Kennedy's Confection May 2020

CELEBRATING 130 YEARS IN PRINT

Estd. 1890

Best Group Editor

AWARD

a specialist publication

by Kennedy’s

Cirkle Oskars 2019

The award winning business journal for the global confectionery industry

MAY 2020

Who’s Who

in confectionery?

Our exclusive interviews with some of the biggest names in the industry

SUGAR MARKET rt A special repo

From Ragus Sugars

in lockdown

the effect on global confectionery consumption

PAGE 30 COVID-19 COMPANY UPDATES COMPANIES WHO WISH TO DECLARE THEIR COVID-19 RESPONSE

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05/

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EDITORIAL

Editorial Director Angus Kennedy editor@kennedys.co.uk Assistant Editor Zoe Deighton-Smythe editor@kennedys.co.uk Digital Editor Leon Kennedy leonkennedy@kennedys.co.uk Production & Design Pensord Design stuart.moody@pensord.design

ADVERTISING

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

EVENTS

Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk

ACCOUNTS

Enquiries to: accounts@kennedys.co.uk

SUBSCRIBE

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

Kennedy’s Publications Ltd, Suite 158, 80 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091 post@kennedys.co.uk • www.kennedysconfection.com

Kennedy’s Confection ISSN 1474-3841 Set up in 1890, Kennedy’s Confection is the longest– established magazine in the trade and is distributed exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products.

Kennedy’s Publications Ltd. Managing Director: Angus Kennedy

Registered in England No. 01160274.

Entire contents © 2019 Kennedy’s Publications Ltd. Material may not be reproduced in any form without the publisher’s written approval. For details on reprints and permissions, contact the director of Kennedy’s

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EDITOR’s LETTER M

ay is here and I believe we are all fully coming to terms with what is happening around us and learning to adapt accordingly…

Ragus Sugars have done an exclusive report on the coronavirus impacting sugar for the global confectionery market (p.11) as Marketing Director, Ben Eastick, discusses the transfer of sugar consumption to the private home, while seeing an increase in the supply of industrial sugar. We take a look at different markets across the world and how manufacturers are coping, asking the ultimate question: will producers be able to deal with rising demand and continue to fulfil customer orders?

This month also marks our annual ‘Who’s Who’ issue as we at Kennedy’s speak with some of the top names in the confectionery sector (p.16). From MFG Tray’s mogul efficiency to the humble historical beginnings of Theegarten-Pactec, these are the forward-thinkers within the industry, and it was an honour to interview each of them.

It’s inspiring to see positive change come from something that is universally challenging at the moment. Belcolade & Puratos, for example, have created a sustainable sourcing programme to protect cacao-trace farmers again coronavirus (p.5). You will also find that different companies are adapting to trade events being postponed by relying on technology – holding virtual tours of their equipment and continuing to impress the industry with their latest developments (p.8).

We have dedicated a portion of our May issue to fellow confectionery companies in the industry who wish to make their response to COVID-19 known to their customers (p.30). We at Kennedy’s hope that they are continuing to stay strong during all of the uncertainty and will remain supportive as a business and as a friend.

Stay safe and well. Enjoy the issue!

Zoe

Zoe Deighton-Smythe, Assistant Editor editor@kennedys.co.uk

Kennedy’s Confection May 2020

01

Contents 05/20

11

“The majority of Europe is now on coronavirus lockdown, which will result in reduced consumption of sugar across the foodservices sector, but we expect to see an uplift in industrial use as indoor consumption increases. This makes the conclusion of the harvest especially timely, allowing sugar manufacturers like Ragus to draw on the several monthsworth of sugar stored in liquid form to produce industrial sugars and syrups. ”

Ben Eastick, Marketing Director, Ragus Sugars

Features 11

Sugar market under lockdown

Ragus Sugars reports on how the coronavirus has impacted the global sugar market

WHO’S WHO IN CONFECTIONERY

16 MFG Tray

Confectionery Sales Manager, Thomas Woods discusses the company’s efficiency

18 tna Solutions

Managing Director and CEO, Alf Taylor, elaborates on tna’s global brand status

22 Winkler & Dünnebier

Head of Sales, Ralf Hübner, reveals his forecast for the confectionery market

24 sollich 30 SPECIAL FEATURE: Company

Announcements on COVID-19

Statements responding to COVID-19, provided by fellow businesses in confectionery

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Kennedy’s Confection May 2020

Executive Director, Ralf Schäffer talks about the value of customer focus

28 Theegarten-Pactec

We take a look at the company’s history and their evolutions from then until now

Regulars 01 Leader

Zoe Deighton-Smythe discusses this month’s issue and the current global climate

04 News Round-Up

New brand launches and partnerships as well as support during the coronavirus

08 Machinery News

As more events are postponed, virtual solutions are the new hope

10 Focus News Story

A new report shows key learnings to secure sustainable livelihoods for cocoa growers.

38 Get in Contact

Classified advertisements and directory listings

44 Next Issue

What readers can expect from our June issue

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NEWS ROUND UP

LoveRaw celebrates new product launch in line with major rebrand LoveRaw has unveiled a major rebrand alongside the expansion of its current product range with the launch of an exciting new category.

With a focus on delivering vegan chocolate that tastes like ‘chocolate chocolate’ and doesn’t compromise on taste, LoveRaw is pleased to introduce its unique M:lk Choc Bar range, produced in three delicious flavours: ‘Just Chocolate’, ‘Salted Caramel’ and ‘Peanut Butter filled’.

Launched in conjunction with the rebrand, the new LoveRaw M:lk Choc Bars have real potential to fill a void in the vegan market, as recent research shows that milk chocolate is one of the mostmissed foods by vegans.

Representative of the LoveRaw mantra ‘chocolate first, vegan second’, the new M:lk Choc Bar is a decadent confectionery snack, and like all other LoveRaw products are 100% vegan and made using the finest ingredients; no artificial nonsense, no palm oil, no dairy and no compromise.

Rimi Thapar, Entrepreneur

and Co-Founder of LoveRaw confirmed: “In the past, vegan food has been given a bad rep for a variety of reasons, including the assumption of an inferior flavour.

This stigma is slowly fading as the industry evolves, but despite what many consumers (and businesses) think, there shouldn’t have to be a trade-off when it comes to vegan products and how they taste.”

“The UK vegan market is set to grow by 327% over the next

12 months alone, and potentially even more so with people changing their eating habits in response to the coronavirus pandemic. By putting all of our efforts into developing a greattasting vegan milk chocolate bar, we believe we have successfully provided a delicious solution for both vegans and not-so-traditional “Unvegan” vegans who want to dip in and out of veganism as and when they choose.”

Forecast to dominate the vegan confectionery sector, the LoveRaw M:lk Choc Bar is the first product to be launched from a pipeline of NPD for 2020, with the range already available online at www. eatloveraw.com and Amazon.

Rimi added: “Traditionally, LoveRaw has always unveiled the launch of new products or flavours in retail stores first, but with people being urged to stay home due to the widespread of Coronavirus, we as a brand wanted to ensure we supported this message and provided the opportunity for vegans and ‘unvegan vegans’ to purchase our new M:lk Choc Bar range online, both directly via LoveRaw and also via Amazon.”

Consumers can also purchase the M:lk Choc Bar range from Boots [online and in store] and Whole Foods UK, with additional retailers to be announced in the coming weeks.

GNT launches new options in EXBERRY® Brilliant Orange range of colourings GNT Group has launched two new EXBERRY® Coloring Foods that deliver bright orange shades in powder and oil-dispersible formats. Made from paprika and carrot, the new Brilliant Orange products provide solutions for a range of applications.

The EXBERRY® Shade Brilliant Orange powder is oilsoluble and water-dispersible.

It is designed for a broad range of applications including non-aerated confectionery, bakery and savory products.

The oil-dispersible EXBERRY® Shade Brilliant Orange Intense, meanwhile, is ideal for

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Kennedy’s Confection May 2020

compound coatings, spraycoated oil seasonings and other fat-based applications.

The powder and oil-dispersible options are available in addition to the existing EXBERRY® Brilliant Orange liquid format.

The new products are pHindependent and offer good light and heat stability as well as a good shelf life. They are 100% plant-based, halal and kosher, and made without any chemical solvents. As such, they offer a perfect clean-label replacement for artificial colorants as well as additives such as annatto, beta carotene and paprika extract.

Sonja Scheffler, Product Manager at GNT, said: “We are delighted to add these new

Brilliant Orange products to our range of EXBERRY® Coloring Foods. With a liquid format already available, it means we can help manufacturers deliver stunning orange shades for a vast range of food and drink applications.”

EXBERRY® Coloring Foods are made from fruit, vegetables and edible plants using only gentle physical methods such as chopping, heating and filtering.

They retain the characteristic properties of the source material and the concentrates are not selectively extracted. As a result, they qualify for cleaner and clearer labelling declarations.

KennedysConfection.com

NEWS ROUND UP

NOMO launches Nut Free Hazelnot Anyone with a nut allergy or intolerance no longer needs to miss out on chocolate as NOMO has launched a Nut Free Hazelnot Crunch Choc Bar. This comes as welcome news to the 71% of people with a nut allergy who say they often feel left out of social gatherings because of their allergy according to recent research conducted by Kinnerton, the makers of NOMO. The new Nut Free Hazelnot Choc Bar has been carefully developed so that all chocolate lovers can enjoy the taste and texture of hazelnuts. Made with crunchy cocoa nibs, rice crispie pieces and natural nut free flavour, the launch of the Nut Free Hazelnot Crunch Choc Bar means that anyone with a

dietary intolerance, nut allergy or restriction will never have to miss out on great taste.

The Hazelnot Crunch Choc Bar will join the wider NOMO product range and is completely vegan and free from dairy, gluten, eggs and of course, nuts.

Absolutely no nuts mean that those with a nut allergy can feel reassured, especially the 78% who said that they often avoid food that does not contain nuts because they fear it may do. The free-from sharing block is made from sustainably sourced, quality ingredients, ensuring that all chocolate lovers can enjoy a moment of pure indulgence.

Emma Perrett, Senior Innovation and Brand Manager of Kinnerton Confectionery said:

“Ensuring that no one misses out is the corner stone of our brand and one of the reasons we have gone to such extraordinary lengths to create a Nut Free Hazelnot choc bar. We know that some people can’t enjoy great tasting nut chocolate, and that all consumers should have a variety of choice and flavour at every occasion.

