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XXX SUSTAINABILITY How businesses have furthered credentials their environmental and continued to make progress
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PACKAGING TECHNOLOGY PACKAGING The latest in packaging innovations and developments in the field for the sector International WWW.IN-CONFECTIONERY.COM THE LEADING INDEPENDENT CONFECTIONERY TITLE CONFECTIONERY INDEPENDENT LEADING THE Honouring Tradition in Chocolate Making Chocolate in Tradition Honouring artisan ingredients in Jamaican authentic Embracing confectionery CLEAN LABEL cleaner ingredient labels in cleaner ingredient confectionery and bakery Creating a toolbox to embrace Creating
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Publisher - CEO David Rossiter • +44 (0) 1622 823920 Welcome to the new issue of [email protected]
Production Manager Emma Hampshire • +44 (0) 1622 823922 International Confectionery [email protected] s we reach the halfway point of 2020, it is overwhelming Editor to think of how much the world has changed in this Kiran Grewal• +44 (0) 1622 823922 [email protected] short space of time. As I saw the New Year in, I certainly didn’t expect to be writing this on my dining room table, Asimultaneously scouring the internet for more news on Coronavirus Designer Rochelle Mills • +44 (0) 1622 823922 death tolls and protests all around the world for George Floyd [email protected] and police reform.
Project Manager Mason Ponti• +44 (0) 1622 823925 Now, what does this have to do with confectionery you’re probably [email protected] wondering - well actually, if as individuals we can all actively pick up a book, or read an article and educate ourselves further on Group Sales Manager these global issues, then as businesses we could implement this Duncan Armstrong • +44 (0) 1622 823920 [email protected] too. Are we as inclusive as we should be? Are we celebrating black voices as much as we can? It really is food for thought. Office Manager Karen Collier • +44 (0) 1622 823920 Upon my own research I came across a business called YARD [email protected] Confectionery, an independent artisan chocolate business in London, that truly brings back the art and luxury of chocolate making. I learned more about the business and we discussed some important issues on page 24.
Despite the shock and uncertainty surrounded by the Coronavirus pandemic, businesses in the food and drink industry have been largely optimistic, and we were pleased to see the likes www.hand-media.com of TOMRA and Syntegon expanding their digital output to reach their audiences in new ways, this kind of forward-thinking is what will get us through the pandemic, stronger than ever. On page 32 International Confectionery Published by hand media Syntegon goes into more detail about three new developments in Goldings, Elphicks Farm,Water Lane, packaging that they unveiled during their very own virtual show. Hunton,Kent, ME15 0SG. UK. Telephone: +44 (0) 1622 823920 CBD infusions have been growing in popularity over the last couple Fax: +44 (0) 1622 823933 Email: [email protected] of years and right now it really is having a moment - whether it’s Website: www.in-confectionery.com in vape juice, beauty creams or confectionery. I, for one, didn’t know enough about how it all works, so American manufacturer Subscriptions abelei, not only unravels the definitions of CBD and THC but Contact Karen Collier explains the benefits of this novel food and what flavour profiles, on +44 (0) 1622 823920 or email [email protected] like coconut and caramel, can blend nicely with cannabis. I am now absolutely an Reprints advocate - and who can blame me? If you For reprints of specific pages need convincing head on over to page 44. within this magazine please telephone Duncan Armstrong on +44 (0) 1622 823928 or email: As always I want to remind everyone [email protected] to stay safe, whether you are shielding for more details. or a key worker, our resilience and determination in the face of mass Designed and produced change will be worth it when we by hand media internatioal © 2020. IC/06/20 come out of this stronger and wiser.
If you’d like to submit relevant news stories Kiran Grewal or feature content for the next issue of International Confectionery please email [email protected] Editor
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 1 06 Industry News 22 Ferrero announces new Vice President Business and Nestlé joins forces with Deliveroo Partnerships 18 Product Launches NOMO launches new hazel-not bar and Pop-Tarts launch nostalgic Confetti Cake Bites 22 Business Partnership Uelzena bolsters it's buisness by announcing a partnership with BHI 24 Artisan Chocolate Yard Confectionery discuss the growing need for luxurious chocolate and authentic Jamaican flavour profiles 28 Clean Label DuPont launches a brand new toolbox to help bakery business implement a way to introduce clean label in their baking process
2 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com 36 Packaging Technology
32 Developing business and adapting to change
32 Packaging Technology Syntegon, CAMA and Schubert all discuss the latest innovations in packaging technology and why they necessary today 38 Latest Trends 44 Cannabis Confectionery A closer look at the developing trends in the confectionery and wider food market 44 Cannabis and Confectionery Getting to the crux of the opportunities in CBD and THC infused confectionery and why people are raving about it 50 Sustainability Hershey extends its Cocoa For Good programme and Salience offers insight in utilising digital presence 64 What's On Giving you an overview of the key confectionery events across the globe for this year 50 Sustainability
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INCONFECTIONERY www.in-confectionery.com @INCONFECTIONERY Cargill MacLennan Dave CEO and Chairman Cargill joinsleaders 27 from across Minnesota in committinginvesting to in substantive change serve we communities and organizations our in justice social and inequities racial address to Rocher Ferrero thoughtfulA show to way you care stay is to #staysafe #stayhome safe stay and home GET IN TOUCH WITH INTERNATIONAL CONFECTIONERY Facebook, or Twitter LinkedIn, on us with Connect we look forward hearing to your thoughts and industry. the in topic latest the on opinions
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Kanegrade Ingredients Brochure 2019 FINAL.indd 1 05/09/2019 13:02 Raj Singh joins tna as Whipping up demand Group Aftermarket & for California Walnuts Services Manager ver one million walnuts are used every eading food processing and week in the manufacture of Walnut packaging solutions provider, OWhips at Halifax, West Yorkshire, and Ltna, has strengthened its California has been supplying quality walnuts commitment to provide world-class for their production over the years. The original technical support and aftermarket Walnut Whip contained walnuts that had been care for its customers with the broken during handling and transportation and appointment of a new Group were therefore not suitable to be placed on the Aftermarket & Services Manager. top. It was later marketed with an extra walnut taste experience,” says Jahan. Raj Singh joins the team to bolster on top, and subsequently the walnut inside was Peter Meadows from The Garden the aftermarket experience for removed to leave one singular walnut outside. Marketing & PR, the trade representative tna’s global customer base. “Chocolate and walnuts are a perfect for California walnuts in the UK, says: “Our With over 20 years of experience pairing,” says Mickael Jahan a leading overall goal is to communicate that California in managing global customer service development Chef in the UK, with many walnuts offer a number of attributes, over and operations networks, Singh years’ experience working with walnuts. other origins – great taste, consistency, brings a successful combination of “California walnuts are not bitter so the taste outstanding food safety, ideal for flavouring business acumen, process and texture in couverture chocolate is very and texture profiles, always high quality knowledge and system subtle,” he adds, “Most people would typically and available all year. California walnuts implementation know-how to tna. expect other nuts such as almonds or brazils to are so incredibly flexible that they can Responsible for the organisation’s be covered in chocolate, however both nuts enhance the taste and texture of a wide aftermarket customer services have a very unique crunch requiring more range of products including, of course, globally, Singh will focus on further pressure to break the nut in the mouth. confectionery. We want manufacturers boosting standards in customer Walnuts are quite different, and although| to understand why they should specify care including its my-tna 360° they do have a crunch it is significantly softer California as their origin of choice.” customer care programme – and the nut itself creamier, creating a unique from troubleshooting technical issues to providing solution upgrades that facilitate advances Cama Group addresses in productivity and up-time. pandemic concerns Alf Taylor, tna Managing Director & CEO, said: “Raj’s experience is a perfect fit with our strategy to hanks to its deployment of advanced continually drive the quality of our contemporary automation solutions, aftermarket services and we are TIndustry 4.0 concepts and looking forward to building on this comprehensive on- and off-machine commitment to our customers with connectivity, Cama is now able to virtualise innovative and reliable technical every step of a project: from initial design support. Our customers rely on their concepts, through build, testing, equipment to be operating at commissioning & installation, and beyond, located close to the machine’s primary maximum efficiency with minimum for ongoing maintenance and support. operational elements, give customers downtime and our 360-customer Cama’s new Live FAT (Factory Acceptance real-time video access to machine tests – using care programme supports these Testing) is the latest addition to its extensive their own protocols and project specifications – requirements.” digital-capabilities portfolio, which also live from Cama’s premises. In addition to the Singh’s previous aftermarket encompasses pre-sales visualisation, comprehensive overview given by the smart leadership experience spans the virtual design (using augmented reality) cameras, customers can also access food and healthcare industry. This, and virtual commissioning. complementary cameras covering static coupled with his numerous roles “The launch of our Live FAT service comes at equipment, such as electrical panels. spanning customer service the perfect time,” explained Daniele Bellante, Sharing of the visual information and data management and service product CEO at Cama Group. “Someone once said streams is via a secure, invite-only Microsoft management, service delivery and that necessity is the mother of invention, and Teams portal, accessed using a computer, administration, supply chain this is especially true in the current business tablet, or phone. High-definition cameras management and quality control, climate. Although we have been working on coupled to dedicated visualisation soft throughout Australia, New Zealand the technology for some months now, its are and auto lighting, ensure the clearest and South East Asia, made him a virtual, on-line approach is proving incredibly possible views, immaterial of the viewing frontrunner to lead aftermarket pertinent and beneficial in these times platform. Customers also have the option care in tna. of lockdown and separation.” to go full screen on particular views, Using the Live FAT Platform, smart cameras to get even more detail.
6 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com MayJune 20
Synergy Flavours launches Dairy by Nature News ynergy Flavours, a leading supplier of dairy products, to nutritional, bakery, in Brief flavours, extracts and essences for beverage, confectionery and even savoury Sthe global food and beverage industry, applications. The portfolio delivers authentic has announced the launch of Dairy by taste, added functionality – such as Chocolate turtles inclusion Nature, a new dairy portfolio of custom enhanced process stability – and long- from Pecan Deluxe solutions for both traditional and plant- lasting mouthfeel. The solutions can be used based products, in Europe and Asia. as primary ingredients to replace or mimic Inclusions giant Pecan Deluxe is once Dairy by Nature combines Synergy’s all- dairy, or to enhance the flavour of existing again aiming to delight consumers, natural flavour creation expertise with the dairy ingredients, such as butter, cream and supplying the dessert and bakery proprietary dairy technology of its parent cheese. They have been layered to replicate sectors with its ever-expanding range company, Carbery, which has more than 50 the rich, creaminess of dairy, whether used in of innovative products – this time in the years of Irish dairy heritage. The result is a standard or dairy-free formulations. form of miniature chocolate turtles. new line of authentic dairy and dairy-free Unlike typical dairy flavours that simply A new shape for 2020, these eye- flavours designed to enhance dairy add a singular top note, such as caramelised catching sweet treats are inspired by indulgence and build back taste. Dairy by butter or condensed milk, Dairy by Nature the popular US chocolate shop classic Nature optimises flavour in a variety of provides enhanced mouthfeel and prolonged ‘turtle candy’ and are set to become a products. It also masks undesirable off- flavour delivery instead of a short-lived firm favourite on UK production lines. notes in calorie-reduced and dairy-free burst of flavour. The range also provides These cute creations can be made in recipes to deliver the healthier, great tasting the means to give consistent flavour, standard milk, white or dark chocolate products that consumers expect. such as managing flavour variability in or, for the ultimate melt-in-the-mouth Dairy by Nature adds value to a wide range dairy ingredients and masking undesirable experience, can be created from low- of applications – from fresh and cultured notes in plant-based alternatives. melt compounds of the same flavours, as well as a striking pastel pink option. Unlike the traditional American recipe containing pecans, no nuts are included, ProSweets Cologne relies on good making them ideal for a wide range of partnerships during turbulent times non-allergenic applications, including bakery products, confectionery, upplier trade fair for the snack and desserts and ice creams. confectionery industry extends early Sbird offer for stand bookings until 29 May 2020. Like all international trade fairs, ProSweets Cologne will also play a decisive Bühler pays tribute to company stalwart role in the post-corona era in showing and pioneer of the SORTEX sorter participating industries the solutions and trends for a successful future. Bühler, the global leader in food Production, logistics, sales and processing and optical sorting solutions, communication will see increasing change – has paid tribute to inventor and highly- networking among stakeholders, reactivating respected engineer Herbert Max economic relationships and establishing new Fraenkel, who helped to design the business will be more important than ever world’s first Sortex Sorter known as before. Trade fairs will be vital in this regard the SORTEX G1, launched in 1947. because they are an important building block Having started as an apprentice, | for the economic growth of companies. who remained at Bühler until retirement, Fraenkel quickly established himself as ProSweets Cologne is therefore already China, Thailand and the United Arab an instrumental part of the business and working on suitable formats in order to rise to Emirates. Collectively, the network of around many of the early patents, if not all, were these challenges. The aim is to offer all 19,000 exhibitors and close to 600,000 thanks to his tenacity and expertise. market participants at times such as these visitors constitutes a size that is unique in the Following news of his death, friend new solutions at an early stage, which industry worldwide. The planned events in and colleague Ben Deefholts, senior provide a chance for rapid economic Asia already provide new opportunities for research engineer, Bühler Sortex, said recovery and lay the foundation for the businesses to kick-start in the fall. during the early days, Fraenkel was continued future success of the industry. Building on the potential of the network, ultimately responsible for specifying A key pillar of Koelnmesse is its global ProSweets Cologne offers its exhibitors and every machine that went into network of trade fairs in the food & foodtec trade visitors additional support via manufacturing, and could often sector. This provides unique access to the numerous communication channels, which be found tinkering with the machines entire international food industry, including allows them to stay up to date and reach their for special applications almost as growth markets such as Brazil, Colombia, customers when there are no trade fairs. they were being packed. www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 7 Fudge Kitchen sets Olam Cocoa donates food and the benchmark for medical supplies across Africa care during COVID 19 lam Cocoa has announced a package he last weeks have been of support to provide personal marked by uncertainty, Oprotective equipment (PPE) and Tanxiety and isolation; but it important medical supplies to cocoa farming has also marked out individuals communities tackling COVID-19 across Central • Over 1,200 hands-free washing and businesses. Fudge Kitchen and West Africa. Farming cooperatives, stations in farming communities MD, Sian Holt, and her team are hospitals and health centres will receive much- across the four countries one such exceptional example, needed equipment including face masks, • Radio broadcasts on more than 30 local whose support of their customers, surgical gloves, hand sanitiser, thermometers stations in Ghana, Nigeria and Cameroon community and particularly their and hands-free washing stations. providing important public health staff has characteristically gone Vulnerable communities will also receive information and advice to one million cocoa the extra mile. food parcels to help cocoa farming families farmers in rural villages “Our team is employed on the who are struggling with the rising price of basic • 1,970 posters and push notifications basis of being particularly food staples as a result of the pandemic. In on WHO guidance around hygiene, fabulous,“ said Holt, “a more Nigeria, where the cost of some staples has social distancing and child labour creative, talented, maverick bunch almost doubled during the crisis, Olam Cocoa prevention to increase awareness you’d be hard pushed to find. All has already distributed 9,600 boxes of food, in cocoa communities in Côte d’Ivoire 60+ of them are the lifeblood of each box providing enough meals to feed a • A continued commitment to delivering Fudge Kitchen and we are very family of four for three days. Good Agricultural Practice training to much a family, with some having This package of support includes: help cocoa farmers improve yields and worked with us for over 35years. • 99,500 masks for health workers incomes. That includes developing Maintaining that sense of and farmers in Côte d’Ivoire, new training videos in Nigeria delivered belonging, of unity while Ghana, Nigeria and Cameroon via LED screens on mobile vans where safeguarding their health, mental • 30,900 bottles of hand sanitiser it is not possible to safely visit health and their jobs, as far as we for health workers and farmers farmers in person. are able, has been central to my across the four countries planning during the coronavirus.” This protective prioritising has translated into keeping Barentz announces acquisition of USA-based Ingredients Inc communications regular, information transparent and silliness maximised, including: arentz International, a leading global Ingredients Inc strengthens morale boosting, madcap weekly distributor of life science ingredients, Barentz’ national USA coverage. challenges for prizes, pitting the Bhas expanded its activities in the Jim Stewart, founder and Managing seven shops, production and dynamic world of taste and nutrition. The Director of Ingredients Inc is looking management teams against each company proudly announces its acquisition forward to joining Barentz. “This is a promising other, in crazy competitions that of Chicago-based Ingredients Inc – a very new route, from which both parties will capitalise on the creativity, successful family business in the USA, immediately benefit from each other’s theatricality and famous game-on- and a leading developer and supplier of strengths,” he remarked. “For Ingredients Inc, ness of the Fudge Family. These high-quality ingredients to food and beverage, and for me personally, the customer-centric have ranged from recreating pet food and nutraceutical manufacturers. and entrepreneurial spirit of Barentz are of famous works of art, home movie Highlights: key importance. We are a family business remakes of classic films and • The acquisition diversifies Barentz’ with an extraordinary passion for our fudge-making themed, homemade sources, enabling it to deliver a wider customers. We see the same attitude at playdough sculptures. range of high-quality ingredient Barentz: To always strive for better solutions.” solutions in the USA market. For Barentz’ CEO, Hidde van der Wal, • Ingredients Inc and Barentz share a proven Ingredients Inc’s expertise is an excellent track-record in developing, formulating, addition to the Barentz family of life science manufacturing and producing ingredients solutions. “This is the way to bundle all the and custom-blends for their clients. Both expertise and skills that we have throughout companies add value by developing new our organisation towards developing and ideas and innovative solutions through implementing innovative and suitable their expertise and network of specialised solutions,” he said. “Ingredients Inc has application laboratories. an excellent national USA coverage and • With headquarters in Chicago, and we see many opportunities to add our serviced by a network of warehouses, network and our solutions to the country.”
