new HMI · The ability to manage delicate products and innovative and sustainable wrapping materials · The use of modularity, which, in turn, leads to a reduction in crossing times, facilitates the installation and set-up of the machine, reducing the time required to achieve performances to start production. · Easy format change · Reduced number of maintenance interventions thanks to the use of preventive maintenance.

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Ingredient highlights GNT Group Throughout 2020, GNT Group has introduced a number of different innovations to the market – providing confectioners and bakers with vibrant colours for their products.

In August, its new carrot based EXBERRY® powder was revealed, delivering brilliant yellows. The EXBERRY® Shade Yellow – Cloudy Powder, enables manufacturers to deliver a brilliant yellow colour shade in a wider range of applications.

Both the liquid and powder formats are made from carrots grown by GNT’s farmers and are manufactured without chemical solvents.

Soon after, GNT Group also added a new beetroot-based pink shade to the range.

Its Shade Fiesta Pink, made from beetroot and carrots, can provide a new pink shade with a hint of blue.

Sonja Scheffler, Product Manager at GNT, commented at the time: “EXBERRY® Micronized Powders were developed to deliver optimal performance in applications such as solid mixes, where they can achieve more vibrant colours at lower dosage levels compared to standard powders.

With the launch of our stunning Fiesta Pink micronized powder, manufacturers can now choose from an even wider range of shades.”

HANSEN Sweet Potato Following 10 years of development, Global bioscience company, Chr. Hansen unveiled its new sweet potato; a raw material creating vibrant alternatives to carmine and synthetics reds.

Labelled HANSEN Sweet Potato™ Ipomoea batatas, it is a result of the company’s decadelong breeding programme.

Jakob Dalmose Rasmussen, Vice President, Commercial Development at Chr. Hansen Natural Colours, said: “For the first time, we’ve created a whole new variety of vegetable to create the natural colour our customers are asking for.

“Over 10 years ago, we discovered a promising pigment in a root vegetable’s tuber, but the plant’s pigment content was on the low side. We took this plant and embarked on a process of selective breeding using traditional, non-GMO methods.

“The result is a plant-based, brilliant red that gives our customers a natural alternative to carmine and synthetic colours.”

Avalanche™ portfolio Towards the end of 2020, Sensient announced that it had developed a full global portfolio of Avalanche™ products – a suite of titanium dioxide alternatives.

Designed to best match the performance of titanium dioxide while addressing clean ingredient trends, the portfolio consists of whitening and opacifying solutions for a wide breadth of applications, and the company is constantly innovating to improve the performance and cost-in-use for developers.

The products in the Avalanche™ portfolio are designed to perform and function differently across applications making price points vary, but Sensient’s R&D team is constantly working to lower cost-in-use and reduce negative mouthfeel effects due to higher usage rates compared to titanium dioxide.

The team has made excellent strides in Avalanche™ Fusion and Avalanche™ MB solutions.

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SHOWS

OPINION

Brands are more valued than ever Why your brand may be worth so much more now as 2020 trade shows were cancelled

by Angus Kennedy, Editor, Kennedys Confection

W

e really are in new territory. Early December 2020 saw the postponement of Interpack for the second time, after a much more painful ‘first cancellation’ (well, they did try to stage it again, so let’s give them that!). But it was too close in our opinion, to ISM and ProSweets anyway; it was all looking complicated.

Sighs of relief are heard across the industry, with many agreeing that it was the right decision to cancel Interpack February 2021. However, many have been left with hotel bills, travel plans and no refunds.

But find us an industry that has not been disrupted.

Whatever our governments are trying to achieve, they have achieved one thing – the collapse in many people’s support for authority and a huge growing feeling of distrust. Many industries have been decimated almost entirely – the exhibition industry being one of them.

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There are hardly any shows now. I believe Gulf Food is running in February 2021 still (correct at time of writing).

Now we will be looking for new ways to sell, promote and be heard, and yes, consume too. Yes, we too are fed up with Zoom already. It’s not the same, and it’s likely the exhibitions that have been part of our entire media planning focus will come back hard with lost ground to make up.

