Kennedy’s Confection magazine

CELEBRATING 130 YEARS IN PRINT

Estd. 1890

Best Group Editor

AWARD

a specialist publication

by Kennedy’s

Cirkle Oskars 2019

The award winning business journal for the global confectionery industry

MARCH 2021

COVER EXCLUSIVE

The COATING

revolution How the Wolf family has become a leader in belt-coating and pioneer in tempering

PAGE 16 German Sweets Virtual Expo: What to expect at this virtual trade fair made for confectionery lovers

03/

21

EDITORIAL

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

ADVERTISING

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

EVENTS

Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk

ACCOUNTS

Enquiries to: accounts@kennedys.co.uk

SUBSCRIBE

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

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 W

elcome to the March issue of Kennedy’s Confection.

One topic I think many of us are tired of hearing about is the COVID-19 pandemic – it’s now been a year since this virus changed the lives of people across the globe. But there is hope that things will return to normality soon.

So, Kennedy’s reached out to the likes of MacIntyre Chocolate Systems and tna solutions to find out how they have been rising to the COVID challenge. Find out more on page 23.

And, while trade shows are still affected right now, many organisers are hosting virtual events to still give brands the chance to showcase their latest and greatest products. One show that is on the horizons, that we are all excited about, is the German Sweets Virtual Expo. Kennedy’s exclusively spoke to the show organisers about what to expect. On page 16, we reveal a snapshot of some of the exhibitors to watch out for.

Despite the uncertainty in the world, this hasn’t stopped the industry from developing new innovation. Family business, Wolf Machines, has made a name for itself as a world leader in belt-coating and is excited to showcase the revolution in tempering machines – its new Twin-Hybrid Temper. On page 12, we find out more about the company’s history and its latest innovations.

Something we are all looking forward to is one of our favourite chocolate occasions – Easter. Ferrero’s Easter range for 2021 is revealed on page 30.

And finally, we delve into some of the latest updates in the sector.

Chocolate retailer Thorntons has revealed that it will be closing down physical stores across the UK as a result of the COVID-19 pandemic (p4). But, on a more positive note, we also see more and more brands committing to more sustainable initiatives across the sector. For example, Symrise has announced it has joined a human rights and sustainability initiative and Mars has committed to developing more eco-friendly packaging (p6).

Everything from the latest innovations in the industry through to new digital events are revealed in our March edition.

Sit back, relax and enjoy.

Stay safe!

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

Kennedy’s Confection March 2021

01

Contents 03/21

12

Cover EXCLUSIVE THE COATING REVOLUTION Wolf Machines has taken its family values and years of expertise and grown into a world leader in the manufacturing of belt-coating equipment and a pioneer in developing innovative tempering machines.

Everybody in the family has their own role and are really involved ... I feel being a family means we can communicate clearly.

MARVIN WOLF, WOLF MACHINERY

[

SPECIAL FEATURE: THE German SWEETS VIRTUAL expo 16 GERMAN SWEETS VIRTUAL EXPO

German Sweets, the export association of the German confectionery industry will be hosting a virtual trade fair for confectionery lovers all over the world. Kennedy’s finds out more

24 FOCUS ON FLEXIBILITY

tna shares three ways adaptable confectionery processing can help brands keep ahead of the curve in light of COVID-19

26 STARCHLESS ON THE FAST LANE

Winkler and Dünnebier shares its insights on innovative manufacturing technology for gums and jellies with functional properties

30 WHAT’S NEW THIS EASTER?

An overview of what to expect from The Ferrero Group in its Easter range for 2021

23 RISING TO THE COVID CHALLENGE

MacIntyre Chocolate Systems shares how it has worked hard during the past year to meet the demands of the Coronavirus

02

Kennedy’s Confection March 2021

Regulars 01 LEADER

Andrea Pluck discusses the current climate for the confectionery sector

04 NEWS ROUND-UP

New growths, trends, launches and updates within the industry

08 BRAND NEWS

Mondelēz to reduce virgin plastic use and Barry Callebaut opens new chocolate factory in India

31 GET IN CONTACT

Classified advertisements and directory listings

36 ALSO THIS MONTH

Nestlé announces plans to roll out chocolate made exclusively with the cocoa fruit

22 A NEW NUTRITION CENTRE

Tate & Lyle has launched its new Nutrition Centre designed to increase awareness of evidence-based science for ingredients

22

24

2628 April 2021 2628 April 2021 2626-28 28April April2021 2021

GERMAN SWEETS SWEETS GERMAN GERMANSWEETS SWEETS VIRTUAL EXPO VIRTUAL EXPO VIRTUALEXPO EXPO

Are you aaprofessional professional buyer, professional buyer, Are Areyou youa professionalbuyer, buyer, international importer, distributor? international importer, distributor? international internationalimporter, importer,distributor? distributor?

Then German Sweets, the export association of the German Then ThenGerman GermanSweets, Sweets,the theexport exportassociation associationof ofthe German Sweets, the export association of theGerman German confectionery industry, invites you to the first German Sweets confectionery confectioneryindustry, industry,invites invitesyou youto tothe thefirst firstGerman GermanSweets confectionery industry, invites you to the first German Sweets Virtual Expo, which will take place from 26th to 28th April 2021.

Virtual VirtualExpo, Expo,which whichwill willtake takeplace placefrom from26th 26thto to28th 28thApril April2021.

2021.

Expo, which will take place from 26th to REGISTER FOR FREE following the QR-Code or link: REGISTER REGISTERFOR FORFREE FREEfollowing followingthe theQR-Code QR-Codeor orlink: FOR FREE following the QR-Code or link: https://ve.6connex.eu/event/german-sweets/login https://ve.6connex.eu/event/german-sweets/login https://ve.6connex.eu/event/german-sweets/login https://ve.6connex.eu/event/german-sweets/login

At virtual trade fair confectionery enthusiasts from all over the world have the thisvirtual virtualtrade tradefair fairconfectionery confectioneryenthusiasts enthusiastsfrom fromall allover overthe AtAtthis this virtual trade fair confectionery enthusiasts from all over theworld worldhave havethe the opportunity to establish contacts with German confectionery manufacturers opportunity opportunityto toestablish establishcontacts contactswith withGerman Germanconfectionery confectionerymanufacturers opportunity to establish contacts with German confectionery manufacturers from all product categories. fromall allproduct productcategories. categories. from product categories.

As registered visitor you benefit from numerous advantages: Asa registeredvisitor visitoryou youbenefit benefitfrom fromnumerous numerousadvantages: advantages: As aaregistered registered visitor you benefit from numerous advantages: range of sweets and snacks ‘Made in Germany’ •• •Large Largerange rangeof ofsweets sweetsand andsnacks snacks‘Made ‘Madein inGermany’ Germany’ Large range of sweets and snacks ‘Made in Germany’ •• •Live chats directly translated into numerous languages Livechats chatsdirectly directlytranslated translatedinto intonumerous numerouslanguages languages Live chats directly translated into numerous languages calls with German confectionery manufacturers •• •Video Videocalls callswith withGerman Germanconfectionery confectionerymanufacturers manufacturers Video calls with German confectionery manufacturers Exclusive ‘New Product Stage’ •• •Exclusive Exclusive‘New ‘NewProduct ProductStage’ Stage’ Exclusive ‘New Product Stage’ •• •Insights Insightsinto intotrends trendsand andbackground backgroundinformation informationon onthe theindustry into trends and background information on the industry Insights into trends and background information on the industry

German GermanSweets Sweetswebsite website- www.germansweets.de - www.germansweets.de German German Sweets Sweets website website -- www.germansweets.de www.germansweets.de SweetsExport ExportGuide Guide--www.online-seg.de - www.online-seg.de German GermanSweets Sweets Export Guide German www.online-seg.de German Sweets Export Guide - www.online-seg.de

NEWS ROUND UP

Cargill expand’s it’s Veliche couverture chocolate line

™

Cargill has announced that it is expanding its Veliche™ line with two dynamic, Signature Origins dark couverture chocolates.

This will make Cargill one of the only gourmet chocolate suppliers to bring flavours of El Salvador and the Democratic Republic of Congo to chefs around the world.

As only small quantities of cocoa beans are produced in El Salvador, those that do grow in its “rich, volcanic” soils are “highly prized”.