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IntConfectionery_April2020_190x130_Satzspiegel.indd 1 16.03.2020 13:17:40 GNT launches new options in Brilliant Nestlé partners with Deliveroo Orange range ou can now have KitKats delivered NT Group has launched directly to your door, just like your favourite takeaway. Nestlé has joined two new EXBERRY Y forces with Deliveroo’s Essentials delivery GColoring Foods that deliver bright orange shades in powder and platform to make sure consumers can still get oil-dispersible formats. Made from some of their favourite items without the need paprika and carrot, the new Brilliant to pop to the shop. Orange products provide solutions Now you can order a variety of chocolate, for a range of applications. sweets or snacks, including KitKat two finger you can’t justify popping to the shop just for a The EXBERRY Shade Brilliant bars, Fruit Pastilles and San Pellegrino. You can KitKat to get you through the final hours of your Orange powder is oil-soluble and also have instant coffee delivered to your door working day, Deliveroo is here to deliver a range water-dispersible. It is designed for a within minutes with tins of Nescafé Azera or of Nestlé snacks and drinks to your door in as broad range of applications Nescafé Cappuccino sachets. little as under 30 minutes.” including non-aerated The deliveries are available from 11 Nestlé has announced extensive efforts confectionery, bakery and savoury Deliveroo Edition sites in Leeds, London, for pandemic support, having previously products. The oil-dispersible Manchester and Nottingham. announced it is donating more than £4 million EXBERRY Shade Brilliant Orange Alexandre Manoukian, e-commerce lead for of products to food banks, the NHS and other Intense, meanwhile, is ideal for Nestlé Professional, said: “With people not able key workers in the UK and Ireland while compound coatings, spray-coated to just pop to the shop as easily on their lunch continuing to supply the nation with food and oil seasonings and other fat- break for their favourite drink or snack, it made drink and working closely with trade union based applications. complete sense for us to be able to work with partners GMB and Unite to ensure a safe The powder and oil-dispersible Deliveroo to bring it directly to their door.” working environment across its manufacturing, options are available in addition to Arabella Jenkins at Deliveroo said: “When supply and distribution operations. the existing EXBERRY Brilliant Orange liquid format. The new products are Arla Foods Ingredients launch pH-independent and offer good light and heat stability as well as a good clean label concept in China shelf life. They are 100% plant- based, halal and kosher, and made rla Foods Ingredients has launched without any chemical solvents. As a clean-label concept to help such, they offer a perfect clean-label Abrands meet growing demand replacement for artificial colourants for ambient yogurt in China. as well as additives such as annatto, The new solution is the first of its kind. It uses beta carotene and paprika extract. Nutrilac YO-4575, a 100% natural whey protein, Sonja Scheffler, Product Manager to give unrefrigerated yogurts a premium at GNT, said: “We are delighted to positioning with all-natural ingredients. add these new Brilliant Orange Nutrilac YO-4575 is unique due to its heat- products to our range of EXBERRY stability and texturising properties. It keeps Coloring Foods. With a liquid format ambient products smooth and stable To help manufacturers meet this need, already available, it means we can throughout shelf life without the need for Arla Foods Ingredients has created an help manufacturers deliver stunning additives or preservatives ambient stirred yogurt concept containing orange shades for a vast range of Yogurt sales are growing faster in China just five all-natural ingredients. food and drink applications.” than anywhere else in the world, with ambient It contains more than 3% protein, with EXBERRY Coloring Foods are yogurt the fastest growing segment in the Nutrilac YO-4575 providing high nutritional made from fruit, vegetables and country’s liquid dairy market. The category, value due to its high amino acid content. edible plants using only gentle which accounted for almost 30% of China’s Like all of Arla Foods Ingredients whey physical methods such as chopping, entire yogurt market in 2019 has seen a products, it is sourced from the milk heating and filtering. They retain significantly higher growth rate than either of grass-fed cows in the EU. the characteristic properties chilled yogurts or liquid milks. Torben Jensen, Senior Category Manager, of the source material and the Meanwhile, research shows that FDP, at Arla Foods Ingredients, said: “Ambient concentrates are not selectively “made with real ingredients” and “no yogurts with a natural label are looking more extracted. As a result, they artificial flavour/colours” are the most and more like a major opportunity to capture qualify for cleaner and clearer important claims for Chinese consumers. a slice of China’s growing yogurt market. labelling declarations. There is therefore clear potential for But to be part of this journey, manufacturers unrefrigerated yogurts with clean labels. need to offer something different.”
10 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com MayJune 20
Functional ingredients address wellness trend in consumers News unctional ingredients like probiotics in Brief can help the food service industry Frespond to growing consumer focus on wellness, according to a new report. Pladis launches new Flipz flavour The global food service industry has had to adapt quickly to the Coronavirus (COVID-19) awareness they command. Research shows that over half (54%) of consumers worldwide Pladis has added a new flavour crisis. Many outlets have shifted to ‘less to its McVitie’s Flipz range of contact’ models, or have started offering are aware that probiotics can promote good digestive health, while 46% know they offer coated pretzel snacks. on-the-go and takeaway options to comply Strawberry Cheesecake will join Flipz’ with social distancing rules. immune system support. The survey also indicates demand for lineup of sweet-savoury hybrid pretzels The industry will also need to find new from the beginning of June. ways to respond to the growing consumer probiotics in a wide range of food and beverage categories. Nearly half (48%) of The pretzels are coated in a focus on wellness, according to the probiotic strawberry cheesecake glaze, billed brand GanedenBC30, a Kerry ingredient. consumers would be interested in yogurt containing probiotics, with 38% saying they by Pladis as being a “tasty, bite-sized The new report, “Opportunities for twist on a classic dessert”. Formulating With Probiotic Ingredients in would like to see them in juices. John Quilter, VP & General Manager for It will roll out at Morrisons and Food Service?”, demonstrates that wellness, Asda next month (rsp: £1.50/90g). including immune health, was a growing GanedenBC30, said: “The sector will bounce back but when it does, it will need to meet Pladis UK&I head of McVitie’s priority for food service consumers even commercial & seasonal brands before the current crisis. Globally, 45% try to the demands of a new world, with consumers more focused than ever on the Jonathan Bull said Flipz had an find the healthiest option when they eat out “incredibly loyal” consumer base, but while 78% want restaurants to offer more protection of their health. Providing options that include functional ingredients is a great the manufacturer wanted to encourage options containing functional ingredients. new shoppers to buy into the range. The report highlights the particular way to innovate in a market where wellness is potential of probiotics, given the high levels of increasingly important.”
Symrise opens new Nimbus Foods names new flavourings facilities in China product development manager The global Symrise flavour and fragrance group has made a major K inclusions and decorations investment of €50 million in opening specialist Nimbus Foods has a new production site for its operations announced that Craig Freshwater as U in Nantong, eastern China. the company’s new confectionery new Reflecting the present coronavirus product development manager. involved in the development of new and pandemic conditions, the executive Freshwater will have overall responsibility exciting inclusions, decorations and board, senior staff, plant workers and for driving product innovation and process toppings. Nimbus has an excellent reputation guests held a virtual ceremony to mark improvement across the current product within the food manufacturing industry, and I the facility’s development – in a video portfolio, which also includes developing look forward to furthering the range of quality conference – for the first time. product toppings. He is targeted with the products we are able to offer customers.” Chief executive Officer Dr. Heinz- delivery of parent company Meadow Foods’ The company operates from a BRC AA Jürgen Bertram and Chief Financial strategic aim of delivering more value-adding Grade factory in Dolgellau, Wales, and Officer Olaf Klinger conveyed innovation to its customer base. supplies some of the world’s best-known their greetings via live video from He joins the company with over 30 years’ brands across categories such as bakery, Holzminden. experience in sugar confectionery confectionery, ice-cream, desserts and As the company, which produces a manufacturing, product management and cereals. Last year, Nimbus Foods was broad range of products including for the sweet-making industry. Significantly, he acquired by Meadow Foods as part of a the confectionery and bakery sector won a sugar Confectionery award last year at strategy to grow the group of businesses revealed, the decision to build at this Yummex Middle East and brings with him through organic expansion and acquisition. location, in the industrial park on the experience from a range of industry leading Mark Chantler, CEO of Meadow Foods, green field, was made in 2016. Its businesses, including Tangerine added: “We are delighted to welcome Craig location serves key areas of China, Confectionery. to the Nimbus Foods team. His wealth of as well as being comparatively Freshwater commented: “This is a experience will complement the team and close to other markets within the fantastic opportunity to join a growing and allow us to further develop our expertise in region including Taiwan and Japan. ambitious business. I’m incredibly excited to sweet inclusions as well as to bring new and join the Nimbus Foods team and to be exciting products to the market.” www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 11 Uelzena Group charts How COVID-19 has a safe course through impacted Hershey the pandemic onsumers are baking at home more, he dairy group considers itself but they’re also reaching for fewer mints well prepared for the current Cduring the coronavirus pandemic. Tchallenges posed by Covid-19. That’s according to The Hershey Co.’s The impact on the business will be presentation during its annual meeting felt from the second quarter, however of stockholders on May 12. the group intends to retain its long- Michele Buck, Chairman, President & CEO of declines of 40% to 50% over the past term investment strategy to Hershey, updated stockholders on the state of everal weeks,” Buck said during the call. secure its future. The Hershey Co. during that meeting as well as However, Buck says e-commerce growth Supply chains remain stable The during its first quarter earnings call on April 23. has accelerated meaningfully. The number of Uelzena Group, with four sites in Both meetings addressed how the company consumers purchasing groceries online has northern Germany, is not immune was being impacted by COVID-19. increased significantly over the past several to the effects of the standstill. As a “Our grocery and snacks businesses, in weeks. Hershey’s research indicates 45% systemically relevant dairy, the particular, saw increases in both household of consumers have used one or more Uelzena Group processes raw milk penetration and basket size,” Buck said during online grocery options in the past four ingredients from more than 800 milk the April 23 call. “Hershey syrup, baking chips weeks — 23% of which use these producers to make milk powder, and cocoa all grew approximately 30% during services for the first time,” Buck said. butter, cheese and sweetened March, and trends have remained strong as Buck also said household penetration condensed milk. The operability of families are spending more time together at of confections has doubled over the milk collection and processing is home baking.” past few months. therefore crucial to the financial Buck also said the gum and mint “Consistent with these broader stability of the cooperative members, category has been significantly trends, our overall e-commerce growth the milk producers and for the impacted by social distancing. rate has accelerated significantly, with company itself. Measures introduced “These categories are much more functional growth over 120% in March versus 60% immediately to secure the availability than emotional, and they've experienced in January and February,” Buck said. and production capacity of all other raw materials and production areas of the group, have also ensured Ferrero to open new customer supply. Within a very short time, their distribution centre in Georgia employees have helped to tighten hygiene rules and reduce any contact errero USA, Inc. is opening a 728,000 sq. opportunities to the necessary ft. distribution centre in McDonough, minimum both internally and with FGeorgia, a suburb of Atlanta. third parties. Home offices, video The newly constructed facility is located at conferences, working in small groups 875 Highway 42 South and is projected to without shift handovers, wearing begin operating by early September. The protective masks in hazardous areas company anticipates it will add 250 local jobs. and further increased disinfection In recent months, Ferrero has expanded its measures have become part of the North American headquarters in New Jersey company’s daily routine. “To date| and opened two new distribution centers in no employee in the corporation Pennsylvania and Arizona, as well as assumed has tested positive for “corona” management of two manufacturing plants Covid-19, for which we are in Bloomington and Franklin Park, Illinois. people of Henry County at a crucial time.” thankful,” said Human Resources The McDonough facility adds capacity for DHL Supply Chain North America will Manager Ina Hinrichs. Ferrero to distribute its growing portfolio of provide warehouse services for Ferrero’s The Managing Directors of the brands, including Butterfinger, Baby Ruth and ew distribution center, including shipment Uelzena Group, along with Crunch, throughout North America. Over time, consolidation, packaging, distribution representatives from production, the facility will distribute other Ferrero brands, and inventory management. human resources and quality including Ferrero Rocher, Nutella, Tic Tac and “We are pleased to welcome Ferrero, one management, regularly analyse the Kinder, to support overall company growth. of the largest chocolates and confectionery situation and make any necessary “Ferrero is committed to continue growing in companies in the world to McDonough, adjustments. “This will enable us to the U.S.,” said Paul Chibe, president and CEO, Georgia,” said McDonough Mayor Billy keep dealing with the crisis calmly Ferrero North America. “The McDonough Copeland. “Ferrero has a strong brand with an in the coming weeks,” concluded distribution centre will help us bring our outstanding reputation for excellence, and we Chairman of the Board Jörn Dwehus. products to more people in the market and will are optimistic about the positive impact this bring great employment opportunities to the new location will have on our community.”
12 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com MayJune 20
Cargill Cocoa & Chocolate President Harold Poelma named ECA chairman News embers of the European Cocoa members and the following directors: in Brief Association (ECA) have elected • Steven Retzlaff, president of global MHarold Poelma, president of cocoa, Barry Callebaut Cargill Cocoa & Chocolate, as chairman • Patrick de Boussac, CEO, Touton Whatchamacallit asks fans to of the association for the next two years, • Gerard A. Manley, CEO, Olam name new chocolate bar beginning May 26. • Patrick Poirrier CEO, Cemoi Paul Davis, head of cocoa at Sucden, • Wim Groen, CEO, Theobroma The Whatchamacallit brand is has also been appointed as the ECA vice • Olaf Reichardt, CEO, Fuchs asking fans to name a new candy chair, and Christian Vollers, managing & Hoffmann GmbH bar for a chance to win $5,000. director at Vollers Group GmbH, has been • Mario Snellenberg, commercial Launched in 1978 by The Hershey named treasurer. Poelma, Davis and Vollers director, Nederland SA Co., it chose “Whatchamacallit” from form the new ECA Executive Committee. • Christophe Vandierendonck, managing a list of nearly 100 names. The original Poelma thanked Steven Retzlaff, former director-commodities, Katoen Natie candy bars were made of peanut butter ECA Chairman, for his efforts and leadership • Enrico Pacorini, CEO, Pacorini Group crisp coated in a thin layer of chocolate, during his term, notably on the significant As the ECA Chairman, Poelma has also but nine years after the launch, the development of ECA’s regulatory activities been appointed as chairman of the Primary formula was modified to include and increased membership. During Retzlaff’s Food Processors Platform. chocolate, caramel and peanut- term, the seventh edition of the European “The COVID-19 pandemic has tested flavored crisps. Cocoa Forum was held in September the resilience of our global community as well The yet-to-be-named bar will include 2019 with great success. as our cocoa and chocolate community,” chocolate, chocolatey crisps and The General Assembly also appointed Poelma said. “For all ECA-members and its peanut butter, according to a photo two new directors: Christophe partners, it’s important that we continue to on whatchamacallitcontest.com. Vandierendonck, managing director- work together to find solutions that will help Fans can visit the site and submit commodities at Katoen Natie, and Enrico us overcome the challenges associated with their name suggestions through June Pacorini, CEO at Pacorini Group. this crisis and any issue that affects the 15. Entrants may also share their name For the next two years, the ECA Board industry, the trading and the logistics suggestions on Twitter and Instagram will have the three executive committee of the cocoa sector.” by tagging @watchamacallit and using #watchamacallit and #contest.
Barry Callebaut to acquire Australian chocolate manufacturer GKC Foods See’s Candies reopens candy he Barry Callebaut Group has acquired In Australia, demand for chocolate has been kitchens in San Francisco, LA GKC Foods (Australia) Pty Ltd, a on the rise – the chocolate confectionery Tproducer of chocolate, coatings and market in the country grew well above the See’s Candies has reopened its fillings serving many consumer chocolate global market, according to Nielsen. candy kitchens in San Francisco and brands in Australia and New Zealand. GKC Foods has been manufacturing Los Angeles after closing them as a This acquisition establishes Barry “Made in Australia” chocolate and result of the COVID-19 pandemic. Callebaut’s direct presence and confectionery products since the 1980s. Pat Egan, See’s president and manufacturing capacity in the growing Today, the company produces a wide range CEO, wrote in a letter to customers Australian market. The acquisition of GKC of products including organic and vegan that the company worked through Foods will allow Barry Callebaut to expand chocolate for dedicated chocolate shops, “every step in the process” to its position in the industrial chocolate gourmet delis, specialty food outlet and make sure it was safe to reinitiate market and to leverage its value-adding key national retailers. The company production and open its shops. Gourmet & Specialties business in operates a chocolate factory and “As we continue to manage through Australia and New Zealand. a warehouse in Melbourne. these unprecedented times, the health Barry Callebaut will continue to work Barry Callebaut’s investment involves and safety of our employees and with local distributors across Australia upgrading and expanding the factory’s customers remains our top priority,” and New Zealand who have been importing existing infrastructure; installing a state-of- Egan wrote. “We’re focused on making and distributing its industrial and gourmet the-art chocolate production line, and the the best candy possible and caring chocolate and cocoa products to the deployment of an integrated management for our customers. One of the best country since the 1970s. system to enhance automated production. ways we can do that is to make all the Australia and New Zealand have an In addition, the company will employ around necessary improvements to ensure average chocolate consumption of 50 people at the site, including GKC Foods’ we’re living up to your expectations in approximately five kilograms per capita, the existing employees, who will transfer every aspect of how See’s operates.” highest per-capita chocolate consumption to Barry Callebaut upon completion in Asia Pacific, according to Euromonitor. of the transaction. www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 13 Nestlé introduces China gives the green light Smarties recyclable to whey permeate imports packaging rla Foods Ingredients has welcomed lobal food and the news that whey permeate can confectionery group Nestlé Anow be exported to China for use Ghas exposed its next step in food and beverage products. in environmental improvement On 15 May 2020, China published an official measures with its Smarties block safety and quality standard for using permeate now being produced in recyclable powders in food processing – signifying that its paper wrapper. market is ready to accept imports of the As the company explained, ingredient with immediate effect. around 3.5 million of the product The development comes as a result of a range are sold each year, indicating recent trade agreement between the US and it is a highly cost-effective replacement for that the rest of the range could be China. However, the standard applies globally, skimmed milk powder, lactose and sweet whey soon delivered with similar and permeates from any country may be powder. In 2017, powdered permeate received recyclable packaging. exported to China provided it complies a Codex Alimentarius international standard. The Smarties block packaging is with the requirements. Arla Foods Ingredients markets Variolac made from a coated paper that is Henrik Jacob Hjortshoej, Head of Sales whey permeate, which has a sweet milk widely recyclable. It is the first time Development, Food at Arla Foods Ingredients, taste, low ash content, stable mineral that the technology Nestlé said: “The opening of the Chinese market to profile and free-flowing powder pioneered to launch its YES! bars – permeate exports is highly significant for the properties over a 12-month shelf life. enabling paper to be used on high global dairy ingredient industry. Demand for Permeate is increasingly being used by speed production lines previously permeate is rising fast in China, just as it is multinational brands, particularly in categories designed for plastic or laminate across the world. We look forward to working such as chocolate and biscuits, but also in hot packaging – has been used for with our customers in China to supply them drinks, dairy and desserts. Innova figures show such wide scale production. with the highest quality whey permeate powder that the number of new products containing Richard Watson, Business for their food and beverage applications.” whey permeate has more than doubled in Executive Officer for Nestlé Whey permeate is a milk solid with around recent years, growing from 169 in 2015 Confectionery in the UK and 80% lactose content. Used as a bulking agent, to 387 in 2019. Ireland said: “At Nestlé, we have committed to making 100% of our packaging recyclable or reusable Campaigners offer plans to by 2025. But we know we need to go further – and we are looking at a tackle obesity amid pandemic range of more sustainable packaging solutions for our group of health campaigners has confectionery products that can delivered a plan to the UK government have an impact now. Moving the A which it claims will offer a direct strategy Smarties confectionery range to in response to a review of how obesity, paper is one demonstration of this ethnicity, income and gender can affect the intent, and we are very pleased to impact of the coronavirus on people’s health. introduce the Smarties sharing As the Action On Sugar and Action on Salt block in a fully recyclable paper initiatives noted, there has been increasing wrapper. evidence that obesity is an independent risk of Cardiovascular Medicine, Queen Mary Among other actions the factor for more severe illness and death from University of London said: “With data showing company has taken on plastic covid-19. that 78% of coronavirus infections and 62% of recycling include investing up to Action on Sugar and Action on Salt has hospital deaths occur in overweight or obese CHF 2 billion (£1.6 billion) to lead delivered an evidence-based plan for the Prime individuals – with Boris Johnson himself is the shift from virgin plastics to Minister to provide support for those living with reportedly to be concerned about his own food-grade recycled plastics and obesity, while improving health for all in the long weight with an estimated BMI of 36 – the to accelerate the development of term. With increasing evidence demonstrating government has a moral duty to intervene. innovative sustainable packaging that obesity is an independent risk factor for Obesity is also the main underlying cause of solutions.The business has also more severe illness and death from COVID-19, type 2 diabetes which in itself is another signed up to the European Plastics the group is calling on the nation to know their potentially modifiable risk factor for more Pact., this will help it achieve 100% BMI numbers to identify their risk and for the severe COVID-19. However, long planned and recyclable or reusable packaging government to improve advice, access and awaited governmental measures to address and reduce the use of virgin treatments at scale and pace. this have been unbelievably put on hold due to plastics by one third by 2025. Graham MacGregor CBE - Chairman of the COVID-19 outbreak, at a time when they Action on Sugar and Action on Salt, Professor have never been more necessary.”
