Kennedys's Confection January 2021

CELEBRATING 130 YEARS IN PRINT

Estd. 1890

Best Group Editor

AWARD

a specialist publication

by Kennedy’s

Cirkle Oskars 2019

The award winning business journal for the global confectionery industry

JANUARY 2021

special report

2021 New products and ingredients

PAGE 12: Top confectionery products for 2021 revealed

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EDITORIAL

Editorial Director Angus Kennedy editor@kennedys.co.uk Assistant Editor Andrea Pluck editor@kennedys.co.uk Digital Editor Leon Kennedy leonkennedy@kennedys.co.uk Production & Design Pensord Design stuart.moody@pensord.design

ADVERTISING

Sales Angus Kennedy agkennedy@kennedys.co.uk Subscriptions Manager Sophie Kennedy subs@kennedys.co.uk

EVENTS

Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk

ACCOUNTS

Enquiries to: accounts@kennedys.co.uk

SUBSCRIBE

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

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EDITOR’s LETTER H

appy New Year!

Welcome to the January edition of Kennedy’s Confection. We hope you have all enjoyed the festive period and are feeling refreshed for 2021.

A new year is always exciting, especially for the confectionery sector, as we look forward to new innovations and trends.

Innovation is always constant in the sector, so we have decided to dedicate this issue to showcasing some of the top confectionery products of 2021.

Starting on page 12, we hear from some of the top brands in the sector about what we can expect for this year. From Ferrero, Plamil and Walker’s Nonsuch, through to Elizabeth Shaw and Nutkao, Kennedy’s Confection has all the insights. One particular highlight is the launch of luxury CBD truffles by the new UK start-up Freedom Street (p34).

And while we are talking about trends, we take a look at what we can anticipate for 2021. Innova Market Insights highlights the top five snack and confectionery trends for this year (p48).

It’s also refreshing to see many companies striving to make positive improvements to the sector. For example, Barry Callebaut has rolled out its new diversity and inclusion strategy which aims to help the business attract and retain talents from all parts of society and the world (p8). That’s not all, KIND Healthy Snacks has also revealed its commitment to support racial equality. Find out more on page 4.

We have kicked the year off on a high note, celebrating all the fantastic things to come for 2021.

We hope you enjoy this special issue – so sit back, relax and read!

Here’s to a better year…

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

KennedysConfection.com

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

Kennedy’s Confection January 2021

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Contents 01/21

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Cover STORY TOP CONFECTIONERY PRODUCTS 2021 Kennedy’s takes a look at what to expect on the shelves this year

[

British confectionery is a strong market that is relied upon by consumers; chocolate makers and confectionery brands are constantly thriving to develop the next best product...

SPECIAL FEATURE: THE TOP CONFECTIONERY PRODUCTS 13 ELIZABETH SHAW AT 140

Elizabeth Shaw has been operating successfully for the past 140 years, specialising in luxury and indulgent chocolates

16 PLAMIL: VEGAN PIONEERS

Kennedy’s spoke to Adrian Ling, Managing Director, Plamil Foods, about its impressive history and plans for the future

20 FERRERO’S SPRING RANGE

An overview of the products we can expect to see in store this year

23 WALKER’S NONSuCH: TOFFEE MEETS TOFFEE

The latest addition to the Walker’s Nonsuch twist-wrapped toffees range is new Coffee Toffee.

26 KIDZ WORLD: UPCOMING PRODUCTS

Kidz World S.L specialises in creating innovative candy products across the world. Kennedy’s takes a look at its product range for 2021

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Kennedy’s Confection January 2021

2021 27 WHITAKERS: RAISING THE BAR

Kennedy’s takes a look at how the company rebranded, re-launched and re-positioned itself within the retail sector

30 SCHLUCKWERDER / MMMM. DELICIOUS

Schluckwerder’s new almond and hazelnut brittles and the continuous innovation of Mmmm. Delicious

32 NUTKAO: continued growth

Nutkao has continued to grow over the years, expanding its production facilities in the process.

34 FREEDOM STREET:

THE LAUNCH OF LUXURY CBD TRUFFLES This year sees the arrival of a new British start-up company specialising in CBD chocolate

04 Regulars 01 LEADER

Andrea Pluck discusses the current climate for the confectionery sector

04 NEWS ROUND-UP

New growths, trends, launches and updates within the industry

08 BRAND NEWS

New date for interpack trade show announced and Syntegon expands its product packaging portfolio

40 BARRY CALLEBAUT:

DIVERISTY AND INCLUSION Kennedy’s explores Barry Callebaut’s new diversity and inclusion strategy, known as, #oneBC

42 GET IN CONTACT

Classified advertisements and directory listings

48 ALSO THIS MONTH

Top five confectionery trends revealed by Innova Market Insights

36 TATE & LYLE INGREDIENT INNOVATION Tate & Lyle has been busy developing new, creative products that help improve product development in the food and drink sector

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NEWS ROUND UP

Guittard installs solar panels at its Fairfield facility San Francisco-based chocolate company has added solar panels to its Fairfield, CA facility, as part of its commitment to reduce its environmental impact through renewable energy, water conservation, and waste reduction practices.

As part of its Cultivate Better™ platform, Guittard partnered with Commercial Energy and Centrica Business Solutions to design and install the solar project on its 300,000 squarefoot Fairfield facility, which was built to expand the company’s capacity beyond its Burlingame headquarters.

Guittard’s new rooftop solar system includes 2,992 solar panels and is expected to generate 1.7 Million kWh of power per year, offsetting 50% of the facility’s demand.

This will significantly reduce the company’s environmental footprint – the solar energy captured is estimated to save 1,217 metric tons of CO2 emissions per year, equivalent to removing 263 cars from the road.

The facility, which is used for warehousing, high-speed packaging, and proprietary chocolate production, supports Guittard’s growth and innovation for its national and international wholesale/manufacturing, professional/foodservice, and consumer/retail customers.

Mondelēz acquires well-being snacking company MONDELĒZ INTERNATIONAL has acquired Hu (as in “Human”) Master Holdings, the parent company of Hu Products – a US-based snacking company offering snacks made from simple ingredients.

Following a competitive bid for Hu, Mondelēz International successfully acquired 100% ownership of the brand. The acquisition closed on January 4, 2021.

Financial terms of the deal were not disclosed.

Hu, which comes from the phrase “Get Back to Human”, is a lifestyle brand which was founded 2012 as a family business.

It began as Hu Kitchen in New York City, a high-end restaurant and market focused on delicious foods with simple, real ingredients. The company went on to expand its award-winning vegan

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and paleo-friendly chocolate bars, which follow a strict set of Ultrasimple™ ingredient guardrails and sourcing practices. Hu’s chocolate was inspired by the paleo movement and developed by the founding family.

Glen Walter, EVP & President, Mondelēz International North America, said: “Hu is a strong strategic complement to our snacking portfolio in North America.

This well-being brand platform provides further growth opportunities in chocolate, cross-category potential in crackers, as well as meaningful opportunities to expand distribution including in eCommerce and premium conventional retail.

“We’ve been very impressed with the Hu management team as a minority investor and look forward to working with Jordan

Kennedy’s Confection January 2021

Brown and Mark Ramadan and the rest of the Hu team to provide support and resources for the brand’s next chapter of growth.”

Hu will operate as part of the North American Ventures business model and remain focused on its core mission of delivering ultrahigh-quality chocolate and snacks with strict ingredient and sourcing guardrails.

Mondelēz International will operate Hu as a separate business to “nurture its entrepreneurial spirit” and “maintain the authenticity of the brand and culture”, while providing resources to help accelerate Hu’s growth.

Hu will continue to produce all products at current manufacturing facilities.

KennedysConfection.com

NEWS ROUND UP

KIND announces commitment to support racial equality KIND Healthy Snacks has announced its continued efforts to help address the inequality and inequity facing Black, Indigenous, People of Colour communities across areas of racial justice, education, food and health and representation.

In partnership with the National Collaborative for Health Equity (NCHE), an organisation striving for racial justice to create a more equitable society for all Americans, KIND is committed to taking new actions across the following areas: • Racial Justice: The KIND Foundation is donating $100,000 USD to racial justice organisations, such as NAACP Legal Defense Fund and Equal Justice Initiative.

