Kennedy's Confection July 2020

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/

20

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

KennedysConfection.com

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

01

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

16

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

24

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

02

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.

04

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.”

KennedysConfection.com

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

KennedysConfection.com

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.

Kennedy’s Confection July 2020

05

NEWS ROUND UP

BENEO invests €50 million to increase capacity at Wijgmaal rice starch plant BENEO has announced a 50% production capacity increase at its Wijgmaal facility to cater for rising customer demand for its rice starches.

A two-stage expansion process valued at €50 million, will lead to increased capacity by March 2022.

BENEO forecasts that the growing demand for natural and clean label products, in applications such as coated confectionery, will intensify in major existing markets, including Europe and the Americas. Rice is widely considered a familiar and recognizable product, with 61% of consumers worldwide regarding rice starch as natural[i], making it the ideal ingredient for the development of products that respond to the increasing trend for clean and clearer labels.

Roland Vanhoegaerden, Operations Managing Director Speciality Rice Ingredients at BENEO notes that the nature of the ingredients business is one of long-term thinking and economic resilience. “We fundamentally believe in the value of this investment, with demand for

rice starch coming from both natural and organic growth, as well as from new projects and applications. One of the key reasons for our confidence is the ‘clean label’ trend, where food manufacturers are moving away from artificial additives and replacing them with natural alternatives, such as rice starch.”

Rice starch is capable of filling up all of the micropores on the surface of coatings due to its very fine particle size. This so-called “smoothing effect” is especially beneficial for confectionery manufacturers during the production process, since it ensures a stable result where edges do not crack or splinter.

Additionally, rice starch allows for the preservation of a brilliant white colour for months.

Since January 1, 2020, titanium dioxide, which is used to fill microscopic irregularities in coatings, is no longer permitted for use in food products in France.

There are expectations that other EU markets may follow the country in banning the additive.

“We are already seeing some major companies looking at rice starch and we will soon have a much larger capacity in place to address this rising demand,” Vanhoegaerden explains.

The facility, which currently employs 180 people, will add up to 20 full-time positions during the course of the expansion, as well as offer further work to maintenance and engineering contractors in the vicinity.

Footnotes [i] HFI Global Trend Study 2018

Cadbury to reduce size of chocolate bars Cadbury is reducing the size of its chocolate bars, price points remain unchanged The confectionary giant’s owners, Mondelez, announced the plans to cut the size of its chocolate products, with the change set to come into effect from next year.

It will affect all chocolate bars sold in multipacks, with Mondelez eager to ensure popular products like Wispa, Crunchie and Twirl stay below 200 calories a bar.

Several other Cadbury confectionary items have already undergone a reduction in size.

Budget bars like Curly Wurly and Chomp were both made smaller in order to ensure they came in at under 100 calories each.

The shift is part of a wider

06

Kennedy’s Confection July 2020

attempt to apply greater “portion control” to sweet treats in an attempt to help tackle the growing issue of obesity.

The UK Managing Director at Mondelez International, Louise Stigant, said there was a “strong sense of duty” to protect the

Cadbury brand by doing their bit to help address the issue.

She said: “We also recognise we must play our part in tackling obesity and are committed to doing so without compromising on consumer choice.

“That is why we have been focusing on the areas we know will make the greatest impact and have been backed up by consumer research and nutritional science.”

Despite some criticism over the decision to keep the list price for multipacks at the same level, she noted that price points were ultimately down to retailers themselves.

The move has drawn criticism in some quarters as an example of “shrinkflation” where smaller products are not necessarily sold at smaller prices.

Mondelez previously drew criticism after it announced it would be widening the gap between triangles on its popular Toblerone bars.

KennedysConfection.com

BRANDNEWS

Nestlé launches limited KitKat Chunky flavour range Nestlé is set to create the ultimate KitKat Chunky range this summer with its new ‘KitKat Flavourites’ event – featuring two of the brand’s most popular varieties: Cookie Dough and Mint.

K

itKat Chunky Cookie Dough features a crisp wafer finger coated in a thick layer of cookie dough filling with chocolatey pieces, all covered in a layer of thick KitKat chocolate.

Meanwhile KitKat Chunky Mint features a crisp wafer finger covered in moreish mint flavour milk chocolate.

The KitKat Chunky Flavourites launch forms part of the brand’s strategy to excite consumers by introducing new flavours or bringing back fans’ favourites each year. KitKat Chunky Cookie Dough will be available until 2021, while KitKat Chunky Mint will be available for one production run only.

Sascha Macchi, Brand Manager for KitKat said: “We know KitKat fans love the opportunity to rediscover limited edition flavours and this is why

08

we are bringing back two huge favourites this year. As a nation, we cannot get enough of cookie dough, so we are expecting consumers to go wild for the return of KitKat Chunky Cookie Dough.

“The UK is also a huge fan of minty treats, so we expect KitKat Chunky Mint to be flying off the shelves as soon as it leaves our production line in York! What’s more, it’s available for a limited

Kennedy’s Confection July 2020

“We know KitKat fans love the opportunity to rediscover limited edition flavours and this is why we are bringing back two huge favourites this year”

time only, so we urge fans to get theirs quick!”

KitKat Chunky Cookie Dough will be available in all major retailers from this month (July) and the KitKat Chunky Mint will be available from 13 August. In September, the brand will be celebrating the ultimate collection of KitKat Chunky flavours with a £1 million social media and broadcast campaign that will also include KitKat Chunky Milk and KitKat Chunky Peanut Butter.

2018’s winning flavour, KitKat Chunky Salted Caramel Fudge, proved to be a big hit with millennial consumers, with over 70% saying they would try the variant again.

KitKat Chunky was launched in 1999 and over the years it has been frequently innovated to deliver exciting flavours, including Peanut Butter, Hazelnut, Coconut, Chocolate Fudge, New York Cheesecake.

KennedysConfection.com

BRANDNEWS

New Dark Milk bar from Tony’s Chocolonely

Ethical and premium chocolate brand Tony’s Chocolonely has announced it is launching a Dark Milk bar in the UK

T

ony’s Chocolonely is launching a new dark milk chocolate bar for the UK market.

The Belgian brand’s new Dark Milk bar is made with 42% cocoa solids and billed as a “delicious creamy milk chocolate bar with the bite and punch of decadent dark chocolate”.

Each bar is made with 148 ‘impact’ beans from the brand’s farmers in Ghana and Ivory Coast. “[Chocolate is] an industry fraught with ethical problems, especially in West Africa including Ghana and the Ivory Coast – and Tony’s has revolutionised how it sources, processes and pays for cocoa to inspire other chocolate makers to change their ways and make a difference,” said the brand.

It added it had created its “very own system in West Africa to be able to trace their cocoa back to

KennedysConfection.com

source, and they personally work with the farms and factories to track their impact”.

As with the rest of the Tony’s Chocolonely range, it is free of palm oil and uses no plastic in its packaging. It has rolled exclusively into Sainsbury’s (rsp: £3.50/180g).

The brand is also calling on shoppers to sign a petition to make all chocolate companies 100% responsible for their supply chains. “Despite industry promises to reduce it, the use of child labour on cocoa farms in top producers, Ivory Coast and

Ghana, has risen over the past decade,” it said.

