Kennedy's Confection November 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

NOVEMBER 2020

THE PERFECT DNA MATCH

Tanis Food Tech announces exciting plans to offer customers a multitude of benefits after the acquisition

by Orangeworks. Full report PAGE 12 PAGE 28 Should I stay or should I go?: What does attendance look like for Interpack amid the COVID-19 pandemic?

Flexibility

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Performance Project Management Kitchen End of Line

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EDITORIAL

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

ADVERTISING

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

EVENTS

Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk

ACCOUNTS

Enquiries to: accounts@kennedys.co.uk

SUBSCRIBE

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

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EDITOR’s LETTER W

elcome to the November issue of Kennedy’s Confection.

It’s been a very strange year for many of us and I think I’m not the only person that can’t wait to say goodbye to 2020. But we do have Christmas to look forward to, and despite the current COVID-19 pandemic potentially spoiling some of our loved traditions, I’m sure we can all find a way to get into the Christmas spirit.

It’s humbling to see that despite these unprecedented times, businesses keep moving forward with innovation and development. The partnership between Orangeworks and Tanis Food Tec is a clear example of how bringing our different strengths together pays off. You can find out more about the future plans of the two companies on page 12.

And with there being so much uncertainty in the industry across the globe, Kennedy’s has taken a look at how the COVID-19 pandemic has impacted consumer behaviour in one of the largest countries in the world – the USA (p16). It’s clear from the findings that there has been an increased consumer demand for confectionery in these times.

Sustainability is just as important as before, which we have seen especially with Ferrero’s latest sustainability report. Find out more about the group’s latest climate goals and its sustainability journey so far on page 26.

A burning question for many businesses across the sector has been ‘should I stay, or should I go?’. Yes, we’re talking about whether attending annual trade shows like Interpack and ISM is really worth it in the current climate. Editor, Angus Kennedy, finds out about where people stand when it comes to attending Interpack 2021 (p28).

Sit back, enjoy our November issue and stay safe!

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

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Contents 11/20

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Cover STORY A Powerful partnership A look at how Orangeworks and Tanis Food Tec are bringing process knowledge, creativity and production efficiency together.

With Orangeworks, we can react quicker on redeveloping and redesigning equipment and broaden our portfolio and solutions to the market. Peter Tanis, Founder, TFT

Features

Regulars

16 WHAT’S HAPPENING IN THE USA?

01 LEADER

A look at the latest trends in the confectionery sector across the USA amid COVID-19

Andrea Pluck discusses the current climate for the confectionery sector

20 NATURAL INGREDIENTS

04 NEWS ROUND-UP

A look Kanegrade’s latest developments in natural ingredients

New growths, trends, launches and updates within the industry

22 INNOVATION AT ITS BEST

08 BRAND NEWS

Wymbs Engineering’s cream processing lines are just one example of how the company is transforming production for its customers

UK government launches consultation on food advertising ban and Barry Callebaut opens new chocolate academy in China

26 FERRERO: CLIMATE GOAL 2030

11 TRENDS REPORT

A look at Ferrero’s new ambitious goals to reduce its carbon footprint by 2030

Mondelēz International has launched the second annual State of Snacking™ report, which looks at the role of snacking in the lives of consumers globally. Kennedy’s takes a look

28 SHOULD I STAY OR SHOULD I GO?

Angus Kennedy assesses the exhibition landscape for 2021 and asks readers what they think

32 MOVING TO MOBILE

How Schubert has been developing its range of packaging services in light of the COVID-19 pandemic

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34 GET IN CONTACT

Classified advertisements and directory listings

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40 NEXT ISSUE

What readers can expect from the next issue

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PERFECT ASSEMBLY

SOLLCOCAP® www.sollich.com

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

NEWS ROUND UP

Gum maker Alland & Robert announce new €11m facility Manufacturer of acacia gum, Alland & Robert, has announced that it is investing €11 million to install a fourth production line at its plant in Normandy, France.

The investment is set to increase its production by around 9,000 tonnes per year – 20,000 tonnes are currently produced each year.

This is a 45% increase in production capacity and responds to increasing global demand for acacia gum.

The expansion of the plant is set to start in 2021, covering an area of 8,000 m2 which will double the plant surface. There

will be a new global production unit in order to increase the company’s acacia gum production capacity. The new facility opening is scheduled for the end of 2022.

Frédéric Alland, President of Alland & Robert, said: “This new investment comes on top of the € 3 million already invested in 2020 and 2021 to improve our existing production facilities.

“We are happy the COVID-19 crisis hasn’t slowed down our project: for 2020, we estimate our turnover should increase by approximately 8 %. It was 45 million euros in 2019.”

Red set to shake up the food industry in 2021, GNT predicts According to EXBERRY® Coloring Foods supplier GNT Group, red is set to “shake up” the food and beverage industry in 2021 thanks to its ability to “spark powerful emotions”.

As an iconic shade in the worlds of cosmetics, beauty, fashion, film and design, GNT says that as we approach 2021, red is now ready to invigorate the world of food and drink.

The global pandemic has taken consumers outside their comfort zones, leading them to break free from old habits and search for something new. GNT believes red can connect with this desire for discovery and help signal the start of a new era.

GNT is also highlighting red’s ability to add a sense of excitement and exploration to food and drink, with its appeal among the Instagram generation providing another key reason for

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the shade’s growing popularity.

Maartje Hendrickx, GNT’s Market Development Manager, said: “Red was the natural choice for our new Love Color with EXBERRY® campaign.

It epitomizes human vitality, creating energy, passion and positive action, and brings real excitement to food and drink products. Red is well known for its ability to command instant attention and it’s a colour you won’t be able to ignore in 2021.”

“Red was the natural choice for our new Love Color with EXBERRY® campaign. It epitomizes human vitality, creating energy, passion and positive action”

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NEWS ROUND UP

Ben & Jerry’s boosts payments to cocoa famers Ben & Jerry’s has partnered with Fairtrade to ensure that cocoa farmers in Côte d’Ivoire earn higher prices for their beans.

This is part of the ice cream icon’s pledge to ramp up its living income approach for farmers.

Around 5,000 Fairtrade cocoa farmers in Ben & Jerry’s supply chain will receive approximately an additional $600,000 over the next year. This is on top of the annual Fairtrade Premium of around $970,000.

The extra money farmers will receive is part of Ben & Jerry’s wider efforts to support farmers towards closing the living income gap.

Ben & Jerry’s Global ValuesLed Sourcing Manager Cheryl Pinto said: “We’re committed to working for economic justice through our ice cream, and now we’re making history by ramping up our commitment with the cocoa we buy. Starting with the cocoa in our chocolate ice cream mix, we’re working towards the Fairtrade Living Income Reference Price for cocoa farmers, and this is the beginning. We are exploring living incomes in our other global supply chains, too.”

UK almond consumers have better diets, research suggests New research published in the European Journal of Nutrition finds that almond consumers in the UK have lower waist circumference, a lower BMI, and better diet quality, compared with people who do not consume almonds.

The study, which was funded by the Almond Board of California, used the most recent population data from the UK’s National Diet and Nutrition Survey (NDNS rolling program, 2008-2017) to determine the higher diet quality scores of almond eaters.

The study investigated the association of almond snack consumption with risk factors of cardiovascular disease (CVD) including BMI, total cholesterol, “bad” LDL-cholesterol, among other measures. Cross-sectional

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analysis was conducted using NDNS data from 6,802 adults who completed a four-day estimated food diary.

Although average almond intake was low among UK adults who said they eat almonds (7.6%

of the population reported eating whole almonds and average intake was 5g/day), UK almond consumers reported higher diet quality scores compared to those who reported not consuming almonds.

