kc1110 by robbie patterson

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Kennedy’s Confection November 2009

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EDITOR’S COMMENT Welcome to the new look Kennedy’s Confection Magazine

irst of all I would like to thank everyone that wrote to me last month. You really are rather a unique group of wholly interesting people. Really, I was quite touched by your candid letters of support and how much you liked the new look Kennedy’s Confection and the nonconformist writing. My best letter to the editor went something like, “Angus you wrote ‘God is laughing’, but we are still reading…” Many of you said how much you looked forward to an altogether different approach; perhaps you know something about me that I did not know myself until I started editing. It is better to learn and see how not to do something than having someone insisting on showing you the right way.

Publisher and Editor Angus Kennedy agkennedy@kennedys.co.uk Advertisement Managers Mark Neilson mneilson@kennedys.co.uk Mark Colyer mark.colyer@kennedys.co.uk Subscription Sophie Kennedy subs@kennedys.co.uk Company Accountant Nicky Wharton nwharton@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

“When the world says no, you say yes.”

Writing, like music, painting and creating is an art. You never really know what’s coming until you start. Don’t think, just listen to the music, sit back, close your eyes and there are the words in my head, ready for action. I throw them in the air and they land here at random to produce, in effect, live writing, beautiful isn’t it? That’s the only way I know that you are reading, when I write like that because it comes from beyond the mind. But there will be other times that, I do apologise for now, that I need to be informative and use my mind, sorry! So, before I get so carried away that this turns out to read more like the working of an 18th century ‘out of mind’ French Philosopher, there are one or two things at the very least, that may require a small slice of your erudite attention. Firstly welcome Bernd Postma, Managing Director of Delicia in Holland who agreed after we met in Paris, to write a regular column for Kennedy’s, My Factory My day (see page 47). I also have to point out that Kennedy’s Confection magazine is officially being given out at the entrances to ProSweets in Jan 2010 to celebrate our 120 years anniversary. (How cool is that!) And to top it, yes we really are taking a London bus to Cologne and having a rather large party on Tuesday 2nd February evening at Prosweets. So just pop that in your diaries, the Champagne is sponsored by the French and our main sponsor (we thank completely) is Bosch.

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

Also, you must come to the LICC on Tuesday 1st & Wednesday 2nd of December next month. Sorry I did go on a little (my mind at work). But I say that because I really believe the event will work for you and what’s more, we shall be having a drink together in the British Museum! (page 38). How else will you meet our unique cross section of Kennedy’s readers? I have learned a lot about this great country by the name of the Netherlands (page 26). There is so much we don’t know in life (it’s monumental), but I hope I may have contributed to some of the gaps with this huge 6-page feature on this wonderful country, technology and people. Finally keep the letters coming, let me know, above all what you want to read because, by the time we have finished this joint experience, you might actually want to read a trade journal for the first time in your life! Here’s to creating what we have to create and doing what we must do. When the world says no, you say yes and just do it! Until next month- Happy Xmas shopping if you can avoid it! Angus Kennedy editor@kennedys.co.uk

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CONTENTS In this issue of Kennedy’s Confection Magazine...

Page 38:

It’s time to visit London Kennedy’s is staging a special event to be held in London at the British Museum. The London International Confection Conference will feature papers on problems that have besieged the industry at a difficult trading time and the strategies that have optimised production and packaging success. © The Trustees of the British Museum

Page 26: Innovation from the Netherlands The Dutch believe in trade and in some ways invented modern trading as it is to this day. The old adage goes that it was the Dutch sailors that introduced chocolate to Japan. The feature highlights the successful confectionery and packaging industries.

picture courtesy of the Zaanse Schans Museum

Breaking News Roquette launches new site; UK spends most on chocolate; Kraft opens new factory; ADM acquires oilseed plant; new ownership of Klöckner Hänsel, Iba moves to Munich.

New Products We bring you news of launches every month of finished confectionery products from all over the world.

Cover Story: CFS Aquarius Kennedy’s talks to Dutch company CFS Aquarius about the Lifecycle Performance programme. The result is an unrivalled range of versatile lollipop and packaging equipment.

Cover image & story (page 18) for November by: CFS Aquarius www.cfsaquarius.com

For more details on how to appear as a future cover story, Contact: agkennedy@kennedys.co.uk To subscribe to Kennedy’s Confection Email: subs@kennedys.co.uk or Telephone Sophie Kennedy: +44 (0) 1732 371 510

24 26 38

Calendar Where to go and where to be. Netherlands Special

London International Confection Conference (LICC) It’s time to visit London.

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

What’s New in Bakery The latest news from the world of bakery.