Perhaps many will have found new ways to promote and meet clients, because we have had to. Many things have changed for good and a new type of media landscape will emerge next year where many of us find new ways to meet and share our product promotions.

Exhibitions could be ‘part of’ and not the main focus.

Some people say it was time for change anyway, to make way for smaller, better value, micro events. So, only time will tell what is in store for 2021.

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“...this is good news for those of you that have strong brands with a supportive message, a story to boot, and of a course, good taste. We all know that nothing sells if it doesn’t taste good, that is the whole point of confectionery” What is interesting and I hear constantly, is that many confectionery and bakery producers have had a surprisingly good year. Online sales are boosted and the desire for mood boosting foods and home baking/ cooking have rocketed. Sure, catering we know was a disaster, but out of the ashes always come shoots for new and interesting products, brands and marketing approaches.

The need for relaxing, calming brands will rise more and perhaps even slightly rebellious brands will excel as the youth are far from content with the constant false promises of ‘study-and-behave-to-get-wealthand-riches’. It is seen as yet another giant ruse and is unceremoniously tossed out the window. That’s the real challenge now; to find trust. Developed brands that we can trust in, will be more valuable than ever.

And this is good news for those of you that have strong brands with a supportive message, a story to boot, and of a course, good taste. We all know that nothing sells if it doesn’t taste good, that is the whole point of confectionery. ‘You have my word’, will be an extremely important statement as we have got used to daft decisions made by panicked, clueless governments that have little idea how to blow their nose, let alone control what they don’t know.

What better way to forget the day, than with your old faithful trusted XYZ branded confection We have much to do in 2021 to win people over and offer continued support and I know many confectioners are magnificent at doing this. You clearly care so much about your customers and consumers. So, I thank the industry for making so many millions of people’s Christmas a sweet one with the simple pleasures and comforts that confectionery brings to our lounges on Christmas morning.

A very Merry Christmas from the Kennedy family – with some opinion for Christmas!

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Sustainable C innovation

Theegarten-Pactec has unveiled its new sealing technology for sustainable packaging which allows chocolate products to be packaged more carefully, while saving material to benefit the environment.

Kennedy’s takes a look.

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oming up with the optimal packaging for sensitive chocolate products is no easy task. It requires an effective combination of technical precision and the ideal packaging material. Drawing on decades of experience, the Dresden-based company Theegarten-Pactec has now developed a special process called “suction supported sealing”. This not only allows chocolate products to be packaged more carefully, but also saves material to the benefit of the environment and makes processes more stable.

A European study on consumer preferences for packaging carried out in March 2020 revealed that almost 70% of respondents were actively trying to reduce their use of plastic packaging (Two Sides: “The Packaging Report 2020”). Particularly in the market for flexible packaging, i.e., the primary packaging of products offered to the end consumer in retail outlets, sustainable

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FOCUS

TECH Theegarten-Pactec

“The packaging specialists at Theegarten-Pactec have now developed a technology called “suction supported sealing”, which offers numerous advantages over these conventional processes.”

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Theegarten-Pactec’s innovative technology offers numerous advantages: Material costs can be reduced by eliminating the need for aluminium laminate to dissipate heat and protect the chocolate.

and recyclable packaging is becoming increasingly important. This has led brand owners and players in the packaging industry to switch to sustainable materials such as recyclable mono-materials and to packaging processes that have been designed precisely for these materials.

This is a switch that is challenging to implement, especially in the packaging of chocolate products. Two traditional methods of effectively packaging sweets are outlined below.

A variety of bars are packaged using composite materials, e.g., a base of plastic or paper in combination with an aluminium layer. The products can be easily packaged by fold wrapping and do not require any additional securing of the packaging by sealing or glue. However, packaging materials made of composite materials are not recyclable and are not sustainable in view of market developments. It therefore makes sense to switch to the use of recyclable mono-materials for packaging processes.

However, these materials have poor deadfold properties, so the packaging must be closed and fixed after folding by sealing or with the aid of glue so that it cannot open again.

