Kennedy's Confection February 2020

Estd. 1890

CELEBRATING 130 YEARS IN PRINT

a specialist publication from Kennedy’s

February 2020

Picture credit: Mars, Incorporated

The award winning business journal for the global confectionery industry

Schubert’s bundled expertise Simple mechanics… intellignet control

The Mars and CARE initiative Empowering female cocoa growers

Exclusive Interview

WOW Factor

Page 22

We talk exclusively with Wawi Group at this year’s iSM

FEB

2020

EDITORIAL

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

ADVERTISING

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

EVENTS

Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk

ACCOUNTS

Enquiries to: accounts@kennedys.co.uk

SUBSCRIBE

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

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

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

Kennedy’s Publications Ltd. Managing Director: Angus Kennedy

Registered in England No. 01160274.

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

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EDITOR’S LETTER A

fter our hugely successful Show Preview for January, Kennedy’s are back for February with another jampacked issue! To celebrate iSM’s 50th anniversary and congratulate exhibitors on a great show, it felt appropriate that our February issue include some of the exciting new products we came across and the interesting discussions that proceeded.

Danesita launched four new biscuit products at iSM to keep up with changing consumer demand (p.11), Wawi group certainly delivered the ‘wow’ factor with their new indulgent treats (p.22) and we even had an exclusive discussion with Marketing Director of Barry Callebaut, Sofia Popova, about their highly-anticipated vegan range; ‘Plant Craft’ (p.14).

Another focus for this issue is cocoa – and in particular women cocoa farmers. Mars Wrigley has recently teamed up with humanitarian organisation, CARE to support women in African cocoa-growing communities by expanding VSLA programs across Côte d’Ivoire and Ghana (p.18). This will hopefully encourage thousands of women cocoa farmers to come together under their own leadership and with their own aspirations – empowering their local communities and families in the process as well.

Our next issue for March will have an early bird preview of Interpack ahead of our full 100-page Show Preview for April– definitely not one to be missed! The Kennedy’s team will be heading over to Düsseldorf in May for this huge packaging event and are looking forward to seeing as many of you as possible. If you’re company is attending Interpack this year and you would like to feature editorially with us – be sure to get in touch with our editorial team.

Angus will also be giving us an update on his adventures to Ecuador and his exclusive 1890-2020 Celebrating meeting with the Vice President – watch this space!

Enjoy the issue

Zoe

130 Years of leading confectionery journalism

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

Kennedy’s Confection February 2020

01

Contents 02/20 INTERVIEW 14 Barry

Callebaut

An exclusive 1-2-1 with the Marketing Director of Barry Callebaut to discuss the company’s new vegan Plant Craft range

REPORTS 18

Features 14 Cover Story Barry Callebaut

An exclusive 1-2-1 discussing the company’s new vegan Plant Craft range

20 Almond Report

According to new research, almonds might be the key to improving skincare routines

18 Cocoa News

24

Mars Wrigley has invested in a program to expand VSLA programs for women cocoa growers

22 Product Spotlight

Wawi Group introduced indulgent new products at this year’s iSM

26

Whey Permeate Report

28

30 Robotics & Applications

The latest case study from Wymbs Engineering shows a unique method for dessert depositing

02

Kennedy’s Confection February 2020

Zoe Deighton-Smythe discusses the latest in confectionery and new developments for Kennedy’s

4 News Round-Up

New trends and leading events

08 Focus Story 10 Brand News

Latest new products from Nestlé and Danesita

IPCO discuss the value of steel belts for the production of baked goods

32 Conveying, buffering & feeding

Regulars 01Leader

Bühler group’s 2019 fiscal year performance

Arla Ingredients is seeing a shift in focus for quality whey permeate - the dairy replacer

Baking Technology

Gerhard Schubert GmbH discuss their recent collaborations using streamlined packaging concepts

30

Packaging Report

ULMA Packaging reveal the negative environmental effects of using plastic alternatives

12 Machinery News

Brought to you by Kennedy’s Digital

34 Get in Contact

Classified advertisements and directory listings

40 Next month’s issue

What readers can expect from our March issue

KennedysConfection.com

HALL 3 | BOOTH F20

NEWS ROUND UP

ADM to expand European production of non-GMO protein concentrate In order to meet the significant growing demand for high quality plant-based proteins in the European market, ADM is expanding the production of nonGMO soy protein concentrate at its facility in Europoort, Netherlands.

The Europoort facility recently started producing non-GMO soy protein concentrate, which is available as a powder and will be suitable for all types of food applications. With ADM’s comprehensive ingredient pantry and unparalleled expertise, ADM

can provide customers not only with soy protein as a standalone ingredient but can also help incorporate it into tailored nutrition solutions to satisfy growing market and consumer trends.

This production expansion adds to ADM’s vast plant-based protein ingredient portfolio, which combined with ADM’s extensive expertise in systems, flavours and application development, helps give customers an edge in creating the latest food and beverage product innovations.

“We know that the one thing consumers aren’t willing to compromise on is taste, and as the only company that can provide both plant-based protein ingredients and flavour systems and solutions, ADM is a onestop solution to help customers meet the growing demand in this market,” says George Perujo, Product Management EMEAI, ADM Human Nutrition.

“With more consumers adopting a Flexitarian diet, the need for plant-based solutions continues to grow in Europe,”

Perujo said. “And besides being conscious about sourcing, Europeans are more likely to pay attention to the non-GMO status of their ingredients, so European origination and production was an important factor when we were considering options for this expansion.

“The Europoort facility has long-standing technological capabilities as well as a proven track record in the production of soy protein concentrate, so it was the ideal choice for this expansion.”

Fudge Kitchen introduces new flavours for annual contest A selection of innovative new flavours came under the microscope recently for the New Year New Flavour initiative from UK confectionery firm Fudge Kitchen, as it bids to extend its existing extensive portfolio.

The company’s Kent-based panel included FK MD, Sian Holt, members of the management team, The Kent Foodie’s Matt Bevan and Gill Eaglestone, a social media competition winner.

All of the judges sampled their way through two entries from each of the seven Fudge Kitchen shops across Britain including stores in Canterbury, Cambridge,

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Oxford, York, Edinburgh, Windsor and Bath; marking each on their appearance, texture and flavour, with the highest score earning the winning recipe a permanent place in the hallowed pages of the Fudge Kitchen recipe book.

Kennedy’s Confection February 2020

“Fudge Kitchen is all about innovation,” explains MD, Sian Holt. She adds: “Over 36 years, we have grown a menu of well over 60 unique, original flavours across our slab fudge range, which is made daily in our seven shops. New Year New Flavour is an annual competition to keep encouraging creativity and product development, often with an on-trend theme.

The panel worked their way through a veritable Olde Sweete Shoppe of vintage flavours, reincarnated as handmade fudge with ingenious accuracy, including Parma Violet,

Chocolate & Lime, Drumstick, Rhubarb & Custard, Bubble Gum, Liquorice Toffee and Candy Cane.

Guest judge Gill Eaglestone, said: “When I walked into the tasting room I was really wowed; there was such a variety of exciting flavours, all with a retro sweet flavour theme.”

The three highest graded fudges included first placed Sherbet Fountain (Windsor FK), Joint 2nd went to Rhubarb & Custard (Bath FK) and Liquorice Toffee (Canterbury FK), with a Joint 3rd accolade going to Chocolate Lime and Candy Cane (both Cambridge FK).

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NEWS ROUND UP

Paradise Fruits set for Natural Products Expo West 2020

Paradise Fruits by Jahncke, is set to showcase a wide range of products from its Solutions, Freeze Dried and Garden divisions at Natural Products Expo West 2020.

Taking place at the Anaheim Convention Centre, California, from 3rd – 7th March, Expo West is the world’s largest natural, organic and healthy products trade show and this year marks its 39th annual event. Paradise Fruits

by Jahncke, will be exhibiting on booth 1455, in the natural and speciality foods section.

During the five-day event, Paradise Fruits Solutions will showcase a range of natural fruit based granulates, pastes, drops and

shapes including a new high fibre recipe, which provides less than 40% sugar (naturally occurring) than standard fruit ingredients and almost 40g of fibre per 100g.

Kurt Jahncke, CEO of Paradise Fruits, comments: “Shoppers want healthier products that provide nutritional benefits, without having to compromise on taste and texture. Foods that contain fruits and vegetables, essential vitamins and micronutrients such as fibre or protein are also becoming more appealing. Our new high fibre, low sugar fruit recipe is suitable for manufacturers looking for naturally healthy and delicious ingredients to meet this demand and we look

Symrise gets A-rating for sustainability policies CDP (formerly the Carbon Disclosure Project) has awarded ingredients and industry solutions business Symrise an A-rating for its work towards protection of forests and water sources.

The Holzminden-based group achieved the top ratings as part of a key study of major companies and governments, whose sustainability practices were collectively evaluated for their impact.

As Symrise noted, the assessment was based on goals, programmes and results related to ecological responsibility, which were submitted to CDP by more than 8,400 companies as well as numerous countries, regions and cities.

