MARCH 2021 11/02/2021 09:3711/02/2021 09:37 W O R L D &&

, sweets, snacks & bakery chocolate, PRODUCTION

UK special focus Exclusive Schubert Aeration and enrobing Flexible packaging Bakery processing Inside CONFECTIONERY CP COVER MAR 21*.indd 1CP COVER MAR 21*.indd 1 MARCH 2021 CONFECTIONERY PRODUCTION SPECIALISTS IN CONFECTIONERY EXTRUSION LINES

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P.02-EXTRUFOOD FP.indd 1 09/02/2021 14:36 Contents CONFECTIONERY REGULARS PRODUCTIONchocolate, sweets, snacks & bakery 5 Editor’s Comment MARCH 2021 6 Industry News Volume 86 No. 10 cover courtesy of Gerhard Schubert 32 Confectioner’s Comment – Neill Barston quizzes James Cadbury on the ongoing development of his ethically-focused business, Love Cocoa EDITORIAL DIRECTOR 42 Diary Sarah McRitchie [email protected] FEATURES 14 EDITOR Neill Barston [email protected] 12 RUSSIA FOCUS Ingredient prices are rising across the world, with Russia ART EDITOR being no exception, as Eugene Gerden reports Sue Burke [email protected] 14 INTERNATIONAL REGULATIONS Keith Nuthall casts a critical eye over the latest DIGITAL EDITOR international regulations impacting on the confectionery Alex Rivers sector – including the impact of Brexit’s 11th hour deal [email protected] 16 FLEXIBLE PACKAGING FOCUS REGULAR CONTRIBUTORS Delivering packaging machinery that offers flexible, Keith Nuthall efficient solutions for industry is of key importance 16 Graham Godfrey in financially challenging times, as Mark Stepney, Daisy Phillipson managing director of Schubert UK, reveals

ADVERTISEMENT 18 FLEXIBLE PACKAGING SALES MANAGER Frankie Savage If you intend to automate, you’ll need packaging that [email protected] is machine-compatible – in other words, packaging that can be easily processed in the system. Schubert offers GROUP SALES MANAGER its view on how this is achieved in terms of sustainability Mark Neilson and future security [email protected] 22 BAKERY PROCESSING ACCOUNTS Confectionery Production analyses the bakery sector, Yee Yau discussing how the ongoing covid-19 pandemic has 18 [email protected] pushed the case for automation. Daisy Phillipson reports

PUBLISHER 26 AERATION & ENROBING Neil McRitchie Confectionery Production takes a look at the latest [email protected] innovations in aeration and enrobing technology, and how innovative new features are helping confectionery suppliers to maintain high hygiene standards

28 ZDS SPOTLIGHT EDITORIAL & SALES OFFICE The past year proved a very notable one for Germany’s The Maltings, 57 Bath Street, ZDS central college of the confectionery industry, as Gravesend Kent DA11 0DF, UK much as it has proved for all companies, employers and Tel: +44 1474 532 202 employees worldwide. The organisation speaks Fax: +44 1474 532 203 on marking its 70th anniversary in the sector 26 bellpublishing.com 30 , TOFFEE & CARAMEL While core confectionery markets appear dominated by supposed ‘healthier options’ as we move into 2021, traditional fudge and toffee ranges have their place too

©Bell Publishing 2021 Published by: Bell Publishing Ltd. CLASSIFIED No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any 34 The Manufacturer Directory means without the prior written permission of Bell Publishing Ltd. 35 Equipment for Sale 36 The Supplier Directory Printed in the UK by Buxton Press ISSN 0010 5473 30

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P.03 CONTENTS√.indd 3 11/02/2021 09:39 Years Courses, workshops & seminars for the confectionery industry

We celebrate 70 years of ZDS - celebrate with us!

Discover our special promotions, discounts and more courses at: www.zds-solingen.de

Selection of our next web seminars: Ü Ongoing entry: Small batch chocolate production - Online course Ü 17.05. - 28.05.2021: Confectionery and chocolate fillings Ü 09.06.2021: Whistleblower - CHOCO TEC : „ChocoTec - here and now“ Ü 18.06.2021: Save the date! ZDS Anniversary event Ü 22.06. - 23.06.2021: Inter Ice Ü 18.10. - 05.11.2021: Chocolate manufacturing: Intense practical course - Combination Online & Live Ü 09.12. - 10.12.2021: Crystallization of

ZDS - The Academy of Sweets +49 -(0) 212-596132 D-42653 Solingen, GERMANY • [email protected] • www.zds-solingen.de at unsplash Anastasiia Rozumna Photo: - changes to Subject - 2021 February, dated Program EDITOR‘S COMMENT Embracing change as markets continue to adapt

ith this year’s Interpack due to be well as exploring some of the latest trends within staged at the end of February and into fudge, toffee and caramel production within the W March now being cancelled, its exit sector. from the calendar since it was last staged in 2017 We also quiz James Cadbury, great-great- has left something of a void. great-grandson of John Cadbury, on the However, as you’ll read in this edition, continuing development of his Love Cocoa businesses have been resourceful in finding a brand, which is breaking new ground in unveiling showcase for their latest lines, in choosing to an oatmilk-based chocolate variety that is fast promote their new developments digitally, as the making waves. pandemic continues to have an impact on global Coincidentally, his family’s famous brand is travel plans. also making the news headlines this month, as But as we explore in our latest edition, there Cadbury returns production of its famed Dairy are a number of notable technologies and Milk to the UK, along with fresh new packaging systems being brought to market this year, which designs and investment in its Bournville facilities bodes well for the future of the sector. in Birmingham. This is especially welcome news Among them, Schubert has been especially for British fans of the brand. Here’s hoping you busy with the enhancement of its flowpacking enjoy this month’s edition. series, which as we discuss, are enjoying buoyant sales in the UK, despite pandemic conditions. Neill Barston, editor, We also examine some of the latest releases Confectionery Production magazine from other major manufacturers in the segment, who have collectively placed a strong emphasis SUBSCRIPTION INFORMATION on delivering equipment with efficiency and An annual subscription to Confectionery Production includes: direct personal delivery of 10 issues per year, weekly email automation gains, as well as having a keen eye newsletter and online access to digital back issues. on sustainability performance. Postal & Digital Issue One Year: In addition, we also explore bakery systems UK £122 GBP Europe £132 GBP Rest of World $180 USD that are making industry headlines this quarter, Postal & Digital Issue Two Years: which also have a similar drive relating to UK £208 GBP Europe £225 GBP Rest of World $306 USD enhancing manufacturers' productivity. Digital Issue Only (One year): £119 GBP / $159 USD Our other features this month take a closer To subscribe please email: [email protected] or go to www.confectioneryproduction/subscribe. look at aeration and enrobing technology, as

@confectionprod Search for Confectionery Editorial Advisory Board Production magazine

Muriel Korter Andreas Bertram Andy Baxendale Sara Jayne Stanes OBE Graham Godfrey Claudio Zanão Director-general of Managing director of the Chocolate consultant Chairman of the Confectionery consultant CEO of Brazilian Caobisco, the association Central College of the Academy of Chocolate Manufacturers for the chocolate, biscuits German Confectionery Andy has worked for Graham is a technical Association of Biscuit, and confectionery Industry (ZDS) some of the largest Sara Jayne is chief and manufacturing Pasta and Industrialised industries of Europe. names in the UK executive at the consultant with expertise Bread & Cakes (ABIMAPI) Andreas has a confectionery market, Academy of Culinary in the technologies She has been working background in advising on everything Arts, an ambassador of cocoa, chocolate, With a background in for the organisation for product and market from recipes to staff for ‘real’ chocolate, and sugar confectionery mechanical engineering, many years, previously development. He is now training and production author of Chocolate: and chewing gum, administration, as Economic Affairs responsible for the day techniques. Discovering, Exploring, and experience in marketing, finance and Director, responsible for to day running of ZDS He has nearly 25 years Enjoying and co-author process development, business management, trade matters, and has as well as managing the industry experience and of Chocolate: The factory design and Claudio has experience spent her career working seminar department. has extensive knowledge Definitive Guide. commissioning, of working with FMCG in EU public affairs in of regulation and operations development companies including Brussels. legislation within the and manufacturing Coca-Cola, Danone and confectionery sector. reconfiguration. Bunge.

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P.05 COMMENT√.indd 3 11/02/2021 09:40 INDUSTRY NEWS

RITTER SPORT’S NEW ‘CHOCOLATE’ HIGHLIGHTS NEED FOR REGULATORY REFORM

Premium confectionery producing a 100% cocoa- noted with frustration, chocolate without sugar brand Ritter Sport has called based range, named Cacao chocolate without any is not regarded as choc- for German food legisla- y Nada, but has run into added sugar cannot in olate in Germany. Even if tion to be re-examined barriers impacting on its fact be called chocolate it is naturally sweet, tasty surrounding the launch of marketing. under German law. “That’s and is made from 100 per its new confectionery bar As the German-founded absurd”, claims Ritter Sport cent cocoa fruit. “Our food – which cannot legally be company explained, it has CEO Andreas Ronken in legislation needs to keep called chocolate. used the cacao fruit juices response to the situation. pace with innovations such The company, which as a sweetener which has Although the juice of as this”, asserts Ronken. “If insists on using only nat- been undertaken on its own the cocoa fruit has been sausage can be made of ural ingredients, has just plantation in Nicaragua. approved as a foodstuff in peas, chocolate does not released its latest foray into However, as the business the EU for the past year, need any sugar. Wake up, this is the new reality.” According to the busi- NCA studies show Americans view Valentine's Day ness, its Cacao y Nada variety contains nothing but as a key annual confectionery occasion cocoa. It comprises: cocoa Studies from the US-based and chocolate. ongoing coronavirus pan- mass, cocoa butter, cocoa National Confectioners According to the organi- demic, which continues to powder and cocoa juice. Association have found that sation’s research, consumers have a major impact. Unlike other chocolate vari- 86% of Americans will be have continued to value The NCA released its sea- eties with 99 or 100 per cent marking Valentines Day this such traditional events and sonal confectionery report cocoa content, it does not month with gifts of candy even more so amid the last year, which found that have a bitter taste, but has snacks and confectionery reportedly been crafted with giving remains culturally a sweet flavour profile. strong within the region – As one of the few confec- which stands as the largest tionery businesses operat- single sweets and snacks ing with its own plantation, market in the world. El Cacao, the company Research from the said that this had enabled Statistica agency has pro- it to have close control and jected that the US sweets insight into the production market is forecast to be of its crops. This inspired worth a total of $52 billion the company to use the nat- annually by 2025, as major ural fruit sweetener from the brands continue to launch cocoa fruit to produce what increasingly diverse ranges, Ritter Sport can only offi- including those offering cially refer to as “cocoa fruit plant-based and vegan vari- bars,” or as being cocoa eties. fruit squares.