To make the country’s flavours accessible to chefs, Cargill partnered with the thirdgeneration cocoa famers of the Hacienda San José Real de la Carrera.

Wim Bastiaens, Cargill’s Gourmet and Distribution Director said: “In developing our new Signature Origins products, we searched the cocoa-growing regions of the world to bring chefs chocolate with unique flavour

profiles that truly stand apart from current gourmet offerings.

“Our Usulután 65 Signature Origin dark couverture chocolate from El Salvador and Okapi 65 Signature Origin dark couverture chocolate from the Democratic Republic of Congo are the result – gourmet chocolates that will surprise and delight consumers’ palates.”

Nearly 12,000 kilometres east, Cargill discovered the Okapi Cooperative in the Democratic Republic of Congo, which produces an herbaceous cocoa with flavours of spices and dried fruits.

These unique cocoa beans will be grown exclusively for Cargill and used to craft its Okapi Signature Origins dark couverture chocolate.

Thorntons set to close all UK stores Chocolate retailer Thorntons has announced that it plans to permanently close its UK retail store estate in response to the COVID-19 pandemic.

In a statement, Thorntons bosses said: “Unfortunately like many other retailers, the obstacles we have faced and will continue to face on the high street are too severe. Despite our best efforts we have taken the difficult decision to go into full consultation to start the permanent closure of our retail

store estate.

“We understand that this will be an uncertain and concerning time for our colleagues and we will actively support them during this period.”

This news could see up to 600 jobs put at risk.

The statement concluded: “We remain committed to our iconic Thorntons brand and will continue to invest further in the future potential to ensure we evolve with the times.”

“We understand that this will be an uncertain and concerning time for our colleagues and we will actively support them during this period.”

04

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KennedysConfection.com

NEWS ROUND UP

Mondelēz acquires Australian premium cracker company Mondelēz International has announced that it has acquired Gourmet Food Holdings Pty Ltd – an Australian food company with a “strong position” in the premium biscuit and cracker category.

Gourmet Food has brands including OB finest, Olina’s Bakehouse and Crispbic, and also offers “on-trend innovations” like health and well-being offerings.

Included in the transaction is Gourmet Food’s pre-packaged seafood business including the Ocean Blue brand. There are no closing conditions, and the transaction is expected to close in April.

Dirk Van de Put, Chairman and CEO of Mondelēz International, said: “This is a great strategic asset for us in a very important market. With our iconic biscuit brands such as Oreo and belVita, as well as our leadership in chocolate with Cadbury, this acquisition will accelerate our

broader snacking leadership in Australia and New Zealand.”

Oliver Flint, current Chief Operating Officer, has been appointed as Gourmet Food’s Managing Director while cofounder and CEO Todd Wilson will remain with the business as an advisor. Mondelēz International

will provide Gourmet Food with resources to accelerate growth, while leveraging its manufacturing, research and development capabilities.

Maurizio Brusadelli, EVP & President, Asia Pacific, Middle East and Africa, Mondelēz International, added: “With

fast-growing premium and wellbeing products, strong customer relationships and agile, local manufacturing, these brands will be a great complement to our local portfolio. We are excited to welcome Oliver, Todd and the entire Gourmet Food team to our organization.”

Symrise joins sustainability and human rights initiative Symrise has joined the international initiative AIM-Progress, which unites manufacturers and their suppliers committed to sustainability and respect for human rights through the supply chain.

AIM-Progress provides members with a forum for collaborative exchange, mutual audit recognition, continuing education and networking with similar initiatives.

This initiative will make it possible for Symrise to exchange information with customers and suppliers and will enable the development of joint strategies to make supply chains more sustainable and equitable quickly, efficiently and comprehensively.

KennedysConfection.com

Bernhard Kott, Chief Sustainability Officer at Symrise, commented.

“Membership in AIM-Progress will help us to improve existing processes. Thanks to the mutual recognition of audits, we can, for example, assess our suppliers more quickly according to sustainability criteria.”

AIM-Progress has developed a four-stage process that checks compliance with common quality standards, among other

things. This allows participating companies to see which suppliers have already been assessed and how, for example in terms of sustainability criteria and quality.

The initiative also looks at human rights compliance through the supply chain to help members develop meaningful auditing procedures for suppliers and establish opportunities for employee involvement and to ensure payment of fair wages.

Kennedy’s Confection March 2021

05

BRANDNEWS

interpack opens exhibitor registration for 2023 event Show organisers have now opened up registration for interpack and components 2023. Interested companies from the packaging and processing industry can now register online at www.interpack. com.

The trade fair will take place from 4 to 10 May 2023 at the Düsseldorf Trade Fair Centre. interpack is a platform for complete value chains and includes processes and machines for packaging and processing packaged goods, along with

packaging materials, packaging containers and packaging manufacture, complete with services for the packaging industry.

Exhibitors that gained approval for interpack 2021, which was cancelled due to the pandemic, can rebook.

The supplier trade fair, components, will take place in parallel with interpack again.

Those interested can also register for this now, at www.packagingcomponents.com.

Mars to develop a new eco-friendly packaging Mars Wrigley has formed a two-year partnership with Danimer Scientific, a leading developer and manufacturer of biodegradable materials to develop home compostable packaging for a more sustainable planet.

Mars will leverage the company’s portfolio of treats and snacks to enable consumers to compost at home, working together with consumers and supply-chain partners to support a healthy planet.

The first brand Mars will introduce is Skittles in the U.S ¬– enabling consumers to enjoy environmentally friendly treats.

Mars plans to introduce Danimer Scientific’s signature packaging, Nodax® polyhydroxyalkanoate (PHA), which is produced through natural fermentation processes using plant oils such as soy and canola and biodegrades in both soil and marine environments.

The aim of this collaboration is new, biodegradable packaging for various Mars

06

brands, starting with smaller and single packs that are more likely to be littered and typically less likely to be recycled.

“The impact of plastic on nature is one of the major sustainability challenges of our generation. There are no simple solutions and transformational innovation is necessary, we have to think and act differently,” said Alastair Child, Mars Wrigley VP of Global Sustainability.

“Collaborating with Danimer to advance this breakthrough technology represents a major step to creating positive societal impact and better environmental outcomes across the full lifecycle of small, flexible packaging.”

Kennedy’s Confection March 2021

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02/02/18 13:43

BRANDNEWS

Mondelēz to significantly reduce virgin plastic use Mondelēz International has announced that it has committed to reducing its virgin plastic use in order to combat plastic pollution.

M

ondelēz will be decreasing its use of virgin plastics in its packaging as part of ongoing efforts to eliminate, reduce, replace and recycle plastic packaging across its portfolio.

The company has also stated that it supported the introduction of a US Federal recycling scheme that takes into account the different types of plastic packaging used across the industry.

Mondelēz also revealed that although it has a “significantly below-sector-average” use of plastics in its portfolio by weight, it will continue to reduce plastic packaging. By 2025, the company aims for an at least 25% reduction in virgin plastic use in its rigid plastic packaging or a 5% reduction in virgin plastic use in its overall plastic packaging portfolio, assuming constant portfolio mix.

This will be achieved through a range of measures including the elimination of plastic material,

08

“Given the strong progress we’ve made in packaging, and our focus on leading a sustainable future for snacking, we’re committing to reductions in virgin plastics use” increased use of recycled content and the adoption of reuse models for the company’s portfolio.

Dirk Van de Put, Chairman and Chief Executive Officer, commented: “Our support for a more sustainable future for plastics is clear. We’re already one of the most efficient users of plastic packaging in the consumer goods space and we’ve made significant strides to reduce plastic packaging use, substitute plastics for other materials and design for recyclability.”

“Given the strong progress we’ve made in packaging, and our focus on leading a sustainable future

Kennedy’s Confection March 2021

for snacking, we’re committing to reductions in virgin plastics use and investments in innovation to remove packaging or switch to more easily recyclable materials.”

These commitments build on the company’s existing 2025 goals to use 5% recycled content by weight across its plastic packaging and to design all packaging for recyclability, a goal the company is on track to achieve with 94% of packaging already designed to be recycled.

The company currently invests over $30 million a year in technology, resources and recycling infrastructure and anticipates an

acceleration in this investment over time. In total, between 2019 and 2025, Mondelēz International anticipates spending approximately $300 million in creating a sustainable future for plastics.