Also This Month... Cadbury looking at price but takes a tough stance; Health and wellness still dominates food and confectionery labelling; Kellogg’s look at branding; Packaging innovation.

My Factory, My Day The first of a monthly column by Bernd Postma, Managing Director of Delicia.

Case studies in robotics Kennedy’s Confection highlights the changing industry of robotics in manufacturing and packaging.

52 53 64

Classified

Directory

Candid Angus Kennedy announces the launch of Food & Drink Production

Send your Editorial for review to Kennedy’s - to our newsdesk: editor@kennedys.co.uk

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BREAKING NEWS For more information visit: kennedysconfection.com

Roquette launches new site for industry and consumer Roquette of France have come up with a brand new website www.SweetPearl.com enabling both food and nutrition professionals as well as consumers to access tailor-made information about Roquette Group’s flagship ingredient SweetPearl maltitol. Open mainly for food professionals (in particular in the fields of chocolate, bakery products, chewing gum and sugar confectionery), the site will be of special interest to the marketing, R&D and nutrition sectors. SweetPearl is giving a boost to the gourmet market by linking nutritional benefits to flavour, eating pleasure and creative potential. The site, interestingly, targets consumers directly and provides information about their ingredients and consumers will find answers to their current concerns with clear information about the SweetPearl ingredient. Roquette launched SweetPearl in January 2009 at the Pro Sweets show in Cologne. SweetPearl is a sweetener, which is naturally sweet and produced from renewable agricultural raw materials: wheat and maize.

NEXT MONTH IN THE DECEMBER ISSUE ... and beyond ... Like this issue? Well there is more, in fact there is much more.

Bosch. Vertical bagging like you have never seen before.

What’s the Buzz? Over 8 pages of news and commentary every month. Kennedy’s is the first with the news, bought right to your door. New Product Launches Brand new finished confectionery products are reviewed from all over the world in every issue. We also look at relaunches and brand extensions - vital market information at your fingertips. Market Reports What are the emerging markets? We bring news of the markets and latest business opportunities. PLUS Packaging: Processing: Ingredients: Special Focuses: Exhibition reports + everything you need to know about producing, packing, selling and even inventing confectionery! Subscribe and have free access online to extended articles and much more.

To subscribe to Kennedy’s Confection Email: subs@kennedys.co.uk or Telephone Sophie Kennedy: +44 (0) 1732 371 510

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

Robert Bosch Packaging Technology B.V. Phone: +31 (0) 495 574 000 | Fax: +31 (0) 495 574 094 packaging@bosch.com | www.boschpackaging.com

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004 Europe

008 ADM

UK now spends the most on chocolate

Acquires Czech oilseed plant

006 Kraft

010 Boughey

Opens new factory in Russia

Post record results

Send your news first to Kennedy’s editor@kennedys.co.uk

The Latest News from the World of Confection

UK now spends the most on chocolate The UK is at last good at something. A nation that is used to being at the bottom of most survey lists from health through to education has at last come out on top. According to research from Mintel's Global Market Navigator (GMN), Britons spend more on chocolate than any other country in Europe. Despite the recession, the UK consumed £3.5 billion worth of chocolate last year with Germany coming in second with £3.4 billion, followed by France. Confectionery, we are told, on the whole is experiencing something of a horses kick with sales generally looking promising across Europe and beyond. Mintel's GMN also report that the British spent £57 per head on chocolate in 2008. Only Switzerland spends more on chocolate at £111 when looked at by ‘per head’ of population in 2008, with Belgium £48 and Germany £41 per head. The recession as we predicted has not waxed the British enthusiasm for chocolate. The UK market grew by 7.4% in 2007 and it still managed to achieve 4% growth in 2008 despite economic conditions. Mintel GMN goes on to forecast continued expansion of 5.8% in 2009 and then predicts year-on-year increases of 5% until 2013, when the market will be valued at £4.4 billion. Are we OK now to officially say its over? Steve Charlton, Managing Director Mintel GMN said: "These figures demonstrate the British love of chocolate remains as strong as ever. The fact that we buy more chocolate than any other European country, despite recessionary pressure and our comparative lack in size, shows where the priorities of sweet toothed Brits lie!" There is also clear segmentation in the UK. Countline products are the largest sector comprising 34.1% of the market at a value of nearly £1.2 billion. Boxes of assorted chocolate make up 22.7% of sales and there are also seasonal bursts of novelty chocolates around Christmas

These figures demonstrate the British love of chocolate remains as strong as ever. The fact that we buy more chocolate than any other European country, despite recessionary pressure and our comparative lack in size, shows where the priorities of sweet toothed Brits lie! and Easter, representing 12.9% of the market with a value of £451 million. In addition when it comes to global innovation, Europe leads the way. Indeed, in the first six months of the year, almost four in ten (38%) new chocolate products were launched in Europe. Premium products have been particularly popular in Europe.

