Kennedy's Confection September 2020

CELEBRATING 130 YEARS IN PRINT

Estd. 1890 a specialist publication

by Kennedy’s

Best Group Editor

AWARD Cirkle Oskars 2019

The award winning business journal for the global confectionery industry SEPTEMBER 2020

Page 24

Treat Trends

Research by Innova Insights uncovers the latest UK treat trends.

Page 10

ISM 2021 Who intends to attend?

With Covid-19 in mind, who is planning on attending ISM? And will the show even take place?

PAGE 28 Ferrero’s Sustainability Journey: A closer look at the 2025 packaging goal

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EDITORIAL

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

ADVERTISING

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

EVENTS

Events Manager Lorna Kennedy lornakennedy@kennedys.co.uk

ACCOUNTS

Enquiries to: accounts@kennedys.co.uk

SUBSCRIBE

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

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

EDITOR’s LETTER I

think it’s fair to say that I couldn’t stay away from Kennedy’s for too long. Many of you may remember me from a little while back, and to those I haven’t had the chance to speak to before, let me introduce myself.

Up until 2019 I had the pleasure of working on this brilliant magazine, alongside the Kennedy family. Being a part of a business that has family values running through its core made me realise that it was time I started a family of my own.

I’ve had an amazing, yet exhausting, time giving my undivided attention to my daughter Lilah, but now it’s time I return to doing what I love.

But, on another note, Covid-19 is still a big part of our daily lives (as expected). This global pandemic has left many of us trying to adapt to a ‘new normal’, and with cases increasing, the world is far from normal. With this in mind, a big question for the confectionery industry is, will the ISM trade show be taking place? And if so, who will be attending? Editor Angus Kennedy has done some digging to find out what we can expect (p10).

Despite living in such uncertain times, innovation across the sector is rife. Chr. Hansen has recently revealed its FruitMax blue – a liquid blue developed to protect its colour the instant it hits hot candy masses (p18), while Sensient Food Colors has developed an alternative to titanium dioxides with its Avalanche range (p32).

This month, we a have also seen projects be launched in support of some important causes. For example, ethical chocolate brand MIA has announced its Girls’ Education Fund, which supports local African students (p5). Nestle has also ramped up its sustainable transformation packaging journey (p8) .

Sit back and dive into our September issue – it feels good to be back!

Stay safe and enjoy.

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

KennedysConfection.com

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

Kennedy’s Confection September 2020

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Contents 09/20

10 Cover STORY ISM In light of the Covid-19 pandemic, Angus Kennedy, Editor, explores who intends to attend this year and if the show will take place at all

I am totally bereft that ISM may not proceed. We have had enough pleasures taken away from us with Covid-19, and the pleasure of such a great trade show is another one taken away.... Adrian Ling, Managing Director, Plamil Foods

Features

Regulars

16 NATURAL INGREDENTS

01 LEADER

A look at GNT Group’s clean label colours

19 THE POWER OF EFFICIENCY

Minebea Intec´s weighing and inspection solutions are helping producers increase efficiency

16

08 BRAND NEWS

Kennedy’s speaks with Levi Boorer, Customer Development Director, to find out about its 2025 sustainability goal

A look at the top three confectionery packaging challenges

Nestlé ramps up sustainable packaging transformation journey

19

32

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Kennedy’s Confection September 2020

24 TRENDS REPORT

Research by Innova Market Insights uncovers the latest UK treat trends.

34 GET IN CONTACT

TITANIUM DIOXIDE ALTERNATIVES A look at Sensient Food Colours’ new Avalanche™ portfolio

04 NEWS ROUND-UP

New growths, trends, launches and updates within the industry

28 FERRERO’S SUSTAINABILITY JOURNEY

30 OVERCOMING PACKAGING CHALLENGES

Andrea Pluck discusses the current climate for the confectionery sector

Classified advertisements and directory listings

40 NEXT ISSUE

24 18

What readers can expect from our October issue

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Come and see us DĂźsseldorf, Germany 25.02 - 03.03.2021 Hall 4 - Stand C25

NEWS ROUND UP

Nestlé and Dawn Foods partner up for product innovation Nestlé Professional® and Dawn Foods have signed a long-term contract for co-branding cooperation in the EMENA Region (Europe, Middle East & North Africa), partnering in product innovation for a range of sweet bakery products.

Dawn Foods will be creating a range of bakery goods made with ingredients from Nestlé to bring consumers “new, innovative experiences”.

The first product to be launched will be a soft muffin with a KITKAT® taste, filled with milk chocolate and covered with KITKAT® topping.

To make recognisable to consumers, the muffins are wrapped in branded “Made with KITKAT®” cups and will be supported with in-store promotional materials.

Vincent de Clippele, Head of Nestlé Professional EMENA, said: “We selected Dawn Foods as our EMENA partner because of the high quality of their bakery products, their capability to convey our brands experiences to the consumers, and their leading

position in the sweet bakery industry.”

Steven Verweij, President, Europe & AMEAP, Dawn Foods, added: “Dawn Foods and Nestle Professional® have agreed a

long-term commitment to codesign new bakery products that carry the essence of the brand by combining state of the art bakery mixes with the best branded ingredients.”

The co-branded products will be available for bakery channels, quick service restaurants and other locations across Europe, Middle East & North Africa regions.

Idris Elba joins Tony’s Chocolonely in fairer cocoa awareness video Tony’s Chocolonely has launched a video to raise awareness of their fight against inequality and exploitation in the chocolate industry, narrated by Idris Elba.

Tony’s Chocolonely has launched a video to raise awareness of their fight against inequality and exploitation in the chocolate industry, narrated

by Idris Elba.

Impact company, Tony’s Chocolonely, which is on a mission to make all chocolate 100% slave-free, has launched its first brand video to raise awareness of their fight for a fairer cocoa industry.

The video uses the concept of “fair versus unfair” and uses

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pop cultural references. Its manifesto is narrated by Idris Elba and is directed by music video director Helmi.

The film explains Tony’s mission to end exploitation of cocoa farmers, comparing it to the fairness we take for granted in Western culture with the inequality in West Africa’s cocoa supply chains, where there are over 30,000 cases of modern slavery and over two million cases of illegal child labour.

Kennedy’s Confection September 2020

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NEWS ROUND UP

Girls’ Education Fund launched by MIA Chocolate

Ethical chocolate brand MIA has launched the Girls’ Education Fund as part of its ‘1 for Change’ programme which aims to support vulnerable African students.

The Girls’ Education Fund will see sponsored students, identified and monitored in partnership with UK charity Money for Madagascar, receive a monthly sum to pay for school fees, a healthy school lunch and healthcare.

Typically, girls are impacted by the education crisis in Madagascar as they are usually the first to be removed from school to help with chores and support family income.

MIA set up The Girls’ Education Fund to try and tackle this negative trend and to demonstrate the value of girls’ education.

MIA Co-founder, Sarah Beach, said: “MIA works with African communities to craft delicious value-added chocolate that can bring positive benefit to communities beyond the supply chain. In the process of delivering on the brand promises, we want to make the human connection between consumers and producer communities.

