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Kennedy’s Confection November 2009 001

EDITOR’S COMMENT

All enquiries to:Kennedy’s Publications Ltd,

First Floor Offices,Stafford House, 16 East Street,Tonbridge, Kent,

TN9 1HG, UK Tel +44 (0) 1732 371 510: Fax +44 (0) 1732 352 438

[email protected] www.kennedysconfection.com

Kennedy’s Confection ISSN 1461-4324

Set-up in 1890, Kennedy'sConfection is the longest-established

magazine in the trade, and is distributed exclusively worldwide tomanufacturers of chocolate, sugar

confectionery and bakery products.

Total circulation 5881Overall readership 41,167

(90% outside the UK)

Certificate of average net circulationfor the 12 issues distributed

between July 2008 - June 2009

Printed by The MANSON Group

Kennedy’s Confection is publishedby Kennedy’s Publications Ltd,

Registered in England No. 01160274.Entire contents © 2009 Kennedy’sPublications Ltd. Material may notbe reproduced in any form without

the publisher’s written approval. Fordetails on reprints and permissions,

contact the director of Kennedy’s

Publisher and EditorAngus Kennedy

[email protected]

Advertisement ManagersMark Neilson

[email protected]

Mark [email protected]

SubscriptionSophie Kennedy

[email protected]

Company AccountantNicky Wharton

[email protected]

Production ManagerRobbie Patterson

[email protected]

Kennedy's Confection magazine isavailable by subscription at the

following rate for 12 issues:UK £99 Europe £135 Rest of World £150

All enquiries to ssuubbss@@kkeennnneeddyyss..ccoo..uukk

Published 12 times per year by Kennedy's

Publications Ltd, First Floor Offices, Stafford House,

16 East Street, Tonbridge Kent TN9 1HG, UK, and

distributed by US mail agents, Clevett Worldwide

Mailers LLC, 7 Sherwood Court Randolph NJ07869.

Subscription price US $190.00 per year UK, US

$250.00 per year Europe and US $295 per year rest

of world. Periodicals Postage Paid at Dover NJ

07801. Postmaster: Please send address US changes

to: Kennedy's Confection, 7 Sherwood Court,

Randolph NJ 07869.

“When theworld says no,you say yes.”

First of all I would like to thank everyone thatwrote to me last month. You really are rather aunique group of wholly interesting people. Really, I

was quite touched by your candid letters of support andhow much you liked the new look Kennedy’s Confectionand the nonconformist writing. My best letter to the editorwent something like, “Angus you wrote ‘God is laughing’,but we are still reading…” Many of you said how much youlooked forward to an altogether different approach; perhapsyou know something about me that I did not know myselfuntil I started editing. It is better to learn and see how not todo something than having someone insisting on showingyou the right way.

Writing, like music, painting and creating is an art. You neverreally know what’s coming until you start. Don’t think, justlisten to the music, sit back, close your eyes and there arethe words in my head, ready for action. I throw them in theair and they land here at random to produce, in effect, livewriting, beautiful isn’t it? That’s the only way I know that youare reading, when I write like that because it comes frombeyond the mind. But there will be other times that, I doapologise for now, that I need to be informative and use mymind, sorry! So, before I get so carried away that this turnsout to read more like the working of an 18th century ‘out ofmind’ French Philosopher, there are one or two things at thevery least, that may require a small slice of your eruditeattention.

Firstly welcome Bernd Postma, Managing Director of Deliciain Holland who agreed after we met in Paris, to write aregular column for Kennedy’s, My Factory My day (see page47). I also have to point out that Kennedy’s Confectionmagazine is officially being given out at the entrances toProSweets in Jan 2010 to celebrate our 120 yearsanniversary. (How cool is that!) And to top it, yes we reallyare taking a London bus to Cologne and having a ratherlarge party on Tuesday 2nd February evening at Prosweets.So just pop that in your diaries, the Champagne issponsored by the French and our main sponsor (we thankcompletely) is Bosch.

Also, you must come to the LICC on Tuesday 1st &Wednesday 2nd of December next month. Sorry I did go ona little (my mind at work). But I say that because I reallybelieve the event will work for you and what’s more, we shallbe having a drink together in the British Museum! (page 38).How else will you meet our unique cross section ofKennedy’s readers?

I have learned a lot about this great country by the name ofthe Netherlands (page 26). There is so much we don’t knowin life (it’s monumental), but I hope I may have contributedto some of the gaps with this huge 6-page feature on thiswonderful country, technology and people.

Finally keep the letters coming, let me know, above all whatyou want to read because, by the time we have finished thisjoint experience, you might actually want to read a tradejournal for the first time in your life! Here’s to creating whatwe have to create and doing what we must do. When theworld says no, you say yes and just do it!

Until next month- Happy Xmas shopping if you can avoid it!

Angus [email protected]

Welcome to the new look Kennedy’s Confection Magazine

comment.qxp 29/10/09 17:01 0

002 Kennedy’s Confection November 2009

CONTENTSIn this issue of Kennedy’s Confection Magazine...

03 Breaking News Roquette launches new site; UK

spends most on chocolate; Kraft opensnew factory; ADM acquires oilseed plant;new ownership of Klöckner Hänsel, Ibamoves to Munich.

12 New ProductsWe bring you news of launches

every month of finished confectioneryproducts from all over the world.

18 Cover Story: CFS AquariusKennedy’s talks to Dutch company

CFS Aquarius about the LifecyclePerformance programme. The result is anunrivalled range of versatile lollipop andpackaging equipment.

24 CalendarWhere to go and where to be.

26 Netherlands Special

38 London International Confection Conference (LICC)

It’s time to visit London.

40 Protecting chocolate recipesDavid Cruickshank of David

Cruickshank Associates speaks at theLICC about the pros and cons ofprotecting your chocolate recipes. David gives us a taster of what is to come.

42 What’s New in BakeryThe latest news from the world

of bakery.

44 Also This Month...Cadbury looking at price but

takes a tough stance; Health and wellnessstill dominates food and confectionerylabelling; Kellogg’s look at branding;Packaging innovation.

47 My Factory, My DayThe first of a monthly column by

Bernd Postma, Managing Director ofDelicia.

50 Case studies in roboticsKennedy’s Confection highlights

the changing industry of robotics inmanufacturing and packaging.

52 Classified

53 Directory

64 CandidAngus Kennedy announces the

launch of Food & Drink Production

Send your Editorial for review toKennedy’s - to our newsdesk:[email protected]

To subscribe to Kennedy’s ConfectionEmail: [email protected] Telephone Sophie Kennedy:+44 (0) 1732 371 510

Cover image & story (page 18) forNovember by: CFS Aquarius

www.cfsaquarius.com

For more details on how to appear as a future cover story, Contact:[email protected]

Page 38:It’s time to visit LondonKennedy’s is staging a specialevent to be held in London atthe British Museum.

The London InternationalConfection Conference willfeature papers on problemsthat have besieged the industryat a difficult trading time and the strategies that haveoptimised production andpackaging success.

Page 26:Innovation from the NetherlandsThe Dutch believe in trade andin some ways invented moderntrading as it is to this day.

The old adage goes that it was the Dutch sailors thatintroduced chocolate to Japan.

The feature highlights thesuccessful confectionery andpackaging industries.

picture courtesy of the Zaanse Schans Museum

© The Trustees of the British Museum

kcnov_content.qxp 29/10/09 17:02 Page 30

Bosch. Vertical bagging like you have never seen before.

If you are looking for VFFS – vertical, form, fill, seal packaging that is out of the ordinary, that is as special and unique as your product, Bosch is the partner for you. Bosch has proven expertise in vertical packaging technology and offers flexible and innovative packaging lines from one hand. Bosch Packaging Services guarantees regional presence and product know-how you can trust. Day and night. Around the clock.

Robert Bosch Packaging Technology B.V.Phone: +31 (0) 495 574 000 | Fax: +31 (0) 495 574 [email protected] | www.boschpackaging.com


For more information visit: kennedysconfection.com

BREAKING NEWS

To subscribe to Kennedy’s ConfectionEmail:[email protected] Telephone Sophie Kennedy:+44 (0) 1732 371 510

Roquette of France have come up with a brand new website www.SweetPearl.com enabling both food and nutritionprofessionals as well as consumers to access tailor-made information about Roquette Group’s flagship ingredient -SweetPearl maltitol.

Open mainly for food professionals (in particular in the fields of chocolate, bakeryproducts, chewing gum and sugar confectionery), the site will be of special interestto the marketing, R&D and nutrition sectors. SweetPearl is giving a boost to thegourmet market by linking nutritional benefits to flavour, eating pleasure and creativepotential. The site, interestingly, targets consumers directly and provides informationabout their ingredients and consumers will find answers to their current concernswith clear information about the SweetPearl ingredient.

Roquette launched SweetPearl in January 2009 at the Pro Sweets show in Cologne. SweetPearl is a sweetener, which isnaturally sweet and produced from renewable agricultural raw materials: wheat and maize.

Roquette launches new site for industry and consumer

NEXT MONTH IN THEDECEMBER ISSUE ... and beyond

... Like this issue? Well there ismore, in fact there is much more.

What’s the Buzz?Over 8 pages of news andcommentary every month.Kennedy’s is the first with the news,bought right to your door.

New Product LaunchesBrand new finished confectioneryproducts are reviewed from all overthe world in every issue. We alsolook at relaunches and brandextensions - vital marketinformation at your fingertips.

Market ReportsWhat are the emerging markets?We bring news of the markets andlatest business opportunities.

PLUSPackaging: Processing:Ingredients: Special Focuses:Exhibition reports + everythingyou need to know aboutproducing, packing, selling andeven inventing confectionery!

Subscribe and have freeaccess online to extendedarticles and much more.

kcnov p3.qxp 29/10/09 17:04 Page 1

004 EuropeUK now spends the most on chocolate

006 KraftOpens new factoryin Russia

008 ADMAcquires Czech oilseed plant

010 BougheyPost record results

The Latest News from the World of Confection


UK now spends the most on chocolate

The UK is at last good at something. A nation that is used tobeing at the bottom of most surveylists from health through to educa-tion has at last come out on top.According to research from Mintel'sGlobal Market Navigator (GMN),Britons spend more on chocolatethan any other country in Europe.

Despite the recession, the UK consumed £3.5 billion worth of chocolate last year with Germany coming in second with £3.4 billion,followed by France. Confectionery, weare told, on the whole is experiencingsomething of a horses kick with salesgenerally looking promising acrossEurope and beyond. Mintel's GMN alsoreport that the British spent £57 perhead on chocolate in 2008. OnlySwitzerland spends more on chocolateat £111 when looked at by ‘per head’ of population in 2008, with Belgium £48and Germany £41 per head.

The recession as we predicted hasnot waxed the British enthusiasm forchocolate. The UK market grew by 7.4%in 2007 and it still managed to achieve4% growth in 2008 despite economicconditions. Mintel GMN goes on to fore-cast continued expansion of 5.8% in2009 and then predicts year-on-yearincreases of 5% until 2013, when themarket will be valued at £4.4 billion. Arewe OK now to officially say its over?

Steve Charlton, Managing DirectorMintel GMN said: "These figuresdemonstrate the British love of choco-late remains as strong as ever. The factthat we buy more chocolate than anyother European country, despite reces-sionary pressure and our comparativelack in size, shows where the prioritiesof sweet toothed Brits lie!" There is alsoclear segmentation in the UK. Countlineproducts are the largest sector compris-ing 34.1% of the market at a value ofnearly £1.2 billion. Boxes of assortedchocolate make up 22.7% of sales andthere are also seasonal bursts of novelty chocolates around Christmas

and Easter, representing 12.9% of the market with a value of £451 million.

In addition when it comes to globalinnovation, Europe leads the way.Indeed, in the first six months of theyear, almost four in ten (38%) newchocolate products were launched inEurope. Premium products have beenparticularly popular in Europe.

"The trend towards good quality produce is reflective of European consumers' interest in ingredients. Infact, in the last 6 months alone, almostthree quarters of all new organic prod-ucts and over half of all new Fair-tradeproducts have been launched in thisregion," adds Charlton.

Meanwhile, it seems new productdevelopment is also not suffering in thecurrent economic climate. Mintel'sGlobal New Products Database revealsthat new chocolate product launches inthe UK are up from 345 in 2007 to 439in 2008. While Brits lead the way inoverall chocolate consumption,Germany is the most active region interms of new product development,accounting for a quarter of all Europeanlaunches followed by Austria with 12%and the UK with 8%. Reduced sugarchocolate launches rose from just six in2007 to 26 in 2008, gluten free choco-late launches from 13 in 2007 to 40 in2008 and additive free chocolate from22 in 2007 to 46 launches in 2008.

These figures demonstrate the British

love of chocolate remains asstrong as ever. The fact thatwe buy more chocolate thanany other European country,

despite recessionary pressure and our

comparative lack in size,shows where the priorities ofsweet toothed Brits lie!

Send your news first to Kennedy’[email protected]

NEWS.qxp 30/10/09 10:07 Page 4

NUTRITION IGNITION

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A lot goes in with a little almond. From zero cholesterol to 13 essential nutrients, it’s the nut that, ounce for ounce, adds

more value to just about anything, including great–tasting crunch. And consumers know it. In fact, every year the demand

for products with almonds goes up. So just add them in and watch them come.

AND YOU THOUGHT YOU WERE JUST ADDING ALMONDS.

One serving of almonds is 30 grams.

High invitamin E

Factor in 3.5 grams of fibre

Maximize themonounsaturated fat

13 essentialnutrients

Cholesterol free

Pump upwith 6 grams

of protein

KC NOV09 fp setup1.QXP 28/10/09 12:45 Page 1

Kraft Foods has officially openeda $50 million cookies and cakeplant in the Vladimir region ofRussia with a capacity of up to35,000 tons per year.The company is looking forwardto doubling its confectionery salesin Russia by the end of the yearaccording to Kraft Russia CEODavid Steer, as well as tocontinue its investments in

expansion in the local market.Steer expects the company to

achieve a double-digit salesgrowth this year in Russia. This isboosted by the fact that the U.S.company is expected to continueto invest in expanding capacity ofits coffee factory in St.Petersburg, and biscuits andchocolates production in the cityof Pokrov (Vladimir region). Kraft

Foods plans to commenceproduction of its Barney Brand, afamous chocolate biscuits brand,which, until now, have beenimported from Poland andFrance.

Steer commented that thegroup had no plans to makeacquisitions of any local brands,however such possibility mayarise in the future.

Following successful negotiations with the holding company KlöcknerWerke AG, Klöckner HänselProcessing GmbH is now anindependent company. The three new shareholders willbe PROFORM, the supplier ofconfectionery equipment, alongwith Mr. Frank Temme and Mr.Heiko Kühn. Collectively theyhave taken over the partnershipinterests at Klöckner HänselProcessing GmbH. The directorsof the new company will be Mr.Heiko Kühn and Mr. FrankTemme.

Mr. Frank Temme toldKennedy’s: “We have had a longterm, reliable and trustful rela-tionship with PROFORM already

for years and we have shared500 m 2-level booth for the last 3Interpacks already. This broughtus together in a strong partner-ship, which is proven in somebigger projects for ChewyCandy, Toffee, Hard Candy andChewing Gum lines world wide.Together we are offering turnkeyprojects from raw material han-dling to the final product. Thus itwas just logical to reach astronger position in the marketby this partnership and with newdevelopments in mind.”

Both PROFORM and KlöcknerHänsel Processing are lookingforward to a prosperous andpositive joint future. Temmeadded: “We will also have our100th year anniversary in 2011,

right in time for Interpack 2011,and our customers can count onour ongoing and even strongerfocus on development for cus-tomised, reliable and economictechnology.”

New ownership of KlöcknerHänsel Processing GmbH

Kraft opens new factory in Russia


News in Brief

Iba moves to Munich

Send your news first to Kennedy’s - to our newsdesk: [email protected]

Iba has announcedthat its bakery showwill be moved toMunich fromDüsseldorf.

The show that hasjust taken place inOctober 2009, will fromnow on be staged inMunich. The nextexhibition will take placeSept 28 - 3rd October

2012 and runs everythree years. In 2006 theshow reported 76,206visitors and in 2009 theyclaim, saw a rise invisitor numbers to79,500 visitors.

Iba tells Kennedy’sthat the first Iba tookplace in Cologne andchanged its locationevery time and the

reasons why theGerman Bakers'Confederation decidedto organise Iba only inMunich in the future wasto ‘internationalise andto evolve Iba more andmore’. They also claimexhibitors and visitorswill have ‘long-termplanning security’ withone trade fair location.

Following over 60years of developingsuperior healthcare andnutritional productsacross the world,BioPlus of India haslaunched a high potencysweetener brand Solo™Sucralose. The new

sweetener, made fromsugar is claimed to be600 times sweeter andhighly stable, enablinguse at high temperaturesand low ph environ-ments and can deliverextended storage peri-ods, due to its stability.

New Sweetener from Bioplus Life Sciences

Time to go, POP

As quoted in the LosAngeles Times, theaverage Americandrinks 50 gallons ofCoke and othersweet drinks peryear, confirmingsuspicions that sodapop is one of themain culprits ofobesity in the US.Unlike Confectionery,the sugars can beperceived to behidden to theconsumers. Portionsize of the averagedrink size has goneup to a drink that in asingle purchase,contains over 17teaspoons of sugar.The US authoritiesare investigating theuse of a tax on sodapop drinks.

Send your newsfirst to Kennedy’s

[email protected]

from left: Frank Temme (KHP), Christian Gand (PROFORM), Heiko Kühn (KHP)

NEWS.qxp 30/10/09 10:09 Page 5

Carle & Montanariwill open its doors foran Open House eventon the 12th Novemberin its Rozzano MI plantwhere customers will beable see some of Carle& Montanari’s latesttechnical andtechnological solutionsfor the confectionerymarket. Visitors willhave the chance to takea closer look at theircomplete range of newlines and will be able tosee the new Cavemil R650/205/350 mouldingline, a brand new

moulding conceptfeaturing innovativemould movementtechnology. Themoulding line will befunctioning withchocolate, completewith its tempering(Beta10) and packaging(VPACK2CD/CB4 multi-style) sections.

Also on site will beCarle & Montanari’s:cocoa process (with aPOV590/16 pressingcell, complete with allits ancillary equipment);chocolate production(with HFI518 and

HFI525 five rolls refinersand a Homega6horizontal conche.

Also on show will bethe Cavemil 650/275moulding line and a

complete range of bothrotary and pistonselectronic depositorand packaging offinished products.

Carle & Montanari Open House

ADM aquires Czech oilseed plant


News in Brief

Archer DanielsMidland Company(ADM) announced theexpansion of itsEuropean oi lseedprocessing capabilitieswith the acquisition ofViaChem Group’s

oi lseed processingassets in Olomouc,Czech Republic.This facility, consists ofan oi lseed crushing,refining and biodieselplant. Brent Fenton,managing director,

ADM Europe said:“This new site wil lsupport ADM’sexpansion of itsrapeseed and sunseedorigination network inCentral Europe.

