FEBRUARY2024


EDITORIAL Editor


Kiran Grewal kgrewal@kennedys.co.uk


Features Editor Suzanne Callander


scallander@kennedys.co.uk


Production & Design Marc Miller


ADVERTISING Sales


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@bizmediauk.co.uk EDITOR’s LETTER


Welcome to the February 2024 edition of Kennedy’s Confection, where we bring you the latest insights, trends, and innovations from the confectionery industry. In our news section, we dive into the most recent developments, including exciting product launches and industry updates that are shaping the landscape of confectionery. As we gloss over Valentine’s day and look to the next seasonal shake up - Easter! Chocolate eggs galore! Stay informed about the dynamic changes taking place in this ever-evolving sector from page 6.


Our Movers & Shakers segment highlights the talented individuals driving


progress within the confectionery industry. From new appointments to notable promotions, we celebrate the achievements of those making a significant impact on the industry’s growth and development.


This month’s features explore a range of topics crucial to the confectionery


world. From the advancements in chocolate tempering and enrobing technologies to the embrace of healthy ingredients, we delve into the innovations driving efficiency, quality, and consumer satisfaction. Discover how automated machinery is transforming chocolate production, and learn about the industry’s shift towards natural sweeteners to meet evolving consumer preferences.


Hygiene and cleanliness are paramount in confectionery manufacturing, and


our feature on best practices for cleaning and disinfection provides invaluable insights for maintaining impeccable standards, even with the use of CIP systems.


Additionally, we showcase the success story of a novice confectionery producer SUBSCRIBE


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, 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 Colin Wilkinson


reviving a beloved chocolate bar with the help of compact, automated moulding solutions. This tale of innovation and resilience underscores the potential for technology to empower small-scale producers in the industry. Read more on page 22.


Finally, we explore the benefits of robotics in confectionery manufacturing


on page 24, highlighting the efficiency and time savings offered by various types of robots. As automation continues to revolutionise production processes, understanding the advantages of robotics is essential for staying competitive in the market.


Kiran


Kiran Grewal, Editor kgrewal@kennedys.co.uk


Registered in England No. 1771113. Entire contents © 2023 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


KennedysConfection.com Kennedy’s Confection February 2024 3


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