The company, which was founded in 2005 by a team of Dutch journalists, highlighted the fact that there are currently 2.1 million children working illegally and at least 30,000 instances of modern slavery on cocoa farms in Ghana and Ivory Coast where around two thirds of global cocoa supplies are sourced. As part of its ‘recipe for slave-free cocoa’ they pay farmers a living income and use their bean tracker technology to ensure a fully traceable supply chain.

“Tony’s has revolutionised how it sources, processes and pays for cocoa to inspire other chocolate makers to change their ways and make a difference” Kennedy’s Confection July 2020

09

PRODUCT FOCUS

WS Warmsener Spezialitäten expands milk-based range for industrial customers WS Warmsener Spezialitäten GmbH, a specialist for sweetened condensed milk, is reacting to the current clean label market trends with new product varieties and packaging options.

I

ndustrially produced sweetened condensed milk is one of the most important milk-based ingredients for the food and confectionery industry, alongside milk powder and anhydrous milk fat. The major nutritional trends of recent years, such as vegetarian and vegan products, products with an organic label, clean label or food for certain faith groups, also place new demands on the ingredients that are needed.

Sweetened condensed milk (SCM) is mainly used in the production of high-quality caramel fillings, chocolate bars, pralines, toffees, dessert sauces, ice cream and many other confectionery products. There it not only provides the typical caramel taste, but also influences the desired consistency and mouthfeel of the finished product.

WS Warmsener Spezialitäten GmbH supplies companies in the confectionery industry and is expanding its range of products for industrial customers while also investing in a new, flexible filling line for bag-in-box systems to open up completely new markets.

Current food trends require new product solutions The major trends of recent years, such as vegetarian and vegan products, products with an organic label, clean label or food for certain faith groups that for example comply with the rules for halal or kosher, are increasingly in demand by today’s highly informed consumers. Therefore, the demand for suitable ingredients for the development and production of these new product qualities is also growing parallel within the food and confectionery manufacturers.

“On the one hand, we are noticing a strong increase in demand for certified varieties such as organic and/or Fairtrade as well as Halal and Kosher. And completely new products are being added, such as sweetened condensed milk with the addition of vegetable fat, purely vegetable alternatives without milk or even replacing the sugar with certain sugar substitutes,” says Johannes Rother, Managing Director of WS Warmsener Spezialitäten GmbH, describing the rapidly changing

10

Kennedy’s Confection July 2020

requirements of his customers. The company reacted by developing new varieties and also has certified its products for various standards to meet these new requirements.

The dairy in Warmsen is currently a pioneer in the market for organic certified sweetened condensed milk, as well as for Fairtrade-licensed condensed milk. When using vegetable fats in the new recipes, the procurement of sustainably produced raw materials is a particularly important criterion; here the company uses RSPO-certified palm fat, for example.

New forms of packaging open up markets Common packaging systems for sweetened condensed milk are sterile steel containers, drums and loading in tankers. Various bagin-box systems (BIB) are also becoming more and more widespread, such as one-way and reusable containers with filling quantities of up to 1,000 kg or cartons with a capacity of up to 25 kg. And there is currently a strong demand for small BIBs with a capacity of 5 kg or more. They are used both in the

restaurant and catering trade and also for smaller requirements of more artisanal processors from the confectionery, baking craft, ice-cream parlours and small speciality manufacturers, as the company has noticed.

“That is why we have invested in a versatile new filling line, so that we can react even more flexibly to the changing packaging requirements of our customers. It also enables us to expand our sales market, especially in the export of smaller packaging units and the new product variants with vegetable fat to the Asian market,” says Claudia Paland, project manager at WS Warmsener Spezialitäten GmbH. The company also intends to supply the Asian region with the new recipes and container sizes in the future. In countries such as Vietnam or Indonesia, for example, sweetened condensed milk is traditionally used for whitening and sweetening tea, and there is a correspondingly high demand for GKM in the tea rooms that are widespread there. At the same time, this market in particular is seeing growing demand for the new recipes with added vegetable fats or the purely vegetable alternatives.

KennedysConfection.com

LEKOS

1-2-1 INTERVIEW

Exclusive

Co-operation in confectionery:

The key to success For over 25 years, Lekos has become an important and stable partner for confectionery producers in the European market – Editor, Zoe DeightonSmythe, spoke with the Head of Sales, Martin Ledl, to find out more.

D

esigning and manufacturing specialised machines and appliances for confectionery and pastry, the family business, Lekos, has been continuously developing since its foundation in 1994.

Martin Ledl, Head of Sales, spoke with the Kennedy’s team about the company’s origins, successes, challenges and hopes for the future as the world slowly comes out of lockdown.

Zoe Deighton-Smythe: Thank you for speaking with me today, Martin. Could you start by explaining what initially drew Lekos to the confectionery sector as a family business?

Martin Ledl: Of course. So, technically Lekos is owned by two families which lead the company together, but we never distinguish the two – we all have a common vision and stick together as one big family.

Both co-owners of Lekos, Mr.František Ledl and Mr.Martin Puci had originally been working in Food Combinate, consisting of four plants (sugar, milk, confectionery and yeast) in our native town Trebišov during socialism. My father Mr. František Ledl studied Electrical Engineering and once his degree was completed, he started to work at a confectionery plant called Deva Trebišov as a Technical Chef and later became the Commercial Director of Food Combinate Trebišov. Mr.Martin Puci, on the other hand, studied Food Technology and worked as a Production Manager for chocolate masses at confectionery plant Deva Trebišov.

At the end of socialism, the start of the 1990’s, many people tried to start their own business in the industry they had started in and this is where the Lekos story begins. František Ledl founded Lekos

KennedysConfection.com

Kennedy’s Confection July 2020

11

1-2-1 INTERVIEW in 1994. He was initially designing the machines for confectionery and he was ordering the physical execution of machines at local sub-suppliers. At the time, a lot of confectionery and bakery companies were trying to grow and develop in Slovakia and in Czech Republic and that ultimately provided a lot of work for Lekos.

Step by step, Lekos were a part of various new projects, such as; machines for the production of chocolate pralines with black-cherries, chocolate tempering machines, chocolate enrobing line and bar line as well as machines for the production of muesli bars. Ever since then, Lekos has been growing, extending the staff and the competence in tooling, welding, assembling, electrification and programming.

ZDS: That’s a very resilient back story for a family business! What do you think makes the company unique to the confectionery industry today?

ML: I believe that when customers buy machinery from us, they do so based on previous investigations and tendering processes. They analyse a lot of factors which is important for a successful investment and they hand-over a great amount of trust to us by signing the purchase agreement. We, as a business, behave with liability already against the inquiry, which is soon before the purchasing and I think that is what sets us apart from the rest.

Lekos provides plenty of solutions for chocolate moulding, chocolate enrobing and bars manufacturing. From all inquiries, we sort out those which seem to be somehow standard for us and those which are challenging but we believe will be able to manage them thanks to our in-depth experience, trials and our brilliant R&D Centre. We also never make an offer for inquiry which seems too unrealistic and could potentially cause issues to ourselves and the client – we carefully consider every promise and on top of that, we focus on the project more than contracted.

