Kennedy's Confection October 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

Page 36

OCTOBER 2020

Page 10

Materials Matter Sustainable

ISM 2021

Will we or won’t we go? - the latest!

Page 34

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

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08-10-20 16:48

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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.

Published by:

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

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

Kennedy’s Publications Ltd. Managing Director: Angus Kennedy

Registered in England No. 01160274.

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

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Enjoy the October issue – Christmas is nearly here!

Stay safe and enjoy.

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

Kennedy’s Confection October 2020

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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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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!

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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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NEWS ROUND UP

iba confectionery and baking fair announces virtual pre-event To keep up with the industry’s needs during the uncertain times following the COVID-19 pandemic, iba has announced it will be launching a virtual event in addition to its trade show.

In light of the current restrictions as a result of the ongoing pandemic, iba has expanded its portfolio to include a virtual format – iba. CONNECTING EXPERTS. The three-day virtual global networking event will take place 1-3 February 2021 to fill the gap of businesses opportunities.

The physical show is still set to go ahead on 24-28 October next year at Fairground Munich, Germany.

Project manager Cathleen Kabashi will be bringing together global experts for the new format, that will serve as a global meeting place and will be primarily aimed at the process and packaging technology market.

The focus will be on lead generation, knowledge transfer, product presentations, and networking. Exhibitors will present their new products virtually and via direct interaction, as well as maintaining and expanding business relationships, while attendees will receive business impulses that are now urgently

needed – by means of moving images, high-quality content, and specialist talks.

Cathleen said: ‘We are constantly in contact with our customers, and we are aware of the strong need for exchange and the necessity of reliable, successful discussion platforms.

Numerous innovations have emerged; the industry has

adapted, and, as a result of the current situation, come up with new ideas for itself.

“The new format will gather international industry experts in February, setting the course for customer interaction and leads that can network at the first industry meeting point of the year. It will satisfy their pent-up demand digitally and securely.”

Barry Callebaut announces construction of new cocoa facility in Ecuador Barry Callebaut has laid the foundation for future growth of the cocoa value chain in Ecuador in a ground-breaking ceremony for the construction of a new, state-of-the-art cocoa facility in Durán.

This site will receive, dry, clean and store cocoa beans and prepare for export to Barry Callebaut’s cocoa and chocolate factories in the USA, Canada, Asia and Europe.

The site will also host its Ecuador offices be the home for more than 40 employees.

Steven Retzlaff, President Global Cocoa, said: “With this state-of-the-art infrastructure, we are making a long-term commitment to the country and its cocoa producing sector.

Our team is looking forward to moving into the new premises, further developing business

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relations with existing and new partners and enhancing our sustainability programs with the Ecuadorian cocoa farmers.”

“With this state-of-the-art infrastructure, we are making a long-term commitment to the country and its cocoa producing sector” KennedysConfection.com

BRANDNEWS

KitKat launches two new chocolate flavours KitKat has added two new flavours to its 2-finger chocolate bars – honeycomb and chocolate hazelnut spread.

The new flavours aim to enhance the brand’s milk chocolate and are being produced at Nestlé’s factory in York, which is also home to Aero, Yorkie, Milkybar and Polo.

They will replace the existing KitKat 2-finger Cookies & Cream and Lemon Drizzle.

Amy Bennett-Inge, Assistant Brand Manager for KitKat said: “We’ve

experienced huge demand for our 2-finger KitKats this year and we know that fans love to try new flavours from the brand. We think our Honeycomb and Chocolate Hazelnut Spread varieties really hit the spot, and we’re sure they’ll become popular new additions to the range.”

KitKat Honeycomb will be available in multipacks of nine bars from 9 November 2020.

“We think our Honeycomb and Chocolate Hazelnut Spread varieties really hit the spot, and we’re sure they’ll become popular new additions to the range”

Speedibake and Burton’s Biscuit launch Jammie Dodgers Muffin Speedibake recently announced the launch of a new partnership with Burton’s Biscuits with the launch of a twist on a classic British favourite – Jammie Dodger and Maryland Cookies muffins.

Inspired by British biscuits, the range includes Maryland Cookies Muffin (2 pack) – a muffin packed with Maryland Cookies chocolate chips and chocolate filling; and Mini Maryland Cookies Muffin (12 pack) – a mini muffin packed with Maryland Cookies chocolate chips.

Rob Turpin, Commercial Director at Speedibake said: “We’re really proud to have developed our first branded range of muffins with Burton’s Biscuits. We knew we

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wanted to bring something fun and exciting to the in-store bakery muffin fixture, and Jammie Dodgers and Maryland Cookies are the perfect brands to deliver on that.

“We’ve really taken our time to make sure that the muffins capture the great flavour and taste of these iconic biscuits and I can’t wait to see them on shelf this September.

We hope everyone loves them as much as we do – it’s an exciting time for all muffin fans!”

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PERFECT ASSEMBLY

SOLLCOCAP® www.sollich.com

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

BRANDNEWS

Ferrero acquires part of Fox’s Biscuits 2 Sisters Food Group has announced that part of Fox’s biscuits will be sold to a Ferrero-related company.

“Fox’s Biscuits has always been an attractive brand and as one of only two major independent biscuit makers in the UK, it is a prized asset in this market.”

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art of Fox’s Biscuits has been sold to a Ferrerorelated company for £246 million – acquiring Fox’s manufacturing sites at Batley and Kirkham in the process.

The sites primarily produce biscuits sold under the Fox’s brand. However, 2 Sisters will keep the third site at Uttoxeter, which produces own-label biscuits for major retailers.

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Fox’s Biscuits is one of Britain’s heritage biscuit brands, responsible for the creation of household names such as Rocky Bars, Party Rings, Crunch Creams, Crinkle Creams, Chocolatey and Viennese, as well as making own-label biscuits and selection boxes for major retail outlets.

Ferrero Group is the world’s third largest chocolate and confectionery business which has diversified into new sectors as it expands its global portfolio, while Ferrero and its related company represents now the second player in worldwide sweet biscuits market.

The purchase of Fox’s will be the second European biscuit acquisition within 12 months by a Ferrerorelated Company.

Ranjit Singh, President of Boparan Holdings Ltd, said: “Fox’s Biscuits has always been an attractive brand and as one of

only two major independent biscuit makers in the UK, it is a prized asset in this market.

“We have listened to many interested parties over the years, but we have always been clear that Fox’s would only be sold to the right new home, at the right time and for the right value. This sale represents another significant deal for us, underlining our commitment to our business turnaround.

“It strengthens our balance sheet even further and shows we are following through with our promises to focus on our key strengths. I wish all colleagues at the two Fox’s Biscuits sites every future success with an ambitious new owner.”

The formal completion of the sale is expected 31 October 2020.

Rothschild & Co acted as sole financial adviser to 2 Sisters on the disposal.

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MFG TRAY Exclusive

Materials matter Overcoming material-handling challenges for its customers, especially in the confectionery sector, is where MFG Tray continues to prosper. For one leading confectionery manufacturer, MFG Tray’s innovative products have saved thousands in operating costs...

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MFG TRAY

M

FG Tray knows that material matters when it comes to material handling.

Which is why it has grown to become a leading manufacturer in products from trays and boxes, to containers and totes, that combine outstanding performance and long service life.

Continuous development of customised solutions for specific material-handling challenges and applications is the company’s speciality, which is why MFG’s fiberglass trays are creating significant cost savings for confectionery manufacturers.

Many customers have reported an increase in efficiency when switching to 100% coverage to MFG’s fiberglass trays – in particular, a major UK confectionery manufacturer is now reaping the benefits – saving around an astonishing £48,000 per year in just replacement costs before accounting for the reduction in waste and the increase in output attributed to the change to MFG starch trays.