• Education: Adopting two historically Black colleges and universities, Florida A&M and North Carolina A&T

State Universities, to help further support and provide opportunities for tomorrow’s changemakers. Through this adoption programme, KIND has committed to fund over $100,000 USD in student scholarships and create a programme that offers students opportunities to earn internships, participate in career coaching, and network with industry leaders.

• Food and Health: Releasing its second-annual KIND EQUALITY bar in support of the next generation of changemakers. KIND will also be donating one million of its bars to food insecure

communities with NCHE’s assistance and has made a donation of $25,000 USD to support NCHE leaders addressing food security and injustice in local communities.

• Representation: Adjusting its KIND Kids™ packaging to be more inclusive and reflect America’s diversity.

Daniel Lubetzky, KIND’s Founder and Executive Chairman, said: “People

of Colour have been disproportionally exposed to long-standing inequalities rampant across our healthcare system, economy, and society.

“Overcoming these challenges will require all of us to deepen our commitment to standing up against injustice and taking stock of our own actions, big or small, each day. As a global brand and movement, KIND has an even greater opportunity and responsibility to make an impact.”

GNT rolls out oil-dispersible pink shade GNT has extended its EXBERRY® OD with a pink shade made from fruit and vegetables.

EXBERRY® Shade Pink – OD has been developed for use in fat-based applications and is the latest addition to a collection of oil-dispersible shades that also includes red, yellow, orange, blue and green options.

EXBERRY® OD products are liquid-based colours made by dispersing small particles – created through a unique multi-stage milling process – in sunflower oil. They can achieve a homogenous colour effect in fat-based applications including ice cream coatings, fat fillings for biscuits and pralines, compound

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coatings for cereals and cookies, seasoning mixes for savoury snacks, and fat compounds for chocolate decorations.

Jana Reckter, Product Manager at GNT Group, said: “Fat-based applications have historically proved challenging for plantbased colours, but our expanded EXBERRY® OD range means manufacturers now have more options than ever to create spectacular products with clean and clear labels. Our new EXBERRY® Shade Pink – OD is made from both fruit and vegetables and offers a wonderful pink hue.”

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NEWS ROUND UP

Innovia Films launches new high-grade packaging for confectionery Innovia Films is launching the next film in its new Propafilm™ Strata range of transparent high barrier, mono structure, packaging films, aimed at the biscuit, bakery and confectionery market.

SLF, a chlorine-free film that delivers e barrier levels to oxygen, moisture, aroma and mineral oils, has been designed with a wide sealing range making it ideal for high-speed horizontal-form-fillseal packaging.

Alasdair McEwen, Global Product Manager Packaging, Innovia Films, said: “With SLF, we have been able to develop a

totally new barrier film that not only has outstanding oxygen and aroma barrier, but also has enhanced moisture barrier over standard polypropylene films.

“This means that there is an opportunity to increase product shelf life and therefore reduce food waste. It is the perfect replacement for PVdC coated films. We have incorporated a

Fr tu co fo w fu O le

M wide sealing range polymer into the formulation of SLF, so it has been designed specifically for use on high-speed horizontal packaging lines.”

Like all Propafilm™ Strata films, SLF provides an effective barrier to aroma, and oxygen, even at high relative humidity levels. It is printable, glossy and is food contact compliant

globally. SLF has also been classified as Made for Recycling

by Interseroh.

Alasdair McEwen, added: “This certification proves the recyclability of our new Strata SLF film. It can be classified as ‘recycle ready’, or recyclable in countries which have the infrastructure to recycle polypropylene.”

Sensient unveils colour of the year 2021 Rising Orange has been named Sensient Technologies’ Colour of the Year for 2021, as it “takes refuge in nature and symbolises the shade of a new day,” following the challenges presented in 2020.

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ccording to Sensient, the rising orange sun “warms the globe on the new year” and provides a “sense of renewal and optimism” as consumers seek out packaged goods to help recharge from the prior year and the impact of COVID-19.

Mike Geraghty, President of Sensient Colors LLC, explains: “Evocative of the colours of a new dawn, “Rising Orange” is a hue, weathered by the unprecedented times of the pandemic, but optimistically bright for restoration in the New Year. It’s a joyful, enthusiastic orange full of hope, to awaken consumers’ energy for renewal.”

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According to Sensient, which manufactures flavours, colours and extracts, there is a collective desire from consumers and brands alike

Kennedy’s Confection January 2021

to progress forward with unity.

In addition, Sensient explains that consumers are seeking comfort and are in pursuit of

renewal and newness, “which are the components of the “Rising Orange” taste profile created by Sensient Flavors & Extracts”.

The new profile is a combination of citrus and orange blossoms, with a comforting fruity profile offering that “delivers a burst reminiscent of a childhood-favourite candy”.

Paul Manning, Chairman and Chief Executive Officer of Sensient Technologies, added: “I am extremely proud of the international collaboration among the Sensient Technologies global marketing teams. The ability to harness and synthesize collective insights to bring forth a powerful trend on a topic that we are so passionate about—colour.”

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TFT+OW

Success never tasted sweeter …

From creative concept to tasty treat: TFT knows how to turn sweetness into success. Our innovative minds are continuously exploring new techniques to create the perfect formula. Led by progressive expertise in food technology, we exceed every expectation. By helping you develop delights full of flavour, fun, and profit. The transition from TFT to Orangeworks doubles our creative, advanced possibilities to let you have your cake and eat it too.

More info? Visit tanisfoodtec.com

... or ran more smoothly The proof of the pudding -or cake- is in the eating. Both execution and quality must be pitch-perfect, especially in food-technology. All depends on putting the right recipes and processes into practice at a reliable production line. That’s where Orangeworks comes in. As process professionals, we deliver cutting-edge, customised machinery and production equipment to the global food industry. From now on, we’ll be serving the TFT-flavour as well!

More info? Visit orangeworks.nl

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BRANDNEWS

New date for interpack trade show announced The organisers of the interpack trade fair have announced that the next event will take place in 2023 as a result of the COVID-19 pandemic.

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he next interpack will take place from 4 to 10 May 2023 at the Düsseldorf Trade Fair Centre, in agreement with its partners and committees.

Interested companies from the packaging sector and the associated processing industry will be able to register online at www.interpack.com from the end of March/beginning of April provided all goes to plan.

Exhibitors who were approved for interpack 2021, which was cancelled due to the pandemic, have already been able to reserve their stand positions for 2023 and will now be able to rebook when they register.

Components will take place

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in parallel with interpack. It is oriented towards the supplier sector for the packaging and processing industry. Registration for components is in the same period as interpack and can be done by accessing www. packaging-components.com.

The organisers indend to share relevant information on industry trends and innovations up until the next edition of both trade fairs. The online presence of the upcoming interpack and components 2023 is also being built up and expanded.

When making the decision to cancel the event, Wolfram N. Diener, CEO of Messe Düsseldorf, said: “We have done everything we can to do

Kennedy’s Confection January 2021

“feedback from our exhibitors has shown that the uncertainty is too great, and we are thus unable to host an interpack event that would meet the standards of a leading international trade fair.” justice to interpack’s tremendous importance for the processing and packaging industry, even during this pandemic – above all because we have received encouragement from the industry in support of a face-toface event and have a hygiene concept that has been tried and

tested in practice in place to protect everyone involved.

“Ultimately, however, feedback from our exhibitors has shown that the uncertainty is too great, and we are thus unable to host an interpack event that would meet the standards of a leading international trade fair.”

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BRANDNEWS

Syntegon expands its secondary packaging portfolio BELOW: Syntegon’s newest cartoner – the Sigpack TTMD

Syntegon has rolled out its new Sigpack TTMD machine for even more flexibility, expanding its secondary packaging portfolio

S

yntegon’s new Sigpack TTMD combines core technologies of the TTM platform with one or more seamlessly integrated Delta robot cells – hence the D in the product name.

The robotic solution’s camerabased vision control system detects products on the infeed belt. The delta robots pick single or multiple products arriving in random order and reliably place them in cartons, trays or other containers according to specifications.