The almond eaters had higher reported intakes of protein, total fat, monounsaturated, omega-3 and omega-6 fats, fiber, folate, vitamin C, vitamin E, potassium, magnesium, phosphorus and iron.

Further, they had lower intakes of trans-fatty acids, total carbohydrate, sugar and sodium. This finding suggests that UK adults with healthier dietary patterns are more likely to include whole almonds.

Researchers also found that UK almond consumers had lower BMI and waist circumference measurements. BMI was significantly lower for the whole almonds only group by .8 kg/m² and waist circumference was lower by 2.1cm. There were no differences between almond and non-almond with regard to other CVD risk factors.

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NEWS ROUND UP

Capol opens production line for confectionery finishing products German-based manufacturer of surface treatment products for the confectionery industry, Capol, has opened a new production line at its site in St Hubert, Canada.

The newly created production line in Saint Hubert marks the second production site for Capol confectionery surface treatment products, adding to the facilities at headquarters in Elmshorn, Germany.

With the production capacities created, the company is further expanding its global presence and strengthening customer supply in the North American market.

The Capol Inc. site in Saint Hubert, Canada, has been part of the Capol group since the acquisition of Colarôme Inc. in 2017. So far, local production

facilities were primarily dedicated to the manufacturing of natural color pigments in a patented process. In the future, anti-sticking agents, glazing and sealing agents will be produced there as well.

Christian Hauk, Chief Executive Officer, Capol GmbH, said: “Offering our customers an even further improved service is important to us. The additional production facilities in Canada will help us to react even more quickly and more flexibly to our North American customers’ needs.”

Capol customers will also soon benefit from enhanced supply chain security due to the two separately operating production sites.

In terms of sustainability, the establishment of the second production line will provide further significant long-term advantages. Alongside efficiency gains through using modern, energy-efficient technologies, additional positive effects are expected particularly by making major parts of the transatlantic product transport redundant.

McVitie’s Victoria packaging more sustainable Global snacking company pladis is improving its sustainability credentials by rewrapping its classic McVitie’s Victoria selection – just in time for Christmas.

The repackaged version of the Christmas biscuit assortment will include a downsized card outer – helping to save 129 tonnes worth of card every year – and an updated cloudy plastic, fully recyclable tray.

By swapping the traditional black tray for a recyclable alternative, pladis will help save 60.5 tonnes of plastic from landfill annually.

“Shoppers are increasingly concerned about how their food choices impact the planet and as Britain’s Biggest Biscuit Brand, we recognise that we have a crucial role to play in making sustainable options widely available,” says Jonathan Bull, Head of McVitie’s Commercial & Seasonal Brands at pladis UK&I. “While many of our products

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are already recyclable through our partnership with TerraCycle, we’re continually taking steps to improve our credentials, this time with our most popular festive collection, McVitie’s Victoria.

Jonathan added: “The good news is that in addition to reducing packaging for McVitie’s Victoria, we’ve actually increased the number of biscuits in our 550g box – and we’ve added a ‘Less Packaging More Biscuits’ flash onto our now-600g pack.

“This will help to reassure shoppers that a reduction in packaging doesn’t need to mean fewer treats and ensure retailers can take advantage of the £161 million incremental sales opportunity Christmas presents.”

Kennedy’s Confection November 2020

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www.h-d-m.com www.macintyre.co.uk

THINK OF COCOA AND CHOCOLATE AND YOU’LL KNOW WHO WE ARE.

Engineering a delightful world.

BRANDNEWS

UK government launches consultation on food advertising ban A new consultation has been launched by the UK government on proposals to ban online adverts for foods high in fat, sugar and salt to tackle the obesity crisis and get the nation fit and healthy.

A

ccording to the UK government, research shows children are exposed to over 15 billion adverts for products high in fat, sugar and salt (HFSS) online every year.

Evidence also shows that exposure to HFSS advertising can affect what children eat and when they eat, both in the short term by increasing the amount of food children eat immediately after being exposed to an advert, and by shaping longer-term food preferences from a young age.

The new consultation, which will run for six weeks, will gather views from the public and industry stakeholders to understand the impact and challenges of introducing a total ban on the advertising of these products online, to help people live healthier lives and tackle childhood obesity.

Health and Social Care Secretary Matt Hancock said: “I am determined to help parents, children and families in the UK make healthier choices about what they eat. We know as children spend more time online, parents want to be reassured they are not being exposed to adverts promoting unhealthy foods, which can affect eating habits for life. This will be a world-leading measure to tackle the obesity challenges we face now but it will also address a problem that will only become more prominent in the future.”

Public Health Minister, Jo Churchill, added: “It’s vital we build on the world-leading obesity measures announced in July to ensure our efforts to tackle childhood obesity have the greatest impact. We have already

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Kennedy’s Confection November 2020

“This will be a world-leading measure to tackle the obesity challenges we face now but it will also address a problem that will only become more prominent in the future.” committed to restricting HFSS adverts on television before 9pm. But we also need to go further and address how children can be influenced online, where they are spending more and more of their time.”

Further advertising restrictions are widely supported by the public, with polling from 2019 showing that 72% of public support a 9pm watershed on junk food adverts during popular family TV shows and that 70% support a 9pm watershed online.

This announcement is part of a raft of measures in the government’s strategy to tackle obesity and get the nation fit and healthy.

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BRANDNEWS

Barry Callebaut opens new chocolate academy in China The Barry Callebaut Group has announced that it is opening its fourth office and third Chocolate Academy Centre in China, at Shenzhen.

“This new academy will enable artisans, pastry chefs, confectioners, bakers and caterers to create the chocolate delights “of tomorrow”

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fter Suzhou, Shanghai and Beijing, the Shenzhen office is wellpositioned to become the company’s operational hub in southern China.

The new office in Shenzhen includes a state-of-the-art Chocolate Academy Centre, the third in China and the 23rd globally. This new academy will enable artisans, pastry chefs, confectioners, bakers and caterers to create the chocolate delights “of tomorrow”.

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Currently, Barry Callebaut has a local factory in Suzhou, sales offices and Chocolate Academy Centres in Shanghai, Beijing, to which it now adds Shenzhen.

In the last 12 years, more than 5,000 craftsmen in China have attended training and demonstrations in the Chocolate Academy centre’s in Shanghai and Beijing. The centres have recently hosted several online learning sessions in Mandarin on topics such as home baking, which have attracted more than 130,000 viewers since February 2020.

Ben De Schryver, President of Barry Callebaut Asia Pacific, said: “I am excited about the great growth potential China offers. The inauguration of the new office and the Chocolate Academy Centre in Shenzhen is part of our continuous expansion in China and another milestone in our successful growth story which started here 12 years ago.

“The state-of-the-art facilities will help us to meet the growing demand for high-quality chocolate creations and serve our customers better. We will continue to invest in our business and strengthen our collaboration with food manufacturers and artisanal customers in China.”

Denis Convert, Vice President Gourmet for Barry Callebaut Asia Pacific, adds: “China is one of our largest Gourmet markets in the world. Our Chocolate Academy Centers in China have become a hub of expertise, creativity and inspiration for both professionals and chocolate lovers. And this extends online too. We support our customers and empower chefs to be at their very own best. They can explore chocolate science, innovative techniques, and inspiring recipes together with the world-leading chocolatiers, pastry chefs and bakers.”

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TRENDS SNACKiNG

The state of snacking Mondelēz International has launched the second annual State of Snacking™ report, which looks at the role of snacking in the lives of consumers globally.

T

his year’s report reveals insights and data around changing consumer behaviours including eating habits, shopping trends and the rising importance of mindful consumption of snacks throughout the COVID-19 pandemic.

The State of Snacking report, developed in partnership with consumer polling specialist The Harris Poll, underlines the growth in snacking worldwide and how behaviour, sentiment and routines surrounding food are being reshaped by COVID-19.