“One of our aims at NOMO is to develop mainstream flavours that we know customers will love regardless of whether they are vegan or have a food allergy and so we are delighted to offer this new delicious nut flavoured, but completely nut free, chocolate to the market.”

Available from Asda for an RRP of £2.00.

Belcolade & Puratos strive to protect cacao-trace farmers against COVID-19

Cacao-Trace, Belcolade & Puratos’ sustainable cocoa sourcing programme, is a unique collaboration between the companies and 8.000 farmers across six sourcing countries (Mexico, Ivory Coast, Vietnam, Philippines, Papua New Guinea and Uganda). This global community is currently facing the threat of Covid-19.

Through the powerful network of the Cacao-Trace programme, Belcolade & Puratos are supporting these farmers by guaranteeing their income, raising awareness about

KennedysConfection.com

the virus and ensuring hygiene measures are applied.

While the chocolate industry traditionally approaches sustainability through increasing productivity, Cacao-Trace sets itself apart from other cocoa sourcing initiatives as it focuses on taste improvement, creating extra value for the farmers. In today’s difficult times, Belcolade & Puratos are even more aware of the challenges facing the farmer community and are committed to supporting them in the best way possible.

The close relationships the

programme has developed on the ground have allowed the companies to identify where it can make the biggest impact on the farmers’ current situation.

They are supporting farmers by; - Maintaining the cacao sourcing volume commitment, despite the expected decrease in volume sold due to Covid-19. It is crucial that this vital source of income for the farmer community is guaranteed.

Therefore, all post-harvest fermentation centres remain open.

The work on the cocoa plantations is allowed to continue safely as

social distancing can easily be applied, and the risk of spreading the virus while working there is very low.

- Keeping the Chocolate Bonus at the same level as 2019. The shared value of the premium quality cocoa beans goes back to the farmers via the Chocolate Bonus. This is one of the cornerstones of the CacaoTrace programme and will remain unchanged.

-Ensuring preventive, sanitation and hygiene measures to protect farmers against Covid-19. Puratos is committed to providing all farmers with protective masks, soaps and buckets for handwashing.

By taking these actions, Belcolade & Puratos strive to protect their community of farmers and fermenters across the world.

This dialogue will be continued to determine the following actions to take and provide medication, food and financial support according to the needs of each and every community.

These additional measures towards farmers will be financed

by Puratos through the Next Generation Cacao Foundation.

Kennedy’s Confection May 2020

05

NEWS ROUND UP

Barry Callebaut joins forces with Yuraku Confectionery Barry Callebaut has partnered with Tokyo-based Yuraku Confectionery in a move to drive sustainability in Japan.

Together, the companies are calling on chocolate manufacturers and chocolatiers in Tokyo to push sustainability forward in the industry.

Through the partnership, Yuraku Confectionery will directly contribute to Barry Callebaut’s sustainability targets by participating in its Cocoa Horizons programme, a non-profit organisation which aims to improve the livelihoods of cocoa farmers and their communities.

According to Swiss chocolatier, perception around food sustainability in Japan is rapidly

changing, with its 2019 survey revealing that 72% of Japanese consumers consider sustainability as an important factor when purchasing food and drinks.

“The time for action is now. The new Japanese consumers do not just want chocolate that is tasty and good for them, but also good for the planet and its people,” said Pascale Meulemeester, Managing Director for Barry Callebaut in Japan.

Meulemeester added: “This presents a great opportunity for chocolate manufacturers and artisans to unite behind a common ambition to make sustainable

chocolate the norm. We are now working with several companies to develop sustainable products for Japan and we’re looking forward to the announcement in the near future.”

With the aim of mending the gap between its consumer market and origin countries, Yuraku Confectionery is studying the structural issues of cocoa farming in person in Ghana, the world’s second largest cocoa producer. Earlier this year, the Japanese chocolate manufacturer also announced their transition to 100% sustainable chocolate in

its Black Thunder chocolate bars by 2025.

“Sustainability positions us well, not just today, but for the future.

We understand that it is what consumers are asking for and we are happy to partner with Barry Callebaut and its Cocoa Horizons programme to lead the way until it becomes the norm in the market,” said Tatsunobu Kawai, president of Yuraku Confectionery.

With its new partnership, the companies aim to “make a difference on a large scale” and are urging other companies in the industry to join the movement.

Candid launches Whole-Plant NOONS Snacking chocolate maker, Candid is set to market their latest whole-plant, lower-sugar chocolate product Candid uses simple, healthy ingredients to create one of the cleanest chocolate products on the market. There are no emulsifiers, unnatural sweeteners or added cane sugar. The chocolate snacks are made from organic ingredients including tropical fruits and superfoods. NOONS are paleofriendly, vegan, gluten-free, and non-GMO. Sweetened with cacao fruit, which is usually discarded in the chocolate-making process, Candid delivers products that reduce waste and offer an improved nutritional profile. Cacao fruit provides a delicate sweetness and added health nutrients, including magnesium, B vitamins and various antioxidants. Better for the environment, better for you, and delicious.

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The company’s first four flavours in the U.S. market are Pineapple & Coconut, Banana & Nibs, Golden Berry Turmeric & Mango, and Mango

& Cinnamon. NOONS offer a deep dark chocolate taste with slightly fruity, tart undertones and a pleasant, crunchy texture.

The upstart brand is attracting

the next generation of chocolate snackers with their healthier ingredients, environmentally friendly packaging, and playful brand appeal.

The company, co-founded by entrepreneur Chris Kajander, debuted in January 2020 and is currently selling online and in over 100 retail locations across the New York metro area. Candid is also planning to expand in 2020 to strategic markets throughout the U.S. “NOONS are meant to be healthier, snackier, and more fun. If customers want to dig deeper and learn about our mission, they’ll find that Candid supports regenerative agroforestry and ethical trade.

But if they just want a delicious chocolate snack, that’s fine, too.” says Candid CEO Chris Kajander.

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‘MACHINE READABLE’ NEWS - powered by Kennedy’s Digital

Official Launch Partner

Relying on a virtual world Webinars and virtual booths are becoming increasingly valuable during the coronavirus – leading names such as Syntegon, SACMI Packaging & Chocolate and Bühler are utilising every technological advantage to make sure their customers can view and be a part of their latest developments

I

t is vital that companies keep their partners and customers in the loop of new products and developments and since physical networking will be non-existent for the rest of 2020, technology is the only way forward.

Kennedy’s Digital allows customers a streamlined way of viewing and comparing market leading technology at the touch of a fingertip, so be sure to get in contact if you wish to begin the important journey of moving online – which is essential now more than ever!

The following companies have also taken the necessary steps to make sure their innovative portfolios are still visible within the market and during these particularly trying times…

Bühler Group In just six weeks, Bühler transformed its physical interpack program into a fully digital experience, allowing customers access to new services for operational efficiency and capacity improvement, new product proposals to delight consumers, and inspiration to ensure the longterm sustainability of our global food supply.

The publicly accessible Bühler Virtual World opened its digital doors from May 12-15 and there were three key questions Bühler had to ask themselves for 2020: • How does Bühler increase its contribution to the business resilience of its industry in the next 24 months?

• How can Bühler support its industry to bounce back strongly once the new normal is established?

Syntegon Technology • How can we build a sustainable food industry to nourish and delight 10 billion people in 2050 within the planetary boundaries?

“Today, with greater urgency than ever, the world is relying on food industries to run like clockwork,” said Stefan Scheiber, Bühler Group CEO. “It has to ensure solid production chains and reliable output. The industry also needs to adapt and learn how to innovate together as partners, even when it is physically impossible.”

We will develop a review of Bühler’s Virtual World for our June issue of Kennedy’s Confection.

Syntegon Technology launched its new Kliklok ACE (Advanced Carton Erector) carton former platform at its virtual show booth, with visitors being able to join the online reveal from the site in Bristol. Based on customer requirements, the Kliklok ACE was developed with a particular focus on ergonomic design, sustainability, and increased efficiency.

“The new carton former platform combines high-speed forming capabilities with a generous carton size range, giving manufacturers a lot of flexibility,” Janet Darnley, Product Manager at Syntegon Technology in Decatur, U.S., said.

The Kliklok ACE range runs at up to 80 cycles per minute with single, double or triple head and is suited for a number of food applications, such as bakery, snacks, cereal bars, frozen/prepared food, tea and coffee, as well as non-food products.

To offer customers a future-proof solution, the Kliklok ACE is not only available with a single head system, but also a double or triple head system. “At the virtual booth, we showcase the machine with a double head system for typical carton sizes, which runs at 60 cycles per minute with an output of 120 cartons per minute, using a lock closure,” Darnley added.

SACMI Packaging & Chocolate

From 25 to 29 May, SACMI Packaging & Chocolate will welcome all its customers to a ‘virtual booth’ showcasing all the latest - from chocolate processing and moulding

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to integrated packaging solutionsthat would have been displayed at Interpack.

A ‘virtual stand’ where customers can get a close look at all the latest

from the Carle & Montanari, OPM and FIMA brands that the SACMI Group’s Packaging & Chocolate Division was set to present at the Interpack international fair, now postponed until February 2021.

From 25 to 29 May, then, customers can attend the SACMI Packaging & Chocolate virtual booth, simply by signing up now on the dedicated Interpack Virtual Booth page.

The booth is divided into separate areas, each dedicated to a specific

industry: for the chocolate, the virtual stand takes visitors on a tour through a wide range of new machines for the processing and moulding of chocolate up to an integrated packaging solution for wrapping, flow-wrapping and secondary packaging; for the confectionery industry, a new wrapping machine for candies; for the bakery sector an integrated ‘from oven to case’ packaging solution not to mention SACMI tray formers for food and non-food industries.

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02/02/18 13:43

NEWSFOCUS

New research sets out to end cocoa farmer poverty A new report from the Fairtrade- Mondelēz International Cocoa Life partnership outlines key learnings necessary to secure sustainable livelihoods for cocoa growers and communities

G

round-breaking new Fairtrade research reveals that if cocoa industry players work together to tackle worsening farmer poverty, they can create a step change for farmers.

The ‘Cocoa Sustainable Livelihoods Landscape Study’, a first of its kind report published as part of the Fairtrade - Mondelēz International Cocoa Life partnership, shows how the organisations are building an understanding of the drivers of resilient livelihoods for cocoa farmers, and tackling the root causes of the challenges farmers face.

Between them, Côte d’Ivoire and Ghana produce 60% of the world’s cocoa each year. It is a vital source of income for both countries and supports approximately 2 million farmers in the region. And yet the average cocoa farmer in these two countries lives on $1.50 or less each day.

