Contents 10/23


“As we look to the future, we will


keep finding new ways to advance the relationships, models, and platforms we have built with our partners to make a positive impact on a much larger scale”


NEWS 6 INDUSTRY NEWS


The latest news in the confectionery industry


PRODUCT FOCUS 10 BENEO


Create excitement with plant-based products INTERVIEWS


18 BIG INTERVIEW Kennedy’s Confection sits down with Kate Clancy, Global Sustainability Director for Cargill’s Food and Bioindustrial solutions


FEATURES


22 COCOA & INGREDIENTS Cocoa industry leaders discuss their companies’ histories, sustainability efforts, innovation, and commitment to shaping cocoa production for evolving consumer preferences


28 CHOCOLATE MOULDING Key players in the chocolate moulding industry are spearheading innovation, adaptability, and sustainability, transforming the confectionery production landscape


34 TEMPERING & ENROBING Why chocolate tempering is so important as a precursor to enrobing and looks in more depth at the enrobing process itself


12 Bühler


Bühler discusses the launch of its advanced chocolate enrobing machines


14 Latini Hohberger Dhimantec Latini Hohberger Dhimantec demonstrates a commitment to innovation, efficiency and quality


EVENTS


16 LONDON CHOCOLATE FORUM 2023 REVIEW


A recap of a successful London Chocolate Forum full of inspiring talks and conversations amongst industry leaders


40 CHOCOLATE PACKAGING TECHNOLOGY


The move to more sustainable chocolate wrapping solutions, where paper-based materials are being seen by global brands as the way forward


KennedysConfection.com


Kennedy’s Confection October 2023


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