big interview
changemakers. I am a guest lecturer, panellist, and juror for case competitions in leading business universities of Nanyang Business School, ESSEC, and the Singapore Institute of Management. Confetti Snacks has been used as a case study on topics of marketing, branding and entrepreneurship to inspire the next generation of youth entrepreneurs.
Could you elaborate on the process of selecting and sourcing the “misfit” produce for your snacks? How do you ensure their quality and safety? The scrumptious plant-based snacks are colourful, vibrant and made from real sliced veggies and fruit. We work with an ecosystem of farms, producers and supply chain partners to filter out produce that are imperfect but edible to feed into our manufacturing process. The baked snacks are tasty, an excellent source of vitamins and minerals, gently upcycled from imperfect produce or crop surplus to alleviate food waste. We work only with production systems that meet international food safety standards and we undergo regular audits to ensure their superior quality.
What challenges did you encounter while developing your unique baking process for the veggie chips? We went through hundreds of experiments to perfect the recipe. The texture, mouthfeel, crunch, nutrient density took numerous years to perfect. It was a challenge to source the best chefs, food scientists and technologies to create the most delicious and nutrient dense snacks from real produce. If we are going to seduce consumers to snack healthier, it has to taste excellent. It has to be so delicious that they are not interested in going back to the junk snacks. We do not compromise the taste, and that is the reason why we have
bakeryproduction.co.uk Kennedy’s Bakery Production August/September 2023 7
won numerous international accolades for our award winning artisanal vegetables and fruit chips.
How do you ensure that the nutrients and vibrant colours of the vegetables are preserved during the baking process? We are extremely gentle with our produce. We dry and bake them gently at a very low temperature before we season them with award winning flavours curated by our chefs and innovation team. We treat every vegetable with respect, and
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