“Knowing how valuable education has been in my life, both professionally and personally, I am really excited to see MIA support the academic journeys of young women in Africa.”

Symrise reveals zero-waste initiatives Numerous measures for sustainable packaging are being launched by Symrise as part of its zero-waste strategy.

As part of Symrise’s zero-waste strategy, new measures are being rolled out, which include paper bags replacing plastic and large barrels being used instead of canisters to save materials and space.

The company has set itself the goal to reduce its share of CO2 along the entire value chain and want to operate climate-neutral by 2030.

To achieve this, Symrise has been focusing on avoiding waste and increasing reusability and recycling to ensure packaging is as sustainable as possible.

The company is avoiding boxes for its powder products and employing an increasing number of reusable barrels to transport the bags normally contained in boxes to significantly reduce the use of paper.

In addition, Symrise is replacing more plastic containers with metal ones for use in laboratories.

Symrise is also stepping up its carbon offsetting initiative for cardboard boxes, which was initiated in Germany in March 2020, by calculating its carbon

“We are constantly looking for possibilities to improve our carbon footprint. ” KennedysConfection.com

footprint for different packaging materials.

By supporting climate protection projects, based on these calculations, Symrise will offsets the unavoidable CO2 emissions that result from production all the way to transport.

Björn Kumlehn, Director Technical Purchasing at Symrise, said: “We are constantly looking for possibilities to improve our carbon footprint.

“To achieve this, we rely on the cooperation of our suppliers and customers in many areas.

Together with them, we identify innovative and sustainable packaging solutions for the future.”

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NEWS ROUND UP

Syntegon’s wins German Packaging Institute award

Syntegon Technology, formerly known as Bosch Packaging Technology, has picked up a major packaging award for its TPU1000 form, fill and seal system machine.

Syntegon’s TPU1000 machine impressed The German Packaging Institute (dvi) for its production of sustainable portion packs, which led to Syntegon winning the German Packaging Award According to the jury, the machine for paper-based packaging materials “paves the way for new, sustainable packaging solutions that meet the trends towards replacing petrochemical plastics and individualisation”.

Matthias Klauser, Sustainability Expert at Syntegon Technology commented: “The TPU offers brand owners with high demands on sustainability and aesthetics completely new packaging options for food, cosmetics and non-food products.

“We are therefore all the more pleased that the dvi recognizes our innovation and sustainability efforts.”

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Kennedy’s Confection September 2020

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

BRANDNEWS

Nestlé ramps up sustainable packaging transformation Nestlé is escalating its actions to make 100% of its packaging recyclable or reusable by 2025 and to reduce its use of virgin plastics by one-third in the same period.

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s part of Nestlé’s commitment to sustainable packaging, the company has announced a series of new initiatives, including a USD $30 million (£22.7 million) investment to increase foodgrade recycled plastics in the US. Already, Nestlé has introduced various sustainable packaging initiatives such as: • Transforming to paper packaging across various formats • Together with Project STOP, created a sustainable waste management system and helps reduce ocean plastic pollution in Indonesia • A trial to collect, sort and process soft plastics in Australia • A sustainable packaging education and training program for over 290,000 employees, to accelerate behaviour change and help the company meet its packaging objectives • The introduction of a digital platform to help consumers dispose of their packaging waste appropriately in Italy, and many more.

From this, 87% of the company’s packaging is already recyclable or reusable.

Véronique Cremades-Mathis, Global Head of Sustainable Packaging, Nestlé, said: “We have made strides in our transformative journey towards a waste-free future, but we know that we have more work to do. As the world’s largest food and beverage company, we’re committed to putting our size and scale to work to tackle the packaging waste problem everywhere that we operate.”

The development and testing of new, more environmentally friendly packaging materials is

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driven by the Nestlé Institute of Packaging Sciences. It has around 50 scientists who conduct “cutting-edge” packaging research to ensure the safety and applicability of new materials.

Research outcomes include new refillable or reusable systems, simplified materials, highperformance barrier papers and the introduction of more recycled content to Nestlé’s packaging.

Nestlé will continue to introduce alternative packaging materials and new delivery systems, invest in infrastructure and work with consumers to help solve the packaging waste challenge.

Kennedy’s Confection September 2020

“As the world’s largest food and beverage company, we’re committed to putting our size and scale to work to tackle the packaging waste problem everywhere that we operate” Véronique Cremades-Mathis Global Head of Sustainable Packaging, Nestlé KennedysConfection.com

Intend to attend?

2020 has been a strange year for many of us. The presence of Covid-19 has meant we have had to adapt to the ‘new normal’ and sacrifice many things that we once enjoyed, like potentially the ISM trade fair. Who intends to attend in 2021? And will the show even take place?

By Angus Kennedy, Editor

D

uring such uncertain times, many people across the industry are saying “who knows what will happen?”.

At the time of writing, the UK has banned social gatherings of more than six people and quarantine has returned for all in certain countries.

With this, many people are subsequently sitting on the fence as to whether they will attend ISM – not just the UK, but across the world.

I felt compelled to write this story as I recently read a negative LinkedIn post which featured many people stating they would not attend ISM – many expressed that they felt it was too dangerous to travel. But, have they read the protocol that the ISM organisers have put in place?

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Did they know, in the case of the UK Pavilion, full refunds are offered if there is an event cancellation?

Sure, Yummex (due to run this November) was cancelled and trade shows took the biggest ‘battering’ this year, due to COVID-19, in the history of trade events.

So, I took some time to get a feeling for what could happen for ISM. Sandra Sullivan MBE Director, PS8 Ltd who runs the British Pavilion at ISM, was stoic and surprisingly upbeat.

She told Kennedys: “Angus, we are all developing new behaviours and changing the way we live and work. The ‘new normal’ is evolving. Indeed, Covid-19 has shut down trade fairs across the globe, leaving suppliers

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SHOWS: ISM

unable to meet with buyers at world-leading food and drink events, including Amsterdam, Paris, Tokyo, Singapore and New York.

“However, our team are actively recruiting UK food and drink companies for shows in Q1 of 2021. It’s understandable that confidence in attending is mixed and committing when there is still so much uncertainty is difficult for everyone.

Suppliers are keen. Stands are being booked. We just need to hear that buyers are going to turn up.”

The key question for the stand holders is; are the buyers going to come? Many think they won’t.

However, Emma Walker, Export Director of Walkers Toffee was very positive. Walkers has told Kennedy’s that Walkers Toffee has only ever missed one ISM and they were definitely not going to miss this one.

Emma added: “We don’t wish to break a tradition Angus.

Even if one quarter of the buyers come, it’s worth it. It’s a good platform and Koelne Messe has always been fair – we trust them. If they say they are cancelling, we know that is because they made a fair decision to protect the exhibitor’s interests. The Zoom events are nothing like the real thing.

“We know that our Dutch distributors will go, and everything is in place. I believe there are new rules with screens and so on, on the stands, and it’s all been thought over carefully by the organisers. If there’s a show, we go!”

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“We know that our Dutch distributors will go, and everything is in place. I believe there are new rules with screens and so on, on the stands, and it’s all been thought over carefully by the organisers. If there’s a show, we go!”

