APRIL 2024


EDITORIAL Editor


Kiran Grewal kgrewal@kennedys.co.uk


Features Editor Suzanne Callander


scallander@kennedys.co.uk


Production & Design Marc Miller


ADVERTISING Sales


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


Subscriptions Manager Nic Wood


nic.wood@c-cms.com Events


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


ACCOUNTS accounts@bizmediauk.co.uk


Innovation in the confectionery sector is never in short supply. This industry is constantly inspiring, adapting and developing its techniques, processes and recipes to stay ahead of the curve, and this issue I’m pleased to showcase yet even more examples of this. In our news round up, we report Waitrose being the first UK retailer to join Tony’s Open Chain, signalling a shift to sustainable sourcing and transparency in the cocoa industry. In a similar vein, cocoa farmgate prices have been raised in Ghana and the Ivory Coast, reflecting the initiatives for fairer pricing for farmers amidst the cocoa crisis. Read all the news from page 6. This edition’s News Extra on page 8 leads on from this and shines a spotlight on Cacao-Trace® from Puratos and Belcolade, a transformative initiative making waves in the cocoa industry. Discover how it’s changing the lives of cocoa farmers and their families, one chocolate bar at a time.


On the cover of this issue and the cover story on page 10, we unravel the intricate


interplay of taste, texture, and consumer preferences with Cargill. Explore how they’re navigating the evolving landscape of indulgence, offering insights into what delights consumers crave.


Our features section is poised to decipher the topics of prominence in the SUBSCRIBE


Kennedy’s Confection magazine is available by subscription at the following rate for 10 issues: UK £99 • Europe £149


Rest of World £149 • Online £75 All enquiries to nic.wood@c-cms.com


Published by:


Kennedy’s Publications, 15A London Road Maidstone, Kent ME16 8LY Tel +44 (0) 1622 687031


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


Part of the Datateam Media Group Media Director Paul Ryder


As you immerse yourself in the pages of Kennedy’s Confection, we hope you


find inspiration, knowledge, and a renewed passion for our thriving confectionery industry.


Kiran


Registered in England No. 1771113. Entire contents © 2024 Kennedy’s Publications, part of the Datateam Media Group. 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 Grewal, Editor kgrewal@kennedys.co.uk


KennedysConfection.com Kennedy’s Confection April 2024 3


industry, and our Cocoa Processing feature, on page 14, does just that, comparing the alternatives chocolate manufacturers can explore in the face of cocoa shortages, Palsgaard highlights how this affects not only chocolate but cocoa butter, and a shortage of this could lead manufacturers to explore other emulsifying ingredients to improve the rheology during production, whereas IRCA explores how adapting the product to use less chocolate and include fillings can be a way to weather the storm. As I mentioned before, the industry is unparalleled when it comes to adapting and thinking on its feet, giving solutions and driving new product development, and I hope you find a spark of that within this feature.


Lastly, in our Confectionery Trends & Consumer Insight segment, we further


underscore the importance of innovation and new product development, with dessert flavours such as sticky toffee pudding, lemon posset, banoffee pie and crème brûlée now making their way into chocolate collections!! Learn how staying ahead of consumer trends is essential for success in today’s competitive market on page 32.


EDITOR’s LETTER


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