"The trend towards good quality produce is reflective of European consumers' interest in ingredients. In fact, in the last 6 months alone, almost three quarters of all new organic products and over half of all new Fair-trade products have been launched in this region," adds Charlton. Meanwhile, it seems new product development is also not suffering in the current economic climate. Mintel's Global New Products Database reveals that new chocolate product launches in the UK are up from 345 in 2007 to 439 in 2008. While Brits lead the way in overall chocolate consumption, Germany is the most active region in terms of new product development, accounting for a quarter of all European launches followed by Austria with 12% and the UK with 8%. Reduced sugar chocolate launches rose from just six in 2007 to 26 in 2008, gluten free chocolate launches from 13 in 2007 to 40 in 2008 and additive free chocolate from 22 in 2007 to 46 launches in 2008.

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NUTRITION IGNITION

High in vitamin E

13 essential nutrients

Cholesterol free

Pump up with 6 grams of protein

Maximize the monounsaturated fat

Factor in 3.5 grams of fibre

AND YOU THOUGHT YOU WERE JUST ADDING ALMONDS.

A lot goes in with a little almond. From zero cholesterol to 13 essential nutrients, it’s the nut that, ounce for ounce, adds more value to just about anything, including great–tasting crunch. And consumers know it. In fact, every year the demand for products with almonds goes up. So just add them in and watch them come. One serving of almonds is 30 grams.

$OPRQG%RDUG FRP

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News in Brief Time to go, POP

As quoted in the Los Angeles Times, the average American drinks 50 gallons of Coke and other sweet drinks per year, confirming suspicions that soda pop is one of the main culprits of obesity in the US. Unlike Confectionery, the sugars can be perceived to be hidden to the consumers. Portion size of the average drink size has gone up to a drink that in a single purchase, contains over 17 teaspoons of sugar. The US authorities are investigating the use of a tax on soda pop drinks.

Send your news first to Kennedy’s

editor@kennedys.co.uk

New ownership of Klöckner Hänsel Processing GmbH Following successful negotiations with the holding company Klöckner Werke AG, Klöckner Hänsel Processing GmbH is now an independent company. The three new shareholders will be PROFORM, the supplier of confectionery equipment, along with Mr. Frank Temme and Mr. Heiko Kühn. Collectively they have taken over the partnership interests at Klöckner Hänsel Processing GmbH. The directors of the new company will be Mr. Heiko Kühn and Mr. Frank Temme. Mr. Frank Temme told Kennedy’s: “We have had a long term, reliable and trustful relationship with PROFORM already

for years and we have shared 500 m 2-level booth for the last 3 Interpacks already. This brought us together in a strong partnership, which is proven in some bigger projects for Chewy Candy, Toffee, Hard Candy and Chewing Gum lines world wide. Together we are offering turnkey projects from raw material handling to the final product. Thus it was just logical to reach a stronger position in the market by this partnership and with new developments in mind.” Both PROFORM and Klöckner Hänsel Processing are looking forward to a prosperous and positive joint future. Temme added: “We will also have our 100th year anniversary in 2011,

right in time for Interpack 2011, and our customers can count on our ongoing and even stronger focus on development for customised, reliable and economic technology.”

Kraft opens new factory in Russia Kraft Foods has officially opened a $50 million cookies and cake plant in the Vladimir region of Russia with a capacity of up to 35,000 tons per year. The company is looking forward to doubling its confectionery sales in Russia by the end of the year according to Kraft Russia CEO David Steer, as well as to continue its investments in

expansion in the local market. Steer expects the company to achieve a double-digit sales growth this year in Russia. This is boosted by the fact that the U.S. company is expected to continue to invest in expanding capacity of its coffee factory in St. Petersburg, and biscuits and chocolates production in the city of Pokrov (Vladimir region). Kraft

Iba moves to Munich Iba has announced that its bakery show will be moved to Munich from Düsseldorf. The show that has just taken place in October 2009, will from now on be staged in Munich. The next exhibition will take place Sept 28 - 3rd October

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

2012 and runs every three years. In 2006 the show reported 76,206 visitors and in 2009 they claim, saw a rise in visitor numbers to 79,500 visitors. Iba tells Kennedy’s that the first Iba took place in Cologne and changed its location every time and the

reasons why the German Bakers' Confederation decided to organise Iba only in Munich in the future was to ‘internationalise and to evolve Iba more and more’. They also claim exhibitors and visitors will have ‘long-term planning security’ with one trade fair location.