Symrise, which produces a number of applications for the confectioner and bakery sectors, has a long history of employing ambitious measures for the conservation of natural resources and serves as an outstanding role model for other companies.

Its contributions toward the United Nations’ Sustainable Development Goals (SDG) play a decisive role in this context.

In concert with the content of SDG 6, Symrise considers the

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availability of fresh, high-quality water to be absolutely essential for its activities.

The company has been dedicated to using water efficiently and reducing wastewater volumes and emissions at all its sites worldwide. It also stated that it aims to reduce both chemical oxygen demand in water and sensitive waste by 60% as compared with 2010 levels.

“Sustainable innovations are a fundamental part of our sustainability strategy,” says Dr. Heinz-Jürgen Bertram, CEO of Symrise. “We emphasise cutting-edge technologies so we can manufacture in a way that protects water resources and forests. In doing so, we also assume responsibility for future generations. Earning top ratings from CDP motivates us to maintain this course.”

forward to demonstrating this during Expo West.”

In addition, Paradise Fruit’s Freeze Dried will demonstrate a variety of ingredients including its versatile Crunchy and Smoothee Drops ranges. Both products can be supplied as single fruits or in combination with vegetables, yoghurt or other additional carriers. To increase the products functionality and health benefits, the Crunchy and Smoothee Drops ranges can also be fortified with Vitamins, Omega-3 and Proteins.

Kurt Jahncke adds: “Our Smoothee Drops are a simple, naturally healthy and delicious

snacking solution that contains functional and flavoursome ingredients. Our Crunchy range is developed from 100% organic, freeze dried fruits, which can be combined with vegetables, herbs and spices. They are both the natural choice for manufacturers looking for lightweight, nutritious and delicious ingredients to add flavour, colour and texture to their products.”

Throughout the event, Paradise Garden will also showcase a variety of natural freeze-dried savoury products including herbs, spices and vegetables, all suitable for a range of long-life foods such as soups, sauces and instant meals.

New Arizona distribution facility means ‘Goodyear’ for Ferrero USA Ferrero USA has expanded its confectionery operations with a new 643,798 square feet distribution centre in Goodyear, Arizona and will be operational later this month.

The Goodyear facility adds capacity for Ferrero to distribute its growing portfolio of brands, including Butterfinger, Baby Ruth, and Crunch, throughout North America. Over time, the facility will distribute other Ferrero brands, including Ferrero Rocher, Nutella, Tic Tac and Kinder, to support overall company growth.

“Ferrero is investing in our presence and business in the U.S.,” said Paul Chibe, President and CEO, Ferrero North America.

“We’re introducing new brands and innovations, hiring top talent, and opening state-of-the-art facilities like this new Goodyear distribution center, all of which will help us continue to fuel the confectionery category.”

“I am very pleased to welcome Ferrero USA as we work together to bring the Ferrero passion for quality, creativity, and innovation to life in Goodyear,” said Mayor Georgia Lord. “Ferrero’s new

location in our city helps to build a stronger community and provides job opportunities for our residents and the West Valley.”

“The rapid development of our supply chain helps drive strong growth for Ferrero,” said Luca Robbiano, Vice President, North America Supply Chain for Ferrero. “Our new facilities in Pennsylvania and now Arizona represent important milestones in the expansion of our logistics capabilities in the market.”

“We’re excited about the expansion of a global leader like Ferrero to Greater Phoenix,” says Chris Camacho, President and CEO, Greater Phoenix Economic Council. “With the continued growth in this part of the region, residents have new employment opportunities that are improving our regional economy and offering an enhanced quality of life.”

In addition, Ferrero has expanded its North American headquarters in New Jersey, opened a new distribution centre in Pennsylvania, and assumed management of two manufacturing plants in Bloomington and Franklin Park, Illinois.

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NEWS ROUND UP

Andy Baxendale recruited by US firm to develop range of cannabis chewing gum Confectionery expert Andy Baxendale has been recruited by a US firm to develop a range of cannabis chewing gum in response to a massive increase in demand for sweets infused with the drug. Andy – known throughout the industry as The Sweet Consultant – began advising San Diego-based SD Realty last June and has just returned from a week-long trip to California to get production underway.

SD Realty is a real estate company which is making a substantial investment into producing cannabis sweets due to the huge rise in their popularity.

Baxendale stated: “The company wants to launch a new side to the business, so initially I

advised on the kind of production equipment and raw materials they needed to buy as well as putting some recipes together. We then progressed to producing samples and now full production with a view to a launch in the next couple of weeks.”

“There is a different attitude to cannabis in much of America as well as a recognition of its health benefits.” Baxendale added.

“The range of products that are available is astounding, and there is growing evidence that it really can promote good general health in addition to the host of other positive effects.”

Andy is a national consultant in every aspect of confectionery production. He was one of the stars of the hit BBC 2

confectionery show The Sweet Makers and is currently working to set up a National Academy of

sweets to teach a new generation the art of confectionery production and development.

Demand sees Tate & Lyle expand portfolio of non-GMO ingredients Tate & Lyle have recently announced the expansion of its portfolio of approved NonGMO Project Verified ingredient solutions.

The recent additions include several new texturants made from Non-GMO dent corn; such as two new gelling starches - THINGUM® 107NG and BRIOGEL® 1082 NG - designed to optimize texture in jelly confections and processed cheese respectively as well as MERIZET® 100 NG, a bulking starch that helps optimize texture attributes in sauces, dressings, bakery and snacks.

“These launches further expand Tate & Lyle’s portfolio of Non-GMO ingredients, which will help our customers increase their inventory of products bearing the Non-GMO Project Verified Certification,” said Werner Barbosa, Tate & Lyle Vice President, Global Lead, Texture Innovation and Commercial Development. “One of the

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most effective ways to reassure consumers that the foods and beverages they purchase are Non-GMO is to offer products that display the Non-GMO Project Verified on-pack seal.”

With 76% of consumers globally claiming to read ingredient labels, it is critical that food and beverage manufacturers offer clean label products that consumers can trust. “By broadening its line of Non-GMO ingredients Tate & Lyle is adding

Kennedy’s Confection February 2020

another level of trust to its extensive portfolio, ensuring that our customers can respond to the clean label trend,” added Barbosa.

Among clean label claims in new products, Non-GMO claims have seen the largest increase, up 13% between 2014 and 2018.

In the U.S. Non-GMO products represent $11 billion in sales, up 10% versus last year. In 2018, 48% of U.S. consumers said they are avoiding GMO products, up from 29% in 2010. Indeed, more

than a quarter of U.S. consumers claim to be familiar with the Non-GMO Project Verified Seal and seek it out when making food and beverage choices.

Tate & Lyle continues to provide solutions that meet consumer demands for NonGMO sweetening ingredients, as well. DOLCIA PRIMA® Allulose, a low-calorie sweetening ingredient, is now available as Non-GMO Project Verified.

Allulose has the same clean, sweet taste you expect from sugar (sucrose) but without all the calories.

Originally identified in wheat, it has since been found in certain fruits including figs and raisins.

Adding the Non-GMO Allulose variant will broaden the usage of DOLCIA PRIMA® Allulose with customers while meeting the demands of the consumers, particularly those following a keto diet or those managing diabetes as it has no glycemic impact.

KennedysConfection.com

FOCUSSTORY

Bühler reports good performance in 2019 Bühler group has reported a stable level of turnover for 2019, increasing the EBIT margin to 7.6% (previous year: 7.1%). Turnover was stable at CHF 3.3 billion while order intake decreased by 4.6% to CHF 3.1 billion. The newly-formed Consumer Foods segment, which was created after the acquisition of the Haas Group, exceeded expectations and made a material contribution to the good Group results.

B

ühler increased its investments into innovation to a record high, and its financial position remained strong, improving equity ratio. “We are pleased with the 2019 achievements as they confirm our strategic set-up with the three businesses, which levelled out market volatility,” says CEO Stefan Scheiber. “With our broad portfolio, global position, and innovation strength, we are ready to tackle the challenges of an ongoing volatile global economy.”

Bühler maintained a strong financial position in 2019. Net liquidity remained high at CHF 449 million (+0.3 %), and the equity ratio grew to 42.8% (previous year: 42.2 %). RONOA (return on net operating assets) remained on par with the previous year at 14%.

While Asia and Europe drove growth in the past year, in 2019 North America and Middle East & Africa took over this role. For the first time in years, Bühler recorded a standstill in China due to market saturation in the automotive segment and

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“With our broad portfolio, global position, and innovation strength, we are ready to tackle the challenges of an ongoing volatile global economy.”

Stefan Scheiber, CEO

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tariff conflicts. Regardless, the company’s geographic performance remains balanced.

With regard to turnover, Asia makes up 34 %, Europe 30%, Americas 22 %, and Middle East & Africa 14 %. Structurally, the company was able to further improve the breadth of its portfolio in 2019. The long-cycle plant and project business now accounts for 70% of turnover, while the short-cycle Customer Services and Single Machine Business saw a total turnover of CHF 979 million, representing a 30 % share of total Group turnover.