For additional packaging flexibility, the new top load cartoner can also simultaneously pack different products from several infeed processes. The Sigpack TTMD uses the proven tool-less format changeover concept from the TTM platform, enabling a vertical restart after each format change.

Michael Haas, Product Manager for Secondary Packaging at Syntegon, said: “Since its launch 10 years ago, the TTM platform for integrated top load cartoners has proven its worth

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at manufacturing companies all over the world and has been continuously developed further.

Our customers are especially impressed by its high reliability and flexibility. Thanks to the integrated Delta robots, even more product and pack style variations are now possible.”

One highlight of the Sigpack TTMD is its carton loading by seamlessly integrated Delta robots. Each cartoning machine can be equipped with one or more Delta robot cells. A camera-based vision system detects the position of the individual products on the infeed belt. The pick rate of the delta robots depends on the product. Typically, according to Syntegon, it’s between 60 and 90 products per minute, and can go up to as many as 120 products per minute.

Additionally, the robotic solution’s camera-based vision control system detects products on the infeed belt. The delta robots then pick single or multiple products arriving in random order and place them in cartons or other containers.

Kennedy’s Confection January 2021

The TTM platform for integrated top load cartoners has proven its worth at manufacturing companies all over the world and has been continuously developed further Following the single- or multi-pick process, the robotic arms pick the products from the belt and place them in the cartons either in a flat or on-edge position. The process is organised

according to the counterflow principle: the cartons move in the opposite direction to the product ¬– reducing the reject rate and makes sure that each carton is filled correctly.

KennedysConfection.com

IN ANY CURRENCY, QUALITY IS NEVER EXPENSIVE. IT’S PRICELESS.

Export Sales email: khh@tunnock.co.uk

www.tunnock.co.uk

TOP COFECTIONERY PROUCTS 2021

THE Top confectionery products OF

2021 Everybody has their favourite treat, their favourite brand. And it’s our chocolate producers and sweet makers that give us such a broad range of products to choose from. Innovation is always constant in the sector, which is why Kennedy’s has dedicated this issue to showcasing some of the top confectionery products of 2021.

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hether it’s a special treat for yourself or a gift to a loved one, confectionery from chocolate through to sugary sweets are, believe it or not, a big part of our lives. On special occasions we surprise our friends and family with chocolatey gifts and reward our children with lollipops and chocolate bars. British confectionery is a strong market that is relied upon by consumers. With that, chocolate makers and confectionery brands are constantly thriving to develop the next best product, with the customer in mind.

So, to celebrate the brilliant brands that create the products that we all enjoy, Kennedy’s has picked out some of the top confectionery products to look out for this year. From Ferrero Group through to Freedom Street, here are some of the highlights of what to expect this year.

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TOP COFECTIONERY PROUCTS 2021

Elizabeth Shaw at 140

Elizabeth Shaw has been operating successfully for the past 140 years, specialising in luxury and indulgent chocolates. Kennedy’s takes a look at what the future holds for the company.

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s one of Britain’s best-loved luxury chocolate makers, Elizabeth Shaw is proud of its rich heritage and experience. The origins of Elizabeth Shaw date back to 1881 with its original After Dinner Mint Crisp.

Now in its 140th year, the name Elizabeth Shaw still epitomises delicious, luxury chocolate and indulgent treats. The company’s appetite for surprising and delighting customers remains undiminished today and Elizabeth Shaw is constantly pioneering new flavours and textures in chocolates and biscuits to meet the evolving needs of its customers and consumers.

A British classic that has stood the test of time; Elizabeth Shaw creates authentic, tempting and indulgent chocolate with a luxurious twist, full of hidden secrets and surprises and a unique range of texture and flavour combinations, presented for sharing, gifting or treating yourself.

The company’s key audience of women in their 50’s and 60’s are not to be defined purely on demographics.

They are women who are enjoying life now more than ever. They are active, engaged and involved, pillars of family, community and society. In essence, the new elastic generation. In its 140th year, Elizabeth Shaw looks back on how the company has successfully met their needs, evolving from a traditional After Dinner Brand into a modern classic Boxed Gifting Brand, and more recently offering a range of premium chocolate biscuits for that special moment of self-indulgence.

The past five years of its 140-year heritage have marked a pivotal moment in the history of Elizabeth Shaw as the company was acquired

by Colian in 2016 – a family business with unprecedented growth and success in Poland over the past 30 years. A global food group with a portfolio of strong brands, Colian employs over 2,000 employees, produces in six plants located in different parts of Europe and has a diverse product range including chocolates, cookies, wafers, pralines, but also drinks, dried fruit, spices and ice cream.

Colian products reach the markets of nearly 70 countries around the world including the UK and the two companies have a lot in common – respect for tradition, commitment to family values, social responsibility and concern for the environment, which guide Elizabeth Shaw in its business activities. By bringing together brands that consumers have loved for

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“We will write the next chapter with courage, and with the conviction that today’s uncertainties will be tomorrow’s opportunities.”

BELOW: Elizabeth Shaw’s Milk Chocolate Cinnamon Stars

January 2021

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TOP COFECTIONERY PROUCTS 2021

ELIZABETH SHAW

Health and well-being is a difficult topic for a confectionery brand but Elizabeth Shaw takes its responsibility very seriously in this area .... years, jointly the chocolate company provides the best quality products and moments of sweet pleasure for all families, for every occasion.

This new collaboration has re-vitalised Elizabeth Shaw, opening up new opportunities in the UK and export markets through expanded product ranges and catapulting the company’s sales performance to over £10 million. This has allowed additional investment in the brand and resulted in Elizabeth Shaw’s first TV campaign for over a decade and a return to the ISM Confectionery Fair in Cologne to build a strong export foundation in readiness for a post-COVID, post-BREXIT world!

As the company looks forward to the next 140 years, it takes stock at the end of a very difficult year globally and does what any trusted heritage brand would do and reevaluate its priorities for both customers and consumers in the years to come. According to Elizabeth Shaw, this year has taught the company the “importance of caring for our environment as we seek new ways to reduce plastic in our ranges and more responsible sourcing options for ingredients”.

Health and well-being is a difficult topic for a confectionery brand but Elizabeth Shaw takes its responsibility very seriously in this area offering glutenfree choices, vegan options and greater portion control through individually wrapped chocolates.

The last six months have also yielded the launch of its new online shop making its products more widely accessible to consumers of all ages.

COVID-19 has had far-reaching implications on every person and business touching every part of our lives this year and a post-COVID world will see changes in consumer shopping behaviour that will endure long after the pandemic has subsided, and as a brand, Elizabeth Shaw states that it “needs to be prepared”. A growing focus on adult me-time and sharing/informal gifting demands a new approach to pack formats and, for Elizabeth Shaw, a move away from the traditional hierarchical formal gift presentation to something a little more casual even frivolous with a greater injection of emotion. 2021 will see a re-positioning of a number of old favourites, more contemporary pack formats for the traditional crisp product and some exciting NPD. Whatever the future may bring for Elizabeth Shaw, we cannot know for certain, but one thing for sure is that the company will continue to invest in its brand and innovate in both flavours and textures as the business knows the “next surprisingly delicious combination is just waiting to be discovered”.

A new chapter of Elizabeth Shaw’s history is imminent.

Karen Crawford, Managing Director, Elizabeth Shaw said: “We will write the next chapter with courage, and with the conviction that today’s uncertainties will be tomorrow’s opportunities. Shaw and more broadly within the Colian Group, we believe that every change gives us a chance to develop and it is up to us how we use it.”

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TOP COFECTIONERY PROUCTS 2021

Plamil: Vegan pioneers

Recognised for its unique vegan chocolate offering, Plamil continues to grow. Kennedy’s spoke to Adrian Ling, Managing Director, Plamil Foods, about its impressive history and plans for the future.

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nyone who meets the Plamil team is always impressed with the drive and energy they have for all thing’s chocolate.

Indeed, they have a food passion that has transcended through the generations – indeed it is generations since the company was founded by a group of pioneers that could see well into the future with astonishing clarity.