The new report clearly shows that cocoa industry sustainability programmes set up to support cocoa farmers in West Africa must work more closely together to tackle farmer poverty. The total number of farmers reported to be targeted across all initiatives exceeds the estimated number of cocoa farmers present in the region by almost 800,000. Less than 50% of programs combined claim to work with over 150% of farmers estimated in the country.

Given that sustainable livelihood initiatives tend to target geographic areas with the highest quantities and quality of cocoa, this figure indicates that some farmers must be benefiting from multiple initiatives due lack of coordination and duplication, whilst as many as 1.69 million could be left out, as they are not part of organised farmer co-operatives that coordinate these initiatives.

Furthermore, initiatives do not always reflect farmers’ priorities.

Some assume that it is farmers alone who need to take action to

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Kennedy’s Confection May 2020

this possible. Only by holding each other accountable in addressing the report’s findings can we hope to bring about change for cocoa farmers in the years to come – and in doing so lead transformation of the cocoa sector.”

What’s next

improve their livelihoods and make a limited effort to engage with or improve general market structures and processes. Recommendations on how to move beyond schemes that are focused solely on increasing productivity and incomes (currently the case for 83% of all existing initiatives) are ineffective without tackling broader market dynamics such as systemic lack of formal and longer-term contracts.

Currently only 7% of all initiatives focus on these wider interconnected issues. As such, farmers must be put in the driving seat for the design of all new initiatives, to ensure a more wide-reaching approach.

The report identifies 921 sustainable livelihoods initiatives in Côte d’Ivoire and Ghana that are currently tackling the significant sustainability challenges of poverty, child labour and deforestation, which blight the cocoa industry. These are run or funded by companies including: Cargill, Olam, Barry Callebaut, Mars, Ferrero, Hershey, Mondelēz International, certifiers Utz and Fairtrade, and multi-funded programs such as the Cocoa & Forests Initiative which includes donors such as the UK Government’s Department for International Development, the World Bank, and

retailers including Marks & Spencer and Sainsbury’s. Despite this, the report found that the industry needs to collaborate more to avoid duplications and inefficiencies, and to ensure support reaches those most in need.

As such, the report’s key recommendations for the cocoa sector are as follows: • Take a whole industry view to ensuring sustainable livelihoods for farmers and address an overlap in sustainability programmes.

• Companies must mitigate farmer uncertainty through contractual security. The gains that productivity increases bring to farmer livelihoods are quickly undermined by this uncertainty about who they will sell their cocoa to.

• The sector should leave no one behind. Initiatives must tailor approaches to reach the needs of different groups of farmers and move beyond those famers ready to professionalise, to youth, sharecroppers and labourers.

Cathy Pieters, Program Director, Cocoa Life, says: “We believe that a sustainable cocoa supply begins with empowered cocoa farmers.

However, as a sector all actors need to continue to work together to make

In 2020, Fairtrade will undertake a second phase of the research that will aim to define how all the different players – from governments, traders and brands, to cocoa unions and cooperatives – might best bring their collective skills and energies to the table to deliver a future where cocoa farmers and workers thrive.

During this phase, the research team will: 1. Draw a roadmap for coordinated efforts in the sector and make partnerships more effective in achieving sustainable livelihoods for cocoa farming communities including the most marginalized.

2. Provide key recommendations to Mondelēz International’s cocoa sustainability program Cocoa Life for innovative and inclusive interventions that will address systemic constraints in their supply chain.

The research team will also make sure the proposal is in line with farming communities’ needs by including in our design methodology a farmer-centric approach.

Cox concludes: “We encourage others in the sector to implement changes based on this report’s learnings. If we all work more closely together, we can transform the cocoa sector, and create a movement for lasting change.”

Footnotes 1. Having excluded a further 100 not meeting research inclusion criteria. Gayi, S., Tsowouk, K. (2016), ‘Cocoa sector: Integrating small farmers into the global value chain’, United Nations Conference on Trade and Development, New York and Geneva

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SUGAR

MARKET PORT E R IC M E D N PA

HOW HAS THE CORONAVIRUS IMPACTED SUGAR FOR THE GLOBAL CONFECTIONERY MARKET? With countries in lockdown seeing a huge uplift in purchases of stable foodstuffs, including sugar-rich convenience foods, the transfer of sugar consumption to the private home has seen an increase in the supply of industrial sugar. With the situation certain to continue, Ben Eastick, Marketing Director, Ragus Sugars, lifts the lid on how this may affect sugar for the confectionery market in the coming months.

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Photo: Ben Eastick

PANDEMIC REPORT

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he coronavirus (COVID-19) has completely altered our livelihoods and the global economy.

Lockdowns around the world have closed restaurants, cafes and offices, with almost all sporting events and concerts now cancelled or postponed.

As a result, the point at which sugar is being consumed has shifted - but will this affect the global demand for sugar used in confectionery?

Times of crisis create concerns over food supply lines. In response, agricultural commodities, such as sugar, tend to perform well. Since the UK’s lockdown, we have seen consumers hoard items such as bread, flour and pasta and if this continues, individual countries may have to start stockpiling foodstuffs, leading to a surge in demand for sugar.

COVID-19 hit the world just as global sugar prices were starting to recover from the 10 year low of 2018, reaching 15c/lb this February.

Since the outbreak, the commodity price of sugar has plunged back to 10c/lb for raw sugar, the lowest value since 2018.

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It is still unknown exactly how sugar consumption will be affected by the global lockdown created by COVID-19, but overall consumption could reduce by as much as 2mln tonnes, with countries already adopting isolation measures seeing a 5% reduction in sugar consumption. At Ragus, we have seen that while demand for sugar out of home has dramatically decreased, demand for sugar has increased for industrial consumers making foodstuffs for home consumption.

Total global sugar production for 2019/20 is estimated to be 176mln tonnes, compared with 184.9mln tonnes produced in 18/19.

These figures translate to a total global deficit for sugar of around 10mln tonnes in 2019/20.

TIMELY EUROPEAN HARVEST Heavy rainfall since September delayed the tail end of lifting the beets in Europe, with many countries concluding harvests just before lockdowns took effect. Sugar production for what was the EU 28 is estimated at 17.4mln tonnes for the 2019/20 campaign, which will result in the EU becoming a net importer for the second year in succession. Recent improved weather has seen all the beets processed and

ABOVE: Cane harvests across the globe are likely to be disrupted by coronavirus-induced lockdowns.

“The majority of Europe is now on coronavirus lockdown, which will result in reduced consumption of sugar across the foodservices sector, but we expect to see an uplift in industrial use as indoor consumption increases…”

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Spring sowing beets for 2020/21 crop is now complete, after a delayed start due to very wet February weather.

The majority of Europe is now on coronavirus lockdown, which will result in reduced consumption of sugar across the foodservices sector, but we expect to see an uplift in industrial use as indoor consumption increases. This makes the conclusion of the harvest especially timely, allowing sugar manufacturers like Ragus to draw on the several months-worth of sugar stored in liquid form to produce industrial sugars and syrups.

Year to date, exports of EU sugar onto the world market are down 46% and are estimated to be only 1.0mln tonnes for this season, compared with 1.6mln tonnes in 18/19.

BRAZIL Harvesting for 2019/20 came to an end in April with a higher crushing rate compared to last year. The prospect for the 2020/21 crop, which starts later this month, is very positive. This is due to good rainfall, meaning moisture levels in the soil remain high, allowing for good cane development.

However, the spread of COVID-19 in Brazil is yet to be fully realised. This means there are

still risks of labour shortages and stoppages of the mills producing sugar. The ports of Santos and Paranagua are currently operating normally, but it remains to be seen whether this remains the case.

We will have a clearer picture of how these potential factors could affect sugar needed for the global confectionery market in the coming weeks and months. Initial signs of a plentiful harvest are promising but could be thwarted by any subsequent port closures. With India

also feeling the effects of the coronavirus, there is a chance for Brazil to step in and fill any supply shortcomings. Whether it will be able to do so, however, is still unclear.

Brazil exported 19mln tonnes in the 2019/20 season, its lowest total in several years. With the predicted sugar mix being over 46% for the 2020/21 crop, this should add a further 10mln tonnes of exportable sugar onto the world market. With the industry being an important supplier of food, fuel and power to the country, any enforced government lockdowns as a result of the coronavirus are unlikely to shut down the mills.

Lockdown looming, Brazilian mills are doing their utmost to crush as much as they can, preventing uncut cane from being left in the fields. Such actions should help ensure a stable supply of sugar. This depends, of course, on whether ports can remain fully operational.

INDIA The coronavirus has now arrived in India and the country’s 21-day lockdown has caused its economy to experience a major slowdown.

This comes as the country’s sugar industry was already near crisis point, with reduced exports, local demand falling, and cane farmers not being paid the contracted price.

The 2019/20 crushing season was set to be significantly smaller than the previous season due to the cane area harvested being reduced by 33% and waterlogged fields in August affecting cane recovery. Shortages of labour, transport, processing material and packaging have exasperated the situation further, even before COVID-19 reached the country.

As of March, the mills had produced 21% less sugar than this time last year. Now, they are temporarily closing due to cane cutters saying working conditions do not leave them adequately protected from the coronavirus.

Lockdown has also effectively ended Indian white sugar exports for the short term. Private ports have declared force majeure, while the still open government ports are crippled by the labour shortages dictated by the orders for workers to stay at home. Container traffic is at a standstill and customs are operating at 5-10% capacity.

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PANDEMIC REPORT

For the 2019/20 crop, we estimate that 26.5mln tonnes will now be produced, down from 35.9mln tonnes in 18/19. Indian mills have supplied just short of three million tonnes onto the world market, of the committed 3.8mln tonnes. The total figure will be well short of the predicted 5mln tonnes.

This is due to a drop in world market prices as a result of the coronavirus making overseas sales unprofitable for mills. Existing contracts may also even be cancelled.

LIMITING IMPACT Early signs of lockdown raising demand for in home sugar consumption have been welcome news to industrial sugar producers.

The confectionery market is expected to be a key beneficiary from this sudden surge in demand, as consumers stock up on comforting foods during a distressing time. Such is the resilience in the UK’s sugar supply chains, we are equipped to deal with this.

Not only do many manufacturers have several months’ worth of sugar in reserve at any one time, but the UK and Europe’s sugar beet harvest has now ended. The sugar from this is now sitting in industrial holding tanks, ready to be used. Greater challenges will come once the coronavirus tightens its grip on the likes of India and Brazil.

