Kennedy's Confection June 2020

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

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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

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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/

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

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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

01

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

24

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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*

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

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10.03.17 12:54

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.

KennedysConfection.com

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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NEWS ROUND UP

85th anniversary celebrations for Cadbury Foundation Cadbury’s marked the 85th anniversary on 19th June of its charitable foundation that has contributed millions to a number of charitable causes during its eventful history.

Originally named ‘The Charitable Brothers Trust’ in 1935, The Cadbury Foundation was established by company founders George and Richard Cadbury and builds on both the brand’s rich heritage and the Cadbury brothers’ conviction that investing in local communities is good for business.

As the business, which is now under the ownership of Mondelēz International, noted, the brother’s approach saw them focus on creating a prosperous, enterprising and inclusive community at the company’s home in Bournville, Birmingham. With green spaces and the health and wellbeing of their employees at the heart of their work, the area became known as the ‘factory in a garden’.

Since inception, the Foundation has been making donations to charities across the UK and Ireland supporting organisations to thrive and further benefit the communities they serve, with many of the Cadbury family serving as trustees throughout its history The very first donation made by The Cadbury Foundation was for £40 and was granted to Stirchley Girls

Club in 1935. The first substantial contribution was then made in 1936 to the Bournville Village Trust, which enabled it to purchase the Weatheroak estate for £36,773.

The Foundation is still going strong 85 years later and over the last 15 years alone has donated more than £10 million to registered charities and community partners across the UK and Ireland.

Today, it has longstanding partnerships with a number

of inspirational organisations, such as The British Paralympic Association, Down Syndrome Ireland and Grocery Aid. The Foundation also makes a number of grants to support emergency appeals including South Yorkshire’s Community Foundation in response to the flooding at the end of 2019 and more recently supported the National Emergency Trust Coronavirus appeal.

Along with national charities, the Foundation also supports smaller local charities that are important to its employee’s through a variety of programmes, such as its Cash Match initiative, which recognises employee fundraising efforts by matching the total amount raised. The company’s ‘Your Charity Your Choice’ scheme also proves exceptionally popular each year and sees employees nominate wellbeing-related charities that they have a personal connection to, with the final shortlisted charities voted for by the wider work force.

Kelly Farrell, community affairs manager at Mondelēz International, commented: “We’re extremely proud to continue the spirit of the Cadbury brothers and support so many fantastic charities and projects which make a real difference to the lives of so many each year.

“It’s still just as important to invest in local communities today as it was in 1935 and it’s a real privilege for us to continue the work of the Foundation 85 years later.”

Online confectionery sales expected to grow for rest of 2020 An upturn in online food sales, including confectionery and bakery resulting from the coronavirus pandemic has provided key insights into the future of the retailing within the sector, according to a leading food and drink IT specialist.

CSB-System says that the growth offers a huge opportunity for manufacturing and trade companies and that the current crisis has only accelerated a trend that experts have long seen coming.

“A recent study from GlobalData has forecast that the UK online food & grocery retail market will grow by 25.5% this year,” said Timo Schaffrath,

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Kennedy’s Confection Juney 2020

the company’s marketing & PR manager. “Nevertheless, even before coronavirus, the figure for 2020 was still an impressive 8.5%.

“Such statistics back up a precrisis study from Oliver Wyman consultants, who forecast a fivefold increase in online grocery sales in Germany.”

CSB says that proper planning will be essential to maximise opportunities and that rather than trying to make short-terms gains, companies should take the longer view.

“To be successful from the start,” Schaffrath added, “it is important to have the systems in place to ensure all relevant

information is correctly displayed and regularly updated, and that customers receive a fast response and prompt deliveries.”

Key to this is an adequate ERP system to act as the technical basis for the digital shopping baskets. ERP is essential because it lays the foundation for easy

implementation of automatic, up-to-date agreements on prices and discounts, and product specifications such as weight and use-by dates.

Alongside this, companies need to establish a coherent and easy to navigate representation of their existing product catalogue. To achieve this effectively, CSB recommends replacing a website’s home page with the online shop. A high-quality display of products will be the most important consideration for customers and making this the first page that they see reduces the number of clicks necessary to find what they are looking for.

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02/02/18 13:43

BRANDNEWS

Baileys new Strawberries and Cream Cake continues F&D collaboration Finsbury and Diageo are extending their partnership by adding a Baileys Strawberries and Cream Celebration Cake to the UK market.

F

ollowing on from its Limited-Edition Strawberries and Cream liqueur drink launched last year, the new cake, from Finsbury Food Group, consists of a light strawberry sponge cake, infused with Baileys Strawberries and Cream throughout the frosting and topped with dried strawberry pieces.

Jack Cook-Broussine, Brand Manager for Finsbury Food Group, said: “We can’t promise that we’ll have a great British Summer but we can promise that you can enjoy a delicious Baileys Strawberries and Cream cake – whatever the weather!

“We know people have loved the chance to enjoy the rich taste of Baileys infused in a cake and our new Baileys Strawberry and Cream cake ensures we’re continuing the tradition of creating the perfect combination of a light touch of liqueur with

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Kennedy’s Confection June 2020

“We have already enjoyed great success with Finsbury and our range of Baileys-infused cakes and have no doubt this is going to be one to be enjoyed throughout the summer!”

luxurious cake. We will keep introducing new and fun ways to give adults the chance to enjoy two of their favourite treats together in one delicious serving!”

Declan Hassett, Senior Licensing Manager at Diageo, said: “We have quickly seen that ripe strawberry flavourings mixed with our wellloved creamy liqueur are a firm favourite in the summer months.

We want to ensure that we’re giving the many Baileys lovers the chance to enjoy the smooth flavourings in different and exciting ways.

“We have already enjoyed great success with Finsbury and our range of Baileys-infused cakes and have no doubt this is going to be one to be enjoyed throughout the summer!”

The full range of Baileys cakes includes: Baileys Hot Chocolate Freakshake Cake, Baileys Chocolate Yule Log and Baileys Salted Caramel Cupcakes. New additions to the range are planned for later this year.

KennedysConfection.com

BRANDNEWS

Nestlé drops Fairtrade over KitKat cocoa sourcing Confectionery giant, Nestlé announced on 23rd June that it would source cocoa for British KitKats from Rainforest Alliance-certified producers - dropping a 10-year association with Fairtrade which claimed a lifeline for poor farmers.

T

he firm said it was making the switch in October to Rainforest Alliance, one of the major certification bodies for sustainable development products, to harmonise its sourcing accreditation. The move applies to cocoa produced in Ghana and the Ivory Coast for its KitKat chocolate wafers sold in Britain and also in Ireland.