For example, almost nine in 10 global adults (88%) say they are snacking more during the pandemic than before, with millennials and those who are working from home right now being especially likely to say they prefer snacks over meals (70% and 67%, respectively).

In addition, 52% of respondents say snacking has been a “lifeline” during the pandemic, especially parents who are working from home (69%).

Consumers also continue to highlight the importance of snacks that enable them to lead healthier lifestyles and boost emotional well-being.

Snacking at home is providing consumers with more opportunities for mindful snacking, with two-thirds (66%) of respondents noting they now have more control over their portion sizes.

Sixty-four per cent also state that snacks are nourishing their “body, mind and soul during these strange times”. Nearly two-thirds of respondents noted that snacking has given them “much needed moments” to themselves (65%).

Dirk Van de Put, Chairman and CEO of Mondelēz International, commented: “Findings from our State of Snacking report reinforce the key role that snacking plays in the lives of global consumers, the growing importance of snacking during 2020 and the moments of peace it provides as individuals and families stay home and continue to face challenges brought on by the COVID-19 pandemic.”

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“Half of global adults say they have started to buy snacks online more often than they do in-store or offline” The report also highlights that global snacking is increasing as it becomes a larger part of consumers’ “new normal”.

Ultimately, two-thirds believe the current pandemic will have a long-term impact on how we consume snacks as a society (65%). Nearly two-thirds of global adults say they plan to continue eating small snacks throughout the day, as opposed to fewer large meals (64%).

In addition, comfort is seen as the number one driver of snacking this year. More than half of global adults have been buying

nostalgic snack brands from childhood (53%) and snacks that bring back good memories (59%) during the pandemic.

Two-thirds say snack time is one of the few moments of peace (64%) and bright spots in their day (63%), including three-quarters of parents who are working from home (76% and 75%, respectively).

Virtual snack shopping has reached a tipping point, with almost of half of respondents buying online Half of global adults say they have started to buy snacks online more often than they do in-store or offline (47%), with 7 in 10 planning to continue shopping for snacks online once the pandemic is over (69%).

“The results of our State of Snacking survey not only underscore the value snacking brings to families and individuals, but help us to even better understand the evolving needs of our consumers worldwide so that we can continue to adapt and offer them the snacks they want, where, when and how they want them,” said Van de Put.

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BUSINESS Exclusive

A powerful It’s been five months since Orangeworks acquired Tanis Food Tec, which has no doubt brought process knowledge, creativity and production efficiency together.

But what makes these two companies a match made in heaven?

B

ack in June 2020, leading machinery manufacturer Orangeworks acquired confectionery and bakery equipment specialists Tanis Food Tec (TFT), and together, both Netherlands-based companies are offering complimentary expertise that enables greater coverage across the industry.

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When collaboration talks first began in 2019, it became clear that there was a match in their DNA and things soon began to move quickly.

Peter Tanis, Founder, TFT, explains: “TFT was growing and growing and we needed to find a good partner for our production, ideas and developments. We wanted to make the company better and ready for the future.

“With Orangeworks, we can react quicker on redeveloping and redesigning equipment and broaden our portfolio and solutions to the market.”

Despite the acquisition, TFT will still operate as its own company – the only thing that is changing are the possibilities.

Behind the scenes, both companies will be shaped and optimised to better serve its customers, but TFT will remain a trusted partner.

Peter continues: “We have done this all on purpose to create a better company with more opportunities and I will continue to stay involved with the business as an advisor.”

MAIN PIC: Peter Tanis, Founder, Tanis Food Tec

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MFG TRAY

partnership “With Orangeworks, we can react quicker on redeveloping and redesigning equipment and broaden our portfolio and solutions to the market.”

Peter TAnis FoUNdER,TFT

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Seamless integration Five years ago, Orangeworks and TFT began working together, and even back then, talks about a partnership began. Before long, it became clear that both companies offer strengths that complement each other.

“We found that the DNA of both companies is more or less the same. We are looking for solutions and not problems. With Orangeworks there’s a big focus on the manufacturing side and how to produce equipment. With TFT, there’s a large focus on how to produce candies. By putting these together, we are able to offer a one-stop shopping approach for our customers,” Peter continues.

With a large production location in the Netherlands

spanning 10,000sqm, Orangeworks offers it’s 50 year’s production technology experience and the ability to produce innovative machinery for its customers in great volume. Combined with TFT’s own equipment and research and development centre in Lelystad, this partnership means that customers receive a more efficient and quicker service from the experts.

“With our one-stop approach we can do everything for our customers. We can do the platform, equipment, piping, organise cabling controls and help to create tailor-made solutions for its bakery and confectionery products,” explains Koen Verstegen, Managing Director, Orangeworks.

The result of this new efficient way of working is costeffective production. With customised equipment and tailor-made solutions being offered by one company, together Orangeworks and TFT offers shorter league times and overall efficiency.

Peter adds: “The overall efficiency of the company and the possible growth is there now.”

Looking to the future The future looks bright and innovative for Orangeworks and TFT. Customers can expect better quality control, new innovations and gaps in the market being filled.

For Peter, one of the biggest advantages of this partnership is that customers benefit from more inhouse building.

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MFG TRAY

“…we know that if there is a demand in the market, we are able to perform the development” He explains: “TFT used to be an assembly plant with many subcontractors making parts for us.

Many subcontractors mean you have to control the quality of what subcontractors can do. By doing this all in-house, that extra quality control is now there; we have a much better-quality control of the final equipment leaving the door.”

But, above all, the biggest advantage is that Orangeworks and TFT will see is growth.

“Out of everything we will see growth. We are not developing because we need to develop, we are developing from questions coming out of the market. We want to fill these gaps in the market,” explains Peter.

“Because we now have the facility, possibility and the time to put money into the ideas we have, we know that if there is a demand in the market, we are able to perform the development of it.”

Koen predicts that there will be a wider portfolio of components, equipment and process solutions in the future.

He concludes: “We are already expanding test facilities and have ideas to make new innovations of both existing and new equipment. It’s all about widening the portfolio and widening the possibilities.”

F tu co fo w fu O le

M

THE HISTORY BOX Orangeworks

Established in 1970 by founder Cyriel Kint under the name of Staalwerk in the village of Mill in the Netherlands, this steel production company soon became a long-term partner for snack and food producers.

After years of growth, the company changed its name to Orangeworks in 2016 and has evolved from a focus on engineering and technical solutions to one that is geared toward food technology. From this, the company has worked with big leading brands

Tanis Food Tec

Founded by Peter Tanis in 1991, TFT, based in Lelystad, boasts extensive R&D facilities including a testing laboratory for product development. Peter, whose father already owned a factory for confectionery equipment, built this business based on technological expertise in the field of recipes and processes.

Over the years, TFT has achieved a global position for itself as the engineers and suppliers of high-quality process lines with a particular focus on bakery and confectionery products and an emphasis on product innovation and customised solutions.

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TFT+O

Success never tasted sweeter …

From creative concept to tasty treat: TFT knows how to turn sweetness into success. Our innovative minds are continuously exploring new techniques to create the perfect formula. Led by progressive expertise in food technology, we exceed every expectation. By helping you develop delights full of flavour, fun, and profit. The transition from TFT to Orangeworks doubles our creative, advanced possibilities to let you have your cake and eat it too.

More info? Visit tanisfoodtec.com

... or ran more smoothly The proof of the pudding -or cake- is in the eating. Both execution and quality must be pitch-perfect, especially in food-technology. All depends on putting the right recipes and processes into practice at a reliable production line. That’s where Orangeworks comes in. As process professionals, we deliver cutting-edge, customised machinery and production equipment to the global food industry. From now on, we’ll be serving the TFT-flavour as well!