“In line with ADM’s

strategy to expand thesize and global reach ofour core model, thisacquisition increasesthe Company’spresence in thegrowing EasternEuropean market.”


Ferrero, the confec-tionery giant, hasstruck a deal tosource "significantquantities" of sustain-ably produced palmoil. London-listedNew Britain Palm Oil(NBPO) said that thedeal avoids using anindustrial intermedi-ary, which the compa-ny claimed would giveFerrero "better controlof its supply chain".Alessandro Cagli,Ferrero's corporatesocial responsibilitydirector, said the deal"underlines our com-mitment to sourcingethically and sustain-abily produced rawmaterials".

Delfi Cocoa opens new cocoa processing plant in HamburgDelfi Cocoa Europe ,a subsidiary of PetraFoods Limited, one ofthe world’s majormanufacturers andsuppl iers of cocoaingredients andbranded consumerc o n f e c t i o n e r yproducts, has openeda brand new 65mil l ion cocoaprocessing plant inHamburg, Germany.

The state-of-the-artfacility was opened byHamburg’s StateSecretary, CarstenFrigge and is capableof processing 100,000tons of cocoa beansper annum, will create

150 new jobs and hasreceived the ISO 22000Food SafetyCertification.

The original factoryin Hamburg-Veddelwas transformed, usingDelf i Cocoa Groupknow-how andtechnology, into astate-of-the-art cocoafaci l i ty to producecocoa ingredientproducts and is nowcurrently employingalmost 200 people.

John Chuang, CEOof Petra Foods and aDirector of PetraArmajaro Holdings,commented: “TheHamburg factory of

Delfi Cocoa Europe iscapable of producing arange of superior andsophist icated cocoaingredients that meetthe str ingent andexacting demands ofDelf i Cocoa Group’sinternational andEurope basedcustomers.

“The Hamburg plantwill have the capabilityof producing wholebean roasted or nibalkal ized cocoaproducts. Ben Ryan,General Manager ofDelf i Cocoa Europe,said: “The needs ofDelfi’s customers arecontinual ly evolving

and so our factory hasbeen set up with thesechanging needs inmind. We have givenourselves the flexibilityfor the production ofcert i f ied cocoaproducts, such as

selected ICCO, FairTrade, and Rain ForestAl l iance cert i f iedproducts, as well astai lor made cocoaliquor from single originor traceable cocoabeans, if required.”

Carle’s new CAVEMIL R 650/205/350 will be on showon their open day this November

Delfi’s new cocoa plant in Hamburg

To subscribe to Kennedy’sConfection, Email:[email protected] Telephone Sophie Kennedy:+44 (0) 1732 371 510

NEWS.qxp 30/10/09 10:13 Page 6


News in Brief

Kemin launches AmplivitaKemin Industries of Chennai, Indiaannounced the intro-duction of Amplivita, aunique antimicrobialsystem designed tokeep Indian ethnicsweets fresh for alonger period of timewithout impacting theiroriginal taste profile.“Recipes for Indian eth-nic sweets are passed

down through genera-tions and manufactur-ers take pride in deliver-ing them fresh andwholesome to con-sumers,” says AlexFink, marketing directorof Kemin FoodIngredients.

Kemin has alsoexpanded by installinga new plant in its manu-facturing facility located

in Gummidippondi. The new plant will

allow the company tocater for the growingdemand in the ethnicsweets industry.

Kemin – InspiredMolecular Solutionswas founded in 1961 toprovide health andnutritional solutions tothe food ingredientsand related industries.


Bühler sign up asgold sponsorBühler joins aformidable team ofsponsors for the firstever LICC (LondonInternational ConfectionConference) that is dueto take place on the 1stand 2nd of December2009. The conference, a

joint venture betweenKennedy’s andRevolution eventsfocuses on new productdevelopments futuretrends and technicalissues facing the futureof the confectioneryindustry.

Success for Confectioners at AnugaBrazilian companies atAnuga (Germany)netted almost 1 BillionUS Dollars in potentialorders. Out of those,there were 11 Braziliancompanies fromConfectionery andChocolate sectorexhibiting at Anuga.The amount of businessreached a potentialUS$ 12 mil l ion,(including deals closedat the fair and theforecast for the next 12

months). Among themwas the companyEmbaré, one of thebiggest dairy productcompanies in Brazil andnow a leader in thecaramel sector since1975. Founded in 1935,Embaré exportscaramels to 49countries with the US,Canada, South Korea,Russia and Dominicanas their main markets.Embaré ExportsManager, Solange

Isidoro told Kennedys,“The secret of oursuccess is always thatour caramels are apremium product,made with fresh milk,whilst the majority ofour competitors useconcentrated orpowdered milk.”

The UK LEADINGdistribution firmBoughey (est 1964and part of the NWFGroup plc) hasrecorded a recordturnover of £39.2mrepresenting anincrease of almost 20 % on the previousyear’s £32.9m.

The Cheshire-basedbusiness, whichemploys 600 people,has further cementedits reputation in theambient food sectorand now boasts aportfolio of more than200 clients.

Boughey handlesover 5% of the UK’sentire market inambient, or non-perishable foods. Up to100,000 pallets amonth are distributedwith an average of 120

loads a day.Clients include PrincesFoods, Kinnerton andDole among others.Central to Boughey’ssuccess has been its55-acre purpose-builtfacility at Wardle, nearNantwich, which ishome to the company’sfleet of 150 vehicles.Together with a sistersite at Deeside, theCheshire installationmakes up almost amillion square feet ofwarehousing capable ofstoring 115,000 pallets.Managing DirectorKeith Forster said:“This year’s strongfinancial performance isa result of our continualstriving forimprovement in thequality of serviceprovided to our manyclients.

Boughey postrecord results

Barry Callebaut’s Acticoa helps protect the skinfrom UV light An independentstudy conducted bythe London Universityof the Arts has revealedthat eating chocolaterich in f lavanols cansignif icantly help toprotect the skin fromthe harmful effects ofultraviolet radiation.

The study involvedthe daily consumptionof 20g doses ofchocolate by tworandom groups of 15healthy adult males andfemales. One groupwas given BarryCallebaut Acticoa dark

chocolate, the otherwas given the samedose of chocolatemade according to thesame recipe but usingc o n v e n t i o n a lproduction methods. Inthe Acticoa group. Theauthors of the studystate that thephotoprotective effectof Acticoa is most likelyto be caused by theanti-inflammatory andantioxidant activity ofthe cocoa flavanolsfound in vastly greaterconcentrations inActicoa chocolate.

Tate & Lyleannounced theEuropean launch ofan innovative newstarch for use in dairyand conveniencefoods. The starch,named CREAMIZ, willhelp manufacturersreduce fat content byup to 30%, whilemaintaining mouth-feel and texture.

© The Trustees of the British Museum

NEWS.qxp 30/10/09 10:17 Page 7


Organic Dark Chocolate Tablet

Chocolate Organiko Whydark Chocolate Negro Biológico (Organic Dark Chocolate Tablet) is described as acid, bitter andintense. This product retails in a 70g carton.

Company: ChocoLate OrgánikoBrand: Chocolate Orgániko WhydarkCategory: Chocolate ConfectionerySub-Category: Chocolate TabletsCountry: MexicoLaunch Type: New ProductPrice in local currency: MXN95.00Price in US Dollars: $7.41Price in Euros: q5.19Package Type: CartonPackage Material: BoardPack Size: 70.00 g

FINISHED PRODUCTS

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Milk Chocolate CandiesM&M's DominoesCollector's Edition MilkChocolate Candies are milkchocolate in a crispchocolate shell.

This product is available in a carton containing two 45g packs and a dominoes set.

Company: MarsBrand: M&M's Dominoes Collector's EditionCategory: Chocolate ConfectionerySub-Category: Non-Individually Wrapped Chocolate PiecesCountry: SingaporeLaunch Type: New ProductPrice in local currency: SGD25.07Price in US Dollars: $17.66Price in Euros: q12.09Package Type: FlexiblePackage Material: PlasticPack Size: 45.00 gIngredients: Sugar, cocoa mass, skimmed milk powder,cocoa butter, milk fat, lactose, vegetable fat, glucose syrup,starch, emulsifier (soya lecithin), colours (E120, E133, E160a, e171), dextrin, glazing agent (carnauba wax), flavourings, salt, vegetable oil

Dark Velvet Chocolates

Anthon Berg Dark Velvet Chocolates are white chocolate truffleswith Piper-Heidsieck Champagne and tangy white juice extract-ed from fresh, green grapes. The chocolates are topped up withapple flavour and covered in dark chocolate from top to bottom.This product retails in a 148g carton containing 12 pieces.

Company: Anthon BergBrand: Anthon BergCategory: Chocolate ConfectionerySub-Category: Non-Individually Wrapped Chocolate PiecesCountry: SingaporeLaunch Type: New Variety/Range ExtensionPrice in local currency: SGD23.00Price in US Dollars: $16.20Price in Euros: q11.09Package Type: CartonPackage Material: BoardPack Size: 148.00 gIngredients: Sugar, cocoa mass (chocolate),cocoa butter, whole milk powder, Piper-Heidsieck Champagne (5%), grape juice concentrate (2%),emulsifier (rapeseed/canola lecithin), ethyl vanillin and other flavourings, acid (citric acid), thickener (pectin), alcohol from the pectin, minimum (46%) cocoa solids in the dark chocolate, alcohol (0.5% w/w)

Spelt LicoriceGreen Grove Organics has launchedSpelt Licorice, which is certified organic.

The product retail in 250g, 100g,200g, 500g, 1kg and 2kg packs.

Company: Green Grove OrganicsBrand: Green Grove OrganicsCategory: Sugar & Gum ConfectionerySub-Category: LiquoriceCountry: AustraliaLaunch Type: New ProductPack Size: 250.00 g

Orange and Guarana PastillesGaroto Pastilhas Sabor Laranja com Guaraná (Orange and Guarana Pastilles) are now available.The gluten-free product contains artificial flavours and colours. It is retailed in a 17g package containing ten units.

Company: GarotoBrand: GarotoCategory: Sugar & Gum Confectionery Sub-Category: Pastilles, Gums, Jellies & ChewsCountry: BrazilLaunch Type: New Variety/Range ExtensionPrice in local currency: BRL0.30Price in US Dollars: $0.16Price in Euros: q0.11Pack Size: 17.00 gIngredients: Sugar, dextrin (1400), stearic acid, coloring (sunset yellow (110), red allura (129)), flavouring

What’s New

PRODUCTS_idea2.qxp 30/10/09 10:31 Page 30


Fruit Flavoured Snacks Betty Crocker Fruit Roll-Ups Fruit FlavouredSnacks are available in a Blastin' Berry vari-ety. This kosher certified product is targetedat children. It retails in a 10 count 141g packmade from 100% recycled paper fibres.

Company: Betty CrockerBrand: Betty Crocker Fruit Roll-Ups Hot ColoursCategory: Sugar & Gum ConfectionerySub-Category: Other Sugar ConfectioneryCountry: CanadaLaunch Type: New ProductPrice in local currency: CAD1.99Price in US Dollars: $1.85Price in Euros: a1.26Pack Size: 141.00 gNew Product Count: 1Ingredients: Corn syrup, corn syrup solids,sugar, concentrated pear puree,hydrogenated cottonseed oil, citric acid,sodium citrate, pectin, mono and diglycerides, malic acid, acetylated mono and diglycerides, ascorbic acid, natural flavour, propylene glycol, glycerin, colour (contains tartrazine), sulphites,methylparaben, coconut oil, modified coconut oil, sodium benzoate, phosphoric acid, tocopherol.

Send your products for review to Kennedy’s - to our newsdesk: [email protected]

FINISHED PRODUCTS


Key Lime Iced Tea SippersNew in the US from Hammonds Candies are Iced Tea Sippers comprising sugar candysticks available in orange, key lime or lemon flavours; and packaged in a standard transparent plastic tub. What makes the line stand out is not its packaging, formulation or format, which are pretty standard, but its novel positioning - the company markets the product as a straw to playfully flavour your tea on a hot summer day.

This is a simple yet clever way of encouraging more consumption of sugar confectionery since Iced Tea Sippers are overtly marketed as an accompaniment to apopular beverage in the US, iced tea. Moreover, the line is also arguably attempting tore-position a children’s favourite (ie candy sticks) as something to be enjoyed moreoften by adults - since iced tea is a drink with a grown-up appeal.

In fact, according to the Mintel report, Tea and RTD Teas, US, May 2009, use of RTDcanned and bottled iced teas is highest among respondents aged 18-34.

The product may stand out in terms of its positioning but there is some debate and confusion over whether it actually works as a straw. Although on-pack it states use as astraw, the product is fairly solid in structure (as expected from a candy stick) andattempts to sip drinks through it have been unsuccessful - this despite the product being porous.

Perhaps the main aim of this product is to simply stir and dissolve, as also stated on-pack, in order to add sweetenessand flavour to iced tea. If the intention of this product is touse it as a standard straw, the company could do well tomake the sticks hollow or more porous, and take inspiration from the likes of Unistraw with its Sipahh milkflavouring straws filled with soluble beads which dissolvein the course of drinking or Kelloggs cereal straws.

Hammond's Candies Key Lime Iced Tea Sippers can beused as a straw to flavour iced tea that will eventually dissolve.

The product retails in a 5-oz. pack.

Company: Hammond's CandiesBrand: Hammond's CandiesCategory: Sugar & Gum ConfectionerySub-Category: Sticks, Liquids & SpraysCountry: USALaunch Type: New ProductPrice in local currency: $7.95Price in Euros: q5.72Pack Size: 5.00 ozIngredients: Sugar, natural and artificial flavours,glycerin, artificial colors (blue 1, red 40, yellow 5),cream of tartar, citric acid

What’s

NEW

Fruit Gum StringsLiebeskummerpillen Glückssträhnen are "Lucky Streak" Fruit Gum Strings with apple flavour, 'indicated' to be used when ones luckystreak comes to a halt. They are humorously claimed to provide a long lasting bliss when nibbling them slowly, and retail in a 24g pack.

Company: LiebeskummerpillenBrand: Liebeskummerpillen GlückssträhnenCategory: Sugar & Gum Confectionery Sub-Category: Pastilles, Gums, Jellies & ChewsCountry: GermanyLaunch Type: New ProductPrice in local currency: q3.50Price in US Dollars: $5.11Pack Size: 24.00 gIngredients: Glucose-fructose syrup, wheatflour, sugar, dextrose, vegetable oil, acidifier (citric acid), aroma, antioxidants (ascorbic acid, d-tocopherol), colourants (E104, E131)



FINISHED PRODUCTS


Belgian Reduce Fat MilkChocolates

Cavalier Belgian Reduce Fat Milk Chocolatescontain less 40% fat than ‘a regular product’,and is formulated with no sugar added. Theproduct features a Pistachio flavour, andretails in a 100g box. Also available areBelgian SeaShells, retailed ina 130g box; andBelgianChocolates,retailed in a125g pack. Theproducts areavailable atWaitrose stores.

Company:Cavalier NV

Brand: Cavalier Category: Chocolate ConfectionerySub-Category: Individually Wrapped Chocolate PiecesCountry: UKLaunch Type: New ProductPrice in local currency: £3.99Price in US Dollars: $6.34Price in Euros: q4.34

What’s

NEW

Fruit Pralines

Duc d'O FruitPralines feature adark chocolate coat-ing and said to bemade from the finestBelgian chocolate. The product does not con-tain alcohol and retails in a 250g box.

Company: Chocolaterie Duc d'OBrand: Duc d'O Category: Chocolate ConfectionerySub-Category: Individually Wrapped Chocolate PiecesCountry: IndonesiaLaunch Type: New ProductPrice in local currency: IDR157500.00Price in US Dollars: $15.82Price in Euros: a10.82Package Size: 100.00 gIngredients: Sugar, apricot pulp, glucose,cocoa mass, cocoa butter, pectin, anhydrous milk fat, citric acid, flavors, emulsifier (soya lecithin (GMO-free), chocolate (cocoa solids minimum 54%)

Chocolate Cocktail CreamsAnthon Berg Chocolate Cocktail Creams are described as dark chocolates with centresof genuine spirits in cream. The spirits used include brands such as Grand Marnier andRémy Martin. The product retails in a 235g pack containing 15 pieces.

Company: Anthon BergBrand: Anthon BergCategory: Chocolate ConfectionerySub-Category: Individually Wrapped Chocolate PiecesCountry: IndonesiaDate Published: October 2009Price in local currency: IDR226100.00Price in local Dollars: $22.71Price in Euros: q15.54Pack Size: 235.00 gIngredients: Sugar, cocoa mass (chocolate),cocoa butter, spirits (7%), vegetable fat in the filling, emulsifier (rapeseed/canola lecithin), ethyl vanillin, other flavourings, cocoa solids in dark chocolate (minimum 55%)

Popping Candy with LollipopPop Rocks Popping Candy with Lollipop comes with dips and a tattoo. This product isavailable in a Cola flavour and retails in an 18g pack which is targeted at children.

Company: Zeta EspacialBrand: Pop RocksCategory: Sugar & Gum ConfectionerySub-Category: LollipopsCountry: SingaporeLaunch Type: New ProductPrice in local currency: SGD2.00Price in local Dollars: $1.41Price in Euros: q0.96Pack Size: 18.00 gIngredients: Sugar, corn syrup, lactose, citric acid (E330),malic acid (E296), lactic acid (E270), artificial flavour,colour 150), carbon dioxide (E290)

Chocolate Coated Roasted Coffee BeansCalufe Granos de Café Cubiertos de Chocolate (Chocolate Coated Roasted Coffee Beans)retail in a 50g pack. Also available in this range are Bombones de Café Cubiertos deChocolate (Coffee Flavoured Chocolates), which are retailed in a 180g pack.

Company: CalufeBrand: CalufeCategory: Chocolate ConfectionerySub-Category: Non-Individually Wrapped Chocolate PiecesCountry: MexicoLaunch Type: New ProductPrice in local currency: MXN20.00Price in local Dollars: $1.50Price in Euros: q1.03Pack Size: 50.00 gIngredients: Chocolate coating (sugar, cocoa butter, cocoa paste, lecithin, vanillin),roasted peaberry coffee beans

What’s New


KC AUG09 fp setup.QXP 28/7/09 17:13 Page 1


Le Wiff… Le What?

Ireally had thought that I had seen it all. Do you remember the scud mis-sile rocket chocolates during the Argentinian wars or the candy scorpions from Mexico from Hotlix or the chocolates to make you love

football (reported last month) when you hate footy. And now. Oh no, listen up,check this out my loved readers. We are going to have to have an award for thebest innovative product and this is a very strong contender.