In 2019, Bühler elevated its innovation capabilities with the opening of its CUBIC innovation campus and new application centres, by increasing R&D

spending to a record high of CHF 149 million, and developing new partnerships, such as with the Future Food Initiative and World Business Council for Sustainable Development. The company launched more than 20 new key solutions, with many in the area of digital applications.

About 25% of the overall innovation spend focused on digital applications. With these innovations, Bühler aims to significantly decrease the ecological footprint of its industries: “We want to bring a 50% reduction in energy use, water consumption, and waste by 2025 in the value chains of our food, feed, and mobility customers,” says Chief Technology Officer Ian Roberts.

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02/02/18 13:43

BRANDNEWS - NESTLÉ

KitKat Senses range grows Nestlé’s premium KitKat Senses range has been enhanced for 2020 with the introduction of a twofinger biscuit in some exciting new flavours.

Joining the existing KitKat Senses boxed chocolates and single formats, the new biscuits come in three delicious flavours: salted caramel, millionaire’s shortbread and choc chip cookie dough.

Each feature delicious milk

chocolate, two layers of wafer and a mouth-watering, thick creamy filling that includes either salted caramel flakes (salted caramel), crunchy caramel pieces (millionaire’s shortbread) or choc chip cookie pieces (choc chip cookie dough).

Amy Bennett-Inge, Assistant Brand Manager for KitKat said: “Our KitKat Senses range is all about those special me-time moments when you want a little bit of luxury. Whether

it’s to make your morning cup of coffee extra special, for a pick-me-up throughout the day, or to unwind in the evening, we think our new KitKat Senses biscuits provide the perfect indulgent break.”

Richard Martin, Nestlé Confectionery Technical Manager said: “The capability to produce our new KitKat Senses biscuits has been developed by our York-based innovations team in record time.

Nesquik’s ‘All Natural’ chocolate powder A new Nesquik chocolate powder has launched with natural ingredients and all within a recyclable paper pouch. The Nesquik ‘All Natural’ powder features just five natural ingredients and will sit alongside the existing Nesquik range, satisfying the consumer desire for clean label products.

Nesquik All Natural also has less sugar than the current classic product, using raw cane sugar instead of white sugar, and with the cocoa responsibly sourced from West Africa under the Nestlé Cocoa Plan.

The paper packaging for the popular chocolate drink is an important step forward as the work to a more sustainable

future and a commitment to make all of their packaging recyclable or reusable by 2025.

Vittoria Simms, Senior Brand Manager said: “We’re proud to be able to launch Nesquik All Natural as a new addition to the range, providing parents with an all-natural option with a simplified ingredients list, with less sugar and in a recyclable paper packaging. This is part of our commitment at Nestlé to offer more natural, sustainable and nutritious choices while maintaining the great taste that people know and love.”

The new pouch is made of a coated paper that is recyclable with the usual household paper recycling and is from

sustainable sources, certified by the Forest Stewardship Council (FSC). The pouches have been extensively tested to make sure they keep the Nesquik powder in perfect condition during transport and storage.

New Aero Caramel Aero fans can now enjoy a new twist on their favourite bubbly chocolate, with the introduction of Aero Caramel. Available as a 100g sharing bar, the caramel-flavoured milk chocolate is made with cocoa responsibly sourced under the Nestlé Cocoa Plan.

Amy Kendall, Assistant Brand Manager for Aero said: “Aero is renowned for its unique combination of chocolate and bubbles that melt effortlessly in your mouth, giving you a little uplifting moment.

“The science and technology behind Aero made it unique from

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Kennedy’s Confection February 2020

the start – but we continually look for new ways to innovate and delight fans. We believe that Aero Caramel is a delicious new addition to the Aero family and we hope it will soon become another firm favourite.”

Aero Caramel is being made at Nestlé’s factory in York, which also produces KitKat, Milkybar and Polo as well as milk and peppermint Aero and Aero Bubbles. It goes on sale over the next few weeks in Asda, Co-Op, Morrisons and Tesco stores, as well as wholesalers and the convenience channel. Aero Caramel is available as a 100g sharing bar only (RRP £1.00).

Smarties Buttons

Smarties Buttons are available in milk, white and orange-flavoured chocolate, all containing mini Smarties. They will begin appearing in shops across the UK and Ireland from this week in both sharing bags and single packs.

Alberto Pisanello, Brand Manager for Smarties, said: “We know that Smarties hold special memories for so many people, and they are much loved for their bright colours, taste and texture.

At the same time, consumers tell us they like their favourite brands to keep things fresh with exciting innovations and new varieties to try.

“Our Smarties Buttons offer all the fun, colour and crunch of Smarties, enveloped in a delicious smooth milk, white or orange-flavoured chocolate button. It is Smarties reimagined, and we are tremendously excited to introduce this new addition to the family. We hope fans love them as much as we do!”

The milk chocolate variety is available as a single 32.5g pack and a 90g sharing bag; and the white chocolate version as a single 30g pack and an 85g sharing bag. Orange Smarties Buttons, available in an 85g sharing bag, are available exclusively in Asda.

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BRANDNEWS - DANESITA

Danesita product launches reflect consumer demand Show offs!

• Four ingredients responding to current market trends for ‘clean labels’ and sustainability, these crispy biscuits are made with only four ingredients with no dyes, preservatives or any flavourings. The packaging is made of FSC Card which reduced 71% of plastic when compared to the old packaging we produced in similar formats.

The 2020 iSM trade fair in Cologne proved to be a success for bakery and biscuit brand Danesita who launched five new products as a response to new consumer demands.

D

anesita have been making cookies, cakes, pies and other pastry products for more than 40 years and export to over 70 countries – operating across two factories in Portugal, with one in Coimbra and another in Lisbon.

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The company is one of the three largest producers of Butter Cookies with the Original Danish Recipe and the main producer of “Luxury Rusks” worldwide.

“We have decided to enter into segments where we feel that we will be corresponding to the

changing consumption habits of the consumer,” said Danesita’s Chief Innovation Officer, Mitesh Jamnadas. “With one of the biggest trends right now being a reduction in sugar, our range of no added sugar cookies uses a vegetable fibre that brings out a little bit of sweetness, but the idea was for it not to be sweet in the first place.

“It’s still a niche market – when we analyse all the trend reports that we have received, consumers are still looking for an indulgent product, but they are concerned about their health, so they want a more of a balance. We still need to provide indulgence, a treat for the consumer; however, we can substitute certain ingredients to healthier options, reduce sugar levels and go through portion controls. There are various ways that we are trying to correspond to those changing habits of the consumer.”

• VITA ORGANIC (pic) – the first Organic/Biological range that Dan Cake Portugal will produce under the Danesita brand.

• No Added Sugar – a range of mini cookies with three new original flavours which include; cocoa, chai & ginger and cereals & raspberries.

• Thin & Crispy Butter Cookies - thinner cookies that maintain the flavour and strength of the originals, complemented by a premium garment.

• Shortbread - the renowned recipe for Scottish cookies is now available in two formats; in a 500g can and in a paper box.

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Official Launch Partner

MACHINERY NEWS - powered by Kennedy’s Digital

tna launches latest Syntegon commits teration of robag® 3 to CEFLEX flexible initiative packaging series at packaging Syntegon Technology, formerly known as Bosch Packaging Technology, is set to committing its vast SNAXPO20 packaging and processing expertise to the European tna will showcase its range of integrated, startto-finish food processing and packaging solutions for the snack industry at this year’s SNAXPO — including the newest addition to the tna robag® 3 packaging portfolio, the tna robag® 3e Visitors are also invited to experience live demonstrations of the tna intelli-flav® OMS 5.1 on-machine seasoning system, the tna roflo® HM 3 horizontal motion and tna roflo® VM 3 vibratory motion conveyors — suitable for a range of snack applications, from potato chips and pellets, to french fries.

Advanced real-time communication The new tna robag® 3e reportedly features fully integrated real-time communication software and smart diagnostics - the system takes control sophistication to an unprecedented level. “The food packaging industry is evolving at a rapid pace, with manufacturers finding themselves under everincreasing pressure to improve the operational efficiency of their packaging processes,” comments Steven Wolfe, General Manager at tna North America.

“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.”

End-to-end snacking solutions SNAXPO is an important show for tna to discuss its end-toend snack capabilities — from the latest flexible on-machine seasoning systems and

“The savoury snack market is growing worldwide, driven by a variety of consumer trends…” conveyors to packaging solutions. “The savoury snack market is growing worldwide, driven by a variety of consumer trends including ‘health and well-being’ and ‘exotic flavour variations,’” adds Teri Johnson, Divisional Sales Manager, tna North America.

“This presents an array of opportunities for brand owners to capitalise on the growing demand for savoury snacks. The challenge for producers, however, lies in the ability to switch efficiently between multiple product types, while keeping up production quotas.”

