FROM THE EDITOR
Kennedy’s Co
Confection EDITOR’S LETTER A
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
s I write this month’s letter, I find myself in Toronto, a city with a thriving and increasingly influential chocolate community. One of the great privileges of publishing an international trade magazine is the opportunity to step outside our own markets and explore what innovation looks
like in different parts of the world. Confectionery may be a global industry, but some of its most exciting developments often begin at a regional level — whether that is a new approach to sourcing, a novel production technique, a distinctive flavour trend, or an entirely different way of engaging consumers.
During my visit, I will be speaking with several notable chocolatiers, including Soma Chocolate and As We Do Chocolate. Soma has earned an international reputation as one of Canada’s pioneering bean-to- bar chocolate makers, recognised for its commitment to origin-driven chocolate and inventive flavour development. As We Do Chocolate, meanwhile, has built its business around transparency, sustainability and direct relationships throughout the cocoa value chain, reflecting many of the values that are increasingly shaping the future of premium chocolate globally. I look forward to sharing insights from these discussions in future editions.
That focus on craftsmanship, collaboration and innovation leads naturally into one of the most exciting announcements surrounding our upcoming London Chocolate Forum 2026. We are delighted to welcome Isobel Carse, Owner and Chocolate Maker at Dormouse Chocolates and Chair of the newly formed Craft Chocolate Makers Association UK & Ireland, who will lead a keynote panel discussion examining a question that has become increasingly important across the industry: Why a Craft Chocolate Association?
The formation of the Craft Chocolate Makers Association UK & Ireland comes at a particularly significant moment. Independent makers are navigating many of the same pressures affecting the wider industry — volatile cocoa markets, rising costs, new regulations and growing consumer scrutiny — but often with fewer resources at their disposal. Organisations that bring businesses together, encourage knowledge sharing and provide collective representation have an increasingly important role to play in helping the sector thrive.
Isobel’s keynote promises to offer valuable insight into how collaboration can strengthen the craft chocolate movement and why collective action matters at every level of the value chain. As craft chocolate continues to mature from a niche category into a recognised and growing segment of the global market, these discussions are becoming increasingly relevant for businesses of all sizes. If you haven’t gotten your early-bird ticket for the Forum yet, I highly recommend you scan the QR on the contents page and grab those now.
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
Elsewhere in this issue, we continue exploring many of the themes currently shaping confectionery manufacturing. On page 16, our Flavours and Colours feature examines how suppliers such as GNT and ADM are advancing the use of plant-based ingredients to deliver exceptional colour and flavour performance. On page 20, we investigate the opportunities and challenges presented by high-speed production lines, where manufacturers are striving to increase throughput while protecting product integrity.
Sustainability remains a central priority across the industry, and our Circular Economy feature on page 26 gathers practical advice for businesses looking to embed circular principles throughout their operations. This is complemented by our packaging feature on page 32, where Metsä Board outlines three important considerations for brand owners evaluating packaging materials in an increasingly complex regulatory and environmental landscape.
I hope you enjoy this month’s issue and find plenty of ideas, insights and inspiration within its pages. As always, our goal is to bring you thoughtful reporting from across the confectionery world — whether those stories originate in London, Toronto, or anywhere else innovation is taking place. We always welcome your feedback, so please do not hesitate to get in touch with the Kennedy’s team.
Registered in England No. 1771113. Entire contents © 2026 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
Kiran Grewal, Editor
kgrewal@kennedys.co.uk
JUNE 2026 • KENNEDY’S CONFECTION • 3
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