We question herewith the concept of whether we can experience the effects ofchocolate without eating it! Oh and of course, therefore not putting on theCalories. Last month we reported from our article on ‘The Love of Chocolate’(See Kennedy’s Confection October 09 issue), that there may be some clearproven effects on the brain on the smell of chocolate.

The company LaboGroup of France seemed to like this idea a lot and literallyhave come up with ‘Le Whif’, an Inhalable (yes really) powdered chocolate, theyclaim it’s a new way of eating chocolate. It’s relatively simple, we just breath it!Le Whif was invented by a Harvard Professor by the name of David Edwards incollaboration with students, designers, engineers and other creatives atEdwards' art and design centre Le Laboratoire, in Paris. The inhalable powderedchocolate, we are told, consists of hundreds of miligrams of tiny food particles.According to the manufacturer, this chocolate is a terrific way to curb theappetite. I am not convinced, a publicity stunt or a genuine product, or adesparate measure to sell perfectly good chocolate in any other way than theway we are supposed to enjoy it.

We must tell you that the inhaler is filled with individual chocolate shots, knownas ‘Whifs’, each containing 200mg of chocolate powder with each puff – totalfour puffs. These retail in packs of six priced at £9.95 which equates to around40p a puff, equivalent to an average chocolate bar. You aregoing to have to be quite a keen Whiffer to dig deep into yourwallet for this product. But it’s a great idea and without theseideas and innovations we would not be here today in such asuccessful industry. My kids suffer from Asthma and hate theirinhalers, perhaps a use to get them to like them… perhaps not?

According to the product website, Le Whif uses particle engineering to form natural food substances, like chocolate, in particle sizes that are small enough to become airbornethough too large to enter the lungs. The team behind the product is now working on other culinary projects using theinhaling technique.

I am so pleased I am in confectionery, can you imagine Le Wiffof some more unsavoury products. What’s next. Well, we willsee, if you keep renewing your subscriptions of course! But ittakes companies like the Labgroup to push the boundaries andquestion what we do, questioning is the essence of creativity.

A la Prochaine

Now it’s YOUR turn...If you are brave enough to have your product reviewed (cerebral and physical) send them by post with a release & photo to Editor’sProduct Review, Kennedy’s Confection, 16 East St. Tonbridge, Kent, UK.Please, not too difficult to eat!

Editors’ REVIEW

FINISHED PRODUCTSWhat’s New


Tangerine - Green Tea Gum

Wrigley's Orbit Balancehas launchedMandarine-Grüner Tee(Tangerine-Green TeaGum). The sugar freegum is said to be arefreshing combination of tasty fruitand well-known extracts. The product retailsin a 3-ct. pack containing 10 units each. Alsoavailable are the flavours Papaya-Aloe Vera,Himbeere Zitronengras (Raspberry-Lemongrass), and Heidelbeere Vitamin C(Blueberry-Vitamin C).

Company: WrigleyBrand: Wrigley's Orbit Balance Category: Sugar & Gum ConfectionerySub-Category: GumCountry: GermanyLaunch Type: New ProductPrice in local currency: a1.95Price in US Dollars: $2.85Package Type: Blister PackPackage Material: PlasticIngredients: Sorbitol, maltitol, chewing mass (soy lecithin), thickener (gum arabic um), mannitol, flavourings, humectant (glycerin), maltitol syrup, acidulant (citric acid), sweeteners (acesulfame-K, aspartame),acidulant (malic acid), coating agent (carnauba wax), anti oxidant (BHA)

What’s

NEW

Hard Liquorice FilledCandies

Pionir has introducedGefüllte Hartkaramellen(Hard Liquorice FilledCandies). The productretails in a 100g pack.

Company: PionirBrand: Pionir Category: Sugar & Gum ConfectionerySub-Category: LiquoriceCountry: SwitzerlandLaunch Type: New ProductPrice in local currency: CHF1.25Price in US Dollars: $1.21Price in Euros: a0.83Package Size: 100.00 gIngredients: Sugar, glucose syrup, liquorice filling (20%) (dextrose, sugar, glucose syrup,milk powder, liquorice (0.4%)), flavours,colours (E151, E102, E120, E132)


PRESSPLANN TRAVELL is offering SPECIALL VISITORR && EXHIBITORR

ARRANGEMENTSS too

ISM/ProSweets Cologne, 31 Jan-2 Feb

Extensive choice of centrally located hotel accommodation ranging from 2-Star to 4-Star+

PLUS First class Hotelship moored in the centre of

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FLIGHTS/FERRY/RAIL

For Reservations and Best Flight Prices

Call VIC, NICOLE OR CARMEL

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HEBENSTREIT GmbHP.O. Box 1263 64527 Mörfelden-Walldorf, GermanyTel. + 49 (0)6105 - 202 - 0 E-Mail: [email protected] www.hebenstreit.de

Our Marathon Talent.The new BAC baking tongs. Developed for long-term use.

Quality assurance during the production process is the prerequisite for shared success. We contribute by continuously optimising our products as well as developing new ones. Just like we did with the new BAC baking tongs that are exceptionally adjustable. The benefits are that product keeps its size and shape and the desired wafer thickness, even after long-term use.

KC AUG09 quarter setup.QXP 28/10/09 13:07 Page 1

In such a hugely competitivemarket, lollipop andconfectionery producers must

differentiate themselves from thecompetition.Clearly consumers needattractive wrappers and packages, soproducers rely heavily on creativemarketing to stand out fromcompetitors at the Point of Sale. Thatmeans placing the fewest possiblelimitations on forming, wrapping andpackaging shapes and materials.

This customer requirement has spurredCFS Aquarius to develop what theyclaim to be the world’s widest range oflollipop forming, cooling and wrappingequipment. Kees Le Loux, SegmentSales Manager of lollipop equipment,puts much of CFS’ success down to

experience: “We have been producinglollipop equipment for over half acentury, and we know our customers’businesses inside out. That has led topossibly the widest range of machineson the market. We produce singlestand-alone machines, right up tocomplete lines for forming, cooling,wrapping and packaging. And becauseour customers need to innovate, wehave made our machines outstandinglyversatile.”

CFS Aquarius’ vertical form, fill andseal packaging machines do the samejob for confectionery (along with ahuge range for foods). Nomad vanBussel, Segment Sales Manager forthe CFS SmartPacker range in theconfectionery market, points to the


COVER STORYSponsored Feature

Gaining a competitive edge

Continued >>

The Dutch company, CFS Aquarius is driven by LifecyclePerformance. The result is an unrivalled range of versatile lollipop andconfectionery packaging equipment that works at high speeds with minimumoperator involvement, easy operation and cleaning and this combined withpredictive maintenance, that considerably reduces downtime

The CFS SmartPacker TwinTube C is up to threetimes the speed of conventional lines.

kcnov p18-22 editorial.qxp 30/10/09 10:43 Page 14

Alice – the norm breakerTop flexible extruder and depositor

The multi flexible extruder and depositor provides extended possibilities far beyond the traditional depositor. Choose frommono, double or triple head modules. Designed for a broad varietyof masses, from butter dough to heavy wire-cut dough and confectionery products.

• Dough with big inclusions• Easy production shift• Aerated products• One-shot products• QuickShift tools

phone: +45 4434 8000www.aasted-mikroverk.com


wide variety of possible bag stylesas a major customer attraction. Outputspeeds are high, too. “Once lollipopand confectionery producers havedeveloped a new line, they need high-volume, trouble-free production,” saysNomad. “Our packaging equipment isall designed and has proven to deliverjust that.”

When a new opportunity opens it is thetime it takes to reach the market thatcan make or break a product line. New lollipop or confectionery bagshapes will need new wrappers andnew packaging. Producers mustsubsequently be able to transferbetween product lines quickly andfaultlessly. CFS Aquarius is able toassist with this. The company’s focuson Lifecycle Performance means thatthere is extensive training, service andmaintenance programs, and regularequipment and software upgrades.Customers can also benefit from thecompany’s Technology Centre in Weertin the Netherlands, along with aworldwide network of customercentres and agents for top-qualitysupport and consultancy services.

Unlimited lollipopsThe lollipop industry needs tocontinually create unique and excitingshapes and wrapping combinations.Manufacturers can select any shape:ball, cylindrical, flat or fancy, and can

go for solid or centre-filled lollipops inall shapes. Then, they can add anappealing finishing touch with a choiceof wrapping material and style, such asbunchwrap, double twistwrap, sealtwistwrap, sachetwrap andsandwichwrap.

Specialised wrapping machinesinclude the CFS AquariusBunchWrapper, which has already wonconsiderable acclaim for its quality andperformance. The latest addition is theBunchWrapper 400-S that will beintroduced at the ProSweets exhibitionin Germany in January next year. TheirBunchWrapper 400-S has a wrappingspeed of 400 lollipops per minute,complementing the high-speedBunchWrapper 600 and 800 (600 and800 per minute respectively).

The 400-S shares all the advancedfeatures of the range and is built to thesame quality standards as its larger,faster brothers.

Energy consumption is low due to theuse of direct cable-less electricallyheated diaphragms for sealing thewrapping material around the lollipopstick. Besides providing high-energytransfer and effective heating control,the new heating system makes it veryreliable. Also a revolutionary (patented)film feeding and sealing systemensures precise positioning and

reduced film use, and allows for awider range of types and qualities offilm.

For hygiene and durability the CFSAquarius BunchWrapper 400-S ismanufactured in stainless steel andhigh-grade aluminium. All control andmechanical components are sealed incompartments to eliminate wear andtear, for example, by the entry ofabrasive sugar dust. Options include adouble film reel support, a PopCounterthat automatically counts lollipops orrejects pre-defined imperfectlywrapped lollipops, and an automaticsplicing system for changing wrappingmaterial reels. Special features includea dust removal system (for instancewhen running with dextrose lollipops)and air-drying, to create a microclimateinside the production part of themachine to prevent sugar dust frombecoming sticky.

CFS Aquarius TwistWrapper can labelon the inside of the wrap and assistwith special promotions. Thecontinuous machine has a double-twist wrapping capacity of up to 1,000ball lollipops per minute and uses lessfilm (around 5% less) than intermittentmachines. It also features a quickchangeover to other lollipop sizes (18-35 diameter/width).

Temperature is controlled on eachindividual sealing station forconsistently high sealing quality and,similar to the BunchWrapper, themachine accepts heat-sealablewrapping materials like cellophane,


COVER STORYSponsored Feature

<< Continued

Continued >>

<< Continued

CFS AquariusBunchWrapper 400-S


Good ideas need good company

you’re in good company

Pressing

Horizontal cocoa presses from 6 to 16 pots, with output ranging from 350 kg/h to 1.000 kg/h.

Mixing, Refining & Conching

Chocolate production machines and complete plants from 500 kg/h to 10.000 kg/h.

Moulding

Automatic chocolate moulding plants from 300 to 10.000 kg/hour output on moulds from 275 to 1.200 mm.

Packaging

Automatic wrappers for chocolate, candies and jellies in any wrapping style, with speed up to 1.000 wraps/min.

a company ofVisit our new websitewww.carle-montanari.com


polypropylene, laminates and waxpaper. As with all the range ofmachines, the design considersreduced wear and failure on sensitiveparts and is easy to clean, operate andservice.

CFS Aquarius is upgrading itsTwistWrapper to handle the new CFSAquarius ‘Seal Twist’ wrapping stylethat gives a fresh appearance tolollipops. The TwistWrapper alsohandles the patented CFS AquariusOverlap Seal double-twist wrappersthat significantly extend lollipop shelflife. Unlike regular double-twist lollipopwrappers, these are hermeticallysealed, so no moisture reaches thelollipop, even when immersed in water.

Vertical form-fill-seal for theconfectionery industryPackaging equipment must provide avariety of options to meet the need foreye-catching confectionery packs andstyles. The CFS SmartPacker acceptsa range of materials in different formatsranging from standard flat pillow bagsto: Quatro Seal, Block Bottom,Envelope, SmartPouch and Zipperbags. The vertical packaging machinecombines high speed, quality and areliable 24 hours a day operation. At over 400 bags per minute, thevertical bagging machine, the

SmartPacker TwinTube C is up to threetimes the speed of conventional lines.It achieves maximum efficiency whenbagging small bags with a capacityrange for party mixes and caloriepacks. It also operates two parallelforming tubes from a single drive andcan run a film reel for each drive,helping fill calorie packs of differentwidths and appearancesimultaneously.

Compact intermittent machines like theCFS SmartPacker SX have anexcellent price/performance ratio. CFS Aquarius' special productbetween seal detection system hasproven itself in the confectionerymarket by improving uptime andreducing cleaning and maintenancecosts. Continuous film transportsystems like the CFS SmartPacker C(X) can operate at a higher speed thanintermittent machines, handlingdelicate film materials easily. AtProSweets, CFS Aquarius willintroduce a new system to makecomplex bag styles like Quatro Sealand SmartPouch in continuous mode.

Monitoring and improvingperformanceAs soon as market conditions gettough, companies often look to reduceoperating costs instead of improvingproduction.

This is not always the right decision,because a closer look at the efficiency

of the production process may deliverbetter and more sustainable results.This is particularly important, sinceactual efficiencies are often far fromoptimum. Small changes in planningand on-time production may lead tohuge cost savings. The question is:how to find and identify the issuesinvolved?

CFS CostFox helps operatorsunderstand and contribute toimprovements. It displays theproduction performance of a machinein real time and where it belongs: onthe operator panel. This data providesinformation like set-up time, linerestrictions, speed loss and machinestoppages and failures. This enablesoperators to respond easily to eventsthat affect performance, and eliminatethe original causes of efficiencyproblems. And if the events arebeyond the operator’s control, thestored information can be forwarded tothe person responsible. Costtransparency has become key, whichapplies to the whole productionprocess as well as the machinery used.And another benefit of the software isto demonstrate that the performanceof CFS Aquarius machines, maintained24 hours a day.

Further Information is availablefrom [email protected]

www.cfsaquarius.com


COVER STORY

<< Continued

Sponsored Feature

CFS Aquarius TwistWrapper can handle 'Overlap Seal' and 'Seal Twist' next to regular double-twist wrap

CFS Aquarius Seal Twist wrapping style



CALENDARDates for your Diary

November 2009

2nd-4th – Sweets Middle EastInternational Exhibition for the Sweet & Confectionery, Bakery, Snack Food and Ice Cream Industry - Dubai, UAEwww.sweetsmiddleeast.com

17-19th – Fi Europe Messe Frankfurt, Germanywww.europe2009.fi-events.comKennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510

December 2009

1st-2nd – LICC London International Confectionery Conference (See side panel)Confectionery Conference, The Russell Hotel, London, UKwww.kennedysconfection.com/licc09 [email protected] or [email protected]

Bookings are accepted for companies wishing to come to this conference right through November.

January 2010

26th-29th – Upakovka/ 2010Expocentr Krasnaya Presnya Fairgrounds, Moscow, Russianwww.upakovka-upakitalia.com

2nd Feb - Kennedy’s Stand ProSweets Cologne(Products and services for the production, processing and packaging of confectionery products)Koelnmesse, Cologne, Germany.www.ism-cologne.comKennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510

31st-3rd Feb – ISM (International Sweets and Biscuits Fair)Koelnmesse, Cologne, Germanywww.ism-cologne.comKennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510

31st-3rd Feb – ProSweets(Products and services for the production, processing and packaging of confectionery products - Koelnmesse, Cologne, Germany.www.prosweets-cologne.comKennedy’s attending this event - meet the Kennedy’s team - call 01732 371510

April 2010

12-14th - The International Fair for Candy and ChocolateDamascus Syriawww.candy-fair.com

2010May 201025th-27th Snackex Asia, Beijing - Association event -www.snackexasia.comnacke

25th-27th - Total Processing & PackagingNEC, Birmingham, Englandwww.totalexhibition.com

Kennedy’s is attending this event - meet theKennedy’s team - call 01732 371510

25-27th – The ALL CANDY EXPO will go by a newshow name Sweets & Snacks EXPOChicago, USA www.allcandyexpo.com


July 201020-23rd – FipanExpo Centre- Sao Paulo, Brazil. Food industry show.www.fipan.com.br

August 20103-6th – ConfitexpoGuadalajara - Mexicowww.confitexpo.com

October 201022-23rd – Food Ingredients IndiaMumbai www.fi-events.com

17-21st SIALParis Nord villepinte, Francewww.sial.fr

November 201016-18 Hi Europe (Health Ingredients) running with Natural Ingredients (NI)Madrid, Spainwww.fi-events.com

2011Jan 2011ISM (Dates to be announced)Cologne, Germany - www.ism-cologne.com


May 201112-18th InterpackPacking and Confectionery MachineryDusseldorf, Germany – www.mdna.com


August 20112-5th – ConfitexpoGuadalajara- Mexicowww.confitexpo.com

September 201126-28th Pack ExpoLas Vegas, USA – www.packexpo.com

2012May 201222-24th NCA Sweets and Snacks ExpoChicago- www.allcandyexpo.com

September 2012Sept 28-3rd Oct Iba - Bakery equipmentnow moved to Munich From Frankfurt Germany.www.iba.de

COMING SOON...

1st-2nd December 2009The full event programme for The LondonInternational Confection Conference(LICC) is now available for viewing atwww.kennedysconfection.com/licc09.The event will bring together a host ofinspirational and industry-renowned speakerswho are all happy to share their knowledgewith delegates. On both days of the eventthere will be a series of interactive adviceclinics and briefing sessions, where delegatesare invited to bring their own products or newproduct ideas along with them for an honestassessment! It is also set to be a greatnetworking opportunity with yourconfectionery manufacturing peers as well asconsultants, importers, wholesalers andsuppliers, in a relaxed environment.