For well-known brand products, a second packaging variant is traditionally used: a combination of two packaging materials – aluminium paper laminate and plastic packaging. This first “packaging layer”, the inner wrap of aluminium paper laminate, is required as a barrier to protect the sensitive wchocolate products during the actual packaging process. When closing the outer wrap using contact sealing technology, the chocolate could otherwise be damaged by the heat that is generated or by the sealing tools used.

As an alternative to this process, packaging has been glued with hot melt.

The packaging specialists at TheegartenPactec have now developed a technology called “suction supported sealing”, which offers numerous advantages over these conventional processes. Continues over...

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Theegarten-Pactec Risks of conventional processes The chocolate is packaged in a material such as plastic, by means of fold wrapping. Since plastics have poor dead-fold properties the packaging opens again after folding. It must be actively closed and fixed by sealing or glue.

For this purpose, during the sealing process, the sealing tool is pressed against the packaging material from the outside to connect the outer and inner flap of the plastic packaging with each other. This ensures that the packaging is fixed after folding but is still easy for the consumer to open. The problem with this procedure is that when the sealing tool is applied, the packaging material lies close to the product.

In order to effectively dissipate the heat generated, the inner wrap of aluminium paper laminate is used. However, the use of two packaging materials – aluminium paper laminate plus plastic packaging – is neither environmentally friendly nor particularly cost-saving or recyclable. Therefore, the use of a sealable, and ideally even recyclable, mono-film is recommended.

The alternative, which involves the application of glue dots, ensures a permanent closure of the plastic packaging, but also has disadvantages. Clogged glue nozzles or contamination can lead to an increased susceptibility to malfunction and to the need for additional work with respect to cleaning and maintenance of the packaging machine. This reduces the efficiency of the packaging process and generates additional costs. Furthermore, the application of glue not only involves risks for the machines and aggregates, but also for the product itself.

Incorrectly adjusted glue nozzles and the resulting distortion of the packaging material due to excessive glue application can result in the glue being transferred to the chocolate product and thus contaminating it.

Suction supported sealing technology The sealing station developed by Theegarten-Pactec is located directly after the actual wrapping or packaging station. As soon as a product has reached the sealing station, the sealing tool moves to the product to be sealed at a distance of 0.5 mm to 1 mm.

Negative pressure then causes the package to be sucked onto the sealing stamp. In this way, there is no direct contact between the packaging and the product during the sealing process.

The heat required for the sealing process is distributed evenly over the entire sealing surface, ensuring there are no pressure marks or other damage to the chocolate product.

Active cooling of the environment ensures additional product safety. After sealing for approx. 50 - 60 milliseconds, the contact between the packaging material and the sealing jaw is terminated when the sealing stamp moves away – which may be assisted if required by switching off the vacuum. The packaging material detaches from the sealing station and once again rests directly on the chocolate product which has now been completely packed. The sealing seam only comes into contact with the product again after it has sufficiently cooled.

This innovative technology can be easily integrated into the standard packaging machines of the Dresden-based company, with implementation being possible for various service areas and products such as chocolate bars and pralines. In addition to the compact and flexible CWM2 wrapping machine for chocolate products with a capacity of up to 600 products/min, the sealing station can also be integrated into the CFW-S for chocolate bars in letter fold with or without packaging band with up to 850 products/min. Implementation in the CFW-D double-lane high-performance

packaging machine for chocolate products in letter fold with packaging band and up to 1,400 products/min is also possible without great effort. Moreover, even existing machines such as the U1-C highperformance packaging machine can be retrofitted with this new technology.

Theegarten-Pactec’s innovative technology offers numerous advantages: Material costs can be reduced by eliminating the need for aluminium laminate to dissipate heat and protect the chocolate. At the same time, negative environmental influences caused by the production of the material are reduced. There is no need for an unwinding unit for aluminium paper or aluminiumPP composites in the packaging machine.

This saves set-up and adjustment times and makes the packaging process more stable and therefore less susceptible to faults.

