FEB 23


EDITORIAL Editor


Kiran Grewal kgrewal@kennedys.co.uk


Features Editor Suzanne Callander


scallander@kennedys.co.uk


Production & Design Paul Forster


pforster@datateam.co.uk


ADVERTISING Sales


Claire Hodder


chodder@kennedys.co.uk 01622 687031


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


Subscriptions Manager Nic Wood


nic.wood@c-cms.com Events


Claire Hodder


chodder@kennedys.co.uk 01622 687031


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


ACCOUNTS accounts@bizmediauk.co.uk EDITOR’s LETTER


Not only do we all love to indulge in a piece of chocolate or our favourite confectionery from time-to-time in our daily lives, but the industry is incredibly popular around seasonal holidays too. Even now, with Christmas and the holiday season feeling like a distant memory, heads have now turned to the thought of Valentine’s Day, and what normally pairs better with a bunch of fl owers than a beautiful box of chocolates? Hotel Chocolat’s ‘Just For You’ collection, launched exclusively for Valentine’s Day includes a Raspberry Smoothie chocolate and Strawberry Cheesecake chocolates, a ‘With Love’ selection box, and indulgent Milk Orange batons. Now if that doesn’t spell love, I don’t know what does!


In our extended news section you’ll see Mars, Incorporated has announced that it has signed an agreement to acquire Trü Frü, the Guild of Fine Food is offering 50 micro producers the chance to put one new product in front of its expert panel of Great Taste judges for free and Tony’s Chocolonely has launched two much-anticipated new fl avours as part of its Chocolate Love A-Fair with activist ice cream maker Ben & Jerry’s. Find out all the news from page 6.


This issue we take a closer look at what healthy ingredients are being utilised to steer confectionery into a new era of healthier snacking. Consumers are looking for an opportunity to indulge but they’re also demanding the products be transparent, ethical and healthy. It’s a tall order, but plenty of experts in the confectionery fi eld say it’s not only possible, it’s an exciting challenge with lots of potential! Hear more about it on page 14.


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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 Ltd, S15A London Road Maidstone, Kent ME16 8LY


Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091 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 Ltd. Part of the DataTeam Media Group Media Director Colin Wilkinson


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Kiran Grewal, Editor kgrewal@kennedys.co.uk


Registered in England No. 01160274. Entire contents © 2022 Kennedy’s Publications Ltd. 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 2023 3


Robotics is a developing market for the confectionery industry and while the use of robots is becoming more common in food manufacturing applications, they are still only used by a minority, with just one-in-ten food producers in Europe currently employing robot technology. Here, we look at how certain challenges have been overcome and the benefi ts that robotic technology can offer on page 24.


I hope you all enjoy this issue and keep an eye on our website, kennedysconfection.co.uk and our social media channels on Linkedin and Twitter for the latest industry news and exclusive feature content!


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