‘Foodies’ are not often associated with ‘vegan’, but these vegan pioneers translated the early ideals of wanting dairy and meat-free foods into actually producing products. It could be said that from the products they made in the 1950s and 1960s, and following years, set the scene and seeded the marketplace with goods that have become a multi-billion-pound marketplace in recent times.

Today, Plamil is headed by the highly individual Adrian Ling. Those that have attended the Kennedy’s London Chocolate Forum will probably be familiar with Adrian and his team’s message to the chocolate industry. The Plamil message has been clear for many years – ethical sourcing of cocoa, vegan chocolate and logical labelling.

From its origins of manufacturing of soya milk, Plamil soon identified that chocolate, even dark chocolate, had milk content.

Adrian Ling explains: “The only solution to provide a milk-free chocolate was to make it ourselves. In 1983, I was at college studying engineering and my father suggested Plamil were going to start to manufacturing chocolate.

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Kennedy’s Confection January 2021

ABOVE: Adrian Ling pictured at its manufacturing facility.

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TOP COFECTIONERY PROUCTS 2021

“The only solution to provide a milk-free chocolate was to make it ourselves. In 1983, I was at college studying engineering and my father suggested Plamil were going to start to manufacturing chocolate...”

“Whilst an engineering background was useful, who could resist the world of chocolate.”

So, that’s how, unlike so many chocolate brands, Plamil manufactures chocolate in its own factory.

Adrian also points out that its quite fitting that part of the dairy-free Plamil manufacturing site is in what was once an old dairy.

The early years of producing chocolate were highly eventful. It involved making chocolate for a limited market, with just enough return to start to invest in better and newer equipment. Looking back, Adrian says that he is “glad that it really was hands-on”.

He continued: “There were just three of us then – a great way to start to understand chocolate manufacturing, the realities of equipment and how to

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put a formulation together.”

Adrian also recalls that there were ‘many’ trials until a product was made that was ready to be sold – then, the trio had to find a market to sell it.

Gradually, the company found sales in the health food trade and started to export, expanding its retail range to include many ‘firsts’ in non-dairy chocolate including ‘milky’ and white.

Over the years, the manufacturing processes and market has substantially changed. But, it’s clear that trends and demand is in the blood stream of the company; Plamil is often making products or nudging other parameters that keep the company one step ahead.

Whilst the business was the first to be Organic

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TOP COFECTIONERY PROUCTS 2021

PLAMIL FOODS

Consumers are so used to chocolate in shinny plastic, so getting them to recognise that quality chocolate can be in an environmentally-responsible, non-shiny, paper pouch, is a challenge, but worth it. certified in the United Kingdom, Plamil sees that longterm sustainability is the key to good business and to protecting the planet.

“Sustainability ideology includes people,” explains Adrian “Whilst I now ‘dream in chocolate’, equally I would have nightmares if the company, my life and staff salaries, were sustained with the use of child slave labour.”

More conventionally on sustainable matters, Adrian continues: “Powering our chocolate factory with 100% renewable energy was neither economic or recognised as a benefit when we started decades ago, but it was and is the right thing to do.”

So, how did Plamil, a company that is not a household name, become such a hub of vegan chocolate?

Adrian reveals that it’s about seeing the long-term trends. He said: “With the growth of the vegan market we identified that having a retail brand was only part of potential growth.”

Despite Adrian’s obvious creativity in engineering and formulations, Plamil saw that it was obvious that the market would expand to such a point in which a multitude of brands creating a whole range of products would emerge. Plamil invested in considerable extra capacity in 2020, despite COVID-19, to supply this growing market.

“These brands would be seeking more and more truly vegan chocolate ingredients and that’s exactly what has happened,” Adrian adds.

In considering logical labelling, industry has been particularly receptive to and understands that Plamil chocolate does not have the illogical and counterintuitive claim of vegan and ‘may contain dairy’ statements.

Adrian continues: “It does appear that people seem to think I have something interesting to say, so I do find myself increasingly on platforms at various events.

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Secretly, I am usually in awe of most others on the panel who seem to be experts. I suppose almost 40 years in the industry counts for something.”

With a staff of now approaching 50, Plamil continues to develop new chocolate formulas and formats, always listening to what industry wants and working with customers. The company believe that it’s about building a relationship and doing what is best.

For retail, Plamil has started to produce a range of products without plastic packaging. The latest is a range of Cocobites, that have already started to win awards.

These are microbars of vegan chocolate packed in special paper pouches.

“These are really ground-breaking,” says Adrian.

“Consumers are so used to chocolate in shinny plastic, so getting them to recognise that quality chocolate can be in an environmentally-responsible, non-shiny, paper pouch, is a challenge, but worth it.”

Adrian continues: “Initial sales are good, but it’s going to take a brave, foresighted and environmental chain store buyer to put these onto the shelf.”

Plamil clearly are not afraid to be “first”. It’s just waiting to find which supermarket will be the first to give consumers the opportunity to enjoy vegan chocolate in reduced plastic packaging.

Looking at 2021 and the development at Plamil, there will be continued growth. Adrian explains: “We will be developing products, varieties, and continuing to work closely with our trade customers. Despite this horrible virus and Brexit, it seems that the joy of chocolate and, in particular vegan chocolate, is here to stay.”

Finally, what about the Vegan Willy Wonka label that seems to have been pinned onto Adrian?

He laughs: “It’s quite an overused term and I don’t have a cane, but the thought that I can bring joy into people’s lives by what they eat, then perhaps the hat fits! Oh, and by the way, I’m looking forward to the next London Chocolate Forum!”

BELOW: Plamil’s new range of Cocobites have already started to win awards

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Ferrero: What’s in store this spring?

Ferrero UK has launched its spring 2021 campaign, which will see the roll-out of a range of new products, combined with a £5.8 million advertising investment.

Here’s what to expect from Ferrero.

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ith a big focus on the importance of stocking the core Ferrero range alongside seasonal products, the aim is to ensure retailers can maximise their sales throughout the entire season.

Levi Boorer, Customer Development Director at Ferrero, explains: “Despite the context of spring 2020, having to remain away from our loved ones during the pandemic has left shoppers feeling sentimental and more appreciative than ever. While upcoming spring occasions may be enjoyed in smaller groups depending on any restrictions, people will likely be eager to make the events even more special and turn to more premium brands to add some sparkle.

“Although there has been physical distance, gifting has remained key, with shoppers happy to spend extra in order to treat loved ones and themselves during what has been a challenging year. Both Rocher and Collection are performing ahead of the category, with the former in value growth of +2.6%. Our aim will be to focus on this success, with our trusted brands and products helping to ensure retailers can provide exactly what shoppers are looking for in store as we approach Valentine’s Day, Mother’s Day and Easter.”

What’s new for Easter?

According to Ferrero, Kinder will be introducing exciting new licenses across its range. The Kinder Surprise 100g will see hugely popular Marvel heroes

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Although there has been physical distance, gifting has remained key, with shoppers happy to spend extra in order to treat loved ones and themselves during what has been a challenging year. including: Black Panther, Thor, Spiderman and Captain Marvel, alongside a range of Disney Princesses featured on-pack. The mixed cases will contain Marvel and Disney Princess toys to give retailers the chance to appeal to more shoppers, with the Marvel characters available being joined

by Disney Princesses including Rapunzel, Belle and Arial among others.

The larger Kinder Surprise 220g eggs, which performed exceptionally well during Easter 2020 (+47%), will receive a Minions update to celebrate the launch of Minions 2: The Rise of Gru, which is out next summer. To drive further growth, the popular Kinder Flame eggs (150g) will carry licenses from Toy Story and Marvel.

Thorntons experienced early growth of +6% during spring 2020, prior to the

national lockdown impacting store visits, and was the only confectionery brand in the top seven to grow in terms of both value (+6.3%) and volume (+21.2%) in that initial period, according to Ferrero.

The brand aims to replicate the success of its popular kids’ range, bringing back two popular designs – a unicorn egg and dinosaur egg.

Ferrero Rocher Golden Easter Egg and Ferrero Collection Milk Egg will both receive a makeover for 2021 to provide “greater stand out on shelf,” while also highlighting the quality of the products inside.

The Ferrero Rocher range will be supported across multiple channels at each occasion throughout spring.

