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EDITOR’S COMMENT Welcome to Kennedy’s Confection Magazine
I
t does make depressing reading to see that cocoa prices are at an all time high at £2,396 per tonne. Gosh, I remember when it was only a few hundred quid (see leader news story – page 16). I also remember fair hotel prices. But having said that, some companies, as reported this month, have stacked away some very promising profits indeed. Take for example, Hershey’s performance with a huge 94% increase in profits. Many of the other bigger companies, Nestle included, are also reporting encouraging results. It does appear that on the face of it, the industry is picking itself up from a nasty economic fall after a much too well documented troubled time. But there were no major broken bones!
Publisher and Editor Angus Kennedy agkennedy@kennedys.co.uk Advertisement Manager Mark Neilson mneilson@kennedys.co.uk Subscriptions Sophie Kennedy subs@kennedys.co.uk Company Accountant Nicky Wharton nwharton@kennedys.co.uk Journalist Kristiane Henney khenney@kennedys.co.uk Production Manager Robbie Patterson rpatterson@kennedys.co.uk
Kennedy's Confection magazine is available by subscription at the following rate for 12 issues: UK £99 Europe £135 Rest of World £150 All enquiries to subs@kennedys.co.uk
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 post@kennedys.co.uk www.kennedysconfection.com Kennedy’s Confection ISSN 1461-4324 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.
Set-up in 1890, Kennedy's Confection is the longest-established magazine in the trade, and is distributed exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products. Total circulation 5881 Overall readership 41,167 (90% outside the UK)
Certificate of average net circulation for the 12 issues distributed between July 2008 - June 2009 Printed by The MANSON Group Kennedy’s Confection is published by Kennedy’s Publications Ltd, Registered in England No. 01160274. Entire contents © 2009 Kennedy’s Publications Ltd. Material may not be reproduced in any form without the publisher’s written approval. For details on reprints and permissions, contact the director of Kennedy’s
“OPPORTUNITY LIES AS THE DUST OF DISASTER SETTLES”
Now, as I write, the UK is bracing itself for another unwanted government; times are all about to change, for the better or worse? We decide. The media reckon it will be a hung parliament (I write on polling day so we do not know the outcome). But I must say, if I had my day as the king once again, I would think about hanging most, but not all, politicians for lying about everything they promised. It’s not on. But we will spare them this time, shall we? They can’t run the country, it’s a crap job and we can live with the thought that we can at least accept that they are incompetent. We change and move on regardless of our useless governments by looking at new innovations and it’s mainly the companies that don’t change or innovate that soon wonder why they are being left behind. One company that always seems in tune with this subject is Barry Callebaut. I had the pleasure of interviewing Patrick Hautphenne, (this months’ interview page 28) who interestingly, says that no matter what innovations you have, it doesn’t matter, the product has to taste good. So, as the cloud of our neighbour’s Volcano looms once more, uncertain times provide more opportunity. The effects of this are well reported in this month’s issue of Food and Drink News Review (please subscribe, page 42!). Food has not been able to get around the globe with Ghana and Kenya suffering acutely due to the ash levels preventing exports. No sooner has the dust settled and we have to get our heads around the giant US oil spill that is being reported as the worst man-made disaster in history. But you know what? It can be positively depressing. More people will feel the blues and subsequently we know that if they feel that, they will eat more chocolate! Thank you all for your kind words of feedback of our features and interviews. Angus Kennedy editor@kennedys.co.uk
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CONTENTS In this issue of Kennedy’s Confection Magazine...
28
Cover Story: Interview with Patrick Hautphenne, Barry Callebaut
NEXT ISSUE...
36 The Big Interview Zed Candy talk to Angus Kennedy about their wonderful world of confectionery Equipment focus Extruding equipment and toffee & fudge production updates Bagging materials and equipment Get the latest developments in Kennedy’s Confection Fruit and Nuts Natural ingredients or fruit based alternatives? Theegarten talk to Kennedy’s Angus Kennedy visits the German packaging company Antioxidants and Confectionery Should we believe the hype? Coming up... Angus Kennedy travels to Belgium to meet Fons Maex, Managing Director of Kim’s Chocolates
Automation Advances
16 A Cocoa Powder Chronology
REGULARS
FEATURES
04
16
Breaking News London cocoa prices hit a 32year high, first-quarter profits are announced, EFSA re-evaluates food colourings and all the rest of the industry’s essential news stories.
12
New Products Brand new finished products from around the world.
A Cocoa Powder Chronology As cocoa prices reach a threedecade high, Kennedy’s looks at the history behind the economics.
20
Innovation-led Technology We catch up with the latest developments in wafer and cereal bar manufacturing.
34
28
42
32
Also this month We squeeze in even more confectionery updates for your enjoyment. Food & Drink News Review Subscription Offer Don’t forget to guarantee your copy of our sister title – This month: The effect of the volcanic ash cloud on food and drink supplies worldwide.
43 45
Classified
Directory Looking for something? Don’t pass by our packed directory section.
56
Candid Angus Kennedy’s take on the life, the universe and confection.
Cover Story: Interview with Patrick Hautphenne, Barry Callebaut Angus Kennedy finds out more about sustainability in cocoa production. Company Profile: Freekee™ Find out more about this inventive, imaginative Spanish confectionery company.
36
Automation Advances Kennedy’s take a look at how automated and pick & place packaging technology has evolved.
Send your Editorial for review to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
TPP - Total Processing & Packaging 25 – 27 May 2010 NEC, Birmingham Visit us at Hall 5 Booth 5630 We look forward to seeing you!
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Produced and packaged as promised. Bosch.
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006 US demand
009 Nestlé
For sugar freefalls
Discover Salmonella at plant
009 Cadbury To host mini-Olympics
010 Finance Results for the quarter
Send your news first to Kennedy’s editor@kennedys.co.uk
The Latest News from the World of Confection
London cocoa futures reach 32-year peak Favourable currency fundamentals and recovering demand pushed London’s cocoa futures to a 32-year high. July’s cocoa increased to an intra-day peak and contract high of £2,396 per tonne on Tuesday 27th April. The cocoa revival began in North America, where the first quarter grind rose by 16.17%. This is a key indication of demand, and the increase was stronger than expected. Chocolate maker Hershey’s forecast-exceeding first quarter profits were another decisive factor. However, some analysts suggest that prices are too strong, and may soon need correction. Yet London cocoa is reportedly to test higher targets of between £2,570 and £2,554 per tonne. “The trigger point was definitely the higher than expected North American grinding figure,” said Commodity Strategist Kona Haque from Macquarie Bank. Growth was slower in Europe, yet the first quarter grind still grew by 8.1%. “You would expect that because the North American economy is moving so much faster than the European,” Haque added. “The cocoa market contin-
ues to climb on better news about demand,” writes Commodities Strategist Tobin Gorey in JP Morgan’s softs market report. “Grindings data, reported a couple of weeks ago, was supportive for the market. Customer demand looks solid too.” Reuters say that investment in sterling-dominated London cocoa futures has been made more attractive by a weak pound driven by fears of an inconclusive result to the British General Election later this month. A more worrying underlying
cause for the price hike was described by Fortis Bank Nederland as a “serious structural deficit”. Ivory Coast, which supplies around 40% of the world’s cocoa, had seen slowed production after a strong start, additionally influencing prices. However, farmers need to expand their cocoa plantations by around 100,000 hectares a year to avoid serious supply shortfalls. Farmers in the country have been discouraged from doing so by political instability, and with many trees more than 30 years old, past their production peak, supply issues seem likely.
EFSA food colour re-evaluation results The European Food Safety Authority (EFSA) has concluded its re-evaluation of three colours as part of its ongoing assessment of all food additives permitted in the EU. The organisation’s Scientific Panel on Food Additives and Nutrient Sources (ANS) gave their opinion on the use of Brilliant Black BN (E 151), Brown HT (E 155) and Brown FK (E 154). Brilliant Black BN (E 151), which is used in a range of goods
including bakery products, was confirmed as being safe with an Acceptable Daily Intake (ADI) of 5 milligrams per kilogram of body weight. This is the same level as originally established in 1984. For the colour Brown HT (E 155), used in confectionery, bakery and soft drinks, the Panel halved the previous ADI to 1.5mg/kg bw. “This is because adverse effects, such as slightly reduced weight gain, were noted in animals following long-term exposure to Brown
HT at lower levels than those which were used to determine the ADI in previous evaluations,” the Panel explained. According to the ANS Panel, it was not possible to reach a conclusion on the safety of Brown FK (E 154) because of ‘significant limitations’ in the toxicological data. The EFSA is to assess approximately 30 more colours over the next few years, with the results of Amaranth (E 123) and Litholrubine BK (E 180) due in June.
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Send your news first to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
©2010 Cadbury plc
Cadbury has introduced an on-pack promotion for their Dairy Milk bars, while stocks last. Single bars of Dairy Milk, Dairy Milk Caramel, Dairy Milk Fruit & Nut and Dairy Milk Whole Nut will be priced at 45p, with a red and yellow pack flash. The promotion coincides with the new Glass and a Half Full Production, ‘Cocoa Charmer’, and comes at a time of increased awareness of the brand, following the Kraft Foods takeover. Dutch-based company Tromp have opened a new sales office for the bakery industry in the UK and Ireland. Robert Done, whose entire career has been within the bakery industry, has been appointed as General Sales Manager. Turnkey systems and equipment from the three companies in the Group – Tromp, Vanderpol and Den Boer – will be marketed from the office. Wrigley will swap the aluminium foil wrappers for paper in the packaging of its five leading chewing gum brands. The move will save around 850 tonnes of aluminium foil, as well as reducing the company’s packaging costs by 13%. Tate & Lyle have reached a sugar supply agreement with Jamaica, securing around 10% of its annual stocks.
Nestlé unveil new-look Kit Kat Senses
© Nestlé UK Ltd 2010
News in Brief
Nestlé Confectionery has given its Kit Kat Senses a makeover to try and enhance the product’s appeal to women. From the beginning of May, the new look packs will be on the shelves, featuring an enlarged Kit Kat logo with an intricate swirling design marketed towards women.
A survey conducted in 2009 showed that 62% of Kit Kat Senses buyers were female, compared with 34% of Kit Kat 4 Finger consumers. The makeover is designed to contribute to this trend. Nestlé UK Trade Communications Manager, Graham Walker, says, “This
Zed Candy target younger audience with ‘Emerald’ relaunch
US demand for sugar-free falls
The Irish confectionery manufacturer has exclusively told Kennedy’s that they have relaunched their established ‘Emerald’ product from Oatfield. The rebranded 56g packaging has been reformatted to attract younger consumers.
A new report from L e a t h e r h e a d International has found that the sugar-free market in the US has shrunk in recent years. Although sugar-free sweets hold a limited share of the market, there has been increased interest in sugar-free chewing gum The report’s authors claim that customer concern over the safety of artificial sweeteners was behind the drop in demand. 45% off US adults are said to be looking to reduce their consumption of sweeteners such as sucralose and aspartame. All sweeteners used in the US and the EU have
new look will have greater stand-out on shelf and ensure that shoppers will be able to find Kit Kat Senses more easily. As a result, retailers should look out for the new packs and stock up as soon as possible.”
to be approved by food safety experts. However both the media and scientific literature continue to question the authorisation of artificial sweeteners, especially aspartame. Although demand for sugar-free is falling in the US, Leatherhead say that in certain European markets, sugar-free ingredients are well established. In France, sugar-free varieties make up 70% of the pocket confectionery sector. Sugar-free versions account for over a third of volume sales in both France and Spain. The UK and Germany have sugarfree sectors of the confectionery market taking up 11% and 10% respectively.
Study: Erythritol possible sugar replacement in cookies Research from Taiwan has found that it is possible to manufacture cookies using erythritol as a partial sugar replacement without altering sensory quality. Before the study, researchers at Hungkuang University and National Chung-Hsing University said, “There is no published information on the effects of erythritol on the quality characteristics of cookies. It would be beneficial to develop the novel formulation of cookie production with erythritol.” Danish cookies were for-
mulated with erythritol replacing 0%, 25%, 50%, 75% or 100% of sugar (sucrose). After baking there was no perceivable difference in moisture, protein or fat content in any of the biscuits made with full, partial or no replacement sugar. Seven trained tasters assessed the cookies and noted that there was no difference in moistness or hardness, but they did experience the ‘cooling’ effect with the higher erythritol levels above 50%. The tasters also noted no difference in the colour,
flavour, hardness and sweetness of the cookies compared with up to 50% sucrose replacement, however higher levels decreased sensory qualities. The researchers said in conclusion that, “A partial replacement of erythritol for sucrose in Danish cookies may produce healthier and lower-calorie cookies to humans.”