“We have a very large portfolio of confectionery products globally, and the rest is certified by the Rainforest Alliance/UTZ, so it makes sense for us as a business to have one scheme for responsible sourcing across the board,” Nestlé said in a statement.

Responding to the company’s latest decision, the Ivorian network highlighted a study from Fairtrade International that showed 58% of cocoa producers in Côte d’Ivoire live below the poverty line. They claimed the research demonstrated that collective efforts to support farmers are now needed more than ever.

In addition, Nestlé noted that the present Fairtrade agreement has enabled access to education and healthcare for children, electricity, as well as wider improved living standards for remote communities.

Fairtrade Foundation Chief Executive Michael Gidney added: “We urge Nestlé: listen to farmers, do not choose this moment of global crisis to exacerbate the inequalities in the cocoa industry.” But Nestlé insisted that while it won’t be paying the Fairtrade premium, “we will in fact be paying more for cocoa in the 2020-21 season than we have done this season with Fairtrade.”

Simon Billington, Global Technical Manager of Nestlé, stated that the move was critical to is sustainable cocoa

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“We want to continue working with our Fairtrade farmers and we will pay for them to get to the level required by the UTZ standard...” programme and would pay over and above the farm price for cocoa decided by the Ivorian and Ghanaian governments, a US$400 per tonne premium called the Living Income Differential, plus the Rainforest Alliance premium of US$60 per tonne, which goes directly to the farmer.

Nestlé have stated they are aware that the change would have an impact on some farmers and will therefore invest in initiatives to support farmers and cocoa-growers, including £1 million to develop a “living

income pilot” as well as a further £500,000 for community products.

The company said it would also pay for Fairtrade farmers to certify with Rainforest Alliance as well, if they wish.

Billington added: “We want to continue working with our Fairtrade farmers and we will pay for them to get to the level required by the UTZ standard, which since 2018 has been part of the Rainforest Alliance certification programme. If farmers are not able to do this in time for the next crop, we will also provide them with financial support for the coming year.

“Our successful partnership with Fairtrade is ending as we harmonise our certification for sustainable sourcing internationally. Over the last 10 years, Fairtrade and KitKat, together with millions of KitKat lovers in the UK, have supported cocoa farmers in the Cote d’Ivoire.

We are grateful to the Fairtrade organisation and proud of the work that KitKat has supported with them.”

Kennedy’s Confection June 2020

9

TRENDSREPORT

Future-proof: food for thought

With the global health pandemic profoundly impacting consumer behaviour, Innova Market Insights unveil the key food trends that could be here to stay

W

hile it’s too early to understand the full impact of the health pandemic on life as we know it, many of the changes to consumer food and drink behaviours resulting from life under lockdown could be here to stay for some time.

Lu Ann Williams, Director of Innovation at Innova Market Insights discusses some of these key changes, the resulting trends and the products already responding: “The combination of not ‘physically’ going to the shops as often, a desire to stay healthy but still indulge from time to time, as well as a heightened awareness of the vulnerability of the planet and food safety has impacted how and what we eat. It has also emphasised the importance of a reliable food supply and healthy, shelf-stable, sustainable ingredients.”

Innova Market Insights identifies three key trends:

RESTORING PERSONAL HEALTH: The health pandemic has caused consumers to think about the importance of keeping healthy, and the primary concern for most consumers is for their personal health and that of family and friends.[1] Williams comments: “Consumers want to nourish their gut and look after their heart and respiratory systems and are willing to reflect that focus in their food choices. With one-third of consumers claiming to be eating healthier, there’s a real opportunity for manufacturers to formulate accordingly. *” New products playing into this trend include[2]: • Kelloggs’ Special K Immune Support Cherry, Dark Chocolate and Almond Multigrain Flakes (UK, Jan 2020).

• Iswari Buddha Protein Amandes Grilles: Cacao Roasted Almond Organic Vegan Bar (ITALY, Feb 2020).

• Les Fruits Detendus’ Granola Coco-Amande: Coconut Almond Granola (FRANCE, Mar 2020).

BACK TO BASICS: As people learn to appreciate life’s simple pleasures, and cost a concern for some, consumers are turning back to basics.

Williams adds: “As lifestyles have adapted to new restrictions, two in five European consumers are buying more food, drink and household goods,[3] looking to stock up for 1-2 weeks. As well as looking at the health properties, consumers are considering the shelf-life of goods, with over 43% of Europeans placing more importance here* suggesting a shift away from more indulgent categories as well as some fresh foods.

“This has manifested itself in a few different ways; stocking up on favourite staple items that can be stored for longer, a return to processed foods and a new appreciation for frozen, dried and canned goods. Manufacturers have the opportunity to tap into shelf-stable ingredients like nuts and seeds to provide the nutrition and flavour consumers are looking for, with the convenience of product stability.”

New products playing into this trend include: • Crazy Jack Organic’s On The Go Mixed Almonds (UK, Apr 2020).

• Seeberger’s Snack 2 Go Unsalted Almond Cranberry mix (GERMANY, Apr 2020).

• Biscuiterie de Reims Les Coquettes Madeleines a l’amande: Madeleines Made With Almond (FRANCE, Feb 2020).

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INDULGENCE: Although there is a focus on healthy eating across Europe, consumers continue to look for a release from the day to day and treats and indulgences play an even larger role.

“With limitations placed on restaurants and coffee shops, there is a desire to still enjoy food, have some fun and recreate outside indulgent experiences at home. Over a quarter (28%) of European consumers are experimenting more with new recipes* and people are sharing what they’ve created on social media – spreading inspiration and encouragement.”

New products playing into this trend include: • Haagen Dazs’ Chocolate Choc Almond Ice Cream (GERMANY, Apr 2020).

• Planet Organic’s Dark Chocolate Covered Almonds (UK, Jan 2020).

• Alesto: Roasted and Caramelized Almonds with Honey and Cinnamon (FRANCE, Feb 2020).

Footnotes [1] * INNOVA COVID 19 consumer survey 2020. Country: UK, France, Germany, Spain and Netherlands. % of respondents who are very concerned about the overall impact COVID-19 will have on their lives. 42% of UK consumers are most concerned for their own health and that of family and friends, 43% in DE and 41% in FR 2 INNOVA Database 2020 3 * INNOVA COVID 19 consumer survey 2020. Country: UK, France, Germany, Spain and Netherlands Average of UK, FR, Spain, Germany and Netherlands

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Cover Exclusive

California

RAISINS: The original growers ABOVE: California Raisins are proving to fit perfectly into a healthy lifestyle, being a great source of natural energy and satisfy the daily fruit requirements.