More info? Visit orangeworks.nl

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08-10-20 16:48

FOCUS

USA

U??A What’s happening in the

A look at the latest trends in the confectionery sector across the USA amid COVID-19

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orldwide, the COVID-19 pandemic has affected many industries, especially when it comes to confectionery.

During these unprecedented times the industry has undoubtedly witnessed a shift in consumer behaviour.

In light of this, the National Confectioners Association has published ‘Confectionery Sales Amid COVID-19: 2020’ – part two of three in a series exploring every day, seasonal and confectionery shopper insights in a COVID-19 world. This instalment takes a look at confectionery shopping and consumption across the USA during the pandemic.

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According to the report, confectionery has been an area of growth for the retail industry with annual sales of $35.7 billion across many channels. In addition, the research shows that the pandemic has changed the growth trajectory of many departments in food retail, including confectionery.

The report states that there was “unprecedented spikes in sales mid-March as shoppers prepared for shelter-in-place mandates” and that “retail sales continue to track well above 2019 levels six months into the pandemic”.

For example, between March 15 and September 6, which is referred to as the 26-

“…retail sales continue to track well above 2019 levels six months into the pandemic”

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FOCUS USA week pandemic period in the study, chocolate sales gained 5.5% and non-chocolate sales are strengthening with a pandemic gain of 1.6%.

Another key highlight is that the grocery channel has been the main beneficiary of the pandemic channel shifting and its confectionery gains “are above average”. As a result, confectionery sales in shops have been rising since July and August 2020.

However, gum and mint sales have not fared too well. Fewer people have consumed these products during the pandemic (64% each), which the report states is due to the pandemic uprooting many work, school and social routines.

Chocolate appears to still be a popular product, with the vast majority of Americans consuming chocolate (92%) during the pandemic. Only 10% of respondents claimed to have reduced their sweet intake, which has been put down to taking fewer shopping trips, trying to eat less and keeping an eye on balance.

There has been a big shift in consumer behaviour when it comes to buying sweet treats. For example, the report states that nearly six in 10 shoppers changed sweet purchases during the pandemic. Fortyeight per cent stated they have been buying different pack sizes, 42% noted they have been buying different brands and 46% have been buying different types of products.

The report adds that this was driven by “out-of-stocks, looking for better value, and changed routines, such as working from home, buying for different members of the household and more experimentation”.

Channels like the cinema, bookstores and sweet shops were hit the most by the pandemic, according to the National Confectioners Association, due do pandemic purchasing shifts.

Across the USA, there has also been a boost in online sales, with 61% of consumers purchasing goods digitally during the pandemic, and 26% purchasing confectionery online.

The report states: “Closing the gap would be an important win for the confectionery industry, but 46% of shoppers agree they are more likely to purchase candy when in-store.”

To find out more about the report, visit: CandyUSA.com/COVIDReports

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“Closing the gap would be an important win for the confectionery industry, but 46% of shoppers agree they are more likely to purchase candy when in-store.”

2020 trends Moving away from the impact that COVID-19 has had on the USA confectionery industry, Innova Market Insights has revealed that within the chocolate confectionery category in the United States, free from claims such as gluten free, GMO free and lactose free are on top.

In addition, several companies are trying to balance the indulgent image of chocolate confectionery by including functional ingredients such as probiotics, antioxidants, omega-3.

Innova also adds that with the legalisation of marijuana across several state legislations, there has been a spike in CBD infused chocolates.

Another trend sees nearly three-quarters of US consumers express interest in discovering new flavours and one-third are attracted by truly crazy tastes.

For example, indulgent flavours such as caramel, peanut butter feature among the top flavour inclusions in chocolate confectionery.

There have also been several confectionery launches featuring unusual flavour inclusions such as bacon, basil and maca, which is in line with “Discovery: The Adventurous Consumer” – the number one trend identified by Innova Market Insights in 2019. From a consumer standpoint, flavour remains the top factor influencing purchasing decisions, followed closely by cost.

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INCREASE PRODUCTION EFFICIENCY

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

STOCK BOXES

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

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

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PRODUCT DEVELOPMENT

Moving towards natural ingredients A recent trend of this year is natural ingredients – many consumers are making a choice to opt for healthier food and drink. Kennedy’s takes a look at Kanegrade’s latest developments in this area.

K

anegrade has recognised that consumers are making critical choices in going towards “natural ingredients” in the food and drink they consume. The confectionery market has seen a rise in consumption and the demand for more unique products has seen a huge rise in new products being introduced on to the market.

Colours Kanegrade prides itself in developing natural colours that help food look its most delicious.

Colour lost during processing must be boosted, or in applications such as confectionery, colour should be introduced to maximise flavour perception.

Factors such as pH, heat and light exposure and legality in your market must be considered before an effective natural colour is selected.

This means it’s crucial to select a natural colour partner with extensive manufacturing, legal and application expertise.

Kanegrade’s food colours are created from the vibrant and diverse material found in nature.

Colours range from yellow, to orange, to red, to green, to purple, as well as black and white.

Dosage can be adjusted to create unique shades, and Kanegrade also creates custom blends to achieve your ideal colour tone.

Pigments are extracted and standardised such as Chlorophyll (Green), Anthocyanin (Purple), Curcumin (Yellow), Capsanthin (Orange/Red) and Betanin (Red).

Kanegrade work with over 15 different natural pigments with E-numbers and are legally recognised as safe and effective food colourants.

The company has also created a full range of ‘clean label’ colouring foods with intrinsic colouring ability, but without E-numbers.

Typically, these are vegetable and fruitderived, such as Beetroot Liquid and Spinach Powder, and are simply declared as an ingredient on your label.

Each colour is matched with an application system which ensures colour is retained throughout any processing, and for the full shelflife of the end-product.

Kanegrade has developed solutions for all types of application including beverage, confectionery, bakery, dairy, meat, ice cream, sauces and many more. Its technologists are ready for your next application challenge.

Many of its natural colours are used by those who want to stop using artificial colours, and Kanegrade can give full technical advice on your changeover. The company has also developed products such as a carmine replacer, and an alternative to titanium dioxide.

Flavours Kanegrade develop flavours for leading beverage, bakery, dairy, savoury and

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“Products can be tailor-made as per the customer request which benefits the confectionery industry when trying to keep up with the huge demand that exists.”

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confectionery manufacturers. Its flavours boost existing aroma or introduce intense, lasting and unique flavour to your finished product. With over 40 years’ experience in the industry, Kanegrade is ready to assist with your next requirement.

They are available as liquid or powder, natural or nature identical.

Some of the high-quality flavours available from Kanegrade include almond, blackberry, chocolate, lychee, raisin and many more.

Kanegrade also provides compounds which are blends of colour, flavour, juice, preservative, texture ingredients and optionally sweetening.

The customer only has to add water and possibly sugar to make a ready-to-drink product.

Kanegrade has a very extensive range in all of these categories and its portfolio is everincreasing.

These colours and flavours have been created by its experienced development team who work closely with clients to create innovative bespoke ranges designed especially for new product

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launches. The company works with its customers on factors such as ph, dosage level, processing temperature and light exposure to recommend the correct ingredients and achieve the desired colours and flavours in the finished product.

Kanegrade is also able to offer other products used in confectionery which can be developed by its technical team within its on-site laboratory. Its products can be tailor-made as per the customer request which benefits the confectionery industry when trying to keep up with the huge demand that exists.

Its geographic reach is global and Kanegrade is supplying its colours and flavours to clients in over 100 countries worldwide, ranging from multi-national corporations to small niche manufacturers.

Please contact Kanegrade for your individual requirements where its dedicated team ready to find a solution for all your needs.