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Send your news first to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
News in Brief
According to UK-based Churchill Pet Insurance, 10% of cat and dog owners risk poisoning their pets by feeding them chocolate. United Biscuits are to switch to rPET (recycled polyethylene) for all its thermoformed trays by the end of 2010. The move means the company can increase the amount of recycled packaging in its range. US billionaire investor Warren Buffett is continually critical of the Kraft/Cadbury deal, describing the acquisition as ‘dumb’ at Berkshire Hathaway’s annual shareholder meeting. Leading researcher Dr Christine Lang says that probiotic gums and candies show potential in reducing rates of tooth decay. A study published in Food Quality and Preference has found that common food gum CMC (Carboxymethylcellulose) may mask the bitter taste of polyphenols, allowing the formulation of foods with antioxidant compounds. A Sensory Science PhD candidate at Cornell University, USA, has said that trigeminal sensations are an area for product development innovation. Michael Nestrud, when speaking at the Research Chef’s Association conference, said that hot, cold, spicy, tingling and electric sensations as seen in some candy products already, could be used to create more niche, new products.
Cadbury to host mini-Olympics Confectionery company Cadbury are to stage a set of mini-Olympic Games across the UK. The official ice cream and confectionery sponsor of the London 2012 Olympic Games is to recruit 2000 paid-for and volunteer ambassadors to run the events. Cadbury signed a deal with charity Groundwork to
organise the Cadbury Spots V Stripes-themed games. Universities, village fêtes and sports clubs will hold the community-level sporting encounters. Phil Rumbol, Cadbury’s outgoing Marketing Director, said, “This is all about the ethos of the Olympics. These games can be anything from a five-a-side football competition to people
racing to Costa Coffee at work to see who gets the fastest time.”
Nestlé discover salmonella at US plant A Nestlé production line was shut down after a salmonella test on a batch of chocolate chips returned positive results. A spokeswoman for the confectionery company said that a product recall was not necessary as none of the contaminated morsels had left the plant. The Wisconsin
site was at the centre of a previous salmonella scare when the bacteria was found during routine testing in February. The line was closed for additional cleaning, and is expected to be running again from the 4th May. Nestlé said that testing was being carried out to establish the
source of the outbreak, adding that cocoa beans, like other raw agricultural products, can carry salmonella.
Soluble fibres could offer gelatine replacement Singapore-based scientists have conducted a study investigating the potential for soluble fibres as gelatine replacements. The study from the National University of Singapore and the Nestlé R&D Centre in the city found that a combination of sugar and agarose could be used
in confectionery applications. The report is included in Food Hydrocolloids, in which the scientists state that although gelatine is “the most frequently used structuring agent in confectionery, it is increasingly falling ‘out of fashion’ with consumers and producers alike”. A combination of kappa-carrageenan
and sugar, and agarose and sugar showed better elasticity when used with higher levels of sugar than gelatine. “This rather underresearched area has other applications, for example, flavour encapsulation and preservation of bioactive molecules in glassy polysaccharide matrices,” the scientists added.
Mars file flavanol lawsuits Mars Inc, have filed a series of lawsuits over the sale and promotion of cocoa flavanols. Cocoa flavanol supplier Naturex, who make Cocoactiv; supplement m a n u f a c t u r e r s Nutraceuticals, makers of Solaray; and Life Extension
Foundation, who manufacture Cocoa Gold products, were all targeted over the sale and promotion of supplements for patented uses. Mars is the maker of CirkuHealth™ branded cocoa flavanol supplement products. For two decades, the company has studied
the process of measuring and maximising the retention of cocoa flavanols. Mars’ study on the related health benefits of flavanols has produced over one hundred scientific publications. The lawsuit is in line with Mars’ commitment to enforce its patent portfolio.
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Send your news first to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
Finance Focus Poor Easter dampens Thorntons profits UK chocolatiers Thorntons blamed poor weather earlier in the year for a 4.9% drop in own-store sales. Although sales since January have been up by 3.1%, full year profits are now expected to finish around £7.5m compared to analyst expectations of £8.9m. Shares fell by 15p to 110p. Cargill see ‘broad based’ growth Earnings from continuing operations at international food producer Cargill reached $729m in the fiscal 2010 third quarter. The company say they realised a $169m net gain from discontinued operations. Excluding earnings from its majority investment in The Mosaic Company and from discontinued operations, results almost doubled from last year’s third quarter. “The growth in Cargill’s third quarter earnings was broad based, with all five of our business segments posting improved results from a year ago,” said Greg Page, Cargill Chairman and CEO. Cognis: Sales volumes recover to pre-recession levels Sales volumes have almost returned to prerecession levels, say Cognis. Revenues grew by 10.6% to €728m on the back of improved trading conditions and demand, especially across Europe. Nestlé’s first quarter figures lifted by emerging markets Swiss confectionery group Nestlé released forecastbeating figures for the first quarter of 2010, recording group sales totalling CHF26.3bn, representing 6.5% organic growth and 4.8% real internal growth. Paul Bulcke, Nestlé CEO, comments, “Our strong sales performance in the first quarter confirms we are capturing opportunities in our different growth pillars, both in emerging and developed markets, even in a global economic environment which remains challenging.” Sales in the Americas reached CHF7.6bn, with European sales hitting CHF5.3bn.
Finance News An interesting set of first quarter results emerged this month. Many markets are now optimistically looking towards growth – will confectionery companies follow suit?
Symrise ‘almost double Q1 profits’
Hershey performs beyond expectations
German-based Symrise AG saw sales at local currencies grow 13.2% (12.8% at actual rates), The company say they grew across all divisions and regions due to rising demand and the normalisation of order patterns. Group EBITDA rose by 42% to €83.3 million. Net income for the period nearly doubled from €20.9 million to €40.4 million. Earnings per share were up from €0.18 to €0.34. The strongest growth in sales was in the Asia Pacific region, where an 18% (17% at local currency) increase was posted. The Flavour and Nutrition Division saw sales rise by 12%.
Hershey enjoyed a 94% boom in first quarter profits, with net sales up from US$1.236bn to $1.408bn. Thomas Reuters analysts had expected revenues of $1.29bn. Net sales at the company grew 13.9%, aided by volume gains and seasonal shift in volume from the previous quarter. Hershey said that international growth and foreign currency rates also influenced the figures. Base volume trends also exceeded expectations, and US retail takeaway for the period up to 20th March was up 7.5% in areas which account for over 80% of Hershey’s retail business.
Barry Callebaut excels in local currencies Cocoa supplier Barry Callebaut announced sales results for the first six months of the 2009/10 fiscal year. Sales volume was up 7.8% (47,616 tonnes) with Gourmet & Specialities products performing especially well with 18.1% growth. Sales revenue increased by 8.4% in local currencies (+4.5% CHF) with net profit for the period standing at CHF 145.7m, up 5.3% local currencies at 1.6% in CHF. Barry Callebaut say that the global chocolate market bottomed out in the first quarter of the fiscal year, but the second quarter showed some improvement. Kraft Foods to report results on May 6th See Kennedysconfection.co.uk for a finance update
Kennedy’s Opinion Hotels charge more than double normal prices for exhibition week Kennedy’s have just tried to book a hotel now in Cologne, Germany for ISM exhibition week. We know this story has been done to death but nevertheless, we are relentless in our campaign to tell greedy hotel owners to get real and not so openly rip off much needed visitors to trade exhibitions that contribute greatly to the economy of the cities that they visit. Here’s our quote from a quality hotel within walking distance of Koeln Messe, where ISM 2011 is to be held. The day before the show starts, one room costs €113. Then on the first night of the show, the same room will set you back a whopping €279 per night! That’s another €166. Sorry, but that is the most blatant
example of the exploitation of increasingly hard-earned company profits. It’s said that this is the number one visitor gripe when traveling to a trade show, and nothing seems to be getting done about it. But now it looks like it has contributed to a drop in numbers. Air fares have dropped, company profits have dropped and put those together with high hotel prices, it can only mean one thing- a potential drop in business visitors who have had to cut staff out of the trip because the company can’t afford the hotel stay. Surely if hotels had a fair pricing structure then more people would visit trade shows. Hotel prices are a farce and something should be done about it.
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NEW FINISHED PRODUCT REPORT What’s New Send your New Products to khenney@kennedys.co.uk
What’s
NEW
Starburst Tongue Tangles Country: UK Price in Euros: €0.47/ €1.41 Mars Range Extension – 17/5/10
Starburst Tongue Tangles are a tangy, sour centre version of the original Starburst sweets range, available in three flavours; Banana & Mango, Apricot & Cherry and Blueberry & Lemon. Available in both a stick pack and a share bag, the new range is being targeted at consumers of the fruit confectionery sub-category – a sector that Mars say grew by 3.8% last year. PR Manager, Gareth Streeter, commented, “We are really excited about the launch of Starburst Tongue Tangles. Starburst is the No.1 fruit chew in confectionery, and we are sure that the new range will be a big hit with consumers this summer.”
Walkers Nonsuch Toffees Walkers Nonsuch Limited have launched new Walkers Nonsuch 150g bags. The company draws on its traditional heritage and combines a retro feel with modern colours. Six flavours are available; Assorted Toffees, Treacle, Liquorice, English Creamy Toffees, Nutty Brazil and Milk Chocolate. The new design features a tree, a boy flying a kite and a nostalgic Walkers delivery van. Walkers say they are giving the consumer a feeling of naturalness and simplicity. The toffees contain no artificial colours, preservatives or hydrogenated vegetable oils. The bags are available in shelf-ready displays of 12.
Some Like it Hot
Milky Way Simply Caramel Country: USA Price in Euros: €1.22 Mars New Product – March 2010 The Milky Way Simply Caramel bar is described as a rich milk chocolate surrounding nothing by caramel. This kosher-certified product provides 250 calories.
Produced in association with
Country: UK Price in Euros: €2.15 JME New Brand – March 2010 Described as a rich dark chocolate with a kick of chilli, this 99% Fairtrade product is organic with a high cocoa content. The handmade bar is gluten free and suitable for both vegetarian and vegans. The labelling displays the Soil Association Organic Standards symbol.
Goldbaren
5 Sugar Free Gum
Country: Germany Price in Euros: €2.99 Haribo Range Extension – March 2010
Country: USA Price in Euros: €1.22 Wrigley New Product – April 2010
Haribo’s characteristic bear-shape fruit flavour gums are now available in a 450g plastic container.
This mouth-freshening sugar-free gum delivers a long lasting flavour. It is available in ‘React’, a unique flavour. Wrigley say the product contains 35% less calories than sugared gum. Contains sorbitol and both natural and artificial colours.
www.innovadatabase.com
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NEW FINISHED PRODUCT REPORT What’s New Get the latest Product News at kennedysconfection.com
What’s
Simpkins Travel Sweets The UK’s original travel sweet manufacturer, Simpkins, are producing smaller tins and pack sizes specifically for the Japanese market. The sweets themselves will also be downsized and will be available in a variety of new flavours including Coffee Caramint, Sour Lemon, Tropical and Strawberries & Cream. The tins will carry a lower price point. Adrian Simpkins, Managing Director, says, “About 10% of our sales are exports to Japan. It’s an important and loyal market or us to grow, and to demonstrate our commitment, we have tailored our product to the increasing consumer demand for smaller packaging.”
Luxury Artisan Chocolates Country: UK Price in Euros: €5.14 Tesco Range Extension – 18/3/10 These Cocopia Luxury Artisan Chocolates are subtly private label. The pack contains the following flavours: Black Forest gateaux., Raspberry Bombe, Pistachio Mousse, Pot au Chocolat and Crème Brulee. The 130g rigid board box measures 144mm square, and the product is suitable for vegetarians.
NEW Dove Dusk Chocolate Country: Canada Price in Euros: €2.06 Mars New Product – April 2010 Dove Dusk Chocolate contains three individually wrapped portions of milk chocolate squares with a hint of dark chocolate. Each is wrapped in foil and held in a 100g cardboard wallet. Each 33g portion contains 180 calories and the product is certified Kosher.
Werther’s Original Caramel Chocolates Country: Canada Price in Euros: €1.85 Storck New Product – April 2010 These dark-cream chocolates made with European milk chocolate are available individually wrapped inside a 125g plastic foil pouch. They are said to offer the taste of dark marbled with smooth, creamy caramel alongside the Werther’s Original flavour. Storck describe the consumption of the product as a ‘meltin-your-mouth’ taste experience.
The Big Easter Bunny Assortment of Sweet & Chocolates Country: South Africa Price in Euros: €2.24 Clicks New Product – March 2010
Eclipse Cool Breeze Mints Country: Australia Price in Euros: €1.22 Wrigley Range Extension – March 2010 Fifty sugar-free mints in a handy metal tin. The product is said to be a powerful breath freshener.
