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
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OCTOBER 2020
Page 10
Materials Matter Sustainable
ISM 2021
Will we or won’t we go? - the latest!
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Cocoa
A look at how the Rainforest Alliance is helping to transform the way we source and produce cocoa worldwide
MFG Tray’s innovative products and ability to overcome challenges is what helps its customers continue to thrive
PAGE 32 Ferrero’s Sustainability Project: Why it’s important to source sustainable palm oil
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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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
EDITOR’s LETTER W
elcome to the October issue of Kennedy’s Confection. As the year is drawing to a close, we are still no closer to returning to normality given the current COVID-19 pandemic. But, across the confectionery sector we have seen great innovation when it comes to overcoming the challenges surrounding these difficult times. For example, Caotech has found new ways to help its customers install its chocolate equipment around the globe remotely (p19). Development across the sector is still thriving. SACMI Packaging & Chocolate has been busy innovating and, as a result, has unveiled its Cavemil Super chocolate moulding plant and its new high-speed chocolate wrapping machine – the HY-7 (p26). And let’s not forget MacIntyre Chocolate System’s new generation of MacIntyre Refiner/Conche machinery (p28). And in a world that seems gloomy right now, there is so much to be positive about; MFG Tray has stolen the cover of this month’s issue thanks to its impressive cost-effective and efficient products that has saved its customers thousands (p10). Sustainability is still a big issue that many organisations are putting all their efforts into. For example, Ferrero has announced a new sustainable palm oil project in partnership with Chester Zoo (p32) and the Rainforest Alliance has been busy developing new ways to help transform the way we source, produce and consume cocoa around the world (p34). It’s fair to say that 2020 has not been an ideal year for many of us, but what can the sector expect for 2021? According to Innova Market Insights, we can anticipate consumer demand for more plant-based products and consumers are likely to be increasingly looking at products that can benefit their health. Find out more about the top trends on page 16.
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Kennedy’s Publications Ltd, Suite 158, 80 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091 post@kennedys.co.uk • www.kennedysconfection.com
Kennedy’s Confection ISSN 1474-3841 Set up in 1890, Kennedy’s Confection is the longest– established magazine in the trade and is distributed exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products.
Kennedy’s Publications Ltd. Managing Director: Angus Kennedy
Registered in England No. 01160274. Entire contents © 2019 Kennedy’s Publications Ltd. Material may not be reproduced in any form without the publisher’s written approval. For details on reprints and permissions, contact the director of Kennedy’s
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Enjoy the October issue – Christmas is nearly here! Stay safe and enjoy.
Andrea Andrea Pluck, Assistant Editor editor@kennedys.co.uk
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Contents 10/20 10 Cover STORY MATERIAL MATTERS How MFG Tray has saved customers thousands thanks to its innovative products and ability to overcome materialhandling challenges.
This was a monumental event in the history of our candy starch tray product line and has directly resulted in additional tray opportunities with other major candy manufacturers. Tom Woods, Confectionery Sales Manager, MFG TRAY
Features
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Regulars
19 CUSTOMER-CENTRIC PRODUCTION
01 LEADER
From overcoming production challenges to new machine development, Caotech is going above and beyond to help its customers during these unprecedented times
Andrea Pluck discusses the current climate for the confectionery sector
22 TACKLING GLOBAL TRENDS
04 NEWS ROUND-UP
26 CONTINUOUS CHOCOLATE DEVELOPMENT
08 BRAND NEWS
New growths, trends, launches and updates within the industry
The Almond Board of California explains how almonds and chocolate can provide a health/indulgence balance
Sacmi Packaging & Chocolate unveils its latest chocolate moulding plant and high-speed wrapping machine
32 SUSTAINABLE PALM OIL PROJECT
Ferrero teams up with Chester Zoo to raise awareness of the importance of sustainably sourced palm oil
24 THE POWER OF FRUIT POWDERS
A look at how fruit powders are an essential when it comes to confectionery production
34 STRENGHTENING THE COCOA SECTOR
Angus Kennedy debunks ISM’s recent claims that the show has filled 80% of space
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Kennedy’s Confection October 2020
16 TRENDS REPORT
Research by Innova Insights uncovers the top 10 food and beverage trends for 2021
42 GET IN CONTACT
The Rainforest Alliance’s latest developments aim to make a positive difference to the cocoa industry
36 ISM 2021: To go or not to go?
KitKat adds two new flavours to its 2-finger chocolate bars and Ferrero acquires part of Fox’s Biscuits
Classified advertisements and directory listings for key industry suppliers
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48 NEXT ISSUE
What readers can expect from our October issue
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CHS is the new benchmark for packaging chocolate. Super-flexible CHS: Save Investment ready to package! Increasingly seasonal production, continual product development and ever shorter product life-cycles are typical characteristics of the confectionery industry – and crucial parameters for the security of your investments. That‘s why, with our newly developed CHS, Theegarten-Pactec is now setting new standards for synergies relating to performance and flexibility: With a rate of up to 1,800 packaged products per minute and 9 available wrapping styles, the CHS is extremely fast and incredibly adaptable. Discover the value-creation potential of our innovative and durable machines at first hand!