BELOW: A peak at Ferrero’s spring offering...

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FERRERO UK

“Confectionery, despite the times, is resilient and still one of the few categories where shoppers are willing to spend money on products they love, especially at key seasonal trading spikes such as those throughout spring” Valentine’s Day Last year saw Ferrero favourites – including Rocher, Collection, Raffaello and Thorntons –performing well, with Thorntons Classic the fastest growing boxed chocolate brand at both Valentine’s Day and Mother’s Day, Ferrero states. Alongside this, Ferrero Rocher T16 (200g) also saw growth of +24% and Ferrero Collection of +15%, showing just how important it is for retailers to stock the core range.

Ferrero Rocher T24 (300g) also remains the number one boxed chocolate SKU at Valentine’s Day, Ferrero reveals, giving retailers a popular gifting solution that will retain its relevance after the event, too.

For 2021, the Thorntons Classic gift-wrapped ‘With Love’ packs will benefit from a more premium design to entice new shoppers to the brand.

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“Shoppers are emotionally invested within the confectionery category as the brands help them celebrate the moments they share with loved ones. It’s because of this love that people keep coming back to purchase. Confectionery, despite the times, is resilient and still one of the few categories where shoppers are willing to spend money on products they love, especially at key seasonal trading spikes such as those throughout spring,” adds Levi Boorer.

He continues: “With our established core range, media campaigns, POS solutions and new products, we want to do all we can to support retailers during the spring occasions next year. We always strive to offer retailers and shoppers the right balance of seasonal specials, which drive awareness and interest to the category, in addition to helping drive sales all year round with the core range.”

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Walker’s: Coffee meets toffee Deliciously creamy and the latest addition to the Walker’s Nonsuch twist wrapped toffees range is NEW Coffee Toffee.

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oasted in the UK, real Arabica cold brew coffee is added to Walker’s creamy toffee during the final stage of the cooking process along with a natural coffee flavour. The cold brew coffee has hints of both milk chocolate and cocoa which blend blissfully well, creating the perfect satisfying chew.

“With coffee consumption at an all-time high, it seemed a natural and exciting development to bring to our current range, as we look to attract younger consumers to the global toffee market,” says Jonathan Rae, Production Manager and grandson of the late Ian Walker.

Coffee Toffees are now available in 150g and 2.5kg bulk bags.

Since 1894, the Walker family has been making quality toffee with good ingredients like whole milk, premium chocolates, and nuts. Founder Edward Joseph’s aim was to make quality toffee at affordable prices, this still stands today. The range includes toffee bars, traditional slabs, bags to suit all markets and a unique gift range.

All Walker’s Nonsuch Toffee is free from artificial colours, preservatives, hydrogenated vegetable oils and gluten too.

Fun facts Walker’s Nonsuch has become a household name, famous for its toffee. With that, comes some amazing stories to share. Here are some interesting facts about toffee and the brand: n Toffee has travelled far and wide in backpacks of explorers and mountaineers since the Victorian times – its valued as a great source of energy. Fishermen of the Faroe Islands love it too. n Walker’s Nonsuch was once invited to No.10 Downing Street by The Prime Minister to celebrate British Food.

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WALKER’S NONSUCH

Edward Joseph Walker, a former potter, began making toffee in the late 19th century and developed his own special recipe which he kept a closely guarded secret. n The brand even sent the Queen some of her favourite toffee to celebrate her 90th birthday. n More recently, Walker’s Nonsuch Toffee was enjoyed in the Royal Box at Wimbledon. n Walker’s currently export to 45 countries and this number is rising – from Aruba to Australia. n According to the brand, many have said that its Liquorice Toffee has medicinal properties, and its Treacle Toffee can be good for sore throats, too.

A little bit of history Serving the sweet tooth of local people, Edward Joseph Walker, a former potter, and his sister Florence opened a tiny sweet shop in Longton.

He began making toffee in the late 19th century and developed his own special recipe which he kept a closely guarded secret. It was such a success that he went on to open a small factory

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to meet the ever-growing demand for his tasty toffee. Since then, the brand has grown to become a much-loved British name.

Today the Managing Director is Adrian Hill who has worked at the company for 36 years.

Working alongside him are the founders Great Grandchildren, Katie, Emma and Edward who are key members of the team along with Jonathan and Jamie, the latest generation to join.

With five generations of toffee makers, the original recipe is still used today. n For more information see www.walkers-nonsuch.co.uk

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Kidz World: Upcoming products Kidz World S.L specialises in creating innovative candy products across the world. Kennedy’s takes a look at its product range for 2021.

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idz World S.L, is a Spanish multinational company with offices in Hong Kong and staff in China, and specialises in the creation, engineering and production of innovative candy products which are exported to more than 30 countries worldwide. Every year, the company presents around 15 new concepts. In 2018, the company won the award of the Best Candy Product at the Yummex fair in Dubai.

Here comes the top products being developed for 2021:

Candy Looping This is sour liquid candy that comes in a bag linked to a tube and glasses which also glow in the dark. When kids sip the tube, the candy goes all around it making a very funny effect.

Candy Insects Kidz World is mixing two types of candies together. This is a marshmallow cocoon that contains inside a gummy insect. Both the marshmallow and gummy are edible.

Graffiti Splash

Magic Potion

Kidz World has developed a special mechanism where the spray function works as a real one. Kids can simulate a graffiti spray full of sour liquid candy in either green apple or blueberry flavours that are also tongue painters!

Kidz World is offering four flavours and colours of sour liquid candy that change colour when dextrose tablets are added to the liquid. Depending on the colour of the liquid and tablet, it turns to a different colour.

Candy Shots

Candy Beads

All kids love the canned sweet drinks – what about simulating a Cola, lemon or strawberry tin? Kidz World has developed a metal can with tasty liquid candy inside simulating popular drinks.

Play and eat ¬– this candy that comes with a jelly pad with little hollows to place small dextrose pieces using a clip to discover the animals on the jelly pad. The product also comes with a bag of jelly candy to be placed on top of the drawing, so the dextrose pieces do not fall down after placing them

Candy Toothbrush A funny candy concept – a whistle toothbrush. Instead of a brush there is dextrose candy and instead of toothpaste, a candy syrup.

3D Mallows

Rotten Apple

This unique candy has been created worldwide with augmented reality. These are marshmallows with animal drawings that turn alive when scanned with the 3D lollipop app.

This is a unique strawberry marshmallow lollipop with a surprise gummy worm inside.

Sweet Pals

Salsa Candy These are three different bottles simulating Ketchup, Mayonnaise and Teriyaki. Inside there is a candy syrup with either strawberry, lemon or cola flavours.

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LEFT TO RIGHT: Salsa Candy, Graffiti Splash and 3D Mallows

These are dextrose candies that kids can build either a bracelet or an animal. There are four different animals, a panda, a unicorn, a dog and a lion.

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Whitakers: Raising the bar

In its 130-year history, Whitakers Chocolates has achieved many important milestones – 2020 was no exception. Kennedy’s takes a look at how the company rebranded, re-launched and repositioned itself within the retail sector.

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t is safe to say that 2020 turned out to be quite a year and not all for the right reasons. As we dust ourselves down and get ready to see what 2021 brings, some of us are raring to get going!

This is definitely the case for Yorkshire chocolatier, Whitakers Chocolates. The company may be over 130 years old, but it is not afraid of change and here’s why…

In 2020, Whitakers Chocolates embarked on an important milestone in its evolution; the company

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rebranded, re-launched and re-positioned itself within the retail sector. Consumers were introduced to a fresh new look, new flavour combinations and new product ranges through a wider range of distributors.

In addition, Whitakers Chocolates introduced Fairtrade Cocoa across the range as well as registering its dark chocolate products with the Vegan Society. In line with its sustainability goals, close attention was paid to the use of recyclable and biodegradable materials.

ABOVE: Whitakers’ range of Wafer Thins

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The development of our own branded retail range coupled with our online sales growth are two important goals in the evolution of our business.

So, what’s next?