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P.06-07 NEWS√.indd 6 11/02/2021 09:43 INDUSTRY NEWS

MONDELĒZ PRODUCES NEWS IN BRIEF Latest hotplate lines UK-based Sugden Ltd, a STRONG RESULTS, AS EU designer and manufacture of hotplate systems, has launched a mini system as- INVESTIGATION LOOMS sisting bakery businesses Global snacking group year, including evaluating categories and making craft new ranges on a single piece of equipment with a Mondelēz International has the scale of sustainability acquisitions in high growth small footprint. released its full-year results work required in cocoa areas of snacking. We The company’s latest market that show a 2.8% annual growing communities, with moved quickly to mitigate entrant, which is aimed at increase in net revenues to its studies revealing a $10 incremental covid-related small and medium-sized en- $26.6 billion despite operat- billion farmer income gap costs and delivered on our terprises, incorporates all of ing amid the challenges of in West African producing commitment to generate the technologies used in the the ongoing pandemic. nations. strong cash flow,” said Dirk firm’s larger equipment lines, However, its positive It also made notable Van de Put, chairman and and has been developed with momentum, which includes moves on recycling plastics chief executive officer, who an emphasis on speed and encouraging fourth quarter and appointing its first glob- noted the business was in efficiency of operation. It is reportedly capable of growth put at 5.6%, comes al diversity and inclusion a strong financial position producing up to 1,200 qual- as the EU opened a for- officer. going into 2021. ity, batter-based (such as mal antitrust investigation “2020 was a success- pancakes, crumpets and on whether the business ful year for Mondelēz Investigation launched pikelets), products per hour. restricted competition in a International and I am proud Regarding the investigation range of national markets of our performance, includ- into the company’s oper- Hancocks increase vegan including chocolate and ing record share gains, in ations in Europe, the EU stock biscuit segments between a challenging operating Commission noted, mar- A noted upshift in the vegan confectionery market has European countries – which environment. Our catego- kets for the sales of these seen UK wholesaler Han- the company confirmed it ries were resilient, with the products are worth tens of cocks move to significantly would offer a constructive exception of gum which billions of Euros each year, enhance its product ranges response on. represented 5% of our rev- and stated that is concerned within the segment. Its positive results for enue in 2020. The strength that Mondelez may have The business now has over 2020 had been driven large- of our brands was evident, restricted the so-called 300 lines both in-store at its ly by gains within its US as was the dedication of ‘parallel trade’ of its ranges 14 cash and carry sites, as operations, as consumers colleagues around the world through agreements and well as online, catering for increased their intake of who executed with excel- unilateral practices. the growing market segment, confectionery and sweet lence in difficult circum- The Commission said which has coincided with a wider consumer focus on per- goods amid the ongoing stances. it will now carry out its ceived healthier options amid coronavirus pandemic. “We made meaningful in-depth investigation as the ongoing global pandem- Despite challenging con- progress with our strategic a matter of priority. The ic. ditions, the company, which agenda in 2020, continuing opening of a formal investi- owns brands including Oreo, to increase investment in gation does not prejudge its German exports reduce Cadbury and Milka, has brands and capabilities, outcome - Mondelez said it to UK engaged with a number of simplifying our portfolio, is working with the EU com- Germany’s BDSI federal as- key initiatives over the past expanding into adjacent mission on its review. sociation of the confection- ery sector has warned that exports to the UK have been Mondelez has enjoyed continued success with its ranges, considerably impacted since but faces an EU legal probe over practices the end of the Brexit transi- tion period, and further com- plicated by the coronavirus pandemic. As the organisation noted, sector trade between the two nations in the past month has been notably down, with one in three German firms expe- riencing difficulties reaching British markets amid a flurry of new complex ‘rule of ori- gin’ legislation. The UK had been considered the country’s second most important market, account- ing for around 10% of the sector’s exports. Gemma and William Whitaker

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P.06-07 NEWS√.indd 7 11/02/2021 09:43 INDUSTRY NEWS iba event gains online preview next month A major three-day online networking event has been The iba event showcase highlights major developments within bakery confirmed for next month and confectionery to kick-start this year’s iba international bakery and confectionery showcase being staged in Munich, Germany, this October. According to its organisers, the 72 hours of preview con- tent ahead of this autumn’s key sector trade fair will offer a valuable opportunity to highlight some of the major trends and develop- ments across the two key industries. Devised in response to the ongoing pandemic, the vir- tual iba.Connecting Experts is set to be staged between 15-17 March, ahead of iba’s of the next few weeks and anticipated return between months, the markets will 24-28 October 2021 at pick up on that and this Fairground Munich. will be reflected by iba in Event director Cathleen October in Munich, which Kabashi, believed this year’s will then also take up the plans remained on track, role of satisfying the pent- despite the challenges up demand.” ahead. She added that iba. She said: “Trade fairs are Virtual reality will be part of Connecting experts will iba's show this October mirroring markets: As a offer a broad overview of trade fair organiser, the challenges facing the sector, challenges we and our cus- and includes presentations tomers of the baking indus- from Munich Strategy, try are currently facing lie in a consultancy organisa- the missing possibilities of tion offering its view on a exchange within the indus- post-covid trading environ- try as well as the growing ment. For more information, need for personal business visit www.iba.de exchanges on a global and broader level. “What we are now doing is to enable the industry with CHOCOA CONFIRMS KEY SPEAKER LINE-UP a fully virtual format – iba. The Chocoa cocoa and Event co-founder Jack diversification, agroforestry, Connecting experts which chocolate trade fair has Steijn, of cocoa consul- and digitisation are headlin- is set to take place from unveiled major industry tancy business Equipoise, ing at this year’s Amsterdam 15 to 17 of March - to get figures for its online event, explained that he believed Sustainable Cocoa new business contacts while including an opening there was a strong demand Conference (ASCC), which presenting their innovations address from ICCO execu- for continuing the fair forms one of the show’s in a most sophisticated way. tive director Michel Arrion, online. centrepieces, and opens the By doing so, we aim to face and representatives from As he noted, with 2021 discussion between sustain- these challenges by provid- Nestlé, Cargill, and the being designated as the able cocoa professionals. ing a solution, that enhanc- Solidaridad organisation. International Year for the Another of its core ele- es and hopefully speeds up As the countdown to the Elimination of Child labour, ments is the Chocolate market recovery. sector showcase being held the online conference’s will makers Forum (CMF), in “Nevertheless, the atmos- virtually between 24-26 take this as one of its core which artisans from across phere and haptics of specif- February continues, organ- themes. the sector will discuss sus- ically our industry cannot be isers have confirmed that its It will address perpetuat- tainability matters, as well as permanently transported in core theme of sustainability ing problems and solutions the challenges and opportu- a purely virtual way. So, as for the sector will encom- that could lead to eradica- nities in promising markets the global pandemic situa- pass a broad spectrum of tion of the issue. for high-quality cocoa and tion eases over the course topical issues. Topics such as re-thinking chocolate.

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P.08 NEWS√.indd 6 11/02/2021 09:44 MARCH 2021 confectioneryproduction.com 9

P.09-MacPac-Uelzena.indd 33 09/02/2021 10:22 INDUSTRY NEWS

Cadbury’s customers shown first Dairy Milk packaging redesign in 50 years Customers in the UK will have the chance to catch the first major redesign in 50 years of Cadbury’s Dairy Milk series, as it hits shelves this month. As Confectionery Production previously reported, the packaging revamp, which was first seen by Australian customers in the Spring of 2020, with parent company Mondelēz International confirming it would be rolled-out across the world. According to the busi- Dairy Milk’s packaging design has undergone subtle changes ness, it believes the rede- The new visual identity, Cadbury, John Cadbury. manager for Cadbury Dairy sign, which was undertaken which will start appearing on Furthermore, the Dairy Milk, said: “The new identity by the Bulletproof design single blocks from January Milk logo has been re-styled is grounded in the original agency, will instil it with before being rolled out with distinctive pattern intent behind the brand, a more modern feel that across the range during inspired by the original 1905 linking where Cadbury came reflects the progressive 2021, reinforces the unique Dairy Milk packaging. This from with what it means to spirit of the brand’s founder, and distinctive Cadbury was created to offer greater shoppers today – a truly John Cadbury. Dairy Milk assets and prod- depth to the Cadbury pur- authentic brand and great Central to the re-design uct story at a time when ple colouring. tasting, quality chocolate.” is a redrawn Cadbury word- consumers are looking for In addition, the Glass and The new packs will also mark, a new look for the more authentic and higher a Half icon has also been give greater emphasis to Dairy Milk logo and a new quality offerings. redesigned so that it links Cadbury’s Cocoa Life com- pack design based on the As the business noted, directly with the irresistibly mitment, by including a original Dairy Milk packag- the new Cadbury wordmark iconic chocolate chunk more prominent Cocoa Life ing, helping to drive further takes inspiration from the shape. logo on both sides of the standout on shelf. hand of the founder of Pippa Rodgers, brand bars packaging.

DAIRY MILK SET FOR UK PRODUCTION RETURN Production of the iconic with industry insiders hailing being invested into produc- Furthermore, the busi- Cadbury Dairy Milk range is its revamped image as a tion line dedicate to Dairy ness is also investing a set for a return to the UK, as key step forward. Mondelēz, Milk. It will enable 125 mil- further £4 million at the site parent company Mondelēz which also holds, BelVita, lion more of the iconic large to increase its chocolate International delivers a £15 Maynard’s Bassetts and sharing bars to be made making capacity, to ensure million investment into the Oreo brands, confirmed that at Bournville annually, with sufficient chocolate mass to brand’s founding British site its latest move with Dairy additional capacity for any meet current demand and in Bournville. Milk includes £11 million future growth. anticipate future needs. In recent years, the series had been made in mainland Europe, but the company confirmed that it is consoli- dating its operations for the classic bar series, which in a 2020 study was voted the world’s most popular choco- late. Notably, UK consumers have just had their first sight of the brand’s re-styled packaging, which is the first time in 50 years it has Cadbury’s Bournville site will once again produce Dairy Milk ranges undergone a transformation,

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P.10-11 NEWS√.indd 6 11/02/2021 09:45 INDUSTRY NEWS

WORLD CONFECTIONERY CONFERENCE SET TO MOVE ONLINE FOR 2021 The World Confectionery Conference will be WORLD Virtual making its debut this summer in digital format, enabling us to reach a broad global audience CONFECTIONERY

CONFERENCE 2021 chocolate, sweets, snacks & bakery

Neil McRitchie, confer- ence director, believed the move online for 2021’s sector showcase would offer significant opportunities for businesses and individuals working across the sector. He said: “Due to the con- tinuing situation this year with covid-19, Confectionery Production’s team has concluded that running a physical show this year may not be possible. We want to make the inaugural World The WCC event will be going online Confectionery Conference amid the pandemic this June the most successful event possible, so we have taken The debut World ed on our original plans to The online format will the decision to hold a virtual Confectionery Conference host a physical event this comprise a full speaker event in June 2021. marking key industry October. programme and virtual exhi- “In association with vFairs, achievements is set to be So, with the safety of all bition area corresponding we will be running a full migrated online for its inau- potential participants, visi- with our previous plans, conference schedule of top gural event, which will be tors and exhibitors in mind, featuring keynote speakers industry speakers, alongside held on Tuesday, 1 June. we will therefore be placing from across the industry, as a virtual exhibition space. With business activity con- the event online this sum- well as offering significant Delegates enter a virtual tinuing to be affected by the mer. Our in-person confer- networking opportunities. lobby and can choose which global coronavirus pandem- ence will gain its full rollout As the sector continues presentations and exhibition ic, we have further evaluated under more anticipated set- to move forward amid stands to visit. Real-time conditions that have impact- tled conditions in 2022. challenging times, there networking is available, and will be a dynamic range registrants can access all of of topical presentations the presentations, video and Plant-based ranges set to make themed around a core trend other content in your own of sustainability. This will time for one month follow- their mark, according to studies encompass everything from ing the event. Confectionery product Consequently, in 2020, addressing major issues “We had hugely positive series featuring plant-based 67% of all new products with within the cocoa value feedback for this format claims have continued to ‘plant-based’ claims were chain, evaluating wider con- from an event in November, show a strong surge in launched in broader areas fectionery trends, through and we feel it is the perfect growth, according to latest – including within confec- to exploring companies’ replacement for a face-to- research from Innova Market tionery, which has witnessed latest equipment and sys- face event this year. Working Insights. a rise in milk-free and gel- tems developments across with one of the leaders in As one of its key areas atin-free products hitting confectionery, bakery and producing virtual events, it highlighted for expansion the shelves, as highlighted snacks segments. provides the best possible in 2021, the organisation by an Innova report. The It follows the success experience for both dele- (which will be speaking at coronavirus pandemic has of our sister magazine gates and sponsors alike. our event), noted that the offered a key boost to the CanTech International’s For more information con- segment had increased snacks market in particular, online conference, which tact events manager Kyra beyond core dairy and meat with consumersl-r Father andfocused son John on reached a broad global O’Sheen (kyraosheen@bell- alternatives categories, with rangesand that William are perceived Whitaker, ofas audience, and offered the publishing.com), or confer- sweets and snacks seen as offeringWhitaker’s potential health report or - advantage of content being ence director Neil McRitchie ed a successful ISM for 2019 having significant potential. energy boosting properties. available for a month. ([email protected])