14 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com MayJune 20
Ben & Jerry’s release powerful statement in support of BLM movement News First, we call upon President Trump, Black and Brown people paid an in Brief elected officials, and political parties to immeasurable price. That cost must be “commit our nation to a formal process of acknowledged and the privilege that accrued healing and reconciliation. Instead of calling to some at the expense of others must be How Blommer Chocolate Co. for the use of aggressive tactics on reckoned with and redressed. reacted to the virus protestors, the President must take the first “Third, we support Floyd’s family’s call to Blommer Chocolate Co. was ready step by disavowing white supremacists and create a national task force that would draft to meet pandemic challenges head on, nationalist groups that overtly support him, bipartisan legislation aimed at ending racial thanks to dedicated crisis response and and by not using his Twitter feed to promote violence and increasing police accountability. risk management teams and frequent and normalise their ideas and agendas. The We can’t continue to fund a criminal justice communication among all staff members. world is watching America’s response. system that perpetuates mass incarceration David Meggs, Blommer's Chief “Second, we call upon the Congress to while at the same time threatens the lives Commercial Officer, recently spoke pass H.R. 40, legislation that would create a of a whole segment of the population. about the measures the Chicago-based commission to study the effects of slavery “And finally, we call on the Department of chocolate producer has taken to keep and discrimination from 1619 to the present Justice to reinvigorate its Civil Rights Division employees safe and production running and recommend appropriate remedies. We as a staunch defender of the rights of Black smoothly during the pandemic. cannot move forward together as a nation and Brown people. The DOJ must also “Blommer had a Crisis Response Team until we begin to grapple with the sins of our reinstate policies rolled back under the (CRT) and Risk Management Team (RMT) past. Slavery, Jim Crow, and segregation Trump Administration, such as consent in place with existing protocols prior to were systems of legalised and monetised decrees to curb police abuses,” the the COVID-19 pandemic. The CRT looks white supremacy for which generations of statement read. at the immediate needs from an urgent issue and how to mobilise resources and information to deal with situations facing More than 60% of U.S. consumers avoid the organisation. The RMT looks at the saturated fat or trans fat, Cargill study finds same situations through a bigger, longer term impact lens to lead the organisation through the situation.” early seven in ten consumers (68%) across the world report closely Nmonitoring the type and amount of fat and oil in their packaged food, according to the recent global Necco wafers return to the U.S. FATitudes study from Cargill. After a nearly two-year hiatus, The study revealed consumers closely Necco wafers are returning to read labels of packaged foods, with fat and shelves in the U.S. this summer, oil type as a strong purchase consideration Spangler Candy Co. announced. factor. FATitudes is a study conducted by The Ohio-based company released Cargill each year to learn more about a list of 32 retailers that will carry the consumers’ awareness, perceptions and nostalgic treats starting in June and behaviours around fats and oils found in July, including Cracker Barrel, CVS, packaged foods and to help inform the future Dollar General, Kroger and Walgreens. of food innovation. This year, approximately product with lower saturated fat. This "Just when comfort food is experiencing 6,600 primary household grocery shoppers research is vital to guide our thinking on a resurgence, Necco wafers are back were surveyed in 12 countries including the whether to revitalise tried-and-true products with that very kind of familiar, comfortable United States, Germany, China, Brazil and or develop a new frying oil to adapt to feeling we all seem to be craving," said the United Kingdom, among others. changing tastes and health options.” Kirk Vashaw, CEO of Spangler Candy Co. “This type of research is important Allison Webster, Director of research and "We are delighted to bring Necco Wafers because it gives Cargill and our customers a nutrition communications for International back into production and to share in their guidepost for our innovation efforts,” said Food Information Council (IFIC), emphasised sweet return with fans old and new." Nese Tagma, Managing Director of strategy the importance of this global perspective. Spangler said the Necco wafer recipe and innovation for Cargill’s global edible oils “IFIC’s U.S.-based consumer research has remained “essentially unchanged,” business. “As consumers’ attitudes toward consistently shows that while nutrition though fans may detect a richer cocoa fats and oils have shifted in recent years, we information, expiration date and ingredients flavor in the chocolate wafers as a know they’re interested in consuming healthy lists are most often consulted when deciding result of a minor improvement to amounts of oils. We’re able to offer a broad what to eat, labels and health claims are also the cooking process. portfolio of fat and oil solutions, including our highly influential on food purchasing Clear Valley line, which has a canola-based decisions,” Webster said.
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 15 Pändy Foods’ sugar- Buddy Squirrel pivots business to reduced jellies prove concentrate online shipped-to-door business huge hit ike many small businesses forced to ändy Foods AB launched close during COVID-19 Safe at Home the first two flavours with its Lpolicy, Buddy Squirrel suffered financially Pnew recipe for sugar- by losing the opportunity to serve its reduced jelly candy at the end of consumers at retail locations. last year. During the initial sales For years, the local Candy Shoppe served period, the products were well its traditional business in mall locations and received, with higher sales than popup stores throughout the Midwest. The expected and quick listings company announced recently that the in the service trade. Shoppes at Brookfield Square and As of now, the products| Southridge Malls will not reopen. During the last eight weeks, the company and support to adapt to these consumer will also be listed and available behaviour changes and are well centrally at ICA, one of the learned that many of their loyal fans are excited to get their decadent treats delivered to their positioned for success. leading Nordic retailers. “We are excited to getting back to business The jelly candy was launched in homes. Like sending a virtual chocolate kiss or hug, many consumers are shipping treats as usual with the addition of this newly refined two flavours at the Fitness Festival online support capability," states Steve Winkler at the end of last year and received to friends and family they are missing. And many of its local patrons actually have Sr. VP Sales & Marketing Buddy Squirrel. a strong response from the market. Buddy Squirrel plans to reopen its Kitchen Since then, sales have been higher grown and flown across the United States. The company is leveraging this opportunity to ramp Store Shoppe located at its headquarters in St. than expected with broad listings Francis, Wisconsin just as soon as possible. and high sales per store, where up its ecommerce store and pivot its business to serve more online customers nationwide. The 100+ year old company offers specialty until now all that could be and traditional confections, popcorn and nuts. produced has been sold out. "As the COVID-19 situation continues to unfold, we have watched the dramatic The Buddy Squirrel and Quality Candy The company has secured an confections can still also be found at local increased production capacity to omnichannel shift of our own consumers more towards shopping online. As a result, we have retail partners like Sendik's, Sentry, accommodate growing sales Half Nuts and Layton Fruit Market. going forward. The candy is adjusted our ecommerce business approach available today in some of the company’s export markets with further launches to come within short. Skittles gives up the rainbow for Pride In Sweden it is listed and sold at, among others, Preem, OKQ8, his June, SKITTLES is giving up its Circle K, ICA, Hemköp (franchise), signature rainbow by removing the iconic e-commerce dealers and colourful branding to celebrate the wholesalers. The launches have T LGBTQ+ community and highlight that during also meant an increased frequency Pride, only #OneRainbow matters. of incoming inquiries from green apple and lemon. For the first time in the U.S., the brand is international distributors and The limited-edition packs will be available releasing limited-edition SKITTLES Pride retailers who are interested for purchase in Share Size Packs ($1.79) Packs. The packs feature a colourless design in local imports of the jelly and Medium Stand Up Pouches ($2.59) with colourless candies inside. candy and chips. at CVS and select Walmart stores. As part of the launch, the brand is “It is super exciting that we have "This Pride month, Skittles is removing its also announcing a partnership with found the right product with good rainbow, but replacing it with much-needed GLAAD, the world's leading LGBTQ+ traction and at the same time conversations about the LGBTQ+ community media advocacy group. providing visibility and indirect and a visible stand of solidarity," said GLAAD During the month of June, $1 per marketing for Bayn’s EUREBA,” President and CEO Sarah Kate Ellis. "The pack purchased will be donated to Simon Petrén, CEO of Pändy funding that GLAAD receives from the Skittles GLAAD (up to $100k). Foods AB said. “Healthier sweets Pride Packs will support our news and The Pride Packs are part of SKITTLES' are our cornerstone and are the campaigns program, which tells culture- "Give the Rainbow" campaign, which the first products that we launched to changing stories of LGBTQ+ people and brand has previously launched in Canada, market in 2016, where we have issues across the media year-round. Germany and the UK. since then worked to develop the “This year when many LGBTQ+ people will Although you won't see the usual vibrant new recipe that is now available be unable to gather at large Pride events, it's colors on SKITTLES Pride Packs packaging on the market.” so important that brands, notables, and other and candies, the packs will feature the original allies find authentic and creative ways to five fruity flavours of strawberry, orange, grape, show that they stand with our community."
16 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com ENROBING IS OUR STRENGTH
ENROMAT® www.sollich.com
UNIQUE FOR YOUR NEEDS PRODUCT LAUNCHES
International Confectionery’s product picks for June 2020
new twist on our classic ice cream bar – TWIX unveils new Cookies & Creme Ice and we hope it delivers a welcomed smile to fellow TWIX fans this summer season." Cream Bar as its latest innovation for summer Mars will spend the summer scouring social media to find and gift TWIX Cookies ith warmer days just ahead, Mars has & Creme Ice Cream Bars to fans in need unveiled its newest ice cream innovation, of a smile. The brand encourages fans to post on social Wthe TWIX Cookies & Creme Ice Cream Bar. media using #TwixIceCream for consideration. Inspired by the TWIX Cookies & Creme Chocolate Bar, this frozen treat is packed with creamy vanilla ice cream mixed with chocolate cookie pieces, topped with crunchy chocolate cookies. As the world adjusts to new ways of living, taking the time to find joy in everyday moments can make our days brighter. Whether it's birthdays and graduations, video-chatting with family or simply winning game night, many days are filled with little moments worth celebrating – and what better way to put a smile on your face than with ice cream. "We're thrilled to kick off summer celebrations this year with our TWIX Cookies & Creme Ice Cream innovation," said Jayesh Shah, Mars Ice Cream Marketing Director. "This frozen treat offers an exciting
We asked our customers what sweet they missed most Conscious Candy Company and had an overwhelming request for a vegan fried egg. “It was a hard task, and getting the consistency and launches vegan fried egg flavour right took a long time but we’re super happy with the result and most people have said it tastes here is an egg-citing new treat coming to independent better than the gelatine eggs they remember!” vegan sweet company Conscious Candy Co. These little eggs have a vanilla flavoured ‘egg white’ T Conscious Candy Company delivers over foam with a subtle orange flavoured ‘yolk’ jelly. They are 80 varieties of 100% also palm oil free! vegan sweets to your The company door – a saviour during recommends lockdown. But from May eating the eggs 8 they will be offering kept in paper bags something never seen within four weeks for before in the UK: vegan freshness and their fried eggs! pouches within six When asked why they months. You can also set out on the arduous transfer the eggs into journey of perfecting an airtight container the vegan fried egg, for an extended this was their response: freshness date, “It’s a classic sweet that nobody wants needed ‘veganising’! rotten eggs now!
18 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com PRODUCT LAUNCHES
NOMO launches first ever Skittles Giants launched nut-free Hazelnot choc bar by Mars Wrigley
nyone with a nut allergy or intolerance no onfectionery behemoth Mars Wrigley is longer needs to miss out on delicious chocolate expanding its Skittles range with a giant Aas NOMO has launched the first ever Nut Free Cvariant, which is softer on the inside and Hazelnot Crunch Choc Bar. This comes as welcome three times the size of a standard Skittle. news to the 71% of people with a nut allergy who say The firm claims that research has shown fruity they often feel left out of social gatherings because confections shoppers expect variety in flavours and of their allergy according to recent research textures. It is hoped that the new sweet will appeal to conducted by Kinnerton, the makers of NOMO. a broader range of shoppers and grow the category. NOMO’s number one mission is to ensure that no one The new line follows the successful launch of Skittles misses out on great tasting chocolate. The new Nut Free Chewies in 2018. With 11% of Skittles Chewies sales Hazelnot Choc Bar has been carefully developed so that incremental to the Fruity Confectionery category, all chocolate lovers can enjoy the taste and texture of Mars Wrigley is aiming to repeat this success. hazelnuts. Made with crunchy cocoa nibs, rice crispie The new pieces and natural nut product is free flavour, the launch available in a of the Nut Free Hazelnot single 45g pack Crunch Choc Bar means (rrp 49p), £1 PMP that anyone with a dietary treat bag (125g), intolerance, nut allergy or 141g value pouch restriction will never have (rrp £1) and a to miss out on the great 170g grocery taste of nuts ever again. pouch (rrp £1.49).
Gut Happy Cookies Swizzels launches pudding- from Uplift Food inspired hanging bag sweets
plift Food is pleased to announce the launch and he 150g bag contains availability of its new prebiotic Gut Happy Cookies individually wrapped Uline—salted peanut butter with chocolate and Tchew bars in Sticky Toffee coconut; sunflower butter with vanilla and chia; and Pudding, Lemon Meringue, salted almond butter with vanilla and hemp seeds. Rhubarb Crumble, and Apple Each globally-inspired, scientifically supported sandwich Pie & Custard flavours, retailing cream cookie was individually created and formulated by at £1.29. There is also a price- internationally renowned Dietitian Kara Landau, the first marked pack format available for dietitian to create a functional food company focused the convenience sector. exclusively on the supportive benefits between mood and The sweets were created by gut health. That impressive innovation caught the eye of Tracy-Jane Fielding who won global food giant Mondelez International's new venture the brand’s Sweetest Invention arm, SnackFutures, which provided Uplift Food with its first competition as part of its 90th anniversary. investment and allowed Landau the opportunity to create Swizzels said share bags and sharing occasions new products, such as the new Gut Happy Cookies line remain incredibly popular, so displaying Great British and redefine the “good for you” functional food category. Puds in a hanging bag format featuring a “brightly- coloured, British design is sure to stand out on shelves and appeal to all ages”. Jeremy Dee, Managing Director of Swizzels, said: “Great British Puds is our biggest launch for 2020 and we are confident it will contribute to the exponential growth we are experiencing across chew bars and hanging bags.”
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 19 PRODUCT LAUNCHES
“Made the way it oughta be,” Popcornopolis Americorn popcorn, Popcornopolis offers over 20 recipes and is made from American-grown, exclusively at Sam's Club non-GMO corn. Crafted with big flavour, the company’s treasured ust in time for summer, Sam’s “We took inspiration from our popcorn recipes are also certified Club shoppers can look forward delicious Caramel Corn to create a gluten-free and use only the finest Jto adding a star-spangled snack light, crispy, buttery and sweet vanilla ingredients and cooking practices. to their pantry. The purveyors of flavoured popcorn. It’s gourmet popcorn, Popcornopolis packed with crunchy are pleased to announce Americorn goodness and the is now available exclusively at vanilla creates an Sam’s Club locations and irresistibly creamy samsclub.com in large 20 oz bags. finish,” said Phil Celebrating the spirit of the season, Fox, Executive Chef Americorn is a vanilla flavoured at Popcornopolis caramel corn bursting with bold, and VP of product patriotic colours creating one very development. tasty, all-American treat. The limited- “Americorn is the edition offering features perfectly- perfect snack for popped American-grown non-GMO Memorial Day, 4th of popcorn drenched in creamy vanilla July, movie nights, coating. It’s the nostalgic taste of barbecues, birthdays carnivals, county fairs and happy and summer snacking. hometown memories, updated for We even dressed the an exquisite, mouthwatering snack kernels up for the that’ll keep you grinning with summer in festive red, joy, bite after bite. white and blue.”
fly" new snacking option that will appeal to anyone who appreciates Pop-Tarts launch nostalgic Confetti Cake Bites '90s culture. The celebratory flavour will make you think it's your birthday with every bite—whether you're ans of Pop-Tarts who grew up Frosted Confetti Cake Bites. at the mall, the arcade or just with slap bracelets, ripped jeans Packed with cake flavour and chillin' at home. Fand neon shirts can reach for a blinged out with edible glitter, "At Pop-Tarts, we're always looking new favourite snack that's fresh like Pop-Tarts Frosted Confetti Cake for the next flavour innovation, and the many colours of spring: Pop-Tarts Bites are "all that" and a "totally with the popularity of '90s nostalgia culture, new Frosted Confetti Cake Bites will be a hit with fans looking for a taste of the past," said Sarah Reinecke, Director of brand marketing for Kellogg's Portable Wholesome Snacks. "These colourful snacks taste like you're eating a slice of birthday cake on the go, no baking required." Pop-Tarts Frosted Confetti Cake Bites will be available this month at retailers nationwide in a five-count box, and a 10-count box at Walmart stores.
