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FEBRUARY2025


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


As we settle into 2025, the world of confectionery continues to unfold in ways both sweet and surprising. This month’s edition of Kennedy’s Confection is a testament to the passion that drives our industry, with an exciting blend of tradition and transformation.


One of the most exciting highlights of this issue is our in-depth review of ProSweets


and ISM 2025 (page 8). As media partners of this pivotal event, we had the privilege of witnessing the incredible innovation on display there. There were some fantastic keynote talks on the expert stage too, and we thoroughly enjoyed seeing the synergy between ISM and ProSweets this year. It is always a key event in the Kennedy’s calendar, and a perfect reminder of how this sector, rooted in history, continues to push forward with bold ideas and a commitment to staying ahead of the curve.


On the topic of sustainability, our feature on Sustainable Production Practices


(page 32) takes a closer look at how the industry is embracing green solutions. It’s encouraging to see companies not only focusing on waste reduction and energy savings, but also collaborating to tackle broader challenges such as carbon footprint reduction. This is where technology, innovation, and responsibility come together to meet the expectations of both today’s consumers and tomorrow’s world.


Of course, we also cannot ignore the economic pressures that are shaping the market.


The rising cost of cocoa, explored in The Smart Cube (page 20), presents a complex challenge for manufacturers and consumers alike. As chocolate becomes an increasingly  indulgence with affordability.


Finally, if you’re looking for something fresh, our feature on Alternative Sweeteners SUBSCRIBE


Kennedy’s Confection magazine is available by subscription at the following rate for 10 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 Paul Ryder


Registered in England No. 1771113. Entire contents © 2025 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 


Kiran Grewal, Editor kgrewal@kennedys.co.uk


Kennedy’s Confection December/January 2024/25 3


& Sugar Reduction (page 14) takes a look at how brands are innovating to meet the demand for healthier indulgences. With the rise of natural sweeteners like Cargill’s  taste, it’s clear that even as consumers become more health-conscious, their cravings for sweetness are here to stay.


Whether you’re a manufacturer, innovator, or consumer, I hope this month’s pages inspire you as much as the industry itself continues to inspire us.


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