Its team of food scientists are on-hand to answer questions about shelf life, stability, particle size, organic status, acidity level,

extraction process, dietary consideration or any one of hundreds of criteria which are relevant to its ingredients, and your finished product.

Kanegrade holds thousands of ingredients in stock ensuring constant availability and just-intime delivery when required. Its network of storage facilities and distribution expertise mean you get ingredients transported to your manufacturing site (on the Incoterms of your choice) exactly when you specify, ready for production.

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Innovation at its best

Innovation is at the core of Wymbs Engineering Ltd – a process partner of choice to many of the world’s biggest household confectionery and snack brands. It’s cream processing lines are just one example of how the company is transforming production for its customers.

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Wymbs Engineering

MAIN PIC: Wymbs’ Cream Injection Manifold

“...so we had to develop a brandnew solution that picks the products up from their base. It’s a bit like a magic carpet trick, all of which is controlled using Allen-Bradley architecture” The driving factor for Wymbs is to offer machines that do not just perform a set function, but rather solves the customers problems. Wymbs knows the challenges that a modern food producer faces with constantly changing demand from their customers. The company puts itself in the producer’s shoes, asking: “will this machine benefit my sales and flexibility?” “will it pay me back?” “will it help me grow?”

In the world of large-batch and mass production, the creation of similarly appealing artisan-like products relies heavily on a machine’s design, its operation and the automation behind it.

With this in mind, Wymbs Engineering recently undertook a demanding project for a customer that wanted a fresh cream processing line. But there were certain instructions; the client wanted to replace its current labourintensive process. The machine also had to be capable of producing two main products – apple turnovers and scones – both which would come in different varieties. As a result, these had to be

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easily changed and managed by the machine’s recipe functions.

“At the time, they were producing these products by hand, so the reduction in labour with increased throughput were the primary targets.

But other considerations they required included uniformity of product and reduced waste,” explains Kevin Wymbs, Director.

In addition to its advanced depositor technology, which employs 17 Allen-Bradley® Kinetix servo axes to control the motion of the depositors, conveyors and transfer units, Wymbs also had to develop a unique transfer unit to cater for the foibles of the delicate products in the line. This was required take plastic skillets from a denester and pick and place the made products from the end of the line into the skillets and then onto an onward processing conveyor for packaging.

“We couldn’t use robots with grippers,” Wymbs explains, “so we had to develop a brandnew solution that picks the products up from their base. It’s a bit like a magic carpet trick, all of which is controlled using Allen-Bradley

architecture. We’ve not seen the design anywhere else, so we’ve not copied it, but we have enabled it using Allen-Bradley control products”.

This new Scone and Apple Turnover Processing line, as a result, delivers 25 cycles per minutes, which equates to 9,000 products an hour from a baked shell through to packaging which offers the customer far more flexible for product variations and changeover during a shift.

Here are just a few of the key functions of this new, innovative line: • Horizontal cut of both scones and turnover • Place ‘lid’ on conveyor behind base • Align base for depositing • Apple puree or jam deposit • Cream swirl or multi-spot deposit • Three depositing stations for different configurations • Transfer unit in conjunction with an Acetate De-nester • Made products are automatically transferred into acetates and downstream conveyor.

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MAIN PIC: The cream finger doughnut processing line is capable of producing 10,500 products in an hour.

“Being an SME company, we are nimble enough to adapt our designs to suit the project... and the control logic is an integral part of that flexibility ” “Being an SME company, we are nimble enough to adapt our designs to suit the project,” Kevin adds, “and the control logic is an integral part of that flexibility. We are also able to add functionality to the control solution on site, for changes in recipe structures to suit the customer or, in one case, to add data logging for shift targets.”

Cream finger doughnuts The extent of Wymbs Engineering’s innovative ideas doesn’t stop there. Its cream finger doughnut processing line is just as efficient – capable of producing 10,500 in an hour.

Its functions are similar to its scone and apple turnover line. It’s capable of vertical cuts through the product and has three depositing stations for different configurations. This is in addition to the following: • ‘plough’ open the doughnut cut • Align base for depositing • Jam deposit in base of cut • Long Cream swirl inside cut • Jam stripe on top of cream • Dual deposit manifold to cream cream/custard swirl • Transfer unit in conjunction with an Acetate De-nester • Made products are automatically transferred into acetates and downstream conveyor.

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Wymbs’ innovation continues…

Wymbs’ unique range of manifolds also showcase its innovative ways. Its manifolds are designed for direct connection to a continuous aeration system or to a metering system (where, in the case of aerated masses the benefits will be quickly realised – no hoppers, no deterioration of cell structure, better temperature control, “less mess” and easier cleaning regimes being easier attained.

Its sheeting and extruding manifolds are designed for retrofit to baking, secondary processing and wafer lines that handle sponge batters, dairy and non-dairy creams, jams and jellies, fondants and icings. Its manifolds can also be manufactured to create a single sheet or multiple lanes or ropes.

Wymbs’ manifold drive systems can also provide up to four axes of motion, including “piston lift” when complimented with volumetric manifolds. Depositing onto a biscuit, into a chocolate mould, directly onto a travelling steel oven band, starch or sugared process conveyor or into a baking tray, depositing onto a cake or injecting into choux buns and fingers are a few application examples.

Finally, its processing lines for the ambient and chilled products industry are designed to receive baked and conditioned “cakes and patisseries”, adding value by means of multiple

depositing and decorating stations integrally built along one processing line. Injecting fresh dairy cream into an éclair finger followed by a ribbon deposit of fondant icing, depositing a rope of jam into cut finger doughnuts followed by a “swirl” deposit of aerated fresh dairy cream are examples of what can be achieved along these processing lines.

Founded 30 years ago, Wymbs Engineering started out as a small fabrication workshop, servicing and upgrading worn out machinery in bakery and confectionery industry. From this, Wymbs has grown and now plays a leading role as manufacturers of a unique range of pressurised manifold depositing systems for light, aerated and delicate masses – not to forget bespoke processing lines for the chilled foods sector such as cream doughnut and chocolate éclair lines and injection systems for choux buns and cream slice lines.

Using the most modern of Solid Works AutoCAD software in the design office and employing several multi-axis CNC machines for production, the ability to design and manufacture “in-house” is the key to continued development of its manifolds and depositing machines.

With a healthy market established at home, Wymbs exports 70% of its turnover to as far afield as China, Brazil, Australia, USA, Japan, South Africa, Mexico and throughout Western and Central Europe.

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REPORT FERRERO

Ferrero:

The 2030 climate goal The Ferrero Group has published its 11th Sustainability Report, outlining new ambitious goals to reduce its carbon footprint by 2030.

Kennedy’s takes a look.

T

he Ferrero Group’s 11th Sustainability Report is its latest development in its commitment to “Care for the Better”.

It outlines new ambitious goals to reduce its carbon footprint by 2030 and provides an overview of the company’s sustainability targets and progress In response to the climate emergency, which has meant businesses have had to step-up, Ferrero has two targets to reduce its carbon footprint.

The first being, by 2030, the company intends to halve all emissions from its owned operations (Scope 1 and 2). This is consistent with the Paris Agreement goal to limit global warming to 1.5 degrees Celsius. Across all scopes, Ferrero commits to reducing emissions by 43% for each tonne of product produced.

Both targets use 2018 as a base year.

In order to achieve this, Ferrero has created a roadmap to reduce emissions from plants, warehouses and main offices.

For the second target, the company will work together with its suppliers to reduce emissions, while rethinking solutions and developing new products.

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1. Sustainability strategy 2. Protect the environment 3. Source ingredients sustainably 4. Promote responsible consumption and empower people

Sustainability issues The report also highlights how Ferrero is continuing to tackle sustainability issues, which are aligned to the four new key pillars of the company strategy:

For example, in 2019, Ferrero announced a commitment to make its packaging 100% reusable, recyclable or compostable by 2025.