Double Twist
Vienna-Fruit-Fold
Side Twist
Top Twist
Protected Twist
Bottom Fold
Side Fold
Envelope Fold
Foil Wrap
Theegarten-Pactec GmbH & Co. KG, Breitscheidstr. 46, 01237 Dresden, Germany Tel.+49 351 2573 0, Fax +49 351 2573 329, pactec@theegarten-pactec.de, www.theegarten-pactec.com
NEWS ROUND UP
Food safety and security are top global issues for consumers A new global study commissioned by the Chinese-based Mars Global Food Safety Centre (GSFC) finds that consumers believe food safety and security is a top global issue. The study, which surveyed more than 1,750 people in the US, UK and China, found that 52% of respondents feel that food safety is a top three global issue – 77% think it’s a top 10 global issue. According to Mars, food insecurity has been worsened by COVID-19. For example, 73% of respondents believe the novel coronavirus will impact the viability of the global supply chain and 71% believe it will have impact on global access to food. The findings also show, that these consumers think about food safety and security just as much as climate change (39%) and pollution (38%). David Crean, Mars Chief Science Officer and Vice President of Corporate R&D said: “New food safety threats, like those posed by COVID-19, are
constantly emerging through a combination of factors including global warming, increased globalisation of trade, as well as changes in agriculture practices and food production. We believe everyone has a right to safe food
and it’s also our responsibility to share our knowledge (82% of survey respondents expressed their desire to learn more), expertise and tools to enable safe food for all.” This year marks the fifth
anniversary of the Mars Global Food Safety Centre, a state-ofthe-art research and training facility based in Beijing that’s designed to tackle the most significant food safety challenges facing the planet today.
GNT adds beetroot-based pink to portfolio EXBERRY® Coloring Foods supplier GNT Group is highlighting the possibilities of its micronized powders by adding a new beetroot-based pink shade to the range. Made from beetroot and carrots grown by GNT’s own farmers, the new product is pH independent, offers good light stability and has a 24-month shelf life below 25oC. GNT offers a variety of micronized powders that aim to maximise the visual intensity of colour shades in certain applications. This is in addition to its liquid, powder and oil dispersible colouring foods. According to GNT, due to their reduced particle size, these specialised colouring foods can create a “homogeneous colour
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“Micronized Powders were developed to deliver optimal performance in applications such as solid mixes” effect in solid mixes such as instant beverages and desserts, pressed tablets, and seasonings for chips and snacks, as well as for chocolate decoration and compound coatings”. The EXBERRY® Micronized Powder range already includes
Kennedy’s Confection October 2020
yellow, red, purple, blue, green and pink shades. Sonja Scheffler, Product Manager at GNT, said: “EXBERRY® Micronized Powders were developed to deliver optimal performance in applications such as solid mixes,
where they can achieve more vibrant colours at lower dosage levels compared to standard powders. With the launch of our stunning Fiesta Pink micronized powder, manufacturers can now choose from an even wider range of shades.”
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NEWS ROUND UP
60% of world’s population worry about food safety A new global study of worry and risk – the first-ever Lloyd’s Register Foundation World Risk Poll – has revealed the global state of food and water safety. The poll revealed that 60% of people worldwide say they are worried about the food they eat and 51% are concerned about the safety of the water they drink. In addition, the poll also found that 17% of respondents (equivalent to one billion people worldwide) have suffered significant harm from the food they ate in the two years prior to polling, and almost as many, 14% (823 million), have been seriously harmed by the water they drink. With around 10% of its respondents reporting serious harm in the last two years, the UK ranks 126 out of 142 for the
experience of serious harm from eating food – placing Britain among the top 20 countries in the world for food safety. The poll was conducted by Gallup as part of its World Poll, with over 150,000 interviews completed in 142 countries. The World Risk Poll intends to transform our understanding of worry and wellbeing to pinpoint how people across the globe perceive and experience risks, to ultimately engineer a safer world. Markus Lipp from the United Nations’ Food and Agriculture Organisation, said: “The World Risk Poll gives us the first ever global view of people’s attitudes
and awareness of the risks posed by unfit food and drink. By understanding how people view food safety risks, what they worry about and what they
never consider, we can create interventions that are relatable and practical so people can act in their interests and keep safe and healthy.”
Cargill unveils new sustainability data portal Cargill has launched CocoaWise™, a digital portal that gives customers increased knowledge and shareability into the origin of the products they source from Cargill’s direct supply chain. The new portal aims to connect consumers with a journey of the cocoa they are eating and drinking by providing fast, easy access to the sustainability data of Cargill’s supply chain. CocoaWise™ pulls information from a centralised data platform, CocoaWise™ 360, which is fed from a suite of Cargill’s digital tools that are designed to increase transparency and traceability while enhancing cocoa farming practices and community wellbeing. Some of tools include: • CocoaWise™ Map – An interactive map that shows the name and location of the 128 cooperative offices in Côte d’Ivoire, the seven buying stations in Ghana and the 11 buying
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stations in Cameroon belonging to Cargill’s direct sourcing network in these countries. • CocoaWise™ BeanTracker– Cocoa cooperatives physically tracking the cocoa beans they manage back to the individual farm via cocoa bag barcodes to prevent beans from deforested areas to enter Cargill’s supply chain as well as to help them make better datadriven business decisions. • CocoaWise™ eFinance– Mobile money solutions provided to farmers so they can be assured of being paid fairly, accurately and securely, and many more. Harold Poelma, president of Cargill’s cocoa & chocolate
business, said: “As one of the world’s leading cocoa and chocolate producers, we sit at the centre of the cocoa sector and connect all the players in
the value chain, from working hand-in-hand with the farmers to sustainably providing high-quality products to our customers.”
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