As long as ports remain open, there are the measures in place to keep sugar supplies running as usual, such as added protocols on hygiene and social distancing. Confectioners should, therefore, have the same volume of sugar products available to cope with any lockdown-induced increases in demand.

Manufacturers in the UK are also taking coronavirus-related measures, further ensuing a business as usual supply of sugar.

For example, we have cancelled all nonessential site visits to Ragus and all officebased staff are working from home.

These measures should combine to limit the coronavirus’ impact on the sugar available for the confectionery market.

As such, producers will be able to deal with rising demand and continue to fulfil customer orders.

ABOVE: Ragus sugars and syrups feature in a range of confectionery, helping its clients achieve the optimum, taste, texture and appearance for their products.

“ The confectionery market is expected to be a key beneficiary from this sudden surge in demand, as consumers stock up on comforting foods during a distressing time. Such is the resilience in the UK’s sugar supply chains, we are equipped to deal with this.”

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Pure Sugar expertise for confectioners Ragus is a key supplier to the confectionery industry.

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2020 WHO’S WHO IN CONFECTIONERY

MFG TRAY: starch tray superiors Molded Fiber Glass Tray, MFG Tray, has established itself as a leading manufacturer of high-strength, glass-reinforced composite containers, trays, boxes, flats and totes for the confectionery industry - Confectionery Sales Manager, Thomas Woods, spoke with Kennedy’s about the company’s history, recent developments and overall mogul efficiency

M

FG Tray was founded in Linesville in 1952 as a division of Molded Fiber Glass Companies. The business was originally expressly to be a moulder of tray and boxes for the food service and industrial material handling markets, but over the years the company has added tray and boxes to their lines and expanded into different markets such as the confectionery market.

Interestingly, one of earliest confectionery trays from MFG was a moulding tray for Ludens in the 1960’s and after this success,

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the company looked at what else they could supply and started working on starch trays. This work started to pay off in the 1970’s and the line built from there with several other products such as dough boxes evolving into standard designs expressly for specific applications, while others were used in an array of material handling operations, such as the 780 Series nest-and-stack designs.

Today, MFG Tray continues to offer both specialized and multipurpose material handling products for food service, confectionery, pharmaceutical, electronics and industrial applications. The

strength, stability, versatility and durability of composite materials continue to reinforce the fact that the material really does matter in material handling.

Kennedy’s spoke with MFG Tray’s Confectionery Sales Manager, Thomas Woods, regarding his experience working for MFG as an established member of the team; “I have been with MFG since 1976 and have experience with all of our markets, but have been primarily involved with the confectionery market since I started in sales. I had previously worked at MFG and in the 1970’s they had a major expansion and I returned

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who’s who in confectionery | MFG TRAY and started working in the factory operations.”

In the past, companies often used wood trays in their confectionery production lines but found that they had to replace their tray often – they were easier to break, put splinters in the product, could not be cleaned and in a typical operation on an average of 10% had to be replaced every year.

“Our trays solved these problems and also cut down on downtime caused by jammed trays and broken trays which, in turn, enabled the manufacturers to on average produce 5 to 7% more product per shift,” Thomas continues. “Some of the challenges that the confectionery industry faces are recyclability and sustainability and fortunately MFG starch trays will last a long time. It

is not unusual to see trays we made 30 years ago still in production - a tray still being used relies on fewer natural resources being used to make a new one. Fibreglass material is also recyclable, though not commonly done.”

In response to confectionery manufactures desire for a material that is detectable in their finished product should a tray become damaged, MFG Tray developed and recently introduced their patent pending X-DTect™ composite material made from high-strength, glass-reinforced composites specifically formulated for X-ray detection.

“Our X-DTect™ material can show contamination of the product down to 1 cubic mm. This material was developed at the request of several customer for a material that would be detectable if the tray got damaged in the machine. We worked on this for a couple of years

and the material is available in all of our starch trays and are the only company offering such a material.”

Several confectionery operations using MFG Tray starch trays have noted an increase in production efficiency as composite trays can be run at higher line speeds. MFG Tray’s Confectionery Sales Manager, Thomas Woods The precise sizing and dimensional stability of MFG Tray starch trays contribute to improved mogul efficiency, and the durability of composite construction ensures value and a long service life.

Thomas concludes: “As the line manager, I am proud of the fact that due to the constant improvements that MFG makes in our processes and materials we can supply our customers with a reasonably priced product that will last them many years. MFG Tray will continue to respond to the markets demands and also work to keep providing the best value for the customer.”

“Our X-DTect™ material can show contamination of the product down to 1 cubic mm” Thomas Woods, Confectionery Sales Manager, MFG Tray

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Above: be demo technolo the heat cross-se

Below: lightline custome filled wi cartons.

2020 WHO’S WHO IN CONFECTIONERY

tna solutions:

catering confectionery needs tna solutions is a supplier of integrated food processing and packaging solutions with over 35 years of industry experience and 14,000 systems installed across more than 120 countries –Managing Director and CEO, Alf Taylor spoke with Kennedy’s about the evolution of tna from an initial Australian brand to the valued global brand it is today

C Above: Alf Taylor, Managing Director and CEO, tna solutions

o-founded in 1982

by Alf and Nadia Taylor, tna solutions revolutionised the packaging industry with the world’s first high-speed, vertical form, fill, seal (VFFS) packaging machine; the tna robag® and in 1990, the Taylors made the decision to take the company global.

Managing Director and CEO, Alf Taylor, told Kennedy’s: “Nadia and I both had experience working in the food industry, Arnott’s Biscuits and Arnott’s Snack Food Divisions (Now Snack Brands). We were passionate about the industry. Together, we turned our dream, that literally started out as an idea on our kitchen table, into the reality it is today.”

The company provides a comprehensive range of products including materials handling, processing, cooling and freezing, coating, distribution, seasoning, weighing, packaging, inserting and labelling, metal detection, verification and end of line solutions.

“My prime responsibility is to manage the

aspirations of a global team that is the driving force behind tna’s success,” Alf continues. “Towards this, I am involved in developing the company’s global structure, developing new products and applications and ensuring that we continue to be a profitable enterprise. “tna’s vision is a world where every individual has access to the basic human rights, they need to reach their full potential.

With this vision in mind, we are focused on providing sustainable, empowering solutions in areas of education, healthcare, social welfare, emergency relief and more, to those less fortunate, especially children.”

Sussing the solution for confectionery

The challenge for the confectionery industry lies in keeping pace with everevolving consumer preferences, and delivering new, on-trend products to retailers’ shelves, as quickly as possible, to stand out in a crowded marketplace.

From manufacturing to packaging, increasing flexibility and efficiency is essential to achieving the desired result.

“The confectionery industry is in a long, transitional phase with shifting consumer preferences,” says Alf. “The emphasis on

Above: The NID forté® mhp 3

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Flexibility

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2020 WHO’S WHO IN CONFECTIONERY

who’s who in confectionery | tna solutions low calorie, single-serve packs is driving the need for the packaging industry to deliver high speed solutions. As the pressure to maintain total kilogram output while reducing pack size creates increasing pressure on the industry to run small packs at ever increasing speeds; 300-400 bags per minute.

Since the acquisition of tna’s confectionery specialist and brand, NID, the company have been able to offer a complete line of confectionery solutions aligned with emerging trends in the industry - from high-speed moguls, starch conditioning systems to oiling and sugar-coating solutions, plus the company’s own flexible conveying and high-performance packaging technology.

Alf continues: “our ability to cater to the requirements of small to large scale food manufacturers, with innovative solutions, the ability to nurture our people and develop products and applications in keeping with evolving trends are some of the noteworthy aspects of our organisation.”

Predicting the sugar market

According to Alf, the general upswing predicted for global confectionery over coming years, almost 4% CAGR between 2016 and 2024, based on research from Mordor1 disguises a far more complex market than appears at first glance. On a global scale, chocolate continues to dominate, and so sugar confectioners are fully aware there is opportunity for growth not only within their own niches, but by attracting more consumers whose desires for indulgence, convenience and exciting eating experiences are currently being met by chocolate makers.

“Within sugar confectionery too, while sugar chewing gum sales are dropping almost universally, sugarfree variants are enjoying continued success,” he continues. “In addition, contrary to the early expectations of some observers, hard candy is holding its own thanks to several factors, most particularly nostalgia, the drive for clean labels and expanding vegetarianism.

“As consumer demands multiply, differentiation will become tougher as rivals fight for share of wallet.

Individual, single-serve packs supporting low calorific value will be on the rise, driving demand for high-speed small packs.”

Future prospects

tna will continue to focus on developing products and expanding applications for the food processing industry aligned with emerging consumer trends.

It is clear that the confectionery industry will also continue to play a significant role in tna’s future and its success.

Alf concludes: “Innovation is at the core of tna’s business philosophy, which has led to the company’s evolution into a complete integrated systems solutions partner for the food processing and packaging industry globally. Whether it’s for building a new line, or upgrade a current production line, tna is the sought-after partner to provide the perfect solution.”

“tna’s vision is a world where every individual has access to the basic human rights, they need to reach their full potential.

With this vision in mind, we are focused on providing sustainable, empowering solutions in areas of education, healthcare, social welfare, emergency relief and more, to those less fortunate, especially children…”

Alf Taylor, Managing director & CEO, tna solutions

Footnote: 1. Mordor Intelligence: Candy Market - Growth, Trends, and Forecast (2020 - 2025) https://www.mordorintelligence.com/industry-reports/candy-market

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WDS:

moulding mastery

Winkler und Dünnebier, WDS, is an international manufacturer of confectionery machines and well known for permanent development and innovation of its production plants – Head of Sales, Ralf Hübner, tells us about their greatest achievements as well as their forecast for the confectionery market and future prospects as a company

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Above: Ralf Hübner, Head of Sales, Winkler und Dünnebier

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DS has more than 100 years in engineering confectionery machines known for their quality and flexible modular design. As a specialist for Moulding plants, the company are able to cover the entire spectrum of deposited sweets with different applications and throughputs.

Ralf Hübner told Kennedy’s about what his role as Head of Sales at WDS entails, “My main responsibilities include; ensuring the achievement of sales targets, disciplinary and professional leadership of the employees in sales, projecting and product innovation centre expansion of the sales organisation, observation of the markets and identification of future trends and technologies as well as development of strategic sales concepts.”