As part of this announcement, Ferrero signed up to the Ellen MacArthur Foundation’s New Plastics Economy Global Commitment, reflecting its ambition to play an active role in eliminating problematic and unnecessary plastic packaging through redesign and innovation.

Also, in January 2015, Ferrero reached its target to source 100% RSPO certified and segregated palm oil and has continued to do so since. Last year, the company was ranked the most sustainable in the industry by WWF in its Palm Oil Buyers Scorecard.

The report also highlights the progress of the Ferrero Farming Value (FFV) programmes, launched in 2013 to achieve the company’s ambition of developing a sustainable supply

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chain for each of its main raw materials. In 2019, the FFV hazelnut teams have visited over 21,000 farmers helping them increasing their yields by over 40%.

The FFV cocoa programme addresses the main issues in the cocoa supply chain along three pillars: improving the livelihoods of farmers and communities; protecting children’s rights; and safeguarding the natural capital. In 2019, Ferrero has supported over 100,000 farmers, besides having renovated or constructed around 50 schools, and provided over 13,000 children with education materials.

Lastly, in 2019, 81% of the cocoa beans Ferrero sourced were certified sustainable, and the company is on track to achieve 100% segregated and traceable cocoa beans by the end of 2020.

This will enable Ferrero to have full visibility of its supply chain and to address issues in a targeted way.

Moving forward, Ferrero is working to strengthen its cocoa sustainability strategy.

Activities include scaling up programmes on the ground with suppliers and NGO partners as well as implementing Child Labour

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Monitoring and Remediation Systems in the entire cocoa supply chain.

Giovanni Ferrero, Executive Chairman of the Ferrero Group, commented: “As we approach the end of 2020, we are defining a new strategy and commitments to ensure we tackle the sustainability risks and opportunities that are most pertinent to our growing business.

In our new report, we provide a first glimpse of our new strategic sustainability priorities, including our new climate goal towards 2030.

I look forward to communicating further developments and progress against the new strategy as we enter an exciting new period of our Company history.”

Lapo Civiletti, Chief Executive Officer of the Ferrero Group, added: “Ferrero has always been committed to creating a business that aims to have a positive impact on employees, consumers, families and the local communities in which we operate. We will continue to work hard to deliver on our sustainability commitments and improve the way we do things. Close collaboration with our suppliers and strategic partners is key for us on this journey.”

“Ferrero has always been committed to creating a business that aims to have a positive impact on employees, consumers, families and the local communities in which we operate.

We will continue to work hard to deliver on our sustainability commitments” Kennedy’s Confection November 2020

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Should I stay or should I go?

There is only one thing you can be sure of now – and that is that nothing is for sure. There are mixed feelings about the moving dates of the trade shows and the effect this has on the industry. Angus Kennedy assesses the exhibition landscape for 2021 and asks readers what they think.

I

SM has announced this month that the show will be taking place, though a lot smaller we understand; and Interpack is still going ahead next year from 25 February 2021 to 3 March 2021.

Interpack has also announced that it is planning its show for 2023 too. There are mixed views from the trade. We are expecting more announcements, however this is correct at time of writing 23 November 2020.

We asked Interpack what it is offering exhibitors for the February 2021 event and they told Kennedy’s: “Due to the ongoing COVID-19 pandemic and fears of lower number of visitors, all participating companies will receive discounted participation conditions. In addition, there is a temporary special right of termination for all

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exhibitors who cannot or do not want to participate.”

So, in effect Interpack is offering exhibitors the chance to postpone their entire booking to 2023, attend the February 2021 show, or cancel all together for a fee.

That’s quite a choice! We asked a few readers what they are planning for Interpack as there is a lot of sitting on the fence now. And there understandably is a case of: ‘should I stay, or should I go?’

Markus Rustler, President, Theegarten-Pactec GmbH & Co. KG was firmly behind the decisions and looks forward to 2021. He told Kennedy’s: “Interpack is and remains the most important trade fair on our calendar. The worldwide COVID-19 epidemic, which has already led to a postponement of the fair from May 2020

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SHOWS:

INTERPACK

to February 2021, is still present and it is not possible to predict today how the situation will develop until the beginning of next year.

“As with many other decisions in such times, one is well advised to follow the development with calmness and composure in order to take the hopefully right measures in time. From today’s point of view, we are sticking to our plans for the fair and hope that Interpack 2021 will be a great success under the given circumstances. To this end, we will continue to work closely and continuously with Messe Duesseldorf.”

Henk Somers, Lareka B.V. is keen to attend and told Kennedy’s: “It doesn’t make sense to cancel really. We are situated close to Dusseldorf so it’s easier for us to decide at the last moment and it would be a very basic booth even then. We would go with a table and a few banners and that’s going to be about it. Perhaps even Prosweets could be more interesting. I think the shows will be really more German shows – we prefer to talk to people from South America so it’s going to be a quiet

“Interpack is and remains the most important trade fair on our calendar. The worldwide COVID-19 epidemic, which has already led to a postponement of the fair from May 2020 to February 2021, is still present and it is not possible to predict today how the situation will develop until the beginning of next year” Markus Rustler President, Theegarten-Pactec GmbH & Co. KG KennedysConfection.com

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SHOWS:

INTERPACK

“The big shows are starting to become a little old fashioned, so I would rather spend money on targeted meetings with people that want to see us. ” KEVIN WYMBS DIRECTOR, WYMBS ENGINEERING LTD year.”

Tanis Confectionery are keen to get back to Interpack as soon as they can. Sandra van der Vlugt Of Tanis Confectionery BV added: “The only thing I can say is Tanis Confectionery wants to go to Interpack to show our equipment for producing gums and jellies and also the latest developments, but what is a smart move? It is a strange world at this moment where staying at home is the safest place to be… So, the only thing I can say is, take care and be safe.”

But not everyone is so sure. Dr. Matthias Kruse,Sales Director, DRIAM Anlagenbau GmbH told us: “We

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are quite unsure how to approach Interpack. Facing the actual rising numbers of infections, we don’t really believe that the situation will allow a trade show with a sufficient number of visitors. Most probably there will only be a few visitors from Asia and more or less, nobody from the US. Anyhow we still believe in the European business and hope that some visitors will come. We plan to go but with a massively reduced budget.”

Christoph Krombholz, Marketing Manager, Industrie Marketing und Kommunikation, LOESCH Verpackungstechnik GmbH is also holding back. He said: “I think Interpack also has an enormous responsibility for the Düsseldorf region. However, it remains to be seen whether it will be a good show for us exhibitors.”

Frank Jansen, Syntegon Technology GmbH., too aired reservations about the 2020 event.

“Regarding Interpack, I assume that many people will not go, especially international visitors. Many companies are reducing their efforts to an absolute minimum (like we do), no exhibits, perhaps only a small information stand or even nothing. Interpack of course is interested in hosting the show, for financial reasons, ‘no show’ equals no money from the exhibitors like us.”

Peter Thody Virco Design & Copy Ltd wants exhibition organisers to look at the health risks of staging a show and told Kennedy’s: “Companies are understandably desperate to get back to business, even at a reduced level and trade fairs symbolise a form of ‘business as normal’ which is very appealing.

Particularly to those of us for whose exhibitions represent a significant proportion of annual turnover.

However, until infection rates in Western Europe have fallen to a much lower level, the responsible course of action is probably to minimise international travel and the risks presented by large gatherings.”

Jim Greenburg of Union Confectionery Machinery USA is not convinced and also identifies the ethics behind the health risks of a trade show.