EMMA WALKER EXPORT DIRECTOR, WALKERS TOFFEE Emma is right. This year there are wider aisles in the halls, the doors will be open, so they do not have to be touched, badges will be printed at home, sanitisation has been improved, and Germany still has – at time of writing – a 1.5m rule.

But there is no partying! Oh no! No stand parties. Is that not where most of the business is done? Well many of the stands that had them might not be there.

Barry Callebaut told Kennedy’s that sadly they would not be exhibiting this year, and that’s a huge network of people. I personally haven’t seen an ISM without Barry Callebaut; they will be sadly missed by us. So, we do know that it will be a lot quieter. But is that a bad thing?

Kennedy’s Confection September 2020

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“I am totally bereft that ISM may not proceed. We have had enough pleasures taken away from us already with Covid-19, and the pleasure of such a great trade show is another one taken away” ADRIAN LING MANAGING DIRECTOR, PLAMIL FOODS

Peter Whiting, Managing Director of Beech’s Fine Chocolates UK, said: “Angus, less stands, in effect, means more exposure as there are less stands to get through in the day – even if there are less visitors you are going to get visited.”

Peter continued, “You contacting me Angus, made me think about it and what we should do. It’s a key show and a key time of year for our sales. We were sitting on the fence to see what the sentiment was, so we are pleased that you are writing a story.”

Peter went on to say that “we will probably re-book” and that they were “80% sure”. Peter was not the only one that had not made the final decision.

Tony Birbeck, Commercial Director Farmhouse Biscuits Ltd UK, said: “Angus I’m very 50/50 on the ISM show at the moment. Like you, I have heard a bit of negative hype over the last few days about how many people and exhibitors are not attending.

“Spookily, in the last 24 hours I’m wondering if we should go to it, or maybe axe it until 2022. We did sign up for it some weeks ago to be there “as usual”, but with

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Kennedy’s Confection September 2020

Covid-19 on the increase again in Europe, and fact that we are heading into autumn, with ISM being a winter show, Covid-19 is likely to be a very big enemy over the coming weeks and months.

“It’s likely Koln Messe might postpone the show. If the exhibitors are going low in numbers and there is a (likely) very poor attendance, it may harm the show in the long run if they went ahead.

“We will need to wait and assess this more in the next four to six weeks. When we committed to the 2021 show Covid-19 was fairly well under control. But, the last months has seen some alarming increases. Separately, from the low numbers mentioned and for the safety of both exhibitors and visitors, it would be best to postpone it.

“It’s easy for them to say they have all the controls in place at the Messe to keep people safe, but people have to fly, use hotels, local trains, transport, and restaurants, which all adds to the risk of catching Covid-19.

Tony added: “Aside from hotel prices and knowing the low exhibitor list and poor attendance, the costs to exhibit also isn’t any cheaper!”

Adrian Ling, Manging Director of Plamil Foods, was also cautiously sceptical. He said: “I am totally bereft that ISM may not proceed. We have had enough pleasures taken away from us already with Covid-19, and the pleasure of such a great trade show is another one taken away. Sadly, I personally can’t see it happening.”

Sandra Sullivan also sees some irreparable damage to the exhibition industry on the whole. She added: “Some shows may not survive. Others will emerge stronger by being best in their class and building an offer that is fit

KennedysConfection.com

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“Wider aisles, doors open and less people, and a potentially smaller show will make it easier to attend and get around.... Those of us that are there at the trade shows will be hungry for business and I am sure they will do well by attending.” for the new normal – in some cases having to reshape the model that has stood them well for many years.

Sandra went on to say that new behaviours will “take time to get used to and become the new normal, but the sector needs to get back to face-to-face interaction to encourage innovation and build business”.

She added: “Meeting existing customers, launching new products, catching the eye of a buyer are still best done at trade shows. We all need to get out from behind our screens, put on our masks, remember to social distance and get back to building international contacts through trade shows.”

Kennedy’s Confection has also reported on the show and personally I have been every year since I was around 10-years-old. Kennedys of course will attend if there is a show. Will we run an issue on finished products in our January issue of the magazine as well, with or without a show. If there is no show there is a magazine and you can’t stop one of those!

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Kennedy’s Confection September 2020

In summary

There are some interesting things to note. It will be easier and quieter to get around, I might not have to queue for breakfast and will easily get a hotel room.

Many of us have not met many people for weeks, so we will be full on and will be excited to meet each other. Wider aisles, doors open and less people, and a potentially smaller show will make it easier to attend and get around.

But, we do trust the decision of the organisers. Only they can see the ticket sales and if there’s not the numbers, I believe they will cancel, and we won’t lose out.

Well, yes, we will because of the travel and hotel refund policies that so many have been caught out with – from the last cancelled Interpack, for example.

A smaller show could be on the cards but is the show cheaper? Of course not. Are the hotels less money? You are joking. Interpack is the following month in February 2021 – another major trade event. Perhaps we can’t keep relying on these events and the landscape has changed forever – my fear is that Interpack could be cancelled for the second time. Who knows what may happen now.

Those of us that are there at the trade shows will be hungry for business and I am sure they will do well by attending. Only time will tell and let’s hope the farcical laws in the UK are lifted so then we can get on and do business.

One thing is for sure, you can’t stop Kennedy’s Confection arriving at your door to keep you up to date.

Keep your comments coming to me at editor@kennedys.co.uk

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CLEAN LABEL: COLOURS

Clean-label colours without compromise EXBERRY® Coloring Foods aims to provide spectacular shades from a source you can trust, explains GNT Group’s Market Development Manager, Maartje Hendrickx.

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Kennedy’s Confection September 2020

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“

...plant-based colours benefit from a simple manufacturing process that uses simple physical methods such as chopping and boiling – and never any chemical solvents

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olour plays a key role in the success of confectionery, helping products stand out on the shelves and even influencing enjoyment of flavour. To meet modern expectations, though, it is vital to use colours that consumers can trust.

With shoppers today demanding full transparency over ingredients, EXBERRY® Coloring Foods offer a perfect solution. Made from fully traceable fruit, vegetables and plants, they can transform the appearance of confectionery treats without having to compromise on the label.

GNT’s plant-based colours benefit from a simple manufacturing process that uses simple physical methods such as chopping and boiling – and never any chemical solvents. Following the straightforward principle of colouring food with food, EXBERRY® can be described on the ingredient list in a way that is easy for the shopper to understand, such as: “Coloring Food (concentrate of carrot, cherry)”.

Market Development Manager, Maartje Hendrickx, explains: “One of our key strengths is our vertically integrated supply chain, which means we use only highquality raw materials that yield exceptionally intense colours.

We have visibility and control of the process at all stages, from selecting the seeds to implementing the most effective and sustainable agricultural practices.”

As a family business founded in 1978, GNT has built up longstanding relationships with its carefully selected network of farmers.

Maartje Hendrickx, adds: “Based on mutual trust, this approach not only allows us to produce the best fruit, vegetables and plants possible – it also enables us to ensure a consistent, year-round supply of our Coloring Foods. Even with the challenges of recent times, we have been able to maintain high levels of stock as well as stable pricing.