Mondelēz also outlined how it is supporting the nationwide recycling scheme in the US by using lightweight plastic packaging to protect food, which reduces its plastic packaging footprint by weight. It also brings environmental benefits like helping reduce transportation emissions and prolonging shelf-life.

The company went on to say that “while packaging can be increasingly designed for recyclability”, recycling infrastructure improvements, such as those proposed under Extended Producer Responsibility (EPR) schemes, are needed globally, particularly for flexible films. The company is lending its support for a reasonable, Federal EPR scheme in the United States that caters to flexible films, as well as other plastics.

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INCREASE PRODUCTION EFFICIENCY

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Over 70 models offered and custom designs available Integrates with all regular and jumbo-sized moguls Compatibility with high-speed machines Contoured corners will not trap moisture or starch residue Integrates easily with older wood and plastic trays Stack without sagging or warping Can be used continuously in temps -60 to 250°F

X-DTect T M available only in MFG starch trays » Patent pending X-ray detectable composite material » Production recall prevention and protection » Contaminant detection down to 1 cubic mm

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» Open sides promote air circulation and thorough drying » Space-saving stacking design » Contoured edges and corners eliminate trapped residue

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Stock Boxes Model No. 920108, nested with lid

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

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

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Kennedy’s Confection March 2021

09

BRANDNEWS

Barry Callebaut opens new chocolate factory in India The Barry Callebaut Group has officially opened its new chocolate and compound manufacturing facility in Baramati, India.

B

arry Callebaut’s new factory represents its biggest investment in India to date. The new chocolate factory and warehouse include an R&D lab and assembly lines capable of manufacturing chocolate and compound in different delivery formats, catering to the various needs of its customers – international food manufacturers, local confectioneries and semiindustrial bakers and patisseries.

Once fully operational, the 20,000 square-metre facility will employ between 100 to 120 people, creating new skilled jobs, mainly in engineering and production. The new plant also features a variety of energy and water-saving solutions in the areas of infrastructure, production equipment and the overall facility energy control system.

The factory in Baramati will also produce sustainable chocolate and compound products under the Van Houten Professional brand in the country.

10

“The new factory in Baramati celebrates India’s rich chocolate heritage and marks a new milestone in Barry Callebaut’s history of direct investment in India” Antoine de Saint-Affrique, CEO of the Barry Callebaut Group, commented: “The new factory in Baramati celebrates India’s rich chocolate heritage and marks a

Kennedy’s Confection March 2021

new milestone in Barry Callebaut’s history of direct investment in India.

It underlines our commitment to the world’s second most populous country, a confectionery market

with great potential. In line with our ‘smart growth’ strategy, the new factory expands our local production footprint in the region.”

In addition to the new factory, Barry Callebaut’s production network in India includes another chocolate factory in Pune (Maharashtra) and a specialties and decorations factory, also located in Baramati. Together with its existing chocolate academy and sales office in Mumbai, the company states it “is well positioned to expand its work with customers to co-create innovative chocolate for local consumers”.

Dhruva Jyoti Sanyal, Managing Director for Barry Callebaut India, added: “The opening of our new flagship chocolate factory marks an important step forward in advancing our business across more regions of India. This new facility underpins our ability to deliver a broad portfolio of locally produced chocolate products that meet the increasingly diversified needs of consumers in India’s fast-growing chocolate and cocoa.”

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GETTING HIGHER QUALITY

SUCROMASTER® www.chocotech.de

U N I Q U E FO R YO U R N EEDS

MACHINERY

The COATING W revolution Wolf Machines has taken its family values and years of expertise and evolved into a world leader in belt-coating and a pioneer in tempering machinery.

Kennedy’s exclusively spoke with father and son, Michael and Marvin Wolf, to find out what sets the family business out above the rest.

12

Kennedy’s Confection March 2021

ith family values at its core, Wolf Machines has just under a century of knowledge and experience under its belt which has seen the company grow into a world leader in the manufacturing of belt-coating equipment and innovative tempering machines.

Established in 1930, in Dresden, Germany, as a result of the worldwide crisis in the late 20s, Wolf made its name by not only manufacturing machines for confectionery production, but also for the chemical and pharmaceutical industry.

Michael Wolf, C.E.O. / P.D.G., whose great grandfather formed the company, said: “My great grandfather was the head engineer for Lehmann in the 1920s, which at the time was the largest manufacturer in the world for chocolate machines. Wolf was then created

KennedysConfection.com

“Everybody in the family has their

own role and are really involved and I feel being a family means we can communicate clearly. Company decisions become family decisions, which help us to work together to improve machinery in the industry.”

around the time of the great inflation and so we were forced to find our way through this worldwide crisis. The company manufactured machines, as well as provided repairs and the sale of used equipment.”

In 1952, the business relocated to western Germany and started again “from scratch”.

Since then, the family business has been passed down through generations of the Wolf name, who are still using their expertise to find solutions for its customers.

Family is at the centre of the Wolf brand, with all key functions of the company fulfilled by the fifth generation of the Wolf Family.

For Marvin Wolf, son of Michael Wolf, being a family business is a “huge advantage”.

He continued: “Everybody in the family has their own role and are really involved and I feel being a family means we can communicate clearly. Company decisions become family decisions, which help us to work together to improve machinery in the industry.”

Experience with competitors and other brands in the industry is another element that makes Wolf stand out.

Marvin explained: “We know all of the other brands or we have traded the machines with other competitors, and so we know where we can improve something and what the customer is missing.”

To date, Wolf is proud to be a world leader in belt-coating equipment and is focused on creating and developing “revolutionary” tempering machines.

Michael said: “We are focusing on new machinery production, which is 80% of the business. But belt-coating is one of the most important products for us in addition to tempering machines.

“For a couple of years, we have been developing the new Hybrid Tempering machine, which is a real revolution; it’s an item that will replace all older, smaller tempering machines.”

A new era for mass tempering Behind the scenes, Wolf is busy developing the next best product for the market and, as a result, has an impressive range for tempering machines.

Its automated Hybrid-Tempering machine is a prime example. With outputs of 50, 100 and 200 kg/h, it is perfect for small and fluctuating consumption rates as well as for masses that are hard to process or have high fat and milk content.

The machines’ multi-zone tempering process guarantees perfect pre-crystallisation, especially for special-coloured masses of different viscosities. It also has an integrated rotary valve pump, which is easily reached – ideal for cleaning purposes. The chocolate masses could reach distances of up to two metres vertically and horizontally. In addition, the stainless-steel pump feeds the separate decrystallising unit which is followed by the tempering zone and the reheating zone. The automatic tempering system can be cooled directly either by freon insert or a water chiller.

The new Twin-Hybrid-Temper The highlight of the Wolf tempering portfolio is its new twin hybrid tempering machine, which Michael describes as a “real revolution”. This machine allows, for the first time, two different masses to be tempered simultaneously in one machine. It is a space-saving solution for feeding, casting

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Kennedy’s Confection March 2021

13

WOLF MACHINES

Machines are able to communicate with each other and loading can be automated. This is supported by the automated process control which means this line can be used flexibly for different recipes with different masses. or one-shot lines with two different mixes.

Its temperature control machine is also less expensive to buy compared to two individual machines.

On top of that, the Twin-Hybrid can be used flexibly at any location thanks to its mobile design with rollers.

This product is no doubt a revolution in small tempering machine technology; three-stage tempering ensures optimum pre-crystallisation for all filling and chocolate masses.

Michael added: “It’s all non-rusting, TIP and clean in place possible. This is a single machine that can be used all over the factory; it’s mobile, easy-to-clean and threestage tempering.”

A world leader in belt-coating Belt-coating machines are at the centre of the Wolf brand, and the company is proud to offer products that provide endless benefits.

It’s spraying and dosing system, for example, guarantees gentle and even application

14

Kennedy’s Confection March 2021

of masses, even with small products or unshaped cores.

Its double nozzle tube also enables two different masses to be processed in one set and it’s also flexible to produce double-layer products. Wolf’s systems are ideal for any kind of fat mass, water or syrup.

Hygiene is also at the core of the brand’s machines. The WOLF Coater, for example, has an innovated Cleaning in Place (CIP) system that meets the latest technological developments and current hygiene regulation.

