23
EDITORIAL Editor
Kiran Grewal
kgrewal@kennedys.co.uk
Features Editor Suzanne Callander
scallander@kennedys.co.uk
Production & Design Clare Disano
claredisano@gmail.com
ADVERTISING Sales
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@bizmediauk.co.uk EDITOR’s LETTER
Get ready for the November edition of Kennedy’s Confection magazine, where we bring you the latest industry updates, exclusive interviews, and in-depth features.
Our Industry News section (Page 6) is your go-to spot for the freshest updates
in the confectionery world. From groundbreaking innovations to the latest trends, we’ve got it all. Our Industry Insight (Page 10) explores how Bühler’s ChocoX modular approach is transforming the game, enhancing end product variety, sustainability, and operational fl exibility. This feature is a must-read for anyone curious about the future of confectionery manufacturing.
Turn to Page 8 for our Big Interview with Fabio Campanile, Global Head of
Science & Technology for Taste & Wellbeing at Givaudan. Get ready for an insider’s look into the fascinating world where science meets the sweet tooth. Fabio shares his insights on the intricate dance of fl avours, tantalising our taste buds and sparking the imagination of confectionery enthusiasts.
Flip to Page 26 for an exclusive preview of the Food Ingredients Europe event.
It’s not just an expo; it’s a gathering of global food and beverage professionals sharing insights that will shape the future of the industry. Get ready to be in the know about the trends that will be shaking up the food ingredients space and innovating our products. The Kennedy’s team will be attending the show in Frankfurt this year, so if you haven’t already booked a press slot, please reach out if you’d like to meet!
The heart of our edition lies in our features. Fruit & Nut Ingredients (Page 14) 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, 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 Colin Wilkinson
K�r��
Kiran Grewal, Editor
kgrewal@kennedys.co.uk
Registered in England No. 1771113. Entire contents © 2023 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
KennedysConfection.com Kennedy’s Confection November 2023 3
takes you on a journey exploring the everlasting appeal of this classic combination. Dive into the blend of fl avours and uncover the health benefi ts that keep them in high demand. On Page 20, Sorting & Inspection unveils the confectionery industry’s best-kept secret: machine learning. Discover how this transformative technology is not just dispelling myths but also driving innovative solutions for quality control and operational effi ciency.
So, grab your favourite treat, settle into a cosy spot, and get ready for a confectionery journey like no other. See you soon!
NOV
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