20 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com INCREASE PRODUCTION
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MOLDED FIBER GLASS TRAY COMPANY PH 814 683.4500 • www.mfgtray.com BUSINESS PARTNERSHIPS
Health food from BHI and Uelzena from a single source
The successful company from Franconia and the northern German dairy group strengthen their nutritional supplement business by forming a partnership in this fast growing market
he northern German dairy local connections and expertise in Uelzena eG will hold a “The strengths in producing the highest quality food will 50% stake in Biohealth production expertise secure the further expansion of the BHI International GmbH, company group in the coming years Münchberg (BHI) and will and quality of in a rapidly growing health market. Tintegrate its nutrineo health food Uelzena/nutrineo he completion of the transaction solutions (nutrineo) business division is pending the agreement of into the joint company. The contract perfectly complement the German cartel authority. was signed on May 13, 2020. The the flexibility and parties agreed not to disclose the The dairy group also considers purchase price. With this move, the broad product itself well prepared for the current partners Stefan Gebhardt, MIDAS portfolio of BHI” challenges posed by Covid-19. The Private Equity, and Uelzena eG impact on the business will be felt wish to jointly serve the market Mr Stefan Gebhardt to the executive from the second quarter, however for nutritional supplements, management of BHI. The partners the group intends to retain its sports nutrition and dietary foods. want to develop the company into long-term investment strategy one of the leading providers in the to secure its future. Excellent market health food market and plan to further position for professional expand production capacity at the Normal daily life in Germany as it was site in Münchberg. “With the joint before March this year, does not exist health food solutions venture, BHI and nutrineo share the anymore. Social distancing is in force clear common objective of further across the country and, following BHI and nutrineo have a joint turnover developing their position as one of the their complete closure, schools and of about EUR 45 million and employ leading providers in the private label authorities will reopen in phases. more than 200 staff at three sites health market,” says Jörn Dwehus, Different rules apply in some federal in Germany and Austria. The new Managing Director of Uelzena eG. “The states and cities, including the current company offers a broad range of strengths in production expertise and introduction of compulsory masks. product solutions: from powdered quality of Uelzena/nutrineo perfectly This all presents major challenges for blends in various small package complement the flexibility and the specific sections of the population and sizes to capsules, tablets, ampoules broad product portfolio of BHI. We personal needs have been shelved for and bars to liquid supplements and look forward to offering our customers the foreseeable future. Lockdown is ready-to-drink beverages – all standard an expanded range of services.” not only affecting those in Germany, product categories are available to it is also affecting the rest of Europe customers. As a contract manufacturer “In the past few years, we have and almost everyone across the for brand products and retail, the scrutinised several options as part of world: Life is at a virtual standstill. joint company is characterised our growth strategy”, says Dietmar And this is causing massive changes by its speed and professionalism. Grillhofer from MIDAS Private Equity. at all levels, especially in business. “Investors focused purely on capital Locking down public life creates global Combining forces were not our preferred choice in market turmoil. Sales and revenues are view of our strategic development under pressure. The milk payout will Mr Uwe Radke, Managing Director of – with Uelzena we now have the drop, in reaction to the markets, Uelzena eG, is appointed along with perfect partner. Uelzena's strong in the coming months.
22 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com BUSINESS PARTNERSHIPS
Supply chains remain stable sector, whereas the industrial business with dairy ingredients continues to “The lockdown receive a good number of orders. The The Uelzena Group, with four sites production of instant beverages at in northern Germany, is not immune of public life in the Schleswig-Holstein site had to be to the effects of the standstill. As a many countries is significantly reduced and short-time systemically relevant dairy, the Uelzena working introduced. In addition, the Group processes raw milk ingredients changing the global prices for milk powder and butter are from more than 800 milk producers demand for food coming under pressure, which means to make milk powder, butter, cheese a decline in sales is expected for the and sweetened condensed milk. substantially” second quarter of the year according The operability of milk collection and to Managing Director Bernd Gewecke. processing is therefore crucial to the daily routine. “To date no employee financial stability of the cooperative in the corporation has tested positive members, the milk producers and The new situation for “corona” Covid-19, for which for the company itself. Measures demands flexibility we are thankful” says Human introduced immediately to secure Resources Manager Ina Hinrichs. the availability and production The managing directors of the Uelzena capacity of all other raw materials and Group, along with representatives from production areas of the group, have Markets production, human resources and also ensured customer supply. considerably changed quality management, regularly analyse the situation and make any necessary Protecting the health of our employees The lockdown of public life in many adjustments. “This will enable us to Within a very short time, employees countries is changing the global keep dealing with the crisis calmly in have helped to tighten hygiene rules demand for food substantially. the coming weeks,” says Chairman of and reduce any contact opportunities While domestic consumption has the Board Jörn Dwehus. In addition to to the necessary minimum both risen sharply, the consumption of the necessary short-term measures internally and with third parties. Home food outside of the home (e.g. at it is also important to continue offices, video conferences, working in restaurants, canteens) has virtually pressing ahead with the long-term small groups without shift handovers, ground to a halt. For the Uelzena investment strategy. Even in times wearing protective masks in hazardous Group this means lost sales in the of crisis Uelzena keeps its sights areas and further increased disinfection business divisions that supply the firmly on the future of the company measures have become part of our bakery trade and the foodservice and its cooperative members.
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 23 ARTISAN CHOCOLATE
Embracing unity with a taste of authenticity
Yard Confectionery has its roots in chocolate making in the Jamaican countryside and Co-Founders Rachel Akibo and Ashley Scantlebury look to celebrating this tradition for years to come
he recent protests regarding on the way things look and how certain the death of George Floyd aesthetics make you feel. Our morals and the call for police reform and visions align to the point that when to stamp out institutionalised we do something we want to do it with and systemic racism has “To put it simply purpose and passion, but also we want Tleft the world reeling, reflecting and ‘Yard’, means ‘your to do it well. Our individual talents, empowering each other through interests and eagerness to learn knowledge. Social media has played home’ in Jamaican collided to build what we call Yard a huge part in educating the masses Patois” Confectionery today,” she explains. on events in history, deep-rooted political agendas and humanitarian Yard’s cocoa is grown on a farm in issues around the globe. People have Portland, Jamaica and then roasted educated themselves in understanding and winnowed in a small facility in St minority issues and choosing to point when we realised, we might Catherine, Jamaica. “Being an ethical support small businesses who don’t be ready to bring Yard to the world. business is extremely important to us,” always get the audience numbers they Ashley is big on flavours and putting Akibo continues, “this means knowing deserve. International Confectionery is them together, her background in where your ingredients come from. no different, and we found ourselves baking has definitely guided her love We pay above market value to ensure researching small businesses in the of making and creating unique flavour fair trade for the farmers and are confectionery industry that celebrate combinations that delight the palate. I really proud that we are only the black culture and tradition - and here, love creating in a different way, I’m big third stop in our supply chain. we came across Yard Confectionery.
Rachel Akibo and Ashley Scantlebury were best friends since secondary school, and always knew they wanted to have and do something for themselves. Now Co-Founders of Yard Confectionery, the duo have been using their skills to create beautiful handmade chocolate, with ethically sourced ingredients and authentic taste profiles.
Rachel Akibo, Co-Founder, Creative & Marketing Director at Yard, says: “When Ashley brought the idea to me I instantly loved it. It all started with a meeting in her kitchen in 2018; but it grew from countless hours of research, testing, reading, learning, trying and failing and led us to the
24 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com ARTISAN CHOCOLATE
“People often ask why we’re called particle size to celebrate the chocolate like ‘Sorrel n Spice’ and ‘Coconut Yard. To put it simply “Yard”, means you would find in Jamaica. We also White’. We were keen to know if “your home” in Jamaican Patois; to us only add natural ingredients to our Yard had any new flavour trends means loving, supporting and having recipes, which mirrors what traditional they thought would be popular in pride in the place that you reside in. Jamaican chocolate makers would the future, but they aren’t giving This doesn’t stop at a cafe or your have used previously. We use stone away their secrets just yet! house, this means your country, grinders much like the stones used this means the world,” she says. by my family - in the countryside of “We’re noticing that darker chocolates Jamaica, many people who live there are becoming more popular in the UK, Preserving and respecting are still probably making chocolate this with dark milks gracing the shelves tradition in modern society way. We intentionally use natural cane of all our favourite supermarkets. sugar, as cane is one of Jamaica’s Also, inclusion bars and experimental biggest exports so we really want to flavour combinations are growing Ashley Scantlebury, Co-Founder illuminate that by using natural cane in popularity amongst the more of Yard, explains her background sugar in our recipes. Our ingredient adventurous foodies. Craft chocolate in chocolate making and how the selection is always inspired by makers are trying to tell stories, inspire business works to uphold this tradition: the Caribbean, everything we do palettes and create art with their “It’s very important for us to preserve is centred around highlighting chocolate. It is honestly such a great the traditional approach to Jamaican the agriculture, processes and the time for us because we are all about chocolate making. Chocolate making natural resources Jamaica has experimenting with different flavours has been in my family for generations. to offer,” Scantlebury explains. in our chocolate,” Scantlebury says. My mum grew up making chocolate “We’ve been hard at work in our with her grandmother at her home Ingredient selection is a huge part of development kitchen and this year in Clarendon. Her name was Estella, a confectionery business, and Yard we’ve got loads of exciting flavours she grew cocoa on her land and they currently offers flavour combinations coming out so stay tuned for those! would ferment the beans, roast them, peel off the husks, then grind them by hand using large stones. They’d roll the thick cocoa mass into balls and once hardened, grate it into hot water to make cocoa tea,” she says. “We are two black British women, who have a passion for our black community and fully “This is the approach we’re trying to maintain; we don’t refine our understand the depth of those three words" chocolate for more than 24 hours. This enables us to maintain a larger
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 25 ARTISAN CHOCOLATE
We don’t want to give too much bars. The other ingredients we away but let’s just say they’re very use to create our bars are all organic exciting and original ideas that are and Fairtrade. We are a business inspired by the Caribbean.” that maintains low carbon emissions “Unity, love, strength and we aim to keep our packaging Despite the focus on tradition, modern and peace is what made from recyclable materials elements of our daily life has helped and free from any harmful plastics. Yard Confectionery spread the word we’re aiming for We believe that by being a modern on what they are trying to achieve. the world” business it is our duty to be Akibo says: “Social media, specifically sustainable and to think about the Instagram, has been such a huge tool effects our business will have on the for our business! It’s where the majority world and generations to come. We of our customer base find us. It’s not continuously strive to be a business only been a marketing tool but it’s also in this field, even if it means their that is not adverse to change and helped us create a space where we costs are higher. “We only produce keeping ourselves open to new can truly interact with our customers the amount of chocolate we can from initiatives to keep us being more whether it be through comments, DMs the amount of cocoa produced by the environmentally friendly.” or our stories. It feels like they’re on farmers, we don’t put any pressure this journey with us and we love on them to deliver a certain number The threat of the pandemic has that we can share with them of kilos of cocoa,” says Scantlebury. meant people are spending much more every step of that journey.” “By paying above market value, our time at home and has ultimately led farmers are able to put more money to a rise in comforting and healthier A sustainable back into the farming system so they products too, with consumers source of chocolate can effectively fight crop diseases more clued up than ever before on and invest in new equipment. The expanding their palates away from the farmer who grows our cocoa has been norm and spending more on products Sustainability is an important topic farming for over 25 years, he is very they deem good for them. Has this across the industry, and despite being proud that his cocoa is in London change in lifestyle had a positive a smaller business, Yard Confectionery being made into luxury chocolate impact for the team at Yard? does not shy away from developing
26 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com ARTISAN CHOCOLATE
“Yes definitely!” exclaims Akibo. “This global pandemic has forced a lot of us to reflect during lockdown, especially on our health and how we choose to live. People have more time now to think about their purchases and make a conscious effort when shopping online. We believe people are willing to pay for luxury items such as our bars, when they know it’s handmade with care and from quality organic ingredients. Also, some people are also just looking to treat themselves during this time, so our bars give people that sense of comfort.
“We decided from the beginning that we would be intentional with our efforts, to keep going and pushing our sales despite the climate. In contrast to our initial thoughts, we’ve found business to be much better than expected. I think this relates to the fact the people really do want to treat themselves and what’s a better way to do that than delicious chocolate.”
A time for change
Akibo says: “The Black Lives Matter movement is deep rooted in who we are as individuals. We are two black British women, who have a passion The world might seem in a sorry state you feel happy, safe and at peace for our black community and fully at present, but hope for the future in and our main aim is to have that. For understand the depth of those three both business and global issues has anywhere and everywhere you go to words. For us, black lives have always helped Ashley Scantlebury and Rachel feel like home. Our brand message mattered and will always matter, and Akibo remain focused on their goals. is uniting people, bringing people it truly breaks our hearts to know together - our home to your home, that we’ve had to fight so long for Scantlebury confirms: “For the our hands to your hands. It’s our this simple truth to be heard and future, we hope to be successful brand message and who we are as understood.” in elevating Jamaican confectionery people. Unity, love, strength and peace and showcasing Jamaican cocoa to is what we’re aiming for the world. This of course, begs the question, the world. We hope to be operating a has there been a place for black worldwide delivery system, shipping “The future is in the hands of craft confectionery businesses in this our chocolates all over the world. We chocolatiers, people are looking for market? Akibo thoughtfully responds: aim to educate people about Jamaican something more unique, handmade “Although we follow and have seen cocoa and the chocolate making and luxury. As great as it is that large other amazing black confectionery process. We hope to engage young chocolate retailers were able to make businesses globally, we do know we people into becoming chocolatiers chocolate more accessible to the are in the minority. Regardless of and potentially having an apprentice masses it has had a larger and more whether the market deemed there scheme in the future. We hope to devastating effect on the world and the was a place for us, we have always have retail outlets, shops, cafes cocoa crop itself. It made chocolate been committed to creating our - you name it we want to do it!” an unfair business for farmers and we own space because we truly believe want to eliminate this and change the in what we do, and we think our She continues: “For the world and narrative by being more conscious of cultures and experiences are for the future, it all comes back to the these issues and making changes to what helps us be unique.” name yard meaning home - a place protect farmers and to protect cocoa.” www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 27 CLEAN LABEL
Are clean label bakers the new agents of change?
DuPont Nutrition & Biosciences launches its new toolbox for clean label bakery, giving bakery businesses the chance to appeal to consumers who are focused on their wellbeing
ne in every two Consumer willingness to know what their food is made from, consumers checks food how much water is used in production labels for E-numbers, to pay a premium price and any health benefits on the pack,” according to Innova says Emeline Commun, Bakery market research – a clear While there is no global regulatory Marketing Specialist at DuPont. Oindication of the growing consumer definition or understanding of ‘clean demand for more transparency when label’, Innova reports on consumers For manufacturers, the challenge is it comes to how food is made and who are clearly willing to pay more for to understand consumer needs and exactly what it contains. Within the natural products with simple ingredient which ingredients they will accept, bakery industry, for instance, the lists. Figures from Polaris Market while finding a balance between rise in clean label claims indicates Research show a strong increase in taste, texture, volume and cost. that this is no passing trend, but a bread product launches with on-pack movement that is here to stay. clean label claims – a trend forecast The COVID-19 pandemic has to continue until at least 2026. only added to the complexity, At DuPont Nutrition & Biosciences, causing consumers to reprioritise work has long been underway “Although the interpretation of clean their purchasing criteria. In some to help bakers overcome the label is complex and varies from cases, this has meant relaxing their clean label challenge in bakery country to country, the common focus on clean label for a while. innovation. A new toolbox for denominator is that the label lists However, as Mintel observes, clean label bread production ingredients which consumers naturalness is still top of is one of the outcomes. recognise. Today, they want consumer minds.