The advantages are clear – shorter cleaning times and a machine always ready for operation. Finally, the machine is made of stainless-steel and non-corrosive materials.

Among the benefits of a Wolf machine is energy efficiency. All machines are designed to be as environmentally friendly as possible. For example, using a closed air recycling system, Wolf machines have low energy consumption.

The Wolf Heated Scraper also keeps waste to a minimum. This feature ensures a smoother product with its heat transfer to the belt and

reduces loss of mass. Scraped chocolate is fed back into the coating process, which means less time cleaning – the belt is kept clean and after a completed coating process the machine is immediately ready for use.

Another key feature of Wolf’s coating machine is fully automatic Siemens PLC control. This programmable control allows a combination of nozzles and spray nozzles to be incorporated into one nozzle tube for chocolate application. The combined coating process can be controlled fully automatically via the selfprogrammable control (PLC) from Siemens.

The WOLF Coatmaster-System is a highlight of the Wolf portfolio – a fully automated production line that produces large quantities in a very short time.

Machines are able to communicate with each other and loading can be automated. This is supported by the automated process control which means this line can be used flexibly for different recipes with different masses.

The system is ideal for energy saving in terms of the output rate compared to conventional manufacturing methods and an air recycling module saves additional energy.

Knowledge is key With decades of experience in the developing and servicing machines for not just the confectionery sector, but also pharmaceutical and chemicals, it’s clear that Wolf’s vision will benefit customers far and wide.

The brand’s products solve problems for its customer and are a direct result of its family values and knowledge that generations of the Wolf family have gained on its journey to its status as a leader in chocolate manufacturing technology.

KennedysConfection.com

New machines for the confectionery Industrie since 1930 Complete solutions from coating, chocolate tempering, cluster forming, enrobing, decoring, pouring and much more. New and second-hand machines for the confectionery, chocolate and pharmaceuticals industry.

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Wolf offers efficient quality machines with the highest hygiene standards, capable of processing any fat based mass.

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LOTHAR A. WOLF SPEZIALMASCHINEN GMBH Max-Planck-Straße 55 32107 Bad Salzuflen GERMANY Phone: +49 (0) 52 22 / 98 47 - 0 E-Mail: info@wolf-machines.de www.wolf-machines.de

VIRTUAL

SHOW

German Sweets Virtual Expo

German Sweets, the export association of the German confectionery industry, has announced that it will be hosting a virtual trade fair for confectionery lovers all over the world. Kennedy’s spoke to the show organisers exclusively to find out what’s in store.

T

he German Sweets Virtual Expo trade fair will be held 26 April – 28 April, welcoming professional buyers, international importers and dealers, and those interested in the sweets and snack world.

The event will give participants the opportunity to establish contacts with German confectionery manufacturers from different product categories.

Across the two-day event, there will be: - A large selection of sweets and snacks ‘Made in Germany’ - Live chats with integrated translation into numerous languages - Video calls with German confectionery manufacturers - An exclusive ‘New Product Stage’ - Insights into trends and background information on the industry

Chr. Storz GmbH & Co. KG Chocolate – just good, but boring? Not entirely, Chr. Storz’ chocolate has been described to taste wonderful and is full of fascinating creativity. Whether for Christmas, Easter, Valentine’s Day, Halloween, springtime, events for kids, sweet gifts, or a promotion, Storz offers a huge variety of ideas for all purposes.

Since 1884, Storz has offered reliable recipes, the finest chocolate and one of the best hazelnut praliné qualities, all made in Germany.

A whole host of confectionery brands have signed up to this unique event. Here is an overview of the exhibitors to expect next month:

Bodeta Suesswaren GmbH Bodeta Suesswaren GmbH is a long-standing manufacturer of high-quality hard candies and sugar-coated candies. Not only does Bodeta produce under its own Bodeta brand, but also offers a vast range of private label products due to the extensive inhouse product knowledge, experience and flexibility.

Bodeta supplies to most market sectors – retailers, distributors, pharmacy/drug stores, gourmet stores etc. – across the world.

Kosher and organic products also available.

Bodeta brand also offers a vast range of private label products due to the extensive in-house product knowledge, experience and flexibility.

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Confiserie Heidel Confiserie Heidel stands for fine chocolate and praline chocolates in extraordinary packages for nearly every occasion. The first products were placed on the market in 1982. At that time, the focus was more on gift figurines than on the chocolate itself. Since then, the aspect of pleasure became more important and came to the fore of all new developments.

Today, Confiserie Heidel is described as an extraordinary chocolate brand that has found many enthusiastic fans. For the chocolates itself, Confiserie Heidel mainly choose high quality cocoa from the best growing areas in the world. Utmost care at every work stage and precise product controls are the principle of the production. Fresh production and regular inspection of freshness are beyond all question. Top quality does not only depend on knowledge, experience, and outstanding production techniques, but also on a high amount of creativity.

The brands aim is to retain proven tradition, while introducing innovation. It is Confiserie Heidel’s desire for being creative with chocolate, from the recipe to the final package. For this reason, the holistic creative product idea is the principal quality feature of Confiserie Heidel.

Creating chocolate products is an unbelievably exciting, creative and very complex process at the same time, in which many people are involved. These are mainly chocolatiers, production specialists, and purchasers, together with product and graphic designers, who are responsible for the packaging ideas and the exquisitely designed Heidel products.

Confiserie Heidel’s big advantage is to be part of a group of companies, whose members cover a wide spectrum of competencies, a variety of extraordinary products, and production possibilities.

This allows Confiserie Heidel to develop and produce the exclusive chocolate, pralines, and nice packaging in whole within the group.

Dr. C. SOLDAN GmbH The pharmacist Dr. Carl Soldan developed the first sweet recipes combining eucalyptus and menthol in Nuremberg in 1899.

In 1923, he created the Em-eukal cough sweet and, since then, millions of people have come to appreciate its soothing and vitalising effect.

Today, the family-run company Dr. C. SOLDAN offers connoisseurs around the world several delicious varieties and in Germany Em-eukal is the top-of-class product in pharmacies – a unique success story.

Eichetti Confect Spezialitäten Described as trendy, original and exclusive, Eichetti is a traditional family business with over 100 years of experience.

Its extensive range consists of: - Ice confectionery – traditional and proven - Confect creations – innovative and trendy - Waffle specialties – crispy and crunchy - Brause power – fruity and sparkling The brand prides itself in offering unique products that guarantee “fast sales and offer attractive margins”. Its special flexibility and short decision-making processes make the company a competent partner.

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VIRTUAL

SHOW

HOCH GmbH Oblatenfabrik

Gut Springheide GmbH From the outside, it looks like an ordinary chicken egg.

But crack the shell to get the inside story – a rich praline filling that will please the eye and taste buds. Based in Germany’s Münster region, the Gut Springenheide artisanal farm came up with this creative and sustainable use for empty eggshells. The egg whites and yolks are used on-site to create delicious pancakes and omelettes. After careful cleaning, the empty shells are filled with the finest praline. Packaged in a typical egg carton containing four praline eggs, this is a delightful idea for a happy Easter time.

BELOW: Monster Money – edible bank notes

For over two centuries, the manufacturing of thin wafers has been in the safe hands of family firm HOCH – now in its seventh generation.

In the early days of the company’s history, the core business was communion wafers but, over time, the production of baking wafers gained in importance. HOCH not only represents tradition, but also creativity and modernity.

In recent years, the company has continually expanded its wafer range to include a series of decorative wafers.

Its decorative wafers come in a variety of shapes such as hearts, bunnies, pumpkins and Christmas trees, and provide a cheerful highlight for any occasion.

In 2002, the brand Hoch Fun Food was introduced to bring a range of edible paper products to the market.

These have proved incredibly popular, especially with its younger customers.

Watch out for the HOCH Fun Food edible papers, which come in all kinds of colours, flavours and shapes – edible paper for every occasion!

For example, the brand has launched Monster Money – edible bank notes. The paper is printed with foodgrade colouring. In addition, there are Monster Papers Tongue Stickers and Edible Easter Grass which can be used to line Easter nests.

Hanns G. Werner GmbH + Co.KG Hanns G. Werner GmbH + Co. KG is a private owned, medium-sized manufacturer of small sized decoration dragées for industry use (bulk) as well as that the company supply to wholesalers in HoReCa packing units (e.g., 1 kg bags).