MARCH 2021 confectioneryproduction.com 11

P.10-11 NEWS√.indd 7 11/02/2021 09:45 RUSSIA FOCUS Russian confectionery prices may rise steeply

rices for many confectionery ranges produced in Russia may Ingredient prices are rising across the world, with Russia significantly increase this year, being no exception, as Eugene Gerden reports due to an increase in the cost of Psugar and other ingredients, according to sector analysts in the region. Market observers have noted that domestic sugar manufacturers are not ready to sell at a fixed price of RUB 36 rubles (US$0.47) per 1 kg, which is the level that was determined by a recent price stabilisation agreement brokered on December 2020. Despite this system being put in place, prices for sugar in the Russian market since the beginning of the current year have in fact reportedly risen up to 39–44 rubles per kg, depending on the region. Commenting on this, Vyacheslav Sugar processing facilities such as Znamensky, Lashmankin, an executive director of the are under the microscope as prices rise Russian Association of Confectionery Enterprises (ASKOND), has already pandemic and its consequences. Meanwhile, other industrial warned that the ongoing growth of At present, the confectionery sector consumers of sugar, who usually make sugar prices may result in inevitable remains among the main buyer of substantial purchases of this product, increases for ranges including sugar in Russia, with the annual volume have reportedly not yet faced problems marshmallows, fruit candies, and cakes. of purchases standing at 1.5 million with supplies this year. Lashmankin said that as of last month, tonnes. This accounts for almost 30% of Gennady Yashin, general director the cost of sugar in the domestic market the overall volume of sugar produced in of the Russian Union of Ice Cream increased by 70% compared to the Russia in the 2020/21 agricultural year. Manufacturers, said that most of same period last year. This could impact In the meantime, representatives of the large domestic producers had on prices by up to 30% this year. local sugar producers insist that the successfully completed their purchases The growth of prices may result in the increase of prices is completely justified in the past year. decline of confectionery sales within and should not become a surprise for A spokesman for the Russian Guild Russia, as the purchasing power of local confectioners. of Bakers and Confectioners also noted customers remains weak due to the Andrei Bodin, chairman of the Russian that no major companies had in fact Union of Sugar Producers (Soyuzrossah) reported difficulties regarding the rise of in an interview with the Russian Izvestia prices for sugar and other confectionery business paper, said the drought in ingredients so far. Russia last year became the main reason Still, the ongoing growth of sugar for the growth of prices. prices may force some leading local Moreover, according to him, the confectionery manufacturers in Russia to agreement on price stabilization, revise their earlier announced plans for primarily concerns retail trade, but expansion. not industrial customers, including There had been a notable recent confectioners. trend for leading local confectionery As analysts of Soyuzrossah believe, manufacturers to announce an increase the current prices for sugar in the of exports of their products, with Vyacheslav Lashmankin (second from right), domestic market remain affordable for particular attention to supply routes to executive director of the Russian association of the majority of domestic confectionery Confectionery Enterprises has warned of price Western markets, especially seeking increases producers. presence in EU nations. ♦

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P.12 RUSSIA FOCUS√.indd 14 11/02/2021 09:46 Like these shapes? LET‘S MEET DIGITALLY VIRTUAL EXPERIENCE

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P.13-Schaaf-Lareka-WDS.indd 33 09/02/2021 10:36 INTERNATIONAL REGULATIONS

EU/UK confectioners face complex rules of origin for duty free trade

The UK’s 11th hour trade deal may have avoided some tariffs, but has resulted in increased costs for many small businesses

ritish and European Union (EU) Keith Nuthall casts a critical eye over the latest confectioners must take care to ensure their products meet international regulations impacting on the new origin rules if they want confectionery sector – including the impact Bthem covered by the duty free goods of Brexit’s 11th hour deal provisions of the new EU/UK trade agreement struck on Christmas Eve. The 1,256-page deal includes complex released by the European Commission. In Q4, 2020, imports reached 2.31 million and comprehensive origin rules, such Compared to January-August 2019, EU tonnes, up from 1.53 million tonnes in as for chocolate, which can be deemed chocolate exports for the same months Q3 and 0.99 million tonnes in Q4 2019. made in the EU and Britain if all dairy, in 2020 were down 268 per cent by value Meanwhile, The EU is to spend €25 eggs and honey used are sourced locally, (excluding sales from Brexited Britain). million on boosting the economic, social as well as at least 40 per cent of grains, EU sugar confectionery exports only and environmental sustainability of cocoa malt, starches and wheat, (which must fell 5 per cent year-on-year during this production in Ivory Coast, Ghana and also not exceed 30 per cent of costs). period, however. Cameroon, the world’s first, second and Similar complex rules cover sugar That said, the European Cocoa fifth biggest cocoa producers, said the confectionery, and more. Association (ECA) has released grind European Commission. The money will Also, the colouring or flavouring of sugar; statistics indicating that the European target increasing producer incomes, formation of sugar lumps; and partial or cocoa processing sector is recovering halting deforestation and eliminating total milling of sugar, is not enough to from the impact of covid-19. Fourth child labour. confer treaty-compliant origin for these quarter grindings for 2020 were just 96.9 The European Food Safety Authority ingredients. per cent of 2019 levels; recovering from (EFSA) has postponed an important Under an organic food section, EU/ 95.3 per cent in Q3 (2020 compared to assessment of the safety of dietary UK organically-produced and labelled 2019) and 91.1 per cent in Q2. sugars because the covid-19 pandemic is honey is recognised as organic in both China’s sugar imports in 2020 reached impeding the review of an unusually high jurisdictions. a record 5.27 million tonnes, up 56 per volume of scientific data. A draft opinion EU chocolate exports were hit hard by cent year-on-year, said the International is now expected this summer, with final the covid-19 pandemic, says market data Sugar Organisation (ISO). They are rising. guidance by January 2022. EFSA wants

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tolerable upper intake levels for dietary CAOBISCO has offered advice on assessing the sugars, maybe using other values to origins of confectionery ingredients characterise their risk. It will review 21 emergency authorisations granted by EU member states Austria, Belgium, Croatia, Denmark, Spain, Finland, Lithuania, Poland, Romania and Slovakia during 2020 to allow the use of bee-killing neonicotinoid pesticides to protect sugar beet. This is despite a general ban on imidacloprid, thiamethoxam, clothianidin and thiacloprid. EFSA will consider if these emergency approvals were justified given alternative protections for beets. An EU-China geographical indication agreement preventing sales in China of illicitly made Greek masticha chewing gum and French dried cooked plums Pruneaux d'Agen micuits enters into force early 2021. Similar protections are made in the EU Turkey’s leading cocoa producer and EU says cadmium traces in chocolate to sales of Wuchuan mooncake; Tai Po Altinmarka Gida Sanayi Ve can harm kidneys. For its part, the ICCO honey; Jinghe goji berry; Chinese Yantai Ticaret AS is being lent €11 million by has released a new assessment of the Ping Guo apple; Wendeng apple; and the European Bank for Reconstruction proportion of exports from major cocoa- Nanfeng Sweet Orange. All products and Development (EBRD) and Turkish production countries that consists of ‘fine covered must be made traditionally in industrial development bank Turkiye and flavour cocoa’. their home regions for such names to be Sinai Kalkinma Bankasi (TSKB) to help the In addition, EU honey production fell used on packaging. company upscale production. Altinmarka 40 per cent during 2020 year-on-year makes cocoa powder, butter and liquor said European food producer association European assessment as well as industrial chocolate and has Copa-Cogeca, blaming flooding and CAOBISCO has issued guidance to con- seen demand boom during the present droughts which reduced plant flowering fectioners assessing the origin of prod- pandemic. periods. Honey production in Italy and ucts and ingredients so member compa- Peru, Colombia and Indonesia have Portugal fell 70-80 per cent during this nies can comply with EU regulation (EU) raised concerns at the World Trade time, said Copa-Cogeca. 2018/775 on providing food information Organisation (WTO) over EU restrictions The International Confederation of to consumers. on exports of chocolate and cocoa European Beet Growers (CIBE) has One key recommendation is that products regarding maximum cadmium called on the EU, in its new ‘farm-to- manufacturers consider if an important content, which they argue do not follow fork’ policy, now under discussion, to ingredient’s origin impacts sales levels. international food heath standards. The block from Europe the import of sugar made with inputs banned in the EU on environmental grounds. This would go some way to creating fair market competition for EU growers, argued the CIBE. The Food Safety and Standards Authority of India (FSSAI) has warned that increasing sales of honey in India during the Covid-19 pandemic, as an anti-microbial and anti-inflammatory food substance, has promoted additions of illicit Chinese fructose syrup additions to India-sold honey as manufacturers lower standards to increase output. Chocolate spelt wafers made in France and sold in Germany have been withdrawn from sale after pointed sharp- edged glass-like foreign bodies were found in these products, says the EU’s Chinese sugar imports have reached a record level food safety reporting system RASFF.♦

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The Schubert Lightline is proving a key success in the UK

Striving for packaging excellence

ver the course of nearly two decades, Schubert Delivering packaging machinery that offers flexible, Packaging Machines has efficient solutions for industry is of key importance steadily built-up a strong in financially challenging times, as Mark Stepney, Opresence in the UK with its subsidiary operating from Birmingham. managing director of Schubert UK, reveals As the division’s managing director Mark Stepney explains, he’s spent a reflected in equipment sales, including “Our order intake in 2020 represented considerable spell with the company, for Schubert’s packaging machinery. a 500 per cent increase on 2019, and and the events of the past year amid As the business reports, its lines have in 2021 we’ve already achieved 35 per the pandemic are among his most been much in demand, as Confectionery cent of this year’s target by the end challenging yet. Production has reported in recent of January. Confectionery and bakery With the coronavirus crisis having months, the market for sweets, snacks accounts for more than 90 per cent of turned the world upside down, the and bakery ranges has remained that figure,” notes Stepney, who says it’s resulting turbulence across multiple buoyant amid the pandemic. been an ‘extraordinary year’ for machine sectors of industry has offered the Consequently, it seems Schubert, sales, which he believes is a testament to sternest of tests across manufacturing, which has staked its reputation on high- the determination of its relatively small, logistics and retailing operations around quality German designed and built but dedicated team. the globe. robotics-enhanced packaging lines that He says that like all companies, the However, the food and drink sectors offer a strong degree of flexibility for firm has adopted a stringent approach to have, as essential industries, shown a customers, is reportedly weathering the monitoring events with regard to covid good deal of resilience, and this is being wider economic storm in notable fashion. – thankfully none of its staff have been

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directly affected by the virus so far. This high performance, pre-configured As he acknowledges, there’s no room range operates with low energy for complacency, with the business consumption, with its short delivery time keeping a strong eye on industry and reduced installation cost proving a developments including external factors major point of distinction. such as Brexit, which is causing logistics Significantly, the company now issues for many spheres of industry. offers three preconfigured machine Fortunately for Schubert’s UK division, types: the lightline Cartonpacker, the it’s an issue it is managing to navigate lightline Flowpacker and the lightline comparatively well, operating in Britain Pickerline, which are capable of taking as a sales and service operation, sourcing on straightforward automised production Mark Stepney lines directly from Germany. tasks. divisional MD In doing so, as the MD notes, the As the divisional director reveals, the of Schubert UK business is able to directly prove the gains achieved during the past year have location of its sourcing, minimising seen plenty of fresh enquiries, with a potential additional customs tax total of around 80 per cent of its sales “I think the UK is waking up implications under the complex ‘rules of being made to new customers. to the fact it has to move origin’ system that now exists between While he says equipment investment the UK and mainland Europe. decisions are typically taking a fair period forward with automation” He believes that with many companies of time to materialise into full orders, Mark Stepney, Schubert UK in the UK now potentially having to it seems companies are realising the re-evaluate some of their ingredient ultimate benefits of automating. same aggregates as our other lines. sourcing to more localised solutions in This was reflected in a study two years The difference is that it is in the form light of Britain’s exit from the EU, this ago by industry manufacturing body of a preconfigured machine,” explains in fact offers some significant business Make UK, which highlighted the fact that Stepney, who enthuses that one of its opportunities. despite Britain traditionally being noted standout strengths is in terms of speed Despite such positivity, the company for its engineering and technology skills, of changeovers. These can take as little has undoubtedly faced its share of tests the UK actually lagged behind many of as 20 minutes – compared to a number in tackling operating conditions. its European neighbours in adopting of hours for conventional, less advanced “The past year has been as much a automated solutions. systems. shock to us as it was to everyone else in “I think the UK is waking up to the fact Clearly, the company’s success in the the industry, and it took us a few weeks it has to move forward with automation, UK has been one that has gathered pace to find our feet. and we have been especially marketing over time, but it’s a story that’s very much “But this business is a sales and service our lightline packaging line range with one of continual improvement. platform, so it’s all about the people – our customers. The key from a retail “I have been here with Schubert for 12 and they’ve rallied really well, and we operations’ perspective, it is about how years now, and there were seven of us have put a covid task team together quickly they can get their products to when I started out. We’ve doubled that to understand how we could continue market, so linked to this is how long to 14 in the team, and our turnover has to run the business,” explains Stepney, it takes packaging equipment to be quadrupled, building up a number of who stresses the wellbeing of his team, installed for manufacturers. key strongholds. So, it’s been really nice including its frontline engineers, remains “With our larger ranges, this can to see the evolution of the business,” he a crucial priority. take around 11 or 12 months, but with notes of conditions as they continue to Beyond social distancing measures the lightlight it is only around six or show an encouraging upward trajectory and structural re-organisation through seven months, and it still has all the in the region. ♦ its IT operations, he says it’s been very much a case of maintaining its focus on meeting customer demand.