“There has never been a better time to make the switch to EXBERRY® Coloring Foods. Our products are suitable for almost any confectionery application and are available in a range of shades that covers the whole rainbow.”

With more than four decades’ experience working with Coloring Foods, GNT can offer manufacturers support needed to achieve ‘spectacular’ colouring solutions that provide a “perfect fit for modern demands”.

KennedysConfection.com

Kennedy’s Confection September 2020

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CHR. HANSEN FRUITMAX

brand-new blue

Ingredients company Chr.Hansen has unveiled its FruitMax blue – a liquid blue developed to protect its colour the instant it hits hot candy masses. But, what makes it so unique?

W

hen it comes to creating delicious sweets, colour can be very important. Blue is a popular colour for fruit flavours like blueberry, bubble gum and raspberry and is also key when it comes achieving flavours like ‘wintergreen’ and ‘mint’.

However, blue is a rare colour in the natural palette, with there being only one globally accepted natural source of blue colours, which comes from spirulina. Spirulina formulations are not always effective in the tough production conditions of boiled candies – which poses a problem when it comes to making blue boiled sweets.

Because of this, manufacturers have, for the most part, been using artificial colours when it comes to creating gum and candies to achieve the blue colouring.

However, according to Chr. Hansen, this challenge has now been solved with the launch of Fruitmax Blue 1506.

The Chr.Hansen R&D and application team have revealed that they have developed a unique, liquid blue that protects colour, even when exposed to extreme heat.

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Lotte Jeppesen, Global Industry Business Manager, Confectionery, said: “Some of the best spirulina-based products, until now, needed to be pre-dispersed at production, which can be messy, difficult and inefficient for the producers.

“The unique, liquid blue protects colour even when exposed to extreme heat” “We have seen a built-up demand for precisely this product – it’s an easy and convenient solution for all types of boiled sweets, and it performs well in both sugar-free and sugar-based applications.”

Jeppesen added: “We are excited to put a product on the market that caters to this need. Our new patent-pending solution will be especially appealing to health-conscious brands using other natural ingredients, like menthol in lozenges.”

Also from Chr. Hansen

FruitMax Yellow

Chr. Hansen has developed a new colouring food that produces a bright yellow with minimal off-taste using turmeric.

According to the natural ingredient company, the use of turmeric extract is growing and more and more consumers like to see it on ingredients labels.

Based on this, FruitMax Yellow has been developed to be used across confectionery, ice cream, snacks and bakery.

Jerome Raudin, Director, Global Marketing, commented: “We’ve tested the stability of FruitMax Yellow 1000 WSS extensively and are very pleased with the outcome.

“There are many good applications for this product, but ice cream, hard candy, brioche and extruded snacks come to mind as particularly suitable as the colour is very robust to hard temperatures.” *For legislative reasons, FruitMax Yellow 1000 WSS is likely to find its core markets in Europe, Latin America and APAC. It is fully compliant with the EU Colouring foodstuffs guidelines, and therefore is a clean label.

KennedysConfection.com

16/09/2020 13:45

Minebea INTEC

The power of efficiency For manufacturers to remain competitive, production facilities need to be fast, flexible, economical and safe. Minebea Intec´s state-of-the-art weighing and inspection solutions are helping producers increase efficiency.

T

he confectionery industry is a relatively fastgrowing market and is fiercely competitive.

Big players such as Mars, Ferrero, Mondelez International, Hershey or Nestlé are growing, while smaller manufacturers are striving to establish a strong position to remain competitive. For that reason, confectionery manufacturers have to keep their production facilities up to date to not to lose ground to the competition.

Environmental awareness of consumers has been growing for some time. Plastic and metal are increasingly being replaced by cardboard-based packaging materials. Packaging made of mixed materials, such as cardboard boxes with integrated

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plastic viewing windows, which are still frequently found at present, are becoming less common. In the best case, confectionery produces no waste or at least, minimal waste that’s easily recycled – confectionery manufacturers cannot ignore this trend either.

Holidays like Easter or Christmas require the development and production of special seasonal products, which places additional high demands for the industry on the flexibility of their systems.

Trends like these mean that manufacturers have to invest in flexible manufacturing processes with high throughput to ensure that they repeatedly win and renew the consumer interest for their products.

MAIN PIC: Software SPC@ Enterprise ABOVE: Weighing Module Novego(R-Sign)

Kennedy’s Confection September 2020

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MINEBA INTEC

ABOVE: Checkweigher Flexus Multilane

“The packaging material often sets the course between metal detection and X-ray inspection.

For example, if the packaging contains an aluminium seal, the metal detector is unable to reliably detect contamination, so an X-ray system would be the better choice” Nick Parsons, Deputy CSO, Minebea Intec

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Efficient, flexible and fast

Minebea Intec offers confectionery companies flexible weighing, inspection and process control systems for various stages in the manufacturing and packaging processes of confectionery, enabling optimised processes and competitive solutions.

“We recently developed a high-speed check weighing solution that reliably weighs chocolate packages with a small footprint at speeds of up to 600 pieces per minute. To save space in the production line, the system simultaneously performs the metal detection control point, too,” explains Nick Parsons, Deputy CSO Minebea Intec.

Minebea Intec also offers customised multilane systems, where telescopic separators of up to six lanes solve the legislative and process weighing requirements ensuring packages are at the right weight at high speed with limited production space.

Static and dynamic weighing is key

Weighing processes are an integral part of the production of confectionery, from the arrival and storage of the raw materials to the finished packaged product. This starts with the reception and intermediate storage of raw materials, where Minebea Intec truck scales, flatbed scales and silo load cells ensure that the quantities delivered are correct.

“Our digital load cell Inteco, in combination with the converter Connexx, is a good example of the ever-increasing digitalisation in weighing processes. Customers benefit from fast signalling times and optimal transparency in dosing, weighing ingredients and mixtures,” underlines Nick Parsons.

For the weighing of process vessels or mixers, Minebea Intec offers hygienic solutions, which

Kennedy’s Confection September 2020

provide precise measuring results even with high lateral forces. The newest weighing module Novego is a solution frequently used by plant builders for various industries – it is easy to install with its integrated height adjustment and tilt correction.

Reliable weighing equipment, both static and dynamic, is crucial to ensure consistent product quality.

The industrial Combics bench scales or the Midrics series of bench and floor scales support processes in spice and flavour departments.

Weighing results can be managed and evaluated via statistical process control and recipe solutions and thus contribute to production monitoring.

Dynamic checkweighers such as Flexus and Synus from Minebea Intec offer manufacturers further high-precision, flexible solutions which, in combination with the Trend Control application, allow for a profitable combination of different production equipment.

With Trend Control, the checkweigher controls the upstream filling, portioning or cutting machine in such a way that the defined target weight is reached as accurately as possible and kept constant.

Intuitive software solutions SPC@Enterprise combines statistical process control and pre-packaging goods checking – meeting the legislative requirements in one innovative tool and

KennedysConfection.com

MINEBA INTEC “We recently developed a high-speed check weighing solution that reliably weighs chocolate packages with a small footprint at speeds of up to 600 pieces per minute...”