Will be exhibiting atProSweets 31st-3rd Feb 2010

Interpack12-18thMay 2011

DIARY.qxp 30/10/09 10:50 Page 30

Fax this form back to us on: +44 20 8508 4725or e-mail: [email protected]

Technical books for the confectioner

w w w . k e n n e d y s - b o o k s . c o . u k

Science and technology ofenrobed and filled chocolate,confectionery and bakeryproducts. By Geoff Talbot

Brand new book on enrobed and filledproducts from coatings and fillings toingredients and manufacturing tech-nology including product designissues. Includes comprehensiveoverviews or product quality enhance-ment strtegies. Order Code: WH-809Jan 2009, 688 pages, £150 (!189)

Matiere Chocolat andDesign Techniques forChocolate - 2 book setBy Stephane Leroux

A must-have technical and photo-graphical guide to working in choco-late with over 50 techniques explainedand over 1200 illustrations from creat-ing stems and flowers to creating aconcrete brick! From a master choco-latier and technical advisor.Order Code: FB-1012 book boxed setFeb 2009, 560 pages, £125 (!157)

Industrial ChocolateManufacture and Use - FourthEdition. By ST BeckettFirmly established as the

industry reference for all thoseinvolved with chocolate completelyreworked with new chapters and infor-mation on many subjects includingcold forming technology. Order Code: BS-004Jan 2009, 688 pages, £145 (!182)

Formulation and Productionof Chewing and Bubble Gum Edited by Douglas FritzDouglas has many years of

experience in the chewing gum sectorand this essential book containseverything needed with contributionsby some of the world?s leadingexperts.Order Code: KEN-0112008, 303 pages, £115 (!145)

Sugar Confectionery andChocolate ManufactureBy R. Lees and E.B. Jackson This book is one of the estab-

lished reference sources for the con-fectionery industry. Written as a textbook with basic recipes and methodsfor a wide range of confectionery.Now available in English and Spanish,Order Code: JAC-001E, English ed,January 1999, 379 pages, £95 (!120)Order Code: JAC-001S, Spanish ed,March 2008, £120 (!151)

Sugar Confectionery Recipesand MethodsCompiled by E.B. Jackson The book features hundreds of

recipes and detailed methods for theproduction of all types of sugar candy,

an essential reference source for allsugar confectionery manufacturers.Order Code: JAC-0022002, 219 pages £99 (!125)

Industrial Manufacture ofSnack FoodsBy Dr Sergio O. Serna-SaldivarDr Sergio O. Serna-Saldivar is

the world’s leading expert on thesnacks sector. Industrial Manufactureof Snack Foods is an essentialresource for the industry, particularlyfor technicians and scientists involvedin new product development. Order Code: KEN-013April 2008, 428 pages, £125 (!157)

Application of Fats inConfectioneryBy Geoff TalbotGeoff, known as the Fat

Consultant, is an internationally-renowned specialist in confectioneryfats and oils. This book represents theculmination of nearly 40 years in thissector, plugging a gaping hole in theexisting literature. Order Code: KEN-0122006, 215 pages, £108 (!136)

Chocolates and Confections:Formula, Theory andTechnique for the ArtisanConfectioner. By P Grewelling

This comprehensive book combinesartisan confectionery techniques withaccessible explanations of the theoryand science as well as formulas foruse in production. Order Code: BS-823, March 2007, £39.99 (!50)

Chocolate, Cocoa andConfectionery - Third Edition.By Bernard MinifieOrder Code: AP-002

1999, £142.50 (!179)

The Science of ChocolateBy Stephen BeckettOrder Code: RSC-1012008, £24.95, (!31)

Sugar ConfectioneryManufacture - Second Edition.By E.B. JacksonOrder Code: AP-210

1999, £146.50 (!184)

Making Chocolates in theFactoryBy Robert WhitefieldOrder Code: KEN-010

2008, 144 pages, £49 (!62)

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NEW

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KC AUG09 fp setup.QXP 28/8/09 14:35 Page 1

Ok, I am now ready to startwr i t i ng about th i s t ru l ywonderful country and its

people and I would like to thankthose Du tch compan ies t ha tprovided us with so much candidinformation about Dutch peopleand their culture. You can’t writeabout Holland without picking up thephone and talking to the Dutch. I was toldstraight away, ‘you will find Dutch peopleall over the world and if you do not findDutch people in a country, then you willnot be able to make a living there!’

The Dutch are robust, to the point, honestand have become known as some of thebest negotiators in the world. I shouldknow; I sold advertising to companies inHolland for over half of my life! Of coursejust because they are sharp on barter,does not mean in any way that you aregoing to get a bad deal. Moreover, theopposite, their attention to detail, serviceand quality is second to none. The Dutchbelieve in trade and in some waysinvented modern trading as it is to thisday. I have it on good authority that it wasa Dutchman that founded New York City(not doubt you will correct me or verify it’scorrect). In The Netherlands, a Dutch nomeans no, and a yes means yes. Whereas in many other countries, in particularhere in the UK a yes means, possibly,perhaps, maybe, or another time or Ireally don’t mean yes, but I want to sayno in a nice way.


IInnnnoovvaattiioonn FFrroomm TThhee NNeetthheerrllaannddss

10 Things about Holland:The name the Netherlands refers to the low-lying nature of the country, ‘nether’ meaning low.

The name Holland is frequently used instead of the Netherlands, but it actually refers to the two Western coastal provinces, North and South Holland, which have played an important role in the country's history.

With only 0.008 % of the world's area, the Netherlands is the world's third largestagricultural exporter after the USA andFrance.

The Dutch are the tallest people in Europe.

The Netherlands' favourite sweet is a salty liquorice called "drop".

Rotterdam is the world's biggest seaport.

Every Dutch person has a bicycle and there are twice as many bikes as cars.

Only 5% of the population works in agriculture.

You'll find a bunch of flowers in almost every Dutch living room.

One quarter of the Netherlands is below sea level.

Apparently, it was the Dutch sailors that introduced chocolate in Japan when they used to pay the prostitutes in chocolates in Nagasaki over 200 years ago.

The Dutch believe intrade and in some waysinvented modern tradingas it is to this day...

By Angus Kennedy

picture courtesy of the Zaanse Schans Museum

Continued >>

kcnov p26.qxp 30/10/09 10:52 Page 24

Luijckx B.V. Chocolade, founded in 1965 is a world leader insophisticated decorations for professionalusers. We specialise in the production andsale of semi-manufactured chocolatearticles, consisting of: open and closeddecorations, cups, shavings, blossoms,curls and drops of real Belgian couvertureof the Barry Callebaut brand andsubsequently guaranteeing a constantlevel of quality and taste.

Furthermore, we produce and deliversugar work and marzipan products. Ourcustomers are wholesalers, bakeries,catering companies, institutions,(ice)industries, airlines, supermarkets,delicatessen and duty-free shops, giftsuppliers and the hamper trade.

Since 2003 we are part of Barry Callebaut,the world leading manufacturer of highquality cocoa and chocolate products.

Chocolate AcademyIn 2008 Barry Callebaut opened the 12thChocolate Academy in Zundert at theLuijckx premises.

Partner of the creative professionalThe Academies are teaching and trainingcenters for professionals who want toimprove their skills, increase theirknowledge of chocolate and discover newtrends, techniques and recipes. More than500 professionals are trained worldwideeach week to bring their chocolate skillsto perfection.

Similar to other Chocolate Academiesworldwide, the courses in Zundert areguided by experienced teachers: BarryCallebaut qualified Technical Advisors,famous Chef members of our prestigiousChocolate Ambassadors Club and outsidespeakers specialists in their domain. Asfrom September 2008, the Dutch

Callebaut Ambassador Arthur Tuytel (whoparticipated to the 2007 World PastryCup) and Jan Blancke (of Da Vincichocolate) and Pastry Chef Harry Mercuurwill present specialized courses at theZundert Academy.

Strengths of LuijckxAs a problem solver of the industry andone-stop supplier we are innovative andflexible. We can offer you tailor madecourses in our own Chocolate Academyand are looking for partnerships. We offertailor made solutions and we have thecapability to produce small runs withregard to tastes, colouring, specialties,inclusions and sugar free. We havecertifications of HACCP, ISO 9001:2000,BRC4 (A Level), Kosher Dairy OK Labs NYand Halal. Furthermore we have organic /bio products and fair trade. Challenge us!It’s not all about price….

For more information: Luijckx B.V. Chocolade,tel. +31 76 597 83 00, fax +31 76 597 64 93, www.luijckx-chocolade.com,[email protected]


LUIJCKX B.V. CHOCOLADEAdvertisement feature

Luijckx loves to give shape to your chocolate ideas

kcnov p41.qxp 2/11/09 12:38 Page 24

The Dutch confectionery industry is doingsurprisingly well. According to recentstats from Euromonitor, the Dutchconfectionery market has grown from avalue of 1271.2 million Euro in 2004 to1511.9 million Euro in 2009. The topbrand in the Netherlands still is PerfettiVan Melle’s ‘Klene’ closely followed byAugust Storck’s Merci and in thenumber 3 slot is Leaf’s Red Band. Theconfectionery market continues to remainrobust and the highest growth area is thegum market scoring from 2004-2009 a 34% increase over the past 5 years.

Suppliers in Netherlands of course areknown all around the globe for theirequipment and innovative ingredients.Dutch companies continue to innovateproviding some of the best equipmentand ingredients on the market, so we hada round up to bring you news of some ofthe top suppliers and what we found inHolland and what they have to offer.

Take CFS for example, CFS Aquarius(see page 18) has carved a niche out asbeing a leading supplier of lol l ipopmanufacturing and packaging equipment.The group offers solutions that rangefrom single stand-alone machines, tocomplete l ines that handle forming,cooling, wrapping and packaging forlol l ipops and forming, drying andpackaging l ines for sugar cubes inaddition to dedicated packagingsolutions for confectionery.

Kees Le Loux, Segment Sales Managerfor CFS Aquarius lollipop equipment toldKennedy’s “The confectionery industry isas competitive as any other industry in

the world and to stay competitive in thelollipop business you need to continuallycreate unique and exciting shapes andwrapping combinations. The CFSAquarius FlexFormer lollipop machine, forexample, manufacturers can choose forsolid or centre-filled lollipops and theycan select any shape, including ball,cylindrical, flat or fancy. The possibilitiesare almost endless.”

Packaging is also high on the agenda forthe group, Nomad van Bussel, SegmentSales Manager for CFS SmartPackerrange adds: “Our vertical packagingequipment, the CFS SmartPackerprovides a wide variety of options…lowering overall cost of ownership bymaximising throughput and uptime. Withour packaging solutions, manufacturerscan bag all kinds of confectioneryproducts in a wide range of packagingstyles.”

With it’s engineering and mechanicalexpertise, Duyvis Wiener has animpressive record in providing innovativesolutions to the cocoa and chocolateindustry. The company supplies turnkeyplants, integrated processing lines, andstand-alone machinery and now with thecombined forces of Wiener (since 2004),they are able to offer many more productinnovations and solutions for thechocolate industry.

They have a brand new test facility withboth a cocoa and chocolate laboratory.The chocolate lab is specifically equippedfor recipe development work and lab

<< Continued


INNOVATION FROM THE NETHERLANDSBy Angus Kennedy

Geographies Categories 2004 2009Netherlands Confectionery 1271.2 1511.9Netherlands Chocolate confectionery 585.7 701.8Netherlands Sugar confectionery 538.8 608.5Netherlands Gum 146.8 201.6

Market Sizes - Historic - Retail Value RSP - mn - Value at Current Prices

Geographies Categories 2004-09 % 2004-09 CAGR % 2004-09 AbsoluteNetherlands Confectionery 18.9 3.5 240.6Netherlands Chocolate confectionery 19.8 3.7 116.1Netherlands Sugar confectionery 12.9 2.5 69.7Netherlands Gum 37.4 6.6 54.8

Market Sizes - Historic - Retail Value RSP - mn - Value at Current Prices - Period Growth

Source: Euromonitor International

Geographies Categories Brand Company name (GBO) 2008Netherlands Confectionery Klene Perfetti Van Melle Group 1Netherlands Confectionery Merci Storck KG, August 2Netherlands Confectionery Red Band Leaf International 3

Brand Shares Ranking (by Global Brand Name) - Retail Value RSP

CFS Aquarious’ Flexiformer where thepossibilities are almost endless

View inside Duyvis Weiners’ brand Cocoanew test facility

Continued >>

kcnov p26.qxp 30/10/09 10:54 Page 25

scale production of real chocolate,compound chocolate, bread spreads,coatings, creams and fil l ings. In thecocoa lab, tests can be carried out onscaled cocoa processing equipment,including: liquor grinding, refining, cocoabutter presses, cocoa powder grindingand stabilisation plants. It is also possibleto undertake tests and trials with differentoil containing seeds.

Duyvis was keen to tell us also about theQChoc, the all-in-one machine toproduce real chocolate, which is anintegral part of their new laboratory. TheQChoc is available to perform in-housetests at their own facilities. And for smallbatches of coatings, compound andbread spreads, customers can testproducts with the Wiecon machine, anefficient and affordable plug and playsystem that is easy to install for use formanufacturing a variety of smallerquantities with lower investment.

ADM Cocoa International (ArcherDaniels Midland Company) has its rootsgoing back to when it was known as DeZaan. The company now is a globalsupplier of cocoa and chocolate solutionsin the business-to-business market. Thecompany serves the confectionery,bakery, dairy, beverage and other foodsectors throughout Europe with acomprehensive range of products fromsemi-finished cocoa l iquors, cocoabutters and cocoa powders to the finesteating chocolates.

The company’s sustained growth in thecocoa and chocolate business draws onADM’s global position and financialstability. New processing facilities inHazleton, Pennsylvania, USA, andKumasi, Ghana, plus the recent

announcement to acquire the chocolateand cocoa producer, Schokinag inMannheim, Germany.

ADM Cocoa is best known for itspremium De Zaan and Unicao brands ofcocoa and chocolate solutions. Thisproduct portfolio is strengthened by thecompany’s 100-year, cocoa heritage ofglobal sourcing and processingcapabil it ies. The ADM globalheadquarters are based in Decatur,Illinois, and net sales for the fiscal yearended June 30, 2008, were $70 billion.

Lareka Confectionery Equipment B.V.employs about 35 enthusiastic people,with a team of passionate technicians.Incidentally we would like to thank Larekafor helping us with some of the background to this feature. Lareka’s roots goback to the tobacco industry where theybegan working in the confectionerypackaging sector over 15 years ago usingtheir extensive knowledge of high-speedcigarette packers. Lareka specialise inrebuilding and overhauling machines andmore recently moved into providing somegreat new machines to the marketproviding a solid background of technicalknowledge.

Lareka produce machines not only forchocolate tablets and hollow figures, butthey assist with: overhauling andoptimising existing equipment, sourcingsecond hand equipment and overhaulingand adapting machinery to the requiredsize. Lareka is currently working on a newcreative packaging solution which theyplan, will be revealed at ProSweets - SeeKennedy’s Confection January 10 issue.

Caotech B.V. of Wormerveer, is amanufacturer of process equipment forcocoa, chocolate and compoundproduction supplies turnkey projects. Thecompany has now extended the factory50% after consistent expansion.

Jan Hammink, Managing Director, toldKennedy’s, “Having the additional space,we are able to produce more efficiently

and save costs... the new laboratoryfacilities will be available for customers toconduct trials using the latest laboratory& analysis equipment.”

Caotech is well known for its CAO 3000CHOC In-line installation. This latestdevelopment, as well as their CAOB2000-CHOC, are both fully automatedprocessing lines for the production ofchocolate and compound with capacitiesof 500 - 2000 kg per hour. There is acurrent trend within large and middle-sized confectionery companies to replace5-roller systems for a continuous ball millprocess and Caotech are very well placedto meet this exciting demand.

Tanis Food Tec have recently introducedtwo new machines, the RotoPlant,enabling biscuit manufacturers to maketheir own shortening and the newsheeter-depositor, the RotoSheeter.

The Rotoplant makes dough preparationeasier by enabling producers to purchasetheir own oils instead of solid fats andmake the correct shortening in-house.The oils subsequently can be stored insilos on site. In addition the Rotoplant

<< Continued

Continued >>



Courtesy of ADM

Jeffrey Kloppenburg & Olaf Schepel in front ofa chocolate production line at their newlyextended premises

Lareka’s introduced the TP75 DS last year forpremium tablets in relatively small volumes

producers willlove the newpossibilitieswith the Tanis’new bakeryequipment

kcnov p26.qxp 30/10/09 10:57 Page 26

uses risk-free ice water as a coolingmedium, instead of the ammoniac, glycolor other systems. The shorteningproduced on the RotoPlant is immediatelyready for use, and no storage tanks forageing are required. This is the result ofthe larger, scraped surface area thatcreates perfect control over the crystalformation. Other technical details include:automatic feeding to dough mixers,control over viscosities, and one controlpanel for all settings. It also includes aRotoTemp scraped surface heatexchanger and a RotoPlus continuous pinblender and five controlled warm & cold-water circuits.

Tanis Food Tec’s RotoSheeter on theother hand, allows manufacturers todeposit multiple lanes in widths from 400to 1200 mm. Specially for the continuousand pressure less depositing of all kindsof products on TFT processing lines. Thisincludes the sheeting of cake batter on asteel band oven; creams on cake orwafers; caramel; jams and other semi-viscous materials. The thickness of thesheet is equal over the full lane width andalso adjustable from 1 to 10 mm. TheRotoSheeter offers the possibility toprocess higher viscosity products thanksto its dual roller system, with one feed rolland one depositing roll.

Amsterdam is still the most importantinternational seaport for cocoa trading.According to DMN-WESTINGHOUSE(DMN), 500,000 tons of cocoa beanspass through the port. Being a Dutchcompany, DMN-WESTINGHOUSEconsequently has had a long-standingexperience in supplying components tothe cocoa industries.

DMN-WESTINGHOUSE specialise inproducing components to prevent mostproblems that may occur when

processing ingredients including, amongothers: cocoa, sugar and milk powders.When conveying, products can becomesticky, slow down or even block the

production line and so on. This is whereDMN step in. DMN produce the AL airlock and BL blowing seal rotary valvesthat can be adjusted specifically forhandling cocoa, sugar, milk powder,flavourings and all other dry products thatare used in the confectionery industry.They also manufacture an extensiverange of diverter valves, namely, The TDVtube diverter.

Recently the new 2-TDV and 3-TDV tubediverters were introduced. The M-TDVmultiport (with 4 up to 14 ports) has beenpart of the diverter range for some yearsnow. The whole range of tube diverters(2-, 3- and M-TDV) are of a sanitarydesign and have stainless steel AISI 316product contact parts with a multiplechoice of line connections, ranging from asimple pipe connection to a milkcoupling. The swan neck pipe connectingthe inlet to outlets is designed to giveminimum product degradation in bothconveying directions. All conveying linesthat are not in use are also sealed at thediverter outlet. This ensures that there isno air or product leakage fromdestinations that are not being used. AllDMN-WESTINGHOUSE rotary valves anddiverter valves are optionally available.

Founded as a distributor of moulds in1947, JKV offers a complete range ofchocolate moulds, tempering andmoulding machines, accessories, andfancy packaging which appeals to thenational and international demands of thechocolatier. In 1959, JKV created thefamous JKV 30 wheel tempering machinethat has sold over 12,000 unitsworldwide.

In 1974 JKV started to produce andimport chocolate moulds inpolycarbonate, plexiglass, andmakroform. JKV distributes their productsto more than one hundred countries in theworld for small and middle sizemanufacturers. JKV remains to this day avery innovative company and is highlyrecommended.

Kennedy’s is pleased to report of a greatnew piece of hard candy processingequipment from The Tanis Group, the T-Rock and a new Twin Screw ExtractionSystem.