TLM lightline success As Stepney enthuses, within the company’s core range of packaging lines, there has been a notable interest in its recently introduced lightline packaging system. Since its introduction several years ago, it has attracted global attention, in being devised for firms seeking to cost effectively automate standard packaging tasks with reduced format as well as Marcel Kiessling, sales MD of Gerhard Schubert and packaging variants. Gerald Schubert visit the company’s UK subsidiary

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Delivering the right packaging designs are of critical important, as is selecting the most effective machinery Making the most of sustainable materials

ith the support of professional sector specialists such as itself, If you intend to automate, you’ll need packaging that is Wmanufacturers can optimise machine-compatible – in other words, packaging that can their packaging in such a way that they be easily processed in the system. benefit from automation in several ways. For example, in terms of sustainability Schubert offers its view on how this is achieved in and future security. terms of sustainability and future security The current trend in packaging development is undeniable: Wherever its lines can process both plastic and plastic can be dispensed with in cardboard packaging. packaging, it is now being replaced For its packaging machines, the size by cardboard. With this in mind, it is and design of packaging are important a good time to rethink packaging. As factors to consider. While most cartons a machinery manufacturer that has are rectangular-shaped, with specific worked mainly with cardboard as early lengths, width and height, the ‘blanks’ as 50 years ago, Schubert can draw on a can vary greatly. This has an impact on wealth of experience and expertise with the functioning of the carton erector in the material. the packaging machine, as well as on the Schubert lines have been developed to This is clearly reflected in its highly magazine plates from which the robot handle a broad range of chocolate and wider flexible packaging machines: Many of takes the flat blanks. confectionery lines The magazine in the carton erector Nestlé among the first to make a smart packaging move is what determines the performance of A major move from Nestlé will see its be achieved 100% across its full global the entire line. The more blanks fit next core Smarties confectionery become operations by 2025. to each other in a magazine, the more the first global brand to achieve a key The innovative new designs include output can be achieved in the system. switch from plastic to recyclable paper sharing bags, multipacks and giant For machine-compatible packaging, packaging for its confectionery products hexatubes made from coated paper, the design of the carton is therefore key worldwide. paper labels or carton board, all during packaging development. But The initiative comes as the wider produced from sustainably sourced and of course, the other requirements for sector continues to make a sustained recyclable material. transport and sales must also be met. effort to improve sustainability of supply This is why Schubert’s experts work chains and responsible production Smarties packaging will be closely with the customer’s packaging moving to sustainably sourced measures, in light of significant paper designs supplier when developing a new type environmental concerns raise over the of packaging, and they are constantly environmental impact of discarded waste involved in discussions. from food ranges. For example, customer requests for Nestlé explained that its decision, material-saving or more cost-effective which will remove 250 million plastic solutions, for other packaging formats, packs sold annually, builds on an initial more marketing space on the packaging exploration of 10% paper recycling, with for the point of sale, or for more efficient the remaining 90% now due to be rolled- transport solutions with a larger number out in the UK by this April. It is part of of products per secondary packaging ▲ its wider commitments on recycling to can also be implemented.

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or flexible packaging applications, Sacmi Packaging & Chocolate has recently introduced two machines into its Latest systems Fexisting range. This includes its JT Advance, a high speed flow-wrapper, which is designed for products such as chocolate ranges, cereal bars, snacks series and pralines that require high speed production. The high-performance flow-wrapping machine (up to 150 metres per minute Sacmi’s JTV Advance flow film speed) provides a reduced cost of wrapper is among its big releases for 2021 operation, a diminished requirements for operator involvement, a simplified maintenance requirements (all maximising its flexibility of operation. mechanical parts are placed on the Furthermore, a new compact design operator side) and reduced changeover ensures easy access for cleaning and the times as well. new touch screen HMI is intuitive and Film changes can be done at speeds compliant with Industry 4.0 standards. of up to 150 metres per minute while Re-designed guards provide enhanced than ever to make sure every penny in production without reducing the operator safety, full visibility, and greater counts for manufacturers. speed of the packaging machine. access. The H-1K is also compatible So, where do you start? With capital Toolless adjustments on the machine with environmentally friendly wrapping investment on packaging lines being are equipped with quick releases and materials, delivering excellent wrapping scaled back, manufacturers must look vernier references to provide guiding quality with the latest innovations in for other ways to get more out of points during changeover. Additionally, sustainable films. their equipment – to make small, yet there is a quick release system for belt significant, savings. tensioning. Resilient sector Given that market volatility is expected A focus on advanced hygiene in its Meanwhile, as Australian-headquartered to continue into 2021, incremental design is a priority: minimisation of business tna notes, despite widespread changes to improve overall equipment crumb deposit points; all the guards uncertainty and global industry efficiency (OEE) are a smart way to make are equipped with supports to keep slowdowns throughout the ongoing marginal gains in profitability, while production floor areas clean. Covid-19 pandemic, confectionery boosting sustainability. As the gold The other machine joining its ranks packaging is a resilient category that has standard for manufacturing productivity, is the H-1K, a wrapper for hard and shown to be far from on-pause. OEE measures how operations are jelly candies in Double Twist style, In fact, 2020 saw steady market running compared to their full potential which is the next generation of Carle growth, as consumers before calculating a score. and Montanari’s industry standard Y871 turned to confectionery for machines, well known for high speed, a moment of affordable Future-proofing solid structure, and reliability. indulgence. It remains packaging lines It features a brand-new design and an extremely price On a confectionery packaging line, enhanced performance, including a sensitive market, achieving a high OEE ultimately revised feeding system, controlled by however, with low means maximising energy efficiency, servomotor and a dedicated disc profit margins and reducing waste, minimising starch motion profile that guarantees top shifting consumer loss and keeping maintenance and feeding efficiency. Its adjustable demand in the repair work to a minimum. There is pitch indexing surpasses the face of changing therefore considerable value in adopting traditional cam-based mechanical regulations across the preventative maintenance strategies that principle, providing great versatility for world. In such an can help avoid unexpected shutdowns, wrapping very different products. uncertain while optimising the operation of This makes the H-1K a flexible climate, equipment for improved uptime, wrapper, customers may buy it is more throughput, product quality and food for one product, say one important safety. rectangular jelly, and In practice, this is based on re-convert to wrap a very tna’s Robag establishing regularly scheduled different product in future packaging equipment checks, keeping spare (both for characteristics and systems have parts close to-hand and gathering all- been well size), say a small spherical received by markets important performance data, among hard candy, therefore around the world other measures. Although adopting a

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Syntegon’s Sigpack TTMD has been devised with a core focus on flexibility

preventative approach is considered virtualise every step of a project: from flat bottomed bags/pouches and PET more complex and time-consuming than initial design concepts, through build, bottles. reactive or corrective maintenance, in the testing, commissioning & installation, An all in one system, the company long-term it can result in significant cost and beyond, for ongoing maintenance noted that it represents a cost effective savings and valuable improvements. and support. alternative to installing a trio of individual For its part, German-based Syntegon Cama’s Live FAT is the latest addition machines, and has been engineered in has enhanced its secondary packaging to its extensive digital-capabilities response to rising demand from snack machinery series with its latest Sigpack portfolio, which also encompasses manufacturers that are increasingly TTMD, which has been developed with a pre-sales visualisation, virtual design looking to automate their packing lines, core focus on flexible performance. (using augmented reality) and virtual to reduce footprint, and to move away As the company notes, its latest commissioning. from manual labour. entrant combines core technologies of With precise product handling at the existing TTM platform with one or Case packing speeds of 12 cases per minute, the Case more seamlessly integrated Delta robot In terms of case packers, a new, fully Packer receives single products from an cells, with the robotic solution’s camera- automated system, launched by infeed conveyor, groups them according based vision control system detecting Endoline Automation, is assisting snack to the programmed pattern on a loading products on the infeed belt. processors and packers to automate platform, before lowering them into a In terms of its operation, the delta within compact spaces. formed case below. The filled case is robots pick single or multiple products, The Case Packer, which combines then automatically closed and sealed on including confectionery and snacks lines, case erecting, packing, and sealing the top and bottom with tape. ♦ arriving in random order and reliably technology within one system, has been place them in cartons, trays or other engineered to pack a range of different Endoline has just released its latest case containers according to specifications. To snack products – from pillow bags to packing solution enable additional packaging flexibility, the new topload cartoner can also simultaneously pack different products from several infeed processes.

Managing covid-19 conditions As Italy’s Cama Group explains, beyond delivering new ranges of equipment, providing additional services to ensure smooth production is particularly important in these challenging times. Over the past six months it has enhanced its digital manufacturing services with a new Live FAT (factory acceptance testing) programme. As the group reveals, with its deployment of advanced contemporary automation solutions, Industry 4.0 concepts and comprehensive on- and off-machine connectivity, it is able to

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The bakery processing sector is undergoing a considerable period of change amid a growth in systems being developed

Automating bakery processing amid the covid crisis

he coronavirus pandemic Confectionery Production analyses the bakery sector, continues to impact the food and beverage industry, with discussing how the ongoing Covid-19 pandemic has manufacturers facing severely pushed the case for automation. Daisy Phillipson reports Tdisrupted buying patterns and supply chains. To analyse how the crisis has impacted the bakery sector, Tate & Lyle regulations and travel restrictions. innovative robotics, sensor technology conducted a survey of 400 senior bakery Concerns over how to gain and holistic automation approaches industry professionals across Germany, momentum amid the ongoing pandemic provide,” explains Brooks. France, Spain and the UK. has pushed the case for higher levels Notably, the study found that while of automation. As outlined by research Optimising equipment the pandemic has caused a dip in group Brookings, while many businesses through Industry 4.0 sales, it has also accelerated the trend within the food industries have had to One of the ways in which Industry 4.0 for healthier products. At the same increase their investments in Industry 4.0 solutions are helping overcome the time, consumers still want moments concepts, this is simply an acceleration of challenges facing the bakery sector is of indulgence, particularly to provide a pre-existing movement. by optimising equipment through data comfort during stressful times. Speaking about the push for analysis. Equipment and systems group So, what does this mean for bakery automation amid Covid-19, Robert Baker Perkins refers to Industry 4.0 suppliers? Approximately 37 per cent Brooks, European Industry marketing as the harnessing of data from all the of respondents said they are looking manager F&B, Omron Industrial machines, devices and sensors in any to new product development (NPD) to Automation Europe, suggests that manufacturing operation and enabling help counter the impact of the Covid-19 now is the time for food manufacturers them to communicate with each other pandemic, while 36 per cent are focusing including those within the bakery sector via the internet to make informed and on product reformulations. Bakery firms to rethink outdated procedures and to timely decisions. are now having to rapidly change NPD use technologies with the aim to boost The company’s key unit is an eWON life cycles - a challenge in itself. But productivity, efficiency and quality. Flexy Gateway - a modular router and as the second wave takes hold, this “F&B companies that want to prepare data gateway allowing linkage to remote becomes even more demanding in the for the future should be appraising devices with benefits based around data face of social distancing, tighter safety the opportunities and possibilities that acquisition, handling and transmission.