28 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com CLEAN LABEL
“The current situation could lead to Introduced in March this year, a substantial, long-term change in POWERBake Clean 901 is a consumer perceptions of clean label. complete solution for clean Therefore, the bakery industry will label white toast bread. The result have to be ready to adapt to new “DuPont has is a fresh, soft bread with a similar consumer needs,” Commun adds. identified five stages flavour, resilience, colour and volume in the clean label to that of traditional formulations, A toolbox to guide and with no E-numbers to declare. bakery innovation in spectrum” “The Label-friendly Bakery the clean label space Toolbox is all about achieving the right balance and developing DuPont has developed its Label- products that consumers are happy friendly Bakery Toolbox to address such as calcium propionate. At the to purchase – again and again,” clean label challenges in yeast other end of the scale are formulations Commun says. raised baked goods and changes in based purely on kitchen cupboard consumer expectations. The idea is ingredients, like flour, yeast and salt. to help manufacturers assess where The future of clean label The scale also indicates the impact of they are on the clean label scale, clean label reformulation on product navigate the opportunities, and then Clean label bread represents a characteristics, highlighting the trade- adopt the best solution for their growing opportunity within Europe. off between a cleaner label on the formulation and processing method. Market research specialists at Mintel one hand and process tolerance point to 'natural' as the most common and product quality on the other. Reformulating to a cleaner label recipe claim on new bread launches over the almost inevitably adds an extra layer last five years. In fact, natural claims The Label-friendly Bakery of complexity to the bakery process. appeared on 40% of all European Toolbox takes all these factors into Dough handling and tolerance may be bread product launches in 2019, consideration, smoothing affected, along with sensory quality in up from 35% in 2015. ‘No additives the transition to a clean label terms of freshness, softness, volume, and preservatives’ is the top formulation by meeting bakers’ crumb colour and bread resilience. claim among them. most pressing need – to maintain product quality and a consistently To highlight the challenges, DuPont There is already a strong move stable process. As part of the has identified five stages in the towards clean label across Europe, toolbox, DuPont also presents the clean label spectrum, starting with the UK and the US. Between 2015 newest solutions to mitigate the traditional bakery products made with and 2019, the top five European challenges of clean label formulations emulsifiers, such as DATEM, SSL and countries for clean label bread and to ensure that bread quality monoglycerides, and mold inhibitors, claims were Germany, France, Italy, is back up to the expected level. the UK and Spain, in that order, according to Polaris Market Complete solutions for Research. Now their research shows clean label emulsification that clean label is also emerging in the Middle East and Asia Pacific. POWERBake 6000 is the new lipase-based enzyme solution Price continues to be a big driver for developed for its emulsification consumer food purchases, especially properties. Application trials show in the current context of COVID-19, it is a successful alternative to mono where consumers are looking for more and diglycerides with the ability to affordable products. Bakery products maintain product quality. Particular have the multiple ability to provide benefits include a good crumb value for money, as well as pleasure structure and dough strengthening and comfort. The pandemic is also in white bread and burger buns. causing consumers to think about how their lifestyle impacts the planet. In Used in combination with that light, the clean label trend is POWERBake 6000, the oxidative an opportunity for manufacturers module POWERBake 7650 gives to become agents of change. The the best possible clean label DuPont Label-friendly Bakery results when replacing mono and Toolbox provides them with diglycerides and SSL or DATEM. the means to achieve that goal. www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 29 TRENDS
The public is bananas for this new trend
Sarah Kelly, Commercial Graduate at Synergy Flavours notes the rise in home bakers during the pandemic as a way of coping, in particular a new focus on banana bread
anana bread saw a While it’s comforting and nourishing of chocolate banana bread. massive spike in interest appeal had been tied to its wartime Instagram influencers and GBBO during March/April 2020, promotion in the 50’s where the natural contestant Pyra shared recipes the ‘brilliant banana loaf’ sweetness of banana helped make the adding chocolate to the mix. recipe became BBC good sugar rations go further. With baking Bfood’s highest searched recipe on ingredient shortages in supermarkets All together the spirit of support and the website and google searches and consumers keen not to waste inclusivity has been captured in the for Banana Bread rose by 84% food, banana bread has been the range of vegan & allergen free banana in the UK and 54% worldwide. perfect choice. bread recipes shared. As over 36% of UK adults feel it is difficult to find A huge catalyst to the craze was With the new influx of bakers trying indulgent ‘free-from’ food & drink that people sharing recipes and pictures and adapting recipes a number of tastes good many may have turned across social media, #banana bread trends stood out. to social media to find recipes, 31% has been used over 1.4m times and it's agree that it is a good place to find no surprise as 33% of UK 18-24-year Traditional, using basic store cupboard them. Pip & Nut shared their flourless olds use their social media accounts to ingredients and easy recipes may alternative which was a great choice take pictures of food. seem like it was primarily the choice for those wanting a gluten free option for novice bakers’, but traditional or those struggling to find flour Baking has been a source of comfort recipes have been shown to their amongst the supermarket shortages. for many during the uncertainty of full potential by renowned Chef Covid 19 as a mindful activity which Dominque Ansel, celebrity chefs Twisted & loaded, experiential engages all five senses, something such as Chrissy Teigen and even cooks have shown banana bread to keep the kids entertained or to food delivery company Gousto. has proved a popular base for try and learn a new skill but with additional flavours or twisted so many options it begs the Everything’s better with chocolate, formats. From carrot cake fusions question why banana bread? chocolate is the top flavour in bakery celebrating nostalgic and comforting launches and it is estimated in the UK flavours to inspiration from celebrity There are a few possible reasons, a the average consumer eats 8kg a year. chefs like Nigella’s Tahini banana simple recipe has encouraged a lot As consumers have turned to evening bread or Bobby Flay’s choice of of first-time bakers to give it a go. treats they enjoy the added indulgence espresso banana bread. The creativity hasn’t stopped there as banana bread has taken on new formats such as cookies, doughnuts, granola and ice-cream.
At Synergy Flavours they have been excited to see this classic flavour taking on a new lease of life, and in response have created their own banana bread flavour with a modern twist which is suitable for use in bakery and confectionery.
30 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com www.hebenstreit.de
Many ideas change the world… Some of ours set new standards. Like our baking plate, the largest of its kind: 1,000 x 350 mm*
HIGH-END ENGINEERING
PROCESS EXCELLENCE
INNOVATIVE SOLUTIONS
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* Setting standards with smart ideas is a tradition at HEBENSTREIT. We aim to deliver genuine benefi ts such as cost effectiveness and reliability to you. Our maxi-format 1,000 x 350 mm baking plate does just that – as well as setting new standards. It guarantees highest productivity on a compact footprint, plus maximum service life. That’s just one of our many ideas that contribute to your success.
RZ_Anzeige1_Waffel Exdrudat_210x297_GB_ohne.indd 1 10.03.17 12:54 PACKAGING TECHNOLOGY
Developing business and adapting to change
Despite the challenges faced throughout the spread of Coronavirus, Syntegon used its digital platform to create a virtual show for its horizontal seamless systems
ince the pandemic hit and engineering centres, customers benefit further measures had to be “They offer customers from our comprehensive expertise taken in order to ensure the and broad portfolio of customised safety of the public, a large flexible equipment and sustainable solutions – from amount of anticipated events from a single source small start-ups to multinational Swere forced to either reschedule or manufacturers,” says Bruno Oberle, cancel completely, and in turn this has with a number General Manager and Vice President had a knock on effect for countless of sustainability of horizontal packaging systems at businesses that depended on its Syntegon Technology. footfall to reach new and existing benefits” customers. Fortunately, the developing Seamless processing digital world has allowed forward- carton and tray forming, and paper packaging thinking companies to rethink their while the TTM top load cartoner strategies, using their digital outputs and Elematic 2001 case packer system for bars to reach their audience and showcase reliably process recycled and grass At their virtual show, Syntegon the new developments that they fibre cardboard, respectively. Technology showcased a high-speed have to offer. “With years of research experience seamless system for bars, including all steps from process technology up Since interpack 2020 was postponed, at our innovative test labs and Syntegon Technology has been exhibiting a number of horizontal seamless systems online at their newly-created virtual show. The company that puts its focus on intelligent and sustainable technologies are introducing three complete solutions for bars, cookies or crackers, and bakery products. The systems all have one thing in common: They offer customers flexible equipment from a single source with a number of sustainability benefits.
In primary packaging, the innovations from Syntegon Technology facilitate flow wrapping with mono- materials and paper. The new Kliklok ACE carton former premieres glue-free
32 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com PACKAGING TECHNOLOGY
to case packing. With the new WRW fibres with utmost precision. In the Compact and high-speed Flex compression roller, manufacturers final step, the Elematic 2001 packs can adjust the height and width of the cartons into cases. The case packaging system for cookies their bar mass slabs during production packer stands out for its efficient use and crackers with maximum flexibility and precision. of packaging materials, including This minimises trim, thus eliminating slightly bent blanks as well as grass In addition, Syntegon Technology product waste. Once the bars are fiber corrugated board. The machine is presenting a compact and high- cut and fanned out, they are fed into can handle up to 100 different case speed solution for cookies and the Sigpack HRM flow wrapper by designs with a speed of up to crackers, producing tight packs with the contactless, format-flexible and 40 cases per minute. fully recyclable mono-material films. compact Sigpack FIT infeed with XTS The Sigpack HCS flow wrapper is linear motor technology. The HRM Versatile packaging system equipped with the latest amplified features the new paper-ON-form for bakery applications heat sealing (AHS) technology. retrofit kit in combination with cold Thanks to extended sealing times, sealing technology – the first of its the flow wrapper can process a large For bakery products, such as kind to process paper packaging variety of films at very high speeds. cupcakes, Syntegon Technology without compromising on speed Materials range from multilayer films presents an all-round packaging and product safety. to fully recyclable mono-materials. The system, featuring the direct depositing precise application of heat to the film pullnose distribution station, the new The seamless system comes with the guarantees tight packs. In terms of Pack Feeder 4 and the Pack 403 proven Sigpack TTM top load cartoner. product handling, the system includes horizontal flow wrapper. The Pack The gentle feeding module Sigpack the new Sigpack FGMT (FGM-Turbo) 403 flow wrapper is also equipped FWV makes sure that the paper flow measuring solution. It continuously with the paper-ON-form retrofit kit wrap’s sensitive barrier layer remains portions products into the defined to flow wrap cupcakes in paper. intact, even at maximum speeds. This slug length. Format adjustments Unlike the bar system, the Pack 403 is a major quality benefit throughout can be made on the HMI at the uses heat sealing combined with the the overall packaging process. What push of a button. It is based on paper forming unit. This provides is more, the Sigpack TTM processes linear motor technology, which tight seals, even with highly insulating cardboard made from 95% recycled offers particularly gentle handling paper materials. Once flow wrapped, for cookies and crackers – even the Paloma robotic pick and place at very high speeds. To round it off: solution arranges the cupcakes for the The Kliklok MEC endload cartoner downstream tray-forming equipment. “The Sigpack TTM is seamlessly integrated into the The bakery system is completed by system. The cartoner is highly flexible processes cardboard the new Kliklok ACE carton former. in terms of carton styles and sizes. The platform forms cartons and trays made from 95% It offers tool-less changeovers, a without the use of glue. The Kliklok stainless steel execution and optimal recycled fibres with ACE celebrated its global debut operator access. The Kliklok MEC at Syntegon Technology’s utmost precision” also processes cardboard with a virtual show on May 7, 2020 high proportion of recycled material.
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 33 PACKAGING TECHNOLOGY
The full picture for future- proofed solutions
Mark Chivers, Global Key Account Manager at Cama, looks at how one machine’s design, installation and ongoing operation is representative of the needs of the entire market
ith sales in the how they deploy modern automation billions and markets “In chasing the concepts that defines and dictates that are expanding market and fulfilling the necessary flexibility and as quickly as their agility required. product ranges its diverse needs, Wdiversify, the confectionery and health manufacturers put A case in point would be a recent food bar markets are in very good contract undertaken by Cama Group shape. From the healthiest organic immense strain on for a leading global confectionery cereal bar to the most indulgent their production company’s operation in the Czech chocolate treat, consumers are Republic. According to Mark Chivers, spoilt for choice; not only with the and packaging Global Key Account Manager at Cama range of products they can buy, operations” for this particular customer: “We faced but also in the amount of variations of two challenges in this instance. Not the same familiar snack, be it flavour, now exists smaller batch runs – only did the customer want a single size, format or added ingredients. all of which must be achieved packaging line that could handle without adding to unit prices. multiple product variations, but also, This is, of course, great news for due to the region’s demographics the consumer. But in chasing the For this reason, automation across and widespread industrial investment, market and fulfilling its diverse the whole production/packaging value they had to cater for a constantly needs, manufacturers put immense chain has become the only financially changing workforce. In both instances, strain on their production and viable way of addressing these automation – more specifically Industry packaging operations. Where variation-driven challenges. And it 4.0-enabled automation – was the what was once mass production is up to the machine suppliers and key to solving these issues.
34 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com PACKAGING TECHNOLOGY
“Right from the kick-off,” Chivers closed using a robotic carton closer. continues, “we had a list of products In this instance, the control solution that they wanted the line to handle, not was based on Indramat Bosch, with just now, but also over the next couple Siemens controllers, but an Allen- of years. So, our first challenge was to “If we need to survive, Bradley solution from Rockwell ensure we could deliver the necessary we must follow the Automation is also a standard. agility and flexibility to cater for these product variations. In the first instance market and give it “When it comes to switching batches, the line was set up to package three what it needs” we try to make it as straightforward products: a standard bar, a tablet and as possible,” Chivers elaborates. “To a soft-centred tablet. Each of these this end we employ technology and products has its own dynamics and traceability (such as RFID coding behaves very differently, so each had components) and we exploit poka- to be looked after in a specific way. and interaction before being let loose yoke principles to mistake-proof the in an operational environment.” operation. This, combined with a high “The primary challenge was handling,” level of center-lining, helps ensure fast, he adds. “The standard bars, at a Industry 4.0 and automation plays a repeatable changeover with vertical throughput of 850 bars per minute, significant role in addressing another start up where all parts are homed were relatively straightforward; but key concern – future proofing! “Our and in the correct position. Then it the soft-centred tablets, running at customers now expect payback is just a case of pressing a button. a reduced speed of 240 tablets per times of 2 to 2½ years,” Chivers We have invested significant time, minute, required very delicate handling, says. “And this has to be coupled energy and funds into making our so as not to break through the thin to shorter product life cycles. This is machines simpler – poka-yoke chocolate covering the cavities. In both why it is essential to deliver adaptable and center-lining with feedback cases, the confectionery had to be hardware. Cama sits in the upper axis control on the exchanged packed neatly and uniformly into echelon of secondary packaging parts makes it so much easier.” shelf-ready display cases.” suppliers in terms of quality and feature sets, so our customers “With this customer, we like to think The packaging operation for this expect longevity beyond the payback that we are at the top of its supplier line was originally a manual process. period and product lifecycle.”\ list based on the machines we supply “Our customer wanted to redistribute to help it address the demands it will the labour, in what is an incredibly In this application, Cama turned to face,” Chivers concludes. “It also has busy factory,” Chivers elaborates. its industry leading breakthrough to have one eye on the future – as do “They also faced difficulties in not generation (BTG) technology, more many of our customers – especially only attracting, but also retaining specifically an IF296 Monobloc when considering the impact of global workers with the necessary skill Display-box Topload Cartoning phenomena such as Covid-19. The levels, due to the amount of investment Machine. Cama’s IF Series offers a market is looking for financially stable taking place in the region – new unique combination of integrated suppliers to develop supplier/producer factories are opening up regularly. packaging machines and robotic partnerships with much higher levels There were also high levels of loading units and provides added of trust. This will set the trend for transient or seasonal workers. In value to customers’ needs by doing business in the future, where the one instance at a pet food plant in the incorporating reduced footprint, market needs suppliers that can also region, a customer had four different flexible size changing and high deliver a broader scope, in terms of nationalities on one line, which made reliability. All primary functions service, support and manufacturing. communication interesting. are operated by servo motors Cama is truly market driven. If we and dedicated product-grouping need to survive, we must follow the “It is in these situations that the devices, determined according to market and give it what it needs – functionality behind Industry 4.0 product specifications. and face the fact that we don’t just solutions comes to the fore,” he make machines… we sell trust explains. “With fully data capable In operation, the machine erects and manage risk too!” interconnected automation solutions, cartons from a flat blank, which are augmented reality can play a huge role then filled rapidly, uniformly and, of in training, set up and maintenance. course, gently with products entering By overlaying animated and static from a twin racetrack feed. The filling graphics, with annotations in different operation is performed by a large two- languages, it becomes so much axis pick-and-place robot – based on easier for multilingual workforces robotic technology developed in house to have the same level of training by Cama. Once filled, the cartons are
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 35 PACKAGING TECHNOLOGY
Biscuit indulgence packaged in a small space Gerhard Schubert introduces a flexible TLM packaging line for Bahlsen’s new creation, designed to present a system that ensured flawless production each and every time
ahlsen’s new “Keks’n Cream” Schubert GmbH, the market leader creation delivers a lot of “The Schubert in top-loading packaging machines, taste in the layers of its filled initially sounded like a standard inquiry. double biscuits. To enable concept made an But the hall intended for packaging the pastry manufacturer to impression, and the new product range represented an Bpack the sensitive products safely, additional challenge: A freestanding quickly and attractively, a total of the contract for building support post stood in the 24 pick and place robots had to be design, delivery and way of the packaging line, requiring accommodated in a machine area a specially adapted yet compact, of less than ten metres. Moreover, installation was high-performance system. “Since a building support post had to awarded in 2018” the post could not be removed, we be integrated into the system. A simply integrated it into the somewhat customised TLM machine, Gerhard extended system,” reports Sales Schubert says, masters these the version made with dark chocolate Account Manager Michael Voelskow. challenges while offering flexible biscuits and milk cream. Both are “It was especially important for packaging options and high output manufactured and packed at the Bahlsen to be able to run other tray within a minimum of space. Bahlsen plant in Skawina near Krakow, sizes in the future as well. Furthermore, Poland. The filled double biscuits low maintenance and low spare How does biscuit indulgence actually from the new product line are placed parts costs had to be ensured,” sound? Because this question is not vertically in a tray, which is packed in adds Voelskow. that easy to answer, Bahlsen sound a resealable shell. This allows them designers work hard on developing the to remain fresh and crunchy even The Schubert concept made an sound that the famous butter biscuits after the packaging has been opened. impression, and the contract for with their 52 teeth make when you bite For small moments of indulgence, design, delivery and installation into them. Until the treat ends up in the the biscuits are also sold individually was awarded in 2018. The experts consumer’s mouth, however, nothing packaged. For the most part, the at Schubert developed a line that should crack or pop. When baking and German market is supplied from is ideally adapted to the specific packaging, Bahlsen, the 130-year- this location. In order to meet conditions, yet still impresses with old family company, expects smooth the high demand, Bahlsen its extremely compact dimensions. processes. This was recently the case invested in a new TLM picker The new packaging line runs at a with the packaging line for the new line at its Polish site in Skawina. slightly lower cycle output rate in order “Keks’n Cream” product line. to reduce wear and maintenance Individually planned requirements. However, there was still For even more satisfaction, this treat and compactly built room for the output to be increased consists of two biscuits at once, without taking the robots to their harmoniously complemented by a performance limit. “This forward- The requirements with which the filling of delicious chocolate cream. looking planning is certain to pay manufacturer approached Gerhard “Keks’n Cream Milk” is the name of off for Bahlsen,” ensures Voelskow.