Booth 701, SNAXPO, North Carolina, US, 22-24 March 2020

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Kennedy’s Confection February 2020

initiative CEFLEX to foster a circular economy for flexible packaging

CEFLEX aims to establish a collecting, sorting and reprocessing infrastructure throughout Europe by 2025 and with the help of industry partners from all parts of the value chain, CEFLEX has developed dedicated ‘Designing for a Circular Economy Guidelines’ for flexible packaging.

After several rounds of input from the consortium, the open consultation on the guideline drafts is finished. They will be launched in spring 2020. “Sustainable packaging needs to be easily recyclable and processable at the same time,” says Matthias Klauser, Project Leader and Sustainability Expert at Syntegon Technology.

Circular economy As opposed to linear economies where products are made and then disposed of, circular systems try to restore products, components, or materials by reusing, repairing or even recycling them.

The concept has evolved ever since the mid-1960s in America, with the European Commission first issuing a circular economy manifesto in 2012, then successfully implementing a Circular Economy Action plan with 54 measures in 2018. The latter saw the adoption of ambitious initiatives, including a directive to reduce the impact of certain plastic products on the environment.

However, the transition to a circular economy not only requires policy makers to provide the framework. It also relies on the support of key industry players, from material producers to flexible packaging converters, packaging equipment manufacturers, brand owners and sorting and recycling companies.

Reconciling sustainability and efficiency Together with some of CEFLEX’s more than 140 industry partners, Syntegon Technology is developing a design guideline for flexible packaging as part of a circular economy roadmap for the whole value chain.

Depending on the material, processes such as sealing might take longer, affecting output and overall equipment effectiveness (OEE).

“We see considerable potential for instance in mono-polyolefins and other mono-materials,” Klauser explains.

“At the same time, packaging and processing equipment providers will need to adapt their technologies to facilitate implementation of the guidelines.

This includes making new materials processable on existing equipment, as well as developing new machine technologies that are suited for all kinds of materials today and in the future.”

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

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10.03.17 12:54

EXCLUSIVE INTERVIEW Marketing Director, Sofia Popova, Barry Callebaut

VEGAN FREEDOM Kennedy’s discovered ‘Plant Craft’ from Barry Callebaut recently at iSM and spoke with Marketing Director, Sofia Popova, about this new development which, within the vegan and plant-based trends, has come at exactly the right time…

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s part of a response to the growing demand for more plant-based, vegan and dairy-free products, Barry Callebaut introduced an indulgent range called ‘Plant Craft’ at this year’s iSM in Cologne. Angus Kennedy and Digital Editor, Leon Kennedy, spoke with Barry Callebaut’s Marketing Director, Sofia Popova about this launch and what makes it such a unique option in the confectionery sector.

Angus Kennedy: Thank you for speaking with us today Sofia – could you tell us more about this new development of ‘Plant Craft?’

Sofia Popova: Of course - Plant Craft is the name of our range which has ingredients from chocolate to nuts, cocoa, to decorations and fillings which enable brands to create really indulgent, fun ways to explore their potential. It’s a whole range of products and the star of the range is our Dairy-Free M_lk Chocolate, that has taste, texture and flavour of milk chocolate we all love without the milk.

Leon Kennedy: But you still call it Milk Chocolate?

SP: We call it Milk without the ‘I’ – we leave a space there where the ‘I’ from milk is supposed to be, suggesting it is no longer needed. You can make out the word ‘milk’ without the ‘I’ and you can definitely produce chocolate without milk.

AK: I see, very clever. Based on this launch and going into new territory with milk-free alternatives and plant-based options - do you think vegans have been dealt a bad hand in the past?

SP: Yes, I think that overall you either have chocolates on the market with flavours and enhancers that cannot legally be passed as chocolate or you have chocolates that have aadded ingredients such as hazelnuts, almonds or oats – all of them give an extra flavour

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to it but you end up losing the known milk chocolate flavour. But our Dairy-Free M_lk Chocolate is really creamy and milky and how normal chocolate would usually taste – only difference is there is no milk.

AK: Interesting – so, why did you decide to launch this?

SP: Well, simply because young consumers are looking more and more for things that are plant-based and we wanted to respond to that. Centennials and millennials are our main focus – centennials are 23 and younger and millennials are now into their 30’s and after running some studies recently, we found out that close to 60% of them across Europe are actively introducing at least one plant-based day into their weekly diet.

Whereas only 10% of ‘baby boomers’ are doing this.

AK: So, could that mean in another 25 years, 60% of the population in Europe will be moving over to plantbased diets complete?

SP: Well yes, there will at least be more flexitarians.

What’s important for the centennials and millennials is not just that the food is good for the planet – they want it to be good for them whilst being tasty as well. They want it all! With this milk chocolate, it’s high in fibre and is a good source of Vitamin-E, so we’ve aimed for it to taste great whilst also giving it an extra healthbenefit.

AK: Brilliant, and how’s the response been so far at ISM? SP: Interestingly, everyone has a similar reaction to you! They try it and say, ‘it’s actually nice!?’ When you hear it’s called ‘Plant-based chocolate’ – you have a preconceived idea that it’s going to taste too bitter or like a vegetable, but I’ve noticed how pleasantly surprised people have been when they try this. You don’t expect this creaminess from a plant-based product at all.

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The first global brand was Kit Kat but now Magnum, first global ice cream brand is launching their own products in the UK and the rollout in Europe will follow for sure.

LK: So, do you think that Plant Craft will have this similar domino effect that Ruby has had in the industry?

LK: So, if plant-based means chocolate based on plants could ‘normal’ chocolate could be called ‘animal-based’ because it contains milk? Do you think ‘plant-based’ is becoming the new word for ‘vegan?’

SP: Indeed. I think ‘plant-based’ is definitely becoming more of a choice and a positive way to allow consumers into their products without feeling forced into making a statement that they are officially ‘vegan.’ It’s interesting – another study that Global Data ran stated that the number of new products launched with ‘vegan’ claims on them doubled between 2015 and 2019. They also investigated the attitudes towards claims like ‘vegan,’ ‘dairy-free,’ and ‘plant-based’ and what you notice is that although there are a lot of vegan claims, ‘plant-based’ is the most positively received claim by consumers.

AK: I think I agree there – there’s no need to classify people by what they eat, and I think the label ‘plant-based’ really works. So, how much do you know about the vegan or lactose-free markets – how big are they and what predictions do you have?

SP: Well depending on each market segment, it really varies a lot. We have looked into how the evolution looks for the confectionery and in particular, the ice cream market which for the dairy-free and vegan industry is continuing to show significant market growth, and this can accelerate when you have bigger brands stepping in.

For a long time, plant-based and dairy-free products were coming out in niche cereal bars but now you have confectionery giants like Galaxy and Magnum tapping into the vegan market.

Galaxy’s new vegan chocolate range combines chocolate with nuts and Magnum’s vegan ice creams that launched last year have been received very well by the public. I think when you have two big, iconic names in the industry – it really steers the trend into the right direction and suddenly it’s massive.

“...one of our factories will be completely dedicated to dairyfree production in Norderstedt, Germany.”

SP: Yes, we’re very excited about it! Well, today milk chocolate easily takes up 2/3 of the global chocolate market, and there is accelerating demand for dairy-free and plant-based. Moreover, there is an extra element: if you have vegan products produced in the same environment as non-vegan products, then you have to put a disclaimer on the back; ‘may contain traces of milk.’ People want complete transparency when it comes to what they eat, and we are committed to it, without disclaimers.

AK: This is such good news! I think it’s brilliant that if every company does their bit, it can really make a huge impact. I wanted to ask about Ruby Chocolate as that came out only a year ago at ISM and yet there’s been a huge rise in Ruby products since. How have you been finding the response?

SP: Yes, it has all been a very exciting experience since then! When we showcased it last year, there were 11 brands around the fair who were also launching their own Ruby products, but between then and now there are now over 100 brands in Europe alone that have launched Ruby chocolate.

SP: Well I think you can notice it here already – there are a lot of customers who are talking about ‘plant-based’ products which is a coincidence but also not a coincidence! To compare Plant Craft to Ruby is tricky to say at this point as they both have a very different ethos. Plant Craft is a fantastic innovation on trends and is a definite response to the market whereas Ruby is a breakthrough – no one could imagine it was possible, and it’s been so well-received.

AK: How do you classify or measure the success of Ruby Chocolate?

SP: So, for Ruby, it’s a bit of a new territory because of course, it’s a breakthrough innovation that appeared 80 years after the invention of white chocolate which is fantastic. I think we can already evaluate the success by the fact that we were able to get over 100 brands and more on board with it within a space of a year. It’s starting to shape a new movement, but it’s only the beginning – Ruby has so much potential.

It’s a unique experience and without it, the world of chocolate looks very mono-tone and a little dull. With Ruby in the mix, it’s a whole different story and the future is still very bright – there is more to come.

AK: I’m sure there is – it’s great to see Ruby launched officially around the UK throughout various products and we can’t wait to see that with the new Plant Craft as well. When will it be hitting the market officially?

SP: Plant Craft will be available to our customers over the course of this year – to try a sample and see how they can work with it.

AK: Fantastic stuff – well thank you so much Sonia, it was a pleasure to speak with you as always!