Raisins are highly utilised for the bakery and confectionery markets, particularly for their health benefits, versatility and being a great source of natural energy and while they are grown in various different parts of the world, California is still seen as the world’s foremost raisin producing region...we find out why

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ur increasing desire to live more healthily, lower our sugar consumption and tackle childhood obesity is probably the single biggest challenge facing the UK confectionery and bakery industry. However, this mega-trend also presents a sweet opportunity for forward thinking manufacturers to replace processed sugars with California raisins as a natural added sweetener and all-round quality ingredient.

As reported on by Kennedy’s Confection, the UK confectionery industry covers sugar confectionery, chocolate and related snack products, including sweet bakery and related snacks.

“That adds up to a serious amount of sugar!” says Peter Meadows, UK Trade Representative of the Raisin Administrative Committee (RAC), the organisation responsible for banging the drum around the world about California Raisins. “With everyone trying to watch their intake it’s time for

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everyone involved in producing these foods to take a fresh look at raisins, and California raisins in particular, as a natural sweetener and all-round enhancer of their products.”

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.

In the UK, the Raisin Administrative Committee supports the trade with product development and new product ideas featuring California raisins, which explore the opportunities offered by consumers’ increasingly health-conscious attitudes and are working on developing range new products featuring California raisins with some leading companies.

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california raisins

Main pic: California raisins have a lower water activity due to their intact skin and fructose and glucose content, so are ideal for use in low moisture confectionery treats.

“The bakers and confectioners are all looking for healthier options,” Peter adds.

“Bread is under fire for having added salt, so bakers are incorporating fruit into their products for a heightened nutritional profile.

The confectionery companies are putting more cacao into their ranges, so we’re now seeing products with a 60% or 70% cacao content.”

But it’s not that simple: “The great British public is very staid,” says Peter Meadows.

“After all these years they still love Garibaldi biscuits, Fruit & Nut and anything with chocolate covered raisins. Glisten in Blackburn are a very big producer of pan-covered raisins and are close behind Maltesers in Tesco in chocolate bagged snacks.”

Other options being explored by RAC UK include raisin purees, giving different viscosities, and including 10% raisin juice content to products to extend shelf life without preservatives or stabilisers.

Brand power The Raisin Administrative Committee (RAC) has been promoting the California Raisins brand to the trade and consumer in the UK for over 25 years via a wide range of marketing activities.

RAC UK supports the trade with product development and new product ideas to explore the opportunities offered by the increasingly health-conscious attitudes of today’s consumers.

The Raisin Administrative Committee (RAC) is a long-established federal marketing order, led by 47 growers, packers and a member of the public. Directly overseen by the United States Department of Agriculture, the RAC was created in 1949 as a result of the Agricultural Marketing Agreement Act of 1937.

The UK is the world’s largest importer of dried fruit and California Raisins is actively involved with the industry body, the National Dried Fruit Trade Association, which promotes consumption of dried fruit. A key part of the supply chain,

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the UK dried fruit traders buy California raisins and supply them to manufacturers.

This arrangement leads to beneficial working relationships - Robert Morley, for example, has strong links with the Kellogg’s brand.

Make it healthy

Around 60% of dried vine fruit imported into the UK is used in bakery and food manufacturing with hundreds of different baked goods and confectionery items using California raisins. Low in fat and high in fibre, they can act as a natural sweetener or flavour enhancer and contain a natural preservative as to extend the shelf life of baked goods in the form of the organic fruit acids tartaric, propionic and glutamic acids.

These serve to enhance flavours as well as inhibiting mould growth.

Whatever the confectionery or bakery product, raisins are an excellent way of confirming a healthy proposition. They have a moderate glycaemic Index, providing a slow release of energy throughout the day, so won’t cause a spike in blood sugar levels.

A further plus for marketers’ product labels, raisins are a good source of iron, helping muscle development and playing an essential role in producing healthy white blood cells.

Raisins are also rich in calcium, copper, magnesium, potassium, phosphorus and zinc as well as vitamins A, B1, B6, C and E. They also contain flavonoids which are good for blood pressure and gout.

Technical advantages of California Raisins Not all raisin-growing countries produce fruit to the same exacting standards but from their consistent colour and flavour to extending products’ shelf life, there are many advantages from using California Raisins in finished products:

• Flavour stability: California Raisins’ sweet and fruity flavour develops during three weeks of sun drying and is stable for up to 15 months. It’s a natural flavour that consumers recognise and value in food products and is not affected by manufacturing processes.

• Natural colour: California Raisins are naturally blue-black due to the intense sun drying that occurs after picking. Their dark colour is fixed and will not bleed or discolour food products. No artificial food colourants or additives are used in production.

• Soft to chew: California Raisins have a soft ‘chew’ that mimics fat and richness.

Raisins act as a fat-replacer in baked goods without the addition of significant amounts of water and offer pleasant chewiness in a wide range of products. They are not gritty, typically free from large sugar crystals and function well in fat-free baked goods, cookies and cakes.

• Succulent appearance: Natural wax platelets help the skins of California raisins to remain intact and preserve a succulent texture and plump appearance.

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california raisins

Raisin’ awareness....

The California Raisin industry produces an annual total of approximately 300,000 tons, in an area within a 60-mile radius of Fresno, California, known as the central San Joaquin Valley. Japan and the United Kingdom are the top two export markets.

The growers and packers in the Valley have invested heavily in sophisticated equipment and state of the art computer technology to ensure that California Raisins are the cleanest and safest raisins in the world.

California Raisins are produced from the Thompson seedless grape. The California raisin was ‘invented’ by William Thompson in 1876 when he

“The UK is the world’s largest importer of dried fruit and California Raisins is actively involved with the industry body, the National Dried Fruit Trade Association, which promotes consumption of dried fruit.”

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crossed the Lady de Coverley grape with other varieties to produce a seedless grape, perfect for producing raisins.

Sun dried California Raisins use natural sunlight to produce raisins and take up to three weeks in the hot California sun to produce what is commonly referred to as a Maillard effect. During sun drying the skin of the raisin acts as a ‘cooking vessel,’ retaining the juices inside and helps convert some of the sugars to primary elements. This effect also produces a rich, caramel flavour and gives California Raisins their characteristic dark, rich taste.

• Firm texture: California Raisins’ sugars create a firm texture that helps bind dry ingredients, making them a perfect base ingredient in bars, snacks, cookies and other products where firmness counts.

extending the shelf life of baked goods and delaying staling. California raisins can also be used in paste form to replace fat in a variety of products by adding bulk, sweetness and texture.

• Naturally dry: California Raisins perform well as a natural drying agent (humectant), reducing loss of natural moisture and extending product freshness. California raisins have a lower water activity than other dried vine fruits due to their intact skin and fructose and glucose content, so are ideal for use in low moisture snacks, confectionery and bakery.

