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
JULY 2020
Page 26
Page 16
GNT’s Brilliant Orange Q&A
Danesita 1-2-1
Angus Kennedy discusses the company’s sugar-free range and keeping up with the consumer
The new EXBERRY range being widely used across confectionery and bakery
Lekos: Page 11
Co-operation in confectionery We speak exclusively with the Head of Sales, Martin Ledl, on the company’s key to success
PAGE 22 Theegarten-Pactec launches latest robotic vision picker system to the confectionery market
ENROBING IS OUR STRENGTH
ENROMAT® www.sollich.com
U N I Q U E FO R YO U R N EEDS
07/
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EDITORIAL
Editorial Director Angus Kennedy editor@kennedys.co.uk Assistant Editor Zoe Deighton-Smythe editor@kennedys.co.uk Digital Editor Leon Kennedy leonkennedy@kennedys.co.uk Production & Design Pensord Design stuart.moody@pensord.design
ADVERTISING
Sales Angus Kennedy agkennedy@kennedys.co.uk Subscriptions Manager Sophie Kennedy subs@kennedys.co.uk
EVENTS
Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk
ACCOUNTS
Enquiries to: accounts@kennedys.co.uk
SUBSCRIBE
Kennedy’s Confection magazine is available by subscription at the following rate for 12 issues: UK £99 • Europe £149 Rest of World £149 • Online £75 All enquiries to subs@kennedys.co.uk Published by:
Kennedy’s Publications Ltd, Suite 158, 80 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091 post@kennedys.co.uk • www.kennedysconfection.com
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 T
his month has seen the world of confectionery come back into its own, with businesses opening up once again and rising to the challenges of social distancing to keep up the rising consumer demand as we come out of lockdown. Our July issue is once again packed with exclusive discussions with the leaders of the confectionery market. For our cover story, we interviewed Lekos – a family business founded over 25 years ago that has been growing at a phenomenal rate without any promotions or international shows and pride themselves on continuously successful projects. (p.11) We also spoke with; GNT Group regarding their recently launched Brilliant Orange range (p.16), Danesita about their sugar-free biscuit range and adapting to the constantly evolving consumer (p.26) and tna solutions on confectionery packaging and how the market intends to recover after the global pandemic (p.20). Theegarten-Pactec has also launched ‘the Vision Picker’ to their packaging line portfolio which uses camera recognition to ensure complete flexibility and cost-effectiveness (p.22), while Uelzena Group has published their online sustainability report, highlighting issues for milk production due to climate change (p.24). Sensient Flavours has also presented its ‘Trends to Taste’ flavour collection, with unique creations being introduced for the first time to confectionery applications (p.29) and Bunge Loders Croklaan is expanding its worldwide network with its first Creative Studio in the Middle East region (p.18). Next month, we will be celebrating Kennedy’s 130th birthday and our August issue will be taking a look back at the business’s highlights and success stories that have made us the leading confectionery title in the industry. Be sure to keep a look out for ways that you can celebrate and commemorate this very special year with us! We hope you are having a good summer - enjoy the issue!
Zoe
Zoe Deighton-Smythe, Assistant Editor editor@kennedys.co.uk
Kennedy’s Confection July 2020
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Contents 07/20
11
1-2-1 Cover ExclusivE
LEKOS:
Co-operation in confectionery Head of Sales at Lekos, Martin Ledl, speaks exclusively with Kennedy’s about the family business’s key to success
Features 16 The Brilliance of Orange
Market Development Manager of GNT Group, Maartje Hendrickx, talks about the recently launched EXBERRY® Brilliant Orange range
18 Trends Report
“Customers with a strong background in the confectionery business look for the opportunity where they can to perform industrial trials, especially when their production lines are utilised.” Martin Ledl, Head of Sales , Lekos
Bunge Loders Croklaan (BLC) is expanding its network with a Creative Studio to serve its customers in the Middle East region
Regulars
20 Bagging Technology
01 Leader
Steve Burgess, General Manager-Europe at tna solutions, talks about confectionery packaging and how the market intends to recover after COVID-19
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22 A visionary robot feed
The Uelzena Group has published its fifth sustainability report with the title ‘Sustainable growth, well prepared for the future.’