For several years, MFG Tray worked continuously with this manufacturer to convince the team to try the MFG starch trays. As part of this, MFG Tray met the customer’s Innovation and Renovation Director and his team to highlight the positives of a composite tray.

However, during this time, the team was invested in the theory that wooden trays would dry its products more easily and more efficiently. This all changed once the customer reluctantly took out a small order of trays to trial on its mogul line.

It didn’t take long before this major candy manufacturer became aware of the benefits that MFG Tray’s products offered ¬– within three to four months, the customer wanted to replace all of its 300,000 trays in a three-year period.

Tom Woods, Confectionery Sales Manager, said: “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.”

The customer realised that MFG Tray’s product was a better fit after conducting a cost and benefits analysis

which compared the previously used wooden trays to plastic in its starch moulding process.

As it was proved to be more efficient, 300,000 MFG trays were gradually filtered into its operations and there was no detrimental impact on performance during this changeover.

To avoid any disruption to operations, engineering worked to change the grab heads and reposition the grabs to reflect the different ‘tilt’ centre of gravity of the plastic trays and their heavier weight was carried out during development trials.

There were no changes to the thermal drying programmes used for the company’s product mix. Thus, debunking the original theory that wooden trays can dry more easily and efficiently.

MFG Tray v. the competition The leading confectionery company found that the wooden trays supplied by the competitor were easily damaged – the number of trays discarded because of damage stood at around 1,000 – 1,400 per week.

However, this figure does not include the partially damaged trays that were either splintered, warped, or not detected, which could have an adverse impact on food safety and operational performance.

In comparison, the MFG’s trays that were evaluated had minimal breakage. With only MFG trays in the process, tray breakage was reduced to only 20-30 trays in a month and has been maintained at that level since 2012.

MFG Tray is aware that non-catastrophic tray damage can happen. But, MFG has a solution to keep its customers happy. Trays with damage are removed from the process, assessed, and if possible, the damaged area is smoothed out and returned to production – no need for replacement.

From this, the confectionery company has witnessed significant cost savings; instead of spending around £4,000 - £5,000 each month in tray replacement, the company now only spends around £300 a month.

ABOVE: Starch trays are available in white, blue, pink and grey.

LEFT: Trays seen headed into the depositor station

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COVER STORY

“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.”

For example, in 2014, it was estimated that their production had improved by 3% and the waste associated with the starch moulding process had reduced by around 10-20% with the use of plastic trays.

What’s more, is that there is currently no data to suggest that MFG’s trays mechanical properties are affected by age or processing ¬– particularly compressive strength, impact/abrasion resistance and flexural strength.

MFG’s efficient and cost-saving solutions doesn’t stop there.

MFG’s Internationally Patented X-DTect

TOM WOODS Confectionery Sales Manager, MFG TRAY

MFG Tray Guarantee MFG starch trays are guaranteed by MFG Tray for 10 years but most have seen well over 25 years of use.

A decade on It’s been around 10 years since MFG Tray began assisting this major company with its operations and throughout that time there have been further positives.

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One of MFG’s latest offerings is the X-DTect – a new internationally patented composite material made from high-strength glass-reinforced composites specifically formulated for X-ray detection. It provides X-ray detection capabilities and has also been labelled “best practice” for contamination detection. Thanks to this innovative new material, production line inspection can be detected down to 1 cubic millimetre. It provides the maximum reliability in production management along with total product recall prevention and product protection.

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MFG TRAY [X-DTect] – provides X-ray detection capabilities and has also been labelled “best practice” for contamination detection. Thanks to this innovative new material, production line inspection can be detected down to 1 cubic millimetre

Introducing MFG LITE

Coming soon

The company has also recently launched MFG LITE, with the composite material being 25% lighter than standard fiberglass, while retaining MFG’s trusted strength and durability. LITE material was developed to meet customer demand for a sustainably lighter container that can withstand continuous industrial use.

MFG’s X-DTect and LITE composite materials can be used in ventilated drying trays, mogul starch trays, gum trays, holding and work-in-progress trays in a variety of designs and sizes.

MFG Tray is dedicated to finding the best solutions by continuing to innovate and develop new products.

MFG’s goal is to provide the best products and to overcome customer challenges.

Currently, MFG Tray is developing a new starch tray design that will be a direct substitute for wooden trays; price comparable to wood but the longevity will be unmatched.

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To find out more, visit: www.mfgtray.com

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INCREASE PRODUCTION EFFICIENCY

Starch Trays Stacked Model No. 890208

Leading starch tray manufacturer for over 45 years

STARCH TRAYS » » » » » » » Holding Trays Stacked Model No. 805208, 805308 and 805508

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

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

HOLDING TRAYS

» Dropped sides and/or ends promote air circulation and thorough drying » Stacking design eliminates the need for tray racks » May be steam cleaned or machine washed Gum Trays Stacked Model No. 830108

GUM TRAYS

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

STOCK BOXES

» Expressly designed for storing candy prior to packing » Container lid provides an airtight seal to ensure freshness and sanitation » Completely safe for freezing

Stock Boxes Model No. 920108, nested with lid

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

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

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Forecasting global trends Food trend specialists, Innova Market Insights, has unveiled its annual Top Ten Trends for 2021, highlighting that brands are “upping their game” to meet ethical, environmental and clean label consumer demands.

“The ever-evolving food and beverage industry has seen a significant consumer push for transparency throughout the supply chain, immunityboosting products and the use of technology”

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C

OVID-19 has been a much-talked about topic for what feels like a lifetime, but it is a key factor that has transformed shopping and eating habits globally. According to Innova Market Insights, staying ahead of the curve and keeping on top of the changing and sophisticated food and beverage landscape is of paramount importance.

Innova Market Insights’ Top Ten Trends for 2021 provides an in-depth look at how the food and beverage industry has evolved. For example, the pandemic has put large focus on health and immunity, with consumers seeking foods and ingredients that support personal health. This research also highlights that attention is now on “the post-COVID landscape” to explore how these new behaviours will shape the future of the food and beverage industry.

Lu Ann Williams, Director of Insights and Innovation at Innova Market Insights, said: “Transparency throughout the supply chain will dominate in 2021, with consumers searching for brands that can build trust, provide authentic and credible products, and create shopper confidence in the current and post-COVID climate.”

Innova Market Insights’ top trends for 2021 are in response to the ever-evolving and consumercentric food and beverage industry. These new trends are:

1. Transparency Triumphs According to the Innova Consumer Survey 2020, six in 10 global consumers are interested in learning more about where foods come from. Innova highlights that transparency will dominate consumer demand in 2021. Therefore,

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GSR_P

Look at Her...

press 20/980

Engineering and perfection The press 20/980 is pure mechanical excellence.

assure that hygiene and ergonomics features are always at the top.

Her brilliant engineering has been developed from the layout of our series 980. With the highest production capacity ever conceived before, she’s the concrete expression of mighty force.

Our attention to details and the application of the latest technology and innovations

This press goes above and beyond the market’s standards, by establishing new ones.

Built by specialists, She has no equal.

Just look at Her…

People. Press. Power.

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Via Gerola, 1 | 23801 Calolziocorte (LC) | ITALY | Tel. +39 0341 631048 - 633015 | Fax +39 0341 644578 | e-mail gsr@gsr.it | www.gsr.it

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GLOBAL TRENDS increasing transparency to meet evolving ethical, environmental and clean label consumer demands is key.

As a result, it is expected that brands adopting and pairing new packaging technologies such as invisible barcodes and near-field communication technology with creative, meaningful storytelling will be successful.

In addition, the consumer lifestyle trend toward cleaner living is broadening and heightening expectations around what constitutes a clean label. Aspects include human/ animal welfare, supply chain transparency, plantpowered nutrition and sustainable sourcing.