I think because of this approach, Lekos has been continuously growing without any promotions on international shows and without any advertising until approximately 2011 – we are a success based on our executed projects. We know that good references spread among the confectionery business fast but bad references spread even faster. I think the fact that a one-person company has developed to the current 115 employees plus additional 35 people in our R&D centre, really says all about us!

However, this doesn’t mean that we have never made a mistake. Everyone makes mistakes - but it is important that you face each situation head-on and know how to quickly and effectively solve a problem and we sincerely try to manage our everyday responsibilities to have a satisfied customer at the end.

ZDS: That’s an excellent ethos to have as a company.

Could you tell our readers more about the Lekos R&D Centre as well as the trials and developments on your industrial bar and enrobing lines?

ML: Certainly. During the last decade, we recognised impressive growth in bar production. People like snacking and eating on-the-go and many producers, either existing, well-established names in the confectionery market, or newcomers with fresh ideas, have all been investing in the production technology for bar manufacturing.

When this trend first became visible, we already owned our small testing and production bar line and we were able to offer this full service to our customers. The full service means everything from recipe development, recipe testing, production of bar samples, up to customisation and installation of complete bar manufacturing technology for them.

But later, hand-in-hand with new ideas and new requirements and recipes from the market and with Lekos natural development, we felt the necessity to invest in our new R&D Centre and our new bar line.

We agreed on the investment very quickly and opened our premises with a brand-new bar line in 2018.

ABOVE: The flexibility of Lekos allows tailor-made design and manufacture of line for existing sets of moulds given by the customer.

LEFT: The needs and requirements of individual customers are taken into account during design process e.g. range of products, required capacity, available space for installation, possibility of line extension.

12

Kennedy’s Confection July 2020

KennedysConfection.com

“Lekos has been growing without any promotions on international shows and without any advertising until approximately 2011 – we are a success based on our executed projects.”

The Centre is executed following HACAP standard and we also have an IFS certification and positioned our testing kitchen for the preparation of muesli mixes, protein masses, raw fruit masses and caramel. Furthermore, there is a complete bar production line consisting of slabforming, equalisation, caramel forming, cooling, slitting, spreading, guillotine and complete chocolate enrobing line and flow-pack packaging section. All of our trials, developments and production processes within the R&D Centre, are operated by the staff which is 100% competent in confectionery.

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 utilized. We also have customers who take a chance to have their new products developed in our centre before they will receive and install our new bar line. All of this enables us to continuously improve our new machines and to deliver complete services for our customers in the world of snacking.

KennedysConfection.com

Moreover, we have found the Centre useful for those who are interested in new chocolate enrobers, cooling tunnels or tempering machines. Customers come in with their products and we perform trials of enrobing, tempering their chocolate masses, and so on. Especially in the case of a specific project, we organise wet factory acceptance trials of our new machines there. There is free space dedicated for further extensions with chocolate moulding equipment, which is now effectively utilised for trials of new machines with the product before the dispatch of machines to the customer. I think this definitely makes Lekos a unique supplier.

ZDS: It certainly does! Are there any particular challenges you face when producing these types of bar lines?

ML: There will always be a challenging aspect as the production of processing lines is a very complex package of materials and operations. Our great benefit, though, is that we are self-sustainable in all phases of the project. We are buying only basic materials, hollow electrical cabinets and special components for machinery and electrical installation. Starting from the receipt in our warehouse, the production of our machines and lines all happens under one roof.

We dispose with tooling sections where on the most modern CNC turning and milling stations, we create all the machinery components. Part of the workshop is specialised for welding and we cooperate

Kennedy’s Confection July 2020

13

LEFT: In 2018, the company started to operate their new R&D Centre, which is designed according to HCCP, with a total area of 2,400 m2.

ZDS: Excellent – do you have a particular case study example that you’d be willing to share?

“The company has a certain responsibility towards the customers, for sure, and against the employees and our region, we constantly have a goal to continue in development and improvement”

BELOW: Lekos designs, manufactures and delivers its own auxiliary equipment dedicated for different processing lines in chocolate, confectionery and bakery.

with Slovak Welding Research Institute in order to maintain the highest quality of all our frames, vessels, etc. All machines and processing lines are physically assembled and tested before excursion to our clients and we perform either dry tests or wet tests depending on the nature of the project.

There many inputs from various sides, for sure, and the lead times could be affected by possible delays of basic materials and basic components. Furthermore, we have to constantly take care of the condition and capacity of all our departments and workshops.

The whole process can be more demanding due to the fact that we are willing to customise our solutions for specific needs of our customers and to apply changes even during the project. But the fact that we are a family-owned company with simple and direct managing structure and are self-sustainable in the production process, enables us to be flexible and to minimalize the risks as much as possible.

ML: Of course – I can think of one from a couple of years ago, when we decided to make an enrober that would make the life of our customers easier during changeovers. The old enrobing machines had the execution which required minimum of one complete shift for the cleaning during change-over times between different chocolate masses.

We eventually built our first new concept with interchangeable chocolate baths and wire mesh conveyor units approximately four years ago. Since that time, we continuously improved and fine-tuned many small things, which all together brought a great opportunity to make the change-over times significantly faster and safe for the products. Along with that, we applied learnings from some of very challenging projects, such as full enrobing of biscuits on speeds up to 10 meters/min.

Today we have our newest model of chocolate enrobing machine, which is dedicated to confectionery and bakery and suitable for a line speed of up to 10 m/min and developed to make the change-over time in 30-60 minutes.

ZDS: Have there been any difficulties for you as a company in the midst of COVID-19?

ML: It hasn’t affected our production too significantly – the Slovakian government applied restrictions immediately when the first positive cases were confirmed, but even before the government restrictions were announced, we applied internal regulations, for example face mask, body temperature control, disinfection and we reorganised shifts in our workshop in order to reduce the amount of workers on site at once.

Traveling and personal meetings were naturally reduced but the fact we equip our machines and processing lines with hardware for remote service, we were able to support our customers either with start-up of installed machines or with a warranty and post-warranty service. As soon as traveling started to be possible again, we organised all necessary steps to enable installations under a special regime.

ZDS: That’s really good to hear – and after celebrating 26 years in the industry, what do you hope for the future of Lekos?

ML: It’s a really great feeling to stop for a moment and look back to the past and summarise plenty of moments, experience and we’ve work done so far.

This might sound unbelievable, but 26 years ago, nobody had any official plans! My father and all of his eventual staff members, just wanted to do the job they enjoyed doing and even today we do not try to plan too much for the future.

The company has a certain responsibility towards the customers, for sure, and against the employees and our region, we constantly have a goal to continue in development and improvement - Lekos definitely has the basis for further growth and space for expansion as a new generation is born.

But we do not stress too much from set values and time horizons, we rather let life to lead us on…

14

Kennedy’s Confection July 2020

KennedysConfection.com

05-E900146-E900181-E900168-Mondelez-072820-Final-w-bleed.pdf

C

M

Y

CM

MY

CY

CMY

K

1

7/29/20

3:11 PM

The Brilliance of Orange Kennedy’s spoke exclusively with Market Development Manager of GNT Group, Maartje Hendrickx regarding their recently launched EXBERRYŽ Brilliant Orange powder for confectionery and bakery applications

KennedysConfection.com

GNT

GROUP

“Orange shades have a long history in confectionery and there’s a lot of excitement about the possibilities with these new Brilliant Orange formats.”