News has just reached us of this bumper Easter basket – an assortment of sweets and chocolates in a large Easter Basket themed cardboard box. The Easter edition contains Wine Gums, Kit Kat, Speckled Eggs, Smarties, Yogueta Popsicle, Lunch Bar, Mallow Egg and Chocolate Bunny. The product is wrapped in recyclable packaging.
Produced in association with
www.innovadatabase.com
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NEW FINISHED PRODUCT REPORT What’s New Send your New Products to khenney@kennedys.co.uk
What’s
NEW
Bournville Fine Dark Chocolate Country: Philippines Price in Euros: €1.15 Cadbury Range Extension – March 2010 The decadent bar of Bournville Fine Dark Chocolate with Fruit and Nuts is 45% rich in cocoa and contains natural antioxidants.
Rainbow Chewy Dragees Country: Singapore Price in Euros: €0.36 Hup Seng Perusahaan New product – March 2010 Mentos Rainbow Chewy Dragees are fruit flavoured chewy dragees in a 37.5g paper wrapper.
Famous Names liqueurs Elizabeth Shaw is well known for its Famous Names collection. For Christmas 2010, the range is being updated with the addition of a Harveys Bristol Cream variant. The new 165g gift box has a retail price of £5.99, and joins the popular Famous Names Signature Collection gift packs. Also new for Christmas will be the Famous Names Café Liqueur Collection, featuring 20 dark chocolate coffee liqueurs in Irish Cream Latte, Coffee Liqueur Cappuccino, Orange Mocha and Amaretto Espresso. Available in a 75g presentation box, the collection retails at £2.99
Lion White Chocolate Bar Country: Denmark Price in Euros: €0.67 Nestlé New Product – March 2010 This extra-crispy bar is made up of 42% white chocolate, 30% toffee and 5% crunchy grains, all contained in a foil wrap.
Fruhlingseier Trüffel Eier Country: Germany Price in Euros: €0.89 Confecta Susswarenhandel New Product – March 2010 A limited edition product, these White Chocolate Eggs come in Marc de Champagne and Cherry flavour. .
Produced in association with
www.innovadatabase.com
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COCOA POWDER Special Report
A cocoa price chronology Where will prices go next? Cocoa bean prices recently hit a 32-year high – so it follows that the price of cocoa powder will also have risen dramatically. Powder prices have tripled compared with last year, but the two are not linked as directly as one might think.
Historically, the correlation between the price of beans and that of powder is weak,” explains Pieter van Amelrooij, Director, Worldwide Powder Sales at Cargill’s Cocoa and Chocolate business. “There are periods when both are high – the position we’re in at present – but there are other factors at work too.” As an internationallytraded commodity, the cocoa butter price is volatile, fluctuating greatly from day to day. Butter prices are quoted as a multiple of the bean prices established on the terminal markets in London and New York, the ‘ratio’ which depends on supply, demand and cocoa bean prices. Often butter prices follow the daily fluctuations of bean prices, however there have been exceptions. In 1978/79, when the majority of butter buyers had taken a ‘long-cover’ (extended forward coverage), powder buy-
ers had such short cover that they could not postpone buying. This coincided with a severe crop failure. The bean prices skyrocketed, the butter buyers waited on the sidelines and the powder buyers had to accept the increased bean prices. A similar powder price rise occurred in 1984, then, for approximately 15 years, prices gradually lowered. “With powder prices stable and relatively low, demand increased as manufacturers found more innovative uses,” explains van Amelrooij. “From 2000-2003, powder demand started to overtake that of butter, which forced the powder price up.” Following this peak, a reduction in the amount of powder used in recipes eventually stabilised demand and price. The current economic recession has negatively impacted demand for both chocolate and cocoa butter. “By late 2008, the demand for butter
had fallen to the extent that it could no longer absorb price fluctuations in the bean market. Simultaneously, bean prices rose due to a combination of weather conditions, scarcity of production and speculative soft commodity markets,” says van Amelrooij. Powder prices had to rise to compensate. “Another factor was that some powder producers mothballed their plants due to the poor margin structure, reducing the amount of powder available.” This production decline mostly affected marginal industries in countries around the Equator. The production of ‘low quality’ powder fell below demand, so some customers switched to medium and high quality powder. Demand for such powders therefore increased, causing supply tensions. “If there’s a good crop this year and the bean market relaxes, if chocolate consumpContinued >>
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A sustainable business breakthrough in cocoa and chocolate Innovation at Cargill Cocoa & Chocolate begins at the source of our cocoa. With over 50 years of experience in originating high quality cocoa, we have long been involved in building a world class supply chain. So it’s no surprise that we have led the way in initiating sustainable cocoa production. As a result, we are now able to bring the first fully certified sustainable cocoa and chocolate to the market. We have long been on the ground in cocoa producing countries, contributing to better quality, higher yield and community improvements to make cocoa farmers more successful, now and for generations to come. From there, it was a logical step to co-found the UTZ Certified initiative, to promote socially, environmentally and economically sustainable farming. The first fully UTZ Certified beans recently arrived from Côte d’Ivoire to guarantee your consumers an excellent cocoa and chocolate experience – from sustainable start to delicious finish. This breakthrough in sustainable sourcing is a clear example of how we see innovation: combining the essentials to deliver a better solution for all parties involved. If you’d like to know more about this and other cocoa and chocolate innovations, please contact us at cocoa_chocolate@cargill.com
collaborate > create > succeed™ © 2010 Cargill, Incorporated
www.cargillcocoachocolate.com www.cargill.com www.cargillcocoachocolate.com
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<< Continued
tion recovers, strengthening butter demand, then the idled capacity will be brought into production again and we should see powder prices returning towards a more balanced market. Quite a few “ifs” though,” says van Amelrooij. In view of the high level of uncertainty, it’s essential for cocoa buyers to stay in close contact with suppliers to determine the right time to buy and the desired length of their cover. Suppliers have better access to crop information and changing market conditions. Many powder customers have been shocked by the recent price rises and are looking for ways to reduce risk. Tools have been developed for cocoa butter, cocoa beans and cocoa liquor, products that have a direct relationship with the terminal markets of London and New York. However, as the correlation between powder and bean prices is imperfect, these may increase risk levels rather than reduce them. “It will be a while before the cocoa powder market quietens down,” says van Amelrooij. “With so many fac-
tors involved, it’s never going to be an easy product to predict. We will continue to use our experience and presence through the supply chain to interpret the multiple factors influencing the market for the benefit of our customers.” As originally reported in the August 2009 edition of Kennedy’s Confection, Swedish company AarhusKarlshamn (AAK) have established their bestselling cocoa butter equivalent ILLEXAO™. With the current cocoa price being so high, AAK say they offer cost savings with no compromise on quality. It is said to be possible to replace cocoa butter with ILLEXAO™ at a 1:1
ratio without affecting quality or processing parameters. Although the cocoa butter equivalent can be added from 1100%, AAK recommend two options to enable manufacturers to meet labelling requirements. In accordance with EU legislation, manufacturers can add cocoa butter replacements at up to 5%, and the product still be labelled as ‘chocolate’. AAK say ILLEXAO™ can simply be labelled as ‘vegetable fat’. This is claimed to be a costeffective option when it is essential for the word ‘chocolate’ to appear on packaging. For products in which ILLEXAO™ makes up more than 5% of the chocolate, the labelling has to reflect this. It cannot be branded as a ‘chocolate’ product, however the only labelling required is ‘vegetable fat’. This would not be a problem for goods such as countlines, pan coated products or other products sold for their brand or price. AAK say this option yields substantial savings on raw materials. ILLEXAO™ is suitable for moulding, coating and for use as a chocolaty filling. AAK claim it is easy to process, and offers consistent quality, making the product one of the biggest sellers for the company.
TRADITION, EXCELLENCE AND NOW CHOCOLATE! Recognized as a world leader for nearly a century, deZaan ’sTM success is built on the quality of its products, a focus on innovation, and a passion and knowledge of its people. This tradition of excellence is what drives deZaan to become the preferred supplier of cocoa and chocolate solutions. Now this tradition of excellence extends to a full line of European chocolates. Whether manufactured in Belgium, the United Kingdom or Germany, deZaan chocolate represents an impressive new alternative. We invite you to explore the potential of our diverse range and learn more about our world of chocolate and cocoa.
Every day, the 28,000 people of Archer Daniels Midland Company turn corn, oilseeds, wheat and cocoa into food products which are delivered around the world through ADM ’s premier crop origination and transportation network. ©2010 Archer Daniels Midland Company www.adm.com/dezaan / admcocoainternational@adm.com
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WAFERS & CEREAL BARS Innovation-led technology
Innovation-led technology Wafers and cereal bars are potentially diverse, innovative products, offering manufacturers a background for a range of flavours and inclusions. The production techniques are equally varied, with equipment developers looking for ways to give producers as many options as possible from one piece of machinery. As design ideas advance, so does the technology. Kristiane Henney takes a look at how the industry is keeping up.
Franz Haas Waffel- und Keksanlagen-Industrie GmbH have established their range of wafer plant for the manufacture of a variety of wafer products. Wafers offer diversity; manufacturers can choose different shapes, formats, and engraving patterns on the surface. Taste, however, will always be a decisive factor for consumers. Franz
Haas say cream fillings play a major role in the taste experience, and to meet this challenge they have developed the new FSTM-Vertikal, an updated version of their conventional film spreading FSTM machine. Two methods of wafer cream spreading are generally used – contact spreading and film spreading. In the case of
contact spreading, cream is applied with direct contact between the wafer sheets and the spreading roller. Film spreading is more sophisticated; a stripping knife removes the cream from the spreading roller so that a cream film is created. This is then laid smoothly onto the wafer sheets, with no direct contact between the spreading roller and the sheets themselves. Film spreading allows higher capacities to be processed – up to 50 creamed Continued >>
NIELSEN enrobing Line
The Nielsen MASTER enrober is an advanced, universal enrober for chocolate and compound masses. Designed for all common enrobing tasks with tempered and non-tempered chocolate, the MASTER enrober is built for non-stop, quality production of a wide range of bakery, biscuit and confectionery products. For smaller productions choose the Nielsen JUNIOR enrober or the Nielsen BABY-FLEX enrober. phone: +45 4434 8000 www.aasted.eu
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wafer sheets per minute. Larger wafer sheets can be used because the process is gentler, and greater quantities of cream can be applied more exactly with uniformity. Film spreading also allows the application of more ‘difficult’ materials such as caramel, jam and other viscose creams, thus offering a wider range of taste variations. Although film spreaders allow manufacturers to produce more innovative wafer products with higher outputs, conventional film spreading machines take up a great deal of space as they tend to be rather long. Franz Haas have solved this disadvantage with the FSTMVertikal’s compact design. The integrated wafer cooler is vertical, as is the buffer magazine. It’s claimed that it’s even possible to easily upgrade existing wafer lines by simply replacing the conventional sheet cooler and contact the cream spreader with the one machine.
Wafer sheets are fed from the baking oven into the vertical elevator where they are cooled, without stress being applied to the product. Sheets to be creamed are then moved to the wafer book builder, and then passed below the film spreading head. The spreading itself is initiated by photocells. Cream is continuously applied to the wafers by the stripping knife, and then the sheets are combined into a book by two rotating spirals inside the book builder. The new FSTM is said
to improve production stability. It is capable of buffering up to 20 wafer sheets, giving the manufacturer time to deal with any processing problems without interrupting production. The spreading and wafer book building areas are fully enclosed, offering better hygiene and safer operation. Versions of the FSTM-Vertikal with two or three spreading heads are available, allowing even more innovation with the potential for wafer books to contain different cream fillings. Additional options such as automatic control of the cream within the hopper and a caramel spreading device are available. Franz Haas say the FSTM-Vertikal focuses on improved production line efficiency whilst giving manufacturers the right tools to maintain high standards with a wide variety of possible end products. Dutch company Tanis Food Tec (TFT) specialise in wafer
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WAFERS & CEREAL BARS and filling equipment and offer ideas and process solutions to manufacturers. TFT have designed a complete line for the production of bite-sized, hollow, chocolateenrobed wafer balls containing aerated cream. This comprises of a ball-mill grinding system, a RotoTemp continuous cream crystalliser, a continuous aeration (RotoPlus) and a special film spreader. The components work together to create a product which TFT say contains no gaps inside, with creams of up to 20-micron fineness at a 0.8 density. TFT have developed a wafer filling application designed to appeal to health conscious consumers. The high nutrition wafer bar is filled with two types of cream: a white coloured cream containing milk powder, and a nougat cream with inclusions of fruit and/or nuts (for example, raisin, cranberry, almonds or macadamia). The cream layers are given structure through tempering and aerating, and TFT offer solutions for spreading cream evenly onto the wafer bars. Equipment to produce chocolate with notable air bubbles (1-3mm in diameter) is also available from TFT. The bubbly chocolate is then deposited onto wafer sheets, and it is then possible to enrobe the filled wafers. Custom-made tempering and aerating equipment, pressurised depositing and cooling machinery is available for a range of wafer and chocolate products.
