CELEBRATING 130 YEARS IN PRINT
Estd. 1890 a specialist publication by Kennedy’s
The award winning business journal for the global confectionery industry
Best Group Editor
AWARD Cirkle Oskars 2019
JUNE 2020
raisins A natural and versatile sweetness, perfect for the confectionery market
PAGE 20 BITTERSWEET IMPACT GSR MANAGE THEIR WAY THROUGH COVID-19 WITH NEW WORKING METHODS
LEBRATING EBRATING 135 YEARS OF EXCELLENCE N COCOA & CHOCOLATE EQUIPMENT CHOCOLATE PROCESSING PROCESSING CHOCOLATE
CELEBRATING 135 YEARS OF EXCELLENCE CELEBRATING YEARS OF EQUIPMENT EXCELLENCE IN COCOA 135 & CHOCOLATE IN COCOA & CHOCOLATE EQUIPMENT
MIXER MIXER
CONVEYOR CONVEYOR
2-ROLL 2-ROLL REFINER REFINER
PUMPS PUMPS
BELT CHOCOLATE BELT PROCESSING CONCHE CONCHE 5-ROLL 5-ROLL CHOCOLATE PROCESSING REFINER REFINER
CONVEYOR CONVEYOR BELT BELT
STORAGETANKS TANKS STORAGE
MIXER MIXER CONVEYOR 2-ROLL PUMPS BELT REFINER CONCHE CONVEYOR STORAGE TANKS CONVEYOR HORIZONTAL BALL MILL 2-ROLL PUMPS HORIZONTAL BALL MILL BELT 5-ROLL REFINER FINEREFINING REFINING CONCHE REFINER BELT FINE CONVEYOR STORAGE TANKS BELT 5-ROLL REFINER
HORIZONTALBALL BALLMILL MILL HORIZONTAL INTERMEDIATEREFINING REFINING INTERMEDIATE
COCOA LIQUOR
COCOA VERTICALBALL BALLMILL MILL BUTTER VERTICAL INTERMEDIATEREFINING REFINING COCOA INTERMEDIATE BUTTER COCOA/MILK POWDER MIXER/DRY CONCHE COCOA/MILK POWDER SUGAR AND MIXER/DRY ADDITIVES CONCHE SUGAR AND ADDITIVES
VERTICALBALL BALLMILL MILL VERTICAL FINEREFINING REFINING FINE
PUMPS STORAGE TANKS
VERTICAL BALL MILL VERTICAL BALL MILL INTERMEDIATE REFINING FINE REFINING VERTICAL BALL MILL VERTICAL BALL MILL INTERMEDIATE REFINING FINE REFINING
HORIZONTALBALL BALLMILL MILL HORIZONTAL INTERMEDIATEREFINING REFINING INTERMEDIATE
HORIZONTALBALL BALLMILL MILL HORIZONTAL FINEREFINING REFINING FINE
HORIZONTAL BALL MILL INTERMEDIATE REFINING HORIZONTAL BALL MILL INTERMEDIATE REFINING
QCHOC-400 QCHOC-400 (MIXER/BALL (MIXER/BALL MILL/CONCHE) MILL/CONCHE)
PUMPS PUMPS
HORIZONTAL BALL MILL HORIZONTAL BALL MILL INTERMEDIATE REFINING FINE REFINING STORAGETANKS TANKS HORIZONTAL BALL MILL HORIZONTAL BALL MILLSTORAGE INTERMEDIATE REFINING FINE REFINING
MIXER/DRY MIXER/DRY CONCHE COCOA CONCHE LIQUOR
MIXER MIXER QCHOC-400 VERTICAL BALLMILL MILL VERTICAL BALL (MIXER/BALL MIXER INTERMEDIATE REFINING INTERMEDIATE REFINING MILL/CONCHE) QCHOC-400 (MIXER/BALL MILL/CONCHE)
BATCHLIQUID LIQUID BATCH CONCHE(BLC) (BLC) CONCHE
HORIZONTAL BALL MILL BATCH LIQUID FINE REFINING CONCHE (BLC) HORIZONTAL BALL MILL BATCH LIQUID FINE REFINING CONCHE (BLC)
VERTICALBALL BALLMILL MILL VERTICAL STORAGETANKS TANKS STORAGE FINEREFINING REFINING FINE VERTICAL BALL MILL CONTINUOUSLIQUID LIQUID STORAGE TANKS CONTINUOUS FINE REFINING CONCHE (CLC) CONCHE (CLC)
VERTICAL BALL MILL MIXER INTERMEDIATE REFINING VERTICAL BALL MILL INTERMEDIATE REFINING
PUMPS
STORAGE TANKS
PUMPS PUMPS PUMPS PUMPS
VERTICAL BALL MILL CONTINUOUS LIQUID STORAGE TANKS FINE REFINING CONCHE (CLC) CONTINUOUS LIQUID CONCHE (CLC)
“You can CHOC way!” “You can your CHOC own your own way!” “You can CHOC your own way!” ROYAL DUYVIS WIENER B.V. EST 1885 ROYALWIENER DUYVISwww.duyviswiener.com WIENER B.V.1885 EST 1885 ROYAL DUYVIS DUYVIS WIENER B.V. EST EST 1885 ROYAL B.V. scan the QR-code www.duyviswiener.com www.duyviswiener.com www.duyviswiener.com duyviswiener.com/choc-your-own-way scan the QR-code
scan the the QR-code QR-code scan duyviswiener.com/choc-your-own-way
duyviswiener.com/choc-your-own-way duyviswiener.com/choc-your-own-way
06/
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EDITORIAL