The products are for the decoration of bakery products like donuts, rumballs and cupcakes, chocolate drops (Jazzies and Jimmies), and ice cream products (dipping as well as industry use – ice cream lollies) – a big market is the home baking sector.

New to the brand is a range of organic decoration products in bulk and in reusable glass jars with nature cork. You can find out more by watching this short video: https://www.werners.de/index.php/movie.html.

Get in touch at sales@werners.de.

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Watch out for the HOCH Fun Food edible papers, which come in all kinds of colours, flavours and shapes – edible paper for every occasion!

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J.G. NIEDEREGGER GmbH & Co. KG Niederegger is a famous marzipan and confectionery producer from Germany. Its product range offers chocolates with outstanding quality. With over 300 products made of marzipan, nougat and praline, Niederegger stands for finest craftsmanship created from passion.

The long tradition of this brand has been preserved and maintained with utmost passion ever since 1806, with the company now being run by the seventh and eighth generation of the family.

For over 200 years, the company has been driven by an “unwavering desire to attain the highest quality and make the world’s best marzipan”. Nowadays, Niederegger marzipan is popular all over the world and can be purchased on every continent.

Its wide array of specialities is described to be without rival: finest marzipan, melt-in-the-mouth nougat, carefully composed praline assortments. Niederegger is one of the only premium manufacturers to use 100% marzipan paste, which is exclusively produced at its headquarters in Lübeck using the finest ingredients.

The brand guarantees the highest level of quality by using as less sugar as possible and carefully selected almonds from the Mediterranean area like Spain.

The extensive range, broken down into Christmas, Easter and year-round products, is regularly updated with innovative new ideas. For example, every year the two most popular products are presented in a new flavour. The classic of cafe the year 2021 is a delightful combination of marzipan mixed with hazelnut caffè latte. The loaf of this year combines fruity cherry marzipan with white chocolate chips encased in crisp dark chocolate.

Want to find out more about the tasty world of Niederegger? Visit them at the German Sweets Virtual Expo or contact the export team at www.niederegger. de/en.

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Seeberger Seeberger combines the know-how of over 175 years of family business with the courage to innovate and the love of nature. Every nut, every kernel, every fruit and grain – the entire product variety is harvested by carefully selected partners exactly where the natural conditions are optimal, and the full flavour can unfold.

At the founding location in Ulm, Germany, its selection is only put into the orange packaging when the “enjoyment guarantees a conscious moment of nature” – pure, refined, as a mix for on the go or put together to create balanced breakfast creations.

Sustainability has a long tradition at Seeberger. The company understands social, ecological and economic responsibility as an explicit component of the Seeberger quality. The commitment to sustainability is firmly rooted in its corporate values. For Seeberger, acting sustainably means that the company designs its business and working environments in such a way that future generations will also be able to live and work adequately. Find out more on here: www.seeberger.de/en. Or visit Seeberger at the German Sweets Virtual Expo.

Sustainability has a long tradition at Seeberger.

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Schluckwerder GmbH Schluckwerder is a German family business established in 1956 and specialises in the manufacture of premium quality marzipan, pralines and chocolate products all based on the highest standards of quality and using natural ingredients.

From hazelnut brittles to traditional marzipan specialties, together with its subsidiary Carstens Lübecker Marzipan from the old Hanseatic city of Lübeck, the company has been developing its widely extended product ranges mainly around seasonal specialties for Christmas or Easter.

Its confectionery includes the likes of marzipan potatoes, filled chocolate truffles, chocolate jazzies with colourful sprinkles at realistic and fair prices for its own brands and for the private label sector.

Its flexible state-of-the-art productions combined with many years of experience, its serious customer focus and a good tradition of a family business, has helped Schluckwerder to become a market leader of marzipan specialities. Beyond the boundaries of Germany and of Europe even, the company is constantly engaged in developing fine confectionery to answer to dreams and expectations.

Its newest Schluckwerder Toasted Marzipan Swirls, inspired from a traditional delicacy from Scandinavia shared at midnight on New Year’s Eve with a glass of Champagne, contain a high proportion of marzipan (87%) laying on a fine layer of dark chocolate (13%) and offering the perfect balance between the sweet flavour of marzipan and the strong taste of plain chocolate, for moments of pleasure.

Schluckwerder invites you also to discover very soon a pack of two milk chocolate bars filled with fine marzipan (78%) and strawberry brittles adding a crunchy note to its delicate and refreshing sweetness.

Sold as two bars in one package, its Marzipan Strawberry Croquant makes a great snack to enjoy on the go.

Interested in its products? The company would be delighted to e-meet you at the German Sweets Virtual Expo.

Viba sweets GmbH Since 1893, the brand Viba has been manufacturing unique, tender nougat pralinés, but also for the softest marzipan, classy, coated candies, delicious fruit bars and exquisite pralinés.

Its medium-sized company is located in FlohSeligenthal in Thuringia and is one of the leading specialists for nougat.

Exclusive Confectionery Specialities The name Heilemann has been well known for the finest confectionery specialities for almost 70 years. Finestquality chocolates select filled chocolates and lovingly formed hollow figures are put together piece by piece with much love and careful craftsmanship using its traditional recipes. Heilemann is a brand of Viba sweets GmbH and is offered through Viba sweets GmbH.

the company has been developing its widely extended product ranges mainly around seasonal specialties for Christmas or Easter.

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…popular advent calendars, which many children have been growing up with, are also produced on-site in Osnabrück. In the chocolatefilled advent calendars segment, Windel is truly a global leader XOX Gebäck GmbH

Windel GmbH & Co. KG The Windel GmbH & Co. KG is a Germany-based confectionery manufacturer, operating in all global regions, and renowned for its creative and innovative gifts. Giving sweet treats in a decorative wrapping or with a nice extra ensures its special touch. The company can look back on a long tradition.

Since nearly 120 years, Windel is focused on developing gifts which bring joy and pleasure to the consumer. In four generations, the Windel family has managed to build up the company from a regional candy and spirits wholesaler to what they are today – a worldwide working group of companies in the field of sweets. Windel is one of the most successful and innovative companies in this product category.

Windel sells its products into more than 60 countries on all continents. The sweet gifts are exclusively produced in Germany. The hand production is a big part of the production process.

It ensures flexibility to always put new product ideas into practice. At the same time, the employees ensure the sustained high quality of the individual gifts with their experience and special skills.

The popular advent calendars, which many children have been growing up with, are also produced on-site in Osnabrück. In the chocolatefilled advent calendars segment, Windel is truly a global leader offering one of the most comprehensive ranges of advent calendars with unique and creatively led designs. State-of-the-art machines specialised for these products guarantee a high quality. All raw materials and product components are thoroughly tested within its quality management systems.

Production in Germany means following Windel’s traditional path in creating local jobs and “guaranteeing a future for us all”.

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The XOX Gebäck GmbH was founded in 1908 as a family-owned business. As a producer and developer of innovative Snacks and classics, XOX stands out with a wide product range. From specialties, pretzel snacks, nuts, dips, tacos, peanut butter and popcorn – XOX offers something for everyone. Together with Maya the Bee, Bibi & Tina and Benjamin Blümchen, the brand can especially excite its little customers.

Being at home in Hameln, the XOX Gebäck GmbH established itself as the third biggest snack producer in Germany. Following the motto “from the Weser to the rest of the world”, its snacks are available in varying markets in different countries.

XOX Gebäck recently invested into a second production site based in Lauenau, which will be put into operation in 2021. With the expanding of the production capacities, the company will be able to serve the rising demand.

Brand-new in the product range of XOX is the Baileys Toffee Salted Caramel Popcorn 125g – salty and sweet freedom. Hereby offering high quality mushroom popcorn coated with a mixture of Irish cream liqueur and a salty note. No additional flavours were added and make it a great pleasure for every popcorn and Bailey’s lover.

Furthermore, the XOX Mais-Erbsenflips Paprika 100g is the new addition of the XOX Naturell range. In contrast to the classic peanut flips, the pea flips offer a high proportion of fibre with 22% pea content.

For a full-bodied taste experience, the pea flips are refined with a hearty, strong hint of paprika. They are suitable for both vegetarians and vegans. The ideal snack for all conscious snack lovers.