© AGphotographer - Fotolia.com
Innovation-led technology
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Sipal Partners of offers fers a wide w variety of sweetening and technical t sectors thanks functionalities for all se ctors of the agri-food industry tha anks to its unique range of concen ntrates, fr om or ganic cer eals and dried d fruits concentrates, from organic cereals ((cereal cereal ssyrups, yrups, g glucose lucose syrups, syrups, glucose-fructose glucose-fructose syrups, syrups, fructose fructose ssyrup, yrup, maltodextrines, maltodextrines, dextrose, dextrose, sstarch, tarch, gluten, gluten, cereal cereal jjuice uice concentrates and concentrates). and natural concentrates a nd fruit fruit jjuice uice c oncentrates). A clean clean a nd n atural production pr oduction pr process ocess allow allows ws us to pr preserve eserve the nutritional adv advantages vantages i iti ll present initially presentt in i the th cereals c eals cer l and d fruits. f it Please Pl contact t t our R&D team: www.sipalpartners.com www.sipalpartners.com - info@sipalpartners.com Ph.: + 32 87 69 33 40.
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WAFERS & CEREAL BARS Innovation-led technology << Continued
S A Martin Lloveras, based in Barcelona, have entered into a collaboration with Schneider Electric to develop the Lexium Motion Controller, a shaft control system for use with the SIMA Moulding line and the BK bar forming line. The Lexium Motion Controller was developed to offer profitability for customers, with three different systems available depending on the individual application. One option is the CANopen, for the inlet/outlet motion module, speed control ATV31, Lexium Integrated Drives, and ILS. Another system is to use the Motion Bus in synchronisation with the permit controller. This means that two or more shafts can be operated together. Finally, the Ethernet Modbus TCP/IP works with a Magelis touch screen system, so the Lexium Motion Controller can be operated from a PC. The system is said to improve reliability and integration, and only one controller is
required for both the motion and shaft control. The technology is based in Codesys, with up to six languages available, offering the user maximum flexibility. The Lexium Motion Controller gives operators an independence from suppliers when adding devices and communications software. Time and money is saved when applying modifications or upgrading machinery in the future, due to the use of blocks of standard functions. Lloveras say they are looking into the possibility of adapting the Lexium Motion
Controller for their other applications.
Sollich KG have developed a new bar forming line for the small-capacity production of cereal and candy bars. The Miniconbar® has a capacity of up to 150kg/hr, which Sollich say allows for a simple, profitable market entry into the confectionery and cereal bar industry. The Miniconbar® slab former offers pressureless and precise formation and is simple to adjust for the production of different products. The
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can be added to the system to enable chocolate enrobing.
slab is cooled during formation, which Sollich claim shortens the required length of the cooling tunnel. Sollich say that the Miniconbar® offers flexibility in the manufacture of cereal materials. It is capable of producing one- or multi-layer products with an additional
layer of milk or yoghurt cream as well as a caramel or fruit mass. A slitting and cutting system specifically developed for the Miniconbar® is not only designed to be efficient but also offers easy access for cleaning and maintenance. Sollich’s Minicoater™ TTS 420
Hosokawa Bpex continue to market their established Bepex-Hutt GP smooth roller for forming pressure-sensitive products and masses such as cereals. Unless a change of product structure is required, the GP applies no pressure during formation. It features a three-roller design, offering greater flexibility in consistency and higher weight accuracy. The GP is available in different working widths for a range of different manufacturing capabilities, and its rollers, housing, hopper and chute can be heated or cooled. Continued >>
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. HEBENSTREIT GmbH P.O. Box 1263 64527 Mörfelden-Walldorf, Germany Tel. + 49 (0)6105 - 202 - 0 E-Mail: info@hebenstreit.de www.hebenstreit.de
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WAFERS & CEREAL BARS Innovation-led technology << Continued
Now, with a much greater emphasis on hygiene across the industry, Hosokawa Bpex have developed the GP Easy Clean. The whole model is designed to be especially easy to clean and inspect. Sufficient floor clearance, enclosed wash down motors and space between rollers and sidewalls combine for ease of access when cleaning. Spacers can be moved against the rollers to limit the slab on both sides,
and can be completely removed for inspection. They are easily locked back into place by quick release clamps. Safety guards are made from stainless steel, and like the scrapers and transfer chute, they can all be removed, cleaned and then replaced. Surfaces in direct contact with the products are available in different finishes depending on specific requirements. The GP range also features high technical standard cooling, with cutting and
enrobing technology. This slitter includes servo driven guillotine cutters for precision bar formation.
BAKERY ENROBING UPDATE NIELSEN, a product team division of Danish company Aasted ApS, specialise in producing tailor-made enrobing machinery for a variety of products. Total, bottom and partial enrobing are all possible, according to customer preference. A recent development at NIELSEN was the production of a bespoke enrober for a customer for the manufacture of 11x4.5cm rectangular
wafers. The client wanted chocolate enrobing on the side peripheral edges, so when unwrapped, the customer would be able to hold the product without getting chocolate on their hands. The unique enrober is available in either a 1050 or 1300mm bandwidth, and is suitable for use with any type of chocolate. The pre-made wafers, with an approximate thickness of 2cm, are
stacked in containers and fed into a roller in eight rows. The roller maintains a set pressure and passes the rows onto the mesh band of the enrobing line. Rubber scrapers apply a counterpressure to minimise the thickness of the chocolate layer.
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THIS MONTH’S INTERVIEW Patrick Hautphenne - Barry Callebaut
Kennedy’s Confection Editor, Angus Kennedy, talks to Patrick Hautphenne, Vice President, Food Manufacturers Europe North, Barry Callebaut, to find out just how the company is homing in on the importance of sustainability, Fairtrade and the potential issues affecting the chocolate consumers of tomorrow. Angus Kennedy: Good afternoon, Patrick, can you tell us a bit about sustainability, Fairtrade and your company’s involvement? Patrick Hautphenne: Sales of Fairtrade and sustainable chocolate rose by 50% last year within Barry Callebaut. Fairtrade has been in existence for seventeen years, but it’s only really since the media drew attention to it last year that everyone has been talking about it. For us, sustainable chocolate is not an option; it is crucial, it’s imperative. Every year we buy 15% of the sustainable cocoa crop, and with chocolate as our core business, we really want to go further with this. AK: What exactly is a ‘sustainable’ product?
You can add whatever innovations you like, but if the taste is not good, it will not work. Patrick Hautphenne
PH: There are different ways that a product can be sustainable, economically, environmentally… For example, the Rainforest Alliance focuses more on the environment, whilst Fairtrade is more focused on the economical aspect and the people. Every system has its own characteristics, but in the end they all contribute to a more responsible and sustainable cocoa chain, and that is what we have to go for. AK: How do you present your ideas and get the message across to the consumer? PH: Firstly, I think there is an interest from the consumer. We, as a company, supply chocolate business to business; we offer Fairtrade chocolate, Rainforest Alliance chocolate and UTZ chocolate. In 2005, we also created our own system of sustainability because we saw the need to invest in the quality of the cocoa. We saw that after the liberalisation of the Ivory Coast, cocoa quality was decreasing and if we, as a company, didn’t do anything about it, we might have had a
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problem in the future. So today, we train the farmers in Africa and teach them better ways to ferment and dry the cocoa. In return, we get better quality cocoa and we pay them a high premium. AK: So it’s a win-win situation? PH: That’s what we believe: It’s the best sustainable way; it’s win-win for the industry and for the people in Africa. AK: And do you get involved in the packaging and labelling side of the business, advising others what they could put on their pack?
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THIS MONTH’S INTERVIEW Patrick Hautphenne - Barry Callebaut
There are plenty of packaging companies looking at this too; do you use them to get ideas? PH: Absolutely, that’s how we work with our customers, always. We are not only a supplier of raw materials but we also design packaging concepts together with our customers. We think about how they can present the product to the market, that’s one of our innovations alongside sustainable chocolate. We try to look to the advantages and disadvantages of each format and then present customers with the best possible solutions. AK: So in your position you’re involved in chocolate and people eating it. What do you think the main trends in the chocolate industry will be? If we sat down next year with another glass of champagne together (which I hope we do) [Laughing], what things do you think you’d be telling me? PH: We saw a few trends arriving a couple of years ago; the biggest trend was health and wellbeing, and also ethics. Within health and wellbeing, we saw two trends; food
minus, and food plus. Food minus is trying to take out of the product anything perceived as being ‘bad’. With chocolate it is fat and sugar. Although with chocolate it is vegetable fat and although it is natural, it is still fat. So we invested a lot in reducing the amount of fat and sugar, and proposing those innovations to our customers. But there is one important factor – taste. The taste needs to be equal to that of standard chocolate, People eat chocolate because they like it, it is purely indulgent. You can add whatever innovations you like, but if the taste is not good, it will not work. AK: It is like champagne perhaps; it has to be a good vintage with the right cocoa beans from Ghana or the Ivory Coast for example. PH: Absolutely.
AK: So how have you found the exhibition so far, is there anything that you have noticed for its innovation or creativity? Do you come here every year? PH: I come here to Cologne for the show every year; I think it is now my fifteenth year! AK: And we have never met! [both laughing together]. How will you be presenting your ideas to your customers in the future? You always have something new! PH: I am going to be honest with you; ISM is more of a fair for our customers. We supply chocolate for the whole confectionery and ice cream industry. ISM is important to us because our customers are here and we have the opportunity to meet all of them over just one week. But it’s mostly for our customers. They are here to sell. But they do seem more optimistic this year; last year everyone was more hesitant, maybe afraid of what the economic crisis would bring. I see that there are maybe fewer visitors, but I’m quite optimistic for the future; chocolate is a nice product, it is pure indulgence and people will always eat it! Continued >>
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THIS MONTH’S INTERVIEW Patrick Hautphenne - Barry Callebaut << Continued
AK: So Patrick, we’ve talked about Fairtrade and sustainability, and how you communicate your ideas. Are there any other areas of the confectionery industry that you feel are important and that we should know about? PH: The trend of health and wellbeing is still important today. Alongside the food minus there is food plus, and with it a huge amount of innovation is possible. In the cocoa bean, there are six hundred positive elements, 230 that we can develop. Antioxidants and polyfins are two of these, and we have created, as you have reported, a chocolate where if you eat just 6g (of ACTICOA®), you have all the daily antioxidants you need. This is quite unique, and possibly one of the biggest innovations in the history of chocolate. AK: So a lot of your research is looking at the benefits of antioxidants? I’ve read that antioxidants are good for your skin, your whole wellbeing… PH: Absolutely, it’s one of the key areas, and we’ve also created probiotic chocolate. AK: Do you think someone would buy chocolate because it’s going to help his or her skin? Or do you think they would buy a cream, for example? Isn’t chocolate a pleasure of taste? PH: I think, even with all the innovations, people will buy chocolate because they like it, because the taste is good. But if, at the same
time, you know it’s good for you and your skin, your health in general – it’s a better purchase… It’s like red wine, in fact. You don’t drink it because it’s good for you, it’s because you like it! But you also know that there are antioxidants in it and at the same time it gives you a good feeling. AK: So we should all be eating chocolate, drinking red wine, and reading a good novel – perfect! In terms of marketing your company, how do you feel you should position your business? PH: Like I said earlier, we don’t have to be just an ingredients supplier. If people can find the whole package, the whole concept of knowledge of – ingredients, production machinery and packaging – in a supplier - it’s a positive position to be in. AK: Finally, before you go, which magazines do you read in the industry and what do you like about them? PH: This one of course! [Laughs pointing to Kennedy’s Confection]. I like a magazine that offers the total picture; to know more about the ingredients, what’s new in terms of machinery and equipment, and to know what is happening about the industry in general. You can have really specialised magazines, but sometimes with so many things to read, it is better to have everything in one magazine for the confectionery industry so keep up the good work! AK: So how old is Barry Callebaut now? I know you have a long company history…
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PH: We have 150 years of experience, and the company is a mixture of a privately owned – 60% of shares are owned within one family – and public business. It’s one of our strengths. Another is that Barry Callebaut are focusing on one thing, cocoa and chocolate; that’s our core business and it’s going well. We have 43 factories, and we supply with excellence for our customers.
