kennedysconfection.com Estd. 1890 by Kennedy’s


a specialist publication


The award winning business journal for the global confectionery industry December 2022/January 2023


Alternative ingredients


With global launches of vegan and plant-based confectionery products continuing to rise, how is pectin being used to replace the functional properties of traditional gelatin?


1 Kennedy’s Confection March 2022


KennedysConfection.com The London Chocolate Forum is back! Be there at the America Square Conference Centre on March 16 2023


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