36 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com PACKAGING TECHNOLOGY
24 robots in the smallest of spaces
At the head of the packaging line, the plastic trays are taken from the magazines and fed into the machine on both sides, so that the product placement into the trays can also run on both sides of the line. A total of 24 pick & place robots work in four TLM frames. Arranged in pairs, they pick up the biscuits and place them into the trays passing by in the opposite direction. After filling, the trays are rotated by 90 degrees so that they can be discharged lengthwise from the picker line to the subsequent flow-wrapping machine. On one side of the new TLM system, there is also a single storage belt. At the push of a button, individual placement of the biscuits on this grouping belt for flow- wrap bag packing without plastic trays can be activated. This works without having to stop the system. The individual discharging and the placing into trays then run in parallel, i.e. simultaneously on both the left and right hand side of the machine. If more products are to be conveyed to the individual deposit belt, up to twelve robots will be able to perform this task in the future. Up until now, three of the 24 pick and place robots had been responsible for taking over the individual placement if required.
3D scanner for quality control
In the picker line, four 3D scanners ensure that only intact biscuits are detected and enter the packaging. Products containing no filling or less than the specified amount of filling, as well as those not clearly bearing the Leibniz lettering, are rejected. This ensures that only flawless products get into the packages. The TLM system was delivered in January 2019 and put into operation in February.
Richard Tomczyk, who was responsible for the project as an Investment Manager at Bahlsen, reports: “In April, the machine was already running at a level of efficiency that had not been planned until December 2019.”
“This success is the result of an excellent partnership,” says Voelskow.
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 37 LATEST INGREDIENTS
Millennials are a core target for textural innovation
Recent research from Innova Market Insights highlights that millennials are the most likely age group to experiment with new textures which could provide a big opportunity in the industry
exture is a vital component of gellan gum or carrageenan. Age in the formulation of food was again significant in ingredient and drink as it can be awareness, with the youngest Gen the difference between Z consumers (18-25) least likely consumer acceptance of to be aware of textural stalwarts Ta product or instant aversion. What’s such as pectin, gelatin and starch, more, its impact is not limited to while Boomers were least aware mouthfeel and it can also be relevant to of carrageenan, gellan gum the flavor, appearance and sound and xanthan gum. of a product, giving it a strong role in the entire eating experience. As a What’s next? result, it is increasingly recognised as a valuable tool in the creation Innova’s research also explored and marketing of new products and consumer reaction to familiar products “Tapping Into Texture” is #5 in Innova’s with a twist on texture, i.e. Japanese list of Top Ten Trends for 2020. fluffy or soufflé pancakes and Middle Eastern stretchy ice cream. Millennials are As globalisation continues, cultural most adventurous overlap will see other textural novelties extending their reach into new markets, Original consumer research conducted while even locally, familiar foods can by Innova Market Insights clearly affected or excited by texture, find value by trying out new textures. identifies Millennials (26-35) as the under-indexing by between seven most important audience when it and 16 percentage points for Combination textures are comes to playing around with texture, each of the same statements. also expected to flourish in the perhaps not surprising considering coming years. Crunchy and chewy the importance of experiential Awareness of textural combinations are emerging, particularly consumption to this adventurous ingredients varies in the snacking arena, while concepts demographic. Compared with the such as mochi ice cream balls (chewy average (10 countries), Millennials Although an average 48% of and creamy) and Asian bubble milk indexed highest for agreement with consumers say that they “care more teas (chewy and smooth) are also most key statements, including “I love for the texture experience than for effectively blending mouthfeels. combination textures” and “Textures the ingredient list of a food product,” such as fluffy, crispy or smooth make ingredients are themselves a vital Further ahead, 3D printing could also food and drinks more indulgent.” part of textural development and the offer scope for textural innovation, research explored consumer attitudes opening doors for more unusual They were also most likely to see to important texturisers. Starch and shapes and textures and allowing their purchase decisions impacted by gelatin are most familiar to consumers, manufacturers to play around with texture: 68% agreed, compared with a with more than 90% claiming to know the entire structural design of food 60% average. In direct contrast to this, or to have heard of these; in contrast, and drink to deliver novelty both Boomers (55+) were least likely to be less than 45% knew or had heard visually and in the eating experience.
38 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com LATEST INGREDIENTS
Food and nutrition trends of 2020
Allene Bruce, Director of New Nutrition Business takes a look at the key drivers in food and nutrition and how this will impact consumers spending habits this year and beyond
ne strong trend we’re around fat. Fat certainly improves sustainability is a key driver seeing is fragmentation flavour, which gives products a huge for purchasing decisions. of the market. Simply advantage! Peak yogurt from the put, this means that US proudly boasts its 17% dairy fat Snacking adventurers the market has become content. Successful messages here Omore finely segmented. It’s such a are likely to focus on ‘healthy fats’ Make it easy, make it a snack! The powerful shift that we’re calling it a and are likely to be coupled with low- drive for convenience has created megatrend and anticipating it will be carbohydrate content to fit with the a ‘snackification’ trend, and most around for the foreseeable future. trendy ketogenic diet. of the trends I’ve described can be tucked into bars, nuggets or This splitting of consumers into Digestive comfort bites. And while you’re at it, make ‘tribes’ with specific health goals and it interesting, because we’re all food philosophies has been facilitated by Dairy continues to hold the advantage adventurers now. The days of brand the search-and-connect capability of being fermentable into gut-healthy loyalty are gone, and many consumers of the internet. This is a significant products such as yoghurt. Mounting are neophiles on a quest for the change from the past when official evidence of the value of a healthy gut interesting. The cleverest new product health and medical advice shaped microbiome, along with consumers’ developers are taking niche traditional what people thought they should eat realisation that digestive solutions can foods, such as the Icelandic skyr, and and drink. Today, consumers are alleviate their discomfort, is offering tweaking their flavour and texture to inspired by forces as diverse as social great opportunity. make them palatable to the market. media influencers and just-released medical research, and communities Promising strategies include grain- Kombucha is another example. Will of belief develop accordingly. free products; prebiotic fibres, it be passionfruit and blackberry or which are slightly sweet; lactose- ginger and turmeric on your Christmas The good news is that this means there free and goat dairy; and low- table? This traditional fermented is a niche for everything. From plant- FODMAPS foods (FODMAPS are drink has exploded in popularity so lovers to keto enthusiasts, gut microbe certain fibres and sugars that cause that there seems to be a kombucha cultivators to muscle builders, there some people digestive discomfort). for every occasion. It hits multiple is a market – it’s merely a question trends: it’s low carb, delicious, of how big it is and how appealing Sustainability convenient, plant-based and often products are to them. packaged in glass. It bubbles with There’s another distinct opportunity to probiotic microbes. If it’s made at a Fat is reborn alleviate discomfort in a broader sense. boutique brewery in the next village, its and rehabilitated Western consumers increasingly care provenance puts it even further ahead. about the environmental impacts of This shift away from trust in official their purchases, making sustainability So to all new product developers and health advice, spurred partly by its a basic ‘must-do’ for every company. strategists, I hope these few insights apparent U-turns on messages such To help prevent climate change, 64% assist you. I raise my flavoursome as the dangers of fat and the health of Swedes said they will try to buy glass of something bubbly, healthy benefit of red wine, means that many more sustainable food, and 27% of and sustainable, and wish you people are open to health messages US consumers say environmental every success for your new product endeavours of the new decade.
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 39 CHOCOLATE MOULDING TECHNOLOGY
Expanding business and breaking the mould
Pecan Deluxe Candy says moulded chocolate shapes are sought after by today's consumers and is something that is prominent throughout varying trends
onsumers across the globe moulded chocolate shapes really fillings for the filled chocolates are could be forgiven for over- started to take off internationally, produced in a separate plant; the real indulging a little during the spearheaded by the hugely popular milk chocolate caramel filled cups are pandemic – and during monkey faces which are still in particularly popular with ice cream and lockdown chocolate was production to this day. dessert parlours where they are used Cno doubt at the top of many shopping as toppings. Flavours include caramel, lists. It’s no surprise, then, that the Pecan Deluxe Candy’s EMEA mango, raspberry, chocolate fudge or commercial production of innovative Managing Director, Graham Kingston peanut butter flavoured caramel and and delicious moulded chocolate explained: “We have a well-established bespoke fillings can also be created to shapes for desserts, bakery and other reputation across Europe as the go- meet specific customer requirements. applications continues to grow apace – to for bespoke moulded chocolate led to a significant degree by inclusions creations on an industrial scale and Dialling in to demand specialist and food tailor Pecan Deluxe many of our greatest achievements are Candy (Europe) Ltd. a closely guarded secret! In the past The trend for moulded chocolate we’ve been asked to create characters shapes continues unabated, with Seasonal variations have some very specific to certain international innovators like Pecan Deluxe influence on demand although markets and we’re always open to Candy leading the way in product moulded chocolate pieces are key discussing new projects, and yet development, as well as dialling in products all year round for ice cream our generic range also continues to to current and predicted demand tubs, desserts and celebration cakes. perform remarkably well, growing year worldwide to ensure that individual In addition to desserts and bakery, on year.” countries’ preferences are (literally) chocolate shapes are ideal for a catered for. The shapes have proven multitude of further applications. Filled Melt in the mouth experience so successful over the last few years chocolates work well in cold set style that the UK based EMEA headquarters cake bars –similar to rocky road type That range includes monkey and now supplies these in demand creations. They are also perfect to pig faces, hearts, turtles and cup- products across the world for the boost a snack mix and provide a touch style products, both solid and filled, whole Pecan Deluxe group. of indulgence alongside the health available in milk, white or dark benefits; milk chocolate caramel cups chocolate or, for the ultimate melt- Kingston concluded: “We are and their peanut butter flavour caramel in-the-mouth experience, low-melt constantly introducing carefully filled equivalent are particularly suited compounds of the same flavours The designed and tested new ranges, the to applications like these. latter shapes are perhaps the most latest being turtle chocolate shapes, popular because they work brilliantly both solid and filled – the perfect The food tailor has been manufacturing in ice cream – providing the melt in the solution to meet the increased demand chocolate shapes for the European mouth chocolate sensation that ‘real’ we’re seeing for different filled and market since 2004, starting with a chocolate lacks when frozen. coloured shapes. This demand will of bespoke product for an ice cream course fuel our never-ending quest producer and quickly expanding The company’s one shot lines can also to expand our range of coloured and the range with its first caramel filled be used to produce filled chocolates flavoured chocolate and compound chocolate cups. Two years later and and its own caramel sauce and fudge products – green turtles anyone?”
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LAREKA PACKAGING SOLUTIONS
DEVELOPMENT SIZE CONVERSIONS REBUILDING
How can you optimally run your packaging machines for chocolate and sweets and at the same time make better use of your marketing efforts? At Lareka we develop with care solutions for smart packaging. With these you can reduce the costs, broaden and deepen markets and offer end users a more attractive product.
How can you respond to new opportunities and increase your power? Contact an innovating OEM and benefit from 30 years of knowledge and experience.
The Netherlands | +31 (0)40 208 66 66 | [email protected] | www.lareka.nl AIB INTERNATIONAL
Meet consumer demand with the ingredients on hand
Ryan Will, Baking Professional at AIB International addresses how to properly implement the process for ingredient substitution when facing consumer demand and supply chain shortages
n response to various quarantine may not have thought and stay-at-home orders, “Be sure to look at about or made previously. consumers have been seeking out what’s familiar. For some, the flour certificate of The main ingredient in question for that’s meant the return of fitness analysis for a better many manufacturers that produce Istar “Mr. Motivator,” while others baked confections may be flour. have been binging their favourite understanding of the This is an ingredient you may have reruns. This longing for the comfortable flour characteristics” previously substituted before because has changed food preferences as of new crop flour. Much like new well, with treats like snack cakes, crop flour, a substitution flour can biscuits and other sweets easing sanitation and inspection plans, be different in composition than the stress and concerns of some. and reviewing preventive maintenance. what you are used to and can impact Maybe you have seen a positive Others are working through supply performance in a finished product. response to your own products, chain issues like the continued as consumers who don’t traditionally sourcing of specific ingredients There are a few different steps you purchase these treats now enjoy to make sure production can can take when changing flour in your a taste of their childhood or maybe keep up with this renewed demand. formula. First, you should do a small they have found a new favourite. test bake with the new flour to test for But what if you can’t adequately differences across multiple absorption Increased demand can also prompt and consistently source key levels and mix times more easily and challenges in production. As a ingredients and have to use what’s quickly than at a large scale. It will also result, you have probably made a on hand? Substitutions might provide give you, your team and your operation few changes. Operations around you with a timely solution, though a better understanding and feeling the world have been getting creative you’ll need to be prepared to make for the dough before you use with employee schedules, modifying changes to your formula that you the new flour at a large scale.
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When choosing a substitute, first know “If you are making these changes in what type of baking powder you are currently using. For instance, there are response to increased consumer demand, three main types of baking powder, substitutions can be a very beneficial step” which are fast acting, slow acting, and double acting. Fast acting baking powder releases most of the CO2 in When doing your test bake, make know the fermentation tolerance the first few minutes after combining sure to take the mix and absorption if you are using the sponge and with water. This requires quickly parameters to the point that they are dough process. processing the batter to potentially totally over-mixed and over-absorbed, avoid volume loss in the final product. which will help you zero in on the Alternatively, going 100% new flour Slow acting baking powders do not correct numbers. This approach will is the quickest transition, but also has release CO2 until they reach a certain also help to make sure you are not its challenges. You may prefer this temperature. Double acting baking leaving money on the table by not option to address the change and powders are the most common in adding enough absorption to your associated issues all at once and in a commercial bakery settings because dough. Based on those test results, short period of time. But depending they provide a more uniform and you can then choose to do a gradual on how different the flour is, the issues controlled action. They react partially transition into the new flour or you with such an immediate transition at lower temperatures and complete could go all in with the new flour and could prove to be overwhelming. their reaction during baking. When with no transition period. substituting each of these ingredients If a supply chain shortage forces you for another one, it will be important Transitioning gradually into the new to switch from one variety of wheat to understand and factor in each flour allows you to make incremental the flour is milled from to different of these characteristics. changes. A typical plan is to start by treatments of flour, it will be an even using 75% old flour and 25% new. greater challenge. Not every type of Flour and baking powder are just two Over time, you will then go 50:50, flour is meant for every product, so of the ingredients you may have to then 25% old and 75% new, and in addition to changing the formula, substitute in a formula in response to finally on to 100% new. The time you will also need to make other consumer demand and current supply this transition takes could be based mixing and processing changes. chain issues. While these changes may on the amount of old flour you have. Even with those changes, the final not be permanent, learning how to product may not be the same you address them now can become a best The reason a slow changeover may and your consumers are accustomed practice should you need them again in be preferred is so your personnel can to and expect. Be sure to look at the future. And if you are making these ensure that the mix and absorption the flour certificate of analysis for changes in response to increased changes needed for the new flour a better understanding of the flour consumer demand, substitutions can mix are monitored, maximising the characteristics so you can find be a very beneficial step. They can quality and quantity of your new the right flour for your product. help you maintain production and dough mixture and resulting product. become a consumers’ favorite comfort Once the transition process is Another ingredient you may have to food in the short-term, with the goal of complete, it’s also important to substitute is your chemical leavening. their loyalty lasting past the pandemic.