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All systems will now sample and upload all data from the process equipment to a secure cloud or server, where it will be available to facilitate improved decision making. The major advantage with simpler control systems is that analysis is being carried out on the process as a whole, rather than discrete sections. Features include a machine centre- lining system, allowing operating parameters to be compared with previous settings, and alerting supervisors to potential problems caused either by operator changes or impending equipment failure. As outlined by Baker Perkins, the next In Omron’s view, now is the time step in the development of Industry 4.0 for bakeries to make full use of will allow the prediction of when key technologies to boost productivity, efficiency and quality components need replacement. Known Automating bakery as predictive maintenance, the analysis of process performance and machine its Smart Services App. As the company Customers can search spare parts on a condition will enable timely advice to be highlighted, due to the difficulties for graphic model where they get a 360° provided on potential machine problems traveling during the pandemic, machine view of every detail, an innovative detail or service and parts requirements, before installations could not be carried out on that provides an insight into the smart processing amid they cause costly downtime. site. However, thanks to the new app, the factory of the future. company managed to install machines Overcoming travel restrictions remotely. Once this is complete, a client Employees with remote access portal provides operators with 24/7 Of course, the idea of automating certain the covid crisis Remote access is another important access to documents such as manuals processes throughout the bakery plant factor to consider when discussing the and project files. - whether that be ingredients handling, optimisation of bakery equipment, Taking equipment optimisation product transportation or packaging - is particularly amid the Covid-19 crisis. With into consideration, Walterwerk now alarming to some. However, as is shown travel restrictions and social distancing also offer an OEE (Overall Equipment by the companies leading the charge revolutionising the way we work, Effectiveness) solution for improved and of this movement, labour displacement companies have had to innovate in order digitalised overview of the effectiveness due to new technologies introduces the to overcome these hurdles. of the machinery, helping managers opportunity for the human workforce Since digital machine management optimise their processes and productivity. to enjoy more value-added tasks such and services solutions are on the way Predictive maintenance has also as programming, problem-solving and to becoming the new standard in the been taken into consideration, with a developing new ideas. bakery industry, wafer baking machine new electronic spare part catalogue to Omron’s Robert Brooks comments: “At firm Walterwerk Kiel recently introduced ease part identification and inquiries. the moment, there are millions of people employed in these sectors. This number has an enormous impact on producers in terms of costs, but also primarily in terms of the health and safety of human resources. The pandemic has led to developments such as social distancing and tighter safety regulations that companies need to adhere to. Automation can help in overcoming this challenge while also improving security and efficiency in the longer-term.“ An example within the bakery sector is the Austerschmidt Fresh Bakery in Germany, which needed a conveying solution for a large number of sunflower and pumpkin seeds and linseed for the production of bread. The aim was to automate the process to make it more ▲ Baker Perkins has devised a wide range of sector solutions ergonomic for the employees and to

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minimise bending and lifting, while also and convenience stores make the boosting efficiency and process reliability. wrong products at the wrong times. The bakery chose Piab’s Piflow-f, a This, of course, contributes to eye- vacuum conveyor specialising in the popping amounts of food waste.” transportation of food. The system now The concept behind BakePlan is to automatically fills the hopper for the prevent food waste being made in seed spreading device without human the first place while increasing sales staff having to do this manually with a and consumer satisfaction. Similarly, shovel. The conveyor draws in the seeds Cybake, a bakery management from a trough before spreading units software system, reduces waste by let the grains trickle in a strip onto the taking the guesswork out of batch conveyor belt, into which the bread is size calculations. By switching to placed, pressed and turned, giving it a cloud-only subscription model, a uniform look. By feeding seeds that the company appeals to a global don’t stick to the product back into the industry, allowing store managers to conveyor, the new system eliminates change product orders and record waste. waste and deliveries. Although this system is applicable to retailers, it Reducing waste in the provides a roadmap of how digital bakery sector concepts can help with strategic On the topic of waste management, planning to tackle bakery waste on the pandemic has brought the issue to the factory floor. a head due to supply chain disruption. Piab has designed a wide range of Bakery wastes result from various Machine learning for equipment for the bakery sector management decisions and can occur at maximum efficiency every stage of production. At a retailer Beyond tackling waste, technologies and production level, automating the such as IoT, cloud and digital will for data science operations. planning process can significantly slash continue to play a significant role in An example of this application in use the amount of food that is made and not transforming industries across the board is embedded in its Grainigo service, used. – and the bakery segment is no different. which utilises deep learning to analyse Supermarkets can make use of This sentiment was reinforced by Stuart kernels of corn and then predict the production planning and forecasting Bashford, digital officer, Bühler Group, likely milling yield from an image taken systems such as BakePlan, which allows who discussed how Bühler Insights – by a smartphone. The company has also in-store bakeries to predict what needs an industrial IoT platform – allows the applied machine learning in combination to be made each day. Speaking about company to access data and make this with its optical sorting technologies to the issue of food waste, Séamus Quinn, available for visualisation in real-time for help set up the machines. communications manager, Cybake USA, its customers. “Basically we can do supervised says: “If planning is done incorrectly In addition, Bühler also has an learning where we train the machine by guesswork or primitive calculations, in-house team of data scientists for learning models using good and bad which, sadly, is the norm, supermarkets projects using artificial intelligence (AI) or products, and then use this information to set the system up for maximum Walterwerk now also offer an OEE (Overall Equipment Effectiveness) solution efficiency,” explains Bashford. Reflecting on where the industry will go moving forward, he believes that Covid-19 will be seen to have positively driven investment into digital technologies across the board. “The massive increase in internet usage throughout this period means more development will be required to ensure these solutions can work at the scale we need them to,” he says. “This development in the data centres will enable more and more use of advanced technologies. So, I think the outcome will be that there will be more investment generally, which will drive development and in turn lead to more technical solutions, bringing digitalisation into the mainstream for all industries.”♦

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With support from Official Sponsor Organised by CONFECTIONERY PRODUCTIONchocolate, sweets, snacks & bakery

WCC 2021 Advert Cargill -Virtual WP.indd 2 22/01/2021 12:45 AERATION & ENROBING

New Zealand’s PTL has delivered a wide Maintaining range of enrobing systems hygiene and productivity Confectionery Production takes a look at the latest innovations in aeration and enrobing technology, and businesses needed to comply with the how innovative new features are helping confectionery EU regulations related to the hygiene of suppliers to maintain high hygiene standards. foodstuffs to remain in business.” When it comes to confectionery and Daisy Phillipson reports snack processing machinery, maintaining a sanitisation protocol in line with he coronavirus pandemic updated its guidance on the design, regulatory standards not only slashes has affected everyone in one implementation and control of cleaning downtime, but it eliminates the risk of way or another over the past and disinfection of food factories amid contamination, which could lead to a year. For food manufacturers, ongoing pandemic conditions. As the costly recall. To this end, equipment Tincluding those within the confectionery group explained, its study aims to help suppliers are constantly developing new and bakery industries, disrupted manufacturers ensure their facilities technologies or updating their existing supply chains and buying patterns maintain a high hygienic standard and systems to help producers keep up with have presented challenging business continue to produce safe products. their workflow. conditions. Phil Voysey, senior microbiologist at Although hygiene practices were a key Campden BRI and editor of the updated Hygienic enrobing technology priority in factory facilities, this issue is guidelines, said: “The coronavirus Regarding the enrobing process, under the spotlight like never before. pandemic has seen factory cleaning PTL is always looking at new and Earlier this year, the UK’s Campden prioritised like never before, but even more effective methods to decrease BRI industry research and training body prior to the public health crisis food downtime, change-overs and cleaning times whilst maintaining a high-end Developing quality aerated chocolate lines requires controlled conditions product accuracy. Its removable tank for confectionery manufacturers reduces the change time between differing compound and real chocolate products while also improving access to all crucial components that require a thorough and hygienic wash down. Designed and built for medium to large scale production, the company notes that features in both the fixed and removable tank models provide companies with multiple benefits to their process. The firm's enrobers have a specially designed temperature- control system (ATC), regulating the environment within the enrobing area and ensuring accurate maintenance of temper. As well as these features, PTL’s enrobers can fully coat or bottom coat only and decorate a variety of products. There are multiple options available for

26 confectioneryproduction.com MARCH 2021

P.26-27 AERATION & ENROBING√.indd 26 11/02/2021 10:15 AERATION & ENROBING

the arrangement of internal equipment Mixer ideal for aeration of heat sensitive such as air curtains, decorators or products like chocolate or recipes chocolate curtains, and a software containing proteins. To ensure the program allows multiple set points to be mixing chamber can be fully cleaned saved via the recipe system. and, more importantly, dried, the rotor is mounted on a horizontal axis. As Updated aeration outlined by Bollin Dale, this allows the When it comes to the aeration process, crevices in the shaft seal to self-drain to Bollin Dale’s Oakes mixer has been a valve at the lowest point of the mixing favoured by the bakery industry for the chamber. aeration of creams and batters and the manufacture of meringues and mallows. Let’s get digital Bollin Dale Engineering bought the On the importance of hygiene, rights to the Asser Oakes range of given that health regulations for equipment in 2008, and has continued food production are getting stricter, the manufacture of these machines for the processing solutions need to customers around the world. accommodate such changes - this is For the Interpack 2020 show, which even more integral amid the coronavirus unfortunately was cancelled due to the crisis. Equipment specialist Aasted says ongoing Covid-19 pandemic, Bollin Dale there is no doubt that the outbreak Bollin Dale re-engineered the mixer to re-engineered the mixer to bring it into has changed the way we do business, uprate its hygienic design line with the hygiene expectations of meaning the automation requirements Capable of crystallising the mass to an today. The new design is constructed in have also increased. almost solid state, it allows a transfer to stainless steel with good floor clearance At Aasted, these circumstances have open hopper wire cutters and extruders and minimal horizontal surfaces. fast-forwarded its digital journey. In the without any precooling on conveyor The Allen Bradley plc and HMI past couple of months, the company belts required. The solution can also be have been built into a smaller cabinet has tested and launched several used for aerating chocolate. that also houses the inverter speed digital services that aim to increase its When discussing enrobing, Aasted controlled drive, pressurised seal water customers' productivity. Amongst others, offers a full Nielsen Enrobing line for circulation system and the air injection these include its virtual FAT (Factory products that either require chocolate, mass flow control system. Acceptance Test), virtual installation, compound or sugar-coating. The Access to the mechanical components virtual testing in the Aasted Technology business notes how its most notable within the cabinet are via a large area, Centre and virtual commissioning of enrobing invention is its patented gas-strut supported hinged lid, while the various solutions. energy-saving chocolate enrober electrical components remain protected As well as a 24/7 service team technology that decreases energy within their IP65 enclosures. offering virtual support and remote usage with a simultaneous increase in The mixing head is water jacketed troubleshooting by utilising IoT chocolate quality. and features fully machined rotor and technology and augmented reality, the With aeration and enrobing being stators for robustness against breakage, company can now implement assistance key processes for many chocolate and product pressure and increased cooling without the need of a technician’s bakery manufacturers, it’s solutions capacity due to the turbulent water physical presence. It also offers a such as those discussed that provide channels machined into the cooling package solution of VR glasses together an insight into how equipment can be faces. The mixing elements are thin and with its support. optimised in order to overcome the profiled to cut through the food product Alongside the boost in digital challenges of today. With the Covid-19 and generate the smallest air bubble services, when it comes to aeration, pandemic making production even more structure with minimum mechanical work the most prominent solution the firm difficult, h automation technologies, input. has is the SuperNova Orbit tempering digital services and machinery with This makes the BD200 Oakes Aeration machine, specially developed for the hygienic features can help to overcome crystallisation and aeration of fat-based the demands of today while ensuring a centre masses and crème fillings. supplier is future-proofed for years to come. ♦

Aasted’s enrobing lines have been among its most prominent

MARCH 2021 confectioneryproduction.com 27

P.26-27 AERATION & ENROBING√.indd 27 11/02/2021 10:15 ZDS SPOTLIGHT Marking 70 memorable years in industry

ue to the drop in sales at The past year proved a very notable one for Germany’s ZDS some companies and the measures required to protect central college of the confectionery industry, as much as it has employees against infection, proved for all companies, employers and employees worldwide. Dsignificantly less people attended the The consequences of the covid crisis have also affected its national and international events offered academy. The organisation marks its 70th anniversary this month, by the ZDS. Against this background, we also decided not to hold our offers a view on its upcoming activities internationally very successful chocolate congress, ChocoTec 2020. The pandemic will continue to accompany us in 2021. This can be seen, among other things, from the fact that the ISM and ProSweets trade fairs have already been cancelled – a clear sign that a “return to normality” will not happen so quickly.