Thanks to the innovative suction supported sealing technology, there is also no need to apply glue dots to permanently seal the plastic packaging. Costs for glue and for cleaning and maintenance of the packaging machine can be saved.

The costs for the installation of a suction supported sealing station are much lower than those for the purchase and maintenance of gluing units. Even the contamination of chocolate products with glue is a thing of the past thanks to the new technology. The new type of suction supported sealing not only ensures process safety but also additional product safety for manufacturers. The purchase of a suction supported sealing unit is therefore profitable in the long run.

Initial tests with common sealable plastic mono-films have so far produced good results.

With this novel technology, TheegartenPactec offers manufacturers that which to score points at the POS with sustainable alternatives completely new possibilities to optimally adapt to changing consumer behaviour.

MAIN PIC: The suction supported sealing process developed by Theegarten-Pactec: The packaging material is sucked in by the sealing tool with the aid of negative pressure.

There is therefore no direct contact between the packaging and the product during the sealing process, which prevents damage or pressure marks on the sensitive chocolate.

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INTERVIEW

GNT

The colour of contradiction Andrea Pluck of Kennedy’s Confection speaks to GNT Group’s Lorraine Jansen, Communications Officer, to learn more about the company’s predictions for 2021 and to find out how the natural food colouring giant has been overcoming COVID-19 challenges.

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INTERVIEW

GNT our fruit vegetables and plants are fully traceable, non-GMO and we have full organic range as well.

We’ve seen the rising interest in colouring foods in the recent months because of the pandemic, consumers are paying more attention to what they eat, so clean ingredients are very much in demand as consumers want to know where their food is coming from and our colours can be listed on the labels as clean and clear labels.

AP: How does 2021 compare to 2020?

LJ: In 2020, the main colour trend by GNT was shades of aqua. The reason for that was because of all the chaos going on in the world because of the COVID-19 pandemic.

People were trying to connect with nature and the greens and blues are really the nature of colours.

Andrea Pluck: What does GNT predict will be the key trend for 2021?

Lorraine Jansen: For 2021 we are forecasting that red will be the dominant colour trend – it’s an iconic shade in the world of fashion, beauty, film and design for past years and we believe that it’s now ready to make a major impact on food and drink as well. It’s a colour of contradiction, on one hand, red is associated with love, desire and affection and with the pandemic, it’s helping to inspire feelings of unity and we expect demand for red to soar in 2021.

AP: How will the colour red impact the confectionery industry?

LJ: It’s an ideal shade because it not only creates ‘Instagrammable’ appeal, but it’s been shown to enhance perception of sweetness, especially in confectionery.

It can be used to bring a wide range of

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confectionery products to life and red is highly effective for seasonal events such as Valentine’s Day and Christmas Day. It can also be used to showcase adventurous flavours like hot chilli – as a result of the pandemic, we see consumers are looking for adventure within products; they are looking for new flavours.

AP: What other trends does GNT Group predict?

LJ: We are seeing that vegan and plant-based trends are bigger than ever. In confectionery, colouring foods is a perfect solution for that because they are made from only fruit, vegetables and plants, with no chemical solvents. This means that manufacturers can replace colourants such as carmine with clean label, plant-based solutions.

Another trend for 2021 is transparency – consumers want to know exactly where their ingredients are coming from and

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AP: How has COVID-19 impacted on GNT Group and its customers?

LJ: For us, although the pandemic has created a lot of challenges, our vertical supply chains, mean we have been able to maintain consistent supplies of our materials and that’s a real benefit for us and also for our customers. We could hold extensive stock of the raw materials and the finished products meaning we could ensure that we have never had to let our customers down, that’s a real benefit of the vertical supply chain.

AP: How do you think the pandemic has changed the industry?

LJ: We see a lot of opportunities within the digital world, for example we participated in the Fi Connect virtual event. It was a great platform to showcase our new colour of the year; it’s a great platform to connect with people and plan online meetings. I think that we are moving towards a new digital world.

“...although the pandemic has created a lot of challenges, our vertical supply chains, mean we have been able to maintain consistent supplies of our materials and that’s a real benefit for us and also for our customers.”