Nick Parsons, Deputy CSO, Minebea Intec

ABOVE: Modular Checkweigher Synus LEFT: Checkweigher Flexus® Combi

helps to identify potential savings.

The software enables the user to statistically evaluate collected data from the overall process and ensures efficiency – enabling a seamless, documented production control.

In the latest version of SPC@ Enterprise, extended functions like status reports for checkweighers and metal detectors ensure even more transparency in the entire production process.

In the process of manufacturing confectionery, ingredients must be added in specified proportions. With ProRecipe XT, Minebea Intec offers an intuitive recipe management system for all manual and semi-automatic recipe processes, which guarantees a complete, controlled production reliability of confectionery.

The flexible integration into production systems and the guaranteed traceability are decisive advantages of the software.

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Free from contamination

In the production of confectionery, the top priority is ensuring undesirable foreign bodies are not present in the products to avoid endangering the health of consumers.

With the metal detectors of the Vistus series and Dylight X-ray inspection systems, Minebea Intec offers powerful, reliable inspection systems to confectionery producers to solve this.

“The packaging material often sets the course between metal detection and X-ray inspection. For example, if the packaging contains an aluminium seal, the metal detector is unable to reliably detect contamination, so an X-ray system would be the better choice. Within metal detection, on the other hand, some devices might have a hard time detecting products with changing product effects and perform inaccurate detection and thus extensive elimination of supposedly contaminated products,” explains Nick Parsons.

First-class service quality

Reliable, well-thought-out maintenance of all plant parts and short response times in the event of component failure is key to ensuring high productivity.

To ensure immediate support, the global supplier of weighing and inspection technologies provides a service tool based on AR technology.

Using the miRemote service tool, customers can access Minebea Intec’s support services directly, anywhere, anytime via smartphone or tablet, and receive qualified support immediately. In this way, Minebea Intec supports its customers in optimising the technical availability of their systems.

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No half measures

Minebea INTEC

Minebea Intec offers optimum efficiency for the confectionery industry “Our Inteco digital load cell, in combination with the Connexx converter, is a good example of the unstoppable digitalisation in weighing processes” Nick Parsons, Deputy CSO, Minebea Intec

P

roduct quality, efficiency and safety in production are particularly important within the confectionery industry. With its weighing and inspection solutions, Minebea Intec provides the key components for efficient production and offers a complete overview of the entire production chain with supporting software, like statistical process control.

Leading confectionery manufacturers such as Sula, a producer of hard and soft candies, are confronted with several challenges due to the varieties in confectionery products, which means different packaging is required.

Nutritional or recycling trends are creating new products and packaging

22

solutions. This means that a high degree of flexibility must be provided to keep pace.

With a portfolio of weighing, inspection and software solutions, Minebea Intec offers a range of choices for a variety of industries and rounds off the offer with a strong service offering. The company also ensures compliance with legal regulations, making an important contribution to critical control points in production. The offer has also convinced Sula, who relies on weighing and software solutions from Minebea Intec for its production.

From raw material to finished packaging Static and dynamic weighing is the key to optimum production. Minebea Intec

Kennedy’s Confection September 2020

ensures the correct delivery quantities with truck scales, flat-bed scales and silo load cells and tailor-made solutions if required.

Nick Parsons, Deputy CSO at Minebea Intec, said: “Our Inteco digital load cell, in combination with the Connexx converter, is a good example of the unstoppable digitalisation in weighing processes. Customers benefit from fast signalling times and optimum transparency when dosing and weighing ingredients and mixtures.

In the event of faulty measurement results, a defective load cell can be identified immediately”.

Dynamic checkweighers Reliable weighing equipment with static and dynamic weighing systems are essential to ensure consistent product quality in the production of confectionery. For example, Combics legal-for-trade industrial scales or Midrics series bench and floor scales, support processes in spice and flavouring departments.

Minebea Intec also offers Engineered-to-Order solutions that meet the customer’s exact requirements.

Sula uses the Synus dynamic checkweigher, offering reliable measurement results even at high process speeds and ensure that packages are ejected outside the legally prescribed tolerance. The checkweighers can regulate upstream filling systems via the integrated tendency control, in case of overfilling or underfilling of packages.

The Synus checkweighers were developed in accordance with hygienic design guidelines to simplify cleaning processes – less time and detergent is required. Its technology, menu navigation and design are geared towards simple and flexible changes in the production line. A changeover to new or seasonal confectionery products can be implemented effortlessly.

SPC@Enterprise: For increased productivity ProRecipe XT offers an intuitive recipe management system for all manual and semi-automatic recipe processes. The innovative software guarantees controlled production reliability in food,

pharmaceutical, cosmetics and many other industries.

The Minebea Intec software SPC@Enterprise, which is used by Sula, also helps with compliance with legal regulations. All devices are connected to SPC@Enterprise and are monitored by it.

At the same time, Sula reviews the data to evaluate and improve performance.

Using this method, potential for increasing production can be identified at an early stage and reports are automatically sent to the people involved. The digital portfolio is supported by innovative solutions such as the service tool miRemote; based on augmented reality technology, it enables an immediate online connection between the customer and Minebea Intec, avoiding waiting times for technicians and unnecessary production downtimes.

Sula is just one example of our satisfied customers.

Minebea Intec with its weighing and inspection solutions offers the optimal all-round package for confectionery manufacturers – from incoming goods to the inspection of packaged goods.

KennedysConfection.com

NO HALF MEASURES

ING & WEIGHCTION INSPE IONS SOLUT QUALITY AN

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Full production safety and efficiency for the confectionery industry

Whether for weighing products or detecting foreign objects, our technologies ensure reliable processes along the production and packaging line. However, product safety and quality are only one side of the coin. If, at the same time, manufacturing productivity is raised to a new level, our weighing and inspection systems reveal their full potential for you.

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15.07.2020 16:19:10

RESEARCH:

TREATS

Treat trends

The Covid-19 pandemic has presented many changes and challenges to our daily lives, but how have these unprecedented circumstances changed our snacking habits? Research by Innova Market Insights uncovers the latest UK treat trends.

23%

of consumers have been treating themselves more amid the pandemic

24

Kennedy’s Confection September 2020

F

or the most part of this year, we have all adjusted to a new way of living, the “new normal”. Many changes have been introduced from face masks being made compulsory in shops and some workplaces and schools, to social distancing measures being implemented globally. But, according to the Innova Covid-19 Consumer Survey 2020, there has also been significant change to eating habits across the UK.

Popular purchases

Consumers across the UK were asked which products they have purchasing during the

Covid-19 situation and which products they had been buying less or more of.

The research concluded that chocolate, sweet biscuits and cookies, and nuts and seeds are among the most popular types of treats during this time.

When it comes to chocolate, 30.21% of respondents admitted that they have been buying more chocolate since the Covid-19 pandemic began, compared to 18.81% who say they are buying less.

It’s a similar trend for sweet biscuits and cookies, with 30.2% of respondents revealing that they have been buying more of this product, compared with 16.32% who are buying less.

