11/ 22


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


Kennedy’s Confection was lucky enough to attend the Belcolade Innovation Day, hosted by Puratos at their Fringford Innovation Centre, earlier on in October. It was a privilege to be able to sit amongst business owners who use the belcolade products and to hear fi rst-hand what some of your questions were. It helped us, as a magazine, clarify which topics are of interest to our audience in those positions and will enable to us to tailor our content suitably. Since then, I’m pleased to say I have come away with some fantastic new relationships and not to mention a belly full of chocolate! Read our full report on page 12.


It is getting closer and closer to our renowned networking event, the London Chocolate Forum! We will be bringing you new information issue by issue, and I am so pleased to see so many of you interested in what will be an event to remember! If you’re interested in attending, hearing more about the event, or looking at collaborating, please take a look at our website: https:// londonchocolateforum.com or send us an email - we’re always happy to have a chat! At this time of writing we only have 3 spots left for our conference keynote speakers, so if you feel you have something to shout about, get in touch! On page 10, we introduce one of our keynote speakers, Joke Aerts, the lead on Tony’s Chocolonely’s Open Chain, and she tells us more about what she aims to cover on the day.


SUBSCRIBE


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, Suite 158, 80 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU 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 November 2022 3


Our long-form features this issue focus on fruit and nut ingredients, tempering and a closer look and what trends we are seeing in twist and wrapped confectionery packaging. Dive in to hear more from established and industry- leading companies on the topics that are shaping our ever-changing market. I look forward to getting going on our December/January issue, which will put the spotlight on more of these businesses in our Who’s Who section - not to mention a little review of the 2022 products that have blown us away. Stay tuned - it’s going to be a cracker!


EDITOR’s LETTER


Is anyone else completely nonplussed at the fact we are in November already? I don’t know about you, but the summer months feel as if they happened 10 minutes ago! As all thoughts lead to Christmas, a fantastic time for the confectionery and chocolate industry, I can’t help but not feel totally prepared for it. Don’t get me wrong, we’ve seen some fantastic product launches and I’m incredibly excited by what fl avour creations and combinations we have to look forward to. Find our extended industry news on page 6.


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