What inspired GNT Group to form this new range and expand on the colour ‘orange’ specifically?

At GNT, we always look for opportunities to extend and enhance our product range. The EXBERRY® Brilliant Orange liquid has proved really popular over the years among manufacturers looking to achieve vibrant, clean-label orange shades. The new powder and oil-dispersible formats mean they can now achieve the same colour effect in an even wider range of products.

Brilliant Orange is a very positive, vibrant colour – it’s part of the ‘sunshine spectrum’ and can evoke feelings of happiness. That’s something consumers all over the world are searching for right now.

What was the development process like for this range – from concept to finished product?

We started by carrying out research into consumer demand and it showed that Brilliant Orange is very much on-trend. Once we knew there was demand for the new powder and oil-dispersible formats, we did extensive research in our R&D facility and then thoroughly tested the products in our Application Centre.

Both formats offered good stability in terms of light, heat and acid, as well as highlighting how effective they are in applications including bakery and non-aerated confectionery.

Could you describe the extraction process from the paprika and carrot – does it vary between each ingredient?

While there is some variation in how we process our raw materials, all our Colouring Foods are made from fruit, vegetables and plants using the kind of gentle, physical methods familiar to home cooks. These methods might include pressing, chopping, boiling and filtering.

We use water as the processing medium and never any chemical solvents. Chemically or synthetically produced ingredients are not food, and we don’t think they should be used in food. GNT was created in 1978 when our founder, Dr. Horst Hoeck, had the idea of using colour-intensive foods to impart colour to other foods. While the company has grown hugely over the last four decades, we remain absolutely committed to our founding principle of colouring food with food.

We create our Colouring Foods from our own raw materials, too – we have a vertically integrated supply chain and have been working with many of our farmers for years and years.

KennedysConfection.com

GNT remains a family-owned company, and trust, transparency and reliability are all vital to us. We always make decisions for the benefit of our customers rather than external shareholders. For example, we keep high levels of stock to ensure we can maintain a smooth supply all year-round, and that’s proved to be especially important during these challenging times.

How do you think the confectionery market has responded to the Brilliant Orange range so far?

Orange shades have a long history in confectionery and there’s a lot of excitement about the possibilities with these new Brilliant Orange formats. One area of interest is seasonal and limited-edition launches.

There’s huge demand for Halloween-themed confectionery and bakery products, and Brilliant Orange can provide that classic pumpkin shade. It can also be used for summery treats as well as for autumnal products.

Are there any unique confectionery or bakery applications that you hope manufacturers take on board?

Brilliant Orange can provide a clean label colouring solution for almost any application. The liquid format is great for a wide range of confectionery and bakery products, and the new formats create even more opportunities.

The EXBERRY® Shade Brilliant Orange powder is perfect for applications including non-aerated confectionery and bakery icing, for example, while the oil-dispersible EXBERRY® Shade Brilliant Orange Intense might be used in fat-based coatings for bakery products.

Kennedy’s Confection July 2020

17

TRENDS REPORT

Bunge Loders Croklaan expands global innovation network As part of its focus on Turkey, the Middle East and North Africa, Bunge Loders Croklaan (BLC), a producer of edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio to serve its customers in the region.

“Our goal is to be close to our customers and work with them to streamline product development and time-to-market,” says Renee Boerefijn, Director of Innovation EMEA for Bunge Loders Croklaan.

“Whether pioneering products with a balanced nutritional profile or creating more indulgent treats, our Creative Studios help our customers stay ahead of the competition.

They are the physical representation of the concept, ‘Let’s create together,’ which is fundamental to who we are as a company and to our commitment to innovation. A number of new studios are in the pipeline, all designed to guide our regional customers toward effective translation of ideas into winning new products.”

The state-of-the-art studio is a dynamic workshop environment that provides on-site support to regional confectionery and bakery manufacturers to co-create innovative new products with sensory appeal, vibrant new flavours, and enhanced total nutritional value while staying ahead of constantly evolving trends, supporting them in the design of exciting new solutions to meet regional tastes.

Middle East’s growing appetite for innovative products According to Euromonitor, Turkey’s overall confectionery market is worth an estimated $3.5B and is expected to increase 14.3% in value by the end of 2021. Turkey makes up a big part of Eastern Europe’s entire candy market, with an 11.5% share.

And Turkey is not the only growth market.

Data from Innova Market Insights points to a Middle Eastern population with a growing sweet tooth. The global research group noted an increase in product launches for bakery and confectionery of +23% and +20%, respectively, when comparing 2018 and 2019 launches, with chocolate and biscuits being the top categories. There is also an upswing in innovation. Fusion of regional flavours in biscuit and cakes such as halva, hummus, and labneh cheese is trending.

18

Kennedy’s Confection July 2020

“Working with a team of dedicated experts in one of our Creative Studios is an exhilarating experience” Oznur Kose, Application & Technical Support Manager Turkey

Capturing food trends The Istanbul Creative Studio will be managed

by Oznur Kose, Application & Technical Support Manager Turkey, supported by a local team of experts, and is the latest addition

to the existing global network of Creative Experience Centres. It will serve to develop solutions with food manufacturers across bakery, confectionery, culinary, and dairy in collaboration with innovative networks such as Le Cordon Bleu. It will also provide training in specific ancillary issues, such as reformulation of products according to new regulations including SAFA, trans-fats, and food safety.

“Working with a team of dedicated experts in one of our Creative Studios is an exhilarating experience,” enthuses Kose. “The new studio in Istanbul is now part of Bunge’s extensive network in Turkey. This allows us to serve regional customers on a broad range of oils, fats and specialty solutions.”

The official opening ceremony of the new studio is scheduled for October 2020. The company is looking forward to meeting both its new and existing regional customers at the event. The site has been sterilized and workshops will take place in accordance with all Covid-19 directives.

KennedysConfection.com

Look at Her...

press 20/980

Engineering and perfection The press 20/980 is pure mechanical excellence.

assure that hygiene and ergonomics features are always at the top.

Her brilliant engineering has been developed from the layout of our series 980. With the highest production capacity ever conceived before, she’s the concrete expression of mighty force.

Our attention to details and the application of the latest technology and innovations

This press goes above and beyond the market’s standards, by establishing new ones.

Built by specialists, She has no equal.

Just look at Her…

People. Press. Power.

Via Gerola, 1 | 23801 Calolziocorte (LC) | ITALY | Tel. +39 0341 631048 - 633015 | Fax +39 0341 644578 | e-mail gsr@gsr.it | www.gsr.it

GSR_PS_pressa_20_vasi_2018.indd 1

02/02/18 13:43

Q&A

Predicting the packaging market Steve Burgess, General Manager-Europe at tna solutions, spoke with the Kennedy’s team exclusively on bagging technology and specifically how it is used in confectionery and how the market intends to recover since the effects of COVID-19.

Q

: What do you think the confectionery market is lacking in terms of bagging technology?

BELOW: tna robag® FX-series, high performance VFFS system

There is an opportunity to provide high-speed packaging technology in the confectionery market by optimising product transfer. The latest equipment not only delivers ultra-high bagging speeds, but also provides faster changeovers, with more product capabilities in a single system. This could also make a significant difference to confectionery manufacturers who are looking to meet ever-changing consumer requirements.