Editorial Director Angus Kennedy editor@kennedys.co.uk Assistant Editor Zoe Deighton-Smythe editor@kennedys.co.uk Digital Editor Leon Kennedy leonkennedy@kennedys.co.uk Production & Design Pensord Design stuart.moody@pensord.design
ADVERTISING
Sales Angus Kennedy agkennedy@kennedys.co.uk Subscriptions Manager Sophie Kennedy subs@kennedys.co.uk
EVENTS
Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk
ACCOUNTS
Enquiries to: accounts@kennedys.co.uk
SUBSCRIBE
Kennedy’s Confection magazine is available by subscription at the following rate for 12 issues: UK £99 • Europe £149 Rest of World £149 • Online £75 All enquiries to subs@kennedys.co.uk Published by:
Kennedy’s Publications Ltd, Suite 158, 80 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091 post@kennedys.co.uk • www.kennedysconfection.com
Kennedy’s Confection ISSN 1474-3841 Set up in 1890, Kennedy’s Confection is the longest– established magazine in the trade and is distributed exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products.
Kennedy’s Publications Ltd. Managing Director: Angus Kennedy
Registered in England No. 01160274. Entire contents © 2019 Kennedy’s Publications Ltd. Material may not be reproduced in any form without the publisher’s written approval. For details on reprints and permissions, contact the director of Kennedy’s
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EDITOR’s LETTER I
t feels as if we are finally getting back to normal and while things might not be as they once were, it’s good to see independent businesses opening again, queues shortening at the supermarket and a sense of relaxation in people’s moods compared to how they were in March and April. Our June issue is here, and I promise you, there is very limited mention of the pandemic…the day has finally come! California Raisins have provided us with an exclusive report on the UK’s dried fruit exports and how California is still keen on getting the message across about the health benefits and other positive attributes of the versatile raisin (p.11). Royal Duyvis Wiener have shared their thoughts on the wonder that is chocolate and how they, as a cocoa manufacturer, have established their signature techniques in making it (p.16) and while we’re on the subject, Nestlé have made a surprising statement regarding their future sustainability plans with the Rainforest Alliance and will be dropping their association with Fairtrade for their British KitKats (p.9). Winkler und Dünnebier have expanded their knowledge of the OTC sweets market, further developing innovative cannabis-based confectionery products in the midst of this wide spread trend (p.24). (p.24). Cama Group have also announced an exciting new Manufacturing Centre opening in Shanghai (p.28) BENEO have launched a new portfolio of ingredients based on chicory roots (p.22) and GSR have managed to manoeuvre through the impact of COVID-19 in Italy with new methods of working as a company (p.20). Things are looking up for the confectionery sector – particularly in the online market where a recent study from Global Data has forecast that the UK online food retail market will grow by 25.5% this year (p.6). In general, there is more to be excited about than there was a few weeks ago and we at Kennedy’s are predicting a boom for the confectionery sector by the end of this crazy saga called 2020. For now, let’s appreciate this lovely weather in the UK and think of the positives! Stay safe, happy and well. Enjoy the issue!
