FROM THE EDITOR


EDITORIAL Editor


Kiran Grewal


kgrewal@kennedys.co.uk Features Editor


Suzanne Callander scallander@kennedys.co.uk


Production & Design Marc Miller


ADVERTISING


Business Development Manager


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@datateam.co.uk


EDITOR’S LETTER O


ne of the joys of working in confectionery is that no matter where you are in the world, the category never stands still. Those of you who may not know—


or may have already guessed—I’ve been working from Malaysia over the past few months. It’s been a wonderful vantage point to see the energy of the market here: playful packaging, daring flavour combinations, and a genuine buzz for confectionery and chocolate.


There’s a sense of creativity on every shelf, and it’s a reminder of just how global, and yet delightfully local, this industry is.


That sense of international perspective ties neatly into our Regional Focus this issue (page 16), which brings us to Singapore—Malaysia’s neighbour, and a country marking its 60th birthday with a new chapter in confectionery history. We take a closer look at BBH Singapore’s move to introduce what could be the nation’s first legal chewing gum, a story that shows how regulation, culture, and confectionery innovation often collide in fascinating ways.


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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


You’ll notice that since our last issue we’ve continued to refresh our own look. The Kennedy’s design has had another polish, and our logo too has been given a modern makeover. It’s all part of our ambition to innovate the Kennedy’s brand in every respect, visually, editorially, and strategically, cementing our place as the confectionery journal for exclusives and truly global reportage.


This issue also brings with it some big moments on the calendar. With the London Chocolate Forum now just weeks away, we are gearing up for what promises to be our most exciting Forum yet (preview on page 10). This year’s line-up is shaping to be our strongest to date, bringing together every link in the value chain for a day that’s equal parts networking, debate, and inspiration.


We also look at consumer-led shifts toward Natural Ingredients (page 24), explore the latest in Versatile Moulding and Extrusion Equipment (page 32), and consider how sustainable practices in Water and Energy Use (page 44) are innovating factory floors. Packaging also gets its moment, with a look at the rise of interactive, “smart” solutions (page 48) that are redefining how confectionery connects with consumers.


So whether you’re reading this at your desk, on the move, or perhaps even on a factory floor, I hope this issue offers both insight and inspiration. For me, it’s a reminder that wherever we are in the world, confectionery continues to surprise and delight. Thanks, as always, for reading—and I’ll see many of you very soon at the Forum.


Registered in England No. 1771113. Entire contents © 2025 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


AUGUST/SEPTEMBER 2025 • KENNEDY’S CONFECTION • 3


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