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REPORT

Forever chocolate COCOA

Barry Callebaut has released its Forever Chocolate Progress report for 2019/2020, outlining its achievements in making sustainable chocolate the ‘norm’. Kennedy’s Confection takes a look.

B

arry Callebaut launched Forever Chocolate in 2016 as part of its plan to make sustainable chocolate the norm by 2025. It is its commitment to have more than 500,000 cocoa farmers in its supply chain lifted out of poverty, eradicate child labour from its supply chain, become carbon and forest positive and have 100% sustainable ingredients in all of its products. On an annual basis, Barry Callebaut report on the progress of these time bound, measurable, targets, which are verified by a third-party auditor.

As part of its goal to end deforestation, and to become forest positive, the company continues to map cocoa farms in its direct supply chain within 25 kilometres of a protected forest area in Côte d’Ivoire, Ghana and Cameroon.

Let’s take a look at what has been achieved so far…

Carbon and forest positive It the recent Forever Chocolate report, Barry Callebaut has announced that it has made “great progress” on its journey to becoming carbon positive by 2025, meaning it will store more carbon than it emits. Its carbon reduction efforts so far have resulted in an 8.1% reduction of its corporate carbon footprint, from 8.5 million tonnes to 7.8 million tonnes CO2e.

According to Barry Callebaut, the main drivers of this achievement are reduced carbon emissions from land use change, to increased sourcing of certified ingredients and reduced carbon intensity in factories. The report also highlights that more than one-third of its 61 processing plants are now powered by renewable energy.

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In addition, the chocolate manufacturer highlights that its carbon intensity has decreased from 3.93 to 3.73 tonnes of CO2 per tonne of product. It states: “with the additional contributions from scope 3 insetting projects as assured by the Gold Standard Foundation, was further brought down to 3.65 tonnes CO2e per tonne of product. This is a decrease of 6.9 % compared to the previous fiscal year”.

As part of its goal to end deforestation, and to become forest positive, the company continues to map cocoa farms in its direct supply chain within 25 kilometres of a protected forest area in Côte d’Ivoire, Ghana and Cameroon. This year, Barry Callebaut mapped 52,558 (+11%) farms in its direct supply chain located within 25 kilometres of a protected forest area

Eradicating child labour An important goal for Barry Callebaut is to eradicate child labour from its supply chain by 2025. As part of this, the company has continued to roll-out child labour monitoring and remediation systems based on the industry practice as developed by the International Cocoa Initiative (ICI).

To undertake monitoring and remediation, Barry Callebaut works on the ground in cocoa origin countries, visiting households and communities to identify children at risk of child labour. Now, its monitoring and remediation systems cover 113 farmer groups, including 39,909 (+139%) farmers in Côte d’Ivoire, Ghana, and Cameroon. In addition, 94,946 (+17%) farmers have been trained on child labour awareness in 2019/20.

Sustainable ingredients Barry Callebaut also notes great achievement when it comes to sourcing sustainable ingredients. For example, in the fiscal year 2019/20, the chocolate manufacturer sourced 61% of all of its non-cocoa ingredients from sustainable sources – an increase of +13% compared to the previous year. Including its cocoa volume, Barry Callebaut sourced 47% of its raw materials from sustainable sources, too.

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Barry Callebaut states that its global gourmet brands are “leading by example”.

For example, Callebaut®, Cacao Barry® and Carma® have successfully implemented a 100% sustainable cocoa supply chain. In addition, its Swiss gourmet brand Carma®, has gone beyond sustainable cocoa, and sources all the ingredients for its chocolate couvertures sustainably.

Pablo Perversi, Chief Innovation, Sustainability & Quality Officer; Global Head of Gourmet, commented: “Our global gourmet brands, Callebaut, Cacao Barry and Carma, are leading the charge on our Group’s target to source all of our ingredients sustainably by 2025. It is an important milestone to further build the market pull for sustainably sourced raw materials.”