“In my humble opinion, while the prospect of attending the most important confectionery machinery trade show in the world is attractive after such a long period of sequestering, it seems to be impractical to think that it is either safe, or in the best interest of both attendees and exhibitors, considering the implications of public health risk. I would like to think that the boost it would provide to various economies would surpass the risk, but it is hard for me to believe that would be so.”

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Some are thinking that a vaccine is the answer.

Olaf Schefel of Caotech BV told Kennedy’s: “We are of the opinion that trade shows only work when we are ‘free of COVID-19’, meaning there is a vaccine.

Organising trade shows for the coming months will lead to a disappointment, as not many (international) visitors will be willing to take the plane. We understand the organisers, such as Messe Duesseldorf, will take precautions to ‘motivate’ people to come. Also, we should not forget all ‘social’ events, like dinners, receptions, etc., will be cancelled ‘around’ the fair, making it even more less attractive. So, we are considering our position.”

Paola Frischini, Marketing Manager, Cama Group, is also not convinced and doesn’t think it should go ahead. “With reference to Interpack, I think the 2021 edition should be cancelled, bringing it back to its natural frequency – to reposition it in 2023. It’s clear a vast number of customers and prospects will not to visit the 2021 edition, among them the representatives of both the big multinational corporations as well as the majority of the other companies. Especially those located outside Europe. If tradeshow organisers wish to survive, the overall formula needs to change.”

Greg Meredith, Managing Director of Ecomec UK Ltd. added: “For what it’s worth I’m surprised ISM/ Prosweets and Interpack are going ahead. They will be poorly attended and might be considered a waste of money by any attendees.”

Kevin Wymbs, Director of Wymbs Engineering Ltd in the UK pointed out the difficulties and challenges of attending if he did decide to go. He told Kennedy’s: “Across the board our agents in Australia, South Africa, South America, Chile, Brazil, Uruguay and Mexico told us it’s unlikely they would attend. Even our agents in Spain, Italy and France said that unless there is a vaccine, they would be unlikely to attend either.

“But that’s not the only issue with us. We are not a huge business and can’t have a big stand, so with the restrictions and distancing in place and with the size of the stand we have, after our two staff are on the stand, it only leaves space for just two visitors! It’s amazing that they were considering having a show. No more than four people will be allowed on our stand at one time.

“Interpack has been a great show for Wymbs, but we have always been treated a little with disdain from their UK agents and feel we get pushed around and don’t feel any goodwill. Going forward, I think people will look for other ways to meet. The big shows are starting to become a little old fashioned, so I would rather spend money on targeted meetings with people that want to see us. It’s rather like fishing; at a show you just wait. We don’t find a customer at a show, they are generally people we know already so I think things are set to change.”

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Editor’s View

BREAKING

NEWS

ISM and ProSweets Cologne cancelled in 2021 due to the pandemic.

See next issue for full report.

We have attended Interpack for many years and like many of our clients and readers it’s clear that these are indeed challenging times for the exhibition companies. They need to survive – it’s as simple as that. What else can they do?

Few are allowed to travel and nobody knows what’s going to happen. So, if there is a trade show, we all know that it’s going to be a fraction of its size and we won’t be allowed to do that much in terms of getting social. Isn’t that the whole point? Is it therefore cheaper to exhibit and attend now? How much do the exhibitors get refunded if they wish to pull the plug for Interpack and is that a fair deal?

These are all things that will affect the longterm future of the industry as people might look to do things in other ways. I spoke to many more people that preferred not to be quoted but feel that one should not be asked to travel at all as it’s an unethical thing to do, knowing that they are potentially being asked to take a health risk.

Exhibitors will no doubt lose out after having probably already lost money on hotels from their May 2020 bookings. Technology ages and much of the technology should have been ‘viewed’ in May 2020. Perhaps it is getting a little late to present and much of this process and packing technology is being now published and or being released. Subsequently the wow factor of waiting for the show has, I believe, waned considerably. Many deals could have already been done by the time the shows kick in.

On the other hand, we spoke with both ISM and Interpack press offices and they are of course, really helpful and seem to be doing all they can. Let’s face it, none of this is their fault. Now this is all about offering outstanding customer service to exhibitors who already have endured a huge headache. Exhibitions like many of us, just got caught up in COVID-19. But we all have to accept that taking a stand will be very different from what it was. On the positive side, those of us that do go to trade shows, in general will be guaranteed to meet those that really want to do business. I also did a hotel check and did see some good hotel offers; now so that’s really is quite refreshing.

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31

DIGITAL

SOLUTIONS

Moving to mobile maintenance Uwe Galm, Director Customer Services, shares how Schubert has been developing its range of packaging services in light of the COVID-19 pandemic.

F

or years, the packaging sector has been supplementing its services for the food industry with digital offerings such as mobile maintenance. In recent months, however, the market has been experiencing a major upheaval, triggered by the COVID-19 pandemic. What was previously considered “nice to have” has become an absolute necessity overnight for the business model to survive.

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This change also reveals previously unimagined opportunities – which Schubert, the packaging machinery manufacturer, is now leveraging to proactively develop its range of services.

While meetings and conferences worldwide can be held quite easily via video call and split screen, setting up, commissioning and maintaining machines is certainly much more challenging. In particular, the severe restrictions on travel have prompted internationally operating companies such as packaging machinery manufacturer Gerhard Schubert GmbH to forge ahead and have triggered a massive technology drive in this area. It is

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conceivable that the trend which was initiated will no longer be reversed and that the digitalisation process in mobile maintenance will accelerate significantly next year.

Schubert is taking advantage of the altered conditions to further expand the existing digital options developed in-house within its modular machine concept.

The combination of expertise and digital data is the currency from which Schubert will generate new, proactive services in mobile maintenance. After all, machine availability is a top priority in the food industry. Manufacturers produce 24/7 and any standstill in the packaging process can result in the spoiling of food. This

unacceptable waste of valuable resources alone must be stopped.

The key is that customers can identify with the digital offerings, according to Schubert. Service needs to be in line with current market needs. Only then do new services have a real chance of gaining acceptance and traction.

During the lockdown, for example, the machine manufacturer not only carried out virtual commissioning of its systems, it also supported a customer in Asia via the internet and were able to assemble and commission their new system on their own – without a single Schubert technician actually being present.

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“The objective at Schubert is to network and further develop all digital solutions and platforms in a meaningful way.”

Digital processes are becoming the standard With the GS.Gate from Schubert’s subsidiary Schubert System Elektronik, an industrial gateway is already built into every Schubert machine by the time it leaves the factory. The server not only collects machine information, enabling, for example, a view of OEE data on its GRIPS.world platform, it also offers a multi-secured interface to the internet. Customers can optionally make the data accessible to Schubert via the gateway. This opens the way for accurate analysis of machine performance, predictive maintenance and therefore higher machine availability over the long term. Display and connection via an app is also possible over time, if customers prefer to use their own company platforms.

3D printing is inextricably linked to digital services. Today, there is not a single Schubert machine that leaves production without certain machine parts – mainly robot tools – coming from the 3D printer. With the new PARTBOX part streaming platform, Schubert will be providing its customers with certified digital print jobs via the internet in the future.

KennedysConfection.com

In a set with a 3D printer and PARTBOX access, a digital warehouse is created, which can provide machine parts as well as a range of operating resources. It is also possible to expand the platform to include common warehouse functions such as stock overview, reorder options and the like.

Digital twin Titan The digital twin developed by Schubert – named Titan – promises an all-new league of processes and services. The machine builder does not want to focus solely on spatial representation, but also wants to

be able to configure systems in the shortest possible time and to fully simulate complex packaging processes in moving images.

The changed work processes in development provide customers with tangible advantages. With the Titan, machine configuration becomes much more efficient, safer, and delivery times are shortened, according to Schubert.

Commissioning can be simulated in advance, which makes virtual factory approvals even easier.

