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
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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
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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
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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
KennedysConfection.com
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.”
Kennedy’s Confection September 2020
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