10/ 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 EDITOR’s LETTER


Let’s talk about everyone’s favourite topic: chocolate! Cacao was once seen as such an element of luxury that the bean (technically the seed) was used as a form of currency! It was believed that it had aphrodisiac qualities and gave inner strength. Fast forward to the present, and chocolate has become a daily staple that many of us may indulge in quite frequently, and one could argue that the value of chocolate has been lost. However consumers changing behaviours and their health-conscious attitudes has given way to more appreciation for chocolate, the ingredients used and the communities who farm them. This issue we focus on some key areas of the chocolate industry, from sourcing to packaging, we delve into the advancements and trends that are shaping the industry today. And not to mention, it made perfect sense to tie our chocolate issue in with the fi rst sneak peek of our London Chocolate Forum event on page 8…I love it when a plan comes together! 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!


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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


When looking at how chocolate has developed over the years, for our big interview we spoke to none other than Amy Guittard, Chief Marketing Offi cer of family-owned Guittard & Co; a chocolate-making business which also has a rich history in raising the bar for the industry. When speaking of new trends, Amy says: “Lower sugar options are certainly top of mind for consumers. That said, there’s certainly a place for indulgence and chocolate; giving consumers and chefs the tools to strike that balance is certainly the goal, particularly given the vastness of dietary preferences that are out there.” Read the full interview from page 6. Our Features Editor, Suzanne, also looked at what trends are emerging in chocolate, and found that the demand for plant-based chocolate is still very much at the forefront of innovation. On page 16, she speaks to Olam Food Ingredients, BENEO and Roquette to fi nd out how consumers can be tempted with healthy but indulgent offerings.


Another important area to note is the demand for more traceability in chocolate, and this issue I spoke to Cargill, Barry Callebaut and Nestlé about their plans to showcase ethical sourcing, and how ‘big’ chocolate companies are following through with their promises to create equality whilst maintaining the quality of their product. Find out more on page 28.


This jam-packed issue also takes a look at new technology in chocolate moulding processes and the latest development in chocolate packaging, so I suggest you dive right in. If you’re lucky enough to read this with a chocolate in hand, then you really are doing it right!


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 October 2022 3


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