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Product Innovation Centre One year ago, WDS reacted to the significant increase in demand for high-quality confectionery production plants worldwide by building two new, ultramodern production halls with around 14,000 m² of additional production space.

The company’s technology lab, based at the WDS headquarters in Rengsdorf/Germany, is specialised in the development of new and optimisation of existing depositing processes as well as process engineering the production of confectionery - providing all services to transform a product idea into a successful product launch.

“Innovations usually start in our inhouse Product Innovation Centre - an excellent example is our new lab-depositor fully

compliant with GMP guidelines for the production of functional gummies for marketing panels and product validation. Such a new depositor for a growing market with regards to OTCgummies triggers also new developments for the future.

“I think it is great to see our continuity in launching innovations across all our machine categories: chocolate, gummy moulding with the traditional starch bed as well starchlessmoulding.”

who’s who in confectionery | Winkler und Dünnebier Unique lines and solutions WDS is known for its fleet of different Mogul lines – the Mogul type 660, for example, combines the latest demands from customers all in one machine. This means avoiding paint and using a stainless/ aluminium frame as well as the demand for a tray transport without chains, respectively the GuidedPusherSystem.

Ralf adds: “The Mogul 660 differentiates from others thanks to demoulding using a lateral extractable flat sieve and thanks to our rotary-valve depositors which can also be easily rolled into an offline position for fast cleaning without polluting the tray transport.”

With starch moulding, there is now a clear separation of moist starch and conditioned starch, i.e. a complete demarcation within the plant enables a 100% sieving. Only conditioned starch is used to fill the moulds. Although the Mogul 660 can optionally be operated with an external cyclone screener, this is not necessary in standard version due to the proven de-powdering with separating and cleaning sieves within the plant. The removable sieve station ensures easy access and quick, convenient maintenance.

WDS are also driven by serving the production of tomorrow´s chocolate products using their different technologies and ultimately focus on combining their moulding experience with the flexibility on the basis of a chain-driven mould transport. The result is the ConfecPRO for medium to large production capacities where all parts in direct contact with chocolate can be easily exchanged without tools.

“At WDS, we like to push current limits and to think about revolutionary solutions with regards to flexible mould transportation, speed for cleaning and change over,” Ralf continues. “With our ConfecVARIO we show how production of both chocolate and starchless products can be done avoiding chains in all segments and with complete new and more flexible line-configurations beyond the conventional rectangular racetrack.”

A constructive confectionery forecast Today, it is difficult to develop an iconic confectionery product which shows huge sales growth over many years. The lifespan of a product has become much shorter and big food retailers are asking for seasonal innovation and this is directly linked to our machines. The demand has changed from large capacity lines for a dedicated product towards flexible lines which entertain multiple different products with a medium production capacity.

Ralf continues: “The number of confectionery products becoming sweets with health-promoting or biologically effective properties by adding various ingredients has been increasing for years.

These products have a very large acceptance in the market e.g. as a nutritional supplement or nutraceutical, because consumers use them in many ways to support their individual health care. There is also great growth potential in the pharmaceutical sector for over-thecounter medicines.

“It is great to see our continuity in launching innovations across all our machine categories: chocolate, gummy moulding with the traditional starch bed as well starchless-moulding…”

Ralf Hübner, head of sales, WDS “As a specialist in the development and manufacture of confectionery machines, we are one of the leading suppliers of technologies and machinery for the production of active OTC-sweets and cannabis products.”

Regarding the future prospects for WDS, Ralf concludes: “I am, firstly, looking forward to supporting our existing customers with our latest technologies.

Second, I hope sustainable global market for our machines although the political situation in some future markets is not easy.

Last but not least; I hope that new product trends will prosper so we can continue developing new technologies for a very sweet market.”

Below: The Mogul Plant type 660 is designed for the manufacture of all starch- moulded products

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Sollich: tailored to quality Sollich offers production solutions from a high-quality portfolio of suppliers for the chocolate, confectionery and baked goods industries and pride themselves in their focus on the customer - Head of Sales and Executive Director, Ralf Schäffer spoke to us about his vast experience working for the company

S

Above: Ralf Schäffer, Head of Sales and Executive Director, Sollich

ollich was originally founded in 1920 as a bakery/cake shop in Ratibor, Poland. What first began with the development of the SOLLKOCH, the world’s first vacuum sugar cooking machine, was continuously expanded over generations, with healthy growth and after World War II, the company relocated and started to work with chocolate - before that, it was more of a sugar, candy processing but after World War II, all the focus was on chocolate.

Today, their production ranges from forming, extrusion and cutting systems, fully automatic coating systems and cooling tunnels to chocolate tempering machines and moulding systems for confectionery.

Head of Sales and Executive Director, Ralf Schäffer, has been with Sollich for the last 34 years – taking over commercial as well as technical responsibilities and supporting a team together with Chairman of the Sollich group, Thomas Sollich, based on his vast knowledge of the market.

Ralf told Kennedy’s, “When

Sollich was first founded, it was a small company, but it was a good provider of technical solutions.

But most importantly, it has always valued the relationship with the customer and seeing eye to eye with them – meaning that we should be understanding the problems and supporting our customers at all times. That, I think, is our main focus and that we hold very dear to us.”

Above: The SOLLICH Conbar® line

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Ralf studied electrical engineering and began working for small companies that required his skills in a number of varying roles and soon realised that working directly with people was his natural calling. He continues: “In the early stages of my career, electrical software programs were being developed and highly anticipated, but I wanted to work with different people, different ideas and different cultures – that’s what interested me more.”

“When I applied to work at Sollich, my experience and skill sets matched the criteria they were looking for. In the beginning, I was in charge of various different markets, but in 2002, I became responsible for the whole sales team and have some influence into other departments now as well.”

It is not easy to make modern machines for the confectionery industry. There is the know-how of many decades and the quality of the employees within the company. Given the variety of confectionery products, mass production of the machines is

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ENROBING IS OUR STRENGTH

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2020 WHO’S WHO IN CONFECTIONERY

who’s who in confectionery | sollich almost impossible – but this is where Sollich strive to be a little bit different.

“I believe we are important to the confectionery industry when it comes to proficiency, troublefree production and accessibility,” Ralf adds, “we don’t just create standard equipment that produces standard products – we are an experienced and confident partner for developing new products with new processing. We are open to new ideas and designs and can take in all requests and requirements that can helps us find a solution in a well-efficient way, on a high industrial standard but that is still flexible enough to vary between customer preference.”

Tempering machines are at the heart of a chocolate processing system as this is where the foundation for a perfect product is laid. Sollich offers the correct machine for every application that result in an optimum shine, long shelf-life, good snap and a heat-resistant product. The company are also widely known for their efficient bar lines – the Sollich Conbar® line, for example, has enormous flexibility to create cereal and candy bars in single layer and multi-layer formats as well as products into rectangles and bars with a variety of different cross-sections.

Ralf continues: “We are very proud of our firm, reliable and efficient tempering chocolate machines which, particularly from a technology point of view, is a key component when you work with real chocolate (with real cocoa butter). Also, the range of products we are producing with our Conbar® line which we call which is a continuous state-ofthe-art platform because it’s not

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just a typical producer of standard candy bars – I believe the range is really done well because of our experience in the entire process – from initial concept, to the finished product, we are there throughout.”

Regarding Sollich’s future, Ralf concludes: “I think we will do our best to remain the market leader due to our extensive knowledge within tempering, enrobing and bar-forming, but also because of our family-oriented approach.

Thomas Sollich’s children are planning to run the company once they have completed their education which will bring in a new, fresh generation to the team.

We feel like a big family here at Sollich and I think if we can continue to translate that to the customer, then we have succeeded in our philosophy.”

“We don’t just create standard equipment that produces standard products – we are a confident partner for developing new products with new processing…”

RAlf Schäffer head of sales & Executive Director, Sollich

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2020 WHO’S WHO IN CONFECTIONERY Above: The new CHS modular high-performance packaging machine

Theegarten-Pactec: packaging a punch German manufacturer, Theegarten-Pactec has a long and diverse history with many years of forward-thinking providence in the packaging technology sector – for over 80 years, the company have established themselves as pioneers in the confectionery sector and continue to live up to their innovations for all performance levels today

E

fficiency demands a perfect interplay throughout the packaging workflow. In other words: Proven know-how for holistic process solutions, which produces individually customizable, synergetic solutions for primary packaging by combining highperforming packaging machines with different feed and storage components. In order to meet the requirements of the confectionery industry for complete solutions Theegarten-Pactec provides complete packaging systems of feeding, separating and collecting components under their entire responsibility.

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Theegarten-Pactec came in existence in 1994 when the Cologne-based company Rose Theegarten took over Pactec in Dresden. The result was more than the sum of two individual units, since expertise and competence of both companies complemented each other to perfection. Rose Theegarten was founded in 1934 in Cologne by Justus Theegarten and his son Franz. The name Rose stand for a former co-operation with the British company Rose Forgrove.

Initially the Theegarten-family was sales agent for the British machines in continental Europe.

Later, the English machines were built under license in Cologne

and, finally, Theegarten started their own program of high-speed machines in Germany which – until 1970 were sold worldwide by the British company. As from mid-1970 Christa Rustler-Theegarten, the grand-daughter of the founder, and her husband, Erhard W. Rustler, decided to establish their own sales organization. The parents of the current Managing Director, Markus Rustler, thus laid the foundations for the international sales network with trade partners in more than 100 countries worldwide.

Obviously, the acquisition of the company Pactec resulted in an important strengthening in the market presence. Pactec – an

off-spring of the former GDR combinate Nagema – traditionally had excellent contacts to Eastern European and Asian countries which helped to establish a strong market position of TheegartenPactec in these areas.

Small-sized confectionery program Theegarten-Pactec recently declared their aim to offer a complete selection of wrapping styles and performance levels for small-sized confectionery items.

In order to meet this aim, the mid-sized family company has gone a long way based on many

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who’s who in confectionery | theegarten-pactec

Theegarten-Pactec recently declared their aim to offer a complete selection of wrapping styles and performance levels for small-sized confectionery... decades of experience and the know-how of more than 10,000 machines supplied.

The manufacturing program is organized in a matrix meanwhile comprising more than 30 individual solutions, for the three main product categories which are hard candy and pre-formed products, soft and hard caramels, chewing gum and bubble gum (cut & wrap method) as well as chocolate.

Several additional food and non-food applications are also available. In each of these categories the typical wrapping styles can be offered. In co-operation with their customers, the company develops new designs and solutions for instance to optimize the wrapping

material consumption or to provide innovative solutions for the presentation at the point of sale.