SP: You are very welcome, Angus. Do try and stop by the stand to try the Ruby desserts created by our chefs.

AK: I certainly will, and maybe with a little glass of champagne as well!

AK: There really has been a ‘vegan boom’ in recent years hasn’t there!?

SP: There really has! And this is exactly why it felt like the right time to launch Plant Craft this year. We have also made the announcement that in 2021, one of our factories will be completely dedicated to dairy-free production in Norderstedt, Germany.

AK: Wow – that’s fantastic! What inspired Barry Callebaut to make this happen?

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FOCUS - VSLAs

Investment for VSLAs supporting women in African cocoa-growing communities CARE, a humanitarian organisation fighting global poverty, are set to expand VSLA program in Côte d’Ivoire and Ghana with a $10 million investment from Mars Wrigley

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ARE and Mars Wrigley are building on the success and learnings of their Village Savings and Loans Association (VSLA) initiative, building women’s social and economic empowerment in cocoa-growing communities in Côte d’Ivoire and Ghana.

Through an additional US$10 million investment from Mars, CARE will expand the VSLA program beyond the 12,000 members Mars and CARE have supported through mid2019 and are targeting to reach 50,000 more members in Côte d’Ivoire and Ghana by 2025.

Globally, VSLAs are remarkable engines for development and transformation, and powerful facilitators of economic empowerment. Since its inception, CARE’s promotion of the VSLA model has formed a constellation of more than 330,000 groups representing over 7 million members – the overwhelming majority of whom are women.

VSLAs can help households accumulate savings, provide loans, and provide access to local finance institutions so women can build their own businesses and increase their economic security. The program can benefit families and the community at large when the VSLA resources are then reinvested locally.

Together, CARE and Mars have developed a VSLA model that includes a number of essential building blocks beyond standard savings and loans activities. The model starts by setting up VSLA groups – comprised of 1525 members. Once in place, these groups act as entry points in the community or through the farmer groups to support interventions in

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four areas over a period of three years: • Financial inclusion and connections to formal finance; • Entrepreneurship, supporting income growth and diversification; • Gender-equality interventions at individual, household and community levels (including literacy); • A healthy family curriculum that promotes early-childhood development and child protection by engaging parents and households.

“We are honoured to expand our collaboration with Mars…”

Michelle Nunn, President & CEO, CARE

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Research shows that participation in VSLA groups can contribute to the overall well-being of families, children and cocoa communities, by increasing women’s social and economic empowerment with the potential to more than double women’s average savings over a three-year period.

“The well-being of women in cocoa-growing communities in Côte d’Ivoire and Ghana is a critical link to family food security and nutrition, education, health and child protection, and drives the long-term prospects for a future of educated cocoa farmers,” said John Ament, Global Vice President – Cocoa, Mars Wrigley.

“Based on CARE’s implementation of this approach for Mars since 2015, our ambition is that each element of the VSLA model will not only contribute to closing the gap to a living income for cocoa-growing households, but will also increase resilience and women’s confidence, and strengthen local governance and child protection.”

The Mars DOVE® brand first implemented VSLAs in collaboration with CARE and with support from the Jacob’s Foundation in Côte

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“The well-being of women in cocoagrowing communities in Côte d’Ivoire and Ghana is a critical link to family food security and nutrition, education, health and child protection…”

d’Ivoire. The program grew in 2018 as part of Mars’ Cocoa for Generations strategy aimed at creating a quicker pathway for cocoa farmers, their families and their communities to thrive. By mid-2019, 458 groups had been formed with 12,134 members – 80% of which are women – and a total of more than US$700,000 in savings mobilised.

“We are honoured to expand our collaboration with Mars,” said Michelle Nunn, President and CEO of CARE. “Their investment will significantly scale our VSLA programming in cocoa-growing communities in West Africa. With this expansion, thousands of women in Côte d’Ivoire and Ghana will come together and – under their own leadership and with their own aspirations – realize critical improvements in their lives, and those of their families and communities.”

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ALMOND REPORT

Can almonds help reduce wrinkles?

Almonds are already among the natural ingredients leading the charge as consumers demand more from their snacks by looking for those which offer added benefits as well as convenience and great taste - but now there are even more reasons for food developers to use them

N Footnotes 1 Foolad N, Vaughn AR, Rybak I, Burney WA, Chodur GM, Newman JW, Steinberg FM, Sivamani RK. Prospective randomized controlled pilot study on the effects of almond consumption on skin lipids and wrinkles. Phytotherapy Research. 2019;1–6. https://doi.org/10.1002/ptr.6495

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ew research, from the University of CaliforniaDavis (USA) suggests that almonds may be a welcomed addition to skincare routines. A new study uses high-resolution imaging and shows reduced measures of wrinkle width and severity in postmenopausal women who ate almonds as a daily snack.

These findings add to the nut’s established health profile; almonds contain energising protein, as well as fibre, and healthy fats. They are also rich in vitamin E, an antioxidant nutrient that may help neutralise damaging free radicals in the body, which is often utilised for skin health.

Lu Ann Williams, Director of Innovation at Innova Market Insights comments: “This research is really interesting in light of established health food trends. With snacking now a part of daily life, it’s a central focus for innovation and

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almonds can help manufacturers respond to consumers looking for definitive benefits, including beauty benefits, from their snacks and food.”

The new pilot study[1] found that a daily snack of almonds in place of other nut-free snacks improved measures of wrinkle width and severity in postmenopausal women. The study was funded by the Almond Board of California and is the first of its kind to examine almonds’ effects on skin health. A larger and longer-term follow-up study is underway.

In this 16-week randomised controlled trial, 28 healthy postmenopausal women with Fitzpatrick skin type 1 or 2 (characterised by increased tendency to burn with sun exposure) were randomly assigned to one of two groups.

In the intervention group, women ate almonds as a snack, which accounted for 20% of their total daily calorie intake, or 340 calories per day on average (about 2 30-gram servings).

The control group ate a nut-free snack that also accounted for 20% of calories: a cereal bar, granola bar or pretzels. Aside from these snacks, study participants ate their regular diets and did not eat any nuts or nut-containing products.

Skin assessments were made at the start of the study, and again at 4 weeks, 8 weeks, 12 weeks and 16 weeks. At each visit, facial wrinkles were assessed using high-resolution facial imaging and validated 3D facial modelling and measurement.

“These high-resolution cameras allow for 3D reconstruction of any wrinkles so that they can be mapped for their key characteristics of width and severity. The severity score is a calculation of the depth and length of a wrinkle,” explains Raja Sivamani, MD MS AP, integrative dermatologist and lead researcher on the study.

Skin barrier function was also assessed, by measuring sebum production and trans-epidermal water loss (TEWL).

Skin barrier function examines the strength of the skin barrier and how well it protects skin from moisture loss (TEWL) and from harmful irritants coming from the environment.

By the end of the study at 16 weeks, photographic image analysis showed statistically significant improvements for participants in the almond snack group compared to the control group (P<0.02): · Wrinkle width decreased by 10% · Wrinkle severity decreased by 9% There were no significant changes in skin barrier function between groups.

“Food as a means of promoting skin health – the ‘health from the inside out’ idea – is of growing interest to those looking for options for healthy ageing,” says Dr. Sivamani.

“It’s also a growing area of scientific research. Almonds are a smart choice for overall good nutrition and, as seen in this study, almonds may hold promise as a food to include as part of a healthy aging diet, especially for post-menopausal women.”

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02.03.20 16:22

WAWI RANGE

Wawi’s indulgent ranges WOW at iSM Wawi presented an exciting new range of products at this year’s iSM and the Kennedy’s team were on-hand to speak with Managing Director, Martin Sobotta, about the concept behind each idea – and, of course, to sneak a few samples!

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ne of the dominating trends at this year’s iSM in Cologne, along with plant-based diets and healthier options, was ‘indulgence.’ While consumers still invest in sugar-reduced products and vegan chocolate, there will always be a craving for something a little sweeter -particularly around the holiday seasons.

Wawi have been producing chocolate since 1957 on four different continents, reportedly only using the best raw materials to ensure quality and freshness in their portfolio and were in keeping with this trend of ‘indulgence’ by presenting their brand-new ranges for 2020.

These included; the Melting Snowman, the Little Peanut Monster Range and WOW Chocolate – all of them bursting with exciting new designs and flavours for current consumer demand.

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…we wanted this to be fun - to include that ‘wow’ factor and so we named it that to include that connotation.”

Melting Snowman

Made up of soft white chocolate, milk chocolate drops and mini marshmallows, the Melting Snowman is supposed to sit in a cup of hot milk to melt into gradually to make hot chocolate – offering customers a perfect indulgent beverage for the winter season.

“We launched the ‘Melting Snowman’ last year in the US through Trader Joe’s under their own label and since then it’s been a great success,” says Martin Sobotta, Managing Director of Wawi Euro GmbH. “We’re are now planning to put this out on the market this for general trade into the UK, France, Germany, Holland – wherever it may be. It’s been great to hear the amount of positive feedback on this product – consumers think it’s fun and creative and it will be perfect for the Christmas season, especially for kids.”

