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?
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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
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Sales Angus Kennedy agkennedy@kennedys.co.uk Subscriptions Manager Sophie Kennedy subs@kennedys.co.uk
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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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Kennedy’s Confection November 2020
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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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”
Kennedy’s Confection November 2020
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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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