The T Rock is available in differentconfigurations depending on: capacity,recipe requirements, type of forming, dieformed or deposited products. Theproduction process starts with the preciseweighing and mixing of ingredients forboth sugar as well as sugar free masses,exactly according to the recipe. While

being mixed, the pre-mix is rapidly pre-heated and pre-dissolved to preset drysolids contents by natural convectionfollowed by discharge into a buffer vesselto make the process continuous.

The process is all about heating up andcooling down the mass as rapidly aspossible so the inversion process and

discoloration can be kept to a minimum.It uses an all stainless steel dynamic heatexchanger, in combination with a tube inshell pre-heating system. The heatexchangers are electronically controlledto ascertain accurate cookingtemperatures.

<< Continued



Continued >>

DUTCHFOOD FACTS:30% of Dutch people say they can’t give upfast food.

27% say they exercise to compensate.

34% of people in the Netherlands tend toeat fast food when they are feeling down.

37% of the Dutch population weighsthemselves at least once a week.

20% claim that they do not weighthemselves at all.

The most important causes of obesity,claim the Dutch, are caused by: Unhealthyfood choices (24%); Unhealthy food habitslike eating at irregular hours 17%; No self-discipline (12%) and Lack of exercise (10%)Emotional eating (eating when depressed,stressed, happy etc) (10%)

Source: Market research firm Synovate

Tanis launch of their New TRock cooker this year

kcnov p26.qxp 30/10/09 10:58 Page 27

The residence time is subsequently shortand the mass is kept in motion to preventany burning; important when producingmass containing proteins (milkcomponents). The design The TanisGroup tells us, also enables cookingunder vacuum, so keeping thetemperature as low as possible; atechnique which has proven its efficiencyfor all types of hard candy.

The ’turbine cooker’ incidentally,discharges directly into the vacuumvessel where the vacuum extracts themoisture with one or two extractiondevices. Closing the section from theatmospheric conditions enables morecolour deposits possible. This closedsystem then allows for re-circulation ofcooling water so not polluting theenvironment with contaminated ‘waste’water.

Tanis has also developed a Twin ScrewExtraction System, which allows avacuum level of 300 mbar absolute,based on a 45:55, glucose (38 DE): sugarratio. This system is especially suitablefor non-deposited products, viscous andor milk/fat containing products. Aftercooking and applying vacuum to themass, one or more in-line continuousdosing systems can be used with the‘Additive Mixing System’ with static in-line - or dynamic mixers and dosingpumps for the addition of color, flavourand acid.

Instead of injecting liquid additives orincorporating an extra dry material, anauger feeder can also be used to dosepowder acid or decorating flakes into thedynamic ‘pin’ mixer. For hard candy to beprocessed (shaped) by die- or rotarychain former, an all stainless steel

tempering conveyor with different‘tempering’ stages will bring the mass tothe required temperature and plasticity.From here the mass can be fed directlyinto the batch-roller.

Another great company from Holland isExtrufood, which has been supplyingquality extrusion equipment to theconfectionery industry since 1984. Thecompany developed new extruders forthe confectionery industry and especiallyfor liquorice. Also the Diemix is worthlooking at, which allows producers tomake multicolour and multi flavours inone single product or several singlecoloured or flavoured products on thebelt in a single run.

Extrufood’s new Dieswitch makes thispossible and can obtain colour changeswithin a single strand. The newExtrucenter is also open for customers totest new recipes and shapes. The centreis equipped with lab-extruders, a cookinglab-extruder and a state of the art formlab-extruder along with a cooling belt anda cutting machine to simulate a completeproduction line.

Another company with its history goingback to the Dutch cocoa trading roots ofHolland is Cargill Cocoa & Chocolate.With manufacturing facil it ies in TheNetherlands, produces a wide range ofstandard and customised cocoa andchocolate ingredients for bakery,confectionery and dairy applications. Theproduct range includes Gerkens cocoapowders, chocolate, fillings coatings,cocoa l iquor and butter. In thecompany’s facilities at Zaandam, cocoabeans are processed into cocoa liquorand the production of butter and powderis at its Wormer facility. A new a16 millionplant at Deventer (see full report

Kennedy’s Confection May 09 issue), wascompleted this year and doubles theproduction capacity of their coatings andfillings. Cargill Cocoa & Chocolate has itsown cocoa bean sourcing operations forbuying, handling and exporting of cocoabeans in Côte d’Ivoire, Brazil, Cameroon,Indonesia and Vietnam. In addition, thecompany runs farmer educationprogrammes in Ghana and Côte d’Ivoireto improve bean quality and yields.

Haas-Mondomix B.V., based in theNetherlands, is a business unit of theprivately owned Haas Group, fromAustria. One of their newest products isthe High Speed Depositor, suitable fordepositing all types of aerated chocolatecreams, batters and marshmallows. Theunit is capable of depositing at very highspeeds; up to 300 rows per minutedepending on the product. During dosing,the volume flow for each product issynchronised upstream of the nozzle exitby mechanically l inked annular gearpumps. Thereby, the differences in thedosing weight can be kept within veryclose limits. At the end of dosing, a partof the mass will be retracted into thenozzles. This allows a clean andsimultaneous cut off the mass at thenozzle exit, which further improves thequality of the products and the accuracyof the dosing weight. It is also possible todeposit precisely onto the productconveyor belt or into a mould at very highcycle rates. Other features include achangeable and flexible program, easychange outs of depositing tools and asmall footprint.

In 2008 in cooperation between Haas-Mondomix B.V. and Houdijk Holland(HMH), the company launched a Capperand Cream system for base cakehandling and cream preparation.

<< Continued



Some of the multicolour combinations possible withExtrufood’s extuders

Continued >>

kcnov p26.qxp 30/10/09 10:59 Page 28

Now over 100 years old, VANDERPOLBaking Systems , a member of theTromp Group, continues to provide a widerange of waffle production lines. A keyproduct that they help clients to produceis the famous Dutch Caramel Waffle. This product has been a key to thesuccess of Vanderpol. “A product with anInternational character,” says Richard vanHeukelum, Commercial Director of theTromp Group.

This product was founded in Gouda, acity in the centre of Holland and itbecame one of the most popularproducts in Holland. Now the CaramelWaffle has become a big export productand one of the best selling products atAmsterdam Airport. It was in 1978 thatVanderpol was able to deliver the first fullautomatic line for the local market in1978.

“We have never met somebody who doesnot like this product!,” says Richard. … “itis a biscuit dough with a caramel centrefilling and everybody knows and likes thetaste. In the last couple of years we havedelivered complete production lines witha capacity of around 36,000 pieces perhour worldwide. We are not onlydelivering the machine, but the fullpackage, which means, food technology

support and all the equipment.VANDERPOL Baking Systems claim thatthe traditional size is 85 mm and currentlythey can supply lines that can produceCaramel Waffles from 45-90 mm andmore than 800 kilo output per hour.

Rademaker B.V. from Culemborg -specialises in the design andmanufacturing of high capacity food andbakery production lines for the doughprocessing industry for a wide variety ofbakery products. Today Rademaker’sprovides complete lines or even turn-keybakery systems all over the world. Withsales offices in the U.S, United Kingdom,France, Germany, Italy, Russia and Chinaand global representatives, Rademakercontinues to deliver quality systems inautomation, engineering, hygiene andproduction. The group has extensiveknowledge of products and theirtechnology can be put to the test at theirtest and training centre.

The Rademaker Technology Centre, canbe used to develop the formulation(s) ofrecipes, pilot tests, production runs, goodmanufacturing practices and training toproduce very high quality products. Thecentre is supported by a network ofRademaker’s key qualified trainers thattake pride in paying attention to thesmallest details and quality requirements.

Other companies to watchSisterna B.V. Excellent range ofingredients including their includingsucrose esters which can emulsify the fatand prevent oiling in confectionery. Othertypical characteristics of sucrose estersare: aeration of marshmallow or gummybears, lubrication of tablets, reduction ofstickiness of cereal bars, chew's orchewing gum, controlled sugarcrystallization in soft candy, improvedflavor release, prevention of fat bloom,shelf life and structure.



<< Continued

Vanderpolcompleteproduction line

COMPANIES IN THIS FEATURE:ADM Cocoa International ............ www.adm.com

August Storck .............................. www.storck.nl

Cargill Cocoa & Chocolate .......... www.cargill.com

CFS Aquarius ............................... www.cfsaquarius.com

DMN Westinghouse ..................... www.dmn.info

Duyvis Wiener .............................. www.duyviswiener.com

Extrufood ..................................... www.extrugroup.com

Haas-Mondomix B.V. .................... www.mondomix.nl

JKV .............................................. www.jkvnl.com

Lareka .......................................... www.lareka.nl

Leaf Holland ................................. www.leaf.nl

Perfetti Van Melle ........................ www.perfettivanmelle.com

Rademaker B.V. ............................ www.rademaker.com

Sisterna b.v .................................. www.sisterna.com

Tanis Food Tec ............................. www.tanisfoodtec.nl

The Tanis Group ........................... www.taniscc.com

VANDERPOL Baking Systems ...... www.vanderpol.nl

Send Your Editorial to Kennedy’s:[email protected]

kcnov p26.qxp 30/10/09 11:00 Page 29

KC AUG09 quarter setup.QXP 2/11/09 12:33 Page 1

OK it’s not quite the firstevent that Kennedy’s haverun. Kennedy’s have run

conferences in the past and I amsure some of you will remember (orcould you ever forget!) those eventswe ran and that particular time that stillgets talked about today; the eventwhere we took punts on the River Camat night in Cambridge University with anothing more than our thoughts and abottle of matured Scotch on each boat.I like conferences!

The LICC, London InternationalConfection Conference that is due totake place next month in London 1st –2nd December, will be no exception. Itwill be held in the British Museum inLondon. Nearest tube station, RussellSquare. Rather appropriate we learn, asthe founder of the British Museum,

Sir Hans Sloane ‘discovered cocoa forhimself’ while he was in Jamaica,where the locals drank it mixed withwater. Sloane devised a means of mix-ing it with milk to make it taste morepleasant and on his return to Englandbrought his chocolate recipe back withhim and by the nineteenth century, theCadbury Brothers sold tins of Sloane'sdrinking chocolate.

The LICC is all about making discoveries and learning from the pastand moreover, tuning into futureConfectionery product development.

Conferences are also about comingaway with the feeling that not only haveyou found out something interestingand useful to act upon, but you havebeen encouraged to perhaps think dif-ferently and have been able to discussideas and discover better solutions forthe future profitability of your business.I still have contacts from the Kennedy’sconferences that I went to many yearsago. Well they never forgot the puntson the River Cam! OK we do not havethe River Cam here, but we do have themost spectacular venue to meet eachother in.

We can guarantee that your fellow dele-gates are coming for many of the same

reasons as you. So we made it particu-larly easy for you to meet people.Delegates coming to London nextmonth will be in for some surprises. Wehave designed tables so that they arepositioned in more sociable angles,there are plenty of coffee breaks tomeet people and (the best bit for me),we shall have an evening drinks recep-tion amongst some of the world’s mostfamous artefacts. Of course the papersare absolutely key to this event andKennedy’s Editors have found the bestspeakers from all over the world todeliver what promises to be once in alifetime conference.

Business is not what you make it, it’swhat you make other people make itinto, for you. You can’t run a businesswithout escaping from it from time totime and finding the right people thereto help you build it. The LICC is at yourdisposal and we look forward to wel-come existing readers and new ones tothis exciting event. Bookings areaccepted right up until 24 hours before the event starts on the 1st ofDecember. So...

See you in the British Museum in let’ssay the Egyptian Hall for starters!Angus KennedyEditor

WHY IT’S TIME TO COME TO LONDON

Business is not what you make it, its what you

make other peoplemake it into, for you.

> Managing Director, Aran Candy

> Managing Director, Ashbury UK

> Manager, Fabrica de Chocolate La Frontera

> Managing Director, Chocolaterie Guylian

> Vice-President, Chocolats Camille Bloch

> President, Elegance Confectionery

> Managing Director, Elizabeth Shaw Ltd

> Managing Director, Glisten Plc

> Buyer, Fabrica de Chocolate La Frontera

> CEO, Largo Foods

> Product Scientist, Magna Specialist

Confectioners

> Product Development Director, Delicia BV

> Chief Innovation Officer, Barry Callebaut

> Worldwide Consultant, Callebaut

Consulting International

> Marketing Director, Candy King

> Founder, Dave Cruickshank Associates

> President & Head of Europe, Delficocoa

> Buyer, Hotel Chocolat

> Consultant, Jackson Associates

> Managing Director, Maxilin

> Department of Psychology, Middlesex

University

> Partner, PSN Associates

> Managing Director, Puratos

> Owner, Saffire Handmade Chocolates

> Production Manager, Tulip SA

> Department of Experimental Psychology,

University of Bristol

Some of the delegates

attending:

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PRICINGNet VAT Gross

Conference Fee (Sterling) £545.00 £81.75 £626.75 Conference Fee (Euros) b640.00 b96.00 b736.00Includes: all conference sessions, clinics, briefings, networking activities & Conference Reception

OPTIONAL EXTRAS (in Sterling & Euros): Net VAT GrossOptional Product Showcase Participation £250.00 £37.50 £287.50

b295.00 b44.25 b339.25Includes small display area for delegate products within central Product Showcase (max. one per delegate) PLUS automatic entry into the Kennedy's Confection magazine product of the year award

Extra Conference Reception Tickets £65.00 £9.75 £74.75b75.00 b11.25 b86.25

Extra place at Conference Reception & Awards on 1st December 2009 (max. one per delegate)

Group Discount(2 places or more) 20% 20% 20%Group discount on prevailing rate at time of booking - for all delegates in group.


KCNOV P38-39.QXP 30/10/09 11:07 Page 50

09:15 Registration, Coffee & Product Showcase

10:00 WELCOME & OPENING KEYNOTES: OPPORTUNITIES IN THE DOWNTURNChair: Denbigh Lloyd, Partner, PSN AssociatesNew Products - Do We Really Have Any Idea At All?

• Hans Vriens, Chief Innovation Officer, Barry CallebautHow Products Succeed & Why They Fail: A Global Perspective

• Tony Hines MBE, Head of Knowledge Transfer & Crisis Management, Leatherhead Food Int’l

Chocolate: A Love / Hate Relationship?• Dr Peter J Rogers, Department of Experimental Psychology,

University of BristolPlus Q&A session with the speakers

11:45 Tea / Coffee Break, Networking & Product Showcase

12:15 LICC Advice Clinics (breakout sessions)Choose from four specialist workshops faciltated by independent world-class consultants. These highly interactive sessions are designed tobring together smaller groups of delegates to share their experiences,discuss new ideas and receive expert advice on specific areas of theconfection market.

A) Chocolate Focus Group - Facilitated by Frans CallebautB) Sugar Focus Group - Facilitated by Brian JacksonC) Bakery Focus Group - Facilitated by George Wright> Plus Editor’s Roundtable with Angus Kennedy from

Kennedys Confection (by invitation only)

13:00 Lunch Break, Networking & Product Showcase

14:15 Innovation Briefings (breakout sessions)Choose from one of four special briefings, presented by pioneers in theconfectionery ingredients and production industry. These valuable ses-sions will showcase some of the latest innovations in confectionerymanufacturing, explaining how these can be used to optimise production and packaging processes and ensure compliance with global legislation.


15:30 STRATEGIES FOR SUCCESS: TRUE STORIESThe Story of Elizabeth Shaw

• Malachy McReynolds, Managing Director, Elizabeth Shaw LtdQuality is the Way to Run a Business

• Stéphane Bloch, Marketing Director & Vice-President of the Board, Chocolats Camille Bloch

Top Secret? Personalising & Protecting Your Product Recipes• Dave Cruickshank, Dave Cruickshank Associates

17:00 End of Day One Sessions

19:00 Conference Networking Reception at the British Museum

09:15 Registration, Coffee & Product Showcase

10:00 OPENING KEYNOTES: FOOD FOR THOUGHTChair: Denbigh Lloyd, Partner, PSN AssociatesChocolate Psychology: What Science Tells Us About Its Effect on Behaviour

• Dr G Neil Martin, Department of Psychology, Middlesex UniversityIndulgence & Health: Can They Be Reconciled?

• Persis Subramaniam, Project Manager – Product Development, Leatherhead Food International

2020 Vision: The Future Through the Eyes of a Medium-Sized Producer• Dr Stefan Feit, Managing Director, Viba Sweets GmbHPlus Q&A session with the speakers


12:00 LICC Advice Clinics (breakout sessions)Choose from four specialist workshops faciltated by independent world-class consultants. These highly interactive sessions are designed tobring together smaller groups of delegates to share their experiences,discuss new ideas and receive expert advice on specific areas of theconfection market.

A) Chocolate Focus Group - Facilitated by Frans CallebautB) Sugar Focus Group - Facilitated by Brian JacksonC) Bakery Focus Group - Facilitated by George WrightD) Finance Focus Group - Facilitator to be confirmed

12:45 Lunch Break, Networking & Product Showcase

14:00 Innovation Briefings (breakout sessions)Choose from one of four special briefings, presented by pioneers in theconfectionery ingredients and production industry. These valuable ses-sions will showcase some of the latest innovations in confectionerymanufacturing, explaining how these can be used to optimise production and packaging processes and ensure compliance with global legislation.


15:15 STRATEGIES FOR SUCCESS: TRUE STORIESThe Story of The Jelly Bean Factory

• Peter C Cullen, Founding Director, Aran CandyInternational Perspective: From Start-Up to Market Leader in Five Years

• Imad J Kalioundji, President - Elegance Biscuits (Syria)Creative Package Design: Creating the Emotional Connection• Satkar Gidda, Sales & Marketing Director, SiebertHead Ltd

Followed by closing comments from the Chair

THE PROGRAMME

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Wednesday 2nd DecemberTuesday 1st December

Reserve your place now via our secure booking form!

www.kennedysconfection.com/LICC09To book now!©

2009

Goo

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KCNOV P38-39.QXP 30/10/09 11:08 Page 51

The cocoa price is currently at a 24year high, 2 years ago the price of milkpowder peaked sharply and in 2009 theworld price of sugar doubled in price. To addto this, Sterling has fallen against both theUS Dollar and the Euro. Together with therecession, ingredient price volatility has puthuge pressures on the costs of chocolate.Therefore it’s not uncommon for purchasersof chocolate to ask their suppliers forreformulation. Chocolate producers ask theirproduct developers to reduce recipe costs.In addition the use of ingredients perceivedto be premium such as roller dried milkpowder, crumb and Ghana cocoa arequestioned and CBEs are discussed or theirspecs are subtly rewritten. Old lags warnabout the salami effect but are ignored.

So all businesses seek to reduce costs andincrease sales: reducing the manufacturedcost of a product assists both if donethoughtfully and thoroughly. Optimisingrecipes should be a normal and continuingprocess, but the events of the last two yearshave pushed it up the priority list andincreased the rate of change.

