DEC/JAN 22/23


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


This is certainly a unique experience of creating a December/January issue as I fi nd myself with one foot in 2022 and recapping the innovations of this year, with the other foot in 2023 considering what we can expect and look forward to in the confection and chocolate industry. This time of year is incredibly important for seasonal products and I am delighted with the amount of new products we have seen - I wish I could have tried them all! We have put together a special ‘Review of 2022’ to look back at some of these launches, we asked representatives from the company to explain their thinking behind them and why they believed them to be an exciting launch. Find the review on page 38.


At the time of writing this letter, I end this year on a high, thankful for the opportunity to meet many of you face-to-face again at Food Ingredients Europe in Paris, where we greeted each other as old friends. It was fantastic to see how the confectionery and chocolate industry was using their expertise to develop their ingredients to meet the latest F&B trends, and I came away with lots of key takeaways which we will no doubt see in our upcoming editions of Kennedy’s Confection. We saw how ‘healthy’ confectionery trends could be met through plant-based and functional ingredients, how alternative ingredients are being used to reduce sugar and boost fi bre intake, and how fl avour and colour ingredients are constantly being developed to provide cleaner labels for our health-conscious consumers. Read my full review of the show on page 44 and hear from one of the keynote speakers at Fi Europe’s ‘Innovation Hub’ on page 48.


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Kennedy’s Confection magazine is available by subscription at the following rate for 12 issues: UK £99 • Europe £149


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


Published by:


Kennedy’s Publications Ltd, S15A London Road Maidstone, Kent ME16 8LY


Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091 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


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Kiran Grewal, Editor kgrewal@kennedys.co.uk


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


KennedysConfection.com Kennedy’s Confection December 2022/January 2023 3


This jam-packed issue is the gift that keeps on giving as we also have three brand-new speaker profi les from our own keynote speakers, due to deliver their insightful talks at our London Chocolate Forum on March 16th 2023. If you haven’t already, head over to our website, https://londonchocolateforum.com/, where you can fi nd all the latest information on our speakers and exhibitors. Tickets are available for purchase through the website, so don’t delay in confi rming your place at what is known as the best networking event in our industry!


I wish you all/hope you had a very happy holiday and I can’t wait to get going on all that 2023 will bring. I hope to see many of you in March!


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