Innovations for all performance levels One of the key competences of Theegarten-Pactec has been the development of continuous-motion high-speed machines. The EK4 is an efficient twist wrapper for highboiled sweets reaching an output of 2,300 candies per minute. For hard and soft caramels, chewy sweets, chewing gum and bubble gum the machine types WHF (fold wrap) and WHD (twist wrap) respectively again are unmatched on the market with outputs of 1,800 pieces per minute.

In addition, the modular CHS high-performance packaging machine was specially developed for the gentle packaging of chocolate products and now achieves an output of up to 1,800 instead of 1,200 products per minute. The CHS is especially flexible with regard to the possible folding types: Nine different folding types such as double twist, protected twist, top twist, side twist, foil wrap, envelope fold, bottom fold, side fold and Viennese fruit fold are possible without any problems whatsoever. Additionally, the machine allows quick changes of folding type and format within only four hours.

New directions into secondary packaging Theegarten-Pactec has ventured into new territory by developing a secondary packaging machine that can keep pace for the first time with the high performance of their primary packaging machines. The new BLM now packs up to 2,000 individual products or 120 cartons per minute and is suitable for small to medium carton sizes. Finding a suitable cartoner in this highperformance range has been almost impossible so far.

As a result of this limitation, customers were unable to operate their primary packaging machines at full capacity. Unwanted reductions in efficiency were the result. With the cartoner developed

by Theegarten-Pactec, which is perfectly adapted to connection to the high-performance machines, even small products can now be processed with a high output.

The new generation: Global player with strong roots

Above: Then and now... Eight decades after the birth of the former Rose-Theegarten, the company is proving to be more successful than ever

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Today, the average export rate of the company is around 90 %. Fundamentally, the current management sees its task in preserving what has been created over three generations of a successful family business and to provide a true market value and to continually increase the benefit for the customer.

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COVID-19

ECIAL

P PANDEMIC S

COVID-19 Company announcements…

We at Kennedy’s wanted to do our bit to serve the confectionery community and felt it necessary to support other businesses during these difficult times. The following statements have been provided by companies who wish to declare their response during the COVID-19 crisis. Be sure to visit each website for more information…

CAPOL

To our customers, suppliers, partners & friends of the CAPOL group - above all, we hope that you all stay safe and healthy! The last weeks from the outbreak to the on-going pandemic of the coronavirus disease have changed the world as we knew it, both in private life as well as on a business level. At CAPOL, we have taken preventive measures to protect the health of our employees and to ensure the delivery capabilities for our worldwide customers. We are glad to inform you that at this moment in time, we are able to meet all demands and that our teams are ready to provide you any support you may need in these challenging times.

As the pandemic of COVID-19 continues to develop, the situation is dynamic, and we are monitoring it very closely in view of guidance from the relevant authorities. Our priority is to ensure the safety and health of our employees, delivering stable and reliable performance for our business partners while doing our part to limit the spread of the novel coronavirus within the society.

Consequently, wherever possible, CAPOL employees are working from home. For operations critical staff on site, we implemented social distancing policies and put additional precautionary measures in place to achieve a maximum protection of our production facilities.

CAPOL’s facilities are currently operating at capacities that meet or exceed our current foreseeable demand. There are no or

CHR Hansen

To ensure consistent supply and quality for our customers and health and safety of both customers and our employees, we have established a Crisis Management Team (CMT) at Chr. Hansen Group Level. The Crisis Management Team has frequent status meetings and stays connected to authorities and experts to diligently evaluate which actions are required to mitigate this crisis situation.

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only slight delays. However, we are monitoring restrictions in national and international freight traffic for potential business impact. The pandemic will have still unpredictable effects on the global economy and supply chains. As indicated, our current operations continue to meet foreseeable demands; however, we recognize this dynamic situation requires diligent monitoring and prompt actions.

In these times of uncertainty, please rest assured that we will continue to monitor the situation and stay in close contact with you to provide updates whenever necessary. As the situation develops, we will keep agile, adapt to the circumstances and provide the best possible service.

Our thoughts are with all those who have been impacted by the virus, either by sickness or by the effects of the pandemic. May those in medical care get well soon. Our thanks go out to all those fighting the pandemic in front line, especially the medical staff, and to the everyday heroes who keep necessary services running for the society.

While working from home, our teams are still available for you as usual. Let us stay in touch and please do not hesitate to contact your CAPOL sales representative if you have any further questions.

Meanwhile you can also get in touch with us online: Have a look at www.capol.de or follow us on LinkedIn (linkedin.com/company/ capol-gmbh) for the most recent updates.

We are all in this together and we remain confident that there are shiny times for the world ahead again! All the best for you, your families and colleagues. Stay well and healthy.

The health and safety of Chr. Hansen employees are of highest priority. In addition to WHO’s standard recommendations and local Governmental guidelines, Chr. Hansen has, for all sites and offices, taken the needed precautions to mitigate risk of spreading the virus, through a strong focus on hygienic measures, as well as ensuring business continuity by segregating teams in key operational functions.

This includes a working-from-home set-up for a certain number of key staff, which will allow us to continue operations in case of staff being infected with the virus. We are very proud of the…

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…swiftness and smoothness with which these measures have been implemented by our employees worldwide, demonstrating a huge engagement and dedication of our colleagues in these challenging times.

Chr. Hansen Natural Color Division’s supply chain continues to be well positioned in securing supply due to healthy stock levels and multiple sourcing routes on a global scale ensuring agility and a competitive edge. Our factories worldwide are running full speed and inventories are well loaded. Due to the unpredictable nature

Extrufood

In spite of COVID-19, Extrufood are continuing work in full force. The manufacturing of machines and spare parts is acting as normal, with companies all over the world continuing to benefit from our advanced technology and constant innovation.

The rest of the year is looking positive for us at Extrufood as we are set to attend Interpack (now postponed until February of 2021) with an 80 m2 section to exhibit their lab extruder as well as many of their well proven and most popular products for the confectionery industry.

Next year at Interpack, we intend to connect with the leading names in the industry and look forward to witnessing the biggest trends and innovations that will shape the future. We have also been developing an innovative 8-color system this year and are pleased to share more details on this very soon.

In addition, Extrufood have an exciting television program announcement. Dutch TV Channel, RTL-Z, have aired a special feature on the extrusion company in a program called ‘How it’s Done’ – a series of documentaries, showing innovating Dutch companies making unique products. The show tells stories about developments, innovations and opportunities in a range of sectors.

Extrufood’s TV item shows an interview with Managing Director, Martijn Hillenius, a tour of our factory and a running lab line in their technology centre, showing the making of an extruded fruit liquorice product.

We wish all of our clients and valued customers the best during these difficult times. Stay positive and stay safe!

IPCO

We face an unprecedented situation in the COVID-19 pandemic and this requires us all to change the way we work in order to protect the health of our colleagues, customers, suppliers and partners.

As a responsible business we are following WHO guidelines to the letter, taking all necessary precautions and adhering to regional and national restrictions.

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of this situation we cannot say how the situation will look like in a week or two from now. We cannot completely avoid it having an impact on lead time or supply ability for individual items, but we have contingency plans to mitigate if it happens. These include possibly transferring production to other sites to the extent possible.

Our commercial teams are currently working from home, while our R&D team is maintaining some work in the labs observing strict guidelines. We continue to work on existing projects and have been able to connect with some customers through digital platforms for webinars and customer project reviews. Some customer projects are currently on hold, and the restart will depend on the length of global quarantine policies across countries and companies.

The focus right now is on business continuity, both for us as well as our customers. Consumer insight work and market research will require more data points to determine which demographics are structurally affected beyond the current quarantine period across the globe. However, in line with consumers worldwide having to cook and eat at home, we can see activity in the prepared foods segment rising at the moment.

Hans Brunner

To our customers and business partners - the fast spread of the Coronavirus and the serious consequences caught us all off guard. We hope that you will overcome this crisis without serious economic damage and especially in good health.

The business operations of the company HANS BRUNNER GmbH will continue as usual. Thereby, our focus is the healthiness of our employees, customers and suppliers. We are strictly following the restrictions prescribed by the authorities as a protection against infections.

Our employees are following the hygiene rules and keep distance from each other. A lot of our employees also have the opportunity to work from home and are available for you as always. Under these circumstances, all projects are continuing as planned. We are still processing inquiries for new projects, mould re- orders or orders from our standard assortment.

Our online shop www.brunnershop.com is also available for you day and night. As we are planning our material requirements far in advance, we have currently no limitations in regard to material supply.

We are observing this situation with fullest attention and diligence and have daily conference calls in order to be able to continue with our business operations in a normal way. That is why we are still very pleased to receive your inquiries and are doing our best to meet all your requirements.

We wish you and your family as well as your employees all the best - stay healthy!

Delivering our usual standards of customer service will be challenging but we are doing everything in our power to respond to requests for support as promptly, effectively and efficiently as possible.

With a network of sales and service offices covering Europe, North and South America, Asia/Pacific, Africa and the Middle East, we have a local presence in all our key markets. In addition, we are using innovative digital tools to further enhance our service capability.

Please contact your local IPCO office if you require more information.

KennedysConfection.com

PANDEMIC ANNOUNCEMENTS

LoeschPack

The recent developments on the Corona Virus have a tremendous impact on Germany as on the rest of the world. We rely on that together; we will withstand this taxing time and invite you to look ahead with confidence.

The good news first: In spite of restraints and limitations, of course we are aimed to still remain at your services and are continually working on present projects – even if more electronically than we prefer. Luckily our supply chains are not facing any discrepancies and we are able to almost unrestricted, sustain our production.

We promise to have taken all necessary measures, as well as numerous pre-emptively actions to protect our employees and their families, enabling child care and care for the elderly.

In the last couple of weeks our employees are working from home when possible and the encounters in the premises have been reduced to an imperative level, always in pursuance of the imposed minimum distance.

The visits of customers, suppliers and partners were ceased and were shifted to the digital world, in order to minimize the number of visitors on the premises. In addition, specific measures were implemented for

Houdijk Holland

Even in these challenging times, where we tend to live from day-today, it is good to sit back and think of the future. Obviously our first focus will be centred around ensuring people’s well-being and health.

But secondly our focus will also need to be on how the Covid-19 crisis will change the way we produce, package, market and consume cookies and crackers.