Over the decades many once controversialdevelopments have become the norm. In the1920s adding cocoa butter to (dark)chocolate was considered controversial.Now the use of emulsifiers in chocolate hasbecome almost universal and given lowertotal fat contents. The use of CBEs hasbecome standard in many countries,especially the UK. Cheaper ingredients suchas whey and lactose are increasingly seen oningredient lists. Chocolate recipes in generalare tending towards the minimum milk andcocoa contents that legislation allows.Chocolate for use on countlines,assortments and biscuits is nowhere near assensitive to change as chocolate sold inmoulded bars, so it is here that attention isconcentrated.

Ingredient suppliers have changed in similarways to chocolate making companies. Thedairy industry has also evolved with time,with a relatively small number of businessesreplacing a multiplicity of local processors.Some ingredients such as block milk andwhite crumb have disappeared altogether.Spray dried milk powder is the norm whileroller dried milk powder has become a smallniche product that normally commands aprice premium.

A range of cheaper dairy fractions such aswhey or lactose is now available. Whey,which used to be regarded as a wasteproduct, is now a widely used major

commodity available in severalspecifications.

One bespoke dairy product that has survivedis milk crumb. Most chocolate makers thatneed crumb make their own, and because ofthe distinctive flavour it provides, its use hascontinued. A small tonnage of crumb isavailable from independent suppliers for thebulk chocolate makers to include in theircustomers’ recipes. Crumb, despite itsadditional expense, continues to be used inmajor branded moulded chocolate productsfor its flavour.

Cocoa processing has also seen majorchange over the years, with processing inEurope dominated by a handful of majorprocessors. Many chocolate makers havecome to regard cocoa processing as a non-core activity, wrongly in my view, anddecided to buy in all their requirements. Thisis normally done when re-investment isneeded, but capital is required elsewhere. Sorelatively few chocolate makers now processtheir own cocoa. Despite the skills the majorprocessors have in matching flavours, thediversity of flavours that used to exist, wheneach manufacturer had their own bean blendand processing conditions, has beenreduced. There is also a move towards originprocessing which gives significant costadvantages over processing in Europe.

Lastly, buying chocolate has increased, witheven the large chocolate makers buying in aproportion of their requirements. This wasonly for some of the low volume or difficultrecipes, for instance white or originchocolates. More recently though, manychocolate makers are increasingly turning tocommercial bulk chocolate suppliers formore of their volume, again as a morepalatable alternative to spending capital.

One sees plenty of announcements in thetrade press about bulk chocolate supplierssigning agreements or building newfactories. So in chocolate making we have asituation analogous to cocoa processing,where what used to be a multitude ofindividual processes, with unique plantconfigurations and processing conditions,again being replaced by the much moreuniform regime of the bulk supply industry.Individual chocolate factories that had

evolved over the years with their processesguided by innovations and developments,and sometimes compromised by mundanefactors such as having to fit new plant intoan old building. All these idiosyncrasies thatgave unique contributions to flavour ortexture, and contributed to the character ofthe product are gone. They are replaced bythe uniformity of the suppliers’ efficient plantand optimised conche cycles.

This is not meant to be an argument againstprogress. A large proportion of myprofessional life has been spent in productoptimisation and I know how it works. Butthere are things other than money involved,or perhaps what I mean is, that there arethings involved that are difficult to cost. Sothe capital cost of a new plant is easy to findout. You decide what you need and just getquotes. The cost of buying in cocoaproducts or chocolate to replace what youpreviously made is equally easy.

The factors that are more difficult to cost andtherefore often are not costed are suchfactors as loss or erosion of intellectualproperty as you teach suppliers how to makeyour products. Or the knowledge you losewhen you stop processing cocoa or makingwhite chocolate. Once the manufacturinggoes, the knowledge soon goes too.

But for me the biggest factor is this. If youare buying in chocolate that is made to asimilar recipe as everybody else’s, using thesame ingredients and the same plant andprocesses, then it’s not surprising that thechocolate will taste pretty much the same aseveryone else’s. Gone is the individuality thatused to arise from special bean blends,different roast conditions, and individualchocolate making processes. Thisindividuality made it much more difficult forthe chocolate to be copied and for mehaving a degree of copy protection built intothe chocolate is as important as making surethat it complies with legislation. So thequestion is this. How do you cost copyprotection in a recipe? How much extra areyou prepared to pay in either ingredient costor process cost to make your product harderto copy?

Dave Cruickshank will be present at theLICC and will answer this questionalong with many others.

To see him live and many others, reserve your ticket at:www.kennedysconfection.com/LICC09


LICCLondon International Confection Conference

What is it worth to copy protectyour chocolate?David Cruickshank of David Cruickshank Associates, who spent over 30 yearsat Cadbury Schweppes, will be presenting a paper at the LICC next month inLondon and looks as the pros and cons of protecting your chocolate recipes.

The cocoa price iscurrently at a

24 year high...

kcnov p40.qxp 30/10/09 11:09 Page 24

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Novarin nominated forFood Valley Award 2009Romi Smilfood, part of the RoyalSmilde Food Group has announcedthat Novarin, the new range ofindustrial bakery margarines, wasnominated for the Food ValleyAward 2009. Romi Smilfood, as asupplier of margarine, oils and fatsto the bakery industry, developed ahealthy margarine concept: Novarin,a new generation of industrial mar-garines, applicable in a wide rangeof bakery products. The concept ofNovarin consists of building ele-ments: non hydrogenated fat (virtu-ally zero trans fat), less saturated fat,less fat, natural ingredients and thepossibility for nutrition claims. Thecustomer can select and combinemore of these elements to createhealthier and tasteful bakery prod-ucts. With Novarin it is possible toreduce the saturated fat contentwith at least 33% in cake, cookies,but also in croissants and puff pas-try with no compromise in function-ality and sensorial properties.

Loders launchesBiscuitine 580Loders Croklaan has added a newproduct to the range specialty fillingfats - Biscuitine 580, a filling fat withquick and easy processing charac-teristics that is non-hydrogenated,free from trans fats and a moderatelevel of saturated fats. Biscuitine580 offers the first zero-trans, easy-to-process alternative for the slowcrystallising filling fats that thechocolate confectionery industry isusing to abolish trans fats, withoutincreasing levels of saturated fat.

In contrast to lauric filling fats thatoffer similar processing qualities,Biscuitine 580 achieves saturatedfat reductions of more than 25% inthe end product.

Biscuitine 580 is the first of a newgeneration of non-temper filling fatsfor countlines and other chocolateconfectionery as well as bakery

products like filled wafers.

Haas develops new Wafersheet inspection systemThe Austrian company Franz HaasWaffel und Keksanlagen has devel-oped a new wafer sheet inspectionsystem (The Wis-Eagle). The newsystem increases the stability of thewafer production process andincreases wafer plant efficiency byreducing downtime and improvesproduct quality.

A high-speed camera working withthe transmitted light method photo-graphs the wafer sheets dischargedfrom the wafer sheet cooler down-stream of the baking oven. Coveringthe entire surface of each wafersheet, the system continuouslychecks the wafer sheets for surfacedamage and deviations in shapeand colour. This process is based onparameters and tolerances, whichcan be freely adjusted.

If the system confirms the correctcondition of a wafer sheet, the sheetwill be fed to the cream spreadingmachine, which is next in the line. Ifthe system recognises deviationsfrom the desired standard, the wafersheet will be rejected thus prevent-ing later troubles or production inter-ruptions further down the line duringcreaming or cooling. The rope con-veyor carrying the wafer sheetsbelow the camera is driven by itsown motor or is coupled to the nextmachine upstream or downstream.Contrary to previous systems work-ing with light barriers, the new sys-tem recognises not only faultyedges, but also cracks, contamina-tions or colour differences on thesurface of the sheets. Furthermore,manual adjustments are no longernecessary as it was the case withlight barrier systems.

The WIS-EAGLE visualises qualityproblems on a screen and providesdetailed data for statistical analysis,which contributes to more trans-parency and improved cost control.

This data allow conclusions forimprovements in batter depositingand baking. The inspection systemcan easily be retrofitted into existinglines. It provides a working speed ofup to 100 wafer sheets/min with amaximal sheet size of 365 x 730mm. Depending on the wafer plantconfiguration, the system has amaximal length, width and height of1 m.

Haas tell us that they possibly haveone of the largest stands atProSweets and Haas is looking for-ward to welcoming customers to thestand and to introduce this systemalong with their range.


BAKERY NEWSThe latest news from teh world of bakery

What’s New in Bakery

Franz Haas Waffelund Keksanlagenhas developed anew wafer sheet

inspection system(The Wis-Eagle)

kcnov p42.qxp 30/10/09 11:11 Page 24

Visual Quality Control with WIS-EAGLE from HAAS.

By visual monitoring of the wafer sheets, excellent quality is ensured at highest capacities.

With the WIS-EAGLE camera system it is possible to inspect wafer sheets immediately after

baking for compliance with individually definable parameters and to sort out non-complying

wafer sheets. Therefore, WIS-EAGLE stands for higher process stability and quality.

www.haas.com/innovation

A CLEAR VISION FOR HIGHEST QUALITY


OCT 23rd, Cadbury has started theprocess of naming their price, reported onTimes online to be £8.20p per share. Manyshareholders have indicated, however,their wish to hold out for more at £8.50pper share, which is being indicated as areasonable share price.

Meanwhile time is running out as a bidmust be made before the ultimatum. TheGuardian online, in the mean time,reported that Cadbury’s finance director,Andrew Bonfield, has warned that thegroup's unique corporate culture would belost if the company were to be swallowedup by a larger multinational group such asKraft. He added, “Cultural aspects arealways difficult to put a value on ... but we

believe ‘Cadbury's corporate ethos’ wouldbe lost within a larger organisation ... There is the magic of Cadbury, which isimportant, particularly around our brands.”

At the same time, Todd Stitzer, CadburyCEO, stepped up in defense, warning ofthe ‘loosing what makes Cadbury great’.On 22nd October, Cadbury also issuedstrong quarterly figures and raised its salesand margin targets for this year, a move,analysts suggested, raised the pressure onits US suitor to revise its recently spurned£10.2bn cash and shares takeoverapproach for the confectionery groupbehind Dairy Milk, Trident gum and Halls sweets.

Cadbury looking at price but still takes a tough stance



ALSO THIS MONTH

Also this month...

Brand new research (released 19th October) by Tate &Lyle indicates that consumers continue to see health andwellness as an important issue and will even pay more forfoods that display health benefits on their labels. Thefindings are part of Tate & Lyle’s ongoing research intoEuropean consumer’s attitudes towards labelling,ingredients and shopping habits.

The survey, conducted in July 2009, polled 1,565 people in five countries: Germany,France, UK, Spain and Italy. The results reveal an increasing awareness andsophistication amongst participants in their attitudes towards their diet and theirperceptions of food labelling. For example, 53% of consumers often check nutritionalinformation on-pack and 57% check the ingredient list at the back of a packaging,confirming their interest in labelling to determine if a product is healthy.

At least half of consumers see less fat and sugar as important benefits, with 80% ofrespondents saying they would be prepared to spend more on specific claims whichhave so far been less common in some countries, such as ‘improving cardiovascularhealth’ and ‘helps to control cholesterol’. Other findings of the survey include: 20% ofconsumers are prepared to compromise on taste if the product is healthy; they feel thattheir diet is lacking in fibre in the case of young people and three out of four consumersclaimed fructose to be their favourite sweetener with ‘polydextrose (fibre)’ among themost appealing.

Products toWatch

Brand Strand's OrganicMeltdown's Fairtrade-certified MilkChocolate with Hazelnuts & Currants,gives buyers the opportunity to enter acode on a website to tell consumersabout the tree they have saved. The company has teamed up with The World Land Trust, and for everybar sold a tree is saved in anEcuadorian tropical forest.

Meanwhile, in France,Choco-Lisa ClassicGoat Milk Chocolate(right) is claimed to bethe first worldwidechocolate made with100% certified organicgoat's milk.

Also two companies in Europe haveused a cheese flavour while In Turkey,Alfred Ritter uses mascarponecheese.

Look out for the Hungarian company, Friesland Foods that has addedcottage cheese to its Pöttyös range ofTúróRudi Milk Chocolate CoatedCottage Cheese Bars.

Kellogg’s look atbranding flakesThis month we saw that Kellogg’s mayhave plans to burn its iconic logo ontoevery corn flake.

The group has become so concernedover me-too cereal products, that it hasdeveloped a laser system to create a lighttoasted appearance of its logo on eachcorn flake without changing the taste.Kellogg’s plan some trial batches to see ifthe project can successfully stamp theirauthenticity on their products.

Health and wellness still on top as foodlabelling becomes increasingly important

KN2.qxp 2/11/09 12:58 Page 1



ALSO THIS MONTH

Kennedy’s is pleased to report thatPressplan of the UK, a specialist businesstravel company, is able to offer readers afirst class ‘one call books all’accommodation and travel service for ISMand ProSweets next January.

Pressplan will have a first class hotel shipmoored in the centre of Cologne for easyand convenient access to the exhibition

grounds. The ship (which Kennedy’s hasstayed at before) offers all the comfort of a4 Star + hotel but at 3-Star prices. Theaccommodation includes a stylishrestaurant serving hot and cold buffetbreakfast plus select evening menu andelegant lounge/bar.

When Kennedy’s stayed at these shipsbefore it was difficult to get an eveningmeal on them and this is something that isa big improvement and something that wasnot on offer a few years ago. Cabins aresurprisingly spacious and come equippedwith comforts of a first class hotel room.Prices start from around £185 per nightinclusive of breakfast based on singleoccupancy. For those readers who prefer to

stay on dry land, Pressplan tell us they canoffer an extensive choice of centrallylocated hotels ranging from 2 Star to 4 Starupwards and all of their recommendedhotels have been selected for their highstandard of comfort, and locations to thefairgrounds. Prices start at around £128 pernight.

Hotelships offer viable alternative to hotels in Cologne

SuperFilm of Trurkey have received the Golden Packaging Competition Award from the Turkish Standards Institute (T.S.E.) for theirPETWIST brand, a twistable BOPET film. This is their 7th award at the Golden Packaging Competition.

The majority of flexible packaging, claim SuperFilm, is closed by heat seal or cold seal adhesives. However for smallconfectionery products such as candies, fruit and toffee bars and similar food items, twistable packaging films are commonly used.PVC and CPP films are widely used for such products. PVC has excellent twistability property but because of food contactregulations, it needs a wax paper or similar type of product separating the PVC from direct contact with the food product. Meetingthis need a new type of film was required making direct food contact possible with an excellent twist. Super Film’s PETWIST is atwistable BOPET film. The PETWIST 1011 MBY is available as transparent version, non heat sealable and one side chemicallytreated twistable film. They also offer a metallised version, the BT 1031 MBY. These films have significantly improved twistability forhigh-speed packaging applications.

Innovative solution for twist packaging PETWIST

A recent study by the Royal Collegeof Psychiatrists claimed thatchildren who eat sweets andchocolate every day are more likelyto be violent as adults.

A study of almost 17,500 participantsfound that 10-year-olds who ateconfectionery every day were significantly

more likely to have been convicted forviolence at age 34 years. The study,published in the October 2009 issue ofthe Brit ish Journal of Psychiatryexamined the long-term effects ofchildhood diet on adult violence.Researchers from Cardiff University foundthat 69 per cent of the participants whowere violent at the age of 34 had eatensweets and chocolate nearly every dayduring childhood, compared to 42% whowere non-violent.

The researchers put forward severalexplanations for the link. Lead researcher,Dr Simon Moore said: “Our favouredexplanation is that giving children sweetsand chocolate regularly may stop themlearning how to wait to obtain somethingthey want. Not being able to defergratification may push them towardsmore impulsive behaviour, which isstrongly associated with delinquency.”

They did, however indicate that theassociation between confectioneryconsumption and violence needs furtherattention.

Julian Hunt, Food and Drink Federation(FDF) Director of Communications hasbeen quick to react: “This is either utternonsense or a very bad April Fool’s Dayjoke! Anti-social behaviour” , he added“stems from deep-rooted social andenvironmental factors, such as poorparenting and a deprived upbringing andis not linked to whether or not you atesweeties as a kid.”

Joke or no joke, there is a growingconsumer awareness of high sugar andconfectionery consumption being linkedto ‘bad behaviour’ and it is certainly anarea that the industry is preparing for overthe next few years. There are almostcertainly going to be many more studieson this subject.

Joke or no JokeAlso this month...

KN2.qxp 30/10/09 09:56 Page 2

ALSO THIS MONTH

I thought it was a crazy idea at first when the editor ofKennedy’s Confection magazine asked me last week towrite a new regular column about the trials andtribulations of running one of Holland’s most famouschocolate factories. But actually, the more we talked into thenight (we were at Dumoulin’s coating conference in Paris) itcame apparent to both of us of what an original feature thiswould be. I told Angus I didn’t have time for this and then hesaid good you are perfect, then you must do it, so we shook onit and here I am telling the world every month about my world ofproducing and coating chocolate and many other products.

I am the managing Director of Delicia B.V. in Holland, forthose of you that don’t know who we are, we started offproducing chocolate vermicelli, the no 1 sweet bread spread inthe Netherlands and now we can just about coat anything andlike every one else in the industry, we face common problemsand I know I am not alone.

Last week we had a management gathering of the top 20managers of our company and we sat down together anddiscussed the developments of trials and tribulations of thepast year. It was a mixture of reflection and feedback and wewanted to finalise agreements and firm up plans for the yearahead in 2010. I believe it was a really good meeting as it gaveus all the opportunity to test and set the mindset of ourbusiness as a whole for 2010.

It’s fair to say that our company and probably many others,have been confronted with some developments in the worldthat have had quite an impact on the market and onproduction. Just to name a few: a new president in the US,credit crisis, Mexican flu, retail price wars, strong pricefluctuations of our raw materials, introduction of WCM andmajor investments in new technologies. How can we cope? Itwas at this meeting that the notion came to me. It was a toughmeeting and there are often no clear ways forward. I justthought about the phrase ‘Learn to dance...’

In that meeting a few guys we were quite frustrated andsaid; "How long can we go on like this?" But I believe that allcompanies and their people do have a tremendous ability tocope and even enjoy rapid change. But did we forget how toachieve that? The urge to control, uphold the status quoseems to be the survival theme for many people andcompanies of today. 2009 has shown that the solutions ofyesterday may not be helpful today. I believe we should trustour abilities to adapt, create and go with the flow above all,have less stress and more success.

We have now set our plans for 2010 and they arechallenging and ambitious. My job is ever more challengingand the management message of work hard, enjoy and takepart in the change will win. Let's dance as if it’s an art and nota labour like the art of Delicia that makes life Delicious.