AK: Patrick, here’s to another 150 years of Barry Callebaut, and another 120 years of Kennedy’s Confection! Thank you! [raising glasses] PH: Thank you, Angus Kennedy.
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COMPANY PROFILE Freekee™
Freekee™ - A company led by innovation Kennedy’s talk to Bredan Ara to find out more about this fun and freaky confectionery brand. Officially launched at the 2001 ISM, Freekee™ was established by Bredan Ara, a Canadian living in Spain. After moving to Europe in 1992, Bredan began Key Enterprises, utilising American ideas and adapting them to suit European tastes and requirements. The first confectionery development was a sour liquid candy sold as a single serving originally called Crazy Drops. As the surprise hit of the 2001 ISM, customers from across the world started the take note of Freekee™ as a brand. Twenty million units were sold, but then similarities were spotted between Crazy Drops and other existing confectionery products. Key Enterprises changed the name to Freekee™ Drops, and registered the brand across Europe to prevent any other copyright issues. Now a secure, copyrighted brand, the Freekee™ character became the mascot and was placed on all product packaging. The character’s quirky face and unusual name caused a storm of controversy when a UK MP saw the branding and assumed it was promoting heroin use. Then-Prime Minister Tony Blair consumed a Freekee™ Drop in Parliament, and concluded that drugs should be placed on the agenda at the next UK/Spain conference. Following a year of hype, more Freekee products were unveiled at the 2002 ISM, including a drink, a jelly, and a Brain Licker roll-on candy, which proved to be such a hit, it caused a 3.6m unit order backlog.
“Thinking outside the box and having come from outside the confectionery industry helps to keep Freekee™ fresh and different for customers,” Bredan says. Brain Licker has since become a best seller across the world. Brain Licker led to further roll-on innovations, with Lickedy Lips, a product for girls which colours the tongue, and Cola Roll subsequently becoming successes for the brand. Further copyright and trademark battles ensued, provoking Key Enterprises to stop dealing with overseas manufacturing sites. New Freekee™ products are kept off the company’s website to prevent copies being produced. “We like to keep close control over what we do with our novelty products,” Bredan states, stressing that knock-offs are all too prevalent. Despite challenges, the innovation continues to flow. Brain Freezer was launched last year, claiming to be the world’s first slushy ice candy. Vegetate, a SIAL innovation award winner, has been trialled in a major UK supermarket chain. The savoury
snack is formed using vegetable powders and is shaped to look like a cheese curl. “The idea behind Vegetate is to trick children into eating their veggies without them knowing what they are actually munching,” Bredan tells us, who developed the product for his young daughters after they refused to eat their vegetables. Key Enterprises is embracing the move towards healthier products, and now only uses natural colours, or none at all. Low fat crisps made from fresh vegetable slices are currently under development for the adult market. For summer 2010, a new light alcoholic beverage aimed at European women is to be released. Plans seem to be even more diverse for the future, with Key Enterprises looking beyond confectionery. Several possibilities including energy and water are being studied, with the company looking to bring a fresh outsiders’ perspective to those industries too.
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ALSO THIS MONTH Send your news first to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
Also this month... More updates from the buzzing confectionery sector
EXBERRY® helps foodstuff qualify as ‘all-natural’ The importance of a ‘cleanlabel’ product is becoming more and more apparent and is growing on an international level. GNT say they offer manufacturers a full range of natural concentrate colours, allowing the reduction or elimination of E-numbers and satisfying customer preferences. EXBERRY® colouring foodstuffs are claimed to be food in their own right, made from edible fruits, vegetables and plants. The colours are manufactured through physical processes without selective
extraction of pigments, and therefore retain the characteristics of the source material. The fruit and vegetable concentrates can therefore be classed as food ingredients, delivering healthy, clean-label colour for confectionery products. To meet labelling requirements, GNT recommend declaring EXBERRY® as fol-
lows: ‘concentrate (carrot, pumpkin)’ or ‘carrot concentrate, pumpkin concentrate’. GNT say EXBERRY® is suitable for sugar-coated candies and jelly bears, as well as many other applications. The company is also able to offer support in product development, colour matching and colour stability testing.
Sweet profits for schoolboy Sweets may now be banned in many UK educational establishments, but one entrepreneurial school boy, who opened his own sweet shop at just eight, is cashing in on the continued demand for confectionery. Callum Fairhurst, now twelve, is making such strong profits from his business Black
Pig Sweets, that he is undercutting Tesco and the local icecream van has now stopped visiting his area. Classic sweets and childhood favourites such as cola bottles and mega shockers are for sale alongside Mountain Dew energy drink, which was on sale for a year here in the UK during the
1990s. Since then, apart from through independent retailers such as Black Pig Sweets, it has only been available in the US. However, Britvic are now looking to relaunch the drink nationwide with a different formula from May. The demand is certainly there, Callum says he sold out more than half his stock on the first day.
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ALSO THIS MONTH Send your news first to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
Also this month... More updates from the buzzing confectionery sector
New chocolate analyser launched UK and US based manufacturer of process measurement systems, NDC Infrared Engineering, have launched the new InfraLab e-Series Multi-component At-Line Chocolate Analyser. The analyser is suitable for use with cocoa powder, crumb, chocolate powder, refiner paste & flake, molten chocolate, shell, nib, cocoa liquor, press cakes and cocoa beans. Multiwavelength NIR technology means that no contact with the product is required to measure fat or moisture in crushed or
milled samples. NDC claim that in less than 10 seconds, an operator with no special skills can take a measurement from a sample which requires minimum preparation. Accurate measurements can be taken from all stages of the manufacturing process. Measurements are said to remain accurate regardless of ambient changes such as temperature or relative humidity. The InfraLab’s linear factory settings can be easily adjusted to the processor’s inhouse primary reference, saving
on analysis costs, laboratory overheads and time. The analyser can connect via Ethernet to Management Information Systems, LIMS laboratory networks or to a PC. The device has an extensive integral memory capacity, which enables the display or storage of data.
Elegance Confectionery launches new hazelnut product Syrian company Elegance Confectionery have launched a brand-new wafer biscuit product ‘Kteer Bndok’. The two-finger hazelnut chocolate enrobed wafer was awarded a Superior Taste Award 2010 by the International Taste & Quality Institute (iTQi) in Brussels. ‘Kteer Bndok’ was given 90.6% for vision in the
Institutes’ sensory evaluation, with an overall score of 83.9%. The iTQi is an independent chef and sommelier-based organisation dedicated to testing superior tasting food around the world. Mr Imad J Kalioundji, President of Elegance Biscuits, told Kennedy’s Confection, “The idea behind the name is that in Arabic, ‘Kteer’ means ‘a
lot’ or ‘much’, and ‘Bndok’ is ‘hazelnut’. To make it fun, we wrote the Arabic name in English letters and called it ‘Kteer Bndok’. So when a customer asks, “What’s different about it?” we say, “It has kteer bndok.” The product is available now across Syria and the surrounding region, including Jordan, Iraq and Bahrain.
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ALSO THIS MONTH Send your news first to Kennedy’s - to our newsdesk: editor@kennedys.co.uk
For all the latest news, opinions & much more, visit:
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New 6-bed extruder for Mentos Van Beek’s sister company Celsius have designed and developed a six-bed extruder for processing Perfetti Van Melle’s Mentos sweet. Established in 1950 and sold across the world ever since, the sweet is available in many flavours and has a unique texture – a crunchy coating containing a soft, chewy centre. Celsius say that although the Mentos production process is a closely guarded secret, the new six-bed extruder gives a rare behind-the-scenes glimpse
into the manufacturing process. There are six outlets, through which screws in the extruder trough push the Mentos mixture through in long strands. Different flavours can be produced simultaneously alongside one another, as the six outlets and production lines can operate independently. A key factor throughout production is temperature; the mixture has to be held precisely at the right warmth. To achieve this, water heated to 40ºC is passed through the twin walled parts of the machine. The extruder trough is manufactured with a Tefloncoated wall to prevent the mixture sticking. Another important aspect for Perfetti Van Melle was easy
cleaning, so Celsius created the extruder with a simple and thorough wash down facility. The whole machine is filled with water, heated by the extruder itself. The hot water soaks both the trough and the screws, and then flows away once cleaning is complete through a directly connected discharge.
New spectrophotometer offers enhanced quality control American company Tricor Systems Inc. have developed their new Model 600 Non-Contact Imaging S p e c t ro p h o t o m e t e r, a quality control instrument to take non-contact colour measurements. It’s claimed the brand new device is capable of measuring reflective, transmissive and emissive colour over areas from 380nm to 780nm at one time. The Model 600 is used to measure and ensure the correct colour of any product or
packaging, giving users the means to evaluate, track and correct the colour of final products, eliminating the need for visual assessments and inspections. A camera is used as a sensor to gather data across the measurement area. Tricor say that every pixel in the image acts as a virtual independent spectrophotometer, so a 1280 x 960 image is the equivalent to having over 1.2 million independent spectral reflectance curves. Users are able to see
the area they wish to measure on computer screens, and allows cursor placement for an exact measurement. The results can be viewed in any of the following units: XYZ, xyz, L*a*b, Lab, u’v’, L*u*v*, CCT, E colour difference etc.
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AUTOMATED PACKAGING In Focus
Automation Advances Robotics and automated packaging technology are leading developments in the world of packaging, with robots growing in sophistication and offering an increasing range of benefits over manual packers. Solutions are progressing rapidly, from ‘intelligent’ vision systems to the ability to run different operations simultaneously. Kennedy’s investigates what advances are on offer… Gerhard Schubert GmbH, based in Crailsheim, Germany, have developed a robotic picker line which has been integrated into a set-up commissioned by confectionery producer Rübezahl Schokoladen GmbH and implemented by IPS International Packaging Systems GmbH, also based in Germany. The picker line works in combination with a high-speed
chain transportation system for packing bite-sized confectionery, and an additional support chain which handles the trays. The product is separated and flow wrapped, then deposited onto a plastic tray, which is then additionally flow
wrapped into flowpacks. The robots have a wide operating range, allowing the line to run at speeds of 58 metres per minute. 1600 puffed rice bites are packaged in the tray and 1200 are flow wrapped. Continued >>
Andreas Graf takes over at LoeschPack After thirteen years leading the company, Heinz-Peter Hammacher departed from the management of packaging company Loesch Ve r p a c k u n g s t e c h n i k GmbH. Hammacher joined the company in 1983, assuming overall responsibility in 1997. The business grew from 95 employees to an international
enterprise now employing 250 people. Andreas Graf took over on 1st April 2010, and takes up the role with many years experience in the packaging industry. His goal is to spur on LoeschPack’s style of technological and qualitative leadership and to expand the company’s positive business development.
Managing Directors of LoeschPack from left to right: Heinz-Peter Hammacher, Andreas Graf, Olaf Piepenbrock
No matter how close you look ... ...with the enormous speed at which our brand-new LRK robot fills display cartons, you’ll probably simply be amazed by the brilliant final result. And we don’t need to use any magic tricks to achieve this: a bit of inspiration here, a touch offi ne tuning there – and of course quite apart from that, at LoeschPack we’ve got more than 90 years of experience in perfect packaging. What idea would you like to package? We look forward to explaining our latest stroke of genius to you!
Achim, design engineer and Markus, area sales manager at LoeschPack
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AUTOMATED PACKAGING In Focus << Continued
The bars are flow wrapped at a rate of 550 per minute. Schubert have optimised a double-pick tool for packaging into the trays. While the product is being flow wrapped, the tray programme can run simultaneously at reduced speed – any products still on the conveyor at the end of the picker line are then loaded into trays by the seventh pair of TLM-F4 robots.
Over the course of more than forty years in the confectionery industry, Istanbul-based cookie company ETI has built a reputation for quality, tasty biscuit products. When purchasing a bagger to fill new full corner seal bags, they formed a partnership with Bosch Packaging Technology. Keen to enhance the on-theshelf appeal of their cookie products, ETI decided to add a
new bag style to its product line, and sought a new bagging machine. The equipment had to be efficient and easy to operate, offer a high degree of packaging flexibility with quick changeover times while also protecting product freshness. ETI were already well acquainted with Bosch, having utilized six SVK 2500 A bagging machines for a decade in their biscuit packing lines. After detailed consultation to find a tailor-made solution, Bosch provided them with the continuous moving vertical bagger SVE 2515 WR. This machine could be easily integrated with existing machinery for optimal performance. The new continuous moving vertical bagger produces full corner seal bags at high output speeds and also provides the flexibility to handle block-bottom, pillow and doy-style bags. Similarly, it offers low wastage, the ability to changeover bag styles with minimum downtime and meets relevant hygiene standards.