We at HOUDIJK HOLLAND think that there is now a convergence of three trends: Individualization, Sustainability and Health - each driving innovation in our industry: 1. The need to produce a larger range of product and packaging combinations, to cater to more individual tastes 2. The demand for smaller packages, to ensure freshness for individual consumers, to prevent over-consumption and to decrease food waste 3. The continuation of plastic overwraps, to ensure freshness and protection against pathogens 4. The change from plastic trays to no trays or trays made of sustainable materials, such as paper/carton The key word in any future packaging system will be flexibility: not only to cover the ultimate outcome of these three trends, but also to cover the road to this outcome. In other words: a biscuit packaging system needs to be able to handle the current scope, but also any (potential) future scope (e.g. switching from plastic trays to cartons trays or switching from piles in trays to piles without tray).

MFG Tray

Amid the COVID-19 pandemic, we at MFG Tray are still open for business. MFG Tray, as a life-sustaining business may remain in operation under the provision for Plastics Product Manufacturing.

The health, wellness and safety of our Teammates and our Customers are always of paramount importance to MFG Tray Company as is ensuring continuity of services and products to our customers without disruption. We will remain diligent in our endeavours to reduce

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the staff on site, regarding sanitary actions and safety regulations, to furthermore grant, being a reliable business partner.

We thank you in advance for your understanding, if we are limited in executing service, differently than you are used to. For your convenience we outlined in the FAQs the reachability: If you are facing difficulties on a Loesch machine, for which you urgently require a spare or wear part: then please contact the service team at: +49 (0) 9545 449 0 or send us an email: service@loeschpack.com. We will be aimed to soonest support the long-term operational readiness of your equipment.

If you are planning a packaging task and need to discuss further details, will you have accessibility to the Loesch specialists: Of course!

Our sales managers are looking forward to receiving your call at +49 (0) 9545 449 0 resp. your email at sales@loeschpack.com. If you wish you can also contact your already known sales representative by mobile or email. We are also happy to set up a video chat for your convenience.

If you are curious to know about the latest events at Loesch or Hastamat and you want to know how to package your products more efficiently?

Please feel free to visit our websites www.loeschpack.com or www. hastamat.com and get inspired.

We remain true to our motto: Packaging your ideas!

But most importantly – Please stay safe and healthy!

HOUDIJK HOLLAND has developed several products that meet this challenge: the so-called COOKIEBOT (robotic) system, in combination with COOKIEDOZER and FLEXWRAP technology allows multiple product/package combinations, with a minimal change-over: • any shape (sandwich) biscuits and cookies • piles and slugs • with tray and without tray • single cell and multiple cells • plastic trays and carton/paper trays A (random) infeed of products will first be inspected with 3D/2D vision technology. A COOKIEBOT system will then position the products in a particular pattern on two counterflow conveyors, which run alongside the main COOKIEBOT conveyor. At the end of each counterflow conveyor an (exchangeable) ‘mould’ is positioned: with the use of the patented COOKIEDOZER a batch of products is pushed through the ‘mould’, which is shaped in such a special way that rolls or piles can be created. These rolls or piles are then pushed or placed in the perpendicularly placed FLEXWRAP flow wrapper infeed.

The FLEXWRAP is a line-air servo-track system, with individually controlled carriers, which bring the slugs or piles directly into the folding box of the wrapper.

When tray-loading, trays or cartons can first be placed into the FLEXWRAP with an automatic tray de-nester. The empty trays are then placed underneath the loading position. The system can handle and wrap up to 1.500 products per minute. Change-over time is less than 15 minutes and largely consists of exchanging the mould.

For further information: please contact one of our Sales Managers (at www.houdijk.com).

exposure but will remain in operation as scheduled.

Produced with formulations to meet and exceed the demanding use and storage requirements in many industries, MFG Tray composite products are designed to be cleanable and easy to disinfect. These features can help meet the challenge of preventing the spread of COVID-19.

All materials used in the construction of MFG Tray products are listed in NSF Standard No. 2 and in the USFDA Code of Federal Regulations, Title 21. MFG Tray confectionery trays have been independently tested and certified per EEC Directives.

To view our most current COVID-19 policies, see us online at www. mfgtray.com/mfg-and-covid-19/

Orchard Valley

Mrs Tilly’s

The 23 years since the Mrs Tilly’s confectionery brand was first created in a family kitchen in Tillicoultry have, as you may expect, been eventful. However, the recent issues due to Coronavirus are of course unprecedented and pose an entirely new set of challenges for all of us.

The implications of the current pandemic are far reaching for all of us, both in our personal and business lives. At Mrs Tilly’s the immediate priority was the health of our staff and decisions were taken early to wind down our production – with a full factory closure from 3rd April with the expectation that a further review will be taken around mid-May to assess the viability of returning to normal operations by early June at the latest.

One silver lining for the business has been that over the past few years we have invested heavily in our production capabilities – carefully balancing automation while at the same time, protecting the authenticity of our long-established product range which has become one of Scotland’s most popular and has also secured a foothold in many international markets around the world.

The upside of this investment meant that we came into the crisis with good stock holdings on our Fudge & Toffee ranges from which we have been able to maintain supply to our customers with the majority of our range - but more importantly it also means we are well equipped to react quickly to any new and existing demand as things return to some normality.

Our range now covers Fudge in a variety of formats and flavours – suitable for impulse, all year round, and seasonal.

From our best-selling original flavour to our other options including Belgian Chocolate or Sea Salt we have a wide range of premium fudge to suit any opportunity. All of our Fudge ranges are produced with 12 months shelf life at the date of manufacture at our BRC AA accredited site in Larbert, central Scotland.

We have significant capabilities in fudge & toffee production, both branded and private label and are of course available to discuss new opportunities – including NPD – for both shortand long-term requirements. Indeed, our festive order book is already filling up as our partners look to the future and hopefully some sense of stability in trading patterns.

In short, while it may not quite be business as usual for some time – as the restrictions are eased over the coming weeks & months – we will be well placed to service our current customer base as well as any new opportunities – both domestically and internationally. The safety of our staff will remain our top priority as we look to move forward under the “new normal.”

For further information contact: orders@mrstillys.co.uk

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With the unprecedented, incredibly challenging and everchanging situation, our key workers in the UK are constantly at the forefront of our minds. At Orchard Valley the production, warehousing and quality team, who are classified in this sector, continue to produce products for the retail sector especially in the home baking category, to keep products in full supply and by doing so help to retain some normality at this worrying time.

Home baking might not be seen as critical to the nation at first glance, but when we consider the number of children being home schooled and having access to products which allows some creative baking – it seems to be increasingly popular to create fun and practical educational activities.

However, the sector the OVF team are so very proud to support are the range supplied to meal manufacturers for the NHS, the care homes and to home deliveries for the elderly.

The volumes are increasing quite considerably, and the team are pulling out all the stops to ensure we can meet these increased demands. Our suppliers, knowing the importance of this sector, have been incredible, ensuring we can take some priority in order to meet these demands.

To all the key workers throughout the supply chain, people making this happen including the suppliers, truck drivers and support staff. Without this continued backing we would not be able to play our part in feeding the nation.

At times like this we hear so many good news stories to share; one neighbour to OVF, The Temeside Inn, despite having an awful year as a result of flooding and the closure of pubs and restaurants are an amazing example of this.

Not only have the Temeside shown support for OVF they have started to provide items they can source though their own suppliers to those in need locally at cost and now on Friday they commence a Take-Away food service for many of their menu items.

Sacmi

Despite the COVID-19 health emergency that is now affecting not just Italy but many other countries worldwide, SACMI Packaging & Chocolate is still doing everything possible to ensure smooth management of orders, deliveries and assistance services.

While recent nationwide measures implemented by the Italian Government (e.g. the most recent Ministerial Decree of 22nd March 2020 containing further restrictions to halt the spread of the COVID-19 virus) have placed significant limits on businesses, we wish to reassure you that our company has been granted permission to continue its operations as it is recognised as performing an essential role within the food supply chain.

We are, of course, unable to foresee how this scenario might change in the future or whether there will be any repercussions affecting how we are able to do business. We are, though, monitoring the situation closely and shall do our utmost to minimise any effects, thanks also to the extraordinary commitment of our personnel; despite this, any negative impact shall be deemed as stemming from force majeure circumstances.

From the earliest stages of the emergency, the SACMI Group has taken all necessary measures to safeguard the health of its personnel, customers and suppliers.

Even where national health authorities in individual countries have imposed restrictions on travel, SACMI still ensures customers can count on constant support worldwide thanks to its Global Network and the strengthening of on-line platforms and remote assistance.

KennedysConfection.com

www.hebenstreit.de

Many ideas change the world…

Some of ours set new standards.

Like our baking plate, the largest of its kind: 1,000 x 350 mm*

HIGH-END ENGINEERING

PROCESS EXCELLENCE

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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.

RZ_Anzeige1_Waffel Exdrudat_210x297_GB_ohne.indd 1

10.03.17 12:54

Sensient Colors

At Sensient, our sole focus right now is to provide service to customers so that they can get food to everyone around the world. Specifically, we would like to share some of our key priorities: - Providing a safe work environment for our employees - Proactive and ongoing communication with our customers as conditions change - Utilising our global manufacturing capabilities to avoid supply disruptions - Increasing inventories on raw materials wherever possible Sensient Colors is committed to doing everything we can to supply needed ingredients to food, beverage, and pet food manufacturers. We are also preparing for what the world might look like post-coronavirus.

As Sensient CEO Paul Manning states, “We have to do our jobs and make our products, because no matter what else happens, people need to eat and take medications.” We will remain open for business.

SugarSin

At SugarSin we care passionately about the welfare of all our customers, and throughout these most challenging of times we have had to adapt our business to remain safe and responsible for our staff and our customers.

Although (sadly) our much loved Covent Garden store is currently closed, we are happy to announce that we are still very much open for business and are looking to serve our customers by taking orders online at www.sugarsin.com or mail orders by email to hello@sugarsin.co.uk.

We offer contact-free home deliveries on the sweetest gifts and treats. This not only includes our glass jars and pouches of cocktail & fruit gummies, but also includes our range of pick ‘n’ mix of approx. 120 sweets types, chocolates, fudge, luxury coated nuts, and not forgetting our Swedish liquorice.

The team at SugarSin is keen to do our little bit to help maintain valued and important morale and social cohesion at a distance. Sweet treats are foods that most UK households want to have in their homes, whether that is the joy of sending or receiving an unexpected delivery of our sweets or chocolate from someone you love or the happy ritual of indulging in your favourite sweets, we are here to facilitate this.

