Contents 07/22


“Roasting is a really critical process step for full flavour development. Amadori compounds, formed during the fermentation process, develop into cocoa aroma under high temperatures”


INTERVIEWS


6BIG INTERVIEW Kennedy’s Confection catches up with the new Director of Commercial Partnerships at the Fairtrade Foundation, Kerrina Thorogood


20INDUSTRY INSIGHT We sit down with Ken Moynihan, CEO at TOMRA Processed Food, to learn about the company’s mission for a sustainable future


NEWS 10INDUSTRY NEWS


The latest news in the confectionery industry


12EVENT REPORT Kennedy’s reports on some of the exciting talks at Buhler’s Networking Days in Switzerland


42MOVERS AND SHAKERS Key appointments and promotions that are shaking up the industry


4 Kennedy’s Confection July 2022 KennedysConfection.com FEATURES


14PROCESS CONTROL & AUTOMATION How automation, digitisation and process control software improves the production process


24COCOA PROCESSING


How chocolate production processes are being affected by fast-changing consumer demands


30STARCH MOULDING SYSTEMS How starchless and starch moulding systems are developing to meet market demands


34FORMING & EXTRUSION How new technology can give the flexibility to overcome consumer and operational challenges


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