The bagger is built to achieve high levels of precision, flexibility and intuitiveness – even when used to pack oxygen-sensitive foods, such as cookies. User-friendly touch screens allow for simple operation, whilst the low machine height enables better ergonomics and product-conserving filling. Servo-controlled movement of the sealing jaws provides reliable production with minimal maintenance, and ultrasonic sealing options remove the need for the bag to come into direct contact with hot sealing jaws. The vertical bagger SVE 2515 WR is said to produce eye-catching, modern packaging styles at high output speeds – up to 200 bags per minute for standard bag styles, and up to 80 per minute for corner sealed equivalents. For more information on the vertical bagger SVE 2515WR and other machinery from Bosch Packaging Technology, see the company’s June issue of in-house Packazine.
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AUTOMATED PACKAGING In Focus
Italian packaging company Cama Group have created a complete system comprising of a double Delta robot and a high-speed cartoning machine. The line has been developed for packing chocolate cereal bars. Cama’s double Delta ‘Triaflex’ robot has evolved from their original set of ‘custom made’ robots and can function
on single and double line tracking systems. They are capable of handling technically complicated tasks such as managing and loading products on continuous motion machines. With their ‘intelligent’ vision system, Triaflex can operate in three dimensions with 360 degree head rotation and can pick random products from the produc-
tion line belt and position them correctly when packing. Equipped with four controlled axes, the carbon fibre arms grip effectively and can place products in any position. The products arrive in the systems at speeds of 650 pieces per minute. They are then loaded flat in an electronic cartoning machine by two of the Triaflex robots. They are then packed into cartons at 170ppm.
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World Cup to score goal for national food shopping According to market research, The World Cup this year could be good news for more than just the fans. It ’s predicted that U.K. supporters of the England team, will flood to their local retailers in search of related merchandise, including food and drink products. The UK retail industry as a whole, is expected to make around £1.5 billion throughout this summer's tournament. The food sector is predicted to be one of the biggest sectors. Tesco, meanwhile, has been named the 'official' su-
Sit back and relax Food and Drink News Review is a brand new publication for the food and drink industry, bringing you the most important news, opinion and reviews for the whole month that you just worked, without the time to read all the journals in the food industry! So we provide you with all the news that has happened and was reported – all in one newspaper. In fact, this month we sourced through over 1000 stories, so sit back, grab a drink and find out what was said in the food and drink sector from Bangkok to Canada. Oh yes, and we made those impossibly boring technical articles easier to read. This copy is a complimentary sample – much that we would love to provide it for free, in order to receive this every month, you will have to subscribe (this is one of the last free samples, so subscribe now while we have a brilliant 50% off 1 year's subscription offer - See page 8 for details) This paper is available to anywhere in the world every month on subscription.
permarket for the 2010 World Cup in the UK, and they are stocking up on a number of top-selling products. As well as National merchandise including flags, footballs and televisions; the supermarket is gearing up to promote their special range of football-shaped sandwiches and St.George's pizzas amongst other patriotic items. Tesco expects sales of their Express stores to rise significantly before England matches, as fans stock up party goodies to sit in front of the TV, with.
Food paints a bigger picture His report, published A study from Cornell Uni- pieces. International Journal of versity, New York, of 52 of in the found that the size of the most famous paintings de- Obesity, courses have increased picting The Last Supper has main 69% over the last 1000 revealed that our portion sizes by years, plate size by 66% and have increased dramatically. by 22%. He says Brian Wansink, a pro- bread size findings indicate that ‘suthe used university, the at fessor is not a recent computers to examine the size persizing ’ but it has been occurof the foods in the paintings trend, gradually over the last and compared them to the size ring of the heads illustrated in the millennium.
Jesus and his disciples at the
last supper. Engraving by Gustave
Dore, 1870, Photo by D Walker.
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COCOA MASS/ COCOA LIQUOR
PT. Bumitangerang Mesindotama
Jl. Dipati Unus No. 27 & 30 Cibodas Besar Tangerang - Banten Indonesia Phone : +62 21 5585870 Fax : +62 21 5585872 Email : export2@btcocoa.com Website : www.btcocoa.com
PT. Bumitangerang Mesindotama Duyvis Wiener B.V.
Jl. Dipati Unus 15 Schipperslaan No. 27KD & 30 Cibodas Besar 1541 Koog aan de Zaan Tangerang - Banten Netherlands Indonesia Tel: +31-(0)75-6126126 Phone : +62 21 5585870 Fax: +31-(0)75-6158377 Fax : +62 21 5585872 Web: www.duyviswiener.nl Email : export2@btcocoa.com Email: sales@duyviswiener.nl Website : www.btcocoa.com
COLOURS (NATURAL)
Kanegrade Ltd
Ingredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel:+44 (0)1438 742242 Fax:+44 (0)1438 742311 E-mail: info@kanegrade.com Web: www.kanegrade.com
Kennedy’s Confection May 2010
046 INGREDIENTS COUVERTURES
ESSENTIAL OILS
FONDANT FRUIT
Britannia Superfine Ltd Chaucer Industrial Estate, Taura Natural Dittons Road, Ingredients
Altinmarka Gida San. Ve Tic. A.S.
Polegate, Sussex, I.Z. 3 – “DeEast Heze” BN26 6JF, UK Lammerdries-oost 30 Tel: +44 (0)1323 485155 2250 Olen Fax: +44 (0)1323 483927 Belgium
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
Divisions - Britannia Superfine U.K. Britannia Superfine Europe
Tel: +32 14 25 73 00 Fax: +32 14 25 73 25 Email: service.eu@tauraURC.com Web: www.tauraURC.com
HEALTHY INGREDIENTS
MINT OILS
Dr.Otto Suwelack Nachf. GmbH & Co. KG Josef-Suwelack-Straße D-48727 Billerbeck, Germany Tel: +49 (0)2543 72-0 Fax: +49 (0) 2543 72-200 E-mail: info@suwelack.de www.suwelack.com
MALLOW
GLAZING AGENTS FIBRES
NUTS & NUT PASTES
Belcolade
A division of Puratos NV Industrielaan 16 I.Z. Zuid III B-9320 Erembodegem Belgium Tel: +32 (0) 53 83 96 00 Fax: +32 (0) 53 83 89 38 Email: info@belcolade.com Web: www.belcolade.com
ALFRED L.WOLFF GmbH Schnackenburgallee 50 22525 Hamburg / Germany Tel. +49 40 37676-124 E-mail: info@alwolff.de www.alwolff.com
FILLINGS
Casaluker Europe
Kortrijksesteenweg 1132 Britannia Superfine Ltd 9051 Sint-Denijs-Westrem Chaucer Industrial Estate, Belgium Dittons Road, tel: +32 (0)9 245 04 60 Polegate, East Sussex, fax: +32 (0)9 245 04 62 BN26 6JF, UK mob: +32 (0)494 700 111 Tel: +44 (0)1323 485155 ftemmerman@casaluker.com.co Fax: +44 (0)1323 483927 www.lukercacao.com
Divisions - Britannia Superfine U.K. Britannia Superfine Europe
DAIRY INGREDIENTS
Renshawnapier
Crown Street Liverpool, L8 7RF, UK Tel: +44 (0)151 706 8200 Fax: +44 (0)151 706 8201 E-mail: enquires@renshaw-nbf.co.uk Web: www.renshawnapier.co.uk
When contacting companies, please let them know you saw them in here!
Belcolade
A division of Puratos NV Industrielaan 16 I.Z. Zuid III B-9320 Erembodegem Belgium Tel: +32 (0) 53 83 96 00 Fax: +32 (0) 53 83 89 38 Email: info@belcolade.com Web: www.belcolade.com
MARZIPAN
FLAVOURS
Renshawnapier
Forrester Wood & Co.
Crown Street Liverpool, L8 7RF, UK Tel: +44 (0)151 706 8200 Fax: +44 (0)151 706 8201 E-mail: enquires@renshaw-nbf.co.uk Web: www.renshawnapier.co.uk
Hawksley Industrial Estate, Heron Street, Hollinwood, Oldham, Greater Manchester, OL8 4UJ, UK Tel: +44 (0)161 620 4124 Fax: +44 (0)161 627 1050 E-mail: info@forresterwood.com Web: www.forresterwood.com
MARGARINE, FATS & OILS
FLAVOURS (LIQUID & POWDERS)
PAN OIL LEADER® STEARINERIE DUBOIS
DRIED INGREDIENTS
Kanegrade Ltd
MOLDA AG
Gartenstr.13 D-21368 Dahlenburg, Germany Tel: +49 (0)5851 88-0 Fax: +49 (0)5851 7230 E-mail: info@molda.de www.molda.de
Ingredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel:+44 (0)1438 742242 Fax:+44 (0)1438 742311 E-mail: info@kanegrade.com Web: www.kanegrade.com
696 rue Y Kermen 92658 Boulogne Billancourt Cedex, France Tel : +33 1 46 10 07 26 Mob : +33 1 06 76 07 02 29 Standard : +33 1 46 10 07 30
Email: info@stearinerie-dubois.fr
Web: www.stearinerie-dubois.com
Romi Smilfood B.V. De Kuinder 7 NL- 8444 DC Heerenveen The Netherlands Tel. +31 513 639362 Fax. +31 513 639492 Web: www.novarin.eu
Novarin®, a range of healthy margarines for all kind of bakery applications (cream, cake, cookies, croissants and puff pastry).
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
Kanegrade Ltd
Ingredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel:+44 (0)1438 742242 Fax:+44 (0)1438 742311 E-mail: info@kanegrade.com Web: www.kanegrade.com
NOUGAT PRODUCTS - FOR INDUSTRY AND RETAIL
Vital 1926 NV
Specialized in Nougat... Since 1926. Factory & Office: Vaart Links 61, 9850 Nevele, Belgium Tel: +32 9 3716313 Fax: +32 9 3718428 E-mail: info@vital.be Web: www.vital.be
PECTINS
Kennedy’s Confection May 2010
047 MACHINERY
SPECIALITY FATS
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 Oil Sendirian Berhad
Singapore Marketing Office: 255 Jalan Boon Lay, Singapore 619 524 Tel: +65 6264 3733 Fax: +65 6265 5129 Web: www.kempas.com
BARS - LICENSE OPPORTUNITY
For the first time ever: Chocolate coated Caramalised popcorn in industrial production* - Unique first mover business opportunity
Double Pop License ApS
34 Skjoldenaesvej 4174 Jystrup, Denmark Tel: +45 6185 3382 E-mail: kj@doublepop.dk Read more on: www.doublepop.com and apply for a license now!