Confectionery fillings - Chocolate covered granola bars and fruit and nut clusters showcase the exceptional taste and function of California Raisins. Their low water activity and pH make them a stable ingredient, with high sweetening properties. California raisins are all-natural and compatible with a wide variety of confectionery flavours.

• Consistency: Careful harvesting and state-ofthe-art processing ensure a consistent product, crop year to crop year, meaty and firm with consistent colour, flavour and chewiness.

• Quality control: Quality backed by strict inspection procedures makes California Raisins the best in the world.

Benefits for specific industry sectors Bakery – The propionic acid in California raisins acts as a natural preservative,

Premixes - With the wide variety of premixes available and the high quality and reliability they offer, premixes offer a cost-effective solution to many of the problems bakers face every daily. California Raisins are a low cost, high quality fruit ingredient that can be added to bakery premixes to extend the shelf life with naturally occurring propionic acids or sweeten and colour the final baked goods naturally. Used in premixes California Raisins also help maintain their structural integrity and are a natural way to simplify your ingredient label and add value.

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california raisins

A sweet success story…

California raisin growers have been working closely with the confectionery industry worldwide for many years and have developed customised specifications for panning and other confectionery processes to benefit the industry. Confectioners around the world, even those in other raisin growing countries, source raisins from California because of the firm skins and consistent quality. The firm skin, a result of sun drying, holds up to the panning process and will not break or cause uneven distribution of coatings on chocolate.

The natural process in which raisins’ skins are dried makes the skins wrinkly, enabling the chocolate to cling to them, a crucial factor in confectionery production.

To give an idea of raisins’ historical importance in confectionery, Cadbury’s Fruit & Nut, the first chocolate bar containing raisins, along with almonds, was launched by Cadbury back in 1926. The Blumenthal Chocolate Company first introduced Raisinettes, chocolate covered raisins to the United States a year later in 1927 and today chocolate covered raisins are America’s third largest selling candy.

Supporting consumers “We’re committed to supporting everyone in the trade who uses California raisins,” says Peter Meadows, “and giving consumers access to the best possible products. It’s a trying time for everyone, with our determination to make everything healthier.”

“Covering dried fruit in chocolate offsets the raisins’ naturally healthy qualities, but the fact is, sales of those products are so strong, why would you change it? There’s NPD under way in many areas, geared to being healthier, so we’ll see changes in what’s offered but you can be sure the next generation of products will remain high quality.”

Some examples of recent UK promotions by California Raisins include: • Consumer, retail: The Raisins Advisory Committee produced a media campaign with Waitrose in their instore magazine and the Waitrose online app. This directed consumers to visit Waitrose stores and

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“We’re committed to supporting everyone in the trade who uses California raisins and giving consumers access to the best possible products. It’s a trying time for everyone, with our determination to make everything healthier.”

Peter Meadows, UK Trade Representative of the Raisin Administrative Committee (RAC)

Main pic: The raisins are either dried on paper trays on the ground between vineyard rows or dried on the vine (DOV) and mechanically harvested once the desired level of dryness has been achieved. encouraged them to buy California Raisins.

There was also a section whereby they had to visit the website and enter a free prize draw.

• Trade, foodservice: The Raisins Advisory Committee partnered BAKO UK’s open day for their major customers. BAKO provides bakery ingredients, food ingredients and food service products to a wide spectrum of customers, including around 1.800 tons of raisins and sultanas annually. Attendees at BAKO’s trade days include key buyers from wholesale, food manufacturing and retail.

Enquiries received at the event resulted in orders totalling 26 metric tonnes of California raisins after the event. During the day the RAC staged a display of baked items made by BAKO and RAC representatives were on hand to talk through the benefits California raisins can bring to these products. The RAC also organised a free prize draw asking visitors specific questions about the raisin industry.

• Consumer, cafes: Regional café chain in the Midlands with 62 teashops, serving 6.8 million customers a year. Together with California Raisins, this chain developed an afternoon tea promotion producing bespoke teacakes containing California Raisins and rolled the concept into all 62 stores, proving an instant success. California Raisins produced a range of items to support the activity including POS materials, recipe cards, posters and updateable, digital POS for the screens behind the counters.

Visit the California Raisins website to find out more

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Kennedys ad June 2020 hires aw.pdf

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‘Choc’ your own way Royal Duyvis Wiener optimises production processes by supplying new equipment and upgrading existing plants for the global cocoa and chocolate processing industry. Technology Manager, Roy Smith, has provided his insight on the company’s three signature ways of making chocolate and how new techniques, flavours and ingredients are being utilised for today’s consumers.

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CHOCOLATE PRODUCTION

“New combinations of flavours and ingredients find their way into the supermarket and subsequently towards the customers. Just look at the enormous increase of vegan chocolate, for example, which is more and more popular amongst the young generation…”

Man pic: From raw beans to liquor, cocoa powder & butter, Duyvis supply integrated lines continuous for the processing of pure chocolate.

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hat could be a more popular snack than chocolate?

In new and also traditional markets, chocolate consumption keeps growing. New combinations of flavours and ingredients find their way into the supermarket and subsequently towards the customers. Just look at the enormous increase of vegan chocolate, for example, which is more and more popular amongst the young generation.

For the record, when talking about chocolate in this article, I also mean compound, which is not just a cheap alternative for chocolate. Today, many highend compounds are on par with chocolate, so when reading ‘chocolate’, I mean ‘compound’ as well.

Let me introduce the possibilities Royal Duyvis Wiener offers for making chocolate - our systems allow you to choose the production method best suited for your chocolate. Duyvis Wiener is already well known in the industry for the quality equipment in the cocoa, chocolate and compound industries.

Royal Duyvis Wiener understands as no other that making a good chocolate has its challenges. Because of that we offer three processing solutions so you can “CHOC” your own way!

The three “Royal Duyvis Wiener ways” of making chocolate

the particles are refined further to the final particle size. The rolls are pushed together with high pressure to control the fineness. Each consecutive roll has a higher speed to take the mass from the previous roll and bring it up to the next. On the last roll the mass is scraped off as ‘refiner flake.’

The refiner flake is transported over belts to fill the conch and after filling, the conch cycle starts.

At Royal Duyvis Wiener, this is referred to as “dry conching.” The cycle is divided in three steps: dry -, plastic - and liquid conching. During the dry conching, the refiner flakes are scooped around.

The flakes have a big surface and by scooping them around, air is in intense contact with the refiner flakes, throughout the whole conch vessel. The intense contact with air, the open structure of the particles and limited amount of fat, ensure an optimum removal of moisture and un-desirable volatiles. This results in an optimal flavour development.

After this step, the ‘plastic conching’ phase starts. By adding a little fat, the chocolate becomes viscous. The Royal Duyvis Wiener conche applies a lot of shear and under this high amount of energy, agglomerates are further broken and there is enough fat to coat all particles.