Crisis as an opportunity – driving forward to a digital change Nevertheless, we see the crisis as an opportunity at the ZDS. During this phase we have combined our forces to offer a digital learning program and to The ZDS College in Germany has create new possibilities to make the new faced its challenges in the past year, but is optimistic for 2021 event content accessible. For 2021, the course range of the ZDS travel costs. Zentralfachschule der Deutschen is now prepared for various scenarios: We have also developed a digital Süßwarenwirtschaft e.V. (ZDS) has Classroom courses will continue to concept for the cancelled ChocoTec, been the exclusive vocational be held in compliance with hygiene which allows the face-to-face event to be school in Germany for the training regulations, but we will also offer various presented as web seminar with selected of “confectionery technologist” and courses as web-seminars and online topics and in a series of five blocs. Each also functions as a provider of further courses or as a combination of classroom bloc has a thematic focus and can be education and training and is an and online courses. The feedback booked individually or as a complete important educational partner for the we have received on the first digital package. entire international food industry. formats is positive: the web seminars are 2021 does not only introduce the The ZDS actively accompanies the particularly interesting for international beginning of the transition to more companies in their efforts to produce participants, as there are no hotel or digital formats, but also offers a reason high-quality and safe food and to celebrate: The ZDS will celebrate its provides support for innovative product A wide range of students have developed confectionery skills 70th anniversary development and future-oriented with the assistance of ZDS In 1951, the ZDS was founded as the technologies. “Association of the Central Technical We are looking forward to celebrating School of the German Confectionery this anniversary in 2021 with all Industry” with the aim of promoting participants of the confectionery industry the training of all specialists in the and to surprise and express our gratitude confectionery industry and supporting with various activities throughout the scientific institutions in the confectionery year. For more information about the sector. complete range of activities offered by Since the facility's foundation, the ZDS, visit: www.zds-solingen.de/ ♦

28 confectioneryproduction.com MARCH 2021

P.28 ZDS SPOTLIGHT√.indd 10 11/02/2021 10:16 Asia Can Tech 2021 Back to Bangkok 25 – 27 October

The annual Conference and Exhibition that puts can makers and fillers from across Asia in touch with their global suppliers

Organised by www.asia-can.com Tech Can INTERNATIONAL

P.29- ASIA CANTECH 21.indd 1 29/01/2021 11:32 FUDGE, TOFFEE & CARAMEL

ReducingPatch Hyde sugar has levels specialised remains ina criticalvegan issue fudgefor the production confectionery in London sector

Thinking outside the confectionery box

hile fudge and toffee may be seen in many While core confectionery markets appear dominated by markets as speciality supposed ‘healthier options’ as we move into 2021, confectionery, these Ware traditional segments that have traditional fudge and toffee ranges have their place too. performed well in recent years. Neill Barston reports This has been underlined by studies from Mordor Intelligence research group As its founder Patch Hyde explains, realised that given a free choice with no that showed growth of between two and it’s been a labour of love building up input the customer would, more often three per cent annual segment sales his skills, having worked for another key than not, choose the dairy free/vegan increases globally from 2015-18, with business in the trade, but decided to option. We did a few more formalised that trend seemingly continuing amid strike out on his own in 2018. blind tastings and the comment that the ongoing pandemic. “We’re a small, traditional fudge shop kept coming back was that it had As previously covered, there has been in Greenwich Market, south London. more taste,” notes Hyde, who says this a noted growth in snacks and wider We make the fudge on site in front of resulted in his business transitioning into confectionery sales, as consumers spend customers and the focus is on not only a full vegan-based operation. significantly more time at home facing making exceptional fudge but giving He says that it’s an ongoing mission lockdown conditions. every customer a fantastic experience. in trying to educate customers about While there has been a marked You come in because it looks fun, but the merits of his chosen production increase in indulgent treats emerging, you always come back for the fudge. methods, but he says it’s gradually a corresponding focus on delivering “I knew my fudge had to stand falling into place. a greater diversity of confectionery out, I no longer had the legacy of an “Interestingly, for every vegan who options, including clean label and vegan established business behind me, I had finds us and becomes a fan, I think we offerings is proving a sustained trend to convert each person who walked find someone who won’t even try the that has caught market observers’ eyes. through the door into knowing my fudge because it’s not “proper”. Their One such example in the UK is The fudge was incredible. In short, I had to loss, I guess. So, is it good for business? Fudge Patch, a small, yet growing make the best fudge of my life. I’m not sure, but it’s definitely good for artisan London-based business that is “I started making a couple of dairy fudge, and especially good for cows.” fast carving out a name for itself within free to appease the market and As he adds, the covid crisis has had a this resilient sector. increase our customer base. But soon notable impact on his ability to operate

30 confectioneryproduction.com MARCH 2021

P.30-31 FUDGE, TOFFEE & CARAMEL√.indd 14 11/02/2021 10:17 FUDGE, TOFFEE & CARAMEL

the business, as he did not want to put Resilience amid the pandemic either himself or staff at risk travelling Meanwhile, in the north of England, in across London for work. Wigan, Lancashire, Uncle Joe’s Mint The situation forced the temporary Balls, based at the Toffee Works factory, closure of his store, and even had to is also endeavouring to navigate suspend online sales. pandemic challenges. During the past few months, he says The ownership has that he’s been able to keep his interests been passed going through indulging a passion for down through running, which enabled him to get to his the family store in Greenwich safely, and so he was generations able to make a limited amount of fudge and joint managing that he made for hospitals, and NHS directors John staff as a means of giving back amid the Winnard MBE and Antony pandemic. Winnard are the great, great nephews of Incredibly, he worked out that he’s the company’s founder. been running around 100k a week, but But far from being stuck in their ways, as the pandemic has progressed, he’s the company has relied on innovation, turning his attention back to reviving the research and planning for the future, to business. help maintain sales during the ongoing This is taking the form of some covid crisis. inventive social media, including John Winnard, who was awarded documenting his running activities, his MBE for services to the UK food rather than simply posting the usual manufacturing industry, is also a round of new product pictures. Department of International Trade “By the time this grim chapter in all (DIT) Export Champion. The company our lives sadly many good businesses has secured orders from the USA and will have disappeared and whole Japan in recent months and he said industries will be on their knees. All seeking the right support and ensuring I can hope is that we remain lucky John Winnard, of Uncle Joe’s Mint Balls, plans are in place for a changing global has worked with toffee for a considerable and persevere,” adds Patch, who marketplace are key to a sustainable period with his firm says measures such as re-negotiating future for many businesses. landlord rates has also as helped in He says: "This is an incredibly is important that where possible, we the company’s quest to survive in challenging time for UK business can work together to recover from the challenging times. and businesses round the world. It effects of the pandemic, find new ways of working and ensure we are aware of changing legislation following Brexit.” When it has come to production at the Toffee Works over the last 12 months, Uncle Joe’s has seen a commitment to innovation bear fruit. At the end of January it launched a new variety of sweet – after a mix-up with ingredients created the flavour by accident. A member of the staff making a batch of sugar free mint balls at the company’s Toffee Works factory accidentally added liquorice extract by mistake. Colleagues tasted the end result, and liked them so much that bosses have now put the sweets into production and launched them under the name Mint With A Hint. Winnard MBE adds: “Many of the best inventions happen by accident and The Fudge Patch has diverged from if these sweets prove popular, we may conventional techniques in its extend our new range to include other operations in creating its vegan flavours flavours too.” ♦

MARCH 2021 confectioneryproduction.com 31

P.30-31 FUDGE, TOFFEE & CARAMEL√.indd 15 11/02/2021 10:17 CONFECTIONER’S COMMENT Great expectations for confectionery's new generation As the great-great-great grandson of Cadbury's founder John Cadbury, James Cadbury has some serious confectionery pedigree. Neill Barston After five years, James Cadbury quizzes him about the ongoing development of his has seen his business expand own ethically focused business, Love Cocoa, over the notably past five years in the UK.

Q: How has the business coped Q: Have you managed to make A: “We work with our manufacturing with the past twelve months the most of new opportunities partner in the North of England, and during the coronavirus pandemic? amid present market challenges? they’ve handled a lot of the operation A: “For the last year with the pandemic A: “We’ve always been quite online, and logistics issues. starting just after ISM, in the UK we B2C focused, which has been one One area that has been quite had a lockdown, and our production of our main routes, and have seen challenging for us is getting hold of our had to stop for four weeks, which put a that grow this year as well. I think raw materials. We source all our own bit of strain on our supply chains. it’s important to have those direct chocolate and packaging and make But since then, the factory we work channels with your customers. sure that gets to our manufacturer on with has put in additional restrictions We have spotted opportunities with time, but that’s been challenging with for manufacturing, and social corporate sales, working from home suppliers taking longer, and a lot of distancing measures in response to boxes to send out, and I think that one things coming from outside of the UK, coronavirus conditions. of the reasons we have actually done with issues relating to Brexit and our From a sales and marketing well this past year is that we have been ports. So, I imagine that it’s going to perspective, we have actually had a quick to adapt.” be challenging for the coming months really great year, as people seem to ahead.” be eating a lot more chocolate and Q: How have you handled logistics Q: You’ve enjoyed some notable comfort food with the year that we issues during the pandemic, and in successes in the past year, have had.” particular, with regard to Brexit? including a major tree planting scheme in Cameroon. Did this The Love Cocoa collection has achieve its aims? included a number of Easter A: “We came up with the idea last year options that we wanted to give back with the environment and to help cocoa farmers who are a key part of the supply chain, who often get forgotten about and are underpaid. So, we decided that for every bar or tube of truffles that we sold, we would plant a new tree in Cameroon – managing to plant a total of 500,000 in 2020, which was done by cocoa farmers. The great thing about it was that it was great for the environment, and as a company, it’s meant we have managed to reduce our CO2 to negative, which is amazing. Just as importantly, it has

32 sweetsandsavourysnacksworld.com MARCH 2021

P.32-33 CONFECT COMMENT√.indd 60 11/02/2021 10:19 CONFECTIONER’S COMMENT

driven by younger people, so we have A major project focused on that market, and we’ve for the brand has come with ranges already secured some amazing retail supporting its tree listings for it.” planting scheme in Cameroon Q: Though Love Cocoa was formed very much on your own terms, how has being part of the Cadbury dynasty influenced your outlook? A: “As a child, I lived around five-ten minutes away from the Bournville Cadbury chocolate factory, and I had lots of parties there, so I’ve always been passionate about chocolate growing up, and it’s great that I am able to be in the industry now with the family’s heritage. I feel very lucky to be doing what I’m doing. I think probably the biggest challenge that lies ahead is in tackling given those farmers an extra source of A: “I think a lot of people are reducing the virus, as we just don’t know when income. There were about 15 different their meat and dairy intake, and brands that’s going to end, as well as Brexit species planted, and they have been like Oatly that have come to the market and the amount of customs documents able to use the fruit from these trees to and spent a lot on marketing to get that are required for that with regards sell at their local markets, and that has their message out there. So gradually, to freight businesses. been important for communities out people are understanding that there But I am sure that we’ll recover by there in Africa. We’ve also engaged are environmental consequences of the the end of the year, it may take a little with charities and organisations choices they make with what they are longer, but we just have to stay positive closer to home, including working on eating. People are really deciding that and the economy will start to recover. a project with Sarah Ferguson, the they are making changes to the way As a business, we’re really excited Duchess of York, in which over one they want to live, so it’s a combination about what’s going to be happening weekend, for every we of lots of different things. It’s been over the next year.” ♦ sold, we donated the same amount to the NHS.” Q: This month sees the formal roll-out of its plant-based confectionery series, HiP, how is it shaping up? A: “We’ve created our HiP chocolate, which is one of the first oatmilk chocolate ranges in the world. Over the past year in lockdown we have been working with a supplier out in South America. At the moment, most of the vegan bars out there are all rice based milk, and for me, these were nowhere near as good or as creamy, so looking at what was missing, oatmilk appeared to be by far the fastest growing category of milk and we were surprised that It hadn’t really been done before. We are just launching that now in four flavours, and we believe it’s going to appeal mostly to millennials with its packaging style, so we’ll be aiming it at that target market.” Q: What in your view has led to rise in dairy-free and vegan markets that are fast rising around the world?

MARCH 2021 sweetsandsavourysnacksworld.com 33

P.32-33 CONFECT COMMENT√.indd 61 11/02/2021 10:19 THE MANUFACTURERS DIRECTORY

Baked Snacks Confectionery Popcorn Sugar Confectionery

Stockleys Sweets Limited Mitre House, Joe and Seph’s Snyder's of Hanover Shadsworth Business Park, Tel: +44 (0) 1923 839285 GFT Retail (UK) Ltd Blackburn, Lancashire. BB1 2QR E-mail: [email protected] Amore Sweets GmbH Tel: +44 (0) 1932 267541 Web: www.joeandsephs.co.uk www.stockleys-sweets.co.uk Geierstr. 11 Web: www.snydersofhanover.com “Award winning popcorn, Tel: 01254-682388 22305 Hamburg, Germany Fax: 01254-266490 superior in taste” Tel: +49 (0) 40 2000 5744 Baklava [email protected] Snacks and Nuts E-mail: [email protected] Web: www.amoresweets.de Crisps "Manufacturer of traditional handmade Rock Candies & Rock Lollipops, Single Wrapped. Also Private Label."