My Factory, My DayBernd Postma, Managing Director, Delicia b.v. Tilburg, The Netherlands.www.delicia.nl

Let's dance as if it’s an art and not a labour

Koelnmesse GmbH

Messeplatz 1, 50679 Köln

Germany

Tel.: +49 221 821-0

Fax: +49 221 821-2574

www.koelnmesse.com

Cologne, 31.1–3.2.2010ISM – THE FUTURE OF SWEETSThe leading global trade fairfor the confectionery industry

www.ism-cologne.com

International Sweetsand Biscuits Fair

This is where all the trends and innovations are presented.And where are you?This is the world’s biggest and most important

trade fair for the confectionery sector – featuring

all the innovations and the entire global range

of products. Take advantage of this ordering

opportunity – or would you rather see the top-

selling products for the first time when they’re

on your competitors’ shelves?

Buy your admission ticket online today

and save 36 per cent: www.ism-cologne.com

More information:

Tel.: +49 180 5 20 42 20

Fax: +49 221 821-99 12 20 Running

four days

parallel to ISM:

ProSweets

Cologne

ISM10_AZ_85x251_Kennedys_Confection_INTER.indd 1 19.10.2009 18:00:42 Uhr

KN2.qxp 2/11/09 11:36 Page 3

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TLM packaging machine for coffee pods

KCNOV DPS setup.QXP 28/10/09 16:26

Case Study - Schubert TLM Picker lineIn Japan, slices of bread and bakedgoods are lightly toasted or even bakedtwice and there are differences in sizeand shape from one slice to another. Thetask for Schubert was to transfer 240slices of product per minute from thecooling tunnel, place two slices on top ofeach other in the chain of the Fuji flow-wrap machine and make sure that theupper slice is always the smaller of thetwo. Placing the slices in this fashion isnecessary in order to not mislead theconsumer.

The Schubert TLM picker line waschosen which is able to synchronize withthe in feed chain of the flow-wrap bagmachine with an average speed of 305mm a second. The TLM-F4 robot unitsalso operate virtually silent. Ataccelerations of 10 G, they achievespeeds of up to 5m per second. Two F4units, controlled by a controller andhoused in a machine frame, comprise theTLM-F44 picker station. Two pickerstations were combined to form onepicker line for the HARADA packagingline.

The products enter the machine via acontinuously running conveyor belt. Theart of the picker line is to adapt it to theproduct flow in such a way that all goodproducts are picked up from the belt and,in spite of irregular production, to ensurethat no packages are empty or partiallyfilled.

TLM picker lines have been developedfor this purpose, with their patentedcounter-directional workflow and theircontrol design. This design allows therobot arms to independently coordinatewhich one places what componentwhere.

A gripper, specially developed forHarada, picks up each slice of breadafter it has run through the TLM imageprocessing system. The difficulty herewas that the slices of bread are extremelybreakable. Anything that does not meetthe quality specifications or is not anexact match is left lying on the belt.

Case Study 2 - Matrox Imaging Library and Bosch to team up with the deltarobot sort biscuits

The delta robot from Bosch has been afixture in assembly lines for over 20years. As we have reported before it’slightweight, nimble, and flexible. Bosch

tells us that traditional robotic arms areoften modelled on human arms, wherethe motion of successive joints isdependent on bulky actuators andtransmission mechanisms. The weight ofthese devices burdens the robot andslows the production speed.

In contrast, the delta robot, invented atthe Ecole Polytechnique Fédéral deLausanne (EPFL), has enjoyed manysuccesses on the plant floor. Structuredlike an upside-down tripod, its threedouble legs form three closed loops,called “joint plan polygons”. Each jointdepends on the others, so if onesegment moves, the others ‘follow’changing the whole polygon structure.Furthermore, the polygon structuremeans that actuators are not required onevery joint, like they are in traditionalrobots. So on a delta robot, the actuatorsand transmission mechanisms can beplaced away from the joint segments.Moving the clunky equipment away fromthe joints allows the delta robot toaccelerate at a rate that’s ten times fasterthan gravity.

A major European cookie andchocolate maker is one of several clientswho work with Bosch to improve theefficiency of their factories. In one plant,this manufacturer outputs 30 millionpackages a year, and they contain over80 different types of assorted cookies.This manufacturer needed a solution thatcould support the wide variety ofproducts and a high throughput.

The Astor line of robots was chosen.The Astor features a vision-guided deltarobot that can pick and place 140 unitsper minute. In this cookie packaginginstallation, there are eight robot cells onthe plant floor that collectively sort 1120cookies per minute. Each cell sorts one


CASE STUDIES IN ROBOTICSBy Angus Kennedy

Technology in Robotics advances every month and we took a round upof recent developments and case histories in the area of Robotics.

traditional roboticarms are often modelled

on human arms

Case Studies in Robotics

kcnov p50.qxp 30/10/09 11:12 Page 24

or two cookie varieties for the package. As the blister tray passeseach work cell, the robot stacks three or four cookies in theappropriate section of the blister tray.

The robot cell is powered by a CELL in-house designed PC.Before a batch is packaged, an operator specifies the productsand tray type that the robot will handle. A Sony XC-HR50greyscale camera is installed inside an enclosure at the top of themachine. As the cookies travel, a Matrox 4Sight M embeddedvision system signals the camera and a Matrox Meteor-II/Multi-Channel frame grabber acquires the images. The imageacquisition and analysis software is based on the Matrox ImagingLibrary (MIL). Geometric pattern matching algorithms determinethe shape and locate the specific cookies the robot must pick up.Greyscale analysis subsequently determines the quality of thecookie and even the quality of the chocolate coating on thecookie. The analysis results also prevent the robot from placingbroken or over-baked cookies into the package. Finally, the robotmust place the top cookie right-side up in the tray; the imageanalysis ensures that the upside-down cookies don’t make it tothe top position in the stack.

Sprinkles, nuts, and other challenges“The project demanded a lot of flexibility from a softwarestandpoint,” said Dragojlovic, project manager, Bosch Packaging.“We needed the vision system to adapt to the variety of cookieshapes and sizes as well as colour and shade to check fordoneness. And with each circle, square, rectangle, triangle, heartand cigar located in an image, we had to be sure that theacquired image is accurate,” he added. Good image resultsdepend on proper illumination, and Dragojlovic says “illuminatingthe work cell was a challenge”. Chopped nuts and sugarsprinkles create shadows on cookies. Shiny chocolate coatingsreflect light. Shadows and reflections are an image’s worst enemybecause they can interfere with the results. The software also hadto account for parallax. In addition, the operator interface usedduring deployment required flexibility and simplicity, so the plantstaff could easily set up the system for a different product onthe feed line, “ he said.

For manufacturers – andlovers – of confectionery.Do you love manufacturing confectionery?Are you excited by technologies, raw mate-rials and ingredients that make entirely newideas possible? Then ProSweets Cologneis the trade fair for you, with like-mindedpeople and all the recipes for success thatyou could ever need. The fair runs parallelto ISM and it’s quick and easy to get to usfrom there. Come along – and bring yoursweet tooth with you.

If you want to find out more or want tolet us know what you would like to seeat ProSweets Cologne, we’d be happy tohelp.

Telephone 0 20 7566 6340Telefax 0 20 7566 [email protected]

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The international supplier fair for the confectionery industry

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Koelnmesse Ltd.205 – 207 City RoadLondon EC1V 1JN

Now runs parallel to

ISM for four days !

PS09_85x251_KennedysConfection.indd 1 02.10.2008 8:46:37 Uhr

Kennedy’s Confection November 2009

CASE STUDIES IN ROBOTICSBy Angus Kennedy

kcnov p50.qxp 30/10/09 11:13 Page 25

Societá Base Coop. s.r.l.Via Varese 209 - 20020 Solaro (Milano) ItalyTel: +39 02 96799700 Fax: +39 02 9691617

Web site: http://www.basecoop.it E-mail: [email protected]

For detailsplease

contact:

Leaders in supplying second-hand and rebuilt equipment to: The confectionery, pharmaceutical, chemical andcosmetic industries

RAYMOND TRAVEL MACHINERY LTDRAYMOND TRAVEL MACHINERY LTD

192 High Street, Dorking, Surrey, RH4 1QR, UK • Tel: +44 (0)1306 743 780 • Fax:+44 (0)1306 743 764E-mail: [email protected] • Web: www.raymondtravel.co.uk

Buyers and sellers of used production and packaging machinery

Contact our sales department onTel: +44 (0)1732 371510 . Fax: +44 (01732 361385

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Classified.qxp 28/10/09 16:29 Page 117

Al Ferdaws Food IndustriesMaterials Co.

P.O.Box 79 New Borg El-Arab City

Alexandria, Egypt Tel: +203 4590300Fax: +203 4590400

E-mail: [email protected]: www.fimcobase.com

Cafosa Gum SACalabria 26708029 BARCELONA (Spain)Tel: +34 93 410 03 00Fax: +34 93 321 44 05E-mail: [email protected]: www.cafosa.com

Gum Base Co.Via Nerviano 25 I-20020 Lainate (Milan), Italy Tel: +39 02 931721 Fax: +39 02 93570533E-mail: [email protected]: www.gumbase.com

RenshawnapierCrown StreetLiverpool, L8 7RF, UKTel: +44 (0)151 706 8200Fax: +44 (0)151 706 8201E-mail: [email protected]: www.renshawnapier.co.uk

Al Ferdaws Food IndustriesMaterials Co.

P.O.Box 79 New Borg El-Arab City

Alexandria, Egypt Tel: +203 4590300Fax: +203 4590400

E-mail: [email protected]: www.fimcobase.com

Cafosa Gum SACalabria 26708029 BARCELONA, SpainTel: +34 93 410 03 00Fax: +34 93 321 44 05E-mail: [email protected]: www.cafosa.com

Gum Base Co.Via Nerviano 25 I-20020 Lainate (Milan), Italy Tel: +39 02 931721 Fax: +39 02 93570533E-mail: [email protected]: www.gumbase.com

Altinmarka Gida San.Ve Tic. A.S.Inebolu Sok. Ekemen Han No: 1/5 Setustu – Kabatas Istanbul / Turkey

Tel: +90 212 243 25 05 +90 212 293 81 19

Fax: +90 212 243 25 19 +90 212 243 82 70

Web: www.altinmarka.com.tr

BelcoladeA division of Puratos NVIndustrielaan 16I.Z. Zuid IIIB-9320 ErembodegemBelgiumTel: +32 (0) 53 83 96 00Fax: +32 (0) 53 83 89 38Email: [email protected]: www.belcolade.com

Britannia Superfine LtdChaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927Divisions - Britannia Superfine U.K. Britannia Superfine Europe




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IntercontinentalSpecialty Fats Sdn Bhd(a member of The Nisshin OilliOGroup Ltd, Japan)Lot 4, Solok Hishamudin 9/20,Kawasan Perusahaan Selat KlangUtara, P.O.Box 207, 42009 Port Klang, Selangor Darul Ehsan, MalaysiaTel: +60-3-3176 4928/3176 3050Fax: +60-3-3176 5933/3176 5194E-mail: [email protected]: www.isfsb.com.myContact: Miss Khoo Yoke Lian Mobile: +6-012-2096861Mr Tay Thian SerMobile: +6-012-3765388


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Duyvis Wiener B.V.Schipperslaan 151541 KD Koog aan de ZaanNetherlandsTel: +31-(0)75-6126126Fax: +31-(0)75-6158377Web: www.duyviswiener.nlEmail: [email protected]

Kanegrade LtdIngredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel:+44 (0)1438 742242 Fax:+44 (0)1438 742311E-mail: [email protected]: www.kanegrade.com

COLOURS (NATURAL)

COCOA POWDER

COCOA MASS COCOA /CHOCOLATE

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CHOCOLATEFLAVOURED COATINGS

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CHOCOLATE CHIPS

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INGREDIENTS

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Johnstone's Bakers3 Redwood PlacePeel Park CampusEast Kilbride , G74 5PBTel: 01355 247 197Fax: 01355 231 311Web: www.johnstonesbakers.co.ukE-mail:[email protected]

CARAMEL

COCOA MASS COCOA/CHOCOLATE

COCOA POWDERING

Ingredients > 55 Machinery > 57 Packaging end of line > 63 Packaging Material > 64 Consultants > 64 Snacks > 64

Out Now!e-mail:

[email protected] more details

Contact our sales department onTel: +44 (0)1732 371510 . Fax: +44 (01732 361385


Yourcompany could be

here!e-mail:


Whencontactingcompanies,please let

them knowyou saw them

in here!

Get a freshperspective...

See Back Cover for more

Yourcompany could be

here!e-mail:


Directory.qxd 28/10/09 16:57 Page 53


Tel: +90 212 243 25 05 +90 212 293 81 19

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Forrester Wood & Co.Hawksley Industrial Estate,Heron Street, Hollinwood, Oldham, Greater Manchester,OL8 4UJ, UKTel: +44 (0)161 620 4124 Fax: +44 (0)161 627 1050E-mail: [email protected]: www.forresterwood.com



PAN OIL LEADER®STEARINERIE DUBOIS696 rue Y Kermen92658 Boulogne BillancourtCedex, FranceTel : +33 1 46 10 07 26Mob : +33 1 06 76 07 02 29Standard : +33 1 46 10 07 30Email: [email protected]: www.stearinerie-dubois.com




Tel: +90 212 243 25 05 +90 212 293 81 19

Fax: +90 212 243 25 19 +90 212 243 82 70



PECTINS

NUTS & NUT PASTES

MINT OILS

Pioneers ofencapsulationtechnology

Specialists in encapsulated

natural flavourings & food ingredients

[email protected] +44 (0)117 971 2719www.tastetech.com

MICROENCAPSULATEDFOOD INGREDIENTS ANDFLAVOURINGS

MARZIPAN

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GLAZING AGENTS

FONDANT

FLAVOURS(LIQUID & POWDERS)

FLAVOURS

FILLINGS

ESSENTIAL OILSCOUVERTURES

FIBRES ALFRED L.WOLFF GmbHSchnackenburgallee 50 22525 Hamburg / GermanyTel. +49 40 37676-124E-mail: [email protected]

HEALTHY INGREDIENTS

Dr.Otto SuwelackNachf. GmbH & Co. KGJosef-Suwelack-Straße D-48727 Billerbeck, GermanyTel: +49 (0)2543 72-0Fax: +49 (0) 2543 72-200E-mail: [email protected]

Whencontactingcompanies,please let

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Vital 1926 NVSpecialized in Nougat... Since 1926.Factory & Office:Vaart Links 61,9850 Nevele, BelgiumTel: +32 9 3716313Fax: +32 9 3718428E-mail: [email protected]: www.vital.be

NOUGAT PRODUCTS - FORINDUSTRY AND RETAIL

DAIRY INGREDIENTS

DRIED INGREDIENTS

MOLDA AG Gartenstr.13 D-21368 Dahlenburg, Germany Tel: +49 (0)5851 88-0 Fax: +49 (0)5851 7230 E-mail: [email protected] www.molda.de


INGREDIENTS


Kempas is a leading manufacturer of Speciality Fats such as CBE,CBR,CBS,Pastry Margarine, Interesterified,Trans-Free,Confectionery and Bakery Fats.With the new R&D Centre,Kempas can tailor-make products to their customers' needs.

Kempas Edible OilSendirian BerhadSingapore Marketing Office:255 Jalan Boon Lay,Singapore 619 524Tel: +65 6264 3733Fax: +65 6265 5129Web: www.kempas.com


Pasir Gudang Refinery:PLO 79, Pasir Gudang IndustrialEstate, 81700 Pasir Gudang,Johor, MalaysiaTel: +60 7-251 1206/9Fax: +60 7-251 3121

Kanegrade LtdIngredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel: +44 (0)1438 742242 Fax: +44 (0)1438 742311E-mail: [email protected]

Haas Mondomix B.VDamsluisweg 41, 1332 EA ALMERE, The NetherlandsTel: +31 (0)36 521 0999Fax: +31 (0)36 521 0900E-mail: [email protected]: www.mondomix.nl

S.A Martin LloverasCtra. de Rubi, 28408228 Terrassa, SpainTel: +34 93 783 6311Fax: +34 93 786 3903E-mail: [email protected]: www.lloveras.com

Suppliers of machinery to the chocolate, sugar confectionery, biscuit and allied industries

Robinson’s Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UKTel: +44 (0)1332 67 98 98Fax: +44 (0)1332 67 17 17E-mail: [email protected]

Low & Duff (Devl) LtdSir William Smith RoadKirkton Industrial Est, ArbroathScotland DD11 3RD, UKTel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411E-mail:[email protected]: www.macintyre.co.ukContact: Stuart Anderson

ExecutiveP.O. Box N.4-Largo DelCommercio 103, 24040Pagazzano (Bergamo), ItalyTel: +39 0363 814822 - 816259Fax: +39 0363 381862E-mail: [email protected]






Hacos NVIndustrieweg 11B-2390 OostmalleBelgiumTel: +32 3 311 70 80Fax: +32 3 311 68 95E-mail: [email protected]: www.hacos.com





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CHOCOLATE COATINGMACHINES

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BISCUIT MANUFACTURINGMACHINERY

BARS

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YOGHURT AND SOURCREAM POWDERS

CEDA S.r.l.Impianti e macchine per lalavorazione del cioccolatoVia del Lavoro, 9814100 Asti - ItalyTel.: +39 0141 271765Fax: +39 0141 271291E-mail [email protected]: www.ceda.it

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Awema AGSchulstrasse 26

CH-8330 Pfäffikon ZH,Switzerland

Tel: +41(0)43 288 7000Fax: +41(0)43 288 7027E-mail: [email protected]: www.awema.ch

One-Shot depositing machine, type UDM-222OS

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For the first time ever: Chocolatecoated Caramalised popcorn inindustrial production* - Unique firstmover business opportunity

Double Pop License ApS34 Skjoldenaesvej4174 Jystrup, DenmarkTel: +45 6185 3382E-mail: [email protected]

Read more on:www.doublepop.com and apply for a license now!* Patented in 52 countries

MACHINERY









Robinson’s Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UKTel: +44 (0)1332 67 98 98Fax: +44 (0)1332 67 17 17E-mail: [email protected]: www.biscuitmachines.co.uk




Hacos NVIndustrieweg 11B-2390 OostmalleBelgiumTel: +32 3 311 70 80Fax: +32 3 311 68 95E-mail: [email protected]: www.hacos.com



Mazzetti Renato S.p.ACostruzione Macchine per I’Industria DolciariaVia M. Grappa, 9-20067 Tribiano (Ml), Italy Tel: +39 02 90631159Fax: +39 02 9064445E-mail: [email protected]: www.mazzettirenato.it

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Awema AGSchulstrasse 26

CH-8330 Pfäffikon ZH,Switzerland

Tel: +41(0)43 288 7000Fax: +41(0)43 288 7027E-mail: [email protected]: www.awema.ch

One-Shot moulding plant

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Duyvis Wiener B.V.Schipperslaan 151541 KD Koog aan de ZaanNetherlandsTel: +31-(0)75-6126126Fax: +31-(0)75-6158377Web: www.qchoc.comEmail: [email protected]

CHOCOLATE EQUIPMENT

Bühler AGCH-9240 Uzwil, SwitzerlandTel: +41 955 11 11Fax: +41 955 35 82E-mail: [email protected]: www.buhlergroup.com


S.A Martin LloverasCtra. de Rubi, 28408228 Terrassa, SpainTel: +34 93 783 6311Fax: +34 93 786 3903E-mail: [email protected]: www.lloveras.com Bühler Bindler GmbH AG

D-51689 Bergneustadt, GermanyTel: +49 2261 4091 0Fax: +49 2261 4091 95E-mail: [email protected]: www.bindler.com

When contactingcompanies, pleaselet them know yousaw them in here!