The team at SugarSin also wish to extend our thanks to all frontline workers. Our nurses, doctors, paramedics, and others are working tirelessly round the clock and harder than ever – we hope to bring these workers a touch of joy and some light relief as we navigate these uncharted waters together. That is why we have partnered with Blue Light Card and are offering 20% off all our sweets to NHS staff and emergency workers as a small token of our thanks.

Tanis Food Tec

Covid-19 is making its effects felt all over the world on our families, companies and networks. Most importantly, we hope you and your family are well during these challenging and rapidly changing times.

All the preventative measures associated with it have posed tremendous challenges for all of us. Home office workplaces were established for as many of our associates as possible – engineering, project management, sales, marketing, spares & service, research & development, and the finance department.

These changes make it possible to contact our personnel in every manner you are already familiar with. You can reach us always by email, phone, or conference software. Our production sites will continue to operate - we have taken appropriate protective measures at all of our locations and our employees are fully versed in the new rules of conduct.

Where travel is still allowed, we have service personnel available globally to deploy on-site if needed. Our remote servicing, as well as our telephone lines, are still here and available for you.

We thank you for your support and loyalty in these difficult times.

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Uncle Joe’s

Uncle Joe’s Mint Balls has increased production of its Throat and Chest and Herbal Cough lozenges to help people suffering from the effects of coronavirus.

Bosses at Wigan-based William Santus and Co Ltd, which produces the iconic Uncle Joe’s Mint Balls, continues to supply major retailers but have also stepped up its online sales and delivery service as more and more people selfisolate at home.

The throat and chest lozenges contain menthol to ease a sore throat and eucalyptus to tackle fever, and the herbal cough sweets contain a blend of ten different herbs which includes horehound, which eases lung and breathing problems.

John Winnard MBE, Joint Managing Director of Uncle Joe’s, said: “Although people can still buy Uncle Joe’s Mint Balls in the normal way, in the light of the current situation with coronavirus and the number of enquiries we have been receiving, we have decided to dedicate more production to our Throat & Chest and Herbal Cough lozenges.

“It is important to point out that we are not claiming the sweets can tackle the COVID-19 virus but we hope they can sooth some of the symptoms and our online service can allow people to enjoy some sweets delivered to their door.”

John and Joint Managing Director Antony Winnard, the great, great nephews of the company’s founder, William Santus, said that Uncle Joe’s Mint Balls had helped keep a smile on the face of the nation through two world wars and countless other hard times.

Antony said: “This is a very challenging period for everyone in this country but the bulldog spirit which makes this nation what it is was built around never giving in, and trying to look on the bright side, laughing not crying.”

John added: “There is so much bad news around at the moment, but we want to encourage everyone to try and be positive. Every bag of sweets we make has a smiling face on it, courtesy of our logo, and, now, more than ever, the country needs a reason to smile.”

For more information on Uncle Joe’s Mint Balls’ Make Life Sweeter initiative go to the company’s social media pages on Facebook and Twitter or search for #makelifesweeter and #unclejoes.

“Every bag of sweets we make has a smiling face on it, courtesy of our logo, and, now, more than ever, the country needs a reason to smile.”

KennedysConfection.com

EVERY PASSION STARTS FROM

TECHNOLOGY WITH

KNOW-HOW!

QUALITY HAS A NAME As one of the leading manufacturers of confectionery machines we know the market requirements and their dynamics very well.

With WDS manufacturing lines there are hardly any limits in producing attractive confectionery. Combine exceptional shapes with different masses and establish products that stand out in the markets.

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Tel. +49 2634 9676-200 sales@w-u-d.com

Kennedy’s Confection May 2020

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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

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Cluster machine type PMN-6/420

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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

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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 May 2020

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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

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INGREDIENTS

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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

Glazing and Anti-sticking Agents for the confectionery industry

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ESSENTIAL OILS

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

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

NUTS & NUT PASTES FLAVOURS (LIQUIDS & POWDERS)

BUBBLE GUM BASE

MACHINERY AERATION AND MIXING EQUIPMENT

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

ORGANIC COCOA PRODUCTS GLAZING AGENTS

CHEWING GUM BASE +LJK SHUIRUPDQFH HGLEOH FRDWLQJV IRU FRQIHFWLRQHU\ DQG ILQH IRRGV

Best taste since 1875

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

Natural and nature-identical flavours for confectionery, bakery, dairy, co ee and tea.

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

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

www.chocotech.de

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

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MACHINERY CARAMEL COOKING SYSTEMS

CHOCOLATE DEPOSITORS

CHOCOLATE MANUFACTURING MACHINERY

CHOCOLATE MOULDING PLANT

CHOCOLATE TEMPERING MACHINES

ConfecECO Manufacturing plant for up to 600 kg/h

NEW

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

CHOCOLATE DEPOSITORS

www.chocotech.de

WDS

WINKLER und DÃœNNEBIER SüÃ&#x;warenmaschinen

www.confec-eco.com

CHOCOLATE MOULDS

CHOCOLATE WRAPPING EQUIPMENT

R

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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

CHOCOLATE EQUIPMENT

CHOCOLATE LENTIL PLANT

CHOCOLATE REFINERS

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

COATING AND PANNING EQUIPMENT

CHECK WEIGHERS

CHOCOLATE TANKS & MELTER

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

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

-!

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

Chocolate Equipment

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

CHOCOLATE MOULDING PLANT

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

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

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

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

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

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

KennedysConfection.com

MACHINERY CHOCOLATE WRAPPING EQUIPMENT

COOKERS CONTINUOUS BATCH

COCOA PRESSES

CUTTING MACHINES

ENROBERS

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

DRAGEE PANS

CONCHING MACHINES

Thouet Lehmann GmbH CHOCOLATE POWDERING

Soc. Base Coop. S.R.L

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

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

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

COOKING EXTRUDERS FOR LIQUORICE

COCOA PRESSES ACCESSORIES

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

COCOA BEAN DEBACTERIZATION ROASTERS

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

COCOA LIQUOR GRINDING

CONFECTIONERY DEPOSITERS

COOLING TUNNELS

Soc. Base Coop. S.R.L

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

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

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

COOKERS CONTINUOUS BATCH COCOA PRESSES

COOLING TUNNELS

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

EXTRUDERS

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

INGREDIENTS

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

www.chocotech.de

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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

FRUIT SNACK EXTRUDERS

NEW AND USED MACHINERY FOR THE CHOCOLATE INDUSTRY

PROCESSING SYSTEMS

Berndorf Band

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

Engineering GmbH Leobersdorfer Strasse 26 2560 Berndorf, Austria

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

FORMING SETS

SNACK LINES

Clextral

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

FORMING MACHINES (CENTRES)

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

LAB EXTRUDERS FOR CONFECTIONERY

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

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

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

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

www.berndorfband-group.com

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

SUGAR SANDING

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

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

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

band@berndorf.co.at

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

PACKAGING EQUIPMENT

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

Leobersdorfer Strasse 26 2560 Berndorf, Austria

STEEL BELT & CONVEYOR

NOUGAT MACHINERY

JAF Inox

Berndorf Band GmbH

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

T: +43 2672 800-0

GOURMET CHOCOLATE EQUIPMENT

STEEL BELT & CONVEYOR

SOFT CANDY WRAPPING EQUIPMENT

ULTRASONIC CUTTING MACHINES

LIQUORICE SYSTEMS ROTARY DIES

FLAKE PRODUCTION MACHINERY

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

MULTIHEAD WEIGHERS

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

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

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

Also the know how & recipes for:

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

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

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

-!

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

This is a rare high margin opportunity.

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

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

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

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

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

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

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

KennedysConfection.com

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

WAFER BAKING MACHINES

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

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

;!

-!

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

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

PACKAGING MATERIALS

www.hebenstreit.de

FILLING & CLOSING CANS

HIGH- END ENGINEERING PROCESSEXELLENCE

THE ONLINE MARKETPLACE FOR CHOCOLATE, CONFECTIONERY AND BAKERY TECHNOLOGY

INNOVATIVE SOLUTIONS

LOLLIPOP STICKS (PAPER & PLASTIC)

Become a Trusted Knowledge Partner with kennedysdigital.com

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

SNACKS TWIN SCREW EXTRUDERS

Clextral WASHING MACHINES (CHOCOLATE MOULDS)

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

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

KennedysConfection.com

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

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

for more details

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

Contact Us Your contacts at Kennedyâ&#x20AC;&#x2122;s are: Leon Kennedy, Digital Production Editor, leonkennedy@kennedys.co.uk Ben Emery, Sales Manager, benemery@kennedys.co.uk Alex Busby Sales Executive abusby@kennedys.co.uk Tel: (UK) + (44) 01732 752090 Web: www.kennedysdigital.com

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

43

Coming up

IN THE NEXT ISSUE…

Bagging machinery Dosing, packaging and sealing technology and how it can be utilised across all types of materials – Kennedy’s will be speaking to the leading names in this diverse field.

NEXT

MONTH The famous cocoa Looking at bean roasting, preparation, refining and conching equipment – we bring the famous cocoa under the microscope.

Pick & Place

With the value of the global food automation industry expected to increase to US$2.5 billion by 2022, companies must squeeze as much efficiency and flexibility out of their lines as possible. This is where automated robotics, as well as pick and place systems come in as they have existed in the confectionery space and have been utilised in primary, secondary and tertiary packaging for several years.

Robots can be used for all manner of health and safety aspects within a production line, for example, to remove pieces that are not fully/properly formed or enrobed, ensuring they never reach the consumer

44

Kennedy’s Confection May 2020

and result in a complaint. The Kennedy’s team will be having exclusive discussions with the top experts in the automation sector – detailing our top picks in association with Kennedy’s Digital.

We would also like to say a special thanks to all of those who chose our platform to announce their recent COVID-19 responses.

We wish you all the best during these difficult times and we are here to support you if needed.

Be sure to get in touch with our editorial team if you wish to be included in our future issues – editor@ kennedys.co.uk KennedysConfection.com

12

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

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PICKAND ANDPLACE: PLACE: PICK CANDY AACANDY YOUR ININYOUR MOUTH MOUTH BOX ORORAABOX CARTON. ININAACARTON. Cama Group is a leading supplier of advanced secondary packaging systems in the confectionery industry, Cam a Group is investing a leadinginsupplier of advanced secondary packaging systems in the confectionery industry, continuously innovative solutions. www.camagroup.com continuously investing in innovative solutions. www.camagroup.com

Hall 13 - Stand A33 Hall 13 - Stand A33