Prospering farmers The Forever Chocolate Progress report also notes that despite the challenges of COVID-19, Barry Callebaut has continued the mapping of farmers, in order to gain a better understanding of farmer needs. This is part of its goal to ensure that by 2025, more than 500,000 cocoa farmers in its supply chain have been lifted out of poverty. With this, the company has increased the number of farmers with full data to 181,861. In addition, Barry Callebaut has mapped the geographical location, as well as the size of 277,566 (+14%) active cocoa farms, covering 72% of its direct supply chain in 2019/20.

Census interviews with cocoa farmers has also increased to 291,377 (+27%), capturing socio-economic and household data.

The mapping allows Barry Callebaut to design Farm Business Plans (FBPs), which offer the farmer a journey out of poverty based on their individual situation and farm profile.

“Our global gourmet brands, Callebaut, Cacao Barry and Carma, are leading the charge on our Group’s target to source all of our ingredients sustainably by 2025” Pablo Perversi Chief Innovation, Sustainability & Quality Officer The report states: “A FBP consists of tailormade offerings for a farmer, such as individual coaching, agricultural inputs, tools and diversification. This year over 41,178 (+153%) farmers have adopted FBPs. Furthermore, we distributed over 2.0 million (+19%) cocoa seedlings and over 1.6 million (+124%) shade trees.”

In 2019/20, Barry Callebaut estimate that 143,233 cocoa farmers (+37%) in its supply chain are out of poverty.

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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

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

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(a member of The Nisshin OilliO Group Ltd, Japan)

Lot 4, Solok Hishamudin 9/20 Kawasan, Perusahaan Selat Klang Utara, P.O.Box 207, 42009 Port Klang, Selangor Darul Ehsan, Malaysia Tel: +60-3-3176 4928/3176 3050 Fax: +60-3-3176 5933/3176 5194 Email: isf@tm.net.my Web: www.isfsb.com.my Contact: Miss Khoo Yoke Lian Mobile: +6-012-2096861

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

MINT OILS

COLOURS (NATURAL) Glazing and Anti-sticking Agents for the confectionery industry

BUBBLE GUM BASE MACHINERY

CAPOL GmbH

Otto-Hahn-Straße 10 25337 | Elmshorn | Germany +49 (0) 4121 4774 0 info@capol.de www.capol.de

AERATION AND MIXING EQUIPMENT

CAPOL (UK) Ltd

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

ESSENTIAL OILS

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

ORGANIC COCOA PRODUCTS

CHEWING GUM BASE FLAVOURS (LIQUIDS & POWDERS)

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

KennedysConfection.com

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

www.chocotech.de

E-mail: cso@tradinorganic.com Web: www.crownofholland.com Perfect_Candy_75x40mm_gb.indd 1 www.tradinorganic.com

Kennedy’s Confection December 2020

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MACHINERY CARAMEL COOKING SYSTEMS

CHOCOLATE DEPOSITORS

CHOCOLATE MANUFACTURING MACHINERY

CHOCOLATE MOULDING PLANT

CHOCOLATE TEMPERING MACHINES

ConfecECO Manufacturing plant for up to 600 kg/h

NEW

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

CHOCOLATE DEPOSITORS

www.chocotech.de

WDS

WINKLER und DÃœNNEBIER SüÃ&#x;warenmaschinen

www.confec-eco.com

CHOCOLATE MOULDS

CHOCOLATE WRAPPING EQUIPMENT

R

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Schokoladenformen Chocolate Moulds

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

CHOCOLATE EQUIPMENT

CHOCOLATE LENTIL PLANT

CHOCOLATE REFINERS

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

COATING AND PANNING EQUIPMENT

CHECK WEIGHERS

CHOCOLATE TANKS & MELTER

0ZOPKH ,\YVWL 3PTP[LK ,\YVWLHU /LHKX\HY[LYZ

2L[[SLZ >VVK +YP]L >VVKNH[L )\ZPULZZ 7HYR )PYTPUNOHT ) +) <UP[LK 2PUNKVT ;!