After being originally offered to confectionery buyers, Wawi have now presented the ‘Melting Snowman’ to major supermarket retailers such as Tesco, Co-op and Sainsbury’s in the hope that it will reach UK trade this year.

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“Since it’s design is to melt within hot chocolate, it has also been looked at by the hot beverage buyers, so it’s exciting to see its potential and that it can have two places on the shelf,” adds Sobotta.

All produced and hand-decorated in Romania, the ‘Melting Snowman’ is predominantly made of white chocolate which is considerably sweet, so the milk chocolate drops help to balance this out. As Wawi mainly specialise in chocolate, the inclusion of mini marshmallows is considered new territory – however, this is seen as a true novelty as the finished melted product includes everything needed for a perfect cup of hot chocolate.

Sobotta continues, “because of the good impact the snowman has had so far, we want to keep up with seasonal trends such as a ‘melting bunny’ for Easter and a ‘melting heart’ for Valentine’s Day so it will all follow throughout the year. We could even do a ‘three-pack’ of all of these depending on customer preference.”

Little Peanut Monster range

Under the motto ‘Peanut Butter Next Level,’ Wawi also introduced the new Little Peanut Monster Range which includes six different and unique moulded designs for each one.

With the ingredient of peanut butter growing from strength to strength (in particular Reese’s Pieces which have now gained popularity in the UK from the US) Wawi

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decided to create their own in-house peanut butter paste.

“After going through our market research, we felt it was best to respond to the growing peanut butter trend and wanted to be creative not just with the taste, but with the look as well,” Sobotta says. “Our Chocolate Peanut Butter Nuts are designed around the look of a peanut but with their own signature tastes and then our Peanut Butter Cups are encased with a creamier centre.”

WOW Chocolate

Explosion, Salty Hazelnut Caramel Intense, Crazy Caramel Crunch, Cookie Coffee Break and Wild Berry Yoghurt Dream. The latter two bars also feature multiple colours.

Sobotta concludes: “The chocolate market is huge and can sometimes be difficult to keep up with, but we’re really proud to launch these new lines as innovative concepts. We’re always trying to think of new ideas and creative ways to explore chocolate and it’s so exciting to present them at shows like iSM to see the reactions and opinions throughout the world.”

Featuring multiple textures in each piece of a uniquely segmented tablet bar, Oh Wow chocolate bars were also introduced from WAWI at iSM. According to the group, the packaging was designed to be eye catching to appeal to modern consumers’ tastes and the flavours were designed to steer away from any standard bar of chocolate.

“This is not just another chocolate bar,” Sobotta adds, “we wanted this to be fun - to include that ‘wow’ factor and so we named it that to include that connotation. In terms of flavours, we thought why not combine different tastes and textures into one tablet, for instance, one part of the bar has a cream filling while another has nut inclusions which is not seen very often on the market.”

Since the line is in its inception, Wawi have stuck with tried-and-true favourites which include; Dark Nougat Deluxe, Caramel Peanut

Kennedy’s Confection February 2020

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FREE FROM

REPORT

Quality focus for whey permeate Whey permeate offers huge advantages in a range of dairy, confectionery and bakery categories and Arla Ingredients believes that the increasing demand will lead to a market where quality factors will be just as vital as cost-effectiveness

Above: Whey permeate is produced by the removal of protein and other solids from whey and has been utilised as a dairy replacement for confectionery products like chocolate

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hey permeate is a cost-efficient dairy replacer for lactose, sweet whey powder, and/or demineralised whey powder in many food applications. A free-flowing bulking agent, which dissolves fast – whey permeate contains at least 85% lactose which is the reason for its milk, appealing flavour and is ultimately ideal for applications such as chocolate and confectionery, since it does not have the salty mineral flavour typical of other permeate products and ensures optimum usage at a much higher dosage.

Quality is becoming increasingly important in the rapidly growing whey permeate market, according to Arla Foods Ingredients. Whey permeate is a milk solid with around 80% lactose content. As a bulking agent, it is a highly cost-effective replacement for skimmed milk powder, lactose and sweet whey powder.

The ingredient’s potential in food applications was long untapped. However, improved filtration technology has allowed the creation of high-quality permeate. In 2017, powdered permeate received a Codex Alimentarius international standard, helping raise its profile and establish trust.

Permeate is increasingly being used by multinational brands, particularly in categories such as chocolate and

biscuits, but also in hot drinks, dairy and desserts. Innova figures show that the number of new products containing whey permeate has more than doubled in the past five years, growing from 169 in 2015 to 387 in 2019.

Arla Foods Ingredients suppliers of whey permeate on a global level and believes that the Codex standard, as well as increasing demand, will lead to a market where quality factors such as mineral profile and microbiological requirements are as important as costeffectiveness.

The whey permeate products in the company’s Variolac® range have a sweet milky taste, low ash content, stable mineral profile and free-flowing powder properties over a 12-month shelf life.

Henrik Jacob Hjortshoej, Head of Sales Development, Food at Arla Foods Ingredients, said: “Whey permeate offers huge advantages in a range of dairy, confectionery and bakery categories. In recent years the market has exploded, with many of the biggest players taking advantage of the extraordinary cost-effectiveness permeate offers. The Codex standard was a major turning point and has resulted in a greater focus on quality, with factors such as taste, ash content and shelf life becoming increasingly important.”

“In recent years the market has exploded, with many of the biggest players taking advantage of the extraordinary cost-effectiveness permeate offers…”

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IPCO

INNOVATION

Steel belts for bakery and wafer production There are few companies that have had a more enduring relationship with the bakery industry than IPCO, suppliers of bake oven belts for almost 100 years

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hile the decades have seen the development of high performance steel grades, it would be fair to say that the steel belt of 2020 doesn’t look all that different from the one that went into service in 1925.

So what is it about the steel belt that has maintained its position as the conveying medium of choice to this day? What are the qualities that see steel belts used not only for wafer production, but also for products as diverse as bread, biscuits, brownies, crackers, pastries, sponges, all-butter cookies and pizza bases?

There are number of answers of course, but the USP of a steel bake oven belt lies in its physical form: no other material can compete when it comes to a steel belt’s baking qualities.

Not only does it deliver reliable operation in applications where temperatures can reach as high as 400 °C, but it does so with outstanding reliability. Good tensioning and tracking characteristics plus excellent resistance to stretching result in minimal maintenance requirements and a belt life of 20 or more years.

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A steel belt is able to transfer heat from the heating media to the product in an even way. The colour of the belt surface is important in this respect: a consistent, dark belt colour maximizes heat transfer and ensures an even bake across the full width of the belt, vital in the production of thin products like wafers.

Another important quality as far as wafer baking is concerned is the smooth, flat surface of a steel belt, ensuring clean release of even thin, relatively fragile products.

This flat surface has another benefit in that it provides a crisp base that cannot be achieved on any other conveying medium, making the solid steel belt ideal for the production of American-style cookies. As these products use real butter, and often chocolate chips too, they need to be baked on a solid belt to eliminate the risk of melted product dripping a causing a fire, or simply drying out.

The excellent heat transfer and thermal conductivity of the belt delivers the desirable combination of a crisp base and rich, buttery cookie and the combined result of these qualities is a baking medium of exceptional versatility.

Wide belts for enhanced productivity

One area of increasing interest to many oven builders is IPCO’s ability to produce bake oven belts up to 3500 mm wide. This makes it possible to build wider ovens, increasing productivity without having to invest in factory extensions or new facilities. An oven with a 1500 mm wide belt offers almost twice the productivity of one with an 800 mm belt without any increase in the line length. Upgrade to an oven with a 3200 mm belt or larger and throughput is increased by a factor of four.

Using a steel belt also has the potential to reduce baking times. The combination of excellent heat transfer and comparatively low weight often means that belt speed can be increased, cutting baking time by as much as 25-30% - this can deliver savings in other areas too: the lighter the belt, the less energy required to heat and move it.

IPCO technical and service support

In terms of supply, IPCO can provide as much – or as little – input as an oven builder needs. This ranges from straightforward belt supply, though technical advice or consultancy to ensure that the belt delivers maximum return on investment, to the supply of key conveyor components such as tracking systems and graphite stations.

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Above and left: IPCO perforated bake oven belt in operation at a bakery in Southern Europe. IPCO steel bake oven belts can be supplied in solid or perforated form and can be manufactured up to 3500 mm wide

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PACKAGING

REPORT

Are plastic alternatives doing more harm than good?

UK developer of innovative packaging solutions, ULMA Packaging, has revealed that firms replacing plastic packaging with alternative materials could potentially be more harmful for the environment

“It is crucial to redouble sustainable innovation efforts given that packaging accounts for 40% of the plastic processed each year”

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cross-party parliamentary group warning that firms are replacing plastic with potentially more harmful alternatives for the environment is a wakeup call for companies to redouble their sustainability efforts, says an industry expert.