While most baggers in the confectionery industry typically use a single jaw operation, there could be significant benefits to switching to a rotary jaw technology instead. For instance, the stripper tube-closer technology helps reduce product in the seal, thereby reducing waste and increasing machine efficiencies.

At the same time, vibratory motion (VM) or horizontal motion (HM) technologies are a welcome addition to the confectionery market, helping to ensure continuous motion with a controlled flow rate. By accurately controlling the amount and distribution of ingredients, manufacturers can create a proportioned mix of multiple products. This isn’t the case with standard belted conveyor technology, which often requires more complex maintenance requirements.

: What are the biggest challenges in the food packaging sector at the moment?

Q

In the backdrop of the current pandemic, brands are seeing increased demand for more eat-at-home snack and confectionery products with a long shelf life. As such, resource efficiency is gaining even more prominence, with manufacturers looking to increase production, as well as have the flexibility to switch between snack pack sizes. We’ve seen a

20

Kennedy’s Confection July 2020

“...brands are seeing increased demand for more eat-at-home snack and confectionery products with a long shelf-life... resource efficiency is gaining even more prominence, with manufacturers looking to increase production”

surge in demand, for example, for larger grab bags or multipacks, instead of smaller single-serve portions that had previously been growing in popularity.

The uncertain economic climate has also placed increasing pressure on the industry in terms of capital investments. As a result, manufacturers are having to keep an even closer eye on fluctuations in the market, and plan their investments accordingly. It is difficult to predict if and when demand will return to pre-Covid-19 ‘normal’ levels. That said, we’re also

KennedysConfection.com

tna solutions Regarding specific customer requirements, we listen to brand owners’ needs and identify the best technology to support them. Once we’ve decided on a solution, we conduct numerous in-house trials to allow them to assess equipment performance.

Crucially, all KPIs are agreed before the trials take place to ensure we’re able to meet their final requirements.

Q

: How does tna solutions respond to the sustainability trend in their bagging solutions?

seeing a steady increase in aftermarket sales across the sector, as brand owners either start to maintain their equipment more effectively, or upgrade their existing equipment to increase thru-puts.

Q

: How does tna solutions adapt to varying consumer demands for packaging equipment?

tna is proactively taking steps to reduce plastic use in the snacks industry, and we’re confident that these innovations are transferrable to the confectionary sector. Ultimately, we’re looking to maximise efficiency, with minimum waste and a smaller machine footprint.

The latest vertical form fill and seal (VFFS) technology, for example, has been designed to increase productivity without investing more resources, such as time, energy and manpower, or introducing additional machines.

Flexible equipment design is key to catering to

ABOVE: tna roflo® HM 3-horizonal conveying system As well as delivering optimised packaging speeds and yield, VFFS technology can support manufacturers in reducing product waste to levels as low as 0.5%. Its vertical design also enables a smaller footprint – freeing up space to incorporate multiple packaging lines in a limited space.

Q

: Could you give me an example of a successful packaging case study from tna?

We worked together with Australian sweet and snack distributer, Confectionery Trading Company (CTC), to significantly increase output and reduce waste.

CTC packs high volumes of hard-boiled lollies, jubes, gummy sweets and jellies using tna packaging lines, but there had previously been issues of burst and failing seals. To quickly solve the problem of loose sugar entering the seals, tna incorporated a dust extraction unit on the former of the tna robag® 3.

ABOVE: tna roflo® VMBS vibratory motion blending system

KennedysConfection.com

changing consumer demands and futureproofing production lines which is something which we look to incorporate across our entire product portfolio. Modular systems, for example, enable production output to be easily modified or extended with additional units, if required. Meanwhile, implementing a flexible approach can also allow multiple products to be processed on a single line, as it provides fast changeover times and minimises clean down requirements. This is important in streamlining operations as much as possible.

Q

: What future projects does tna solutions have in the pipeline for packaging technology?

We continually look to innovate and improve our processing and packaging technology, to optimise efficiencies as much as possible. This has become even more important following the recent global pandemic, where market fluctuations have been difficult to predict. At present, we’re conducting product trials on marshmallows and wine gums, where we’ve so far demonstrated increased packaging speeds in both areas.

Kennedy’s Confection July 2020

21

Visionary robot feed

Theegarten-Pactec has announced a new revelation within their packaging line portfolio – the ‘Vision Picker.’ Using camera recognition, this new robot feeding system ensures complete flexibility, versatility and above all, cost-effectiveness.

G

erman manufacturer, Theegarten-Pactec has a long and diverse history with many years of forward-thinking providence in the packaging technology sector – for over 80 years, the company have established themselves as pioneers in the confectionery sector and continue to live up to their innovations for all performance levels today. In order to meet the requirements of the confectionery industry for complete solutions Theegarten-Pactec provides complete packaging systems of feeding, separating and collecting components under their entire responsibility.

22

Kennedy’s Confection July 2020

In addition to the company’s primary and secondary packaging machines, Theegarten-Pactec presents a special highlight this year: the “Vision Picker”- a newly developed robot feeding system with camera recognition ensuring an even more flexible, streamlined and thus more cost-effective packaging process.

The “Vision Picker”, clearly demonstrates how even highly sensitive products can be packaged flexibly and by means of a lean process using a bundling system.

This is where the CWM2 comes in – a well-established packaging machine by Theegarten-Pactec.

KennedysConfection.com

THEEGARTEN

PACTEC

“Each product is individually sucked in by the robot and placed in the correct position in the infeed chain of the packaging machine to ensure secure and reliable packaging as usual…”

ABOVE: With the Vision Picker, Theegarten-Pactec have clearly demonstrates how even highly sensitive products can be packaged flexibly and by means of a lean process using a bundling system.

The company have put the previous process at CWM2 to the test and optimised it. The aim here was specifically to feed the products from the subordinate product stream to the robot. Previously, TheegartenPactec machines had to work with counter-moulds during robot feeding due to the manufacturing process, a fixed number of products are produced in the counter-moulds which were placed by a robot in the feed chain of the packaging machine by means of a multiple tool.

Thanks to the new “Vision Picker”, there is no need for elaborate counter-form handling during the packaging process. Using an integrated image processing system, individual products are now detected within the disordered product flow. Each product is individually sucked in by the robot and placed in the correct position in the infeed chain of the packaging machine to ensure secure and reliable packaging as usual.

The “Vision Picker” also allows different product formats to be packed even more flexibly and therefore more quickly and cost-effectively and is clearly demonstrated in the packaging process of small, cast chocolate teddies, for example.

At a speed of 400 products per minute, the CWM2 gently wraps the delicate chocolate figures in bundles. In a modified configuration, the robot feed can also be combined with high-performance machines by Theegarten-Pactec. This also makes it possible to feed the products to the packaging machines at a rate of more than 1,000 per minute.

However, the well-established packaging machine with a capacity of up to 600 products per minute is far from being simply a sidekick to the new “Vision Picker.” In fact, the CWM2 boasts numerous features: its modular design enables reliable processing of varying products. Different product formats and folding types are also possible without any problem.