Dina Foods Ltd Mr Filberts 24-26 Gorst Road Filbert’s Fine Foods Limited Park Royal Greens Barn, Page Lane, West London NW10 6LE Pennard, Glastonbury, Somerset Tel: 020 8621 5511 BA6 8NX. E-mail: [email protected] Tel: 01458 833744 Fairfield Farm Crisps Email: sales@filbertsfinefoods. Web: www.dinafoods.com Fairfields Farm, Fordham Road co.uk The Original Candy Company Wormingford, Colchester Web: www.mrfilberts.com Confectionery Corner, Essex CO6 3AQ, UK “Using locally sourced, all natural 4 Wessex Road Tel: +44 (0) 1206 241613 ingredients” Bourne End, Bucks SL8 5DT, UK New Bakery d.o.o E-mail: hello@fairfieldsfarmcrisps. Tel: +44 (0) 1628 520 927 Tratinska 72, 10412 co.uk E-mail: enquiries@originalcan- Lukavec, Donja Lomnica Web: www.fairfieldsfarmcrisps. dyco.com Velika Gorica, Croatia co.uk Web: www.originalcandyco.com Tel: +385 16238 044 “Produced from our own grown “Supplier of Natural E-mail: [email protected] potatoes” Web: www.nubake.eu Confectionery” Oloves Fudge Tel: +44 (0) 208144 1641 Cakes & Biscuits E-mail: [email protected] Web: www.oloves.com “The healthy olive snack”

Fudge Kitchen Panda Licorice Ashbourne Foods Ltd Tel: +44 (0) 1303 864400 PO Box 3 Blackfriars Bakery E-mail: [email protected] Olives Et Al Asematie 2 185 Gloucester Crescent Web: www.fudgekitchen.co.uk 1 North Dorset Business Park 40801 Vaajakoski, Finland Wigston, Leicester LE18 4YH “Luxury handmade gourmet Sturminster Newton Tel. +358 (0) 20 785 4200 Tel: 0116 278 6029 fudge producer” Dorset DT10 2GA, UK E-mail: [email protected] Fax: 0116 278 5348 Tel: +44 (0) 1258 474300 Web: www.pandalicorice.com Web: www.ashbournefoods.com Hardboiled Candy E-mail: [email protected] UK distributor Bravura Foods [email protected] Web: www.olivesetal.com Web: www.bravurafoods.co.uk

Snacks

Heede Bolcher A/S

Nutty Tarts Gifts & Goodies Dianavej 9 7100 Vejle 14 - 15 Levellers Lane Tilly Confectionery Ltd Denmark Eynesbury Barnpark Business Estate Tel: +45 7582 5500 St Neots PE19 2JL, UK Oh My Goodness Tillicoultry, FK13 6BP, UK E-mail: [email protected] Tel: +44 (0) 1480 406434 www.ohmygoodnessfood.com> Tel: +44 (0) 1259 751846 Web: www.heedebolcher.dk Tel: 01277 225 808 E-mail: [email protected] E-mail: [email protected] “Production of hardboiled Email: Web: www.thenuttytarts.co.uk Web: www.mrstillys.co.uk candy” [email protected] “Traditional tablets and fudge”

34 sweetsandsavourysnacksworld.com MARCH 2021

P.34-MANUFACT DIRECTORY MAR.indd 34 09/02/2021 10:42 CLASSIFIED To advertise, contact Frankie Savage +44 (0) 1474 52202 [email protected] 1 8/30/2017 7:52:55 AM

Four Generations

C CONFECTIONERY Worldwide Supplier of New, Used & Rebuilt PRODUCTION M chocolate, sweets, snacks & bakery Processing & Packaging Machinery Y There is only one way you can be sure of CM Buying and Selling Since 1912 receiving every issue of MY

Confectionery Production CY – you need to subscribe… [email protected] CMY NOW! www.unionmachinery.com K Sell Us Your Used Equipment Subscribe online NOW at confectioneryproduction/subscribe 718.585.0200

WALTER. Equipment for snack and wafer baking.

WALTERWERK KIEL GmbH & Co.KG [email protected] www.walterwerk.com Raymond Travel Machinery Ltd 97 South Street, Dorking, Surrey, RH4 2JU, United Kingdom Tel: +44 (0) 1306 743 780 Fax: +44 (0) 1306 743 764

To advertise here please contact: Frankie Savage Advertisement Sales Manager CONFECTIONERYPRODUCTION [email protected]┃ +44 (0) 1474 52202 chocolate, sweets, snacks & bakery www.confectioneryproduction.com

MARCH 2021 confectioneryproduction.com 35

P.35- CLASSIFIED MAR.indd 35 09/02/2021 10:44 THE SUPPLIERS DIRECTORY The Suppliers Directory A definitive guide to the suppliers of equipment, ingredients and packaging solutions for the confectionery industry. To advertise in the directory, please contact Frankie Savage on +44 (0) 1474 532202 [email protected]

Adhesive Applications Candy Machine Candy Recycling Chocolate Coating Machinery Manufacturer

Professional Candy Machine Candy Recycling GmbH Manufacturer Lister Damm 19 Your adhesive application Ningbo East Sea Industrial Co.,LTD 30163 Hannover, Germany specialist: No.338, Anju Road, Xiaogang, Tel: +49 (0) 511 6267 0 robatechGT.com Beilun district, Ningbo, China Fax: +49 (0) 511 6267 333 +44 1268 490 035 Tel: 86 574 88410000 Email: [email protected] Web: www.candyrecycling.com Fax: 86 574 88353777 Email:[email protected] Chocolate Moulding Plants Aeration & Website:www.candy-machines.com Chewing Gum Base Depositing Equipment Russia Website: www.candy-machines.ru

Al Ferdaws Food Industries C 100 C 30 HAAS -MONDOMIX B.V. MMaterials 0 Co. M 100 Y 80 Y 0 Damsluisweg 41 NewK 30 Borg El-Arab City K 15 1332 EA Almere Block 2, South of First Industrial Zone The Netherlands P.O. Box 79 Borg El Arab Tel: +31 36 5210 999 Tel: +2 03 462 1000 Fax: +2 03 462 1444 Fax: +31 36 5210 900 Caramel Plants E-mail: [email protected] E-mail: [email protected] Web: www.fimcobase.com Chocolate Moulding Plants & Drop Depositors To advertise in The Directory please call: Frankie Savage Headquarter +44 (0) 1474 532202 [email protected] 12050 GUARENE (CN) ITALY str. Porini 13/n Tel +39 0173 061491 Email [email protected] Bubble Gum Base www.ceda.it

Al Ferdaws Food Industries C 100 C 30 MMaterials 0 Co. M 100 Hacos NV Y 80 Y 0 www.chocotech.de Industrieweg 11 NewK 30 Borg El-Arab City K 15 Block 2, South of First Industrial Zone B-2390 Malle, Belgium P.O. Box 79 Borg El Arab Tel : +32 3 311 70 80 Tel: +2 03 462 1000 To advertise in Fax : +32 3 311 68 95 E-mail : [email protected] Fax: +2 03 462 1444 Perfect_Candy_75x40mm_gb.inddThe Directory 1 please01.09.17 10:55 E-mail: [email protected] call: Frankie Savage Website: www.hacos.com Web: www.fimcobase.com +44 (0) 1474 532202 “Fine equipment for fine chocolates”

36 confectioneryproduction.com MARCH 2021

P.36-41 DIRECTORY MAR 21.indd 36 09/02/2021 10:46 THE SUPPLIERS DIRECTORY

Chocolate Processing Machines Cocoa Ingredients Cocoa Processing Machines

ConfecECO Manufacturing plant for up to 600 kg/h Olam Europe Ltd. GSR srl New Zealand House NEW 80 Haymarket London SW1Y 4TE, UK Via Gerola, 1 23801 Calolziocorte LC - Italy T: (+44) 20 7389 6464 Tel: +39 0341 631048 [email protected] Fax: +39 0341 644578 Chocolate Wrapping olamgroup.com Email: [email protected] Machinery Web: www.gsr.it

Cocoa & Chocolate Processing J.F. Kennedylaan 1 WDS 5555 XC Valkenswaard WINKLER und DÜNNEBIER Netherlands, P.O. box 836 Süßwarenmaschinen NL 5550 AV Valkenswaard www.confec-eco.com Tel: +31 (0)40 208 66 66 Fax: +31 (0)40 204 87 38 WE SUPPLY BESPOKE MACHINERY Email: [email protected] AND KNOW-HOW FOR: CHOCOLATE FLAKE BARS Coating, Glazing, Sealing, and pieces Anti-sticking, Release Agents • Complete plants for Chocolate • Fillings, coatings, fat binders Contact: Tel: +44 7973122578 • , nut paste Email: [email protected] For sale or rent. We also provide Machines • Complete plants for Cocoa the know-how and recipes • Cocoa liquor from bean on • Solid blocks, tablets • Complete plants for Nuts Thouet Lehmann GmbH Cocoa / Oilseed Royal Duyvis Wiener B.V. Hickelweg 21 Schipperslaan 15 Pressing Lines 1541 KD Koog aan de Zaan 52068 Aachen Netherlands Germany Tel: +31(0)75-6126126 Web: www.duyviswiener.com Tel: +49(0)241-5591520 Email: [email protected] Web: www.thouet.com GSR srl Email: [email protected]

Via Gerola, 1 23801 Calolziocorte LC - Italy Confectionery Tel: +39 0341 631048 Lab Equipment Fax: +39 0341 644578 Cocoa, chocolate & compound processing systems, tablet molding Email: [email protected] machines, drop depositors, center Web: www.gsr.it forming, enrobing & bar forming lines. Tempering machines & cooling tunnels. S.A. MARTIN LLOVERAS Coating Technology Cocoa Processing Machines Terrassa-BARCELONA-Spain Tel: +34 93 783 63 11 www.lloveras.com

• Lab Coating Pan • Complete plants for Chocolate • Lab Destarching Machine • Fillings, coatings, fat binders • Lab Dissolving & Cooking Unit • Chocolate spread, nut paste • Sugar Pulling Machine • Complete plants for Cocoa • Depositing Hoppers • Cocoa liquor from bean on • Solid blocks, tablets • Complete plants for Nuts Royal Duyvis Wiener B.V. Drouven CLE GmbH Schipperslaan 15 1541 KD Koog aan de Zaan Hirzenrott, 6 52076 Aachen Netherlands Tel: +49 (0)2408 92 99 908 Tel: +31(0)75-6126126 Fax: +49 (0)2408 – 92 99 990 Web: www.duyviswiener.com Email: [email protected] Email: [email protected] Web: www.drouven-cle.de/en

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Continuous Cooking Confectionery Packing Cooking Extruders Dairy Ingredients Equipment for Liquorice Success needs best ingredients. Baker Perkins Ltd Milk Powder | Milk Fats Manor Drive, Paston Parkway Sweetened Condensed Milk | Peterborough PE47AP, UK J.F. Kennedylaan 1 Cream & Yoghurt | Contract Processing 5555 XC Valkenswaard Extrufood B.V. Tel: +44 1733 283000 and Drying Netherlands, P.O. box 836 De Factorij 40 Fax: +44 1733 283001 NL 5550 AV Valkenswaard 1689 AL Zwaag Email: Tel: +31 (0)40 208 66 66 +31 (0) 229 233 815 [email protected] Fax: +31 (0)40 204 87 38 Web: Email: [email protected] [email protected] Uelzena eG www.bakerperkins.com www.extrugroup.com www.ingredients.uelzena.com www.confectionery-innovations.com Tel. +49 (0)581 806 - 0 Conveyors Im Neuen Felde 87 Microfilm, plate pack and jet Cooling Tunnels 29525 Uelzen, Germany cookers for hard and soft candy, [email protected] jellies and gums, toffee and caramel. Outputs up to 2,000/hour. Depositing Plants for Hard & Soft Confectionery

Baker Perkins Ltd Manor Drive, Paston Parkway Peterborough PE47AP, UK Tel: +44 1733 283000 Fax: +44 1733 283001 Email: [email protected] Web: www.bakerperkins.com www.confectionery-innovations.com Castle Road Microfilm, plate pack and jet Eurolink Industrial Centre Extrufood B.V. cookers for hard and soft candy, Sittingbourne, De Factorij 40 jellies and gums, toffee and caramel. Kent ME10 3RF 1689 AL Zwaag Outputs up to 2,000/hour. Tel: +44 (0) 1795 421771 +31 (0) 229 233 815 Fax: +44 (0) 1795 428905 [email protected] E-mail: [email protected] www.extrugroup.com Development, Training Web: www.wirebelt.co.uk & Consulting www.chocotech.de Wire Belt Company is the leading manufacturer of the Flat-Flex® conveyor belt. Contact us for all your Metal PREFAMAC CHOCOLATE MACHINES NV Perfect_Candy_75x40mm_gb.indd 1 01.09.17 10:55 Belting requirements. Development and Training Center Dellestraat 11/11A for Confectionery and Chocolate We also manufacture conveyors Industrial Zone Zolder-Lummen 1058 that meet our customers' 3560 Lummen Belgium • Technological Advice Tube in shell cookers • specific requirements. Tel: +32/13/52.18.84 • Confectionery Development • Scraped heat exchanger Sample Production www.prefamac.com • • Lab cookers • Seminars & Workshops [email protected] • Lab Analysis Hänsel Processing GmbH “25 years of expertise, 1 second to see it” Lister Damm 19 Cooking Extruders D&F Drouven GmbH 30163 Hannover, Germany for Hard Candy Hirzenrott, 6 Tel: +49 (0) 511 6267 0 Cutting Machines 52076 Aachen Fax +49 (0) 511 6267 333 tel.: + 49 (0)2408 - 92 99 908 Email: [email protected] fax: + 49 (0)2408 - 92 99 990 Web: www.haensel-processing.de email: [email protected] web: www.df-drouven.de/en