Dave Berriman, Technical Sales Support Manager at ULMA Packaging UK, commented: “Recent cross-party parliamentary warnings surrounding replacing plastic packaging in the wake of the Green Alliance’s recent report on the topic indicates that alternative materials aren’t always better for the environment. The problem stems from replacing plastic with new packaging materials that have not always been properly assessed in terms of recyclability and carbon footprint.”

Research from the report reveals that several supermarkets, for instance, are selling more drinks in coated cartons under the assumption that they can be recycled. Other perceived greener alternatives to plastic such as glass actually contributes more carbon due to being much heavier and therefore more polluting to transport.

Dave added: “For processors and retailers striving to respond to consumers who are increasingly looking

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for environmentally-friendly packaging solutions, it is crucial to find a solution that works. Clearly, cutting out plastic completely isn’t currently meeting this objective.”

To achieve amore circular approach to plastic packaging, ULMA Packaging UK is working with a number of material suppliers to develop recyclable mono base materials. Ongoing development of its packaging machinery to reduce the amount of plastic required and make it easier for consumers to recycle in the first place is central to ULMA’s approach.

Dave, concluded: “It is crucial to redouble sustainable innovation efforts given that packaging accounts for 40% of the plastic processed each year. As part of the #ULMAweCare project we have pledged to reduce the amount of packaging material required by introducing more innovations like ourLeafSkinTM solution, that reduces plastics usage by up to 80% and is based on a 100% recyclable flat cardboard tray.

“Overall, we believe that reducing overall environmental impact, without compromising process efficiency, product integrity and consumer safety is achievable. We hope to act as an example to those in the broader circular economy and help facilitate change.”

KennedysConfection.com

interpack

2019-12-31 interpack 2020_International_Süßwarenindustrie_100 x 297 + 3mm_Kennedys Confection _4c_8540

PROCESSING & PACKAGING

’

Interpack Show Preview coming April 2020 Contact our editorial team to be included!

Messe Düsseldorf GmbH P.O. Box 10 10 06 _ 40001 Düsseldorf _ Germany Tel. +49 211 4560 01 _ Fax +49 211 4560 668

www.messe-duesseldorf.de

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Kennedy’s ConfectionFebruary 2020

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Schubert

Bundled expertise guarantees results Gerhard Schubert GmbH builds on an interplay of simple mechanics, intelligent control technology and high modularity and have developed successful relationships with renowned partners over the years, including Selpak and esbe plastic

T

oday, the packaging of a light croissant, frozen spring rolls and small spirit bottles is about so much more than just product protection. The demands of producers and consumers are constantly increasing which also affects the manufacturers of packaging lines who need to ensure that their machines fulfil the wishes of their customers. With the right partner, these tasks can be taken on economically and reliably.

The look, shape and feel play a vital role in the sales success of confectionery, dairy products, beverages and cosmetic goods, as do local consumer habits and packaging materials, the use of which should be minimised in line with sustainability. Moreover, the product needs to be quickly accessible and the packaging easily resealable.

The challenges throughout the packaging process are manifold. In order to master them, collaboration between the companies involved is of great benefit. Gerhard Schubert GmbH, headquartered in Crailsheim (Germany), which works closely with its various partners, is a clear example of this.

Two down to one: the Innopack TLM

“It is compact, very flexible and therefore ideal to meet tomorrow’s requirements already today...”

Max Schwaiger, Product Support, KHS

The KHS GmbH, an international manufacturer of filling and packaging systems, is one of these partners. “Our companies are a very good match. A strong customer focus, a commitment to innovative solutions and a holistic view are firmly anchored in both company DNAs,” highlights Marcel Kiessling, Managing Director – Sales and Service at Schubert.

“The transfer of decades of experience and sound knowledge has led to an outstanding result: our Innopack TLM. It is compact, very flexible and therefore ideal to meet tomorrow’s requirements already today,” summarises Max Schwaiger, Product Support at KHS. The blocked packaging system was jointly developed upon an order from Schützengarten brewery.

The company wanted to fill and package beer in a variety of bottles and secondary packaging formats. With the Innopack TLM, the increasing demands of consumers can be met efficiently.

The multifunctional block solution consists of a KHS packer and a Schubert TLM packaging

Above: With the new packaging line, Australian ice cream manufacturer can now significantly increase its production capacity and position itself internationally as well Inset pic (above): Schubert and KHS joined forces for the Innopack TLM to offer beverage manufacturers a complete package for filling and packaging their products

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Kennedy’s Confection February 2020

KennedysConfection.com

Left: Schubert and esbe plastic worked together to develop the new trays for the 20 different formats.

“Together with esbe plastic and the customer, we successfully implemented a streamlined packaging concept...”

Kanellos Tzinieris, Area Sales Manager, Gerhard Schubert GmbH ensure that the machines perform well for years to come with a fully equipped service and spares team. “Manufacturers in all sectors, from ice cream to cosmetics to technical articles, benefit from fast commissioning and high machine availability. All our Australian customers trust Selpak when it comes to their Schubert machine,” says Helmut Fuchs, Sales Account Manager at Gerhard Schubert GmbH, explaining the many advantages for manufacturers. So, it’s no wonder that, according to Selpak, no other country in the world uses more F44 robots per inhabitant than Australia.

Optimisation of plastic trays

Above: The Innopack TLM block solution impresses with performance, flexibility and reliability. line and packs beer, wine and other spirits in different primary and secondary packages – with a performance up to 86,400 containers per hour.

These versatile possibilities are in line with Rotkäppchen-Mumm Sektkellereien and their extensive assortment.

Thirteen sub-machines with a total length of 33 metres package the large and small bottles in different formats: from single gift-wrapped bottles to clusters of 4 bottle to wrap-around cartons of 24. KHS and Schubert also support their customers when it comes to reducing their CO2 footprint.

For example, the Innopack TLM allows shrink-wrap to be replaced by cartons.

This reduces the plastic percentage of the packaging significantly. Thus, the benefits of this partnership for beverage manufacturers are significant. They receive a space-saving, flexible and low-maintenance packaging block that delivers sellable products from the very first packaging, even after every format change.

KennedysConfection.com

A successful long-distance relationship As early as in the mid-1980s, Schubert’s representatives were looking for a suitable business partner for the faraway Australian market to be able to guarantee customers there the same outstanding quality as in all other countries to which Schubert sells its machines.

The decision was made in favour of Selpak, a company founded in 1948 by a German emigrant.

Its experts know the local market inside out and, after just a few years of collaboration, the Schubert technologies as well. Shane Sipthorp, Managing Director and owner of Selpak, looks back on the beginnings of the successful business relationship: “In 1985 Schubert was still a relatively small company. However, it didn’t take long for Gerhard Schubert and his visions to convince us to enter into this partnership. An excellent decision!”

The employees support Schubert every time a packaging line is commissioned in Australia and

Another partner, esbe plastic, is located just a few kilometres from Schubert’s headquarters.

Together, the two companies develop thermoformed packaging that is ideally suited to the respective producer and processing on the Schubert lines. The focus is on trays for automatic separation, as well as filling and sealing of the packaging. The short distance between the two partners also makes it possible to exchange ideas face to face, and to efficiently and effectively implement customer requirements – from the initial drawings to sampling to series production.

The most recent example is a manufacturer of high-quality baked goods for which more than 20 formats had to be standardised. At the same time, the trays had to be optimised in terms of material use. “Together with esbe plastic and the customer, we successfully implemented a streamlined packaging concept. The various formats were combined into modules and the wall thicknesses of the trays were optimally reduced,” says Kanellos Tzinieris, Area Sales Manager at Gerhard Schubert GmbH, explaining the approach.

Picking up the trays with their exceptionally thin plastic walls is more challenging as before. To ensure that only one tray is taken from the stack at a time, they need to be turned slightly, rather than simply pulled off vertically. This works perfectly with Schubert’s unique technology. The confectionery manufacturer benefits from faster format changes and lower packaging costs.

This clearly shows that it is worthwhile for your own company and for customers to enter into partnerships with other market leaders and to become even stronger by working together.

Kennedy’s Confection February 2020

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WYMBS ENGINEERING

Manifold solutions

Wymbs Engineering produces pressurised manifold depositing systems for light, aerated products across the bakery and confectionery sectors and their recent case study on continuously cutting Apple Turnover puff pastries involved a unique process, modified to the customer’s needs

F

or the last 20 years, Wymbs have been producing the best kept secret in the patisserie and confectionery industry.

A machine that is highly specialised and yet can be adapted to different products and demands that the customer places on it.

In their present configurations, this machine can finish produce Eclairs, doughnuts, custard slices, profiteroles. Both for the injected filling and the decoration.

But this is not its only use - with its bank of multi-station depositing units, cutters/ slicers, transfer units and integral custom designed conveyor - this machine can be used in any industry where a multi stage process is required.

Kevin Wymbs, Director, states: “This machine has helped our customers as a leading supplier of patisserie products to the mass market. The labour that would be required to produce at this kind of throughput (typically 9,000 an hour for three shifts) would be astronomical, as well as the variance and product waste, so ultimately automation was the only solution.”