After adding the remaining fat, the chocolate becomes less viscous: this final and ‘liquid phase’.

The chocolate is ‘smeared’ along the conch wall, like a pallet-knife, over the full length of the conche.

With the number of conche elements, a big surface with each turn is covered in the conche, ensuring a significant impact during this step. Ingredients are evenly dispersed in the mass and chocolate solids reagglomeration is prevented.

Traditional chocolate processing requires knowledge and skills to produce a quality chocolate. To achieve the right fineness, the refiners are connected to each other for speed and gap size control. The refiner flakes have the perfect structure for a long dry phase in the conche which is key for optimum rheology properties and flavour of the chocolate.

Traditional chocolate process: Mixing ingredients

Ingredients are mixed in a paddle mixer – the paddles add a lot of energy, allowing intense mixing of the ingredients, even at a low-fat content, resulting in a good ‘wetting’ and breaking of small lumps.

The chocolate mass is fed to the pre-refiner for the first refining step, critical for efficient downstream processing. Particles are refined and agglomerates are broken by passing through two rolls. The gap between the rolls determines the particle size. Fat from milk and cocoa will become more available and particles are wetted.

After pre-refining, the chocolate mass is fed to a five-roll refiner. With each pass between the rolls,

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CHOCOLATE PRODUCTION “Flexibility is very important for today’s chocolate producers.....with the ChocoLean.

Whether you are standardized on horizontal or vertical ball mills, both can be fitted in.”

After filling and mixing the coarse ingredients, the conching process starts.

It is important to understand that using a traditional dry conche guarantees the best flavour development possible. Settings for the intense dry phase, plastic and liquid conching are similar to the traditional method and ensure the main characteristics: a well-developed intense chocolate flavour. When the conche cycle is finished and the desired recipe is made, the chocolate is pumped through ball mills for refining.

Flexibility is very important for today’s chocolate producers. Starting with a batch system, which can be extended to increase output, up to a continuous line - it is all possible with the ChocoLean. Whether you are standardized on horizontal or vertical ball mills, both can be fitted in.

With flavour as a key characteristic, what happens when comparing these three methods?

Royal Duyvis Wiener has an impressive Technology Centre. A huge pilot plant for processing cocoa, chocolate, nuts and seeds. Comparative trials were performed here on milk and dark chocolates for flavor evaluation. The chocolates made, using our three methods, incorporate the same recipe and the same ingredients.

Clearly the traditional process and the ChocoLean have a great flavour development. Using a similar recipe, the viscosity of the ChocoLean chocolate is a bit higher. The QCHOC chocolate is different in flavour, but this system suits another aspect of chocolate manufacturing and that is value added chocolate.

Studies at Royal Duyvis Wiener continue to address the issues, to set the QCHOC for a more balanced flavour and to set the conche in such a way that rheology is similar. There is more on its way.

QCHOC

A value proposition of Royal Duyvis Wiener to the traditional processing, is the QCHOC system. In this system, a unique alternative for conching is applied.

Chocolate, after refining, undergoes the same stages as in traditional conching, but yet differently. Shear is applied with centrifugal forces and increased surfaces combined with forced hot air, removing moisture and volatiles. This can be set up in a batch or in a continuous process.

Mixing in this system is done in a mixer with counter rotating double mix arms; an intense mixing step of ingredients with a fat content of 30% or more.

The vertical ball mills take care of the refining of the chocolate. A proven system to get to the right fineness of the chocolate in a most efficient way. To finish, the chocolate is pumped over an alternative conche to develop the required flavour.

You can already produce chocolate with, for example, one mixer, a ball mill and a tank with a Batch Liquid Conche. Adding tanks and ball mills allows for an increased capacity without changing your chocolate’s unique characteristics.

Above: Duyvis’ melting process of chocolate blocks starts on the melting grid and is continued inside a jacketed tank.

ChocoLean

The final system combines best of both worlds - the ChocoLean. The same conche used for the traditional process is moved to the front of this process ingredients are mixed and dosed in the conche.

Author: Royal Duyvis Wiener B.V. Technology Manager, Mr. Roy Smith Email: rsmith@duyviswiener.com

MIXER

CONVEYOR BELT COCOA LIQUOR

HORIZONTAL BALL MILL INTERMEDIATE REFINING

CONVEYOR BELT

2-ROLL REFINER 5-ROLL REFINER

CONCHE

PUMPS STORAGE TANKS

HORIZONTAL BALL MILL FINE REFINING

COCOA BUTTER COCOA/MILK POWDER SUGAR AND ADDITIVES

PUMPS MIXER/DRY CONCHE

STORAGE TANKS

VERTICAL BALL MILL INTERMEDIATE REFINING

VERTICAL BALL MILL FINE REFINING

HORIZONTAL BALL MILL INTERMEDIATE REFINING

HORIZONTAL BALL MILL FINE REFINING

BATCH LIQUID CONCHE (BLC)

PUMPS QCHOC-400 (MIXER/BALL MILL/CONCHE)

MIXER VERTICAL BALL MILL INTERMEDIATE REFINING

VERTICAL BALL MILL STORAGE TANKS FINE REFINING CONTINUOUS LIQUID CONCHE (CLC)

CHOCOLATE PROCESSING

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MACHINERY AND PLANTS FOR CONFECTIONERY INDUSTRY

Innovation - Quality - Service

CHAIN, ROTARY AND DUPLEX FORMING LINES FOR HARD AND HIGH FILLED CANDIES

CONTINUOUS COOLING & PULLING PROCESS WITH EXTRUSION AND FORMING LINE FOR SOLID AND FILLED SOFT CANDIES

Success is not a question of chance but of choice!

PRE-EXTRUSION, EXTRUSION AND FORMING LINE FOR LIQUID AND POWDER FILLED GUM

ROLLING AND SCORING LINE FOR PELLETS, TABS AND SLABS IN SINGLE OR DOUBLE COLORS

24040 PAGAZZANO (BERGAMO) ITALY - Largo del commercio, n. 103 - tel: 0039 0363 814822 - 814823 - 816259 - fax: 0039 0363 381862 - 816260

www.executive-candy.com - e-mail: info@executive-candy.com

Bittersweet: Managing the impact of COVID-19 The spread of COVID-19 pandemic has led to lockdowns in Europe and other international markets and cocoa production companies such as Italian-based GSR have had to incorporate new working methods into their daily lives, while understanding the importance of a local supply chain and their hard-working employees.

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WORKING PRACTICE “…almost all GSR suppliers are Italian and in such a situation, having real ‘fixed points’ on the national territory has allowed GSR to safeguard the company itself and all its productivity.”

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he last few months have marked an epochmaking change in economic, production and social terms. Covid-19 has brought everything into question, and many companies have found themselves facing new problems by putting in place all possible organisational resources and rethinking working methods, spaces, relationships.