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TREAT TRENDS “Millennials are increasingly eating more indulgent food” Nuts and seeds have also been popular, with 31.7% of respondents purchasing more of this product, compared to 15.29% who admit to buying less.

Both chilled and frozen desserts haven’t been as popular as other categories, with around 25% of respondents revealing they have been buying less. According to the survey, ice cream has been the least favourite, with 29% of respondents buying less.

When it comes to sugar confectionery, 20.96% admit to buying more, whereas 24.41% state they are buying less.

This highlights that chocolate, biscuits and nuts and seeds are likely to be the “go-to” product in the UK during these unprecedented times.

Indulgent food

There appears to be a rise in the number of people eating indulgent foods like sweets, snacks and ice cream, with 23% of consumers admitting to treating themselves more amid the pandemic.

Innova Insight’s research also found that Brits living in cities and urban areas, and young adults living with flat mates or their parents, have undertaken this indulgent behaviour.

The research also revealed that Millennials are increasingly treating themselves – 30% of those aged 18-24 admit to eating more indulgent food, compared to 20% who say they are eating less. This is similar for those aged 26-35, with 35% of respondents eating more indulgent food, compared to just over 15% who say they are eating less.

Just over 20% of those aged 46-55 admit to eating more indulgent food. This is similar for those aged 55+, with under 15% revealing they are eating more.

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Kennedy’s Confection September 2020

30%

But, that’s not to say that health has not been an important factor for some UK consumers during this time – one in five consumers admit they have been eating less indulgent foods with health now becoming a more important factor.

admitted that they have in indulgence been buying more chocolate Investing It’s evident that indulgent eating behaviour has risen since the outbreak of Covid-19. This since the Covid-19 has presented manufacturers the opportunity to give the customer what they want. Nestlé is pandemic began

a prime example.

Nestlé has invested heavily indulgence, and as a result has expanded its “premium” KitKat Senses range with the launch of a two-finger biscuit in three flavor varieties in the UK. The two-finger biscuit format joins the existing KitKat Senses range of boxed chocolate and single bar formats. The product launch coincides with the announcement of a £800,000 investment in new machinery for its York site in order to produce the new biscuits.

In addition to this, Nestlé has released indulgent chocolate truffles, labelled Intrigue, under its Quality Street brand, so its customers don’t need to wait for the festive season to get snacking.

According to the chocolate brand, Intrigue takes the essence of Quality Street and adds a contemporary twist.

Finally, Nestlé will be releasing a caramelflavoured version of its Aero chocolate bar, which will be available nationwide in the UK.

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13/11/2019 11:10

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07

Ferrero’s sustainability journey In the August issue of Kennedy’s Confection, we revealed some of the solutions that Ferrero has rolled out as part of its plan to have 100% reusable, recyclable or compostable packaging by 2025. Kennedy’s has since spoken with Levi Boorer, Customer Development Director, to find out more.

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KennedysConfection.com

Ferrero 2025 GOAL

“Sustainability has always been something we’ve focused on, but what we have done now is put a goal on our plastic.”

L

ast year, the Ferrero Group committed to making all of its packaging reusable, recyclable or compostable by 2025. As part of this journey, the company is focusing on finding long-term solutions for sustainable packaging.

Its journey to 2025 has already seen new packaging achievements and packaging trials, plus Ferrero is working with local partners to offer immediate solutions too.

Already, the group has introduced new copper trays made from recycled PET for its bestselling Thorntons SKU boxed products, with clear recyclability information on the pack. The group will also continue to use at least 50% recycled content in the trays and fitments of its Thornton’s range.

Clear recyclability icons will be placed on all Thorntons Continental, Classic and Seasonal boxes to encourage consumers to recycle responsibly too.

Ferrero also announced last month that it will be running various trials as ‘test and learn’ opportunities to offer immediate solutions to recycle its products.

Here’s what Levi Boorer, Customer Development Director, Ferrero, had to say: How much work goes on behind the scenes to make this goal a reality?

Levi Boorer: We are working hard towards the 2025 goal and we are looking forward to seeing how the UK consumers respond to the new trials we are doing. We have a lot of products that rely on product integrity, and so we have very strict quality policies in terms of packaging – everything we make is hermetically sealed. We need to make sure every product is fresh and tastes fantastic. To maintain integrity, we need to look at alternative materials that are more sustainable.

We are currently doing trials and tests that are providing immediate solutions to the way we work; we’ve got copper trays on our Thorntons range, Ferrero Collection is now 100% recyclable and we have partnered up with TerraCyle to address some of the gaps in the UK recycling infrastructure. This is a huge commitment and it will be an amazing achievement.

quality and sustainability are really strong values to have. It’s a fundamental part of the way we work in terms of being a responsible company in the world.

Sustainability has always been something we’ve focused on, but what we have done now is put a goal on our plastic. 100% of our palm oil is sustainably sourced and our factories throughout the world are highly efficient recently created in this world.

How much work goes on in the background to achieve this goal?

We know that sustainability is a big industry challenge, and it’s not one that we can face on our own, especially because the infrastructure in the UK not as evolved as it is in other countries. We do know that we have good partnerships with companies that will help us to get there; we are committed to working in partnership with others to address the complex issue of packaging. We are working with TerraCycle on our Kinder products – it’s perfect for the materials in the UK that can’t be recycled in the way they can elsewhere. We will continue to consider correct opportunities with potential partners as we make more announcements in due course.

In addition to this, from upstream to end products in the community, our packaging teams are working on definitive pilots, as well as ready-to-scale projects.

What can we expect for 2021?

Continued evolution towards our 2025 goal. 2021 will be two years into our commitment and so we will continue to develop projects, trials and continue working with other companies to help us get to this point. We are not the kind of company to make lots of big announcements. We have made one big announcement, one big commitment, and now we are just focusing on reaching it. What consumers should see is examples of where we are closing the gap towards our 2025 commitment.

Why is sustainability such an important issue for Ferrero?

Ever since the first generation of the Ferrero family created the business, it’s always been a responsible company. We are a family business and have always believed in family values;

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MACHINERY: BAGGING

ABOVE: tna roflo® VMBS 3

Overcoming Obstacles The top three packaging challenges

When it comes to confectionery packaging, there are a range of obstacles that producers are inevitably faced with. Edward Smagarinsky, Group Product Manager (Mogul), tna solutions, outlines the current top three challenges.

W

ith the festive season just around the corner, it’s more important than ever that producers find ways to optimise packaging efficiencies and ensure production quotas are met on time. From trapped sugar in packaging seals, to uneven pack weights and tangled gummies, the confectionery packaging process can produce as many sticky situations as it does sweet treats.

Edward Smagarinsky, Group Product Manager (Mogul) at tna solutions, sets out the top three challenges facing manufacturers when it comes to confectionery packaging, and how they can be overcome with the smart application of advanced processing solutions.

Assuring seal integrity

1

Every manufacturer knows the importance of making sure food packaging is correctly sealed to avoid product deterioration or harm to the consumer. When working with loose sugar or other confectionery finishes, it can be difficult to avoid coatings becoming trapped in the packaging seal, making bags susceptible to foreign contaminants and more likely to burst.

