BIG INTERVIEW


their stock to our social enterprise, Community Shop, which can used to help create positive social impact.


From what you see across the market, where is confectionery surplus most commonly generated – overproduction, forecasting inaccuracies, packaging or labelling changes, retailer delistings, seasonal stock, or somewhere else? Why? It’s rarely one cause - we redistribute surplus confectionery products for a variety of reasons. There are the obvious seasonal occasions or delists where we take residual stock, but there are other reasons. We get loose products that need repackaging and labelling, where individual items that were intended for a multipack don’t have barcodes, for example. In our high care


THERE WILL ALWAYS BE AN UNFORESEEN SITUATION


THAT HAS CREATED SURPLUS.


facilities we can handle naked unpackaged products and work-in-progress product and safely repackage, weigh and label them to make them compliant before selling them through our stores. Or there might have been a labelling error, or products that were intended for foreign markets. We are also able to take ingredients and component


Holly Mobley OCTOBER 2026 • KENNEDY’S CONFECTION • 23


parts, which we can use to create new ‘one- off’ confectionery products. We can pretty much handle anything and make it safe and compliant for resale through our Surplus Supermarkets and our Community Shops.


How has the approach from manufacturers and retailers changed in recent years? Are businesses becoming more proactive about identifying and managing surplus before it becomes waste? There has been a huge shift across the confectionery sector in recent years, with manufacturers and retailers continually looking for ways to stop surplus happening in the first place, however, even the most sophisticated production and supply chains will still create some surplus so it’s important that there are systems in place


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