Back in April, consumers rushed to the shops to stockpile on essential items to get through the pandemic and while chocolate might not be an essential item, it is a source of indulgence and comfort that consumers look for in times of uncertainty.

At that time, Nestlé CEO Mark Schneider warned that the confectionery business must ‘get ready for the storm’ as supply chain challenges were expected to intensify amid the global coronavirus pandemic.

“Food and beverage products are essential to people’s lives,” Schneider explained. “In moments like these, our purpose and values matter a lot to the people and communities we serve.”

In Europe, the majority of chocolate is sold at supermarkets and other grocery shops and so while these retail outlets remain open, the e-commerce quickly gains market share. The chocolate market is therefore expected to survive the current lockdowns and the recessional impacts without too much damage.

At GSR, a leader in the production of presses for the cocoa and oil-based seeds market based in Italy, production has never stopped. During the whole complex period that Italy, and the rest of the world faced, GSR has continued to operate thanks to the collaboration of its employees and the exceptional organisational effort to secure all workers.

During this emergency, GSR had evidence of how important it is to have a local/national supply chain.

In fact, almost all GSR suppliers are Italian and in such a situation, having real ‘fixed points’ on the national

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territory has allowed GSR to safeguard the company itself and all its productivity.

The main chocolate-consuming countries are at the centre of the COVID-19 pandemic. But, the impact on cocoa-producing countries is not yet clear. From country to country, COVID-19 measures will influence the availability of cocoa supplies. These measures include lockdowns and curfews, but also fostering actions within manufacturing facilities between employees.

The actions that GSR has put in place since the start of the so-called “phase two,” which began in May, require the social distancing between the employees with plexiglass separators between the various workstations.

The supply of gloves, masks and hand-sanitizing gels together with the control of the daily temperature and the sanitization of all the workstations, have now a consolidated practise, being precautions adopted since the beginning of the emergency.

Precisely, it is to the employees that the most heartfelt thanks go to: “We thank our employees for supporting the country’s economy and for allowing the supply chain not to stop. It is thanks to them and to our suppliers that our customers have been able to continue their activities.

The company have stated: “We want to thank all our suppliers, who allowed us to be operational, delivering important material for our customers. We thank them because, those in smart working from home and those who present themselves in the company, continued to work with sacrifice. We thank them for have accepted and accepting today the change that this situation has brought in their lives and in the way they work. They are for us an example of dedication seriousness and professionalism and we are very proud of this.”

In the coming months GSR will continue with its strategic programs for 2020: several new features will be presented, including the inauguration of the new production unit.

Main pic and above: Manufacturers like GSR have had to make sure their new methods of working are in keeping with the current climate as social distancing measures remain in place.

Below: The chocolate market is therefore expected to survive the current lockdowns and the recessional impacts without too much damage.

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BENEO’s new organic variants for the confectionery market BENEO offers functional ingredients derived from chicory roots, beet sugar, rice and wheat and their recent portfolio additions are set to offer great potential to the confectionery sector...

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BENEO

FUNCTIONAL

“Technical trials by experts at the BENEO-Technology Centre have shown positive results for these applications, as well as for improving the texture of creamy desserts and yoghurts…”

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onsumers worldwide are increasingly seeking out organic products, with figures showing they have become more important to 1 in 4 consumers in the last yeari and many willing to pay a premium price for themii. This rising demand has been driven by the growing consumer perception of organic products as healthy and natural, and therefore an intrinsic part of a healthier lifestyle.

Organic products and ingredients are also considered a vital element for ethical and sustainable purchasing behaviour, a key trend being seen within the food and beverage industry. Around the world, there are high expectations for organic products, with a compound annual growth rate of 2% and 2.6% in value predicted between 2019 and 2022 in Europe and the USA respectivelyiii, the two largest organic markets.

With that, BENEO has recently announced the expansion of its chicory root fibre and rice starch ingredient portfolio with two new organic solutions – an organic waxy rice starch, Remyline O AX DR, and an organic chicory root fibre, Orafti®Organic.

The addition of BENEO’s new organic waxy rice starch, Remyline O AX DR, completes the existing portfolio of rice starches with the availability of organic solutions for both regular and waxy rice starch. Launching globally from July onwards, Remyline O AX DR is the first of its kind to be brought to market, opening up new possibilities for product development. As a waxy rice starch, it contains no amylose and therefore delivers better stability and less syneresis, making it easier to maintain a stable texture throughout a product’s shelf life.

Remyline O AX DR is suitable for fruit preparations, as well as meat and poultry applications. Technical trials by experts at the BENEO-Technology Centre have shown positive results for these applications, as well as for improving the texture of creamy desserts and yoghurts.

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Commenting on the launch of Remyline O AX DR, Marc-Etienne Denis, Commercial Managing Director Specialty Rice Ingredients at BENEO stated: “The launch of BENEO’s new organic waxy rice starch is an important milestone for us as it means we can now offer our customers organic variants for both our waxy and regular rice starches - we see great potential for this new solution.”

BENEO’s new Orafti®Organic, is a carefully grown and selected organic variant of its popular chicory root fibre and yet another first to market. It is regionally grown and harvested by certified organic farmers in Belgium. Inulin and oligofructose remain the only proven plantbased prebiotics available, according to ISAPP (International Scientific Association for Pro- and Prebiotics).

Available to customers from September onwards, Orafti®Organic enables manufacturers to add natural prebiotic fibres that will improve taste and texture, while also allowing for fat and sugar reduction in products across key applications such as dairy, cereals, bakery and confectionery.

Regarding the launch of Orafti®Organic, Eric Neven, Commercial Managing Director Functional Fibres at BENEO, commented: “Requests for organic chicory root fibre are constantly growing so we are pleased to be able to offer this solution to our customers, and be the first in the market to do so.

BENEO is confident this move to expand our overall organic ingredients portfolio will be highly appreciated by the industry and shows particular promise for new product developments in this growing area of the market.”

FOOTNOTES i HFI 2019 ii HFI 2019 iii Global Data 2019

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Sweet success in

emerging markets OTC sweets are innovative products with health-promoting and biologically effective properties due to the addition of different ingredients. The market for this is relatively young and therefore offers manufacturers, like Winkler und Dünnebier Süßwarenmaschinen GmbH, a wide range of opportunities and enormous growth potential.

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WDS: sweetOTC “As consumers become familiar with the benefits CBD can bring to their mental and physical health, companies are increasingly tapping into the hottest new trend, leading to new product launches such as mood-uplifting chocolate, relaxation tea and sleep aid gummies.”