A little bit of history

2021 will see Whitakers Chocolates extend its retail range even further. This month sees the official launch of its ‘Inclusions’ range. These new chocolate bars boost not only crunchy honeycomb pieces but are available in eight incredible flavour combinations; think chilli and orange, lemon and cardamon, smoky salted caramel, lime and sea salt, to name a few!

Managing Director, William Whitaker, said: “The development of our own branded retail range coupled with our online sales growth are two important goals in the evolution of our business.

It is heartening to see progress in both these areas throughout 2020 and hopefully these trends will continue in 2021 and beyond.”

Never a company to forget their past, they also intend to relaunch some of its heritage products.

These include milk chocolate covered rose Turkish Delight, dark chocolate stem Ginger and chocolate covered Brazil nuts. New packaging formats and flavour combinations are also expected on its bestselling dark chocolate fondant cream range. This will be welcome news to its ever-growing vegan following.

Those of you wanting to keep up to date with Whitakers Chocolates’ developments should follow its various social media channels on Instagram, Facebook, Twitter or Pinterest (@ whitakerschocolates).

For over 130 years, the Whitakers Chocolates family have shared a passion for chocolate. From humble beginnings, the company developed its business from a small greengrocer shop to a fully operational factory making more than 10 million chocolates per week. Every single product that Whitakers Chocolates manufactures is produced in its stateof-the-art 30,000 sqft modern air-conditioned chocolate factory. Over the years the company has expanded, and so have its facilities.

Its main processes include chocolate enrobing, depositing, wafer thin layering, high-speed foil wrapping, foil and band wrapping and flow wrapping. In addition, the company prints all of its own foil blocked chocolate wrappers. Fudge manufacturing also takes place.

In addition to all this, Whitakers Chocolates’ export team travel the globe spreading the word about its innovative chocolate manufacturers.

As a result, its range of chocolates are enjoyed in countries all over the world from Austria, Barbados, Canada, Czech Republic, Denmark, Estonia, Finland, France, Germany, Hong Kong, India, Ireland, Norway, Pakistan, Romania, Russia, Spain, Sweden and Uruguay.

Its production facility and scale give the company the flexibility to offer all of its customers luxurious chocolate products across the globe at competitive prices.

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ABOVE: Whitakers’ range of fondant creams BELOW: Whitakers’ chocolate bar range: Inclusions

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Schluckwerder: Almond and Hazelnut brittles Schluckwerder, established in 1956, specialises in the manufacturing of marzipan, pralines and chocolate products all based on the highest standards of quality and using natural ingredients.

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rom classical marzipan bars to traditional chocolate jazzies with colourful sprinkles, Schluckwerder has been developing its widely extended product range mainly around seasonal specialties for Christmas or Easter. Its confectionary includes marzipan potatoes or filled chocolate truffles, always at realistic and fair prices for its own brand, but also for the private label sector. Beyond the boundaries of Germany and of Europe even, the company is constantly engaged in developing fine confectionary to answer to dreams and expectations.

Its flexible, state-of-the-art production, combined with its high degree of expertise, its serious customer focus and a good tradition of a family business have helped the company become a market leader of marzipan specialities.

At Schluckwerder, the company has also been specialising in the production of premium quality hazelnut-pralines and different variants of filled brittle products such as the latest additions to its product range –Almond brittles and Hazelnut brittles filled with original hazelnut praline, with a high proportion of hazelnut and no palm fat – a real treat from our Crocanterie selection.

Schluckwerder Almond brittles are filled with hazelnut praline (50%) and coated with finely chopped caramelised almonds, adding a crunchy note to the delicate sweet. Its crispy Hazelnut brittles are filled with hazelnut praline (34%) and wrapped in a bright milk chocolate cover (29%). Sweet and lightly aromatic, the praline balls are described as “a true delight for the palate and make wonderful bites to share with friends and family”.

Mmmm. Delicious: Continuous innovation

Belgian firm, Mmmm. Delicious, is relatively new to the market, after being established in 2015. Since then, the brand has grown and now delivers a range of highquality chocolate specialties to its customers.

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mmm. Delicious is a Belgian company that brought together the knowledge of four artisanal chefs in order to deliver high-quality end products to its customers. Combining all its effort and expertise resulted in a unique, complete and surprising product range of chocolate specialties, cookies and macarons.

Mmmm. Delicious believes in the power of traditional innovative products adapted to the current customer needs. Every day, its professionals continue to build its story and do everything to offer its customers a unique taste experience.

Its mission is to provide the world with premium Belgian products by continuously

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improving and innovating its products.

Daily, the company is busy creating fresh and surprising products thanks to its centre for product development. Mmmm. Delicious only use ingredients of the highest quality, such as the exclusive use of Belgian Callebaut chocolate and praliné. Its fillings are based on traditional recipes, from which the origin dates back around 100 years. It’s an evidence that the company only uses natural colourings and natural flavourings

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SPECIALISTS IN CONFECTIONERY EXTRUSION LINES

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Nutkao: Continued growth A leader in the production of spreads for private labels, Nutkao has continued to grow over the years, expanding its production facilities in the process.

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utkao Company has grown over the years, becoming an international leader in the production of spreads in the private label sector. It has also stamped its mark on the Italian and International markets for semi-finished products for the confectionery industry (liquid chocolate, chocolate chips, spreads and semifinished products for fillings in tanks and cream fillings in buckets).

Nutkao Group currently distributes its products in about 80 countries, half of which are outside the EU. There are two production facilities: one in Canove di Govone (North of Italy) in a modern building occupying 12,000 sq. constructed in 2001, and another one in North Carolina (USA), occupying 8,500 sq., opened in 2015.

In 2017, the Nutkao Group undertook the expansion of the facility in Canove di Govone.

The new building, located alongside the current one, occupies a total of about 8,500 sq., mainly dedicated to a fully automated warehouse.

Seven thousand pallet places and new production lines serve the constantly growing production demand. In April 2018, a cocoa bean processing facility was purchased in

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Accra, Ghana, with the goal of producing cocoa-derived products (mass, butter and cocoa powder) in-house with complete control over the entire supply chain.

From July 2018, a new stakeholder came on board, taking over 80% of the share capital, to support the companyʼs continued growth.

Nowadays, Nutkao is the second biggest spread manufacturer in Italy, with a label of its own that is gaining ground and a vast production of chocolate specialities marketed under private labels. With its own brand, the company conveys a dynamic, young image and offers products characterised by an excellent price/quality ratio, appreciated for their content and distributed in attractive containers.

As for private labels, in addition to producing standard spreads for the retail channels, the company makes special products defined jointly with its customers (sugar-free, for food intolerances, etc.).

Nutkao’s Industry & Pastry division develops creams for uses other than day-today consumption (for cooking and/or filling).

To find out more contact commercialeestero@nutkao.com or visit nutkao@nutkao.com

WWW.NUTKAO.COM

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Nutkao is the second biggest spread manufacturer in Italy, with a label of its own that is gaining ground and a vast production of chocolate specialities marketed under private labels.

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MFG Tray is the leading manufacturer of high-strength, glass-reinforced composite containers, trays, and boxes, for confectionery processing. Visit www.mfgtray.com today to search for a product, request a quote or meet your rep.

MOLDED FIBER GLASS TRAY COMPANY PH 814 683.4500 • www.mfgtray.com

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UK START-UP ANNOUNCES THE LAUNCH OF LUXURY CBD TRUFFLES This year sees the arrival of a new British start-up company specialising in CBD chocolate. Leon Kennedy has teamed with his father, Angus Kennedy, Editor of Kennedy’s Confection, to launch a new brand of product that reflects the current mood of the immensely frustrated lockdown consumer.

“... it was challenging to overcome the bitterness of CBD, which just kept dominating the flavour profile of the chocolate...

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he new company, Freedom Street®, was founded in June 2020 and since then, has spent months developing what they claim to be the ultimate anti-stress evening chocolate product.

Leon Kennedy, Managing Director, who heads up the business told Kennedy’s: “After months of trials and tastings and experimenting with hundreds of different types of CBD in different formats with different grades of chocolate, we finally came up with a beautifully blended fresh cream CBD ganache – CBD that we believe is the best tasting CBD product in the world.

“There are already 8 million CBD fans in the UK that have been consuming CBD, which can taste very bitter. The response is very positive.”