Zoe
Zoe Deighton-Smythe, Assistant Editor editor@kennedys.co.uk
Kennedy’s Confection June 2020
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Contents 06/20
11
Cover ExclusivE
California Raisins: The Original Growers
California Raisins growing in popularity for their unique health benefits and complete versatility
“Raisins grow in many countries, but California is the only ‘Origin’ investing in the quality of the fruit they produce and getting the message across about raisins’ health benefits and other attributes. California Raisins consistently produce a clean, safe, rich tasting product from the world’s foremost raisin producing region.” Peter Meadows, UK Trade Representative of the Raisin Administrative Committee (RAC)
Features
Regulars
16 ‘CHOC’ Your Own Way
01Leader
Royal Duyvis Wiener unveils their three signature ways of creating chocolate for the confectionery sector
20 Bittersweet COVID-19
16
Italian-based company GSR has been re-vamping their methods of working during unforeseen circumstances
08 Brand News
BENEO has launched new organic variants for the market - derived from chicory roots, beet sugar, rice and wheat
Winkler und Dünnebier’s new OTC sweets and supplements for the emerging cannabis-based market
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Kennedy’s Confection June 2020
10 Trends Report 30 Get in Contact
Recent UK figures have shown a strong sales performance in Premium going to Fairtrade farmers and workers
Cama Group’s new Manufacturing Centre in Shanghai
Bailey’s has launched a new cake for the summer and Nestlé makes an interesting decision regarding their cocoa sustainability projects
With the global health pandemic profoundly impacting consumer behaviour, Innova Market Insights unveil the key food trends
26 Shopping Report
28 The Asian Market
04 News Round-Up
New growths, trends, launches and updates within the industry
22 Focus: Ingredients Report 24 OTC Sweets
Zoe Deighton-Smythe discusses the current climate for the confectionery sector
Classified advertisements and directory listings
28 18
36 Editor’s Sign Off
What readers can expect from our July issue
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www.hebenstreit.de
Many ideas change the world… Some of ours set new standards. Like our baking plate, the largest of its kind: 1,000 x 350 mm*
HIGH-END ENGINEERING
PROCESS EXCELLENCE
INNOVATIVE SOLUTIONS
THE IDEA FACTORY * Setting standards with smart ideas is a tradition at HEBENSTREIT. We aim to deliver genuine benefits such as cost effectiveness and reliability to you. Our maxi-format 1,000 x 350 mm baking plate does just that – as well as setting new standards. It guarantees highest productivity on a compact footprint, plus maximum service life. That’s just one of our many ideas that contribute to your success.
RZ_Anzeige1_Waffel Exdrudat_210x297_GB_ohne.indd 1
10.03.17 12:54
NEWS ROUND UP
Tate & Lyle announces major sustainability investment Tate & Lyle PLC has announced a US$75 million investment in a new natural gas-fired combined heat and power system to deliver significant environmental and economic benefits at its Lafayette South corn wet milling facility in Lafayette, Indiana, US. This investment, announced on World Environment Day, will support the delivery of Tate & Lyle’s ambitious new sustainability targets for 2030 published last month including to reduce greenhouse gas emissions, eliminate coal from its operations, and reduce water use. The new gas turbines will generate electricity and steam to power and heat the facility, delivering a significant improvement in energy and operational efficiency. The new co-generation system will replace the site’s coal-fired boiler, delivering around 40% reduction in greenhouse gas emissions and around 5% reduction in water use. Work at the site to transition from a coal-fired boiler to new
gas turbines is being undertaken with strict safety protocols that include social distancing and other protective measures. This investment follows completion of a similar system at Tate & Lyle’s corn wet mill in Loudon, Tennessee in 2017. Tate & Lyle has a six-year, US$150 million productivity programme,
which is now in its third year, and this investment is part of delivering that programme. Travis Montoya, Plant Manager at Lafayette South, said: “This major investment will make our facility more efficient and directly benefit the local community through improved air quality, decreased water use, and less
truck traffic. At Lafayette South, we have a strong track record of energy efficiency, having received the U.S. Environmental Protection Agency’s ENERGY STAR accreditation for five consecutive years; this is a real source of pride for the local team.” Melissa Law, President of Global Operations at Tate & Lyle, added: “A key pillar of our purpose of Improving Lives for Generations, is to care for our planet and to help protect its natural resources for the benefit of future generations. This project at Lafayette South is a great example of our purpose in action and will help us meet our ambitious new environmental commitments, driving important energy-saving and environmental benefits.”