2. Plant-Forward As plant-based trends reach global phenomenon status, the “plant-based” definition is ever-evolving. Innova predicts that its rising mainstream appeal will drive expansion to different regions and categories in 2021, including accelerated demand for new formats, plant proteins and more sophisticated alternatives.

The Innova Consumer Survey 2020 indicated that the top four reasons for considering plantbased alternatives were health, diet variety, sustainability and taste. As consumers are powering up on plant protein, opportunities and challenges relating to regional consumer preferences and sustainability expectations are attracting attention, Innova adds.

3. Tailored to Fit It is expected that personalised nutrition will be in the spotlight as consumers look for food and beverage options that fit their unique lifestyles. Innova Market Insight states that “consumers expect a tailored approach to eating, with technological breakthroughs, constant new launches and exciting sensorial experiences providing the opportunity for customised lifestyles to extend to food and beverage consumption”. This is backed up by the Innova Consumer Survey 2020, which shows that 64% of global consumers have

“Transparency throughout the supply chain will dominate in 2021, with consumers searching for brands that can build trust…” found more ways to tailor their life and products to their individual style, beliefs and needs.

4. New Omnichannel Eating Consumers are seeking convenience, richer experiences and accessible indulgence. In addition, traditional hospitality is getting edged out, especially as COVID-19 is giving consumers more time to stay at home and sharpen culinary skills. The Innova Consumer Survey 2020 found 46% of consumers believe restaurant-branded products are a convenient

ABOVE: Inforgraphic from Innova Consumer Survey 2020 Source: Innova Market Insights

way to attain the restaurant experience and flavours at home. Along with restaurant delivery growing, consumers can now directly access many specialty products that were previously only accessible via foodservice.

5. In Tune with Immune Ongoing anxiety stemming from COVID-19 will encourage consumers to prioritise their immune health into 2021, according to Innova Market Insights. The Innova Consumer Survey 2020 found that six out of 10 global consumers are increasingly looking for food and beverage products that support their immune health, with one in three saying that concerns about immune health increased in 2020 over 2019.

Therefore, Innova predicts that immunityboosting ingredients will play a significant role in the coming year, while research and interest in the role of the microbiome and personalised nutrition as ways to strengthen immunity will accelerate.

Other trends predicted for 2021 include: Nutrition Hacking; Mood: The Next Occasion; Product Mashups: When Trends Collide; Modern Nostalgia and Age of the Influencer.

Lu Ann Williams adds: “The ever-evolving food and beverage industry has seen a significant consumer push for transparency throughout the supply chain, immunityboosting products and the use of technology.

2021 is a huge year for opportunities and innovation that meet these needs.

“Based on our latest Innova Consumer Survey 2020 and database findings, our Top Trends for 2021 reveal the latest need-to-know insights to enable brands to grow, innovate and lead in the food and beverage industry.”

On 11 November 2020 Lu Ann Williams will be presenting the Top Ten Trends for 2021. You can find out more on how to attend this webinar at: www.innovamarketinsights.com

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MACHINERY

CAOTECH

Customer-centric chocolate production Despite COVID-19 putting a spanner in the works for companies worldwide, Caotech b.v. is not letting these uncertain times stand in the way of finding solutions for its customers. From overcoming production challenges to new machine development, it’s clear that this company is going above and beyond

B

ased in the Netherlands, Caotech supplies worldwide turn-key projects to the cocoa, chocolate, compound, ice cream and bakery industry and has a vast range of machinery under its belt.

Supporting companies across the globe has not been an easy task during the COVID-19 pandemic, especially with social distancing and travelling restrictions changing daily, but Caotech is still going strong.

In recent months, Caotech has been busy producing equipment for its customers, and despite some projects being postponed as a result of the challenges surrounding the ongoing pandemic, the company has welcomed urgent expansion projects.

“There has been a demand for additional products in the market, which has resulting in our customers investing in expanding their current machinery...”

Olaf Schepel, Sales and Marketing Manager (right) explains: “There has been a demand for additional products in the market, which has resulted in our customers investing in expanding their current machinery and focusing more on maintenance, instead of looking at new equipment.

“People are buying more sweets and chocolate in-store to compensate from the stress and frustration of the virus, which has

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increased turnover for many of our customers and we are happy to see that.”

One of the biggest obstacles that Caotech has had to overcome is the travel restrictions across the globe that can prevent its engineers from installing machines in different companies.

To overcome this challenge, Caotech has been carrying out remote commissions using cameras that enables its engineers to oversee machine installation in different countries.

Olaf explains: “Our customers are able to put cameras in the room where their machine is being installed and our engineers can watch local engineers work on our equipment. It means we can give them real-time advice on how to set the machines up correctly.”

Using this method, Caotech’s engineers can also ensure that its working correctly by assisting with machine testing and production.

Olaf continues: “It’s not our preference to carry out installations this way, of course, but it means we are still able to help our customers while travel restrictions are in place.”

Because of this market demand, Caotech has recently seen companies order equipment for the new year, in hopes that the current situation has improved so that Caotech engineers are able to travel again to share their expertise.

Caotech is also paying close attention to government advice and restrictions so engineers can travel to its customers when it’s possible. But, due to the rules changing constantly, this can make planning difficult.

“It can be frustrating when you organise a trip and then the rules change just before our engineers are meant to be travelling. It’s more difficult to plan, but I think that’s common in the industry; nobody knows what’s happening tomorrow. Which is why we have been looking at other solutions,” Olaf adds.

Development During these times, Caotech has put its efforts into developing its existing equipment to better serve its customers. Following feedback from its customers, modifications are being made to current machinery to enhance product quality and efficiency.

For example, improvements are being made to the pre-grinding of cocoa nibs and there has been development of equipment for roasted nuts.

Olaf explains: “We are working on improving the pre-grinding of the cocoa nibs, but we already have quite a know-how in this area. We are now developing equipment to run with roasted nuts, which we are going to re-refine in a new kind of pre-grinder that we have developed. We have made modifications on certain equipment based on the comments of our customers.”

Machine tests are also being carried out to work on reducing energy consumption.

Trends So, how is the global chocolate market looking? According to Caotech, we are seeing the expansion of cocoa processing worldwide and not only in places like Africa and America.

Caotech predicts that this will be a new investment area, even with COVID-19 looming more cocoa factories will be opening in the near future.

In addition to this, single-origin, organic chocolate is still booming, and we are seeing

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“Small companies are creating niche, single-origin, organic, chocolate that comes with fantastic marketing, ...the quality is good, and it is effectively a piece of art”

small factories producing their own private label chocolate.

“Small companies are creating niche, single-origin, organic, chocolate that comes with fantastic marketing, especially with its packaging. Although these products are more expensive, the quality is good, and it is effectively a piece of art,” Olaf adds.

Final thought Caotech, like many other businesses in the cocoa sector, are going above and beyond to keep up with consumer demand for sweet treats and have been overcoming the challenges that get in their way.

n www.caotech.com

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Your partner for producing the best chocolate, compound & other fat based masses

At Caotech, we know our customers and understand their needs. When it comes to chocolate processing, product quality and reliability are important factors for success.

In cooperation with our clients, we develop the most efficient processing lines for chocolate, compound & other fat based masses, enabling clients to produce the best products for their customers. By using our ball mill lines, our clients are very successful in the confectionery business, meeting the demands of the market in all respects.

Our capacities range from 10 up to 3000 kg/hour, from batch wise to continuous. The unique configuration of the grinding tank, shaft, and media guarantees optimum grinding efficiency.

This makes the equipment suitable for processing heat sensitive masses, such as sugar free chocolate or compound.

Advantages of our equipment are: • • • • • •

Limited space requirements Efficient power consumption Low maintenance costs Consistent product quality Perfect particle size distribution Long(er) shelf life

After sales support is one of the most important key factors in a business relation. We maintain regular contact with our clients, assisting them whenever necessary. Thanks to our support and flexibility within our organisation, we have grown rapidly in recent years. Caotech are world leaders in confectionery grinding technology.

