MOULDING AND DEPOSITING SUSTAINABLE PRODUCTION
Energy efficiency: Syrup is deposited at final solids, with excess water being evaporated in the cooker under vacuum. This reduces overall energy consumption when compared to traditional drying processes.
Reduced product waste: Depositing directly into solid moulds eliminates the need for starch trays, significantly reducing material waste.
No drying needed: The process does not require drying of the products during or before the conditioning stage, which also helps decrease energy use. Focusing on food waste
Reducing food waste can also help confectionery producers to make
34 • KENNEDY’S CONFECTION • FEBRUARY 2026
AI CAN BE USED TO COLLECT DATA AND TURN IT INTO
ACTIONABLE INSIGHTS TO HELP BUSINESSES UNDERSTAND WHERE INEFFICIENCIES LIE IN THEIR FACTORIES”
significant sustainability gains. Emma Piercy, Head of Climate Change and Energy Policy at UK-based Food & Drink Federation (FDF), cited digital technology and artificial intelligence (AI) as offering new and innovative ways to help identify and reduce food waste in the production process. AI can be used to collect data and turn it into actionable insights to help businesses understand where inefficiencies lie in their factories. It can also enable businesses to model and forecast the impact of different interventions on food waste. Waste company, Zest, for example, has
partnered with UK food producers to trial technology that demonstrates how AI can be used to reduce food waste. The technology uses cameras and algorithms
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