FROM THE EDITOR


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


EDITOR’S LETTER A


nd just like that, we bring you the October edition, and we are somehow even closer to the end of 2025. This issue includes new ingredient innovation to the role of luxury packaging and production — it captures a sector that’s full of


possibility and remaining fluid in changing times. The past few months have been a whirlwind, not least because I made the trip back to England from Malaysia to host this year’s London Chocolate Forum. It was wonderful to touch base at home and reconnect with so many familiar faces from across the chocolate and cocoa value chain.


And what a Forum it was. With delegates representing over 50 organisations — from cocoa farmers and sustainability leaders to manufacturers, NGOs, and global brands — this year’s event reminded us why this industry thrives on collaboration. The conversations were honest and forward-looking, from Chris Vincent’s keynote on the future of traceability to panels exploring farmer livelihoods, climate resilience, and innovation in storytelling. There was a real sense of optimism in the room — that despite the challenges of soaring cocoa prices and regulatory shifts, progress is possible when we work together.


That spirit of connection and innovation has carried through the wider industry too. At PPMA (page 10), automation and packaging technologies took centre stage, showing just how quickly manufacturing is adapting to meet the twin demands of efficiency and sustainability. And as our Movers and Shakers (page 42) section highlights, there’s no shortage of talented individuals driving that transformation forward, proof that the future of confectionery is as much about people as it is about process.


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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


Registered in England No. 1771113. Entire contents © 2025 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


OCTOBER 2025 • KENNEDY’S CONFECTION • 3


Elsewhere in this issue, we look into some of the forces shaping confectionery’s future. Novel Ingredients (page 20) explores how functionality and wellness continue to influence R&D, while 3D Printing in Confectionery (page 26) shows how technology is unlocking new forms of creativity. We also examine the evolution of Luxury and Gift Packaging (page 34), an area where craftsmanship, sustainability, and emotion meet. Packaging plays a huge role in a brand’s messaging, and building customer loyalty, and in this feature we look at some fantastic examples.


Wherever you’re reading this — at your desk, on a flight, or maybe even with a bar of chocolate in hand (I packed my bars of Oumé chocolate to eat on my travels!) — I hope this issue gives you fresh insight into the stories and ideas driving our industry forward. I, myself, am now writing this from Australia, and I hope to bring the insights I glean from this side of the world into our global magazine.


Thanks, as always, for reading, and for being part of the Kennedy’s community.


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