It is possible to switch quickly and easily between double twist wrap, side twist, top twist, bundling, letter fold and protected twist. In fact, the CWM2 is particularly adaptable when it comes to the combination of different impact types. Aggregates that are not required can remain on the machine for the most part. This enables Theegarten-Pactec’s customers to avoid unnecessary retooling and downtimes, so there is a cost-saving effect as well.

LEFT: Using an integrated image processing system, individual products are now detected within the disordered product flow.

KennedysConfection.com

Kennedy’s Confection July 2020

23

SUSTAINABILITY REPORT

Uelzena Group publishes online sustainability report The Uelzena Group has published its fifth sustainability report with the title “Sustainable growth, well prepared for the future.”

P

rogress, measures and key successes have also been reported in the 2019 business year within the five action fields of company, products, production, employees, and social and regional responsibility. Relevant data and facts are also published.

Regional and sustainable sourcing Sourcing raw materials from the surrounding area is a key sustainability principle for the Uelzena Group. 86 % of raw ingredients and packaging materials were purchased regionally in 2019, helping Uelzena contribute to greater regional added value as well as greater sustainability due to shorter transport routes.

The newly acquired milk suppliers made it possible to achieve an increase of 21 % in milk deliveries and reach a new record level. The Uelzena Group supports its goal to source milk raw materials as sustainably as possible by participating in the QM sustainability module milk. With its continued participation in the sustainability module, Uelzena is consistently pursuing its approach to secure milk production on a long-term basis. The project is entering a second round in July 2020 after a three-year pilot phase.

Climate change: Challenges for milk production Milk production and climate protection are the main topics of this year’s report. Milk producers are affected by climate change in two respects: They feel the effects of climate change directly due to persistent drought and the resulting feed scarcity and they can also

help to reduce greenhouse gases, achieving climate goals. An interview with an Uelzena milk producer, who is focusing on the carbon footprint of his milk, examines the topic of climate-friendly milk production.

Reducing greenhouse gas emissions also plays a major role at the processing level.

For instance, the Uelzena Group reduced its greenhouse gas emissions by 52 % based on production volume compared with 2012.

These and many other key figures have been recorded transparently by the Uelzena Group since 2014 in accordance with the GRI Guidelines.

Sustainability strategy of the Uelzena Group The sustainability strategy of the Uelzena Group has been reviewed and revised over the past two years. Based on a new stakeholder and materiality analysis, the objectives and measures in the individual action fields have been adjusted and new key performance figures defined. These set the path for the corporate strategy 2025.

24

Kennedy’s Confection July 2020

“...Uelzena is consistently pursuing its approach to secure milk production on a long-term basis” Transparent sustainability communication Sustainability reporting offers all stakeholders transparent and reliable information on the company’s economic, ecological and social activities, and creates a framework for joint dialogue. The exclusively online report is published annually and is based on international GRI standards (Global Reporting Initiative) according to the “core” option. The 2019 GRI index and key figures are available to download as a PDF.

KennedysConfection.com

X-RAY

STARCH TRAYS » Production recall prevention and protection » X-ray detectable composite material designed specifically for MFG starch trays » Contaminant detection down to 1 cubic mm Leading starch tray manufacturer for over 45 years » Over 70 models offered and custom designs available » Expressly designed to integrate with all regular and jumbo-sized moguls » Dimensional stability ensures compatibility with high-speed machines » Contoured corners will not trap moisture or starch residue » Integrates easily with older wood and plastic trays » Stack without sagging or warping » Can be used continuously in temps -60 to 250°F (-51° to 121° C)

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

KennedysConfection.com

Kennedy’s Confection July 2020

25

1-2-1 INTERVIEW

Keeping up with the consumer Earlier this year, Angus Kennedy and Digital Editor, Leon Kennedy, met with Chief Innovation Officer, Mitesh Jamnadas, to discuss Danesita’s developments in their sugar-free range of confectionery and baked good products and how they are a response to the constantly evolving consumer Angus Kennedy: So Mitesh, could you tell me a bit about your company and how it all came to be?

Mitesh Jamnadas: Of course. So, my family are from Mozambique originally, but my father started Danesita in 1978 in Portugal. He started this at a time when there was no industrial company making cakes, so he started producing Swiss rolls – it was our first product and made us the market leader in Portugal of Swiss rolls, so it’s a historically poignant product for us and we have slowly and steadily developed from there.

Because it was such a closed market at that time, we decided to produce a wider range of products and then within the European Union. Then other markets

opened up, so we started exporting while other countries in the Union started to export into Portugal which is then why we started to see the competition that we did not have originally.

So, this led us to focus on all of our international markets – I would say we are primarily a European company, using European technologies coming from countries such as Denmark, Italy and Germany to create our specific range of products.

One of our main advantages is that we can offer a range of products rather than focussing and becoming specialised in one area. We’ve decided a huge benefit for us would be to offer products such as crackers, cookies, biscuits, rolls and family cakes, etc. At the moment, we’re exporting to over 70 markets internationally. Of course, certain markets sale more specific products rather than the other but it’s always good to have a large range to offer.

AK: Fantastic – and you have two factories, correct?

MJ: Yes, we have two production facilities in Portugal – one is a production plant in Coimbra which, a truly beautiful city and it is one of the oldest university towns in Europe.

AK: Excellent – and what specific products are you ready to launch?

26

Kennedy’s Confection July 2020

KennedysConfection.com

MJ: So, we have decided to enter into segments where we feel that we will be corresponding to the changing consumption habits of the consumer. We’ve developed a range of no added sugar cookies and our focus there was – not only is there no added sugar but there are no artificial sweeteners. It’s relatively easy to create a no added sugar product because you substitute the sugar with an artificial sweetener which I think defeats the purpose of it.

Leon Kennedy: How do you make it sweet then?

MJ: There’s a vegetable fibre that brings out a little bit of sweetness but there purposely not a very sweet cookie. But when a consumer is looking for a non-added sugar cookie, they’re already expecting a product that isn’t very sweet. If you try something that is labelled no-added sugar but it tastes too sweet, there is a mental conflict; ‘this is not corresponding to how I think it should be.’ At the same time, it’s a way to correspond with people who are controlling their diet for diabetes, for example. Although carbohydrates do have sugar, we can still control the amount of sugar that they are taking.

ABOVE: Danesita’s Butter Cookies are made with a traditional Danish recipe that has adapted with the changing consumer

KennedysConfection.com

AK: Is stevia used in any of these products at all?

MJ: No, it’s a natural, vegetable fibre with no stevia, no maltitols – nothing like that. So we have three different flavours for the no-added sugar range; cereals & raspberry, chocolate & cocoa and chai & ginger.

AK: Brilliant – I was reading recently that the Spanish sugar-free market is at a great advance of 30% as well as Germany I believe. What about Portugal’s sugar-free market?

MJ: It’s still a niche market – people do have concerns about their food, consuming too much sugar but it’s still a very niche market. People still prefer the standard cookie. We should also take into consideration that the costs of producing a sugar-free product is actually higher because a sugar substitute is more expensive than sugar so we need to be careful with that balance as well.

AK: It feels wrong that the cheapest and most addictive ingredient we have is sugar!

MJ: It is, I agree. But when we analyse all the market stories that we have received, consumers are still looking for an indulgent product but they are concerned about their health so they want a more of a balance. We still need to provide indulgence, a treat for the consumer; however, we can substitute certain ingredients to healthier options, reduce sugar levels, go through portion controls – there are various ways that we are trying to correspond to those changing habits of the consumer.