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RESEACH & DATA

Tate & Lyle Nutrition Centre

Tate & Lyle has announced the launch of its Nutrition Centre, designed to increase awareness of evidence-based science for ingredients.

Kennedy’s explores.

“With our new digital Nutrition Centre, we have made it easier to access high-quality research content that informs product development, adds to the evidence-base, and supports healthy living.”

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he Tate & Lyle Nutrition Centre is a new digital hub that offers easyto-access science on ingredients that can help address public health challenges.

It has been created with the aim to increase awareness of evidence-based science for ingredients including low-andno calorie sweeteners and dietary fibres, and their role in a healthy, balanced diet.

The new hub provides expert insights, research and educational tools for food and beverage companies, scientists and health professionals.

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The website will provide pre-clinical and clinical research conducted or supported by Tate & Lyle scientists, which are often carried out with leading universities across the globe, providing key scientific evidence about Tate & Lyle’s ingredients and its impact on gut health, blood glucose management, metabolism, gut microbiome, weight management, bone health, and overall health.

In addition, the hub will house white papers, articles and events on different nutrition topics like glycemic response and synbiotics, the science around how ingredients relate to health, and diet trends such as sports nutrition, and keto and low-carb diets.

Finally, site visitors will be able to access external research, nutrition guidelines, and advice, initiatives and developments published by global authorities in the area of nutrition and health such as the World Health Organization.

The Nutrition Centre was developed by Tate & Lyle’s Global Nutrition Team which drives the Company’s science research programme and supports food and beverage companies from its bases in the UK, US, Brazil and Singapore.

Dr Kavita Karnik, Global Head, Nutrition & Regulatory Affairs at Tate & Lyle, commented: “With global obesity and diabetes rates rising, there is a great deal of interest from industry, governments, and the health and science communities in food and beverage ingredients with proven health benefits, such as weight management and gut health. Scientific knowledge around ingredients continues to grow, with exciting emerging research pointing to additional health benefits, such as the role some fibres can play supporting immune system function and metabolic health.

“With our new digital Nutrition Centre, we have made it easier for our customers and the wider industry, as well as peers in the nutrition and science world, to access highquality research content that informs product development, adds to the evidence-base, and supports healthy living.”

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COVID-19 TE A D P U C I M E PAND

Many businesses have felt the impact of COVID-19 over the past year. MacIntyre Chocolate Systems is just one example of how to rise to the Coronavirus challenge.

Rising to the COVID challenge

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n March 2020, it was difficult to predict just how the year would unfold from a business perspective. Very little activity in the market was experienced during April, as businesses around the world adapted to home working, reduced their operations or temporarily closed their doors. However, with the food industry being fundamental during lockdowns and supermarkets being one of the few sectors where it was essential to continue, the demand for supplies from food production companies was high and, in turn, the support required from food machinery manufacturers to their customer base was crucial. Business during the pandemic has therefore been buoyant.

One of the challenges encountered for MacIntyre Chocolate Systems was the abrupt suspension of visits by its service team and commissioning engineers – an area where supporting in any way other than personally on-site was difficult to comprehend.

With most customers preferring onsite support, some changes were required.

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Fortunately, the launch of the New Generation model in 2017 incorporated a remote administration diagnostic tool into the PLC which has been invaluable in assuring a streamlined start up for customers around the world. This functionality has been an invaluable addition to commissioning work in the form of video calls, according to the company.

Fortunately, the electrical design team planned to introduce electrical phase detection into the Next Generation design (launched in 2019), to make the installation process even easier for customers. This has proven most useful as remote commissioning work continues.

The very latest Siemens software is extremely flexible and encompasses a large suite of software. Guiding customers remotely in the operation of the HMI has never been easier with tools such as enhanced online support service.

On the mechanical design side, with the team completing work on the Next Generation model during the first half of

2020, the crucial changes couldn’t have been timelier. Already, the market was seeing benefits from the incorporation of air pressure seal for the rotational shaft at the gearbox end.

The removal of glands and gland packing meant that less customers required service visits. With the same changes being made at the delivery end (for appropriate models), this historically, tricky to maintain area has become basically maintenance-free.

More importantly, the need for service visits has been minimised for those customers who choose to use MacIntyre engineers for the task.

Plans often don’t work out quite as expected. MacIntyre had planned to launch its latest technology at interpack, meeting all its longstanding customers and introducing themselves and their versatile MacIntyre Refiner/Conche to new companies. Instead, the effective modifications have been quietly making a difference to their customers in the market while the sales team continue to meet people from all over the world remotely in order to explain what MacIntyre can do to improve their daily operations.

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Focus

ABOVE: NID forté® MHP 3

tna shares three ways adaptable confectionery processing can help brands keep ahead of the curve in light of the COVID-19 pandemic.

on flexibility 1

Keeping up with fast-changing demand

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fter a year of unpredictable lockdowns, sudden policy shifts and constantly changing consumer demand, flexibility has become an increasingly important factor in assuring confectionery production success. In today’s uncertain climate, it is more important than ever for producers to take

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ABOVE: tna intelli-flav OMS 5.1 an agile, holistic approach to their processing and packaging operations, and equip their lines with the adaptable technologies that can help them stay ahead of the curve. Here, Edward Smagarinsky, Group Product Manager, Confectionery at tna, highlights three ways flexible equipment design can help confectioners thrive during the pandemic, and beyond.

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If the Coronavirus crisis has taught us anything, it is that consumer demand can change – virtually overnight. At the end of 2019, preferences were shifting towards smaller, snack-sized packs for greater convenience on the go, but as national lockdowns were announced, buyers turned to larger, family-sized bags to add to their pandemic stockpiles.

With the world now moving towards the post-COVID era, the market looks set to revert back to smaller pack sizes that offer a more attractive nutritional profile to weight-conscious consumers.

Flexible, innovative and fully integrated processing and packaging equipment can help gummy manufacturers navigate these unpredictable market conditions, giving them the ability to quickly and easily pivot

their production strategies to meet fast-moving trends. tna’s leading vertical form fill and seal (VFFS) packaging system the tna robag® FX 3ci, offers producers this all-important production flexibility with its range of jaw types able to accommodate various bag sizes on a single system and seamless switching between standard and smaller pack sizes – all with minimal downtime.

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Ensuring health and safety standard compliance

The pandemic has ushered in a new era of food safety. Ensuring confectionery is hygienically produced and packaged has always been a vital consideration, but with fears surrounding food contamination at an alltime high, producers must pay

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COVID-19 TE A D P U C I M E PAND Hygienically constructed, flexible confectionery processing equipment is an essential tool that manufacturers can harness to optimise food safety and quality special attention to equipment cleanliness and regulatory compliance.

Hygienically constructed, flexible confectionery processing equipment is an essential tool that manufacturers can harness to optimise food safety and quality. tna’s modular mogul line, featuring food-grade stainless steel and easy access parts, for example, helps prevent the accumulation of bacteria, and allows for quick, yet thorough washdowns between runs to prevent cross-contamination.

The flexible, fully integrated design of all tna’s equipment, also means dust and sugar extraction units and stripper tube closures can also be easily incorporated into the former on the tna robag® FX 3ci to remove excess sugar prior to pack sealing and assure all-important seal integrity.

Equally important as hygiene requirements are the standards in place to mitigate the hazards associated with handling uncontained starch. Due to the combustible nature of the dry starch used to line gummy moguls, producers must adhere to stringent explosion safety requirements, including ATEX explosive zones in the European Union, and IECEx or HAZLOC regulations in North America.

At tna, not only does the design of its confectionery processing equipment meet all major international standards, but the company constantly reviews and update its aftermarket service and customer training programmes to ensure producers have everything they need to stay safe and fully regulation compliant.

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Crafting creative new experiences

The past 12 months have been a difficult time for most consumers, with many turning to familiar confectionery brands and household favourites in the early stages of lockdown as a source of comfort. But after a year of isolation and pandemicinduced boredom, buyers are once again seeking out exciting new food experiences, with spicy and sour flavour profiles set to dominate this year’s new non-chocolate confectionery releases.