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NETZSCH-FeinmahltechnikGmbHSedanstr. 70D-95100 SelbGermanyTel. +44 9287 797-0Fax: +49 9287 797 149e-mail: [email protected]




Petzholdt HeidenauerMaschinen - und AnlagenbauInternational GmbHNiedersedlitzer Straße 41D-01239 DresdenGermanyTel: +49 (0)351-286 1262/63/64Fax: +49 (0)351-286 1282E-mail: [email protected]: www.petzholdt-heidenauer.de

Equipment for the cocoa andChocolate industry







Soc. Base Coop. S.R.LVia Varese 209-20020Solaro (Milano), ItalyTel: +39 02 96799700Fax: +39 02 9691617E-mail: [email protected]: www.basecoop.it




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Dr G Neil Martin




Driam Anlagenbau GmbHAspenweg 19-21D-88097 Eriskirch/BodenseeGermanyTel: +49 (0)7541 970 30Fax: +49 (0)7541 970 310E-mail: [email protected]: www.driam.com

Dumoulin5 rue, Auguste. PerdonnetZ.I Le Closeau,77 220 Tournan en BrieFrance Tel: +33 (0)1 64 84 50 00Fax: +33 (0)1 64 84 50 01E-mail: [email protected]: www.dumoulin.fr






Equipment for the cocoa and Chocolate industry


Petzholdt HeidenauerMaschinen - und AnlagenbauInternational GmbHNiedersedlitzer Straße 41D-01239 DresdenGermanyTel: +49 (0)351-286 1262/63/64Fax: +49 (0)351-286 1282E-mail: [email protected]

Web: www.petzholdt-heidenauer.de


Baker PerkinsManor Drive,Paston Parkway,Peterborough,Cambridgeshire, PE4 7AP, UK Tel: +44 (0)1733 283000Fax: +44 (0)1733 283004E-mail: [email protected]:www.bakerperkingroup.com


NID Pty LtdP.O.Box 38 Alexandria – 2015Sydney, N.S.W., Australia Tel: +61 2 9698 5566Fax: +61 2 9698 9438E-mail: [email protected]: www.nid.com.au




Robinson’s Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UKTel: +44 (0)1332 67 98 98Fax: +44 (0)1332 67 17 17E-mail: [email protected]: www.biscuitmachines.co.uk

Baker PerkinsManor Drive,Paston Parkway,Peterborough,Cambridgeshire, PE4 7AP, UK Tel: +44 (0)1733 283000Fax: +44 (0)1733 283004E-mail: [email protected]:www.bakerperkingroup.com


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Bühler Barth AGD-71691 Freiberg, GermanyTel: +49 7141 705 0Fax: +49 7141 705 100E-mail: [email protected]: www.gw-barth.de


MACHINERY



CKF Systems LtdUnit 1, Barratt Industrial ParkSt. Oswald’s Road, Gloucester GL1 2SHTel: +44 (0)1452 424 565Fax: +44 (0)1452 423 477E-mail: [email protected]:www.ckf.co.uk

Wire Belt Company LtdCastle Road,Eurolink Industrial Centre,Sittingbourne,Kent, ME10 3RF Tel: +44 (0) 1795 421771Fax: +44 (0) 1795 428905E-mail: [email protected]: www.wirebelt.co.uk

Wire Belt Company is the leadingmanufacturer of Flat-Flex® conveyorbelt.Contact us for all of your MetalBelting requirements.We alsomanufacture conveyors that meet our customer’s specific needs

S.A Martin LloverasCtra. de Rubi, 28408228 Terrassa, SpainTel: +34 93 783 6311Fax: +34 93 786 3903E-mail: [email protected]: www.lloveras.co





Do you want candy in perfect condition? Humidity control, that is our mission! Need help or advice,do not despair,Our dehumidifiers will dry your air!

Humidity ControlSystems LtdThe Green Nettleham, Lincoln,LN2 2NR, UKTel: +44 (0)1522 753 722Fax: +44 (0)1522 753 822E-mail:[email protected]: www.humiditycontrol.co.uk

Hacos NVIndustrieweg 11B-2390 Oostmalle, BelgiumTel: +32 3 311 70 80Fax: +32 3 311 68 95E-mail: [email protected]: www.hacos.com





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DRYING EQUIPMENT

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Dedy GmbHFrankenstraße 15245134 EssenGermanyTel.: 0049-201-471031Fax: 0049-201-440123e-mail: [email protected]: www.dedy.de

DRYERS

R. SIMON (DRYERS) LTDprivate road no. 3, colwickindustrial estatecolwick, nottingham ng4 2bdenglandtel: +44 (0)115 961 6276fax: +44 (0)115 961 6351E-mail: [email protected]: www.simon-dryers.co.uk

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CONVEYOR SYSTEMS

Crown Conveyors UK LtdWood Road Industrial Centre,Wood Road, Kingswood, Bristol,South Gloucestershire, B515 8NN, UKTel: +44 (0) 117 967 1370 Fax: +44 (0) 117 935 3194Email:[email protected]: www.crownconveyors.com




Low & Duff (Devl) LtdSir William Smith RoadKirkton Industrial Est, ArbroathScotland DD11 3RD, UKTel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411E-mail:[email protected]: www.macintyre.co.uk

Contact: Stuart Anderson

Guiseley Engineering Co. Ltd.Hallam Street, Guiseley, Leeds. LS20 8AG, UK Tel: +44 (0)1943 874512 Fax: +44 (0)1943 879361E-mail: [email protected]: www.guiseley-eng.co.uk

Low & Duff (Devl) LtdSir William Smith RoadKirkton Industrial Est, ArbroathScotland DD11 3RD, UKTel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411E-mail:[email protected]: www.macintyre.co.ukContact: Stuart Anderso

Haas Mondomix B.VDamsluisweg 41, 1332 EA ALMERE, The NetherlandsTel: +31 (0)36 521 0999Fax: +31 (0)36 521 0900E-mail: [email protected]: www.mondomix.nl

Petzholdt HeidenauerMaschinen - und AnlagenbauInternational GmbHNiedersedlitzer Straße 41D-01239 DresdenGermanyTel: +49 (0)351-286 1262/63/64Fax: +49 (0)351-286 1282E-mail: [email protected]: www.petzholdt-heidenauer.deEquipment for the cocoa andChocolate industry






Guiseley Engineering Co. Ltd.Hallam Street, Guiseley, Leeds. LS20 8AG, UK Tel: +44 (0)1943 874512 Fax: +44 (0)1943 879361E-mail: [email protected]: www.guiseley-eng.co.uk

ROTARY DIES

NOUGAT MACHINERY

NEW MACHINES FOR THECHOCOLATE INDUSTRY

MOGULS

MIXERS BLENDERSAND KNEADERS

MILLING

MARSHMALLOWSYSTEMS

LOLLIPOP WRAPPINGMACHINERY

LIQUORICE SYSTEMS

!"ppliers *+ ,e- . /se0Plant . Pr*cess 6q"ipment

9:,;<9; /! ,:=---.rigal-Aennett.c*m

salesBrigal-Aennett.c*m;el: 0E977 66E09IJax: 0E977 662E6I

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6st.E970

LIQUID MIXERS

KETTLES

FORMING SETS

• Mogul plants• Laboratory depositors• Shell moulding plants• Moulding plants• Hard candy- and

fondant plants• Depositors for all

product lines

Ringstraße 1D-56579 Rengsdorfphone:(+49)-26 34-96 76-2 00fax:(+49)-26 34-96 76-2 [email protected]

FORMING MACHINES(CENTRES)

FONDANT KETTLES

FAT MELTING & TRANSFER SYSTEMS

EXTRUDING & FORMINGMACHINES FORMARZIPAN & NUT PASTES



for more details

Out Now!e-mail:


FRUIT SNACKEXTRUDERS

LAB EXTRUDERS FORCONFECTIONERY


MACHINERY

PROCESSINGEQUIPMENT

Crown Conveyors UK LtdWood Road Industrial Centre,Wood Road, Kingswood, Bristol,South Gloucestershire, B515 8NN, UKTel: +44 (0) 117 967 1370 Fax: +44 (0) 117 935 3194Email:[email protected]: www.crownconveyors.com




Molded Fiber GlassTray Company6175 US Highway 6, Linesville, Pennsylvania, USA 16424Tel: +1 814 683 4500Fax: +1 814 683 4504E-mail:[email protected]: www.mgftray.comContact: Tom Woods




--

Raymond Travel Machinery Ltd192 High Street,Dorking, Surrey, RH4 1QR, UKTel: +44 (0)1306 743 780Fax: +44 (0)1306 743 764E-mail:[email protected]: www.raymondtravel.co.uk

Hebenstreit UK AgentTel: +44 (0)1732 866 677

• Washing machines for moulds,plaques and containers.• Special cleaning systems for theconfectionery and food industry.

Hildebrand Industry AGWeiernstrasse 20, CH-8355 Aadorf, SwitzerlandTel: +41 (0)52 368 4515Fax: +41 (0)52 368 4699E-mail:[email protected]: www.hildebrandindustry.ch

Newsmith Stainless LtdManufacturers of Washing and DryingSystems for Moulds, Plaques and otheritems used in confectionery manufacture.

Fountain Works, Child Lane, Roberttown, Liversedge,West Yorkshire, WF15 7PH, UKTel : +44 (0)1924 405988 Fax : +44 (0)1924 403304E-mail: [email protected]: www.newsmiths.co.uk



Grabher Indosa-Maschinenbau AGIndustriestr. 24 P.O.Box 447CH-9434 Au (St. Gallen)SwitzerlandTel: +41 (0)71 747 57 57Fax: +41 (0)71 747 57 47 E-mail: [email protected]: www.indosa.com

PAAL VerpackungsmaschinenGmbH & Co. KG

Foehrenbachstrasse 14D-73630 Remshalden

GermanyTel: +49 (0) 7151 7007-67Fax: +49 (0) 7151 7007-60

E-mail: [email protected]: www.paal.com

Case PackersTop Loaders

Picker SystemsPouch Packaging Machines

CartonersRobotic SystemsPackaging Lines

PACKAGING MACHINES

FILLING & CLOSING CANS

WINNOWING

WASHING MACHINES(CHOCOLATE MOULDS)

WAFER BAKINGMACHINES

USED ANDRECONDITIONEDMACHINERY

TOFFEE PLANT

SUGAR SANDING

SUGAR COATINGEQUIPMENT

STARCH TRAYS

STARCH DRYERS

SCRAP RECOVERYMACHINES

Packaging end of line

USED ANDRECONDITIONEDMACHINERY

R. SIMON (DRYERS) LTDprivate road no. 3, colwickindustrial estatecolwick, nottingham ng4 2bdenglandtel: +44 (0)115 961 6276fax: +44 (0)115 961 6351E-mail: [email protected]: www.simon-dryers.co.uk

FOLDING CARTON ANDPACKAGING PRODUCTION

Duran Do¤anPrinting & Packaging inc.Ataturk O.S.BMustafa Inan Cad No:41,34555, Hadimkoy/Istanbul,Turkey Tel: +90-212-771-4606Fax: +90-212-771-4626 E-Mail: [email protected]: www.ddpack.com.tr

MACHINERY



Polysack PlasticIndustries LtdNir Yitzhak, D.N. Negev,85455, IsraelTel: +972 8 9989796Fax: +972 8 9989707E-mail: [email protected]: www.polyphane.com

For all your requirementspaper,plastic and printed

Papersticks LtdGovett Avenue, Shepperton,Middlesex, TW17 8AB, UKTel: +44 (0)1932 228491Fax: +44 (0)1932 242828E-mail: [email protected]: www.papersticks.co.uk

SETTER GmbH & CoP.O. Box 100 832, D-46428 Emmerich, GermanyTel: +49 (0)2822 91458 0Fax: +49 (0)2822 91458 30 Email: [email protected]: www.setter-germany.com

Neiman Packaging LtdBrunswick Works, Albion Road,New Mills, High Peak,Derbyshire, SK22 3HB, UKTel: +44 (0)1663 743 924Fax: +44 (0)1663 741 078E-mail: [email protected]: www.neimanpackaging.com

Speciality paperboards:GraphiArt DuoGraphiArt CardStromCardTecta

Stromsdal OyjP.O. Box 33 FI-73501 JuankoskiFinlandTel: +358 17 688 641Fax: +358 17 612 008E-mail: [email protected]: www.stromsdal.com

SPECIALITY PAPERBOARDS

PLASTIC CONTAINERSLOLLIPOP STICKS (PAPER)FILMS FORCONFECTIONERY

Consultants Snacks

ClextralZ.I de Chazeau, BP10, 42702 Firminy Cedex, France Tel: +33 4 77 40 31 31 Fax: +33 4 77 40 31 23E-mail: [email protected]: www.clextral.com

ClextralZ.I de Chazeau, BP10, 42702 Firminy Cedex, France Tel: +33 4 77 40 31 31 Fax: +33 4 77 40 31 23E-mail: [email protected]: www.clextral.com

Allen Coding Systems6 Little Mundells,Welwyn Garden City,Hertfordshire, AL7 1LD, UKTel: +44 (0)1707 379 500E-mail: [email protected]: www.allencoding.co.uk

THERMAL TRANSFERPRINTERS

PACKAGING END-OF-LINE

TWIN SCREW EXTRUDERS

SNACK LINES

FOOD PROCESSING

Advertise yourproducts for aslittle as £495 forthe whole year

per heading

Contact our sales department:Tel: +44 (0)1732 371 510Fax: +44 (0)1732 361 [email protected]

PACKAGING MATERIAL

Making chocolates in the factory, an

essential text fromKennedy’s Books Ltd

SwissChocolatier

[email protected]

Tel. +33 609705483

Knowledge & experiencebehind your premium taste

25 years in chocolate development,launch and control

NOWONLINE!

Visit:kennedysconfection.com

for our new

ONLINEDIRECTORY

BESPOKE INJECTIONMOULDED PLASTICCONTAINERS

RPC Containers LtdGallamore Lane, Market Rasen, Lincolnshire. LN8 3HZ, United KingdomTel: +44 (0)1673 840 200Fax: +44 (0) 1673 840 240E-mail: [email protected]: www.rpc-containers.co.uk

TEAR TAPE

Whencontactingcompanies,

please let themknow you saw

them inKennedy’s

Confection!



Be wise when you advertiseAs a rule, our advertisers don't trust their marketing budgets to random passers by or lottery tickets.

No... they put it our way because ABC audited circulation figures show exactly where every penny of their advertising spend goes.

Unless Daddy owns the company, we imagine you also care enough about your job not to fritter away your own budget.

For more information on ABC Certificates please contact [email protected] or visit www.abc.org.uk

www.abc.org.uk

Industry agreed measurement

www.abce.org.uk


064 Kennedy’s Confection October 2009

CANDIDLight and virtually fact free...

Ishouldn’t strictly do this but Iwould like to make anannouncement that sells

Kennedy’s a little. Candid isnormally strictly sales free andself-PR free too. But every nowand then, as in this instance, Isimply ran out of editorial spacelike a kid that keeps on runningat sports day and goes whizzingon past the finish line. So listenup, as he says unravelling thescroll and standing on the streetcorner.

“Kennedy’s is launching a newmagazine to the internationalfood industry called Food andDrink Production.” It’s a longstory, but many of you willremember the Healthy Foods andSnacks Magazine (est. 1981) thatwe publish and it’s quite clearthat we needed to offer a moreregular magazine that meets thegrowing needs of theinternational reader within thefood production sector. A journalthat is as good as, well,Kennedy’s Confection! Webelieve we have come up withjust the answer.

“THANK YOU IN ADVANCE”It’s rather like launching aconfectionery product. You havethis feeling it’s right, the worldsays no, but you just can’t shedthe feeling that if it’s done well,then it’s a yes, and there iscertainly room for a fullyinternational food and drinkproduction journal. A magazine, Imight add, that people doactually enjoy reading too. Arewe getting carried away?Perhaps we are? But no onegoes forward without a risk andalready, the response to thiswonderful journal has been mostpositive.

The new magazine based on ouroriginal journal, will come out 6times next year and we will be atFIE presenting it for 2010 and theJan 2010 issue will be availableat ProSweets too. So I thank youin advance for considering thisnew magazine from Kennedy’s.

“WHY ARE THEY LAUGHING?”Finally I do not want todisappoint you by not offeringyou a good dose of completenonsense to bring us back downto earth. It’s good to laugh andwith Christmas shopping on thehorizon I think its completelyessential.

Last Sunday, I went to Londonfor a walk in the park with thefamily. My kids had some handpuppets and decided to put themon their heads. OK so what?

They put them on their heads asit would be quote, ‘more funny’.Unwittingly, as I was walkingahead of them, I did not realisewhy all the people walking pastus were falling over themselvespointing and laughing at us. Iturned around and saw (picturedbelow) my two kids re-inventingthe toy.

These puppets were made to goon kids hands but it wasinteresting to see that they hadbecome an instant hit when wornas a hat. I made more friends inthat afternoon than in the wholeof 2009! I think I will wear onemyself when I go Xmas shoppingand perhaps I might be able tospend less this year!

Best wishes,Angus

Light and virtually fact freeCANDID

candid.qxp 2/11/09 11:39 Page 30

Innovative and varied – ProSweets Cologne. This is where the entire spectrum of suppliers for the confectionery industry can be found together with innovative products and services. Ingredients for indulgent tastes, creative packaging, the most modern of packaging and process technologies. If you have any further questions,please contact:

THE INTERNATIONAL TRADE FAIR OF SUPPLIERS FOR THE CONFECTIONERY INDUSTRY

COLOGNE, 31/01 – 03/02/2010

Koelnmesse GmbH

Messeplatz 1 · 50679 Köln · Germany

Phone +49 (0) 221 821- 0

Fax +49 (0) 221 821- 2574

[email protected]

www.prosweets-cologne.com

PRODUCTION

NEWIDEAS FORSWEET

4 daysparallel to

ISM !

210x297_GB-Kennedys Confection 1 19.10.09 14:28


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