Handelsweg 3 - 1521 NH Wormerveer - The Netherlands

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phone +31 75 640 43 13 - info@caotech.com - www.caotech.com Kennedy’s Confection October 2020

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ALMONDS & CHOCOLATE

Tackling global trends with chocolate & almonds With almonds and chocolate continuing to be a timeless pairing, the Almond Board of California looks at recent global trends and how the two ingredients can provide a balance of indulgence and health.

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hile people all over the world crave and consume chocolate in different ways, key chocolate category trends prevail globally. According to the Almond Board of California’s 2020 Global Chocolate Study, almost 40% of consumers

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who report being impacted by the global pandemic indicated that they have increased their chocolate consumption since the pandemic began.

At the same time, consumers are increasingly prioritising physical and mental wellness— demand for which the chocolate category is primed to satisfy through strategic ingredient selections. According to Innova Market Insights, consumers take a holistic approach to health by seeking food and beverages that are both “good for their bodies” and that “make them happy”. Manufacturers can excel by formulating chocolate products that provide a balance of indulgence and health while delivering intriguing textures and emotional benefits.

Almonds as nutritious indulgence Almonds and chocolate continue to be a timeless pairing; almonds are both favoured by consumers and possess technical benefits in a range of chocolate product types.

Available in 14 versatile forms fit for any daypart, almonds remain the number one

ingredient in consumers’ ideal chocolate products for all chocolate types (milk, dark and white). 75% of consumers feel almonds are more nutritious than other nuts when in chocolate, and consumers also report that a top benefit of using almonds in chocolate is that the product becomes “more filling”. Per one-ounce serving, almonds contain six grams of energy-providing protein and four grams of satiating fibre.

It’s no surprise that Innova Market Insights reported 25% growth in almond confectionery introductions between 2018 and 2019, noting that confectionery continues to be the number one category for new almond product introductions.

Confectioners can incorporate almonds with other inclusions like seeds and fruit to serve up indulgence while supporting healthful diets.

China-based Chef Brian Tan’s Almond Goji Berry Chocolate Bonbons combine almonds, goji berries and dark chocolate to create an indulgent bonbon that boasts antioxidants and offers a delightful hint of rum and salt at the end of the palate.

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Functional forms for tantalizing textures As the chocolate category grows to accommodate better-for-you options, confectioners can experiment with different almond forms and roasting techniques to stimulate the senses with clean-label ingredients.

Almond butter is ranked among the top five most popular fillings/flavours in global consumers’ ideal chocolate products. Working with almond butter can create memorable mouthfeels, leaving room to customise for creamy or chunky varieties.

Inspired by almond butter’s rising popularity, UK-based Chef Aneesh Popat, owner of The Chocolatier, created a Chocolate Almond Butter with Essex Maldon Sea Salt, which uses roasted almonds to release complex nutty flavours and incorporates swirls of passion fruit jelly and suggestive flakes of dark chocolate and Maldon sea salt. The almond butter delivers a luxurious visual and textural experience meant for any time of day.

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In addition to almonds’ healthy halo, other perceived benefits of almonds in chocolate include “crunchier,” “tastier” and “more energizing” chocolate products. Confectioners can leverage roasting science and slivered, chopped or whole almonds to achieve a variety of desired product textures. Guangwei Huang, associate director of food research & technology at the Almond Board of California, notes that roasting almonds deepens their colour and flavour profile while creating an even crispier, crunchier texture. According to Innova Market Insights, although “creamy” and “crunchy” are the top texture claims in new almond confectionery products, there are opportunities for product developers to explore “crispy,” “smooth” and “soft” claims with almonds as an ingredient.

Almonds continue to provide novel and varied chocolate experiences that fit the bill for diverse and evolving consumer needs and preferences. Confectioners can be confident in almonds as a better-for-you, natural chocolate ingredient that consumers feel good about choosing for any occasion.

“Seventy-five per cent of consumers feel almonds are more nutritious than other nuts when in chocolate, and consumers also report that a top benefit of using almonds in chocolate is that the product becomes “more filling.”

Sources 2020 Global Chocolate Study, Sterling Rice Group, 2020.

Innova Market Insights, 2019 Global New Product Introductions Report, May 2020.

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FRUIT POWDERS

The power of fruit powders Fruit powders are an essential when it comes to food manufacturing, especially where confectionery is concerned.

Kanegrade’s wide range of fruit powders are used in hundreds of applications from confectionery through to fillings.

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onsumer interest in plant-based products is at an all-time high, with many people choosing a plant-based diet. The main reasons being, it can be better for your health, it can assist in losing weight, it’s a good diet variation, it’s good for the environment and it can save you money. A plant-based diet is usually made up of foods which come from plants, which includes fruit powders.

These are fine, normally highly soluble powders with long shelf life, making them ideal for use in food manufacturing.

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Spray-dried fruit powders Spray-drying can be used to create a powder from fruit juice. The juice is normally concentrated and pasteurised and then mixed with a carrier to ensure stable drying before being fed into the spray-dryer.

The mixture is then pumped through a tiny nozzle and into a heated chamber with a vortex of hot air. This causes rapid evaporation of the water in the mixture, resulting in the fruit powder to be collected at the outlet.

Roller, Drum and Belt-dried fruit powders These are the most basic type of fruit powder.

In this process, fruit is passed along a set of rollers through a heated chamber (RollerDrier), tumbled in a heated drum chamber (Drum-drier) or passed along a belt conveyor through a heated chamber (Belt-drier).

This high-temperature process removes as much of the water as possible, and then the dehydrated fruits are milled, ground or crushed into a fine powder.

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Spray-drying can be used to create a powder from fruit juice.

The juice is normally concentrated and pasteurised, mixed with a carrier to ensure stable drying and then fed into the spray-dryer.

Vacuum-dried fruit powders This is a more specialist way of producing a fruit powder, which avoids exposure to high-temperature. The fruit is dried in a similar way to the roller/ belt/ drum, however as a batch process in a sealed vacuumchamber. The vacuum lowers the boiling point of water to around 30°C, meaning a lower temperature is required to evaporate the water from the fruit. The resulting fruit can then be milled, ground, or crushed into a powder. This is suited to temperature-sensitive fruits, and whilst more expensive, it’s less harsh on the fruit preserving more flavour.

Freeze-dried fruit powders Freeze-drying is a batch process which takes place in a sealed chamber.

The fruit is frozen and then the pressure is gradually reduced, which makes the water in the fruit jump directly from the solid phase (ice) straight to the gas phase (vapour). This is a process known as ‘sublimation’. The water vapour is free to leave the fruit, resulting in highly dehydrated fruit with the integrity fully maintained. As before, this fruit can then be milled, ground, or crushed into a powder. This is an expensive process resulting in the highest price fruit powder, but arguably most preserved.

How to choose?

Each fruit has a particular process from each of the above which suits it the most and is most commonly used. This decision is based on a blend of reasons including: feasibility of manufacture, cost, quality of final product required. To find out which process from above is used for the fruit powder you need, then please enquire with Kanegrade.

Note: N ot all fruit powders are pure fruit solids, many have carriers so consist of a proportion of fruit solids along with a proportion of carrier.

The carrier can have multiple roles including: maintaining shelf life, facilitating use in application, anti-caking. Carriers are processing aids and therefore do not have to be declared on labels (EU Law).