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Kennedy’s Confection September 2020

Vacuum sealing solutions, as well as dust and sugar extraction units can be easily incorporated into the former on packaging systems, such as the tna robag® 3 series, to remove excess sugar prior to pack sealing. Seal integrity can be further assured with the incorporation of patented stripper tube closures, which force any trapped pieces of confectionery coating out of the sealing area, helping to ensure seal integrity.

A useful tool for optimising shelf-life is product-in-seal-detection (PISD). These systems can be installed directly into VFFS set-ups to monitor the seal and jaw area and alert the operator immediately if seal integrity is compromised, allowing for quick inspection of specific bags without disrupting production.

This helps to maintain the highest quality standards across the line, while also ensuring product giveaway is kept to an absolute minimum. Beyond improved seal integrity and waste reduction, PISD speed modulation software also enables the system to automatically adjust the bagging rate and even adopt different speeds for a single product.

As such, the system can select the optimum speed-to-waste ratio for the required number of bags, further improving product uniformity, line efficiency and production speed.

Ensuring equal multi-sweet packs

2

From the classic Haribo ‘Starmix’ to Rowntree’s ‘Randoms’, mixed confectionery packs are a staple of the industry that allows for endless expressions of creativity and novelty. With packs containing components of varying size, weight and finish though, achieving an even distribution of different sweet types, and an equal pack weight every time, can be challenging.

A multi-head weighing solution, like the tna intelli-weigh® omega series, can be programmed to produce precisely measured bags of mixed confectionery. Using intelligent software, the weigher calculates the proportion of each component, automatically adjusting the ratio between ingredients to confirm the final product matches the target weight. This precision accuracy doesn’t just ensure packs are correctly filled with the wide range of sweets consumers expect, but also helps producers achieve enhanced ROI through reduced product waste.

KennedysConfection.com

LEFT: tna robag® FX series-high performance VFFS System RIGHT: tna intelli-weigh® omega series multi-head weigher

“

A multi-head weighing solution, like the tna intelli-weigh® omega series, can be programmed to produce precisely measured bags of mixed confectionery

KennedysConfection.com

Overcoming gummy sticking and tangling

3

Working with sticky, sugary sweets or unusual gummy shapes, such as worms and snakes, often presents challenges with products clumping together or becoming tangled during the packaging process. This can lead to reduced throughput, uneven pack weights or unnecessary giveaway.

The vibratory motion of conveyers like the tna roflo® VM 3 minimise product clustering and biting throughout the packaging line, while the steeply angled design of multihead weighing equipment such as the tna intelli-weigh® range, promotes a steady product flow, even with sticky or unusually shaped confectionery.

The use of food-grade stainless steel in all areas where product comes into contact with equipment is also a vital consideration when processing gummies or crumbly confectionery. The smooth, defect-free surface offered by this material prevents residue build-up across the line, helping to keep product flowing and allows for quick and easy cleaning of system components.

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COLOURS

Titanium dioxide alternatives – a growing market need

The use of titanium dioxide in food and beverages – which has faced scrutiny over the years – has declined by almost 40% in the last decade. This has created a growing market need for alternatives, explains Sensient Food Colors.

W

hite is a widely used colour, impacting the aesthetics of many food and beverage products. Applications are varied and encompass a wide variety, like pan coated sweets, jellies and high-boiled candies. As titanium dioxide is brilliantly white and benefits from strong performance at low usage rates, it was the most widely used solution across the landscape.

However, scrutiny and pushback from consumer advocacy groups and regulatory bodies across the globe continues to create uncertainty and controversy over the acceptance of titanium dioxide. This caused a significant decline in usage over the past decade.

The official enactment of France’s ban on titanium dioxide in January 2020, heightened the global conversation in the food and beverage industry, and spurred manufacturers and developers worldwide to seek out clean label alternatives. Whilst the European Commission awaits the opinion from the European Food Safety Authority (EFSA) on ongoing studies, it will lead to an updated specification of E 171 in Regulation 231/2012 later in the year.

For years, Sensient has followed this development. To meet market demand, Sensient’s global Avalanche™ portfolio was

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Kennedy’s Confection September 2020

developed to address the need to replace titanium dioxide when looking for whitening effects or opacity.

As titanium dioxide is highly versatile in application, any sort of replacement will be limited to certain applications or may also be limited to certain geographic regions.

Sensient has developed a full global portfolio of Avalanche™ products – a suite of titanium dioxide alternatives.

Designed to best match the performance of titanium dioxide while addressing clean ingredient trends, the portfolio consists of whitening and opacifying solutions for a wide breadth of applications, and the company is constantly innovating to improve the performance and cost-in-use for developers.

Addressing the challenges Titanium dioxide has a few key advantages over many alternatives that can present challenges for replacement opportunities, but high-performing alternative portfolios like Avalanche™ help developers and manufacturers to close the gap on key technical challenges. TiO2 is extremely stable and permissible in many applications.

With its mineral genetic makeup, titanium dioxide positively resists moisture hold in applications, resulting in smooth surface.

KennedysConfection.com

“

Use of titanium dioxide in food and beverages has dropped almost 40% since 2010.

Whereas today’s market alternatives are not permitted across a wide range of applications like titanium dioxide and stability varies from product to product. Some replacement options, such as rice starch, retain moisture and prevent effective drying, which can have a negative mottled impact on product surfaces.

To address performance and regulatory variance, Avalanche™ was designed as a portfolio of solutions versus a one-size fits all approach.

Sensient’s colour experts can identify the best Avalanche™ option to fit your application’s processing conditions and regulatory adherence.

Its R&D team has developed Avalanche™ Fusion, an optimised starch-based alternative that does not retain moisture for enhanced performance in confection applications like panning, where a smooth and consistent surface coverage is critical to a colour’s success.

Cost-in-use, usage rate and texture As a mineral, titanium dioxide is extremely cost-effective compared to many botanical alternatives. Common market alternatives like rice starch and calcium carbonate require extremely high usage rates compared to titanium dioxide, which not only impact the cost of the final formula, but most often negatively affect the texture of an application. Rice starch may thicken a formulation undesirably, resulting in an adverse effect in viscosity.

The products in the Avalanche™ portfolio are designed to perform and function differently across applications making price points vary, but Sensient’s R&D team is constantly working to lower cost-in-use and reduce negative mouthfeel effects due to higher usage rates compared to titanium dioxide. The team has made excellent strides in Avalanche™ Fusion and Avalanche™ MB solutions.

Tips for success Don’t be discouraged by negative experiences with other alternatives. According to Sensient Food Colors, Avalanche™ isn’t like other titanium replacers, and note that the company has seen success in formulas and processing that proved incompatible with other whitening solutions.

Avalanche™ is a portfolio, rather than a single “golden ticket” product, which has enabled Sensient to create optimised solutions for various

KennedysConfection.com

ABOVE: Avalanche Smooth, a liquid alternative to titanium dioxide, provides an opacifying or whitening option for boiled candies.

applications and processing conditions. If one Avalanche™ product didn’t work for you, another option might.

Avalanche™ is also very clean-label but regional permissibility of some ingredients may vary. Sensient’s regulatory team can help provide guidance on how to label it in your market.

