10/ 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
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
As we embrace the crisp days of October, we extend a warm welcome to the chocolate-focused edition of Kennedy’s Confection. In this issue, we invite you to embark on a journey through the ever-evolving world of chocolate.
Our spotlight falls on Kate Clancy, the Global Sustainability Director for Cargill’s Food and Bioindustrial Solutions. Join us for an insightful conversation on page 18 that unveils Cargill’s dedication to sustainability and their role in shaping the future of the industry.
In our recent journey through the world of chocolate, we had the pleasure of organising the London Chocolate Forum 2023, a gathering that left a lasting impression on our chocolate enthusiasts. This year’s forum was nothing short of a success, brimming with inspiring talks and thought-provoking discussions among industry leaders. It was a testament to the chocolate industry’s relentless pursuit of excellence, innovation, and sustainability, and we offer you a quick round-up of the event on page 16, with much more coverage to come!
Immerse yourself in the cocoa and ingredients sector as industry leaders narrate their companies’ histories, sustainability efforts, and commitment to moulding cocoa production according to evolving consumer preferences, on page 22. Further, explore the transformative endeavours in chocolate moulding and how it’s impacting the confectionery landscape on page 28. Delve into the significance of chocolate tempering as a precursor to enrobing, and uncover the complexities of the enrobing process itself on page 34.
And finally, In an era of sustainability, discover the shift towards more eco- friendly chocolate packaging solutions, where paper-based materials are emerging as a global trend embraced by leading brands, on page 40.
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
This edition is a delectable mix of insightful interviews, innovative product showcases, and in-depth features, offering a comprehensive view of the chocolate industry’s latest developments and trends. We hope you find this issue as satisfying to read as it was for us to curate.
Your feedback and suggestions are always valued, so please don’t hesitate to reach out. We thank you for being a part of the Kennedy’s Confection community!
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
Kiran Grewal, Editor
kgrewal@kennedys.co.uk
KennedysConfection.com Kennedy’s Confection October 2023 3
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