04/ 22


EDITORIAL Editor


Kiran Grewal kgrewal@kennedys.co.uk


Features Editor Suzanne Callander


scallander@kennedys.co.uk


Production & Design Paul Forster


pforster@datateam.co.uk


ADVERTISING Sales


Claire Hodder


chodder@kennedys.co.uk 01622 687031


Sarah Norwood


snorwood@kennedys.co.uk 01622 687031


Subscriptions Manager Nic Wood


nic.wood@c-cms.com Events


Claire Hodder


chodder@kennedys.co.uk 01622 687031


Sarah Norwood


snorwood@kennedys.co.uk 01622 687031


ACCOUNTS accounts@bizmediauk.co.uk EDITOR’s LETTER 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 nic.wood@c-cms.com


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


www.kennedysconfection.co.uk


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. Part of the DataTeam Media Group Media Director Colin Wilkinson


There is a lot to celebrate for this industry. Over the last few weeks we’ve seen a number of accolades and achievements across the confectionery sector and I have no doubt that there will be more. Despite the UK weather being a bit of a disappointment this Easter, I have been left with a pleasant sense of pride to be amongst such innovators and business leaders. TOMRA Food is celebrating its 50th anniversary and is marking its anniversary by declaring a mission for a “world without waste” as it promises to transform the way we live by improving sustainability, developing the circular economy and making more efficient use of resources. Truly inspiring! You can find more about the goings-on in the industry on page 10. Since we’re on the topic of achievements, Simply Ice Cream deserves two notable mentions. Not only have they achieved Micro Business of the Year 2022 at the FSB Awards, but its Founder Sally Newall, is also a finalist for Confectionery Entrepreneur of the Year in the Food and Drink Heroes Awards 2022. We had the pleasure of speaking to her about the business and why she believes local, natural ingredients are taking the ice cream category to another level. Find the full interview on page 6. We dig a little deeper into the different sectors that make up our industry, and our Features Editor Suzanne Callander looks into the growing demand for sugar-reduced alternatives in confectionery as consumers look for more health-conscious products without compromising on the taste and indulgence promised in the treat. FMCG Gurus found that 56% of consumers say that their attitude towards sugar has changed over the last two years, with more urgency being placed on reducing intake of the ingredient. Interestingly, there are some exciting new startups like B.T. Sweet Ltd, which has created a new botanical sugar alternative called Cambya. Read all about the developments and hear more insight from the likes of Cargill and BENEO on page 18. With new regulation coming into play this month for the UK, packaging manufacturers are having to look at the recyclability of their materials, as plastic packaging containing less than 30% recycled plastic content will be taxed at a rate of £200 per metric tonne where certain thresholds are met. I speak to Innovia Films and Coveris about the development of new materials which meet these needs as demand from consumers for more sustainable products ramp up. In this, I had a separate conversation with NVC Managing Director, Michael Nieuwestee, about the importance of rallying together in times of conflict. He calls for joint action from European packaging institutes and says that should military actions in Ukraine continue without resistance “intolerance between the packaging institutes will grow and the information exchange between the institutes will dry up. Worst case, any search for truth and/or reliable insights in the packaging industry and business as a whole will disappear.” Read my full interview with him and the advancements of flexible packaging on page 30. I hope you enjoy the second edition I have released as Editor of Kennedy’s Confection, and as the year goes on I look forward to bringing you even more in- depth reportage and interesting perspectives from the confectionery industry.


Registered in England No. 01160274. Entire contents © 2022 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


Kiran


Kiran Grewal, Editor kgrewal@kennedys.co.uk


KennedysConfection.com Kennedy’s Confection April 2022 3


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44