The product was not easy to perfect, Leon explains: “As an ingredient, it was challenging to overcome the bitterness of CBD, which just kept dominating the flavour profile of the chocolate.

Many people have not been able to work with

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such a strong flavour, not to mention the added complication of CBD’s tendency to crystallise during and following the manufacturing process. It’s a very sensitive ingredient.

“However, with the collaboration of my father Angus, whom many of Kennedy’s readers know as the Editor of Kennedy’s, well it just fell into place. He is a top chocolate expert and that was critical, so we just did it!”

Leon went on to say that they had “worked tirelessly” with an award-winning Swiss chocolatier and claims the results are “revolutionary”.

Sales of Freedom Street have started online in January 2021, with a complete range of milk, white and dark truffles. Each chocolate contains 35mg of CBD per truffle, which is unusually high by normal standards and contains as much as half the daily recommended government dose.

Freedom Street® was founded on “strong values of altruism” and “passion to help others”.

Leon was passionate about the brand values.

He continued: “Well everyone knows the Kennedy’s to be outspoken, creative and altruistic and this reflects our unique family skills.

“When people ask us, “What is Freedom Street®?” the straight answer is, we are a brand that will set the world free from pain and worry and to allow for clear thinking and ‘dream actualization,” and with a good chocolate to boot.”

Angus Kennedy added: “I guess it was only a question of time before some of the younger generation came through. I am so proud of them all. Of course, I have been helping Leon and we all have some good friends in the industry, and it will be really nice to talk to people we know that might want to get involved in this exciting start up.

“I take CBD myself as it helps with joint pain and makes you sleep! Of course, the product has a lot of my writing to go with it. I am looking forward to talking to people in the industry that want to partner with us.”

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INGREDIENTS

TATE & LYLE: Ingredient innovation

Tate & Lyle has been busy developing new, creative products that help improve product development in the food and drink sector.

Kennedy’s takes a look.

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icking off 2021 with the expansion of its portfolio of tapioca-based thickening and gelling starches, Tate & Lyle state that these new innovative starches will help food manufacturers deliver “superior products”.

According to the brand, that is recognised as a leading provider of food and beverage solutions and ingredients, the expansion includes the launch of new REZISTA® MAX thickening starches and BRIOGEL® gelling starches.

These new products have improved process tolerance, mouthfeel, fluidity and texture and are suitable for both confectionery and dairy.

Mariana Perez-Herrera, Tate & Lyle research scientist, said: “Tapioca starch provides some unique formulation benefits such as a translucent colour and a soft gel-like texture that is especially appealing in certain applications such as dairy desserts, certain sauces, confectionery and processed cheese.”

In addition to providing the neutral colour and flavour of a tapioca starch, the REZISTA® MAX thickening starches were developed to provide utmost texture and stability, even under extreme processing conditions, properties important to applications in dairy, puddings, fillings, soups, sauces and dressings

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“Tapioca starch is growing in popularity due to its unique texture profile, nonGMO credentials and the fact that it offers an alternative labelling option to corn starch.”

The new BRIOGEL® gelling starches create a soft gel and come in a range of strengths. The fluidity of BRIOGEL® starches also triggers gelling after cooling which makes them optimal for use in confections such as gummy candies, jams, jellies and other applications.

Sebastian Lemke, Director and Global Product Manager for tapioca at Tate & Lyle, added: “Tapioca starch is growing in popularity due to its unique texture profile, non-GMO credentials and the fact that it offers an alternative labelling option to corn starch.

“In fact, new products formulated with tapioca starch have been the fastest growing in the food industry over

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TATE & LYLE the last five years. We are seeing this trend play out as customers request more tapioca-based starches.”

This expansion of Tate & Lyle’s tapioca-based texturant range follows its agreement to acquire a well-established tapioca business in Thailand, Chaodee Modified Starch Co., Ltd., announced in October 2020.

This investment extends Tate & Lyle’s presence in speciality tapioca-based texturants and establishes a dedicated production facility in the main tapioca region of eastern Thailand.

Not only this, but Tate & Lyle has also received NonGMO Project verification for its low-calorie sweetening ingredient, DOLCIA PRIMA® Allulose, which is now available in crystalline form.

This provides manufacturers with the opportunity to increase the number of retail products bearing the Non-GMO Project Verified label and certification.

With 50% of US consumers stating that nonGMO claims are an important factor when seeking out foods to purchase, it is critical that food and beverage manufacturers offer clean label products that consumers can trust, Tate & Lyle states.

Abigail Storms, Vice President of Sweetener Innovation at Tate & Lyle, explains: “By expanding the DOLCIA PRIMA® Allulose line of Non-GMO Project Verified ingredients, Tate & Lyle is adding another tool to its extensive portfolio, ensuring that our customers can respond to growing consumer demand for healthier, tastier and clean label products.”

Allulose is a naturally occurring, low-calorie sugar that exists in nature in very small quantities. Allulose delivers the same clean, sweet taste and functionality you expect from sugar (sucrose) but without the calories. Now, this crystalline form – together with the recently launched Non-GMO Project Verified DOLCIA PRIMA® Allulose syrup – enables manufacturers to broaden the use of allulose to create healthier and tastier options across a diverse set of food and beverage applications.

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“By expanding the DOLCIA PRIMA® Allulose line of NonGMO Project Verified ingredients, Tate & Lyle is adding another tool to its extensive portfolio, ensuring that our customers can respond to growing consumer demand for healthier, tastier and clean label products.”

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MANUFACTURING PLANTS FOR CHOCOLATE · GUM & JELLY · FONDANT & TOFFEE · HARD CANDY · VISCOUS MASSES Ringstraße 1 56579 Rengsdorf · Germany www.w-u-d.com www.w-u-d.com

Tel. +49 2634 9676-200 sales@w-u-d.com

DIVERSITY

Barry Callebaut launches #one BC diversity and inclusion strategy

Chocolate manufacturer, Barry Callebaut, has unveiled its #oneBC diversity and inclusion strategy, which aims to help the business attract and retain talents from “all quarters of society and the world”.

A

ccording to the chocolate maker, Barry Callebaut can only grow sustainably if the business also grows as individuals and teams.

Which is why it has launched a new diversity and inclusion strategy – to tackle issues close to its heart.

As part of this strategy, Barry Callebaut aims to achieve the following by 2025: • More progress in gender balance at senior level • 40% women at Director level • 3 0% women at Director level in sales • More diversification in the origin of its talent at Senor level • 50% local talent at Director level in countries of origin and emerging markets.

Antoine de Saint-Affrique, CEO of the Barry Callebaut Group, commented: “With a business spanning from farm services to chefs pâtissiers and master

40

chocolatiers, and from the large cities of the world to the small cocoa farms in rural areas, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where everyone is given the opportunity to learn, grow and fulfill their potential.”

Every year, the company will report on the progress it has made against the targets in its annual report.

Isabelle Esser, Chief Human Resources Officer of the Barry Callebaut Group, added: “We are a purpose-led company, driven by our love for cocoa and chocolate, our passion for growth and our commitment to sustainability.

Like Forever Chocolate, Diversity and Inclusion is about growth: growth of our talents, growth of our attractiveness, growth of our company. We have to commit to time-bound targets focusing on a few business-critical challenges.

What you measure, you improve!”