The other range that we prepared for this year is the organic range – we did our audit and got approved to produce organic products and then developed our most important product, the butter cookies, but in an organic

Kennedy’s Confection July 2020

27

“Instead of using plastic trace for our cookies, we have switched to cardboard trace – even though they have a higher cost…” version. We then developed our mini range (mini butter cookies, mini chocolate chip cookies and mini oats and honey) under an organic recipe for an every-day eat rather than a tin of cookies which takes a longer time to consume and therefore becomes more of a gift product.

AK: Great – so what does organic mean for these products?

Danesita bring together many renowned bakery traditions and have stayed true to them when developing new products in their portfolio

MJ: It means that all the ingredients have to be produced without preservatives or pesticides or fertilisers. We need to make sure that our farmers are providing organic ingredients and use them without preservatives and present them as a raw substance.

AK: Do you source any of the ingredients locally?

MJ: As much as possible, yes. The sugar we buy from a Portuguese company, although the sugar cane is not Portuguese, the grains for the flour we buy from Portugal who then processes it for us and the butter is from Azores. So we have various sources but we try to buy as much as we can from Portugal. Logistically this makes sense though as we are at the far end of Europe so anything that we source from Germany or Italy, the transport costs can be high.

AK: That makes sense – so are there any other innovations that are occurring this year for Danesita?

MJ: Yes, we are revitalising our packaging and taking into consideration the one usage of plastic.

In terms of food products, there is a certain level of care when we do things manually. So, until most of our productions are automatic, the packaging is a little less automatic and allows us to have a final, personal check of the product before it is packed.

Instead of using plastic trace for our cookies, we have switched to cardboard trace – even though they have a higher cost, it’s our contribution into the environmental worry that we all should have at this point. So slowly, we are bringing that factor into the equation as well. I think we have seen a lot of success in recent years and last year, we celebrated our 40th anniversary at one of our factories with the President of Portugal which was incredible!

AK: Fantastic stuff – congratulations for Danesita!

Thank you so much for speaking with us today, Mitesh.

MJ: My pleasure, Angus.

28

Kennedy’s Confection July 2020

KennedysConfection.com

INGREDIENTS REPORT NOVEL FLAVOURS WITH A STORY TO TELL

Sensient Flavours presents its ‘Trends to Taste’ flavour collection Sensient Flavours is presenting its new collection of ‘Trends to Taste’ flavours with new creations that are more than just ingredients for confectionery products to excite and delight consumer palates.

B

ased on the company’s report on the latest global socio-cultural shifts and trends, they provide inspiration for up-to-date product launches and targeted brand positioning. The flavours can also serve as a basis for the spinning of captivating tales around the end product too.

Multifaceted flavour Strega was inspired by niche products that have become an integral part of mainstream culture. Named after an Italian herbal liquor, the flavour offers a complex mix of cinnamon, juniper, mint, anise and fennel. The liquor, originally used for its medicinal properties, is now enjoying a renaissance as a digestif and cocktail constituent. The Strega flavour has numerous application possibilities and delivers a unique taste kick to a variety of foods and drinks.

Today, flavours synonymous with certain foods and drinks are seeping into the wider public consciousness as part of an evolving social transformation. Sensient Flavours exemplifies the idea of qualitative change with Oud flavour. The musky, warm woody and balsamic notes come from the tropical agar tree.

When the tree gets infected with a parasitic mould, its wood starts producing fragrant resin.

As the result, the original disease helps create one of the most expensive ingredients for the perfume industry, as well as a promising flavour component for foods.

Young consumers, in particular, focus on holistic wellness and often look upon food as a form of medicine. Multi-functionality and health benefits are therefore an intrinsic part of their expectations. Ajwan, a traditional Indian spice, fulfils both needs – as a culinary ingredient and Ajurvedic remedy. The sweet, pungent and bitter Ajwan flavour from Sensient Flavours combines notes of thyme, oregano, cumin and anise, and helps food manufacturers bring added value to their products.

“Smart homes” and cyborg technologies are just a couple of examples of the interconnectedness that shapes our world today.

The outcome of this connection is more than just the sum of its parts. Much like “Ispahan” - the signature dessert of the legendary pastry chef Pierre Hermé, made of rose, raspberries and lychee. When merged together, these individual ingredients create a wonderfully surprising taste combination; at the same time, the sweet and creamy Ispahan flavour captivates with the harmony of fruity and floral notes.

KennedysConfection.com

“The intention of “Trends to Taste” is not only to inspire innovation, but also provide actionable insights to narrow the gap between a brand and its consumers”

Sensient Flavours’ aromatic mix Tears of Chios pays homage to Mother Earth. In a process unchanged for the past 2500 years, residents of the island Chios in the Aegean Sea harvest the resin of the mastic tree. The hardened liquid washed by hand and dried is known as “Tears of Chios.” The eponymous flavour has notes of cedar, vanilla and liquorice, bringing a spicy touch to savoury foods, baked goods, desserts and even beverages.

James Street, Marketing Director EMEA, comments: “The intention of “Trends to Taste” is not only to inspire innovation, but also provide actionable insights to narrow the gap between a brand and its consumers. At Sensient, we believe that understanding consumers in the broader context of socio-cultural trends is vital in order to drive stronger product performance in the marketplace. We encourage our clients to use the insights of our latest trend report to innovate and create value for their consumers.”

Published annually, the ‘Trends to Taste’ report gives a comprehensive picture of the current factors affecting consumers’ mind-set and behaviour. It is based on the company’s own trend monitoring program consisting of i.a. data analysis from syndicated research, in-depth market excursions, tracking social media, and speaking to end consumers locally. “Trends to Taste” flavours symbolize the latest influences of today’s world and contribute to captivating storytelling through the final product.

Kennedy’s Confection July 2020

29

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

30

Kennedy’s Confection July 2020

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 - 97 South Street, Dorking, Surrey, RH4 2EU, UK

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

Elefant Chemische Produkte GmbH Essener Strasse 5 DE–71332 Waiblingen Germany Tel. (+49) 07151 9 65 77–0 Fax (+49) 07151 9 65 77–10 info@elefantoil.com www.elefantoil.com YOGHURT & SOUR CREAM POWDERS

MINT OILS

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

BUBBLE GUM BASE MACHINERY

CAPOL GmbH

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

AERATION AND MIXING EQUIPMENT

CAPOL (UK) Ltd

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

ESSENTIAL OILS

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

ORGANIC COCOA PRODUCTS

CHEWING GUM BASE FLAVOURS (LIQUIDS & POWDERS)

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

KennedysConfection.com

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

www.chocotech.de

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

Kennedy’s Confection July 2020

01.09.17 10:55

31

MACHINERY CARAMEL COOKING SYSTEMS

CHOCOLATE DEPOSITORS

CHOCOLATE MANUFACTURING MACHINERY

CHOCOLATE MOULDING PLANT

CHOCOLATE TEMPERING MACHINES

ConfecECO Manufacturing plant for up to 600 kg/h

NEW

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

CHOCOLATE DEPOSITORS

www.chocotech.de

WDS

WINKLER und DÃœNNEBIER SüÃ&#x;warenmaschinen

www.confec-eco.com

CHOCOLATE MOULDS

CHOCOLATE WRAPPING EQUIPMENT

R

Perfect_Candy_75x40mm_gb.indd 1

01.09.17 10:55

Schokoladenformen Chocolate Moulds

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

CHOCOLATE EQUIPMENT

CHOCOLATE LENTIL PLANT

CHOCOLATE REFINERS

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

COATING AND PANNING EQUIPMENT

CHECK WEIGHERS

CHOCOLATE TANKS & MELTER

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

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

-!