YOGHURT AND SOUR CREAM POWDERS
Executive
P.O. Box N.4-Largo Del Commercio 103, 24040 Pagazzano (Bergamo), Italy Tel: +39 0363 814822 - 816259 Fax: +39 0363 381862 E-mail: info@executive-candy.com
CARAMEL COOKING SYSTEMS
AERATION EQUIPMENT
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Low & Duff (Devl) Ltd S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHEWING GUM PLANT
S.A Martin Lloveras One-Shot depositing machine, type UDM-222OS
Awema AG Schulstrasse 26 CH-8330 Pfäffikon ZH, Switzerland Tel: +41(0)43 288 7000 Fax: +41(0)43 288 7027 E-mail: info@awema.ch Web: www.awema.ch
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Kanegrade Ltd
Machinery
Low & Duff (Devl) Ltd
BARS
BISCUIT MANUFACTURING MACHINERY
Ingredients House, Caxton Way, Stevenage, Herts, SG1 2DF, UK Tel: +44 (0)1438 742242 Fax: +44 (0)1438 742311 E-mail: info@kanegrade.com www.kanegrade.com
CHOCOLATE CURLING/ SHAVING MACHINES
CHOCOLATE DEPOSITORS
* Patented in 52 countries
E-mail: geoffrey.kua.kiapang@ simedarby.com Pasir Gudang Refinery: PLO 79, Pasir Gudang Industrial Estate, 81700 Pasir Gudang, Johor, Malaysia Tel: +60 7-251 1206/9 Fax: +60 7-251 3121
CANDY FORMING LINES
Suppliers of machinery to the chocolate, sugar confectionery, biscuit and allied industries
Robinson’s
Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UK Tel: +44 (0)1332 67 98 98 Fax: +44 (0)1332 67 17 17 E-mail: tony@wsrobinson.com
Executive
P.O. Box N.4-Largo Del Commercio 103, 24040 Pagazzano (Bergamo), Italy Tel: +39 0363 814822 - 816259 Fax: +39 0363 381862 E-mail: info@executive-candy.com
CHOCOLATE COATING MACHINES
Lines for chocolate Chocolate depositors Chocolate Hollow figures Chocolate drops Spinning Machines Enrobers Tempering machines Chocolate tanks
Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it
Haas Mondomix B.V
Damsluisweg 41, 1332 EA ALMERE, The Netherlands Tel: +31 (0)36 521 0999 Fax: +31 (0)36 521 0900 E-mail: sales@mondomix.nl Web: www.mondomix.nl
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
BARS
BULK CHOCOLATE ROLLER REFINING CONCHING SYSTEMS
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Hacos NV
Industrieweg 11 B-2390 Oostmalle Belgium Tel: +32 3 311 70 80 Fax: +32 3 311 68 95 E-mail: info@hacos.com Web: www.hacos.com
Sir William Smith RoadKirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE DROP PLANT
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Your company could be here! e-mail: post@kennedys.co.uk for more details
Kennedyâ&#x20AC;&#x2122;s Confection May 2010
048 MACHINERY CHOCOLATE EQUIPMENT
CHOCOLATE EQUIPMENT
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
CHOCOLATE LIQUOR TANKS
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE MIXERS
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE LOG MACHINES
Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.qchoc.com Email: sales@duyviswiener.nl
CHOCOLATE GRINDING
Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: sales@duyviswiener.nl CHOCOLATE HOLLOW FIGURES
4HE SWEETÂŹ SOLUTION BEHINDÂŹ YOURÂŹSUCCESS
Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it "Ă HLERÂŹ!' #( ÂŹ5ZWIL 3WITZERLAND WWW BUHLERGROUP COM
CHOCOLATE LENTIL PLANT
S.A Martin Lloveras Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
BĂźhler Bindler GmbH AG
D-51689 Bergneustadt, Germany Tel: +49 2261 4091 0 Fax: +49 2261 4091 95 E-mail: info@bindler.com Web: www.bindler.com
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: sales@duyviswiener.nl CHOCOLATE MOULDING PLANT
Hacos NV
Industrieweg 11 B-2390 Oostmalle Belgium Tel: +32 3 311 70 80 Fax: +32 3 311 68 95 E-mail: info@hacos.com Web: www.hacos.com
CHOCOLATE MANUFACTURING MACHINERY One-Shot moulding plant
Awema AG Suppliers of machinery to the chocolate, sugar confectionery, biscuit and allied industries
Schulstrasse 26 CH-8330 Pfäffikon ZH, Switzerland Tel: +41(0)43 288 7000 Fax: +41(0)43 288 7027 E-mail: info@awema.ch Web: www.awema.ch
Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UK Tel: +44 (0)1332 67 98 98 Fax: +44 (0)1332 67 17 17 E-mail: tony@wsrobinson.com Web: www.biscuitmachines.co.uk
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
CHOCOLATE MELTERS
Low & Duff (Devl) Ltd
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE MIXERS
BĂźhler AG Low & Duff (Devl) Ltd
CHOCOLATE MOULDING PLANT
Duyvis Wiener B.V.
Robinsonâ&#x20AC;&#x2122;s Lines for chocolate Chocolate depositors Chocolate Hollow figures Chocolate drops Spinning Machines Enrobers Tempering machines Chocolate tanks
When contacting companies, please let them know you saw them in here!
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
Lines for chocolate Chocolate depositors Chocolate Hollow figures Chocolate drops Spinning Machines Enrobers Tempering machines Chocolate tanks
Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it
Mazzetti Renato S.p.A
Costruzione Macchine per Iâ&#x20AC;&#x2122;Industria Dolciaria Via M. Grappa, 9-20067 Tribiano (Ml), Italy Tel: +39 02 90631159 Fax: +39 02 9064445 E-mail: info@mazzettirenato.it Web: www.mazzettirenato.it
Kennedy’s Confection May 2010
049 MACHINERY
CHOCOLATE PRE-BLEND PRE-REFINE SYSTEMS (WET)
CHOCOLATE REFINERS
CHOCOLATE FILTERS
CHOCOLATE REFINER/ CONCHES
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE SHELL SPINNING MACHINES
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CHOCOLATE TEMPERING MACHINES
CHOCOLATE PUMPS
Low & Duff (Devl) Ltd
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Your company could be here!
e-mail: post@kennedys.co.uk for more details
Bühler AG Duyvis Wiener B.V.
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: sales@duyviswiener.nl
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
Lines for chocolate Chocolate depositors Chocolate Hollow figures Chocolate drops Spinning Machines Enrobers Tempering machines Chocolate tanks
Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Industrieweg 11 B-2390 Oostmalle Belgium Tel: +32 3 311 70 80 Fax: +32 3 311 68 95 E-mail: collmann@hacos.com www.collmann-chocolate.com
CHOCOLATE STORAGE TANKS
S.A Martin Lloveras
CHOCOLATE REFINERS
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
NETZSCH-Feinmahltechnik GmbH Sedanstr. 70 D-95100 Selb Germany Tel. +44 9287 797-0 Fax: +49 9287 797 149 e-mail: info@nft.netzsch.com www.netzsch-grinding.com www.chocoeasy.com
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
ppm
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Costruzione Macchine per I’Industria Dolciaria Via M. Grappa, 9-20067 Tribiano (Ml), Italy Tel: +39 02 90631159 Fax: +39 02 9064445 E-mail: info@mazzettirenato.it Web: www.mazzettirenato.it
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
nt an dm achinery.com
Bühler AG
Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
COLLMANN
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Mazzetti Renato S.p.A
Soc. Base Coop. S.R.L
process vessels storage tanks pumps a pl ss e c www.pro
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Mazzetti Renato S.p.A
Costruzione Macchine per I’Industria Dolciaria Via M. Grappa, 9-20067 Tribiano (Ml), Italy Tel: +39 02 90631159 Fax: +39 02 9064445 E-mail: info@mazzettirenato.it Web: www.mazzettirenato.it
Kennedy’s Confection May 2010
050 MACHINERY CHOCOLATE TEMPERING MACHINES
COCOA PRESSES
COATING AND PANNING EQUIPMENT
Bühler AG
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
Lines for chocolate Chocolate depositors Chocolate Hollow figures Chocolate drops Spinning Machines Enrobers Tempering machines Chocolate tanks
Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it
Duyvis Wiener B.V. Driam Anlagenbau GmbH Aspenweg 19-21 D-88097 Eriskirch/Bodensee Germany Tel: +49 (0)7541 970 30 Fax: +49 (0)7541 970 310 E-mail: info@driam.com Web: www.driam.com
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH
Dumoulin
5 rue, Auguste. Perdonnet Z.I Le Closeau, 77 220 Tournan en Brie France Tel: +33 (0)1 64 84 50 00 Fax: +33 (0)1 64 84 50 01 E-mail: info@dumoulin.fr Web: www.dumoulin.fr
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de
CHOCOLATE TEMPER METERS
Equipment for the cocoa and Chocolate industry
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: sales@duyviswiener.nl
COCOA POWDERING
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
COCOA BEAN HANDLING/ MACHINES PLANT
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
Bühler Barth AG Bühler AG
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
CHOCOLATE VERMICELLI PLANTS
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
COCOA BEAN DEACTERISATION/ ROASTERS
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Bühler AG
CH-9240 Uzwil, Switzerland Tel: +41 955 11 11 Fax: +41 955 35 82 E-mail: sc.buz@buhlergroup.com Web: www.buhlergroup.com
Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
CONFECTIONERY DEPOSITORS
Baker Perkins
Manor Drive, Paston Parkway, Peterborough, Cambridgeshire, PE4 7AP, UK Tel: +44 (0)1733 283000 Fax: +44 (0)1733 283004 E-mail: bpltd@bakerperkingroup.com Web: www.bakerperkingroup.com
Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry CONFECTIONERY MANUFACTURING MACHINERY
Suppliers of machinery to the chocolate, sugar confectionery, biscuit and allied industries
Robinson’s
Charlton House, East Service Road, Raynesway, Derby DE21 7BF, UK Tel: +44 (0)1332 67 98 98 Fax: +44 (0)1332 67 17 17 E-mail: tony@wsrobinson.com Web: www.biscuitmachines.co.uk CONFECTIONERY MANUFACTURING MACHINERY
COOKERS CONTINUOUS BATCH
Baker Perkins
NID Pty Ltd
Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl Email: sales@duyviswiener.nl
Petzholdt Heidenauer
Soc. Base Coop. S.R.L
D-71691 Freiberg, Germany Tel: +49 7141 705 0 Fax: +49 7141 705 100 E-mail: inf@gw-barth.de Web: www.gw-barth.de
Duyvis Wiener B.V.
CONCHING BATCH AND CONTINUOUS
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
Manor Drive, Paston Parkway, Peterborough, Cambridgeshire, PE4 7AP, UK Tel: +44 (0)1733 283000 Fax: +44 (0)1733 283004 E-mail: bpltd@bakerperkingroup.com Web: www.bakerperkingroup.com
Executive
P.O. Box N.4-Largo Del Commercio 103, 24040 Pagazzano (Bergamo), Italy Tel: +39 0363 814822 - 816259 Fax: +39 0363 381862 E-mail: info@executive-candy.com
Kennedy’s Confection May 2010
051 MACHINERY
COOKERS CONTINUOUS BATCH
CONVEYOR SYSTEMS
CUTTING MACHINES
ENROBERS
CUTTING MACHINES
Dedy GmbH
Crown Conveyors UK Ltd
Frankenstraße 152 45134 Essen Germany Tel.: 0049-201-471031 Fax: 0049-201-440123 e-mail: info@dedy.de web: www.dedy.de
Wood Road Industrial Centre, Wood Road, Kingswood, Bristol, South Gloucestershire, B515 8NN, UK Tel: +44 (0) 117 967 1370 Fax: +44 (0) 117 935 3194 Email:tarahawker@crownconveyors.com Web: www.crownconveyors.com
COOLING TUNNELS
Hacos NV
COOKING EXTRUDERS FOR LIQUORICE
Industrieweg 11 B-2390 Oostmalle, Belgium Tel: +32 3 311 70 80 Fax: +32 3 311 68 95 E-mail: info@hacos.com Web: www.hacos.com
DEPOSITORS
EXTRUDERS
NID Pty Ltd
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
DRAGEE PANS
CONVEYOR SYSTEMS
Soc. Base Coop. S.R.L Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
CKF Systems Ltd
Unit 1, Barratt Industrial Park St. Oswald’s Road, Gloucester GL1 2SH Tel: +44 (0)1452 424 565 Fax: +44 (0)1452 423 477 E-mail: info@ckf.co.uk Web:www.ckf.co.uk
Wire Belt Company Ltd Castle Road, Eurolink Industrial Centre, Sittingbourne, Kent, ME10 3RF Tel: +44 (0) 1795 421771 Fax: +44 (0) 1795 428905 E-mail: sales@wirebelt.co.uk Web: www.wirebelt.co.uk
Wire Belt Company is the leading manufacturer of Flat-Flex ® conveyor belt. Contact us for all of your Metal Belting requirements.We also manufacture conveyors that meet our customer’s specific needs
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
COOKING EXTRUDERS FOR HARD CANDY
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
S.A Martin Lloveras
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
S.A Martin Lloveras
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Ctra. de Rubi, 284 08228 Terrassa, Spain Tel: +34 93 783 6311 Fax: +34 93 786 3903 E-mail: headofficell@lloveras.com Web: www.lloveras.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Kennedy’s Confection May 2010
052 MACHINERY EXTRUDING & FORMING MACHINES FOR MARZIPAN & NUT PASTES
FORMING SETS
LIQUORICE SYSTEMS
Your company could be here!