“Wymbs are uniquely placed to offer a solution for a wide range of process problems…”

Kevin Wymbs, Director

The only question is how do you get fresh whipped cream inside a choux pastry when you can easily crush it between your fingers?

Wymbs Engineering have developed some unique methods of product handling and depositing that maintains an artisan process but takes it to an industrial scale.

‘Pressurised Volumetric Depositing’ creates an accurate and hygienic solution for this high-risk product. This is coupled with fully up to date controls from Allen Bradley and using the latest CompactLogix-5380 PLC and Kinetix-5500 Servo Drives on a 17-servo axis platform.

Rockwell Automation (Owning Company of Allen Bradley) recently produced a paper on the leaps forward that Wymbs have achieved for their innovative approach to profile generation, user interface and factory integration, and in particular, the way Wymbs is writing the in-house code for better user interface and its adoption of Factory 4.0 principles.

The longevity of the machine is also

Above: Wymbs’ processing lines are well sealed and positioned to prevent water that can damage sensitive controls when depositing delicate, aerated products

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Kennedy’s Confection February 2020

Case Study: Apple Turnover “The labour that would be required to produce at this kind of throughput would be astronomical…” Kevin Wymbs, Director

proven; the original design features lend itself to be particularly suitable for harsh cleaning environments. The control and mechanism cabinets are well sealed and positioned to prevent water or steam ingress that can damage sensitive controls and reduce the life of the mechanism bearings.

“With our own in-house design, manufacture, software and 38 years’ operating in the confectionary, dairy and bakery industries, Wymbs are uniquely placed to offer a solution for a wide range of process problems,” adds Kevin.

“With a proven record with the multi station processing line, we still had to prove to the customer that we could develop a process to cut and transfer the products. I believe this attitude to R&D is what won us the business.

We see are customers as partners and work to help them achieve their goals. We still call it ‘our’ machine, years after it left our building!”

Wymbs were recently asked to continuously cut Apple Turnover puff pastry and scones in half, opening up the cut and placing the bases and lids (one behind the other) onto a travelling flighted conveyor. This involved depositing jam or apple sauce on to the base, then aerated cream on to the turnover or scone along the Wymbs Processing Conveyor.

At the end of the line, the made-up Apple Turnovers and Scones from the Processing Conveyor were continuously transferred into a waiting skillet and then onwards to a nitrogen tunnel infeed conveyor for freezing.

Wymbs did this by employing multiple loading plates that shuffle around to three different positions: de-nest, product load and then transfer to freezer conveyor. This is done by automatically de-nesting a skillet from a stack and placing on a waiting shuffle plate.

This plate indexes around to the loading position of the made produce whilst a new skillet is being de-nested onto another shuffle plate.

This, in turn, indexes around to the third position to transfer to the next conveyor.

The customer’s concern to Wymbs was to match the throughputs below (9,000 products per hour), reduce labour cost for this loading (which is manual at the moment) and to crucially, maintain the running of this system even when/ if the de-nester faults or runs empty.

Wymbs managed to develop some concept simulations and modified these to the current design. According to the technical team, the conveyor belt is a special design being able to accept multiple products and hold the pastry shells in position for cutting and depositing.

Kevin concludes: “Designing bespoke equipment like this has always been our strong point but does comes with its challenges.

It’s not every day you meet someone who wants to make 9,000 apple turnovers an hour! We understand a customer has to invest themselves into the project just as much as we do, and that is why we are mindful of the responsibility we have to get it right.”

Turnover Turnover! The numbers.

Turnovers - 19 row/min = 4.1m/min. Therefore – 3.1seconds cycle to cycle Scones - 25 row/min = 5.5m/min. Therefore – 2.4seconds cycle to cycle

Kennedy’s Confection February 2020

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

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

Tempering machine type UF-100-HYBRID

Belt coater type DRA-2000

Sprinkling unit type SVB-1300

Cluster machine type PMN-6/420

Decorator type DW-1050-C

Tempering machine type UF-500-P

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

Società Base Coop. S.R.L

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

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Kennedy’s Confection February 2020

KennedysConfection.com

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

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

INGREDIENTS BUBBLE GUM BASE

COLOURS (NATURAL)

INGREDIENTS

GLAZING AGENTS

MINT OILS

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

Glazing and Anti-sticking Agents for the confectionery industry

CAPOL GmbH

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

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

CHEWING GUM BASE

SUGAR DISSOLVING OIL

YOGHURT & SOUR CREAM POWDERS CAPOL (UK) Ltd

ESSENTIAL OILS

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

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

MACHINERY AERATION AND MIXING EQUIPMENT

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

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

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

CPC Ingredients Limited

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

KennedysConfection.com

GLAZING AGENTS

+LJK SHUIRUPDQFH HGLEOH FRDWLQJV IRU FRQIHFWLRQHU\ DQG ILQH IRRGV

Best taste since 1875

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

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

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

www.chocotech.de

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

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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 DÃ&#x153;NNEBIER SüÃ&#x;warenmaschinen

www.confec-eco.com

CHOCOLATE MOULDS

CHOCOLATE WRAPPING EQUIPMENT

R

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Schokoladenformen Chocolate Moulds

Theegartenâ&#x20AC;&#x201C;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@theegartenâ&#x20AC;&#x201C;pactec.de www.theegartenâ&#x20AC;&#x201C;pactec.com

COATING AND PANNING EQUIPMENT

CHECK WEIGHERS

CHOCOLATE TANKS & MELTER

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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 February 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

EXTRUDERS

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

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

INGREDIENTS

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

www.chocotech.de

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MACHINERY HARD CANDY WRAPPING EQUIPMENT

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

FRUIT SNACK EXTRUDERS

NEW AND USED MACHINERY FOR THE CHOCOLATE INDUSTRY

PROCESSING SYSTEMS

Berndorf Band

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

Engineering GmbH Leobersdorfer Strasse 26 2560 Berndorf, Austria

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

FORMING SETS

SNACK LINES

Clextral

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

FORMING MACHINES (CENTRES)

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

LAB EXTRUDERS FOR CONFECTIONERY

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

Soc. Base Coop. S.R.L Via Varese 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

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

www.berndorfband-group.com

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

SUGAR SANDING

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

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

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

band@berndorf.co.at

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

PACKAGING EQUIPMENT

Tel: +49 (0) 9545â&#x20AC;&#x201C;4490 Fax: +49 (0) 9545â&#x20AC;&#x201C;449501

Leobersdorfer Strasse 26 2560 Berndorf, Austria

STEEL BELT & CONVEYOR

NOUGAT MACHINERY

JAF Inox

Berndorf Band GmbH

T: +43 2672 800-0 F: +43 2672 84176

T: +43 2672 800-0

GOURMET CHOCOLATE EQUIPMENT

STEEL BELT & CONVEYOR

SOFT CANDY WRAPPING EQUIPMENT

ULTRASONIC CUTTING MACHINES

LIQUORICE SYSTEMS ROTARY DIES

FLAKE PRODUCTION MACHINERY

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

MULTIHEAD WEIGHERS

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

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

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

Also the know how & recipes for:

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

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

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

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

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

Soc. Base Coop. S.R.L

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

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

WAFER BAKING MACHINES

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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

INNOVATIVE SOLUTIONS

LOLLIPOP STICKS (PAPER & PLASTIC)

Become a Trusted Knowledge Partner with kennedysdigital.com

RZ_Kleinanzeige_40x80_Hebenstreit.indd 27.02.17 1 08:23

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

SNACKS TWIN SCREW EXTRUDERS

Clextral WASHING MACHINES (CHOCOLATE MOULDS)

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

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

KennedysConfection.com

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

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

for more details

Once you become a carefully selected Knowledge Partner with 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

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

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

39

iSM is such a strong show and has again attracted an inspiring number of companies, from small start-ups to those that have been making quality products for over 100 years…”

Sandra Sullivan, MBE, Director of UK Pavilion Organiser PS8

Coming up

IN THE NEXT ISSUE…

Anything is possible

iSM & ProSweets Review issue NEXT

MONTH

Angus has returned from another exciting trip to South America, and for our March issue, he detailing his once in a lifetimeexperience speaking with none other than the Vice-President of Ecuador.

40

Kennedy’s Confection February 2020

Angus and the editorial team joined the British Pavilion to celebrate iSM’s 50th anniversary and Kennedy’s 130th anniversary and met with some of the leading names to discuss important topics within the industry.

This year’s iSM & ProSweets was a successful event for Kennedy’s and our official show preview proved to be a winning guide for visitors and guests.

For our March issue, we’ll be doing a full review of iSM & ProSweets; rating some of the new products that were on display,

getting back in touch with clients and friends and discussing how they felt the show went and as well as the most interesting trends that were circling around. If you attended iSM or ProSweets and would like to feature in our review, please contact our editorial team – editor@kennedys.co.uk.

Also for March:

Stay tuned for an early bird preview of Interpack ahead of our full show preview for April 2020 – you won’t want to miss this!

KennedysConfection.com

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

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

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

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