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

Chocolate Equipment

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

CHOCOLATE MOULDING PLANT

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

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

32

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

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

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

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

KennedysConfection.com

MACHINERY CHOCOLATE WRAPPING EQUIPMENT

COOKERS CONTINUOUS BATCH

COCOA PRESSES

CUTTING MACHINES

ENROBERS

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

DRAGEE PANS

CONCHING MACHINES

Thouet Lehmann GmbH CHOCOLATE POWDERING

Soc. Base Coop. S.R.L

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

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

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

COOKING EXTRUDERS FOR LIQUORICE

COCOA PRESSES ACCESSORIES

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

COCOA BEAN DEBACTERIZATION ROASTERS

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

COCOA LIQUOR GRINDING

CONFECTIONERY DEPOSITERS

COOLING TUNNELS

Soc. Base Coop. S.R.L

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

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

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

COOKERS CONTINUOUS BATCH COCOA PRESSES

COOLING TUNNELS

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

EXTRUDERS

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

INGREDIENTS

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

www.chocotech.de

KennedysConfection.com Perfect_Candy_75x40mm_gb.indd

1

01.09.17 10:55

33 Kennedy’s Confection July 2020 02.01.19

ADMWildEurope_SupplierEntry_70x130-RZ.indd 1

15:03

MACHINERY HARD CANDY WRAPPING EQUIPMENT

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

FRUIT SNACK EXTRUDERS

NEW AND USED MACHINERY FOR THE CHOCOLATE INDUSTRY

PROCESSING SYSTEMS

Berndorf Band

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

Engineering GmbH Leobersdorfer Strasse 26 2560 Berndorf, Austria

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

FORMING SETS

SNACK LINES

Clextral

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

FORMING MACHINES (CENTRES)

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

LAB EXTRUDERS FOR CONFECTIONERY

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

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

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

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

www.berndorfband-group.com

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

SUGAR SANDING

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

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

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

band@berndorf.co.at

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

PACKAGING EQUIPMENT

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

Leobersdorfer Strasse 26 2560 Berndorf, Austria

STEEL BELT & CONVEYOR

NOUGAT MACHINERY

JAF Inox

Berndorf Band GmbH

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

T: +43 2672 800-0

GOURMET CHOCOLATE EQUIPMENT

STEEL BELT & CONVEYOR

SOFT CANDY WRAPPING EQUIPMENT

ULTRASONIC CUTTING MACHINES

LIQUORICE SYSTEMS ROTARY DIES

FLAKE PRODUCTION MACHINERY

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

MULTIHEAD WEIGHERS

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

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

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

Also the know how & recipes for:

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

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

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

-!

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

This is a rare high margin opportunity.

34

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

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

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

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

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

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

97 South Street, Dorking, Surrey, RH4 2JU, United Kingdom tel. +44-(0)1306-743780 info@raymondtravel.co.uk www.raymondtravel.co.uk

KennedysConfection.com

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

WAFER BAKING MACHINES

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

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

;!

-!

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

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

PACKAGING MATERIALS

www.hebenstreit.de

FILLING & CLOSING CANS

HIGH- END ENGINEERING PROCESSEXELLENCE

THE ONLINE MARKETPLACE FOR CHOCOLATE, CONFECTIONERY AND BAKERY TECHNOLOGY

INNOVATIVE SOLUTIONS

LOLLIPOP STICKS (PAPER & PLASTIC)

Become a Trusted Knowledge Partner with kennedysdigital.com

RZ_Kleinanzeige_40x80_Hebenstreit.indd 27.02.17 1 08:23

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

SNACKS TWIN SCREW EXTRUDERS

Clextral WASHING MACHINES (CHOCOLATE MOULDS)

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

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

KennedysConfection.com

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

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: benemery@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 July 2020

35

NEXT

Coming up

MONTH

IN THE NEXT ISSUE…

South African Confectionery Market

Unlike many of the region’s other countries, South Africa has a sizeable market for chocolate confectionery, since income levels and therefore consumer spending tend to be higher than the regional average, whilst the country also has a fairly developed retail food industry – find out more in our August issue.

130 years

of Kennedy’s Confection

Celebration issue Cakes & Wafers

Sales for cakes, wafers and other baked goods have fallen during the first period of 2020 amid the coronavirus pandemic, but now that retail stores are beginning to reopen this month, the sector is coming back to carefully managed trading – we take a look at the market predictions and the forecast for 2021.

36

Kennedy’s Confection July 2020

Back in 1890, the confectionery industry was booming with news for decades to come Tunnock’s factory was officially opened in Glasgow, the Chocolate Torres was born in Spain and Kennedy’s Confection was founded – which is now one of the oldest trade magazines in the world!

This year, we are celebrating 130 years and in our August issue, we will be taking a look back at the company’s highlights that have made us the one of the leading confectionery magazine titles in the industry.

We would like to thank all of our customers, readers, subscribers and sponsors for sticking with us and supporting us during our endeavours within the market – here’s to the next 130 years!

“Back in 1890, Kennedy’s Confection was founded, making it one of the oldest and most established trade magazines in the world!

130 1890-2020

Celebrating

Years of leading confectionery journalism

KennedysConfection.com

12

r ar oo ye r d er ou sp oy ue d t iss ere liv de

AND GET ALL THIS News and essential features New product information People profiles and comment Informative editorial to keep you updated Award-winning writers every issue

Kennedy’s Confection is designed to inform and put you in touch with the people that can help you get the best out of your business whether you are a manufacturer, processor, marketer, packer, retailer or maker and innovator – we have the connections.

UK

Subscription prices £99 – 1 year £180 – 2 years

Europe/ROW

Subscription prices £149 – 1 year £265 – 2 years

Digital only

Subscription prices £75 – 1 year £125 – 2 years

SIGN UP FOR YOUR COPY HERE kennedysconfection.com/subscriptions-renewals Or call: T + 44 (0) 1732 752090 or e: subs@kennedys.co.uk

THE WORLD’S LEADING INTERNATIONAL CONFECTIONERY BUISNESS JOURNAL SINCE 1890

SUBSCRIBE TODAY

Steel belts for the baking and food industry One group, multiple solutions. We are your reliable partner in regards for customized premium steel belts and innovative belt systems for your bakery and food application.

Perfect belt geometry Excellent conductibility of temperatures up to 400 °C | 752 °F

Berndorf Band GmbH T: +43 2672 800 0 E: band@berndorf.co.at www.berndorfband-group.com

Effortless cleaning in compliance with strictest sanitary standards

Steel Belts | Belt Systems | Worldwide Service

KennedysBakeryProduction_MayJun2020_210x297.indd 1

15.05.2020 16:04:03