09/ 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


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


Subscriptions Manager Nic Wood


nic.wood@c-cms.com Events


Claire Hodder


chodder@kennedys.co.uk 01622 687031


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


ACCOUNTS accounts@bizmediauk.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 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


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


K�r��


Kiran Grewal, Editor kgrewal@kennedys.co.uk


KennedysConfection.com Kennedy’s Confection August/Septeember 2022 3


Another huge element to our industry is the packaging and processes sector, and this month we have the opportunity to meet some of you at the PPMA Total Show, which will be at the NEC in Birmingham from 27-29 September. Here, they will be showcasing the very latest in processing and packaging machinery, robotics and industrial vision systems, coupled with the latest innovations in materials, containers and packaging design. We look forward to seeing you there to discuss the advancements in the confectionery and bakery applications. Take a look at our preview of the show from page 26.


It brings me great joy to be back visiting our clients at trade shows, and I’m very much looking forward to the number of events we have lined up for the latter half of this year. Now, back to the present, have a fl ick through and I hope you’re just as inspired by this industry as I am.


I’m pleased to bring you this next edition of Kennedy’s Confection magazine, and as you’re all probably aware by now, we are also in the midst of making our preparations for the London Chocolate Forum. We’ve had many fantastic meetings and speaking with the industry, we can clearly see how beloved this networking event is. I’m truly excited to put together a day that allows us to look at the innovations that are driving the chocolate industry forward. We will also be putting on a conference with some fantastic speakers lined up (more on that soon!) and an innovation showcase where you will be able to see some of the products that have caught our eye for 2022/23. If you’re interested in attending, hearing more about the event, or looking at collaborating, please take a look at our website: https://londonchocolateforum.com or send us an email - we’re always happy to have a chat!


Speaking of innovation in chocolate, in this issue I had the opportunity to interview Pedro Martins Araújo, Founder of Vinte Vinte, a new ethically- produced and sustainably-sourced chocolate, created in Porto’s Cultural District. He told me: “People often associate Switzerland and Belgium with the idea of the ‘best’ chocolate, but many other countries, including Portugal are forging a new path”, and explains that there is in fact a “blossoming Portuguese chocolate market”. It’s people like Pedro who keep our eyes open to the possibilities in chocolate, and his passion renews ours. Read the full interview from page 6.


EDITOR’s LETTER


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