China gives the green light to whey permeate imports Arla Foods Ingredients has welcomed the news that whey permeate can now be exported to China for use in food and beverage products. On 15 May 2020, China published an official safety and quality standard for using permeate powders in food processing – signifying that its market is ready to accept imports of the ingredient with immediate effect. The development comes as a result of a recent trade agreement between the US and China. However, the standard applies globally, and permeate from any country may be exported to China provided it complies with the requirements. Henrik Jacob Hjortshoej, Head of Sales Development, Food at
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Kennedy’s Confection June 2020
Arla Foods Ingredients, said: “The opening of the Chinese market to permeate exports is highly significant for the global dairy ingredient industry. Demand for permeate is rising fast in China, just as it is across the world. We look forward to working with our customers in
China to supply them with the highest quality whey permeate powder for their food and beverage applications.” Whey permeate is a milk solid with around 80% lactose content. Used as a bulking agent, it is a highly cost-effective replacement for skimmed milk powder, lactose
and sweet whey powder. In 2017, powdered permeate received a Codex Alimentarius international standard. Arla Foods Ingredients markets Variolac® whey permeate, which has sweet milky taste, low ash content, stable mineral profile and free-flowing powder properties over a 12-month shelf life. Permeate is increasingly being used by multinational brands, particularly in categories such as chocolate and biscuits, but also in hot drinks, dairy and desserts. Innova figures show that the number of new products containing whey permeate has more than doubled in recent years, growing from 169 in 2015 to 387 in 2019.
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NEWS ROUND UP
The Barry Callebaut Group to acquire GKC Foods in Australia Barry Callebaut signs an agreement to acquire GKC Foods (Australia) Pty Ltd, a producer of chocolate, coatings and fillings, serving many consumer brands in Australia and New Zealand. This acquisition establishes Barry Callebaut’s direct presence and manufacturing capacity in the growing Australian market. The acquisition of GKC Foods empowers the Group to expand its position in the industrial chocolate market and to leverage its value-adding Gourmet & Specialties business in Australia and New Zealand. Barry Callebaut will continue to work with local distributors across Australia and New Zealand who have been importing and distributing its industrial and Gourmet chocolate and cocoa products to the country since the 1970s. Australia and New Zealand have an average chocolate consumption of approximately 5kg per capita, the highest per-capita chocolate consumption in Asia Pacific, according to Euromonitor. In Australia, demand for chocolate has been on the rise – the chocolate confectionery market in
the country grew well above the global market according to Nielsen. GKC Foods has been manufacturing “Made in Australia” chocolate and confectionery products since
expanding the factory’s existing infrastructure, installing a new state-of-the-art chocolate production line, and the deployment of an integrated management system to enhance
the 1980s. Today, the company produces a wide range of products including organic and vegan chocolate for dedicated chocolate shops, gourmet delis, specialty food outlets, and key national retailers. The company operates a chocolate factory and a warehouse in Melbourne. Barry Callebaut’s investment involves upgrading and
automated production. “We strongly believe in the growth opportunities of the
Australian and New Zealand chocolate confectionery markets. We already have the highest quality products today and we will further grow our competitive advantage through the acquisition of, and investment in, the best-inclass GKC Foods manufacturing facility in Australia,” said Ben De Schryver, President of Barry Callebaut in Asia Pacific. The transaction is subject to regulatory approval and other closing conditions. Expected completion is before the end of this calendar year. The parties have agreed not to disclose any financial details of the transaction.
Kells’ reduced sugar blend helps bakers meet targets Today’s consumers are becoming more health conscious and are looking for cakes that contain less sugar, but still have the same great taste. Alongside that, Public Health England’s sugar reduction targets mean that manufacturers are seeking ways to offer reduced sugar items which meet the required goals set out this year. Using their in-house expertise, Kells have refined a number of technologies that allow them to make lower sugar cake blends, without compromise on taste and to help their customers meet the targets set out by PHE. Customers can come to them with their own recipes and by using Kells’ technologies, can offer bespoke blends that achieve the required sugar reduction. For those seeking quicker options, their Crème Cake mix
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can be used to make a cake containing 14.5% sugar, which is 36% less than their standard Crème Cake mix. Bakers just need to add egg, water and vegetable oil to make a cake that is not only delicious but also has an excellent structure. The blend has no artificial sweeteners or oligosaccharide complications and can be decorated in the same way as their standard mix. MD of Kells, Robert Mosse says “Across the industry, there is a growing trend to reduce sugar following PHE targets that were set in 2016. From this we are seeing numerous food manufacturers making changes to their food and drink products. This is why it’s so important for us to make blends that meet PHE standards, that still look and taste great.”
Kennedy’s Confection June 2020
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