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The global cannabidiol market was valued at US$4.6 billion in 2018 and is anticipated to witness a lucrative CAGR of 22.2% over the forecast period, with candy products described as a significant vehicle for consumption.

his last year has seen an abundance of trade shows, product launches and discussions on the utilisation of CBD in confectionery goods. Unlike THC – the psychoactive component in marijuana – cannabidiol, or CBD oil, is legal for consumption in many countries across the globe. Derived from the cannabis plant, it comes with a whole host of perceived health benefits, from anxiety relief to pain management.

As such, this year has seen a monumental growth in its use in confectionery products. A new 2020 trend tracker report from Innova Market Insights describes the relative newcomer as one of the most high-profile ingredients in recent months. As consumers become familiar with the benefits CBD can bring to their mental and physical health, companies are increasingly tapping into the hottest new trend, leading to new product launches such as mood-uplifting chocolate, relaxation tea and sleep aid gummies.

OTC sweets with active ingredients are becoming increasingly popular with consumers. Trendy and tasty products have great potential within the market for food supplements and over-the-counter medicines. Also, with so-called supplements, e.g. new products based on hemp, companies can be successful in rapidly growing markets. ‘sweetOTC’ is a new division of Winkler und Dünnebier Süßwarenmaschinen GmbH and offers its customers complete solutions in this entire area.

More than a trend

In recent years, consumer´s individual health care entered increasingly to the focus. The ongoing trend towards a healthy lifestyle is therefore also reflected in the increasing number of sweets, becoming products with health-promoting or biologically effective properties by addition of different ingredients. These products have a very

KennedysConfection.com

large acceptance in the market e.g. as a nutritional supplements or nutraceuticals, since consumers use them in many ways to support their individual health care.

From vitamin candies to fruit gums for headaches or smoking cessation - the market is diverse and growing steadily. Supplements division is a particularly strongly expanding economy branch.

This applies e.g. for products with hemp / cannabis active ingredients. The positive properties of the hemp components are well known, enjoy a high level of acceptance and are used in different forms and dosages, even more in food, OTC products and pharmaceutical preparations.

Sebastian Dommasch, GMP Development Engineer at sweetOTC, comments: “With the development and commercialisation of new confectionery products in this field, customers are able to enter new markets and to secure decisive competitive advantages for the future. As a reliable partner sweetOTC supports its customers on this path from the beginning and helps to take advantage of new market opportunities with new products and tailor-made, legally compliant production.”

The specialists of sweetOTC adopt a holistic approach and offer their customers not only the complete development of new and individual OTC confectionery and supplements but also the corresponding matching production processes with the appropriate machines and components.

A particularly important factor is the precise and reproducible dosage of active additives and, of course, the fulfillment of GMP conformity for quality assurance - here the sweetOTC specialists can benefit from decades of experience. On the way to design innovative OTC and cannabis products, customers can access the company’s own product technology lab which is specialised on the development of new and optimisation of existing depositing processes and the associated process technology behind.

Kennedy’s Confection June 2020

25

SHOPPERS REPORT

UK shoppers help generate $41m for Fairtrade Latest figures show shoppers back Fairtrade during challenging market and care more than ever about helping farmers and workers combat low prices in trade

S

trong sales performance across commodities led to $41million in Premium going to Fairtrade farmers and workers in 2019 to invest in farmer and worker-led projects to boost local economies and improve community services in the Global South, new figures reveal.

Fairtrade Foundation’s 2019 Annual Report shows shoppers care more about Fairtrade than ever with increases across key commodities, including; • Fairtrade flowers grow by 12% • Fairtrade cocoa sales volumes increase by 23% • Fairtrade coffee volumes increase by 3% • Developing categories wine and gold show increases of 10% and 30% respectively

“In recent years – from Brexit to price crashes – we’ve been working hard to campaign for trade justice, and challenge businesses to do more for farmers and workers in their supply chains. But these figures show it’s not just us, the UK public want fairness in their supply chains as do many businesses who are doing the right thing.”

26

Kennedy’s Confection June 2020

Michael Gidney, Chief Executive, Fairtrade Foundation commented: “In recent years – from Brexit to price crashes – we’ve been working hard to campaign for trade justice, and challenge businesses to do more for farmers and workers in their supply chains. But these figures show it’s not just us, the UK public want fairness in their supply chains as do many businesses who are doing the right thing. The message is clear.

Make fairness a part of the products we know and love.

“However, as the current COVID-19 crisis has shown, there is so much more to be done to tackle poverty and redress exploitation in trade and Fairtrade is more needed than ever. During this pandemic, business and shopper support has been critical as Fairtrade sales and investment have provided a lifeline to communities.”

Lord Mark Price, Chair of Trustees, Fairtrade Foundation Board, wrote: “We know how much consumers care about the people who work hard to produce the food, clothes and everyday items we all rely on. Businesses are increasingly taking greater responsibility for the sustainability of their supply chains too, but if people aren’t paid fairly for what they do, they simply will be unable to survive – as we’ve seen starkly this year. That’s why we call on everyone who can, to buy more Fairtrade.”

Fairtrade support goes beyond certification. In Côte d’Ivoire, new initiative the Women’s School of Leadership, saw its first-class graduate and now a strong group of role models are encouraging other women in their communities to become more actively involved in the cocoa business and decision making, and sharing knowledge in human rights and gender equality. This programme was funded in its first year, by Compass Group UK & Ireland and Co-op.

Gidney added: “Fairtrade is as ambitious for change now as we were when the first certified products appeared on our shelves in 1994 - this report showcases the real-life stories of the people shoppers champion every time they choose a Fairtrade product.”

KennedysConfection.com

Competence in confectionery since 1921

Complete solutions from dosing, cooking and forming to primary, secondary and end-of-line packaging

Bars

Jellies

Chewing gum

Hard and chewy candies

Syntegon Technology has been developing machines for confectionery production since 1921.

Customers can develop and test new products throughout the entire process chain – from the kitchen to forming and packaging – in close cooperation with Syntegon Technology at several product development centers.

A comprehensive global service network complements Syntegon Technology’s line competence.

Syntegon Technology GmbH Kölnische Straße 1-3 41747 Viersen GERMANY Phone: +49 2162 248-554 E-mail: Confectionery@syntegon.com www.syntegon.com Formerly Bosch Packaging Technology

Advertorial Syntegon.indd 1

26.02.2020 14:30:51

Growing with the Asian Market Daniele Bellante, MD and CEO of Cama Group

28

Kennedy’s Confection June 2020

Cama Group continue to establish themselves as a leading packaging company for the confectionery market with their new Manufacturing Centre opening in Shanghai meeting the precise needs of the Asian market. Kennedy’s spoke with Cama’s CEO, Daniele Bellante, to find out more…

KennedysConfection.com

CAMA

GROUP New Asian Manufacturing Centre - Shanghai, China

“Since 1981, the date of its foundation, Cama has never stopped developing and fine tuning its high technology solutions and strengthening the support it delivers to all markets around the world. Something that has been reflected by our growing market share…”

T

his year, Cama Group have announced the opening of their new Research & Development and Manufacturing Centre in Shanghai, China. With enhanced operational capabilities in one of the world’s fastest growing economies, this marks a significant milestone for the global Italian company as they go forward with meeting the vast needs of the Asian market.