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

Chocolate Equipment

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CHOCOLATE MOULDING PLANT

Rinsch GmbH Heinrich-Horten-StraÃ&#x;e 8 47906 Kempen Germany Tel.: +49 2152 89320 info@rinsch-gmbh.de www.rinsch-gmbh.de

CHOCOLATE TEMPERING MACHINES 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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Kennedyâ&#x20AC;&#x2122;s Confection December 2020

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

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

+39 02 9691617 Eâ&#x20AC;&#x201C;mail: info@basecoop.it Web: www.basecoop.it

KennedysConfection.com

MACHINERY CHOCOLATE WRAPPING EQUIPMENT

COOKERS CONTINUOUS BATCH

COCOA PRESSES

CUTTING MACHINES

ENROBERS

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

DRAGEE PANS

CONCHING MACHINES

Thouet Lehmann GmbH CHOCOLATE POWDERING

Soc. Base Coop. S.R.L

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

Via Varese 209–20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349

+39 02 9691617 E–mail: info@basecoop.it Web: www.basecoop.it

COOKING EXTRUDERS FOR LIQUORICE

COCOA PRESSES ACCESSORIES

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

COCOA BEAN DEBACTERIZATION ROASTERS

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

COCOA LIQUOR GRINDING

CONFECTIONERY DEPOSITERS

COOLING TUNNELS

Soc. Base Coop. S.R.L

Via Varese 209–20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349

+39 02 9691617 E–mail: info@basecoop.it Web: www.basecoop.it

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

COOKERS CONTINUOUS BATCH COCOA PRESSES

COOLING TUNNELS

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

EXTRUDERS

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

INGREDIENTS

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

www.chocotech.de

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MACHINERY HARD CANDY WRAPPING EQUIPMENT

FRUIT SNACK EXTRUDERS

NEW AND USED MACHINERY FOR THE CHOCOLATE INDUSTRY

SNACK LINES

STEEL BELT & CONVEYOR

Clextral

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

Solid and perforated steel belts for confectionery processing

NOUGAT MACHINERY

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

Soc. Base Coop. S.R.L Via Varese 209â&#x20AC;&#x201C;20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 73960349

+39 02 9691617 Eâ&#x20AC;&#x201C;mail: info@basecoop.it Web: www.basecoop.it

SOFT CANDY WRAPPING EQUIPMENT

LIQUORICE SYSTEMS

Loesch Verpackungstechnik GmbH IndustriestraÃ&#x;e 1 96146 Altendorf Gebiet: Zentrale / DE Tel: +49 (0) 9545â&#x20AC;&#x201C;4490 Fax: +49 (0) 9545â&#x20AC;&#x201C;449501

SUGAR SANDING

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

MULTIHEAD WEIGHERS

Also the know how & recipes for:

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

PUMV'PZOPKHL\YVWL JVT ^^^ PZOPKHL\YVWL JVT

This is a rare high margin opportunity.

34

USED & RECONDITIONED MACHINERY

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

,\YVWLHU /LHKX\HY[LYZ

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

ULTRASONIC CUTTING MACHINES

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

ROTARY DIES

0ZOPKH ,\YVWL 3PTP[LK 2L[[SLZ >VVK +YP]L >VVKNH[L )\ZPULZZ 7HYR )PYTPUNOHT ) +) <UP[LK 2PUNKVT

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

STARCH TRAYS

Web: www.loeschpack.com Eâ&#x20AC;&#x201C;Mail: sales@loeschpack.com

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

IPCO AB, Västra Verken 81181 Sandviken, Sweden · ipco.com

IPCO_Kennedys_Confection_Directory_35x40.indd 10/04/2019 12:37 1

LAB EXTRUDERS FOR CONFECTIONERY

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

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

T: +43 2672 800-0 F: +43 2672 84176 band@berndorf.co.at

STEEL BELT & CONVEYOR

PACKAGING EQUIPMENT

FLAKE PRODUCTION MACHINERY

Berndorf Band Group Leobersdorfer Strasse 26 2560 Berndorf, Austria

Kennedys_Directories_2021.indd 27.11.2020 1 09:15:07

JAF Inox

FORMING MACHINES (CENTRES)