Kanegrade’s range contains over 30 fruits with some of the most popular being apple, orange, lime and cranberry…..you can see the whole range at www.kanegrade.com

www.kanegrade.com Tel: +44 (0) 1438 742242 Email: info@kanegrade.com

NATURAL FOOD INGREDIENTS Kanegrade_Advert_185mm W x 120mm H.indd 1

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13/11/2019 11:10

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MACHINERY

SACMI

Continuous chocolate development SACMI Packaging & Chocolate has been busy innovating and, as a result, has unveiled its Cavemil Super chocolate moulding plant, in addition to its new high-speed chocolate wrapping machine

F

ollowing the introduction of the NEXT Cavemil –the intermittent chocolate moulding plant –SACMI Packaging & Chocolate has recently introduced the new Cavemil Super, a new generation of moulding plant with continuous movement.

Dedicated mainly to the production of solid bars and tablets, with premixed inclusions or cream filled with One-Shot technology, this plant meets the requirements of medium and high production capacity (from 500 to 5.000 KG/H) with an attractive, modern and functional design.

Designed according to the criteria of flexibility (existing moulds for the Multicavemil 650/1200 can be reused with some construction changes), modularity (all modules have standard measures to allow future line extensions), total accessibility to the equipment for cleaning and maintenance operations, the Cavemil Super offers top performance and efficiency.

It is equipped with the latest version of the CORE depositor, with a patent pending changeover system ¬– the fastest on the market (less than five minutes).

In addition to this, there are two other patent pending solutions on this plant: the mould extraction/loading system in the mould changing station and the innovative system for positioning the finished product on the conveyor in the demoulding station.

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THE NEW HY-7 In addition to its new moulding plant, SACMI has launched a new generation of high-speed wrapping machines with Hybrid Drive concept (patent pending).

The electronics and mechanics inside the machines are used in combination in order to maximise their benefits.

The research and development work on the application of electronic technology on medium-high speed machines, in addition to the deep knowledge of over 50 years in the use of traditional mechanical systems, has provided SACMI with the appropriate tools to analyse, in detail, each functional group of the machine and to define which of the two technologies was optimal to best perform each single function of the machine.

This has brought several benefits, including:

Wrapping quality excellence Tailor-made wrapping sequence l Innovative solutions to prevent chocolate build-up and sanitary design with easy access for cleaning l Compact footprint l Oil-less self-lubricating l Troubleshooting on board the new HMI l The ability to manage delicate products and innovative and sustainable wrapping materials l The use of modularity, which, in turn, leads to a reduction in crossing times, facilitates the installation and set-up of the machine, reducing the time required to achieve performances to start production. l Easy format change l Reduced number of maintenance interventions thanks to the use of preventive maintenance. l l

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MACHINERY

MACINTYRE

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The ‘NEXT’ level Following the challenging times created by the unprecedented COVID-19 virus, MacIntyre Chocolate Systems has introduced its NEXT Generation of MacIntyre Refiner/Conche.

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020 has been an unprecedented year; the world had to pause and then move ahead in a different way. Video calls have replaced plane journeys and personal visits to customer sites and virtual exhibitions have taken the place of Interpack or The London Chocolate Forum.

In the food industry, business was never busier and challenges in food production halls immense, with equipment working flat out. Ironically, there’s been no time to pause in the food industry, while much of the world has been at a standstill.

The work, which was already underway at MacIntyre Chocolate Systems Ltd in early 2020, was never more relevant. Yet, when the concept began, the level of the NEXT upgrades to MacIntyre’s Refiner/Conches focused on saving customers time and money. The frequent use of remote diagnostics and the benefit of specific maintenance elimination through redesign has been fundamental.

First on the list of enhancements was to remove all traditional glands and packing material from the MacIntyre Refiner/Conches. While they had already replaced the glands at the gearbox end with an air pressure seal, when launching the New Generation model onto the market in 2018, the challenge remained to implement the same air pressure seal at the delivery end – in the 3000Kg and 5000Kg models where the shaft protrudes.

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All MacIntyre Refiner/ Conches are fitted with Siemens PLC control, incorporating enhanced software for flexible running and include remote administration diagnostics, which is crucial for this new normal world.

The NEXT Generation of MacIntyre Refiner/Conche • Maximum capacity with minimum energy consumption and zero unnecessary waste • Elimination of six-monthly down time for maintenance means customers can spend time producing, not maintaining.

All MacIntyre Refiner/Conches are fitted with Siemens PLC control incorporating enhanced software for flexible running and include remote administration diagnostics, which is crucial for this new normal world.

All new models benefit from the easy to install cable harnesses, hygienic cable trays and include safety features for easy installation.

The Next Generation features a convenient removable, easy clean, stainless steel hopper. Steel end plates replace the old cast ends of the Refiner/Conches. Feed pipes are included for intake of liquid cocoa liquor, cocoa butter or fat, allowing customers to easily connect from their liquid raw material Tanks to the Refiner/Conche. Complete systems inclusive of Block Melting through to final Storage can also be supplied inclusive of full automation.

MacIntyre has been supplying Refiner/Conches across the world for decades. The company is proud to have partners in all continents, in urban and also more isolated areas. The NEXT Generation will put a new meaning on ‘remote’ support with customers in countries such as Madagascar – widely known for its exquisite vanilla, unique cocoa and some of the finest chocolate in the world.

MacIntyre look forward to supporting its customers worldwide and Madagascar is just one of the more remote areas where their NEXT Generation MacIntyre Refiner/Conches will be invaluable in terms of reliability and flexibility.

It was critical to the MacIntyre team that a solution be found. The company had visited many factories where product was continually lost through seepage from the rotational shaft, which is normal, of course with the nature of this arrangement, and common in production equipment all over the world where rotational shafts are integral to the design.

To the customer though, the small seepage is a continual loss of product and money. The incorporation of air pressure seals at delivery end and gearbox end mean that the time and energy used to make every batch result in zero loss of product because of gland seepage.

The added advantage is that the maintenance of the gland area, which has been a challenge for customers with old style Refiner/Conches, is history. The long-life air pressure seals remove the need for regular maintenance in this area, so trouble free operation and down time are eliminated.

The design change journey to replace the gland arrangement on the delivery end with the air pressure seal has resulted in a slightly new appearance, but the new spherical bearing incorporated into the design, combined with IE3 energy efficient motors, mean more efficient running and enhanced surface contact.

With the importance of cost-effective production with minimum downtime, the significance of low maintenance may only previously have sparked the interest of the maintenance engineers. However, in times of travel restrictions, remote commissioning and remote service support are not the way of the future. They are the here and now. It is how MacIntyre have continued to support its customers to deliver on time to the supermarkets through 2020, feeding consumers all over the world.

Case Study At present, Nate Engle of Beyond Good in Madagascar has been producing chocolate working from nibs almost since the beginning. The NEXT Generation MacIntyre Refiner/ Conche will bring customers like Nate so much closer to MacIntyre on a daily basis.

Nate uses a MacIntyre Refiner/Conche to produce Beyond Good’s fine chocolates and says: “In short, we love the machine. Love it. It’s the right machine for manufacturing our chocolate in terms of flavour development, fineness, etc.”

Not only can the MacIntyre Refiner/Conche be used for pure chocolate production, it will also make chocolate spreads, cremes, compounds, nut and seed pastes.

Also, with the mindfulness needed in today’s climate to eliminate unnecessary waste, do remember that the MacIntyre Refiner/Conche can be used for a variety of work.

Meanwhile, if you are wondering what will come NEXT from MacIntyre, following the launch of the NEXT Generation, keep reading Kennedy’s and follow MacIntyre Chocolate Systems on LinkedIn.

Find out more at: enquiries@macintyre.co.uk

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

Engineering a delightful world.

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

Engineering a delightful world.

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

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PALM OIL PROEJCT

Sustainable palm oil project Ferrero has teamed up with Chester Zoo to raise awareness of the importance of sustainably sourced palm oil

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n order to raise consumer awareness around the importance of sourcing sustainable palm oil, Ferrero UK is partnering with Chester Zoo. Through this partnership, Ferrero UK will support Chester Zoo and their experts in educating communities on the role of sustainable palm oil (SPO) and the impact that consumers and the industry can have by making more sustainable choices.