Kennedy’s Confection January 2021

“With a business spanning from farm services to chefs pâtissiers and master chocolatiers, and from the large cities of the world to the small cocoa farms in rural areas, we thrive on the diversity of who we are…”

Antoine de Saint-Affrique CEO, Barry Callebaut Group

KennedysConfection.com

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

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

Tempering machine type UF-100-HYBRID

Belt coater type DRA-2000

Sprinkling unit type SVB-1300

Cluster machine type PMN-6/420

Decorator type DW-1050-C

Tempering machine type UF-500-P

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

Società Base Coop. S.R.L

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

42

Kennedy’s Confection January 2021

KennedysConfection.com

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

Contact us with your machinery requirements, and when you have machinery for sale - 5 Boleyn Walk, Leatherhead, Surrey, KT22 7HU

INGREDIENTS COCOA & CHOCOLATE SPECIALITIES

COCOA BUTTER REPLACERS

INGREDIENTS SUGAR DISSOLVING OIL

GLAZING AGENTS Best taste since 1875

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

Intercontinental Speciality Fats Sdn Bhd

+LJK SHUIRUPDQFH HGLEOH FRDWLQJV IRU FRQIHFWLRQHU\ DQG ILQH IRRGV

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

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

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

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

NATURAL FOOD

INGREDIENTS

Glazing and Anti-sticking Agents for the confectionery industry

www.kanegrade.com email: info@kanegrade.com tel: +44 (0) 1438 742242

BUBBLE GUM BASE

MACHINERY

CAPOL GmbH

INGREDIENTS

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

www.kanegrade.com email: info@kanegrade.com tel: +44 (0) 1438 742242

ESSENTIAL OILS

YOGHURT & SOUR CREAM POWDERS

MINT OILS

COLOURS (NATURAL)

NATURAL FOOD

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

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

AERATION AND MIXING EQUIPMENT

CAPOL (UK) Ltd

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

ORGANIC COCOA PRODUCTS

CHEWING GUM BASE FLAVOURS (LIQUIDS & POWDERS)

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

KennedysConfection.com

Tradin Organic’s cocoa processing plant Stationsplein 61-65, 1012 AB Amsterdam

www.chocotech.de

NATURAL FOOD

Tel: +31-20 407 4499 Fax: +31 20 497 2100

www.kanegrade.com email: info@kanegrade.com tel: +44 (0) 1438 742242

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

INGREDIENTS

Kennedy’s Confection January 2021

01.09.17 10:55

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MACHINERY CARAMEL COOKING SYSTEMS

CHOCOLATE DEPOSITORS

CHOCOLATE MANUFACTURING MACHINERY

CHOCOLATE MOULDING PLANT

CHOCOLATE TEMPERING MACHINES

ConfecECO Manufacturing plant for up to 600 kg/h

NEW

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

CHOCOLATE DEPOSITORS

www.chocotech.de

WDS

WINKLER und DÃœNNEBIER SüÃ&#x;warenmaschinen

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CHOCOLATE MOULDS

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Schokoladenformen Chocolate Moulds

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

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

Chocolate Equipment

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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 January 2021

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

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CUTTING MACHINES

ENROBERS

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CONCHING MACHINES

DRAGEE PANS

Soc. Base Coop. S.R.L

CHOCOLATE POWDERING Royal Duyvis Wiener B.V. 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

Royal Duyvis Wiener B.V. Hickelweg 21 52068 Aachen Germany Tel: +49(0)241-5591520 Web: www.thouet.com Email: sales@thouet.com COCOA LIQUOR GRINDING

CONFECTIONERY DEPOSITERS

Soc. Base Coop. S.R.L

COOLING TUNNELS

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

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

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COOKERS CONTINUOUS BATCH

COOLING TUNNELS

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

EXTRUDERS

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

INGREDIENTS

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

COCOA PRESSES

www.chocotech.de

KennedysConfection.com Perfect_Candy_75x40mm_gb.indd

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01.09.17 10:55

45 Kennedy’s Confection January 2021 02.01.19

ADMWildEurope_SupplierEntry_70x130-RZ.indd 1

15:03

MACHINERY HARD CANDY WRAPPING EQUIPMENT

FRUIT SNACK EXTRUDERS

NEW AND USED MACHINERY FOR THE CHOCOLATE INDUSTRY

SNACK LINES

STEEL BELT & CONVEYOR

Clextral

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

FORMING MACHINES (CENTRES)

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

Solid and perforated steel belts for confectionery processing

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

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

SOFT CANDY WRAPPING EQUIPMENT

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

SUGAR SANDING

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

MULTIHEAD WEIGHERS

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

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

This is a rare high margin opportunity.

46

USED & RECONDITIONED MACHINERY

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

,\YVWLHU /LHKX\HY[LYZ

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Kennedyâ&#x20AC;&#x2122;s Confection January 2021

ULTRASONIC CUTTING MACHINES

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

ROTARY DIES

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STARCH TRAYS

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

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

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

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

LAB EXTRUDERS FOR CONFECTIONERY

LIQUORICE SYSTEMS

Also the know how & recipes for:

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

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NOUGAT MACHINERY

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

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

Berndorf Band Group Leobersdorfer Strasse 26 2560 Berndorf, Austria

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PACKAGING EQUIPMENT

FLAKE PRODUCTION MACHINERY

Steel Belts | Belt Systems | Worldwide Service

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GOURMET CHOCOLATE EQUIPMENT

FORMING SETS

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

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

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

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

Soc. Base Coop. S.R.L

Your company could be here

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

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

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

for more details

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

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

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Clextral WASHING MACHINES (CHOCOLATE MOULDS)

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

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

KennedysConfection.com

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

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

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

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

for more details

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

Kennedyâ&#x20AC;&#x2122;s Confection January 2021

47

Innova Market Insights reveals some of the key trends for 2021 in the sweets and snacks categories. Kennedy’s takes a look...

Also this month

Top five trends for 2021 announced by Innova

A

s part of its Top Trends for 2021, Innova has highlighted five trends we can expect in the confectionery sector this year.

1

Provenance, sustainably sourcing and packaging

According to the Innova Consumer Survey 2020, 85% of global consumers stated they were interested in learning more about where their foods come from. In addition, Transparency Triumphs was named the Top Trend, which has seen brands ‘upping their game’ to meet ethical, environmental, and clean label consumer demands using creative, meaningful storytelling to communicate this. When it comes to sweets and snacks, Innova states that ingredient provenance for raw materials such as nuts, cocoa, and sugar is increasingly being highlighted, along with ethical credentials and packaging sustainability.

2

Plant-based indulgence

Featured in Innova Market Insights top trends for several years, the plant-based trend has continued to evolve. According to

48

Innova, 2021 will see the rising appeal of plant-based products in different regions and categories.

Consumers demand new formats, new plant proteins, and an extra level of sophistication is also expected.

In sweets and snacks, taste has always been a key driver and plantbased indulgence is powering NPD, combining natural and free-from benefits in established areas such as chocolate, extruded snacks, nuts and snack mixes, while also featuring novel ingredients as varied as hemp and hibiscus.

3

Tailored to Fit

Personalised nutrition continues to be in the spotlight, with Tailored to Fit cited as Innova’s number three trend for 2021. Innova research shows that 64% of global consumers have found more ways to tailor their life and products to their individual styles, beliefs and needs.

Cereal and snack bars also continue to develop their role as carriers of healthy ingredients, targeting key areas of interest including performance and weight management, as well as specialist diets such as vegan, organic, high protein and keto.

Kennedy’s Confection January 2021

4

At-home eating

As foodservice and retail domains increasingly overlap, consumers can eat what they want, when and where they want it, Innova states. Consumers can now directly access many specialty products previously only accessible at retail points or entertainment establishments.

New Omnichannel Eating takes a variety of forms in sweets and snacks. It includes the availability of branded cinemastyle snacks in the home, as well as restaurant branded snacks offering a range of flavours and formats, already familiar but not previously available for in-home consumption.

5

Covid boosts demand for immunity-supporting ingredients In Tune with Immune was another of Innova Market Insights’ Top Trends for 2021, reflecting how immunity and health has become more top–of–mind for consumers, with ongoing anxieties over COVID-19 continuing to be a key focus for 2021 and beyond.

According to Innova’s Consumer Survey 2020, six out of 10 global consumers are increasingly looking

“...six out of 10 global consumers are increasingly looking for food and beverage products that support their immune health” for food and beverage products that support their immune health, with one in three saying that concerns about immune health increased in 2020 over 2019. Immunity boosting ingredients will play a significant role for the coming year Innova notes, with awareness of the antioxidant content and potential immune health benefits of snacks featuring dark chocolate and socalled superfruits, as well as the use of vitamins and zinc in hard candy and gummies. n On 1 February 2021 at 4pm CET/ 10am EST, Lu Ann Williams will present the Top Ten Trends 2021 for Sweets & Snacks that will impact the industry over the coming year and beyond.

KennedysConfection.com

12

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