Highly versatile starch moulding systems, including moguls that can cater to different formats, shapes, colours, flavours and recipes, can help producers tap into this trend for adventurous new confectionery options. tna’s NID forté® MHP 3 mogul, for example, features depositing pumps capable of handling different recipe types – from lightly aerated to heavy syrups – as well as offering compatibility with a wide range of moulding starches.

Adding a flexible seasoning, polishing and finishing solution is an additional way for producers to widen their offering and adapt to wherever the market shifts next. The tna intelli-flav® OMS 5 seasoning solution offers manufacturers a gentler, more recipe-focused approach to gummy finishing, utilizing a highly accurate, heat-free seasoning application method to achieve an even coverage without affecting the product moulding. This process reduces waste by using only the exact amount of sugar, acid

powder or other flavouring ingredient required to coat the product, while also giving manufacturers greater freedom in flavour application, since dry ingredients, or even flavoured tacking agents, can be added at a specific rate to cater to different consumer preferences.

It’s this flexible technology that will allow brands to develop the next craze in unique confectionery products. n To discover tna’s complete range of flexible, high-performance confectionery processing and packaging solutions, visit: https://www.tnasolutions.com/ applications/confectionery/.

MAIN PIC: xtna robag® FX series-high performance VFFS System

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JELLIES & GUMS

ABOVE: xxx

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Winkler and Dünnebier’s Head of Product Technology Lab and Applications, Holger Brack, shares his insights on innovative manufacturing technology for the production of gums and jellies with functional properties.

Starchless on the fast lane

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egarding the production of gums and jellies with additives or OTC medicines, the classical manufacturing process with starch powder (Mogul technology) is becoming increasingly less important, according to Winkler and Dünnebier’s Holger Brack.

Gums and jellies have reached a very high level of consumer acceptance. Growth rates – in some cases in the double-digit range – show the current success story resulting from the combination of a sweet, fruity taste and an appealing chewing structure.

Fruit gums follow, consequently, the new food-trend of using exclusively natural and original raw materials from organic farming.

Vegan, or organic declarations help the little sweets lose their unhealthy image.

Gum production Classical fruit gum production is done with a Mogul plant, where a cooked sugar mass is deposited in dry starch powder. In this traditional production process, the starch powder, mainly consisting out of cornstarch, acts as a shaper, dehumidifier and starter of crystallisation. With the withdrawal of humidity out of the masses, all water-soluble ingredients are discharged in a reasonable proportion and absorbed and enriched by the starch powder.

Brack explains: “Since the starch powder is dried in a separate circuit and re-used, it cannot be excluded that discharged ingredients are transferred to other manufacturing processes and thus to other products. This transfer is called cross contamination and it does not correspond with the strict hygienic rules and the GMP (Good Manufacturing Practice) principles of an OTC fruit gum production; the main reason why more and more companies turn towards the starchless production technology.

“Production has to be done with stable molds, which have to be cleaned after use and before every product change, so that a cross contamination can be excluded. As an alternative, silicone or polycarbonate molds can be used, as well as a production directly into blister (Made in Pack).”

For a couple of years now, starchless production technology with silicone molds has been used successfully for the manufacturing of toffees, fondant and pectin jellies. The molds need a sufficient stability, because after cooling, the confectionery products have to be demolded out of the silicone mold.

“Silicone molds have a stainless-steel core with corresponding cuttings for the product cavities as well as a compact surrounding plastic frame. Because of the cuttings rather large distances occur between the cavities,

which leads to a limited product layout per mold and thus to a limited production capacity.

“Especially with smaller products such as OTC products, this disadvantage shows clearly. Research shows that the silicone material itself is permeable for certain raw materials such as fats, alcohol and aromatic hydrocarbon compounds, as they appear in natural extracts and flavours. This leads to an absorption of those substances and – strictly seen – a cross contamination cannot be totally excluded. Those migrating substances are also responsible for a fast wear of the silicone, resulting in a loss of elasticity and a high vulnerability for cracks.

“With the development of fast gelling gelatin (that means a stable structure which can be de-molded after 30 to 45 minutes) the road for a starchless production of fruit gums has been paved,” Brack reveals.

Apart from silicone molds, Teflon coated aluminium molds are used in order to pass the high elastic and sticky gum masses to an attractive shape. Which, from the hygienic point of view, Brack describes as “a disaster”.

With the rapidly growing market for OTC gums and jellies, in addition to high demands for hygienic production plants, WDS has developed a new direction regarding the molding processes. >> contines

“With the development of fast gelling gelatin (that means a stable structure which can be de-molded after 30 to 45 minutes) the road for a starchless production of fruit gums has been paved,” KennedysConfection.com

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New processes A change towards polycarbonate molds allowed the development of new, modern, clean and efficient plant technology for fruit gum manufacturing, which has its roots in the molding of confectioneries and chocolates.

Globally, WDS is the only machinery manufacturer, that has been extremely successful in building molding plants for confectionery for decades, according to Brack.

This versatility, together with a deep knowledge concerning complex molding processes, has now created a modern generation of starchless molding plants for gums and jellies which set new standards according to efficiency, hygiene, and product treatment.

Brack continues: “It is clear that a few important and new processes have to be integrated for OTC gummy production. For example, the coating of the molds with a waxing oil, the quick depositing of the masses with a maximum protection of the ingredients and the clean and orderly demolding results without damaging the product.”

The advantage of polycarbonate molds lies in the very narrow product layout and increased production capacity together with low investment costs. Polycarbonate molds are “more resistant to alcoholic and aromatic hydrocarbon compounds and most of all to all the surfactants weakening the durability of the molds with every washing process”, Brack explains.

“The handling inside the plant is more compatible thanks to their lighter weight; complex product shapes are easier to implement and porosity as well as absorption and release of product substances can be eliminated up to 100%.

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“Product manufacturers for human wellbeing have the duty to correspond with certain declared values and thus have to grant a high product quality...”

“In order to demold the gums and jellies residue-free after cooling and curing, the molds have to be precisely sprayed with waxing oil before depositing. This coating is done in WDS plants in a separate spraying unit and is always done cavity related. 10mg of waxing oil in maximum, spread all over the cavities, are sufficient to de-mold the product without problems.”

The core of a starchless plant is the depositor – the cooked sugar masses are precisely deposited into the molds. Depending on recipes and raw materials, temperatures of 80° to nearly 100° C do occur. This makes it an advantage to deposit directly into the pre-cooled mold in order to protect the molds and to cool the masses faster.

Brack continues: “If the manufacturing process of hygienic produced fruit gums with temperature-sensitive ingredients is done gently and successfully, the heated depositing mass with the ingredients must be deposited and cooled as fast as possible. WDS has developed a depositor that works without a mass hopper and with a direct mass supply.

“First-in-first-out” with a maximum heat holding time of less than two minutes grants a high quality, so that an overdosing of expensive ingredients becomes needless.”

Dwell time inside normal hoppers of production plants have an average heat holding time of 20 minutes. This is a demand 10 times higher, which is not suitable for the natural extracts, colours and the vitamins.

“One has to count definitely with a brown

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colour and a reduction. Furthermore, the “First-in-first-out” grants a constantly high product quality which is rather changing in a hopper. Product manufacturers for human wellbeing have the duty to correspond with certain declared values and thus have to grant a high product quality,” explains Brack.

“Concerning the cleaning the direct supply of the depositor to the cooking equipment shows the advantage – the kitchen and depositor can be cleaned together in one CIP-circuit as one unit.”

After depositing, product cooling is done immediately within the molds, with the cold coming directly from each side. With WDS plants, there is no staking of the molds with large time delays and accumulate heat. Cooling is done under climatic regulated and dry conditions.

While pectin products can be demolded already after 15 to 20 minutes, gelatin products need around double the time. A sophisticated plant technology enables the cooling of pectin and gelatin products in the same machine.

Brack concludes: “After cooling, demolding is done; a rather important and absolutely critical step of technology. WDS relies on an already patented Pick&Place procedure that treats the products gently. There is no mechanical wear of neither products nor molds.

“Furthermore, a sticking of the products because of a non-coated upper surface is impossible during demolding. The picker even de-molds the most complicated shapes with steep side walls. In case of high plants speed, even two picking-stations can be arranged

side by side. After being extracted from the molds, the fruit gums are placed in regimented formation on a belt which transports the products either towards a final oiling or a continuous sugaring or powdering.