Steel Belts | Belt Systems | Worldwide Service

www.berndorfband-group.com

GOURMET CHOCOLATE EQUIPMENT

FORMING SETS

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

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

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

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

Your company could be here

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

+39 02 9691617 Eâ&#x20AC;&#x201C;mail: info@basecoop.it Web: www.basecoop.it

97 South Street, Dorking, Surrey, RH4 2JU, United Kingdom e: agkennedy@kennedys.co.uk

for more details

tel. +44-(0)1306-743780 info@raymondtravel.co.uk www.raymondtravel.co.uk

KennedysConfection.com

MACHINERY Xâ&#x20AC;&#x201C;RAY INSPECTION SYSTEMS

WAFER BAKING MACHINES

GROSSMANN 0ZOPKH ,\YVWL 3PTP[LK ,\YVWLHU /LHKX\HY[LYZ

2L[[SLZ >VVK +YP]L >VVKNH[L )\ZPULZZ 7HYR )PYTPUNOHT ) +) <UP[LK 2PUNKVT Grossmann Maschinenbau GmbH

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www.grossmann-wafer-machines.com info@grossmann-wafer-machines.com

PUMV'PZOPKHL\YVWL JVT ^^^ PZOPKHL\YVWL JVT

PACKAGING MATERIALS

www.hebenstreit.de

FILLING & CLOSING CANS

HIGH- END ENGINEERING PROCESSEXELLENCE

THE ONLINE MARKETPLACE FOR CHOCOLATE, CONFECTIONERY AND BAKERY TECHNOLOGY

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

SNACKS TWIN SCREW EXTRUDERS

Clextral WASHING MACHINES (CHOCOLATE MOULDS)

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

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

KennedysConfection.com

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

Once you become a carefully selected Knowledge Partner with Kennedyâ&#x20AC;&#x2122;s you will have your own platform that will allow you to sell more equipment than ever.

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

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

for more details

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 December 2020

35

Also this month

Ferrero boosts sustainability credentials F errero’s latest sustainability update includes a range of new activities and collaborations including Ferrero becoming a member of the Ellen MacArthur Foundation – taking part in the New Plastics Economy (NPEC) Initiative, as well as a new alliance with 4evergreen.

Ferrero has joined a group of leading businesses from across the entire plastics value chain, all committed to a common vision of a circular economy for plastic, in which it never becomes waste or pollution. Becoming a participant organisation of the New Plastics Economy initiative marks an important step in Ferrero’s work towards making 100% of our packaging reusable, recyclable or compostable by 2025.

Ferrero will play an active role in New Plastics Economy Initiative, working on shared R&D and innovation projects including efforts to continue driving the transition to a circular economy for plastic.

36

Ferrero has also joined the 4evergreen alliance that aims to boost the contribution of fibre-based packaging in a circular and sustainable economy that minimises climate and environmental impact. Through the 4evergreen alliance, Ferrero will engage and connect with industry members from across the fibre-based packaging value chain, from paper and board producers to packaging converters, brandowners and retailers, technology and material suppliers, waste sorters and collectors.

Kennedy’s Confection December 2020

The Ferrero Group has shared its latest updates on its commitment for 100% of packaging to be reusable, recyclable or compostable by 2025.

Fabio Mora, Global Packaging Director of the Ferrero Group, said: “We are continuing to make good progress on our journey to make 100% of our packaging reusable, recyclable or compostable by 2025. I am very pleased to announce that Ferrero has become a member of the Ellen MacArthur Foundation, taking part in the New Plastics Economy (NPEC) Initiative, where we are looking forward to working with the other participants to drive action and promote innovation.

“The alliance with 4evergreen is a further important step forward that underlines our commitment to working in collaboration with others and we look forward to sharing further updates on our progress soon.”

Levi Boorer, Customer Development Director at Ferrero UK, added: “We’re pleased with our latest progress in the UK. As one of the world’s leading confectionery companies, we’re 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’s 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.”

KennedysConfection.com

12

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