Research conducted by Ferrero reveals that sustainability regarding the palm oil ingredient is misunderstood, with only four out of 10 consumers understanding what sustainable palm oil is. Ferrero states that palm oil is an “incredibly efficient crop” with less environmental impact on the land than any other vegetables but is “essential” that it is sourced sustainably.

The partnership enables further support and

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progression of the Sustainable Palm Oil cities project, which aims to help and inspire cities and towns to follow in Chester’s footsteps in achieving SPO city status through wide-spread use of sustainable palm oil amongst the city’s businesses and restaurants.

The partnership also intends to help to drive forward the Sustainable Palm Oil education programme, which aims to educate students on the importance of sustainable palm oil. Both projects aim to bring to light the unacknowledged issues and misunderstandings that befall the sustainable palm oil industry and how communities and individuals can tackle them.

Charlie Cayton, Director of Communications and Corporate Affairs at Ferrero UK, comments: “We are proud to only use 100% RSPO-certified segregated sustainable palm oil and are committed to working with Chester Zoo to help educate others around the importance of palm

oil sustainability. Chester Zoo has already done fantastic work in this area and we are really excited to work together to raise awareness of this issue.”

Ferrero has used 100% sustainable RSPOcertified segregated palm oil since January 2015 and became one of the first global companies to achieve this. In 2013, Ferrero also developed its own Palm Oil charter, which goes beyond sustainable certification and aims to tackle the main causes of deforestation. In January 2020, WWF ranked Ferrero number one out of 173 global companies evaluated for their support of sustainable palm oil.

In 2019, Chester was named the first SPO city in the world following a campaign, led by Chester Zoo, to transform the buying habits of food service providers across the city. 52 champions signed up and other cities have since replicated the project, with the dual aim to only use sustainable palm oil while

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Sustainable palm oil

“It is vitally important to the future survival of incredible species such as the orangutan that we increase demand for Sustainable Palm Oil...”

ABOVE: Palm oil fruits

protecting the environment.

Head of Marketing at Chester Zoo, Jenny Tegg, adds: “It is vitally important to the future survival of incredible species such as the orangutan that we increase demand for Sustainable Palm Oil. Through our new partnership with Ferrero UK, we will continue to deliver our schools education programme which aims to empower teachers and the students with the facts relating to real conservation issues and bring about change that will benefit wildlife. The partnership also supports our SPO cities programme, a pioneering project to encourage organisations to lead their city to use only sustainably sourced palm oil.

“The SPO city project has been a flagship example of the kind of conservation impact that we can achieve when communities come together to make a change – and it’s a project that is very close to our hearts.”

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Sustainable WORLD

Strengthening the cocoa sector The Rainforest Alliance has been on a mission to create a sustainable world by changing the way we produce, source and consume products like cocoa. It’s fair to say that this organisation is making a difference globally. Kennedy’s Confection takes a look at the latest developments.

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he London Chocolate Forum 2020, unfortunately, could not go ahead this year due to the ongoing COVID-19 pandemic, but we do still have a platform that recognises those that are innovating, striving for sustainability and companies that contribute to, and operate in, the confectionery industry.

Although we will be sad not to see the Rainforest Alliance in person at this year’s show, we felt it necessary to showcase the hard work that this organisation has been doing recently.

The Rainforest Alliance is an international non-profit organisation that is creating a more sustainable world by using social and market forces to protect nature and improve the lives of farmers and forest communities – addressing some of the most pressing social and environmental challenges of today.

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The organisation is all about changing the way the world produces, sources, and consumes, with a focus on cocoa, coffee, tea, bananas, forest products, and palm oil through its certification programme, tailored supply chain services, landscape and community work, and advocacy.

Evolving sustainability certification Recently, the Rainforest Alliance announced that its sustainability certification is evolving. The organisation has published a new certification programme that comes with more robust criteria, measurement and impact, featuring several new innovations. It will replace the existing Rainforest Alliance and UTZ certification programmes from mid-2021.

Roll-out of this new certification programme has already begun with a comprehensive global training programme and further development of supporting technology systems.

At least two million farmers around the world are expected to use the new certification programme, which will enable them to produce better crops, adapt to climate change, increase productivity and reduce costs.

Brands and businesses along the supply chain will be able to use the new programme to source a steady supply of certified ingredients so they can meet their commitment to responsible sourcing and address the rising consumer demand for more sustainable products.

The new programme consists of the Sustainable Agriculture Standard with requirements for farms and supply chains, along with a new assurance system and a suite of tools to measure progress towards sustainability objectives.

Ruth Rennie, Director of Standards and Assurance at the Rainforest Alliance, commented: “The new certification programme incorporates new tools to support farmers and companies to set clear sustainability targets and focus investments to improve positive impacts for people and nature.

“These tools and innovations will support more resilient agriculture and help make

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Rainforest Alliance

New certification seal This year, the Rainforest Alliance has also released its new certification seal. It can be used on product packaging and promotional materials and will eventually replace the current Rainforest Alliance Certified™ seal and the UTZ label. The new seal is a simple visual that shows consumers how to make a better choice and demonstrates that farmers and companies are taking steps to make their products more sustainable.

Investment

responsible business the new normal. This is increasingly urgent in our age of climate change, biodiversity loss, and global inequality.”

Key innovations of this new programme include: • A climate-smart agriculture approach, which is vital for farmers and businesses around the world who need to adapt to a changing climate in order to secure the future of their crops and livelihoods, products, and supply chains.

• A new “Assess-and-Address” approach to tackling human rights issues such as child labour, forced labour, discrimination, and workplace violence and harassment.

• Improved data management. For example, better analysis of risks and measurement of performance, new digital tools for farmers, and clearer performance insights for companies.

• Shared responsibility ­– the programme aims to address systemic imbalances in global supply chains, which put too much burden on producers alone to achieve more sustainable agricultural production.

• Social and environmental requirements for supply chains – companies in the supply chain identified as having a high risk of negative social and environmental impacts will need to implement improved practices.

• Deforestation continues to be banned for

KennedysConfection.com

“The new certification programme incorporates new tools to support farmers and companies to set clear sustainability targets and focus investments to improve positive impacts for people and nature.” certified producers, but prohibition will extend to the conversion of all-natural ecosystems, including wetlands and peatlands, for more land to be protected and managed more sustainably.

• Risk-based requirements and assurance – the new certification programme is based on more in-depth risk assessment of the social and environmental risks to sustainable agricultural production in different crops and countries.

Sometimes, trying to make positive changes to the world doesn’t come cheap. Which is why the Rainforest Alliance has a range of investment initiatives being implemented to help strengthen the cocoa sector.

The Africa Cocoa Fund (ACF) is just one example. This three-year, $5 million fund aims to support cocoa farmers and help preserve the local landscapes in West and Central Africa. It will create measurable, long-lasting positive impact by building the capacity of those certified cocoa farmers who most need assistance to implement the Rainforest Alliance’s certification standards for sustainable agriculture. It will also support selected sustainability projects for cocoa farmers and their landscapes beyond the certification requirements.

The Rainforest Alliance will also invest an additional $2.1 million over two years to strengthen assurance through increased Certificate Holder and Certification Body monitoring, improved risk assessment tools and systems, and 11 new members of staff to support cocoa assurance.

In addition, the organisation will undertake third party supply chain analysis for companies with sourcing operations in Côte d’Ivoire and Ghana to identify ways to improve assurance around first mile traceability and other priority risks in the supply chain including deforestation and child labour. As well as promote expanded use of IT-based tools for first mile traceability.

To find out more about the great work being carried out by the Rainforest Alliance, visit: www. rainforest-alliance.org

Kennedy’s Confection October 2020

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OPINION

ISM 2021 claim 80% of ‘space’ is booked already

S e

Angus Kennedy, Editor, looks at the reality of taking a stand at ISM 2021 and visiting a show next year.