Guiseley Engineering Co. Ltd. Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
e-mail: post@kennedys.co.uk for more details
Hallam Street, Guiseley, Leeds. LS20 8AG, UK Tel: +44 (0)1943 874512 Fax: +44 (0)1943 879361 E-mail: sales@guiseley-eng.co.uk Web: www.guiseley-eng.co.uk
FRUIT SNACK EXTRUDERS
Haas Mondomix B.V
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
FONDANT KETTLES
Damsluisweg 41, 1332 EA ALMERE, The Netherlands Tel: +31 (0)36 521 0999 Fax: +31 (0)36 521 0900 E-mail: sales@mondomix.nl Web: www.mondomix.nl
KETTLES
NEW MACHINES FOR THE CHOCOLATE INDUSTRY
Maé
ZI de Conneuil - 37270 Montlouis sur Loire France Tel: +33 (0)2 47 67 90 32 Fax : +33 (0)2 47 67 90 31 Mail : info@mae-france.com Web: www.mae-france.com
Low & Duff (Devl) Ltd
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderso
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
Crown Conveyors UK Ltd
Wood Road Industrial Centre, Wood Road, Kingswood, Bristol, South Gloucestershire, B515 8NN, UK Tel: +44 (0) 117 967 1370 Fax: +44 (0) 117 935 3194 Email:tarahawker@crownconveyors.com Web: www.crownconveyors.com
MIXERS BLENDERS AND KNEADERS
NOUGAT MACHINERY
Soc. Base Coop. S.R.L Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
ROTARY DIES
PACKING MACHINES
Low & Duff (Devl) Ltd
Contact: Stuart Anderson
Ringstraße 1 D-56579 Rengsdorf phone: (+49)-26 34-96 76-2 00 fax: (+49)-26 34-96 76-2 69 www.w-u-d.com sales@w-u-d.com
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
MILLING
Low & Duff (Devl) Ltd
• Mogul plants • Laboratory depositors • Shell moulding plants • Moulding plants • Hard candy- and fondant plants • Depositors for all product lines
NID Pty Ltd
PROCESSING EQUIPMENT
LAB EXTRUDERS FOR CONFECTIONERY
FORMING MACHINES (CENTRES)
PLASTER CAST
MARSHMALLOW SYSTEMS
FAT MELTING & TRANSFER SYSTEMS
Low & Duff (Devl) Ltd
MOGULS
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
LIQUID MIXERS
Est.1970 Suppliers of New & Used Plant & Process Equipment
CONTACT US NOW www.rigal-bennett.com sales@rigal-bennett.com Tel: 01977 661095 Fax: 01977 662165
THINK GREEN WE RECYCLE YOU RE-USE
Packaging machines Depositors - moulding Lab Conche & Show Conche Cocoa melter
ZUM WALD
Maschinen- & Apparatebau CH-3762 Erlenbach / Switzerland info@zumwald.com www.zumwald.com Tel. + 41 33 681 12 64
Guiseley Engineering Co. Ltd.
Hallam Street, Guiseley, Leeds. LS20 8AG, UK Tel: +44 (0)1943 874512 Fax: +44 (0)1943 879361 E-mail: sales@guiseley-eng.co.uk Web: www.guiseley-eng.co.uk
SILICON MOULD
Petzholdt Heidenauer
Maschinen - und Anlagenbau International GmbH Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de Equipment for the cocoa and Chocolate industry
Maé
ZI de Conneuil - 37270 Montlouis sur Loire France Tel: +33 (0)2 47 67 90 32 Fax : +33 (0)2 47 67 90 31 Mail : info@mae-france.com Web: www.mae-france.com
Kennedy’s Confection May 2010
053 MACHINERY
SCRAP RECOVERY MACHINES
SUGAR SANDING
USED AND RECONDITIONED MACHINERY
WAFER BAKING MACHINES
• Washing machines for moulds, plaques and containers. • Special cleaning systems for the confectionery and food industry.
Raymond Travel Machinery Ltd
Low & Duff (Devl) Ltd
Hildebrand Industry AG
192 High Street, Dorking, Surrey, RH4 1QR, UK Tel: +44 (0)1306 743 780 Fax: +44 (0)1306 743 764 E-mail: info@raymondtravel.co.uk Web: www.raymondtravel.co.uk
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
Weiernstrasse 20, CH-8355 Aadorf, Switzerland Tel: +41 (0)52 368 4515 Fax: +41 (0)52 368 4699 E-mail: sales@hildebrandindustry.ch Web: www.hildebrandindustry.ch
TOFFEE PLANT
Newsmith Stainless Ltd
STARCH DRYERS
Manufacturers of Washing and Drying Systems for Moulds, Plaques and other items used in confectionery manufacture.
Low & Duff (Devl) Ltd NID Pty Ltd
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
When contacting companies, please let them know you saw them here! STARCH TRAYS
Molded Fiber Glass Tray Company
6175 US Highway 6, Linesville, Pennsylvania, USA 16424 Tel: +1 814 683 4500 Fax: +1 814 683 4504 E-mail: twoods@mfgtray.com Web: www.mfgtray.com Contact: Tom Woods
SUGAR COATING EQUIPMENT
NID Pty Ltd
P.O.Box 38 Alexandria – 2015 Sydney, N.S.W., Australia Tel: +61 2 9698 5566 Fax: +61 2 9698 9438 E-mail: sales@nid.com.au Web: www.nid.com.au
WASHING MACHINES (CHOCOLATE MOULDS)
Fountain Works, Child Lane, Roberttown, Liversedge, West Yorkshire, WF15 7PH, UK Tel : +44 (0)1924 405988 Fax : +44 (0)1924 403304 E-mail: sales@newsmiths.co.uk Web: www.newsmiths.co.uk
Sir William Smith Road Kirkton Industrial Est, Arbroath Scotland DD11 3RD, UK Tel: +44 (0)1241 434 444 Fax: +44 (0)1241 434 411 E-mail: enquiries@macintyre.co.uk Web: www.macintyre.co.uk Contact: Stuart Anderson
WINNOWING
USED AND RECONDITIONED MACHINERY
Hebenstreit UK Agent Tel: +44 (0)1732 866 677
Petzholdt Heidenauer Soc. Base Coop. S.R.L
Maschinen - und Anlagenbau International GmbH
--
Equipment for the cocoa and Chocolate industry
Niedersedlitzer Straße 41 D-01239 Dresden Germany Tel: +49 (0)351-286 1262/63/64 Fax: +49 (0)351-286 1282 E-mail: info@petzholdt-heidenauer.de Web: www.petzholdt-heidenauer.de
Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it
Your company could be here! e-mail: post@kennedys.co.uk for more details
Packaging end of line
FOLDING CARTON AND PACKAGING PRODUCTION
Duran Do¤an
Printing & Packaging inc. WAFER BAKING MACHINES
Ataturk O.S.B Mustafa Inan Cad No:41, 34555, Hadimkoy/Istanbul, Turkey Tel: +90-212-771-4606 Fax: +90-212-771-4626 E-Mail: info@ddpack.com.tr Web: www.ddpack.com.tr
FILLING & CLOSING CANS
Grabher IndosaMaschinenbau AG
Industriestr. 24 P.O.Box 447 CH-9434 Au (St. Gallen) Switzerland Tel: +41 (0)71 747 57 57 Fax: +41 (0)71 747 57 47 E-mail: info@indosa.com Web: www.indosa.com
Kennedyâ&#x20AC;&#x2122;s Confection May 2010
054
PACKAGING MATERIAL LOLLIPOP STICKS (PAPER & PLASTIC)
FILMS FOR CONFECTIONERY
COFERMIN
Polysack Plastic Industries Ltd
Chemicals GmbH & Co. KG
Nir Yitzhak, D.N. Negev, 85455, Israel Tel: +972 8 9989796 Fax: +972 8 9989707 E-mail: sales@polyphane.com Web: www.polyphane.com
Alfredstr. 61 45130 Essen Germany Tel: +49-201-799 872 0 Fax: +49-201-799 872 22 E-Mail: baumann@cofermin.de Web: www.papierstiele.de
LOLLIPOP STICKS (PAPER)
Your company could be here!
SETTER GmbH & Co
P.O. Box 100 832, D-46428 Emmerich, Germany Tel: +49 (0)2822 91458 0 Fax: +49 (0)2822 91458 30 Email: info@setter-germany.com Web: www.setter-germany.com
e-mail: post@kennedys.co.uk
LOLLIPOP STICKS (PAPER)
TEAR TAPE
For all your requirements paper, plastic and printed
Papersticks Ltd
Govett Avenue, Shepperton, Middlesex, TW17 8AB, UK Tel: +44 (0)1932 228491 Fax: +44 (0)1932 242828 E-mail: sales@papersticks.co.uk Web: www.papersticks.co.uk
SPECIALITY PAPERBOARDS
PLASTIC CONTAINERS
Neiman Packaging Ltd
Brunswick Works, Albion Road, New Mills, High Peak, Derbyshire, SK22 3HB, UK Tel: +44 (0)1663 743 924 Fax: +44 (0)1663 741 078 E-mail: enquiries@neimanpackaging.com Web: www.neimanpackaging.com
Speciality paperboards: GraphiArt Duo GraphiArt Card StromCard Tecta
Stromsdal Oyj
P.O. Box 33 FI-73501 Juankoski Finland Tel: +358 17 688 641 Fax: +358 17 612 008 E-mail: stromsdal@stromsdal.fi Web: www.stromsdal.com
Consultants
Snacks FOOD PROCESSING
Swiss Chocolatier
TWIN SCREW EXTRUDERS
www.suissechocolatier.com / Tel. +33 609705483
Clextral
Z.I de Chazeau, BP10, 42702 Firminy Cedex, France Tel: +33 4 77 40 31 31 Fax: +33 4 77 40 31 23 E-mail: clxsales@clextral.com Web: www.clextral.com
NOW ONLINE! Visit:
kennedysconfection.com
for our ONLINE DIRECTORY!
PACKAGING ENDOF-LINE THERMAL TRANSFER PRINTERS
Snacks FOOD PROCESSING SNACK LINES
Clextral
Z.I de Chazeau, BP10, 42702 Firminy Cedex, France Tel: +33 4 77 40 31 31 Fax: +33 4 77 40 31 23 E-mail: clxsales@clextral.com Web: www.clextral.com
Allen Coding Systems
6 Little Mundells, Welwyn Garden City, Hertfordshire, AL7 1LD, UK Tel: +44 (0)1707 379 500 E-mail: info@allencoding.co.uk Web: www.allencoding.co.uk
When contacting companies, please let them know you saw them here!
KCMAY_p56:Kennedy's Confection 07/05/2010 13:42 Page 30
Kennedy’s Confection May 2010
056
CANDID Light and virtually fact free...
CANDID Light and virtually fact free
Life can be nothing more than an ego feast
C
ontrary to what most people may think, my ultimate goal in life is to be a good man. That statement was etched in my heart for many years; I just didn’t see the etchings in my youth. It took my life’s mishaps to uncover it. And in this intense, physical world that I find myself rather uncomfortably immersed in, how brilliantly difficult the simple act of ‘being good’ can seem to be. As I took over as editor and placed my wonderfully unsuitable creative writing skills in front of such an intellectual group of readers, I now finally see this role as a blessing. It took time. And you know what? The more I learn about why I am here (which I think about every day), the more I realise how useless the acquisition of knowledge actually is, unless it’s experienced. Knowledge already existed before we acquired it or how could we have found it? So we are here in publishing providing nothing more than the presentation of knowledge. Or are we? Now that is the real challenge of a great literary production. To provide not only the knowledge, but also the inspiration for you to go out, do something with it, and to encourage you to provide a better and more enjoyable experience for both your well-being and your customers. Therefore, we can all ultimately feel we are doing something that is going to make a difference before we die… What has this got to do with confectionery or chocolate?
Well of course the answer is that everything we do is always influenced by another action. So we can never say that anything has nothing to do with anything else. All we do is take part in one giant act of at least trying to make a better Earth, what we eat is included. If I eat a product that I like, then I have good thoughts that will go to those that created it. And those people will feel better for my thoughts which go to them. And now in my wiser years, I see that is the reason we strive to do anything at all that’s worth doing. We all want, in some way, to provide for a better experience for other people, as we know that there is an acute lack of wisdom and kindness in the world. This page is an existence in itself; it’s not me who makes it. It’s you who creates the experience by reading it. You can’t realistically create anything worthy without the intuitive knowledge that it is to be consumed with pleasure. False creation is the acquisition of wealth or fame for the sole purpose of acquiring it. That tends to give way and crumble. And for some more embryonic people, that seems to be what, in the end, is realised as a pointless quest; a somewhat difficult lesson to learn. It took me a few hundred years anyway! Another story… So the more I disconnect from my ego, in effect the more people seem to enjoy my rather disconnected-from-whatwe-think-is-reality writings.
It’s beautifully quiet here as I write at home; I peer round the side of my Mac and look out over the river valley through my window and look to see what else I can do today to bring pleasure to our readers. I live in a Kent Mansion and its because I write from the heart that I do live here. Readers are my life support system and thank you everyone for sending me messages on how much you enjoy the spiritual force of Kennedy’s productions. It makes my very happy. I know this is an odd Candid to write but in effect I did not write it, I found it and there is no such thing as coincidence. But write it all, say it all, do it all, experience it all before you die. Go out and bring pleasure to those around you and that is the greatest way to find it. I can now go to work feeling that I did something moderately good. I did not write about the acquisition of profit, as that is nothing more than an egotistical game. Your gift lies within how you apply the money! And why, you ask, is there a picture of a Tudor feast? For me, well that’s the epitome of how low a society can fall. The rich Tudors (while the peasants starved) used to make themselves vomit up to four times during one meal time, simply to fit the food in and to be seen as part of the elite society. Best wishes, Angus