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 43 CANNABIS CONFECTIONERY
Unlocking new opportunities
American flavour manufacturer, abelei, unravels the jargon surrounding CBD and THC and discusses its potential as a novel food that is only growing in popularity
or many years Cannabidiol (CBD) has been known to have certain health benefits, though its legal use has been fuzzy with laws and Ftheir enforcement varying from state to state and country to country. The recent passage of U.S. and Canadian laws (state and Federal) permitting the use of CBD as well as THC (delta-9 tetrahydrocannabinol), has amplified the conversation, confusion and commercial potential of products made with these compounds. Let us first clear up the confusion and then discuss why and how we might all benefit from opportunities these new food ingredients present, and why this is a trend that will only become more prominent in the food industry. environments primarily for medical and recreational uses. From a health Definition and sources perspective, the major difference is “There is no denying of CBD & THC that CBD is not psychoactive, meaning the upward trend of CBD does not change a person’s state products leveraging CBD and THC are very different of mind, whereas THC does. compounds, but both are produced by the growing public plants originating from the Cannabis Today’s commercial popularity of CBD sativa family. The best source of landscape CBD is the Hemp plant, while the and THC” best source of THC is the Marijuana There is no denying the upward trend plant. The Hemp plant is very hardy of products leveraging the growing and adaptable to various climates public popularity of CBD and THC. Controlled Substance Act, freeing and its various parts (seeds, flowers Still primarily centered in the western them up for wider use and distribution. and stems) are used in over 25,000 U.S., the rise of foods and beverages THC, on the other hand, while legal in a consumer product applications, most using these products has found new growing number of U.S. states and all notably healthy dietary supplements, momentum with the legalisation of of Canada as of the fall of 2018, is still skin products and clothing. The cannabis in Canada, and the recent federally illegal under the Federal Food, Marijuana plant, on the other hand, has passage of the U.S. Agriculture Drug, and Cosmetic Act and section been genetically manipulated over the Improvement Act of 2018 (the 2018 351 of the Public Health Service Act. years to increase THC concentrations Farm Bill). Now CBD Oils derived from This legal inconsistency gives the U.S. and is grown in carefully controlled hemp are no longer part of the 1970 Federal government the ability
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to prosecute in instances where studies suggest that CBD is good for Flavour profile public safety is a concern, but it also brain health, potentially alleviating the opens the door for greater public/ conditions of Parkinson’s, Alzheimer's, CBD oil and extracts from hemp commercial use and eventua multiple sclerosis, neuropathic pain are known to have a very earthy legal acceptance nationwide. and childhood seizure disorders; taste that is often described as piney, heart-health, reducing the risk of nutty, grassy and bitter. Sources of Since it appears that food and arrhythmia and heart disease; reducing CBD ingredients have big differences beverage products containing CBD inflammation; relieving rheumatoid in taste depending on their extraction and THC are part of our future, what arthritis; and improving skin conditions, process and manufacturing. The food do we need to understand about using like acne. Now that CBD from hemp science team at abelei has noted that them and flavouring them effectively is no longer a controlled substance, flavours like coconut, caramel and in order to safely ride this potentially many more studies to determine its chocolate stand up to the earthier profitable new wave? benefits are sure to follow. taste of CBD. Citrus and fruit flavors also pair well with CBD but often Benefits of CBD and the require the use of bitterness masking growing acceptance of THC “Flavours like flavours to keep the flavour system well balanced and prevent the final There are many real and perceived coconut, caramel product from having too much of a health benefits of CBD oils from and chocolate stand “grassy” profile. CBD products are Hemp. For instance, hemp seeds currently a unique addition to food which contain CBD oils are not up to the earthier and beverage products and as only high in protein (9.46 grams per taste of CBD” such, they require several trials tablespoon, about the 10th highest of balancing and optimising. of all vegetables), but also one of the few plant-based sources that are a In the recent past abelei has worked For the most part, CBD laws in complete source of protein, meaning on flavouring several products the UK follow the laws in the rest that they provide all nine essential containing CBD compounds. The of the EU, where CBD is classified amino acids. Hemp seeds are also company says they have found it as a novel food. Novel food, in this a good source of unsaturated best for customers to send their situation, means food that was not Omega-3 oils, a good source of approved CBD ingredient to their consumed before May 15th, 1997, fiber, and contain a broad range flavour lab, as the source of the which is an odd way to define of important minerals and vitamins: CBD and its use in a base product anything, but it’s what we have. Vitamin E, magnesium, phosphorus, can make a significant difference potassium, iron, zinc, and B-Vitamins, in determining the best flavour Novel foods must not pose any including niacin, riboflavin, solution. Today, abelei has a risk to public health or safety, thiamine, B-6 and folate. sub-library of many fruit, sweet, not be misleading, and not be dessert-type and masking flavours nutritionally deficient, and the Additionally, and here’s where the serving as excellent starting points EU is content that CBD edible line between perception and reality for flavouring products leveraging products tick all these boxes. is a little fuzzy at present, some these new additives. www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 45 CANNABIS CONFECTIONERY
CPX20: redefining cannabis in the food and drink sector
The legal cannabis sector opens a whole new avenue for the confectionery and bakery industry as new events like CPX20 helps businesses navigate uncharted waters
PX20: Cannabis Products developing or interested in developing key players and emerging brands Exchange is a unique new legal cannabis edibles and beverages, in the legal cannabis industry. event spotlighting the including candy, confectionery, snacks, latest in the development bakery products, prepared foods, Overcome your challenges and production of legal various types of beverages , and Ccannabis edibles and beverages. other medical and recreational Consult with the industry's leading This interactive two-day conference cannabis products. product and service providers to is designed to inform and inspire answer your on-the-spot questions the ideation, innovation, research Here are just a few of the job titlesand and help you find the best solutions and development, manufacturing, functions that you will find at CPX20: for your business. packaging, distribution, and consumer safety of legal cannabis edibles and Analysts Network and gain leads beverages. • Brand/Product Managers two days to interact with high-level Backed by Cannabis Products • Equipment Suppliers executives, forge partnerships, find magazine, along with Prepared Foods, • Executives/Owners new customers and build lasting Food Engineering and Food Safety • Ingredient Suppliers business connections in an intimate Strategies, CPX20 aims to lay the networking setting groundwork for merging the federally • Manufacturers regulated food and beverage industry • Marketers CPX20 will be held July 30-31, 2020, with the fragmented legal cannabis • Operations Directors at the Hilton Denver City Centre in the edibles and beverages industry. • Packaging Suppliers heart of Denver, Colorado. The event • Partnering Organisations & is being closely monitored on a daily CPX20: Cannabis Products Exchange Associations basis and the organisers ensure proper says the event is the go-to “soup to • Procurement precautions will be put into place in nuts” product development resource • Quality Assurance/Control response to the global pandemic. for legal cannabis edibles and • Research & Development beverages ideation, innovation, R&D, • Sales Representatives manufacturing, packaging, distribution and consumer safety. Learn what it takes to get your products into the As an attendee, you gain access marketplace in this booming new to CPX20’s in-depth educational product sector as CPX20 helps you program and comprehensive exhibit navigate the complex path of bringing hall, focused on the legal cannabis cannabis food & beverage products edibles and beverages industries, to market. where you can:
Who will attend CPX20? Gain the competitive edge
CPX20 will draw leaders and key Experienced and forward-thinking stakeholders in the legal cannabis leaders offer an in-depth look at market from companies currently the consumers, the markets, the
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A healthier and sweeter deal
Thomas Schmidt, Marketing Director at BENEO sits down with International Confectionery to discuss how ingredient changes can offer healthier solutions for everyone
How significant to the industry do you believe the “BENEO is working closely with its local present trend for creating partners and customers around the world to confectionery and snacks ensure the recipes and samples developed with healthier ranges or ingredient options is? meet regional taste preferences”
According to Mintel data, more than At this year’s ISM show, you pure beet sugar. With a sweetening half of Western Europeans don’t think profile almost equal to sucrose – that there are enough healthy sweets launched a new Sweets but with half the calories – it is available. In addition, half of European Collection focusing on ideal for confectioners looking consumers questioned in a confectionery regional tastes – what was for sugar-free alternatives. survey say that they are interested the driver behind this? in sweets with ‘added benefits’. How did you manage This highlights a significant market Recent research has shown that opportunity for confectionery producers to bring those regional consumers want an emotional who can develop products that deliver in flavours to life? connection to what they eat. In order terms of taste, functional benefits, sugar to revitalise confectionery sales in reduction and a clean label format. To find the perfect flavours from established markets, brands are being around the world BENEO worked encouraged to develop confectionery with one of the company’s flavour Many confectionery flavours and textures which offer a manufacturers are looking development partners, Symrise. Local memorable consumption occasion. experts in Europe, North America and at replacing significant Meanwhile a quarter of consumers Asia tasted and identified flavour- levels of sugar and salt from worldwide are influenced by products combinations in line with consumer their product ranges – how containing low/no sugar when trends in each region. By bringing buying sugar confectionery. The together exotic and ‘hyper-local’ challenging do you believe new Sweets Collection we launched it is to produce such ranges? ingredients, the end result is an at ISM directly responds to these innovative range of sweets that really trends with a combination of exciting delivers in terms of appeal and impact. The technical challenges faced to flavours and sugar-free candies achieve, for example, a balanced to give confectionery producers taste and textured chocolate product inspiration that will satisfy even that is also fat and/or sugar reduced the most adventurous snacker cannot be underestimated. Few and helps them drive commercial consumers are prepared to forego the success. feeling of sugar-like indulgence, so the functional ingredients used need The Sweets Collection contains to deliver and maintain a pleasant BENEO’s ISOMALT, a naturally sweetness, appearance and an sourced sugar replacer and the indulgent texture and mouthfeel. only one of its kind made from
48 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com HEALTHY CONFECTIONERY
Amongst others, the BENEO major global makers of sugar-free sugar levels in balance and thus also Sweets Collection includes: hard candy and medical lozenges the insulin release under control. are using this unique sugar replacer. Garden Chills: A two coloured As well as being sugar-free, isomalt Where do you believe the stamped candy in green and is also tooth friendly. It carries an EU next big area of focus for yellow that offers a refreshing taste health claim and one of the rare US of lemon, lime and garden-mint FDA health claims. The overall quantity healthy ingredients will and reminds the consumer of warm of tooth friendly candies created with be for the market? summer days in an Italian garden BENEO’s isomalt which have been produced over time, would easily The emerging vegan consumer Yuzu Candy: This hard-boiled fill a fleet of trucks stretching trend could lead to brands candy contains the refreshing, from Frankfurt to Madrid. emphasising the ‘dairy-free’ or ‘free- tropical taste of the Asian fruit from animal ingredients’ nature of Yuzu, reminding consumers of their How realistic do you believe their products and interestingly, far-flung travels across the world vegan confectionery product launches it would be to expect that are up by 140% according to Mintel. Tropical Blossom: This swirl candy the majority of confectionery combines the fruity flavours of could one day be significantly Demand for clean label solutions is orange blossom, hibiscus and free of sugar? also growing, especially those that blood orange, enabling the consumer provide functional benefits such as to sense the summer breeze Today, a very large number of candies BENEO’s native rice starch. Not only from America’s Deep South. and chewing gums are already sugar- is it clean label, but it can replace free. However, for other applications titanium dioxide, has an exceptional We all know that taste is key for re- it is rather unrealistic to aim for a whiteness, is stable and requires less purchasing food products and using complete ban of sugars, mainly due drying time which in turn increases authentic flavours can allow consumers to technical and nutritional reasons. production capacity. to re-experience memorable key Confectionery is a treat for all of us moments. Bringing the two elements and taste, texture and mouthfeel are Another area of interest is that of multi- taste and flavour together creates a all key when it comes to indulgent sensory appeal, where consumers winning combination that is crucial treats. However, technically it is not are looking for things such as multi- for experiencing emotional memories. possible to replace sugars entirely in textures, flavour changes or cooling This is why BENEO is working closely all confectionery applications without effects. We are seeing this trend with its local partners and customers impacting those elements. played out through the popularity of around the world to ensure the recipes our ISOMALT translucent coating. and samples developed meet regional Quite frequently ingredient lists During production, it crystallizes taste preferences. With our most show that sugar is replaced with transparently, making it the coating recent collection of sugar-free candies, maltodextrin. However, we believe of choice for those confectionery we have brought sensorial immersion that this type of replacement is nothing manufacturers looking to create to life and made authentic flavours more than a label cosmetic and can innovative visual effects, like multi- perceptible, to help our customers potentially mislead the consumer. coloured gum centres with a crunchy tap into the latest trends driving Maltodextrin can lead to a high and translucent coating and coatings the category. release of insulin into your body with added print and sparkle effects. which facilitates the storage Within the hard boiled of fat. In the long run, this candy segment, BENEO may lead to weight gain, insulin resistance and has developed isomalt as eventually diabetes. For a sugar-free alternative – BENEO, it is crucial to what has the take-up from offer solutions for sugar industry been so far? replacement to consumers that support a healthy BENEO invented isomalt as a sugar lifestyle in a sustainable replacer more than 30 years ago. After way. This highlights the only a few years, isomalt had become importance of consuming the number one sugar replacer in hard quality carbohydrates such candies worldwide and a preferred as BENEO’s low glycaemic solution for sugar-free chewing gum Palatinose (isomaltulose), (coating and centres). To this day, all which helps keeping blood www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 49 SUSTAINABILITY
Hershey expands Cocoa For Good programme
Hershey committed to sourcing 100% certified and sustainable cocoa by 2020, reaching its goal in January this year, and lays out plans to continue to support high-risk areas for the future
he Hershey Company support higher incomes for farmers announced an expansion “Hershey is also and improve labour and environmental of its Cocoa For Good standards,” says Jeff King, Senior programme, committing helping farmers Director of Global Sustainability to 100% direct-sourced diversify their and Social Impact. “We recognise, Tcocoa in high-risk areas by 2025, however, that certification is not which will include all of its cocoa incomes with enough. Transitioning to 100% direct sourced by its suppliers from alternative crops cocoa sourcing for these high-risk Cote d’Ivoire and Ghana. areas gives us more transparency into and other income- our cocoa supply chain and enables us This expanded commitment will make generating activities” to provide more support to farmers and Hershey’s cocoa from these countries scale-up programmes such as Child traceable from the farm to the first Labour Monitoring and Remediation point of purchase, giving Hershey a certified and sustainable cocoa by (CLMRS) to 100% of our Cote d’Ivoire clear line of sight into where all of its 2020 — a goal it reached in January and Ghana -sourced cocoa by 2025 cocoa from West Africa is grown and 2020. Hershey launched its Cocoa to help end child labour.” how it is produced — providing more For Good in April 2018, furthering its transparency for consumers and all cocoa efforts by investing $500 million A majority of the world’s cocoa comes stakeholders. by 2030 to nourish children, empower from West Africa, where poverty is the \ youth, build prosperous communities biggest cause of labour issues. Cocoa In 2012, as part of the company’s and preserve natural ecosystems. farmers face challenges such as a lack long-standing efforts to create more of local infrastructure, the impacts sustainable cocoa communities, “By purchasing all our cocoa as of climate change on agriculture, Hershey committed to sourcing 100% certified and sustainable, we directly and the ability to find workers for
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systems and mapping 100% of the West African cocoa farms in its supply chain, ensuring real-time and accurate monitoring. Additionally, the company is supporting new solutions for farmers to obtain affordable land titles to promote farm rehabilitation and increase shade-grown cocoa.
The Hershey Company is headquartered in Hershey, Pa., and is an industry-leading snacks company known for bringing goodness to the world through its iconic brands, remarkable people and enduring commitment to help children succeed. Hershey has approximately 16,500 employees around the world who work every day to deliver delicious, quality products. The company has more than 80 brands around the world that drive $8 billion in annual revenues, including such iconic brand names as Hershey’s, Reese’s, small family farms. Hershey is driving Elimination of child labour, including Kit Kat, Jolly Rancher, Ice Breakers, transformational change to create a the worst forms such as forced and SkinnyPop and Pirate’s Booty. sustainable cocoa supply chain. This slave labour: Hershey is expanding requires engaging and collaborating its Child Labour Monitoring and For more than 125 years, Hershey has with stakeholders across sectors — Remediation Systems to assess been committed to operating fairly, farmers, government, suppliers, more than 125,000 children and ethically and sustainably. Hershey NGOs and peers — to overcome provide any remediation that is founder, Milton Hershey, created the the challenges of how cocoa necessary, such as providing birth Milton Hershey School in 1909 and is bought and sold. certificates so children can stay in since then the company has focused school. This is a 350% increase in on helping children succeed. Hershey’s expanded Cocoa For the number of children being helped Good programme doubles down on its through our CLMRS work since 2018. “We are committed to making these four key areas of nourishing children, To date, this CLMRS work has found important changes, and while we empowering youth, prospering zero instances of forced labour within know it will take time, we are confident communities and preserving the segment of the Hershey cocoa that together with our communities, ecosystems. This encompasses: supply chain assessed. suppliers, governments and industry partners we can make a positive Improving farmer incomes: To help Expanding the ViVi school feeding difference to reassure consumers who increase farmers’ income from cocoa, programme: In partnership with love our products and look to us for Hershey is investing in farmer training Project Peanut Butter and the Ivorian moments of goodness in their lives,” to enable growing more cocoa on less National Nutrition Council, Hershey says Hershey’s Chris Abbott, Senior land and improving productivity, which is opening a second ViVi nutritional Director of Cocoa Strategic Sourcing. helps address poverty, the main driver supplement factory in Cote d’Ivoire of labour issues in cocoa. Hershey and will begin distributing the food is also helping farmers diversify their to 25,000 Ivorian school children incomes with alternative crops and this year. ViVi, made from locally “Hershey is other income-generating activities as grown peanuts, has been effective opening a second well as paying farmers a premium for in Ghana to reduce anemia and their cocoa. In addition to these efforts improve educational performance. ViVi nutritional to raise incomes, Hershey is paying the supplement factory Ivorian and Ghanaian Living Income Strengthening zero-deforestation Differential (LID), a premium paid to commitment through Cocoa & Forest in Cote d’Ivoire” the government that seeks to help Initiative: Hershey is increasing support farmer income. coverage of its satellite monitoring www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 51 SUSTAINABILITY
Innovia launches Encore sustainable BOPP films
Innovia Films showcases the history of the business and its new development in sustainable BOPP films which are made from renewable polymer and are fully recyclable
nnovia Films is launching a new Life Cycle Analysis (LCA) programme, range of trading names, expanding family of highly functional recyclable that by using renewable polymer we and contracting operations BOPP films named Encore. These can determine that Encore films offer according to product demand. are manufactured from renewable reductions in carbon footprint. The non-food based raw materials, Encore film range has an International The first 35 years saw the company Ihelping to reduce the use of fossil Sustainability and Carbon Certification manufacturing only cellulose films. based virgin raw materials. (ISCC PLUS) using a mass balance However with the invention of polymer approach. They are suitable for films and its fast growth, it was The Encore packaging and labelling use in all market segments decided in 1967 to invest in a new film range will have exactly the same currently using BOPP films.” production plant to produce Biaxially properties as equivalent fossil based Oriented Polypropylene (BOPP) BOPP film - high clarity and gloss, The first two grades of Encore film films. As the market for polymer high stiffness, excellent water vapour to be launched will be announced films expanded, the cellulose film barrier and printability. Encore has in the coming weeks, one will be a market contracted. This led to the already been assessed by Interseroh low temperature heat seal film for closure of cellulose plants around an independent German recycling packaging and one for pressure the world including some plants and consulting company and has sensitive labelling applications. owned by the business themselves. received their highest rating, Equally, investment was made in confirming they are fully recyclable. Langstaff says: “This represents new BOPP plants as demand grew. the first step in our journey to produce Steve Langstaff, Business more sustainable films, with the Innovia Films was formed in Manager, Packaging states: “We next step being products that contain 2004 under a consortium of have calculated using our in-house recycled post-consumer content. financial investors. In 2016 their We have agreements cellulose film business was sold. in place and hope to be From March 1 2017, ownership able to launch the first of Innovia Films passed to CCL of these in 2022.” Industries Inc. In July 2018 CCL acquired America's manufacturing The history of Innovia operations of one of their competitors. Films spans over 85 years. On completion, they were rebranded During which time, the and joined the Innovia Films family. company has advanced its technical expertise, Today, Innovia Films is a major expanded its global producer of highly differentiated reach through acquisition speciality Biaxially Oriented and natural growth and Polypropylene (BOPP) films offering continued to develop, products produced using both 'Bubble' refine and launch new value and Tenter manufacturing processes. added products into the It holds a leading global position marketplace. Throughout in the markets for high performance this time the company coated packaging, tobacco has operated under a wide overwrap, label and security films.