T

his month (October 2020), it has been announced that ISM 2021 is ‘looking positive with 80% of the space already booked’.

We are told that the Netherlands, at present, are planning not to have a Pavilion and Ireland will not have one either. Sandra Sullivan of PS8, who runs the UK Pavilion at ISM, told us last month that they will endeavour to attend the show but with a greatly reduced British pavilion. She went on to say that they could be looking at an 80 % reduction in UK stands at ISM 2021. Barry Callebaut, one of the back bones of the show, also told Kennedy’s last month that they will not be participating. This is all unprecedented.

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When a trade show says that 80 % of ‘space’ is booked, I wonder. But who knows? We do know that the global exhibition industry has taken a catastrophic hit and if we do go to these shows, who will be there, and will it be worth it?

For all trade shows in 2021, we ask, will we get a refund from hotels and space if it’s cancelled? These are the questions that are not answered, and they need to be, in my opinion.

According to more rumours that we receive, and again by no means can we substantiate them, we understand that there will be an announcement in early November as to what will be decided. But nobody knows if the Governments will announce that trade shows might

KennedysConfection.com

Adverte

SpecialiStS in confectionery extruSion lineS

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Advertentie_A4.indd 1

www.extrugroup.com

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29-03-2018 11:48:26

We will act in line with the needs of the respective industry for each individual event. All of these measures support our customers in being able to plan and realise their trade fair appearance as efficiently as possible in spite of the current challenges.

OLIVER FRESE executive director and COO Koelnmesse

38

not be allowed, Amen. And if we do go and we have to adhere to social distancing measures, that now means that with a 9msq stand, hardly anyone is going to be allowed on the stand either. Could it get worse?

Shall I book my hotel? Shall we have a stand? Shall we, shan’t we? But, more importantly, will we be safe?

Kennedy’s Confection October 2020

Is it ethical to go to a show and be seen to be spreading the virus? I hear these questions. And what will that mindless buffoon, Boris Johnson, conjure up next in, let’s say, five minutes over a cuppa?

In all fairness to the show organisers, to keep everyone safe, measures include, “continuous online ticketing with complete registration, significantly wider aisles, extensive hygiene measures and the obligation to wear a nose and mouth mask in all sections except when seated at the stands or in the food service area”.

Plus, “Matchmaking 365+” for the first time, providing companies exhibiting at ISM with additional digital opportunities.

I for one want to meet people, not go online, and that’s for any type of business. I want to know I won’t be in quarantine when I return, and I want to know if I will meet other actual people – that is what a show is all about. I don’t want to subscribe to a camera-based, people-counting system that I hear might be in place at show. I want to enjoy my travels and be free to do business when and how I wish, and I can see why so many have said it’s too much of a headache this time around.

The shows in Germany are trying hard to get us back, but if people are scared they are scared. Even if they have nothing to be scared about, which of course for most there isn’t. But you are not going to convince people to come when they are scared of dying.

I do think a little realism is due so that those that do attend will go knowing full well that the landscape will be very different.

Kennedys are still planning to report on ISM in January 2021 as we always have done. One thing is for sure, we survive on news and differences and never before has there been such an important time to report to our readers and share honest opinion.

KennedysConfection.com

MACHINERY

SOLLICH

Enhancing quality Chocolate tempering machines present always a substantial part of the high innovative power at Sollich. Kennedy’s Confection explores the latest Sollich development

T

he tempering machines with the model designation type TE, together with the automatic Tempergraph, offer a continuous quality control and ensure optimum tempering results in the practical case of operation.

The Turbotemper Flex, in combination with cleaning devices, allows customers to use the machine in a flexible way for various requirements, which is a general trend at present.

The tempering machines are also suitable for tempering and aerating filling masses. With this versatile tempering machine, flexible in capacity, high-energy consumption belongs to the past.

The special efficient heat transfer, resulting in machines with a relatively small construction, allows also a quick mass changeover in combination with the cleaning device. The tempering machines can, of course, be operated in combination with diverse sieving and mixing systems as well as flavour dosing stations.

The flaghship amongst the diverse enrobing machine – the Enromat M6 – has been further developed according to the various requirements of customers worldwide and based on the knowhow of hundreds of supplied enrobing lines within the past years.

The enrober type Enromat M6, as well as the basic machine type B6 and the Temperstatic T6 with built-in tempering, include many new features to improve the processing reliability and the quality of the products to be made.

The latest highlight of the innovations for the M6 model is a highly improved blowing unit which ensures a very even weight across the

KennedysConfection.com

Customers using a Sollich enrober type Enromat M6 as well as all other new models from the “6-series” will have a high performance, precise enrobing machine with little waste

working width. The execution of the blowing unit matches the latest hygienic standards and is also easy to clean from the inside.

The new improved shaking system also guarantees a precise weight control in combination with a smooth movement and reduced noise. Beside the hygienic aspects, a lot of improvements regarding maintenance and operation have been developed according to the highest standards. Customers using a Sollich enrober type Enromat M6 as well as all other new models from the “6-series” will have a high performance, precise enrobing machine with little waste. The possibility to run the enrober on many shifts without any stops and very reduced cleaning time saves costs and labour.

Last but not least, the quality of the tempered chocolate in the enrober will remain constantly excellent in combination with the Turbotemper type TE for a very long period, which guarantees production lines with highest quality standards.

Normally the enrober comes with the following cooling tunnel type Thermo-Flow Plus, so that the whole system consisting of the Turbotemper TE, enrober Enromat M6 with the cooling tunnel Thermo-Flow Plus, guarantees high-efficient production of high-quality products.

Kennedy’s Confection October 2020

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CARGILL development

House of Chocolate Cargill has unveiled its plans for a “House of Chocolate” complex at its Mouscron, Belgium site as part of plans to improve product development and enhance the customer collaboration experience.

C

argill has announced that it is building a $21 million House of Chocolate complex, which will be built alongside its existing chocolate production plant in

Belgium.

To facilitate customer innovation in the dynamic chocolate market, the complex will include a state-of-the-art chocolate experience centre, a unique pilot plant, a sensory lab and creative workspace for the company’s European R&D team of chocolate engineers.

The aim of the new 700-squaremetre complex is to enable customers to experience the convenience of “an all-in-one development process” – from inspiration, innovation and training, through to pilot lab testing, sensory testing and culminating in commercial-scale-production at a single location.

Described as a “one-of-a-kind House of chocolate”, it will bring three critical functions under one roof.

40

Kennedy’s Confection October 2020

Customers will be able to gain inspiration from Cargill’s gourmet chefs in the chocolate experience centre, as well as brainstorm new product concepts and widen their chocolate knowledge through in-depth training sessions.

The on-site pilot plant will allow product developers to test concepts through smallscale production runes that replicate the manufacturing conditions of industrial lines, while the in-house sensory lab ensures those products deliver on consumers’ expectations for taste, visual appearance, texture and more.

Staffed by a team of more than 40 chocolate engineers, including sensory experts, technical service specialists and R&D scientists, the new facility will serve as the hub for all of Cargill’s chocolate, coating and filling activities.

Harold Poelma, President of Cargill Cocoa & Chocolate, said: “Innovation stands at the forefront of our House of Chocolate, as we bring together all our expertise and resources.

“It will allow us to collaborate with customers at every step of their product development journey, transforming ideas

into reality using a streamlined approach to facilitate innovation and deliver greater efficiency and speed to market”.

Construction has already started, and the pilot centre is scheduled to open in Autumn 2021. The chocolate experience centre and sensory lab will be operational in January 2022.

The investment follows a string of upgrades to the company’s adjacent Mouscron chocolate production facility, including new sugar-reduction capabilities added in 2019 and a liquid chocolate production line, which was completed in 2018.

