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 T
his December/January edition feels like a fitting way to take stock of where the confectionery and chocolate sector stands — and where it is heading. It is also one of our most editorially ambitious issues to date, with exclusive interviews, on-the-ground reporting, and deep engagement with the people driving this industry forward.
A major focus of this issue is ProSweets/ISM in Cologne (page 32), where Kennedy’s Confection is proud to be a media partner. Few events capture the full breadth of the global sweets and snacks industry quite like this show. Our Preview highlights just some of the innovations attendees can expect to see on the show floor, and why this event remains a critical meeting point for manufacturers, suppliers and brand owners.
That global perspective runs throughout this issue. One of the privileges of our editorial model is having contributors and reporters embedded in different markets, allowing us to bring readers real face-to-face stories they won’t find elsewhere. In Thailand, I had the opportunity to spend time with Neil Ransom, CEO of Siamaya Chocolate (page 18), a bean- to-bar producer playing a formative role in shaping the country’s emerging cacao sector. From working closely with Thai farmers to building a brand focused on provenance, quality and long-term thinking, Siamaya offers a compelling example of how origin-led chocolate can develop sustainably and authentically. Travelling and reporting in regions like this continues to reinforce just how interconnected the global cocoa and confectionery ecosystem truly is. Spending time in Northern Thailand also offered a wider lens on how cacao is being understood and used beyond conventional manufacturing models. In Pai, a small town in the mountains near Chiang Mai, cacao has become part of a growing wellness and cultural movement. Cacao ceremonies — often held around the full moon or within women’s circles — are now a regular fixture, bringing together local and international communities. What is particularly striking is that many of these collectives are actively sourcing their cacao directly from Thai farmers, creating meaningful links between growers and end users. While these practices sit outside the traditional confectionery supply chain, they show a shift in how cacao is valued, as a product tied to place, ritual and community. Spencer Hyman told us at the last London Chocolate Forum, that cacao ceremonies were ‘good fun’ – and now I can firmly agree!
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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.
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Kiran Grewal, Editor
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DECEMBER/JANUARY 2025/26 • KENNEDY’S CONFECTION • 3
Finally, I’m delighted to share that the London Chocolate Forum will take place at a brand- new venue in 2026: the iconic Hippodrome, London. With its rich history, central location and striking architecture, the Hippodrome offers a prestigious and inspiring setting that reflects the calibre of dialogue and collaboration our community brings to the Forum each year. We look forward to welcoming the industry there. It will come round sooner than we think!
And, I’m genuinely delighted to welcome onboard our contributor Clay Gordon, who reports from the Midwest Craft Chocolate Festival (page 38), offering an insightful look at why regional, nonprofit-led events matter. These festivals provide vital platforms for small makers, foster education and transparency, and strengthen local chocolate communities.
Alongside this, our features explore the technologies and trends in production today: from plant-based and upcycled ingredients (page 24), to next-generation confectionery machinery (page 40), AI and robotics in production (page 46), and the growing role of smart and connected packaging (page 52). Our exclusive Big Interviews with Amy Guittard (page 10) and David Archer of Sephra Europe (page 14) further ground these themes in leadership, heritage and strategic decision-making.
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