“The molds run via an optical control and an automatic mold changing unit back to the spraying unit to restart a new production cycle.

The manufacturing of OTC products within the WDS-concept is done in a closed production circuit – in one place, in a production clean room. A multiple handling of the molds or an

ejection for cleaning-, storage- or demolding purposes is not necessary. This saves time and space and refers to highest hygienic requirements.”

This manufacturing process leads to a production capacity of up to one million fruit gums per hour, apart from the PRO-highperformance plants resulting in up to three tons of fruit gums and jellies per hour.

For product development, WDS offers pilot plants for all important process steps which enable a direct upscale to production scale.

SPECIALISTS IN CONFECTIONERY EXTRUSION LINES

WWW.EXTRUGROUP.COM KennedysConfection.com

Kennedy’s Confection March 2021

29

EASTER 2021

What’s new this

Easter?

With Easter on the horizons, many brands have been busy outlining its festive offering for 2021. Here are just some of the highlights from The Ferrero Group.

T

he Ferrero group has been busy inspiring families to celebrate the Easter holidays, unveiling its limited-edition products in the process.

New products from Ferrero’s popular brands like Kinder, Nutella, Tic Tac, Ferrero Rocher are expected. But the company’s new Kinder Kalendar is also anticipated to be a hit. The new Kinder Kalendar is an online destination featuring daily activities to help families to countdown Spring and Easter.

It includes activities ranging from seasonal crafts and games to recipes with new activities being revealed through April. With this, families can have fun creating DIY mason jars, playing bingo, and making bunny cupcakes.

Take a look at http://kinderjoykalendar.com.

In addition, there are a whole host of products that will be rolled out in stores this spring.

The iconic Kinder Joy Egg will be available in eight new Easter-themed designs, with new limited-edition toys. The eggs will be available in a Kinder Joy 4 Pack and a Kinder Joy 6 Pack, featuring designs that are great for Easter baskets and decorating.

Kinder is also offering Mini hollow Easter Figures, featuring six individually wrapped hollow Spring animal figures, with milk chocolate and a milk lining, in addition to Chocolate Mini Easter Eggs. There will also be a Kinder Chocolate Happy

Plush Easter Gift Box that features a unicorn or lamb friend and 12 pieces of milk chocolate. It comes with an adoption certificate.

Nutella will be introducing limited-edition Mini Nutella Easter Jars, available with light green and yellow lids.

From Tic Tac there will be passion fruit and green apple flavour mints. There will be a CRUNCH Bunny too, featuring a milk chocolate and crisped rice, described as a “perfect for Easter basket centrepiece”.

In addition, Butterfinger and CRUNCH NestEggs will be available which are small chocolate eggs.

Ferrero has also unveiled its “elegant” Easter range for 2021. The new products include: • A Ferrero Rocher Bunny Gift Box featuring 13 fine Ferrero Rocher hazelnut chocolates, described as a “perfect gift”.

• A Ferrero Rocher Egg Gift Box featuring 13 fine Ferrero Rocher hazelnut confections in an elegant egg-shaped stand-up display box.

• Ferrero® Eggs will be available in Caramel, Hazelnut and Cocoa flavours. Each bag features 10 chocolate covered crispy eggs with a creamy filling. Every piece is individually wrapped.

• The Fannie May® Milk Chocolate Bunny as an Easter classic. Featuring three ounces of premium milk chocolate.

30

Kennedy’s Confection March 2021

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

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

Tempering machine type UF-100-HYBRID

Belt coater type DRA-2000

Sprinkling unit type SVB-1300

Cluster machine type PMN-6/420

Decorator type DW-1050-C

Tempering machine type UF-500-P

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

Società Base Coop. S.R.L

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

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

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

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

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01.09.17 10:55

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32

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NATURAL FOOD

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

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

COCOA BEAN DEBACTERIZATION ROASTERS

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

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

CHOCOLATE MOULDING PLANT COCOA PRESSES

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

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MACHINERY COCOA PRESSES

COOKERS CONTINUOUS BATCH

CUTTING MACHINES

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

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DRAGEE PANS

Soc. Base Coop. S.R.L Royal Duyvis Wiener B.V. Hickelweg 21 52068 Aachen Germany Tel: +49(0)241-5591520 Web: www.thouet.com Email: sales@thouet.com

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

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

COOKING EXTRUDERS FOR LIQUORICE

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

Your company could be here

HARD CANDY WRAPPING EQUIPMENT

Theegarten–Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329 pactec@theegarten–pactec.de www.theegarten–pactec.com

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

COOKERS CONTINUOUS BATCH

COOLING TUNNELS

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

GOURMET CHOCOLATE EQUIPMENT

FORMING SETS

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

FORMING MACHINES (CENTRES)

e: agkennedy@kennedys.co.uk

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

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

for more details

CONFECTIONERY DEPOSITERS

FRUIT SNACK EXTRUDERS

ENROBERS

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

COOLING TUNNELS

FLAKE PRODUCTION MACHINERY

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

MULTIHEAD WEIGHERS

EXTRUDERS

www.chocotech.de

34

Kennedy’s Confection 2021 01.09.17March 10:55

Perfect_Candy_75x40mm_gb.indd 1

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

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

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Solid and perforated steel belts for confectionery processing

NOUGAT MACHINERY

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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www.hebenstreit.de

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HIGH- END ENGINEERING PROCESSEXELLENCE

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

SUGAR SANDING

e: agkennedy@kennedys.co.uk

for more details

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

PACKAGING EQUIPMENT

Loesch Verpackungstechnik GmbH Industriestraße 1 96146 Altendorf Gebiet: Zentrale / DE Tel: +49 (0) 9545–4490 Fax: +49 (0) 9545–449501

Theegarten–Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329 pactec@theegarten–pactec.de www.theegarten–pactec.com

Extrufood B.V. De Factorij 40 1689 AL Zwaag 27.02.17 1 +31 (0) 229 233 815 RZ_Kleinanzeige_40x80_Hebenstreit.indd sales@extrugroup.com www.extrugroup.com

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ROTARY DIES

08:23

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

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

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

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

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

for more details

Kennedy’s Confection March 2021

35

Also this month

Nestlé rolls out new chocolate made with unsweetened cacao fruit

Incoa is an authentic, pure cocoa experience.

People are looking for something that little bit different and more sustainable from their chocolate.

Incoa is a 70% chocolate bar under its Les Recettes de L’Atelier brand and will bring the cocoa pulp-sweetened chocolate to several different countries.

T

he new product will be placed on shelves in retail in France and the Netherlands and other European markets soon

after.

Incoa is made entirely from the cocoa fruit, not adding any refined sugar. In 2019, Nestlé was the first to announce the development of this revolutionary approach and then launch it with KitKat in Japan.

Louise Barrett, Head of the Nestlé Confectionery Product Technology Center in York, said: “We are proud to be able to develop and produce a chocolate at-scale using only the cocoa fruit. This breakthrough innovation allows us to deliver a great-tasting dark chocolate,

36

while also integrating agricultural side-streams into our value chain, a key priority for our sustainability agenda.”

Nestlé leveraged its in-house chocolate expertise to develop a patented natural approach which

Kennedy’s Confection March 2021

allows it to extract the pulp and produce a dark chocolate that captures the pulp’s intrinsic sweetness and texture. The approach enables the company to produce Incoa in high quantities with no compromise on taste, texture and quality.

The cocoa fruit contains cocoa beans and cocoa pulp. The pulp makes up around 10% of the fruit surrounding the beans and is soft, sweet and white in colour.

Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually discarded. In some countries the pulp is commercialised as juice, or frozen and used as an ingredient in ice cream and other food products.

Alexander von Maillot, Head of Confectionery at Nestlé, added: “Incoa is an authentic, pure cocoa experience. People are looking for something that little bit different and more sustainable from their chocolate. The fact that Incoa is made from the cocoa fruit and nothing else means it cuts waste and brings additional value to the cocoa sector.”

The cocoa beans in Incoa are sourced in West Africa from Nestlé Cocoa Plan farms certified

by Rainforest Alliance.

The cocoa pulp for Incoa is currently sourced from Brazil from farms that are part of the Nestlé Cocoa Plan and Nestlé is working on expanding the sourcing of the pulp across Cocoa Plan farms globally.

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12

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