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Confectionery's New Generation As the Great-Great-Great Grandson of Cadbury's Founder John Cadbury, James Cadbury Has Some Serious Confectionery Pedigree

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Confectionery's New Generation As the Great-Great-Great Grandson of Cadbury's Founder John Cadbury, James Cadbury Has Some Serious Confectionery Pedigree MARCH 2021 11/02/2021 09:3711/02/2021 09:37 W O R L D && chocolate, sweets, snacks & bakery 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 WWW.EXTRUGROUP.COM P.02-EXTRUFOOD FP.indd 1 09/02/2021 14:36 Contents CONFECTIONERY REGULARS PRODUCTIONchocolate, sweets, snacks & bakery 5 Editor’s Comment MARCH 2021 Volume 86 No. 10 6 Industry News 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, 16 Keith Nuthall efficient solutions for industry is of key importance 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 FUDGE, 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 MARCH 2021 confectioneryproduction.com 3 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 cocoa butter ZDS - The Academy of Sweets +49 -(0) 212-596132 D-42653 Solingen, GERMANY • [email protected] • www.zds-solingen.de Program dated Subject 2021February, - to changesPhoto:- Anastasiia Rozumna at unsplash 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. MARCH 2021 confectioneryproduction.com 5 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
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