Sensient’s team of technical experts can give personalised guidance on successful implementation of Avalanche solutions to ensure minimum impact on your process and guide you through the formulation, testing, and scale-up process.

Avalanche™ is higher stability than individual components available such as rice starch and is also ever-evolving.

Sensient is continuously making improvements on cost and functionality, so even if you’ve tried it before, there could be updated solutions.

In summer 2020, Sensient Food Colors launched Avalanche Smooth, a liquid alternative to titanium dioxide with opacifying or whitening option for highboiled candies. It is characterised by easy handling; no pre-dispersion is necessary. Compared to mineralbased solutions, it also offers an enhanced mouthfeel.

Sensient Food Colors is constantly evolving and improving its global Avalanche™ portfolio.

Contact: sfc-eu@sensient.com

Kennedy’s Confection September 2020

33

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

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Kennedy’s Confection September 2020

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

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

ESSENTIAL OILS

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

ORGANIC COCOA PRODUCTS

CHEWING GUM BASE FLAVOURS (LIQUIDS & POWDERS)

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

KennedysConfection.com

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

www.chocotech.de

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

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MACHINERY CARAMEL COOKING SYSTEMS

CHOCOLATE DEPOSITORS

CHOCOLATE MANUFACTURING MACHINERY

CHOCOLATE MOULDING PLANT

CHOCOLATE TEMPERING MACHINES

ConfecECO Manufacturing plant for up to 600 kg/h

NEW

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

CHOCOLATE DEPOSITORS

www.chocotech.de

WDS

WINKLER und DÃœNNEBIER SüÃ&#x;warenmaschinen

www.confec-eco.com

CHOCOLATE MOULDS

CHOCOLATE WRAPPING EQUIPMENT

R

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Schokoladenformen Chocolate Moulds

Theegarten–Pactec GmbH & Co. KG Breitscheidstr. 46 01237 Dresden, Germany Tel.: +49 351 2573 0 Fax: +49 351 2573 329

CHOCOLATE EQUIPMENT

CHOCOLATE LENTIL PLANT

CHOCOLATE REFINERS

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

COATING AND PANNING EQUIPMENT

CHECK WEIGHERS

CHOCOLATE TANKS & MELTER

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

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

-!

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

Chocolate Equipment

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

CHOCOLATE MOULDING PLANT

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

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

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

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

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

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

KennedysConfection.com

MACHINERY CHOCOLATE WRAPPING EQUIPMENT

COOKERS CONTINUOUS BATCH

COCOA PRESSES

CUTTING MACHINES

ENROBERS

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

DRAGEE PANS

CONCHING MACHINES

Thouet Lehmann GmbH CHOCOLATE POWDERING

Soc. Base Coop. S.R.L

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

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

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

COOKING EXTRUDERS FOR LIQUORICE

COCOA PRESSES ACCESSORIES

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

COCOA BEAN DEBACTERIZATION ROASTERS

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

COCOA LIQUOR GRINDING

CONFECTIONERY DEPOSITERS

COOLING TUNNELS

Soc. Base Coop. S.R.L

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

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

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

COOKERS CONTINUOUS BATCH COCOA PRESSES

COOLING TUNNELS

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

EXTRUDERS

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

INGREDIENTS

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

www.chocotech.de

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MACHINERY HARD CANDY WRAPPING EQUIPMENT

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

FRUIT SNACK EXTRUDERS

NEW AND USED MACHINERY FOR THE CHOCOLATE INDUSTRY

PROCESSING SYSTEMS

Berndorf Band

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

Engineering GmbH Leobersdorfer Strasse 26 2560 Berndorf, Austria

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

FORMING SETS

SNACK LINES

Clextral

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

FORMING MACHINES (CENTRES)

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

LAB EXTRUDERS FOR CONFECTIONERY

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

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

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

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

www.berndorfband-group.com

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

SUGAR SANDING

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

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

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

band@berndorf.co.at

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PACKAGING EQUIPMENT

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

Leobersdorfer Strasse 26 2560 Berndorf, Austria

STEEL BELT & CONVEYOR

NOUGAT MACHINERY

JAF Inox

Berndorf Band GmbH

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

T: +43 2672 800-0

GOURMET CHOCOLATE EQUIPMENT

STEEL BELT & CONVEYOR

SOFT CANDY WRAPPING EQUIPMENT

ULTRASONIC CUTTING MACHINES

LIQUORICE SYSTEMS ROTARY DIES

FLAKE PRODUCTION MACHINERY

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

MULTIHEAD WEIGHERS

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

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

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

Also the know how & recipes for:

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

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

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

-!

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

This is a rare high margin opportunity.

38

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

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

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

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

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

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

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

KennedysConfection.com

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

WAFER BAKING MACHINES

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

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

;!

-!

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

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

PACKAGING MATERIALS

www.hebenstreit.de

FILLING & CLOSING CANS

HIGH- END ENGINEERING PROCESSEXELLENCE

THE ONLINE MARKETPLACE FOR CHOCOLATE, CONFECTIONERY AND BAKERY TECHNOLOGY

INNOVATIVE SOLUTIONS

LOLLIPOP STICKS (PAPER & PLASTIC)

Become a Trusted Knowledge Partner with kennedysdigital.com

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

SNACKS TWIN SCREW EXTRUDERS

Clextral WASHING MACHINES (CHOCOLATE MOULDS)

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

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

KennedysConfection.com

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

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

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

Your company could be here e: 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 September 2020

39

NEXT

Coming up

MONTH

IN THE NEXT ISSUE…

COLOUR BOOST! This month we have witnessed some new innovations designed to give a colour boost to confectionery products such as Chr. Hansen’s FruitMax Blue and Sensient Food Colors’ titanium dioxide alternatives. In our next issue, we will be exploring this topic further, looking at the latest innovations when it comes to confectionery and bakery colours.

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 USA confectionery industry.

40

Kennedy’s Confection September 2020

All things chocolate

Chocolate is a key ingredient in most confectionery products. It’s found in everything from cakes, cereals, biscuits, and much more, and is a popular product across the globe.

Chocolate will be at the centre of the next issue of Kennedy’s Confection as we dedicate the October edition to everything chocolate – from technology to ingredients.

The latest technology will be revealed as we take a look at chocolate moulding and packaging machinery.

Cocoa will be a key focus as we explore the most recent ingredients being used to develop new and interesting chocolate products.

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

KennedysConfection.com

Competence in confectionery since 1921

Complete solutions from dosing, cooking and forming to primary, secondary and end-of-line packaging

Bars

Jellies

Chewing gum

Hard and chewy candies

Syntegon Technology has been developing machines for confectionery production since 1921.

Customers can develop and test new products throughout the entire process chain – from the kitchen to forming and packaging – in close cooperation with Syntegon Technology at several product development centers.

A comprehensive global service network complements Syntegon Technology’s line competence.

Syntegon Technology GmbH Kölnische Straße 1-3 41747 Viersen GERMANY Phone: +49 2162 248-554 E-mail: Confectionery@syntegon.com www.syntegon.com Formerly Bosch Packaging Technology

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