Extrufood B.V. Extrufood B.V. To advertise in De Factorij 40 De Factorij 40 To advertise in The Directory please 1689 AL Zwaag 1689 AL Zwaag The Directory please call: Frankie Savage +31 (0) 229 233 815 +31 (0) 229 233 815 call: Frankie Savage +44 (0) 1474 532202 [email protected] [email protected] +44 (0) 1474 532202 [email protected] www.extrugroup.com www.extrugroup.com [email protected]

38 confectioneryproduction.com MARCH 2021

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Drying Rooms Flavours Forming Machines Gourmet Chocolate Equipment

• Die forming lines Hänsel Processing GmbH JAF Inox Lister Damm 19 Av. Seis, 29 30163 Hannover, Germany 13710-000 TAMBAÚ - SP Tel: +49 (0) 511 6267 0 Brazil Fax +49 (0) 511 6267 333 Email: [email protected] Tel: +55 19 3673 4467 Web: www.haensel-processing.de Enrobers Web: www.jafinox.com.br E-mail: [email protected] Fruit Snack Extruders Hygienic Process Equipment

DIXON GROUP EUROPE LTD Providing you with Extrufood B.V. "The Right Connection" for all your Hygienic processes De Factorij 40 1689 AL Zwaag +31 (0) 229 233 815 We add value to your ice cream [email protected] and milk products with www.extrugroup.com delicious signature taste Dixon Group Europe Limited 350 Walton Summit Centre, solutions made for you. Glazing & Polishing Bamber Bridge, Preston PR5 8AS Extruded Snacks Tel: +44 (0) 1772 323529 Symrise AG Fax: +44 (0) 1772 314664 Mühlenfeldstraße 1 [email protected] www.hebenstreit.de 37603 Holzminden, Germany Tel: +49 5531 90 0 Fax: +49 5531 90 1649 Ice Cream Cone Machines HIGH-END ENGINEERING [email protected] PROCESS- Ice Cream Cone & Wafer Baking Machines EXELLENCE www.symrise.com

ADM WILD Europe GmbH & Co. KG Rudolf-Wild-Straße 107-115 69214 Heidelberg / Eppelheim High added value Germany Solutions for Coating, ZAW Series Learn more at wildflavors.com Glazing, Polishing, Releasing, Emulsifying R & D Engineers STEARINERIE DUBOIS HYDERABAD INDIA. 696 rue Yves Kermen Mobile: +91 9959000380 92658 Boulogne Billancourt E-mail : [email protected] INNOVATIVE Web : www.rndwafers.com SOLUTIONS Cédex, France Tel. : Glazing+33 1 46 &10 Polishing07 30 Email : [email protected] www.stearinerie-dubois.com Lab Cooking Equipment Forming Machines

ADMWild_SupplierEntry-ConfectioneryProduction_40x40_RZ.indd07.01.19 14:11 1 The finishing touch Fats & Oils on your confectionery RZ_Kleinanzeige_40x80_Hebenstreit.indd27.02.17 1 08:23 Success needs Mogul lines best ingredients. Powder | Milk Fats moulding lines Sweetened Condensed Milk | ➨ Hard candy lines Cream & Yoghurt | Starchless plants Contract Processing A World Leader in and Drying for fondant, toffee and jelly Coating, Glazing, Extruder Sealing, Anti-sticking Lab depositors and Release Agents Uelzena eG ➨ Ringstraße 1 www.ingredients.uelzena.com 56579 Rengsdorf · Germany Tel. +49 (0)581 806 - 0 Tel. +49 2634 9676-200 Im Neuen Felde 87 Fax +49 2634 9676-269 T:+44(0)1488 648988 29525 Uelzen, Germany [email protected] [email protected] [email protected] · www.w-u-d.com www.mantroseuk.com www.chocotech.de

MARCH 2021 wds-anzeige-32x60-englisch.indd18.12.12 1 16:24 Perfect_Candy_75x40mm_gb.inddconfectioneryproduction.com 1 01.09.17 39 10:55

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Lab Cooking Equipment Manual Handling Natural Ingredients Packaging Machines Supplier

Kanegrade A4 ad NATURES INGREDIENTS UKA copy.pdf 10/3/13 14:50:22

• Batch cookers Continuous cookers • Cama 3 Ltd. Fondant cookers • Suite 44, Berkeley House - Hunts Rise • Scraped heat exchanger South Marston Park, Swindon, Hänsel Processing GmbH Wiltshire, SN3 4WA, UK Lister Damm 19 Tel. +44 (0) 1793 831111 30163 Hannover, Germany C M Fax +44 (0) 1793 831481 Y

Tel: +49 (0) 511 6267 0 CM MY www.camagroup.com Fax +49 (0) 511 6267 333 CY CMY [email protected] Email: [email protected] K Web: www.haensel-processing.de

Lab Extruders for Confectionery

Nut Processing Machines Your adhesive application Extrufood B.V. specialist: www.packline.co.uk robatechGT.com De Factorij 40 [email protected] +44 1268 490 035 1689 AL Zwaag T: +44 (0)1202 307700 +31 (0) 229 233 815 • Complete plants for Chocolate [email protected] Milling • Fillings, coatings, fat binders www.extrugroup.com • Chocolate spread, nut paste Thouet Lehmann GmbH • Complete plants for Cocoa • Cocoa liquor from bean on Liquorice Systems • Solid blocks, tablets Headquarter Hickelweg 21 52068 Aachen • Complete plants for Nuts 12050 GUARENE (CN) ITALY str. Porini 13/n Germany Royal Duyvis Wiener B.V. Tel +39 0173 440679 Schipperslaan 15 Email [email protected] 1541 KD Koog aan de Zaan Tel: +49(0)241-5591520 Netherlands Web: www.thouet.com Extrufood B.V. Tel: +31(0)75-6126126 Email: [email protected] www.live-tech.com De Factorij 40 Web: www.duyviswiener.com 1689 AL Zwaag Email: [email protected] Multihead Weighers +31 (0) 229 233 815 To advertise in [email protected] The Directory please www.extrugroup.com call: Frankie Savage +44 (0) 1474 532202 Lollipop Papersticks Ishida Europe Limited GSR srl 11, Kettles Wood Drive [email protected] Woodgate Business Park Via Gerola, 1 23801 Birmingham B32 3DB, UK T: +44 121 607 7836 Calolziocorte LC - Italy F: +44 121 607 7740 Tel: +39 0341 631048 Polishing www.ishidaeurope.com Fax: +39 0341 644578 [email protected] Email: [email protected] SETTER GmbH & Co. Web: www.gsr.it P.O. Box 100 832 Natural Ingredients D-46428 Emmerich, Germany Ingredients to meet the Tel: +49 (0)2822-91458-0 Supplier needs of today’s market. Fax: +49 (0)2822-91458-30 l Produced in our UK plant E-mail: [email protected] l Polish & Varnish ADM WILD Europe GmbH & Co. KG Website: www.setter-germany.com l Rudolf-Wild-Straße 107-115 Anti-sticking l 69214 Heidelberg / Eppelheim Release Agents Germany +44 (0) 1244 280 190 Learn more at wildflavors.com [email protected] To advertise in www.thewarnott.co.uk follow us on The Directory please call: Frankie Savage +44 (0) 1474 532202 [email protected]

40 confectioneryproduction.com MARCH 2021 ADMWild_SupplierEntry-ConfectioneryProduction_40x40_RZ.indd07.01.19 14:11 1

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Processing Equipment Refiners Wafer & Cone Wafer Baking Machines Baking System Ice Cream Cone & Wafer Baking Machines Thouet Lehmann GmbH

Castle Road Hickelweg 21 Eurolink Industrial Centre 52068 Aachen Germany Sittingbourne, ZAW Series Kent ME10 3RF Tel: +49(0)241-5591520 Tel: +44 (0) 1795 421771 Web: www.thouet.com R & D Engineers Fax: +44 (0) 1795 428905 HYDERABAD INDIA. Email: [email protected] Mobile: +91 9959000380 E-mail: [email protected] E-mail : [email protected] Web: www.wirebelt.co.uk Web : www.rndwafers.com Robotics

Wire Belt Company is the Wafer & Snacks leading manufacturer of the Flat-Flex® conveyor belt. Contact us for all your Metal Belting requirements. Cama 3 Ltd. www.hebenstreit.de We also manufacture conveyors Suite 44, Berkeley House - Hunts Rise that meet our customers' South Marston Park, Swindon, Wiltshire, SN3 4WA, UK HIGH-END specific requirements. ENGINEERING PROCESS- Tel. +44 (0) 1793 831111 EXELLENCE Fax +44 (0) 1793 831481 Production Equipment www.camagroup.com for Food & Cones [email protected]

Speciality & Confectionery Fats Wafer Production Lines

INNOVATIVE Olam Food Ingredients UK Ltd. SOLUTIONS Glews Hollow, Britannia Way, Goole, East Yorkshire, DN14 6ES, United Kingdom T: (+44) 14 0576 7776 [email protected] olamgroup.com WALTER. Equipment for Snack and Wafer Baking Sugar Dissolving Oil www.walterwerk.com RZ_Kleinanzeige_40x80_Hebenstreit.indd27.02.17 1 08:23 [email protected] Winnowing

Pumps & Pipework Thouet Lehmann GmbH Elefant Chemische Produkte Gmbh Essener Strasse 5 Hickelweg 21 DE-71332 Waiblingen 52068 Aachen NUMBER ONE FOR Germany Germany PIPEWORK SYSTEMS Tel: (+49) 07151 9 65 77-0 Fax: (+49) 07151 9 65 77-10 Tel: +49(0)241-5591520 MODULAR PIPEWORK [email protected] Web: www.thouet.com - FAST ASSEMBLY www.elefantoil.com Email: [email protected] - TIGHT CONNECTIONS Sugar Sanding CONFECTIONERYPRODUCTION chocolate, sweets, snacks & bakery X-Ray Inspection Systems To advertise in The Directory please call: Frankie Savage Extrufood B.V. +44 (0) 1474 532202 Ishida Europe Limited De Factorij 40 [email protected] 11, Kettles Wood Drive Woodgate Business Park 1689 AL Zwaag confectioneryproduction.com Birmingham B32 3DB, UK +31 (0) 229 233 815 sweetsandsavourysnacksworld.com T: +44 121 607 7836 jacob-uk.com [email protected] F: +44 121 607 7740 E [email protected] bellpublishing.com www.ishidaeurope.com T +44 1694 722841 www.extrugroup.com [email protected]

MARCH 2021 confectioneryproduction.com 41

P.36-41 DIRECTORY MAR 21.indd 41 09/02/2021 10:46 DIARY DATES

MARCH 2021 Malaysian International Food and Beverage Trade Fair IBA connecting experts 28-30 July, 2021 Kuala Lumpur, Malaysia 15-17 March www.mifb.com.my online event, www.connecting.iba.de SEPTEMBER 2021 Modern Bakery Moscow 23-26 March IEC Expocentre, Moscow PPMA Show www.modern-bakery-moscow.ru.messefrankfurt.com 28-30 September, 2021 NEC, Birmingham, UK JUNE 2021 www.ppmashow.co.uk OCTOBER 2021 World Confectionery Conference 1 June online event IBA 24-28 October www.confectioneryconference.com Fairground, Munich, Germany WORLD Virtual www.ibe.de

CONFECTIONERY NOVEMBER 2021

CONFERENCE 2021 chocolate, sweets, snacks & bakery Gulfood Manufacturing Africa's Big 7 7-9 November, 2021 20-22 June Dubai World Trade Centre Gallagher Centre, Johannesburg, South Africa www.gulfood.com www.africabig7.com JANUARY 2022 The Sweets and Snacks Expo 22-25 June ISM/ProSweets Indiana Convention Centre, Indianapolis, US 30 January -2 February 2022 www.sweetsandsnacks.com Koelnmesse, Cologne, Germany www.prosweets.com JULY 2021 FEBRUARY 2022 The Snacks Show 5-6 July, 2021 International Food and Drink Event (IFE) Olympia, London, UK 28 February -2 March 2022 facebook.com/SnackShowUK Excel Centre, London, UK www.ife.co.uk

Do you have a diary item you’d like to share with our readers? You can upload your event and logo to our website www.confectioneryproduction.com/events-diary or email [email protected]

42 confectioneryproduction.com MARCH 2021

P.42 DIARY (Feb 2021)√.indd 50 11/02/2021 10:20 CONFECTIONERY PRODUCTIONchocolate, sweets, snacks & bakery

There is only one way you can be sure of receiving every issue of Confectionery Production – you need to subscribe… NOW!

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