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


Our ProSweets/ISM Review (page 14) takes a deeper look at the technologies, product launches and strategic direction that defined this year’s event. What continues to impress is the breadth of innovation on display: from ingredient reformulation and advanced automation to packaging solutions responding directly to tightening EU regulation. Beyond the exhibition halls, Cologne remains one of the most valuable spaces for understanding where the industry is heading commercially and culturally. It is where trends crystallise — whether in sugar reduction, sustainable sourcing or premium positioning — and where partnerships are strengthened face-to-face.


It was also fitting that this month’s Big Interview (page 10) with ofi followed directly from their showcase at the show. In conversation with Simon Brayn Smith and Irene Ter Laak, we explore how the company is redefining the meaning of “fine flavour” cocoa — moving the discussion beyond tasting notes to encompass traceability, farmer partnership and long- term value creation. The timing feels particularly relevant as the industry reassesses what quality truly means in a time of volatility, climate pressure and evolving regulation.


As I write, the World Cocoa Foundation Partnership Meeting has just wrapped up alongside Chocoa, bringing together many of the same themes around resilience, regulation and origin leadership. We’ll be bringing readers dedicated coverage from the event, with insights through our editorial collaboration with Tony Myers of CocoaRadar, whose market intelligence continues to add valuable context to these discussions.


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Set up in 1890, Kennedy’s Confection is the longest– established magazine in the trade and is distributed


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


Kiran Grewal, Editor kgrewal@kennedys.co.uk


FEBRUARY 2026 • KENNEDY’S CONFECTION • 3


Elsewhere in this issue, we examine the technical shifts in modern production: from Alternative Sweeteners & Sugar Reduction (page 22), where integrated systems are rebuilding taste and texture, to Precision Depositing and Moulding (page 26), and Sustainable Production Practices (page 32). Packaging remains high on the agenda, with coverage of Packaging Innovations & Empack (page 20) and our feature on Eco-Friendly Packaging Innovations (page 40), as regulatory clarity begins to drive more decisive change across the sector.


Finally, we are pleased to confirm that the London Chocolate Forum 2026 will take place on 5 October. Positioned later in the year, the Forum will build directly on the strategic conversations unfolding now at ProSweets/ISM and the WCF Partnership Meeting, providing an opportunity to take stock of progress and confront the next wave of industry movement. As cocoa markets, regulation and sustainability frameworks continue to evolve, October offers a timely moment for reflection, alignment and forward planning.


As always, thank you for reading and being part of the Kennedy’s community.


EDITOR’S LETTER F


ebruary is always a month of momentum for the confectionery industry. The calendar begins in Cologne and quickly gathers pace across Europe, setting the tone for the year ahead. As media partners of ProSweets/ISM, we had the privilege once again


of being at the heart of that energy — and this issue reflects just how important the show remains for the global sweets and snacks sector.


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