08 Brand News
Indiva launches a new CBD range and Tony’s Chocolonely releases a Dark Milk bar in the UK
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Angus and Leon Kennedy speak with Chief Innovation Officer of Danesita, Mitesh Jamnadas, about their sugar-free range and adapting to the constantly evolving consumer
Sensient Flavours presents its ‘Trends to Taste’ flavour collection to the confectionery market
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Kennedy’s Confection July 2020
10 Product Focus
WS Warmsener Spezialitäten GmbH expands their milk-based range for the confectionery industry
26 Keeping up with the consumer
29 Ingredients Report
04 News Round-Up
New growths, trends, launches and updates within the industry
Using innovative camera recognition, TheegartenPactec has released a new revelation within their packaging line portfolio – the ‘Vision Picker’
24 Sustainability Report
Zoe Deighton-Smythe discusses the current climate for the confectionery sector
30 Get in Contact
Classified advertisements and directory listings
29 18
36 Next Issue
What readers can expect from our August issue
KennedysConfection.com
The first cartoning system that can keep up with our high-performance machines. BLM ensures maximum productivity without interface problems! Cartoning bottlenecks lead to productivity tailbacks – which is why Theegarten-Pactec is introducing the BLM, the first direct-feed cartoning system that keeps pace with our primary packaging machines. That‘s boxing clever! Because with an intake of up to 2,000 single products or 120 cartons per minute, the extremely flexible modular dockable system can now also process the high-performance output of the primary packaging. Discover the value-creation potential of our innovative and durable machines at first hand!
Theegarten-Pactec GmbH & Co. KG, Breitscheidstr. 46, 01237 Dresden, Germany Tel.+49 351 2573 0, Fax +49 351 2573 329, pactec@theegarten-pactec.de, www.theegarten-pactec.com
NEWS ROUND UP
Skittles donates $100,000 to the National BTAC
Last month, confectionery giant, Skittles, gave up its signature rainbow by removing the iconic branding to celebrate the LGBTQ+ community. Last month, confectionery giant, Skittles, gave up its signature rainbow by removing the iconic branding to celebrate the LGBTQ+ community. Following on from this, the brand is releasing its limited-edition Skittles Pride Packs and donating $100,000 from pack sales to GLAAD, the world’s leading LGBTQ+ media advocacy group, Skittles has partnered with Todrick Hall to donate $100,000 to the National Black Trans Advocacy Coalition (BTAC). The donation will support the group’s work to improve the lived experience of transgender people, including its Black Trans COVID-19 Community Response Fund initiative that benefits transgender families impacted by the Coronavirus in the U.S. Established in 2011, the National Black Trans Advocacy Coalition is the only national organisation led by black trans people to collectively address the inequities faced in
the black transgender human experience. The organisation’s work is based in peace building, community education, public policy initiatives, empowerment programs and direct services “Pride this year has been unlike any I’ve experienced before. With the pandemic putting a stop to all in-person celebrations, and the events that have sparked much needed conversations around racial equity and support for Black members of the LGBTQ+
community, it may be the most important Pride in my lifetime,” said Todrick Hall. “It means a lot to me to be partnering with Skittles to make this donation to the Black Trans Advocacy Coalition, an organisation from my home state of Texas that is doing important work helping to uplift some of the most marginalised and underrepresented voices in the LGBTQ+ community during this critical time.” “In the midst of the COVID-19
pandemic, BTAC is working to minimise the heightened suffering of so many Black trans people, as an already marginalised community,” said Carter Brown, National Black Trans Advocacy Coalition Executive Director. “Thanks to the support and partnership of Skittles and Todrick Hall, we will change that. With the gracious donation of $100,000 we can now expand our current Black Trans COVID-19 initiative by ensuring at least 400-500 more Black trans people are served through the program.” Justin Hollyn-Taub, Marketing Director, Skittles, said: “We’re excited to be partnering with Todrick Hall to make this donation to support the great work the Black Trans Advocacy Coalition is doing year-round in communities across the U.S. to fight back against discrimination and inequities experienced by transgender people.”
