FROM THE EDITOR


Kennedy’s Co


Confection


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 S


ummer gives way to the serious business of Christmas, trade events gather momentum, and conversations that have been taking place quietly across the supply chain start to become much more tangible on factory floors, in development kitchens and across the show floor.


The news in this issue reflects that changing tempo. Hames Chocolates’ report that forward Christmas orders have more than doubled last year’s levels is a particularly telling indicator of the season ahead. Familiar flavours remain reassuringly important, but the detail is interesting: cherry and matcha are gaining ground, while white chocolate is expected to see a significant increase in use. It is a useful reminder that even the most established seasonal occasion is not standing still. Consumers may return to Christmas favourites, but they continue to expect novelty within that familiarity.


There is plenty happening at the premium end of chocolate, too. The decision to take the World Chocolate Masters Grand Final to Antwerp marks a significant moment for a competition that has traditionally been associated with Paris. With its connection to the historic cocoa trade, Antwerp feels like an especially appropriate setting for a competition exploring where chocolate goes next.


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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


Registered in England No. 1771113. Entire contents © 2026 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 2026 • KENNEDY’S CONFECTION • 3


But perhaps the most important date in this issue is much closer to home. On page 10, we unveil the full programme and timings for the London Chocolate Forum 2026 – now less than a month away. Bringing together voices from across the cocoa and chocolate value chain, this year’s programme moves from changing consumer behaviour and the GLP-1 effect through sustainability and sourcing, before looking towards the future of craft chocolate and innovation. I am particularly looking forward to seeing these conversations move from the page into the room, where the real value of a forum lies in the exchange between people with very different perspectives on the same industry. I know I might be biased, but it really is a fantastic event and networking experience.


Our features carry that same sense of an industry negotiating change. On page 18, we examine the practical challenges of moving towards natural ingredients; page 24 explores the increasingly sophisticated world of gummy production and innovation; while page 42 considers the often-overlooked relationship between water and energy use in confectionery manufacturing. On page 48, we look at interactive packaging and the question of how brands can use technology to create genuine engagement rather than simply adding another layer of communication.


And, finally, a small personal confession: After reporting RH Amar will distribute 11 SKUs from the ‘Knoops At Home’ range of hand-flaked drinking chocolate including the signature 54% House Blend and hugely popular 43% Single Origin Venezuela – my own selection box from Knoops has arrived. As an editor, I am of course approaching this strictly in the interests of professional research. I suspect, however, that the research phase may be rather enjoyable.


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