Once real machine data has been incorporated into the digital twin, it will be possible to make even more precise forecasts of upcoming

service intervals or to programme alarms for deviating values.

Especially for the producing sectors such as the food industry, the goal of digital services must include precise machine prediction models, combined with intelligent logistics for spare parts and 24-hour availability in support.

Because then even insidious changes such as unnatural heat generation or rising motor currents in a system can be detected and eliminated so early that major downtimes are reduced to an absolute minimum.

Schubert now offers a central customer interface for all concerns.

Even the distinction between mechanics and electronics, which is somewhat complex for customers, is no longer necessary, as both areas are inseparably linked in the systems.

Downstream of the hotline is also a newly assembled Technology Centre with second-level support.

The objective at Schubert is to network and further develop all digital solutions and platforms in a meaningful way. This enables the company to offer customers a comprehensive and attractive range of mobile maintenance services that fit into the Schubert premise of integrated system solutions.

Kennedy’s Confection November 2020

33

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

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

Tempering machine type UF-100-HYBRID

Belt coater type DRA-2000

Sprinkling unit type SVB-1300

Cluster machine type PMN-6/420

Decorator type DW-1050-C

Tempering machine type UF-500-P

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

Società Base Coop. S.R.L

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

34

Kennedy’s Confection November 2020

KennedysConfection.com

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

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

INGREDIENTS COCOA & CHOCOLATE SPECIALITIES

COCOA BUTTER REPLACERS

INGREDIENTS SUGAR DISSOLVING OIL

GLAZING AGENTS Best taste since 1875

Chocolate powder ( plain, white, soya & dairy free) Refiner flake, Cocoa butter including Cocoa butter powder Cocoa mass including Cocoa mass powder Chocolate chips/drops

Cocoa and Vanilla extracts Cocoa powder ( 10/12, 20/22%, natural, alkalised and black) Fat free cocoa powder Cocoa extrander Cocoa nibs -fractionated Cocoa polyphenols

Bespoke, customer driven cocoa & chocolate products We are UTZ (Rainforest Alliance) registered.

CPC Ingredients Limited

23 Glendon Way, Dorridge Solihull B93 8SY, UK Tel: + 44 (0) 7973 122578 Fax: + 44 (0) 8707 626170 cpcingredients@gmail.com www.cpcingredients.com www.chocolatepowder.com www.cocoaextract.com

Intercontinental Speciality Fats Sdn Bhd

+LJK SHUIRUPDQFH HGLEOH FRDWLQJV IRU FRQIHFWLRQHU\ DQG ILQH IRRGV

(a member of The Nisshin OilliO Group Ltd, Japan)

Lot 4, Solok Hishamudin 9/20 Kawasan, Perusahaan Selat Klang Utara, P.O.Box 207, 42009 Port Klang, Selangor Darul Ehsan, Malaysia Tel: +60-3-3176 4928/3176 3050 Fax: +60-3-3176 5933/3176 5194 Email: isf@tm.net.my Web: www.isfsb.com.my Contact: Miss Khoo Yoke Lian Mobile: +6-012-2096861

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

Curt Georgi GmbH & Co. KG Otto-Lilienthal-Str. 35-37 71034 Boeblingen Tel +49 (0) 7031 640101 Fax +49 (0) 7031 640120 www.curtgeorgi.de curtgeorgi@curtgeorgi.de

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

MINT OILS

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

BUBBLE GUM BASE MACHINERY

CAPOL GmbH

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

AERATION AND MIXING EQUIPMENT

CAPOL (UK) Ltd

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

ESSENTIAL OILS

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

ORGANIC COCOA PRODUCTS

CHEWING GUM BASE FLAVOURS (LIQUIDS & POWDERS)

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

KennedysConfection.com

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

www.chocotech.de

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

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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

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

Chocolate Equipment

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CHOCOLATE MOULDING PLANT

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

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

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

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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:agkennedy@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

FRUIT SNACK EXTRUDERS

NEW AND USED MACHINERY FOR THE CHOCOLATE INDUSTRY

SNACK LINES

STEEL BELT & CONVEYOR

Clextral

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

Solid and perforated steel belts for confectionery processing

NOUGAT MACHINERY

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

SOFT CANDY WRAPPING EQUIPMENT

LIQUORICE SYSTEMS

Loesch Verpackungstechnik GmbH IndustriestraÃ&#x;e 1 96146 Altendorf Gebiet: Zentrale / DE Tel: +49 (0) 9545â&#x20AC;&#x201C;4490 Fax: +49 (0) 9545â&#x20AC;&#x201C;449501

SUGAR SANDING

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

MULTIHEAD WEIGHERS

Also the know how & recipes for:

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

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

This is a rare high margin opportunity.

38

USED & RECONDITIONED MACHINERY

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

,\YVWLHU /LHKX\HY[LYZ

;!

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

ULTRASONIC CUTTING MACHINES

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

ROTARY DIES

0ZOPKH ,\YVWL 3PTP[LK 2L[[SLZ >VVK +YP]L >VVKNH[L )\ZPULZZ 7HYR )PYTPUNOHT ) +) <UP[LK 2PUNKVT

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

STARCH TRAYS

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

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

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

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

LAB EXTRUDERS FOR CONFECTIONERY

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

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

T: +43 2672 800-0 F: +43 2672 84176 band@berndorf.co.at

STEEL BELT & CONVEYOR

PACKAGING EQUIPMENT

FLAKE PRODUCTION MACHINERY

Berndorf Band Group Leobersdorfer Strasse 26 2560 Berndorf, Austria

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JAF Inox

FORMING MACHINES (CENTRES)

Steel Belts | Belt Systems | Worldwide Service

www.berndorfband-group.com

GOURMET CHOCOLATE EQUIPMENT

FORMING SETS

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

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

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

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

Your company could be here

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 e: agkennedy@kennedys.co.uk

for more details

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

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

WAFER BAKING MACHINES

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FILLING & CLOSING CANS

HIGH- END ENGINEERING PROCESSEXELLENCE

THE ONLINE MARKETPLACE FOR CHOCOLATE, CONFECTIONERY AND BAKERY TECHNOLOGY

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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

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

Once you become a carefully selected Knowledge Partner with Kennedyâ&#x20AC;&#x2122;s you will have your own platform that will allow you to sell more equipment than ever.

To view a test site or receive a media pack email leonkennedy@kennedys.co.uk

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

for more details

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

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

39

NEXT

MONTH

WHAT’S IN THE NEXT ISSUE…

CHRISTMAS CANDIES As we approach closer to Christmas, Kennedy’s will be taking a look at hard candy and the production of novelty candies. We will look at everything from the latest machinery right through to product to get us all in the Christmas spirit.

One final packaging focus We’ll also be taking a look at the latest technology for twist wrap, bagging and feeding systems. And as the year is coming to an end, we will also be going back in time to highlight some of the key packaging technologies that have featured in the magazine in the past year.

Keep your eyes peeled for the next issue of Kennedy’s Confection to find the key highlights.

40

Kennedy’s Confection November 2020

Christmas is coming

Christmas will be a key theme in the next issue of Kennedy’s Confection as we take a look at the latest Christmas products on the shelves. We will look at everything from novelty sweets to festive chocolate creations and exploring the free-from Christmas offering.

Looking back It’s been a year that many of us want to forget, but let’s remember that there has been some great innovation in the past year. One area that has continued to prosper is ingredients. Throughout 2020 we have seen advances which has helped to boost the colour in our confectionery, appeal to consumers that are opting for more natural products and new indulgent flavours hitting the market. With that in mind, we will be looking back at some of the best technical innovations in the past year. We’re excited to reminisce.

For inclusion in the next issue of Kennedy’s Confection, contact us at ( editor@kennedys.co.uk

KennedysConfection.com

12

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