Palsgaard invests €100m in Danish facility to more than double production capacity by 2024 Emulsifier manufacturer Palsgaard A/S has announced the investment of 750 million Danish Kroner (100 million Euro) to more than double production capacity at its Danish facility by 2024. A new spray cooling tower will add a minimum additional 30,000 tonnes to the company’s spray capacity and will be fully operational by first quarter 2023. This facility will be supported by the construction of multiple new reaction, distillation, and esterification plants. The expansion adds to the recently installed emulsifier pellet line with a capacity of 10,000 tonnes which is currently being commissioned.
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Kennedy’s Confection July 2020
Jakob Thøisen, Palsgaard’s CEO said: “This project is another major milestone in our development. By 2024 we will be able to double our current production capacity –
something which took over a century to reach. It is the result of a decade of significant global growth for our business.” In 2019, Palsgaard was the first global emulsifier producer
to achieve CO2-neutral production across its global facilities, leading the way for the food ingredients industry. In line with Palsgaard’s commitment to sustainability, the new production capacity will not compromise the company’s CO2-neutral status. Jakob Thøisen added: “We have a number of new initiatives, including establishing a solar park and a biogas facility, which will provide the necessary power and waste management infrastructure to enable the new production capacity to also be carbon neutral. This aspect was a very important consideration in the planning process for the new investment.”
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NEWS ROUND UP
Better World Naturals wins Clean Label Project-Certification
Better World Naturals, the plant-based ingredient manufacturer with a vertically integrated supply chain to guarantee consistent and sustainable quality and authentic natural extracts, has become the world’s first ingredient manufacturer to earn Clean Label Project Certification.
Clean Label Project, the nonprofit organisation that brings transparency to consumer product labelling, awarded the certification after subjecting Better World Naturals to its rigorous assessment process. Food and dietary supplement quality scandals have dented consumer trust and intensified scrutiny of the integrity of the supply chain. Today, the industry’s effort to regain trust is being complicated by COVID-19 and its impact on in-person audits, amplifying the importance of testing and certifications as gatekeepers for quality and authenticity. Against that
backdrop, brands are reformulating products to meet public demand for clean-labelled products. Plant-based, naturally sourced ingredients are good fit for the clean-label agenda, but the use of such materials exposes brands to new challenges. Notably, plant-based ingredients can be contaminated with substances such as heavy metals, pesticides, mycotoxins, and plasticisers, or adulterated with undeclared compounds and non-compliant plant species. The discovery of such contaminants and adulterants in a product can significantly damage a brand’s standing with consumers.
Clean Label Project Certification signifies that consumers can trust products that contain Better World Naturals’ ginseng and rosemary extracts. Through the certification, Clean Label Project has recognised Better World Naturals’ work to ensure the integrity of the supply chain by providing clean ingredients to food and dietary supplement manufacturers and increasing consumer transparency. The certification is important given
concerns about the negative health effects of contaminants. “At the Clean Label Project, we believe that sometimes what’s NOT on a label is what matters most. The long-term threat of cancers and reproductive disorders linked to industrial and environmental contaminant exposure have largely gone unnoticed, untested, and therefore unregulated in food and consumer products, until now.” Jaclyn Bowen, Executive Director of the Clean Label Project, said.
SternEnzym improves wafer production The SternEnzym GmbH & Co. KG has expanded its Sternzym LQ series to optimise the process and product quality in the production of wafers. In a pilot plant, the company is offering the processability of the batter of individual products to be pretested on a quasi-industrial pilot scale – enabling manufacturers to increase process efficiency. The enzyme compounds of the Sternzym LQ series for wafers optimises both the production process and the quality of the end product. The now further developed solutions Sternzym LQ 15080 and Sternzym LQ 8020 are characterised by improved activity. As a result, they achieve a higher effect at a comparatively low dosage, so that costs can be reduced. The enzyme compounds lower the viscosity of the wafer batter thereby preventing blocking
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of sieves and pipes. Reduced viscosity also means that less water has to be added to the recipe, which in turn saves energy for its evaporation. Furthermore, the use of Sternzym LQ guarantees consistent product quality, even with different flour qualities. The use of Sternzym LQ enzymes allow more precise adjustment of wafer density and texture leading to higher mechanical stability of the wafers. Heat distribution and retention capacity are likewise identical to industrial machines. This pilot automat can test the impact of batter viscosity on flow behaviour and distribution on the irons. Furthermore, the distribution of raw materials in the batter, browning behaviour or the acrylamide content of the wafers can be adjusted.
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