Cama has been present in the Chinese market since 2013, with a sales and after-sales service office, but, as a result of the increasing demand for secondary packaging automation technology in the region, the company decided that major investment and enhanced commitment was required.

CEO of Cama Group, Daniele Bellante told Kennedy’s, “We set our sights on the Chinese market firstly in 2010, which at the time, it was growing rapidly and so it felt like the right time to step in. Shanghai is the economic centre of China and offers a strong international background – the region offers an excellent supplier base, robust supply chains, convenient transportation and a high level of well-qualified people, making it the perfect base of operations for our new R&D manufacturing centre.”

The Shanghai Hub is Cama’s third global manufacturing centre and the overall goal of the operation is to develop a new range of machines specifically designed and adapted to the precise needs of the Asian market. The new machine series in development will be called CCM – Cama China Manufacturing.

“The CCM series is designed to be scalable, flexible and adjustable with minor design adjustments,” Daniele continues. “The idea is once an order is made in China, our team will manufacture the machinery and direct the parts to specific suppliers from there. You can’t manufacture the same machine when transferring it over to a different

KennedysConfection.com

country and that’s why we wanted the CCM series to stay true to Cama but to have a complete Chinese influence – that way it will respond well to the market. From that, we will know how to target different suppliers for specific purposes and develop it in our subsidiary.”

The group did consider other regions of the world for manufacturing facilities, such as India and the US, but having in-depth knowledge of the Chinese market ultimately lead to the decision of locating the facility to Shanghai.

Daniele states: “India and the US are very advanced, but they have different systems, different methods and different know-hows of the market. We didn’t want to compromise our brand and believed that developing our machines in China would be the ideal solution as we have been intuitive with their market for a long time now.

“We wanted to have a subsidiary that integrated with the market and transferred our technical know-how. We noticed that the Chinese markets did not have a lot of domestic knowledge in hi-tech packaging with a particular lacking in machinery innovation and so we wanted to inject our own expertise to come up with a fresh range of ideas.”

Cama’s subsidiary will consist of a main office and a production area and inside of the industrial compound, there will be offices for service, project management and accounting. There will also be an assembly area where five to six machines will be able to be produced at one time and displayed to prospective customers.

“We didn’t want to manufacture and move across two different regions with our machinery,” Daniele continues. “That’s why there will be enough space to produce an encouraging number of machines and use part of that surface to carry out domestic products. We will then be able to display these machines as well as our CCM series in a show room for our customers and that will be the main focus of our hub.”

The impact of COVID-19 has ultimately meant a slight delay in the official opening of the hub with disruptions being most likely when the subsidiary facility is up and running to deliver machinery. However, the group remain positive for the future of their Shanghai facility and want to ensure their customers that the current climate will not affect their long-term endeavours.

Daniele concludes: “Since 1981, Cama has never stopped developing and fine tuning its high technology solutions and strengthening the support it delivers to all markets around the world and this is something that has been reflected by our growing market share.

“Our drive is a combination of quality and know-how. Manufacturing this kind of line in China is difficult to develop in any situation and especially in the current climate, it’s been tough to navigate what to do.

But sometimes, you learn more when times are tough, and at Cama, we are doing all we can to stay positive and resilient for our customers.”

Kennedy’s Confection June 2020

29

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

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

Tempering machine type UF-100-HYBRID

Belt coater type DRA-2000

Sprinkling unit type SVB-1300

Cluster machine type PMN-6/420

Decorator type DW-1050-C

Tempering machine type UF-500-P

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

Società Base Coop. S.R.L

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

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Kennedy’s Confection June 2020

KennedysConfection.com

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

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

INGREDIENTS 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

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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

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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 June 2020

01.09.17 10:55

31

MACHINERY CARAMEL COOKING SYSTEMS

CHOCOLATE DEPOSITORS

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ConfecECO Manufacturing plant for up to 600 kg/h

NEW

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

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www.chocotech.de

WDS

WINKLER und DÃœNNEBIER SüÃ&#x;warenmaschinen

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R

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Schokoladenformen Chocolate Moulds

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

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Chocolate Equipment

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CHOCOLATE MOULDING PLANT

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

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

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Kennedyâ&#x20AC;&#x2122;s Confection June 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

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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

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

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

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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

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

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

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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

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ADMWildEurope_SupplierEntry_70x130-RZ.indd 1

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MACHINERY HARD CANDY WRAPPING EQUIPMENT

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

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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

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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

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

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JAF Inox

Berndorf Band GmbH

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

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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.

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

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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 June 2020

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NEXT

Coming up

MONTH

IN THE NEXT ISSUE…

Healthier products

The term ‘healthy confectionery’ may seem like an odd, juxtaposing term – but we want to look into it further.

The Kennedy’s team will focus on the healthiest and unhealthiest candy and chocolate options on the market that may surprise a few of you. We will also be looking at the new developments in OTC-Candy and CBD infusions and why the UK is still somewhat reluctant to take these innovations to the next step.

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Kennedy’s Confection June 2020

Starch moulding and drying Jellybean centres, marshmallows, starch gums, caramels, nougat – we will be looking at the starch moulding technique in the confectionery industry. How has the technique developed in recent years? Which manufacturers stick to a traditional method? Is starchless depositing the better option? Find out all of this and more in our July issue.

German Focus

“The BDSI represents the economic interests The German confectionery of over 200 German industry has not been immune to the coronavirus pandemic with confectionery companies 52% of companies reporting first and has recently called quarter decreased sales, according to studies from the Federal on the government Association of German Confectionery Industry (BDSI). The BDSI represents the economic interests of over 200 German to give priority to the confectionery companies and has recently called on the domestic economy in government to give priority to the domestic economy in order to secure jobs and investments in the country. order to secure jobs Kennedy’s will be looking into the German confectionery and investments in the market, having in-depth discussions with leading names regarding new ingredients, techniques as well as the undeniable country…” impact of the coronavirus pandemic.

KennedysConfection.com

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THE WORLD’S LEADING INTERNATIONAL CONFECTIONERY BUISNESS JOURNAL SINCE 1890

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CHOCOLATE BISCUIT TIME 12 million biscuits produced every week

www.tunnock.co.uk

J002847 Kennedys Biscuit Time A4.indd 1

13/12/2019 14:20