Inge Demeyere, Managing Director for Cargill Chocolate Europe, added: “It’s fitting we make this investment in Belgium, given the unique place it holds in the chocolate world. Our House of Chocolate builds on that rich tradition, offering customers a unique venue to discover all that’s possible with our state-of-the-art capabilities and our broad range of brands including Cargill, Veliche Gourmet and Smet.

KennedysConfection.com

SUSTAINABLE

COCOA

Driving positive change for cocoa farmers Mondelēz International, responsible for popular brands Cadbury and Oreo, has opened a state-of-the-art cocoa crop science technical centre in Indonesia.

T

o support sustainable cocoa farming practices and drive positive change for farmers and communities, Mondelēz has opened a cocoa crop science technical centre in Pasuruan, Indonesia.

The centre enables Mondelēz International to develop and promote better cocoa farming practices, continuing its work with farming communities, suppliers and partners around the world. It represents an important step in the company’s mission to lead the future of snacking by securing a sustainable future for high-quality cocoa, so consumers can enjoy the right snack, for the right moment, made the right way.

“We’re on a mission to drive positive change by creating a future of sustainable snacking and that includes using our global scale to create meaningful, lasting impact.”

PASURUAN COCOa TECHNiCAL CENTER

DRiViNG POSiTiVE CHANGE BY CREATiNG MORE SUSTAiNABLE COCOA FARMiNG FOR THE FUTURE

pasuruan cocoa

4

technIcal center

INDONESiA iS one of the LARGEST cocoa SUPPLiERs iN THE WORLD, and the largest in asia

In asIa

LOCATED iN

EAST JAVA iNDONESiA

COCOA iS AT THE HEART OF CHOCOLATE AND DEMAND iS GROWiNG: ASiA SET TO BECOME THE SECOND LARGEST GLOBAL CONSUMER OF COCOA iNGREDiENTS

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HOME TO mondelēz InternatIonal's GLOBAL COCOA CROP scientists AND AGRONOMY TEAM

90% OF WORLD’S COCOA BEANS HARVESTED ON SMALL, FAMiLY-RUN FARMS OF <TWO HECTARES WiTH AVERAGE YiELD OF 600-800 KG PER YEAR. IN INDONESiA, COCOA FARMS ARE ON AVERAGE ~ ONE HECTARE, WiTH AVERAGE YiELD 400 KG PER YEAR.

+5HA

OF NURSERY, AGRONOMY EXPERiMENT STATiONS, AND PiLOT POST-HARVEST PROCESSiNG laboratories

43,000 INDONESiAN COCOA FARMERS ARE PART OF our GLOBAL COCOA LiFE PROGRAM FOCUS ON HiGH-YiELDiNG HiGH QUALiTY SUSTAiNABLE SCALABLE COCOA FARMiNG

As one of the world’s largest buyers of cocoa for chocolate, the sustainability of the cocoa farming industry is key to Mondelēz International’s long-term growth in Asia and around the world.

Maurizio Brusadelli, Executive Vice President and President, Asia, Middle East and Africa for Mondelēz International, said: “Cocoa is at the heart of chocolate, and demand is growing, with Asia set to become the second-largest consumer of cocoa ingredients. Mondelēz International is determined to meet that demand in the right way by creating a thriving cocoa sector.”

Maurizio added: “Consumers also expect more from their favourite brands like Cadbury Dairy Milk and Milka chocolate. People want delicious snacks they feel good about eating, know where ingredients come from and produced in ways that are better for the environment and communities.

We need to secure a sustainable future for highquality cocoa and other raw materials we use to create the snacks our consumers love.”

The investment in the cocoa centre focuses on cocoa crop science research and development.

It supports sustainable, scalable cocoa farming practices and will work in partnership Mondelēz International’s global cocoa sustainability programme.

Rob Hargrove, Executive Vice President, Research, Development and Quality, added: “ “We’re on a mission to drive positive change by creating a future of sustainable snacking and that includes using our global scale to create meaningful, lasting impact.

“The Pasuruan Cocoa Technical Center is our global home for cocoa crop science initiatives. It brings local and international cocoa crop science experts together with farmers and suppliers in the cocoa growing areas of Sulawesi, Sumatra, and East Java. Our scientists can go from the labs at the centre to field sites where we have research collaborations and on-farm activities through Cocoa Life.”

Kennedy’s Confection October 2020

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

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

Tempering machine type UF-100-HYBRID

Belt coater type DRA-2000

Sprinkling unit type SVB-1300

Cluster machine type PMN-6/420

Decorator type DW-1050-C

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

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

42

Kennedy’s Confection October 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 - 97 South Street, Dorking, Surrey, RH4 2EU, UK

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

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

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+LJK SHUIRUPDQFH HGLEOH FRDWLQJV IRU FRQIHFWLRQHU\ DQG ILQH IRRGV

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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

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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

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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

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

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MACHINERY CARAMEL COOKING SYSTEMS

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CHOCOLATE MANUFACTURING MACHINERY

CHOCOLATE MOULDING PLANT

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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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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

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

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

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

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MACHINERY HARD CANDY WRAPPING EQUIPMENT

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

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Engineering GmbH Leobersdorfer Strasse 26 2560 Berndorf, Austria

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

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Clextral

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

FORMING MACHINES (CENTRES)

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

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

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

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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

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

SUGAR SANDING

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

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band@berndorf.co.at

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PACKAGING EQUIPMENT

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STEEL BELT & CONVEYOR

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SOFT CANDY WRAPPING EQUIPMENT

ULTRASONIC CUTTING MACHINES

LIQUORICE SYSTEMS ROTARY DIES

FLAKE PRODUCTION MACHINERY

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

MULTIHEAD WEIGHERS

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

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

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

Also the know how & recipes for:

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

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

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

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This is a rare high margin opportunity.

46

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

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

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

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

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

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

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

KennedysConfection.com

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

WAFER BAKING MACHINES

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;!

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RZ_Kleinanzeige_40x80_Hebenstreit.indd 27.02.17 1 08:23

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

SNACKS TWIN SCREW EXTRUDERS

Clextral WASHING MACHINES (CHOCOLATE MOULDS)

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

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

KennedysConfection.com

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

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

Your company could be here e: benemery@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 October 2020

47

Coming up

WHAT’S IN THE NEXT ISSUE…

NEXT

MONTH

USA focus The confectionery industry in America has always been a growing market. So, for the next issue of Kennedy’s Confection will be focusing on the latest trends and innovations in the USA market. We will also be looking at the impact of COVID-19 on the industry USA confectionery industry.

Baking focus Bakery will be a big focus for the November issue of Kennedy’s Confection.

Everything from wafer ovens, bakery mixing and enrobing systems to the latest bakery wrapping technology and feeding systems will be covered.

Christmas is coming As Christmas is right around the corner, we will be taking a look at the new range of Christmas products that will be hitting the shelves.

48

Kennedy’s Confection October 2020

Free-from chocolate The November issue of Kennedy’s Confection will be keeping to the chocolate theme, but this time we will be looking at free-from products and production.

O

ver recent months, we have seen innovation in niche products for those that want to indulge in chocolate that fits their eating lifestyle. From the latest free-from chocolate offering in the market through to the manufacturers that are busy producing innovative, unique treats.

To find out more about the latest free-from chocolate innovations, keep your eyes peeled for the November issue of Kennedy’s Confection.

industry. This month the Almond Board of California has shared its views on how almonds and chocolate go hand-in-hand when it comes to production. For November, we will be exploring this further, taking a look at the latest fruit and nut ingredients that can be used to create sweet treats for the health conscious.

Ingredients

We will be exploring all the latest ingredients in the confectionery

KennedysConfection.com

12

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

AND GET ALL THIS News and essential features New product information People profiles and comment Informative editorial to keep you updated Award-winning writers every issue

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