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Cargill ramps up charitable effort in response to global pandemic
The company demonstrates the possibilities of helping communities who are struggling in the midst of the virus, and highlights how the strategies can be done in a sustainable way
argill has shared that it is have been impacted by the virus as working with its nonprofit we continue to work with our partners and NGO partners around on global and local relief efforts.” “Cargill is joining the globe to help address food security, health and Cargill says it is focusing its with hunger relief Csafety needs and industry challenges response in four specific areas: organisations around due to the spread of COVID-19. the world to help Food security and nutrition Cargill is committing $35 million feed people in their to COVID-19 relief and recovery Vulnerable children and families communities” efforts through global and regional around the world are facing food partnerships, product donations insecurity at unprecedented levels. and employee personal giving. Their Cargill is joining with hunger relief response is guided by their purpose organisations around the world to Harvest Heartland to support of nourishing the world in a safe, help feed people in their communities, shelf-stable food distribution. responsible and sustainable way. tailoring their approach to local needs. They are contributing $1M to World “We are inspired by the medical In its U.S. headquarters community, Food Program USA in support of their professionals, first responders, workers the Cargill Foundation has donated $1 response efforts, including their global and farmers in our communities who million to Minnesota Central Kitchen humanitarian and health response are making sure our essential needs for emergency food relief and has work and school meal programs are met,” says Michelle Grogg, Vice turned its corporate cafeteria into a in its operating communities. President of corporate responsibility community kitchen, preparing 5,000 and sustainable development at Cargill. meals per week. The Foundation Through a partnership with Action “Our thoughts are with all those who is also partnering with Second for Healthy Kids, Cargill will provide supplies to help distribute meals to food insecure children at 150 schools across its U.S. operating communities.
They donated over $2.2 million CAD to food banks and emergency support efforts across Canada, which will help provide nearly five million meals to Canadian families.
They pledged 16 million meals for relief efforts in India, which will impact over 150,000 families across 16 cities in the country.
In Ghana, they provided food for over 1,000 families in the city of Tema. This
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will help ensure they are able to As healthcare facilities across Europe keep meals on their tables while face shortages of disinfecting alcohol, they are required to stay home. “Medical workers are we have so far made donations of a combined 160,000 liters to the Cargill are partnering with on the front lines of Dutch and Belgian governments. FareShare UK on several this pandemic, and projects, including supplementing Through a partnership with school meals and serving keeping them safe is Gastromotiva, Cargill is providing people in isolation. crucial for the health 3,000 meals a month to doctors, nurses and the relatives of patients The company is working with four of the communities” staying at hospitals in Mexico City. municipalities in Turkey to deliver a They also contributed to the Red monthly food supply for 500 vulnerable Cross in Mexico to support hospitals, families and the elderly. Their source and distribute medical supplies ambulances and medical teams contributions will help organisations for five hospitals in Hubei province. working in their operating communities provide elders who have to stay at and in areas with the highest need. home with hot, nutritious meals. In an effort to provide support and relief to the Italian health system, In Brazil, they are converting part of Health and safety they contributed €400,000 to civil a sugar mill in São Paulo to produce protection services and hospitals disinfecting alcohol for donation to Medical workers are on the front across the country. hospitals and other organisations. lines of this pandemic, and keeping them safe is crucial for the health of In Spain, Switzerland, Hungary In Central America through its the communities. Cargill is providing and Poland, they are working with partnership with CARE, Cargill personal protective equipment and hospitals, foundations and the Red is delivering food packages, supplies for medical workers and Cross to support emergency medical hygiene kits and personal protection sanitisation products for healthcare response efforts in the communities. supplies to 8,000 people in facilities around the globe. They also provided 1,000 meals their operating communities. for night shift workers at local Their early response focused hospitals in Wroclaw, Poland, Cargill donated two polymerase chain on relief efforts in China, working to ensure they had nutritious reaction (PCR) machines to facilities with community organisations to meals as they tended to patients. testing COVID-19 patient samples
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in Chile. The first PCR went to the face the challenge of transportation University of Concepcion and will limitations and lower availability quadruple the school’s testing of basic staple foods. capacity to 800 patients per day. “Cargill says they The second PCR went to Magallanes Food industry support University in Patagonia, Chile. are reinforcing their partnership with Food industry workers have Cargill businesses collaborated been significantly impacted by to respond to the lack of personal farmers” the pandemic. Cargill says they protective equipment at hospitals are committed to helping them in Indonesia. They supported the through these challenging times. donation of 2,250 coverall suits and more than 56,000 masks To help U.S. restaurant workers in eight different cities. facing economic hardships as a result In their palm plantation communities of COVID-19, they are supporting Their teams in Blair, Nebraska and in Indonesia, they are supporting the National Restaurant Association Kansas City, Missouri collaborated efforts to disinfect neighbouring Foundation Employee Relief Fund. together to donate 3,300 liters of communities and residential areas, Through the fund, impacted workers glycerin to the University of Nebraska- sanitising local schools and redirecting can apply for a one-time, $500 grant Lincoln (UN-L) to produce more than school meals to be delivered to homes to assist with living expenses such as 330,000 liters of hand sanitiser for with the help of their NGO partners. food, transportation and medical bills. health care workers throughout the state. They are also helping to share In support of small businesses in critical information to keep agricultural Turkey, Cargill donated 250 tons of In Minnesota, the Cargill team communities safe. In Ivory Coast, edible oils and fats to 5,000 artisanal partnered with J. Carver Distillery cocoa farming communities now bakeries to support their efforts to to donate hand sanitiser to the receive information through Cargill’s continue to serve food in communities. Minnesota’s Children’s Hospital digital farming app about government- and 15 different first response recommended safety and sanitation In Germany, where truck drivers locations across the Twin Cities. measures to fight the spread are unable to exit their vehicles to of the virus. use the cafeteria, Cargill teams are Agriculture safely distributing lunch boxes and community support In Ghana, the company is working disposable surgical masks to these with Unilever to distribute hand supply chain partners. washing soaps and hand towels At the heart of its food system, to 30,000 cocoa farmers farmers carry on their essential work In China, Cargill teamed up with the throughout cooperatives. of nourishing the world. During this China Animal Health and Food Safety unprecedented time, Cargill says Alliance to publish a handbook of They are working with their strategic they are reinforcing their partnership COVID-19 prevention at grow-out seaweed suppliers to provide 1,750 with farmers. They will continue to farms to be shared within the food seaweed farmers in Madagascar invest in programs and partnerships industry. They are also working with with 100,000 pounds of rice during that support the resilience of farmers, the China Meat Association to share these difficult times. These farmers, ranchers and agricultural communities best practices for resuming operations many who live in remote villages, now around the world. in the Chinese meat industry.
They are supporting the American Farmland Trust’s Farmer Relief Fund, which will provide producers in the United States with grants up to $1,000 each to help them navigate the current market disruptions during the crisis.
They are mobilising their response in rural communities in the U.S. to support more than 65 food shelves, ensuring food reaches vulnerable populations in these areas.
56 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com CHS is the new benchmark for packaging chocolate.
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Influencers ofconfectionery habits amongst COVID-19
FMCG Gurus expands on their April and May surveys to look into how comfort and sugar reduction are key influencers of consumption as living environments change due to the pandemic
OVID-19 is impacting all month). In addition, a total of 49% of areas of the food and “60% of consumers consumers say that they have snacked drink market, and the more (compared to 38% in April). The confectionery market is no said that they had reality is that consumers are spending exception to this. Currently, bought more comfort more time at home due to restrictions Csales of items such as chocolate and on movement. This means that they sugar confectionery are on the rise foods such as are more prone to grazing on indulgent across the globe, as consumers seek confectionery treats simply because they can, with out moments of comfort. However, as consumers making more daily trips these snacking occasions increasingly and ice cream on average to the pantry. In addition conflict with health goals, consumers in the last month” to this, consumers are looking for will put an increased focus on sugar moments of comfort and escapism to reduction, stresses the market deal with the pressures of everyday research company. Perhaps unsurprisingly, the emotional life. This is not a new trend but one impact of COVID-19 on day-to-day that is intensifying in a period of Stressed consumers turning lives is influencing food and drink uncertainty. It is also worth noting that to snacks for moments of choice. In May 2020, a total of 60% a total of 71% of consumers say that of consumers said that they had they have cut down on spend in the escapism bought more comfort foods such as foodservice sector (compared to 69% confectionery and ice cream in the in April). Irrespective of any concerns The implications of COVID-19 are wide last month (compared to 56% last that they have relating to finance and ranging and are forecast to impact day-to-day lives for at least twelve months, a monthly survey series conducted by FMCG Gurus shows. Over the period of April to May, 43% of consumers say that they have become more conscious about their mental wellbeing in the last month – compared to 35% in April. This is because consumers are worried about a variety of aspects relating to how COVID-19 may impact them. For instance, whilst there are the obvious health issues associated with the virus, a total of 72% say that their country is heading towards a recession. This will result in worries about additional issues such as the ability to handle daily living costs and job security, as well as the ongoing threat of the pandemic.
58 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com COVID-19
a total of 80% said that they plan “Consumers to eat and drink will continue to healthier as a result of COVID-19. This become more was a noticeable health conscious increase compared to the 73% because they want who said this a to minimise their month earlier. This is because vulnerability to consumers want to the illness” maximise their health in order to reduce earlier, reaffirming how consumers are their vulnerability to the becoming more conscious about the disease and its implication. long-term implications of moments For instance, consumers will of comfort and snacking. Sugar has have been exposed to media long been a dietary evil amongst many stories that consumers who are consumers because of the link with obese are more likely to be vulnerable rising levels of obesity and diabetes. health, consumers have high levels to complications arising from This is a trend that will intensify of self-entitlement. As such they will coronavirus. FMCG Gurus research in 2020, especially as people look to compensate for reduced shows that in May 2020, a total of continue to be fearful of the out-of-home consumption occasions 32% of consumers said that they serious implications of COVID-19. with small treats at-home. have become more conscious about their weight. This is a considerable Guilt-free positioning is As such, there will be a high level of increase compared to the 21% who key in 2020 for confectionery demand for snacks such as chocolate said this month earlier. The sharp increase shows that consumers are and confectionery that offer moments The reality is that consumers will becoming increasingly worried about of comfort and escapism in 2020 continue to seek out moments of what lockdowns and restrictions on and beyond. Consumers will have escapism in 2020 and beyond as movement – combined with increased particularly favourable perceptions the wide-ranging implications snacking – is having on their health. of trusted brands that remind them of COVID-19 impacts on mental of the past and simpler times. wellbeing. At the same time, FMCG Gurus asked the eight in ten consumers will continue to become consumers who were planning to Increased snacking more health conscious because they eat and drink more healthily, what want to minimise their vulnerability to will result in a renewed steps they are planning to take. The the illness. They will also recognise emphasis on sugar research found that in May 2020, that issues such as reduced levels a total of 57% of those consumers reduction post COVID-19 of activity and constant snacking said they were planning to reduce occasions is something that can Whilst consumers are looking for their sugar intake. Again, this was a hinder this. As such, they will moments of comfort and escapism, sharp jump compared to the 45% of increasingly seek out snacking they are also becoming more health respondents who said this a month options that they believe to be orientated. For instance, in May 2020, guilt-free, offering taste and nutrition simultaneously. Confectionery products that can offer this at an affordable price point will be especially appealing.
This is something that will drive demand for known and trusted confectionery products that carry sugar-free and natural claims, whilst also offering moments of nostalgia and comfort and sensory appeal through indulgent flavours.
www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 59 GLOBAL CONFECTIONERY REPORT
How do confectionery sellers perform online?
Richard Waters, Sales & Marketing Director of Salience, delves into digital performance of key confectionery businesses and highlights opportunities from harnessing online content
alience is a UK based visibility, with large increases from away, experiencing a sharp -33% search marketing agency. online brands such as Liggys Cakes visibility drop in the past year, They specialise in SEO, and Baker Days catching the eye. equating to a -40% visibility paid media, and content, Interestingly, one of the big boys of score in line with the market. providing dedicated digital the sector, Hotel Chocolat, has drifted Scampaigns to companies within a from the pack, experiencing a sizable Importance of brand visibility variety of sectors. They are data driven -39% decrease in visibility. As the and utilise their wide-ranging expertise year has seen smaller brands stake Brand visibility is incredibly to break down any barrier which their claim, it may be time for some valuable, particularly in the saturated hampers online performance. established players to rethink their confectionary marketplace. With so online strategy. much choice, a strong brand can As part of a series of free monthly influence purchase decisions, creating sector reports, Salience sunk their The confectionery repeat customers who buy into the teeth into the confectionery industry, company as well as the products. unwrapping the market to analyse industry variance figure digital performance. The report takes An industry variance figure gives This is measured by monthly brand a deep dive into key performance an indication of the state of play in searches. High performers, such indicators, such as organic visibility, terms of sector visibility, and how as Hotel Chocolat, Lindt, and brand reach, and domain authority, much that’s shifted over the past year. Thornton’s, are well established as resulting in a pick and mix of brands The confectionery sector has enjoyed market leaders, having built a highly who hit (and missed) the sweet spot in a healthy 7% increase in visibility, visible brand over many years. While the digital marketplace. indicating a growing market which newer kids on the block, like Liggys is rich in interest and opportunities. Cakes, languish at 260 brand searches, Visibility findings from the their overall visibility has jumped confectionery sector report Domains are also given a ‘compared by 292% year on year. This shows to market’ rating. This figure stacks that visibility is achievable despite It’s been a fruitful year overall for domain visibility up against the average a weaker brand. the confectionery sector in terms of growth, or decline, of the industry as a whole. You are being left behind Social media has an undeniable if the industry is expanding at a more influence over brand success, and the rapid rate than the visibility growth of confectionery industry is no different. your domain, presenting opportunities Lindt are the confectionary kings of for competitors to jump ahead. the social world. Their social strategy “The report found revolves around showcasing products in unique, interactive ways, as well several opportunity Big winners of the report, such as Montezumas and Choco Co, had their as actively addressing their followers. keywords which are cake and ate it too, with visibility and They have seen success to the tune of over seven million potential customers up for grabs” ‘compared to market’ ratings of over 200%, bursting onto the confectionery following their Facebook page. Lindt’s scene with full force. On the other path is worth following when it comes hand, domains such as Bettys melted to social network supremacy.
60 • INTERNATIONAL CONFECTIONERY MAGAZINE www.in-confectionery.com GLOBAL CONFECTIONERY REPORT
The worldwide popularity of achieve digital success. These high- Visibility vs authority confectionery products is reflected volume opportunities open the door in the ranking difficulty of many for an online confectionery newcomer. Domain authority, and organic website top keywords. The sector is highly visibility, indicate the likelihood of competitive, and those holding the “The online confectionery market a domain ranking highly. Websites coveted top spots for sought after is a growing sector. Gifting has with solid authority typically feature keywords, such as ‘chocolate gift become a particularly lucrative an impressive array of inbound links boxes’, take a chunk of visibility area for many retailers, with online from other authoritative sources, with them. This term draws a tasty platforms playing their part. Over the signalling relevance and knowledge in 2900 searches per month, with a past 12 months, we have seen some the eyes of search engines. Visibility competitive score of 83 out of 100. challenger brands begin to chip away can be achieved through fixing on-site Cadburygiftsdirect and Thorntons have at the more established players. The fundamentals, while authority is yielded cracked this keyword with dedicated effect of Brexit has given the UK through content marketing. The report categories focused around the term, population a sweeter tooth and analysed how top confectionery brands reaping the rewards by ranking third COVID has driven people online fare for both factors. and fourth on Google respectively. (especially for more premium offerings). E-commerce in this Many sites perform for only one of sector is underdeveloped, when them. If visibility is through the roof but Opportunity keywords compared with other retail markets, authority is lacking, as is the case with making it fertile ground over the Liggys Cakes, search marketing should Some of the bigger online coming 12 months,” concludes be the first port of call. Authoritative confectionery brands may be missing Richard Waters, Sales & sites with low visibility, such as out by limiting their product ranges. Marketing Director at Salience. Leonidas, may need to improve The report found several opportunity their content and on-site structure keywords which are up for grabs. to climb the visibility scale. These terms are an open goal for brands, with tantalising search Those lacking in both authority and volume and low competition. visibility, such as KeepItSweet and AmericanSweets, are most in need of One of the most enticing keywords, urgent changes. It’s likely that these ‘liquorice sticks’, garners 880 monthly websites are missing many technical searches, with only one of the top and structural fundamentals, as well 10 biggest brands offering the as SEO principles. An online overhaul product, potentially is required to turn around their allowing traffic (and digital fortunes. conversions) to slip through their fingers. Keywords in the This low confectionery sector hanging fruit provides As the industry grows, online food for thought confectionery brands find themselves for underperforming in a tussle for top spots in the brands and those SERPs. Hitting page one for popular looking to diversify keywords helps drive organic traffic, their offerings. and the confectionery industry is abundant with chances to target Newer brands relevant words and phrases should also with high search volume. turn their attention to Analysing keyword potential helps opportunity influence a jump up search engine keywords pages. Making micro optimisations before joining to existing ranking pages can be a the hunt for high difference maker. At present, there competition terms. As are many online confectionery brand the market is packed domains which are rife with keyword with competitors, finding potential below page one. gaps is the best way to www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 61 Classifieds MayJune20
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www.in-confectionery.com INTERNATIONAL CONFECTIONERY MAGAZINE • 63 Our latest round-up of recommended shows and exhibitions in the confectionery industry
June 2020 October 2020
Africa’s Big 7 SIAL Paris 21-23 June 18-22 October Johannesburg, South Africa Villepinte, France www.africabig7.com www.sialparis.mobi
July 2020 November 2020
Bakery China ZDS workshops – 21-24 July gum jellies production Shanghai, China 2-6 November www.bakerychina.com/en Solingen, Germany www.zds-solingen.de Malaysian International Food & Beverage Trade Fair Gulfood Manufacturing 22-24 July 3-5 November Kuala Lumpur, Malaysia Alsaada, United Arab Emirates mifb.com.my www.gulfoodmanufacturing.com
September 2020 Pack Expo 8-11 November Chicago, United States Fi Asia www.packexpointernational.com 9-11 September Jakarta, Indonesia Foodex Saudi 2020 www.figlobal.com/asia-indonesia 9-12 November Jeddah, Saudi Arabia World Confectionery www.foodexsaudi.com Conference 11 September Brussels, Belgium December 2020 www.confectioneryproduction. com/wcc Food Ingredients Europe 1-3 December 2020 World Cocoa Conference Paris, France 20-23 September www.figlobal.com/fieurope/en/ Bali, Indonesia home.html worldcocoaconference.org Food Ingredients Europe PPMA Show 1-3 December 29-1 October Frankfurt, Germany Birmingham, United Kingdom www.figlobal.com/fieurope/ www.ppmashow.co.uk en/home.html
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