Foods plans to commence production of its Barney Brand, a famous chocolate biscuits brand, which, until now, have been imported from Poland and France. Steer commented that the group had no plans to make acquisitions of any local brands, however such possibility may arise in the future.

New Sweetener from Bioplus Life Sciences Following over 60 years of developing superior healthcare and nutritional products across the world, BioPlus of India has launched a high potency sweetener brand Solo™ Sucralose. The new

sweetener, made from sugar is claimed to be 600 times sweeter and highly stable, enabling use at high temperatures and low ph environments and can deliver extended storage periods, due to its stability.

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News in Brief Ferrero, the confectionery giant, has struck a deal to source "significant quantities" of sustainably produced palm oil. London-listed New Britain Palm Oil (NBPO) said that the deal avoids using an industrial intermediary, which the company claimed would give Ferrero "better control of its supply chain". Alessandro Cagli, Ferrero's corporate social responsibility director, said the deal "underlines our commitment to sourcing ethically and sustainabily produced raw materials".

To subscribe to Kennedy’s Confection, Email: subs@kennedys.co.uk

or Telephone Sophie Kennedy: +44 (0) 1732 371 510

Carle & Montanari Open House Carle & Montanari will open its doors for an Open House event on the 12th November in its Rozzano MI plant where customers will be able see some of Carle & Montanari’s latest technical and technological solutions for the confectionery market. Visitors will have the chance to take a closer look at their complete range of new lines and will be able to see the new Cavemil R 650/205/350 moulding line, a brand new

moulding concept featuring innovative mould movement technology. The moulding line will be functioning with chocolate, complete with its tempering (Beta10) and packaging (VPACK2CD/CB4 multistyle) sections. Also on site will be Carle & Montanari’s: cocoa process (with a POV590/16 pressing cell, complete with all its ancillary equipment); chocolate production (with HFI518 and

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

HFI525 five rolls refiners and a Homega6 horizontal conche. Also on show will be the Cavemil 650/275 moulding line and a

complete range of both rotary and pistons electronic depositor and packaging of finished products.

ADM aquires Czech oilseed plant A rc h e r Daniels Midland Company (ADM) announced the expansion of its European oilseed processing capabilities with the acquisition of ViaChem Group’s

oilseed processing assets in Olomouc, Czech Republic. This facility, consists of an oilseed crushing, refining and biodiesel plant. Brent Fenton, managing director,

ADM Europe said: “This new site will support ADM’s expansion of its rapeseed and sunseed origination network in Central Europe. “In line with ADM’s

strategy to expand the size and global reach of our core model, this acquisition increases the Company’s presence in the growing Easter n European market.”

Delfi Cocoa opens new cocoa processing plant in Hamburg Delfi Cocoa Europe , a subsidiary of Petra Foods Limited, one of the world’s major manufacturers and suppliers of cocoa ingredients and branded consumer confectionery products, has opened a brand new 65 million cocoa processing plant in Hamburg, Germany. The state-of-the-art facility was opened by Hamburg’s State Secretary, Carsten Frigge and is capable of processing 100,000 tons of cocoa beans per annum, will create

150 new jobs and has received the ISO 22000 Food Safety Certification. The original factory in Hamburg-Veddel was transformed, using Delfi Cocoa Group know-how and technology, into a state-of-the-art cocoa facility to produce cocoa ingredient products and is now currently employing almost 200 people. John Chuang, CEO of Petra Foods and a Director of Petra Armajaro Holdings, commented: “The Hamburg factory of

Delfi Cocoa Europe is capable of producing a range of superior and sophisticated cocoa ingredients that meet the stringent and exacting demands of Delfi Cocoa Group’s inter national and Europe based customers. “The Hamburg plant will have the capability of producing whole bean roasted or nib alkalized cocoa products. Ben Ryan, General Manager of Delfi Cocoa Europe, said: “The needs of Delfi’s customers are continually evolving

Delfi’s new cocoa plant in Hamburg

and so our factory has been set up with these changing needs in mind. We have given ourselves the flexibility for the production of certified cocoa products, such as

selected ICCO, Fair Trade, and Rain Forest Alliance certified products, as well as tailor made cocoa liquor from single origin or traceable cocoa beans, if required.”

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News in Brief

Tate & Lyle announced the European launch of an innovative new starch for use in dairy and convenience foods. The starch, named CREAMIZ, will help manufacturers reduce fat content by up to 30%, while maintaining mouthfeel and texture.

Bühler sign up as gold sponsor

Boughey post record results

Bühler joins a formidable team of sponsors for the first ever LICC (London International Confection Conference) that is due to take place on the 1st and 2nd of December 2009. The conference, a

The UK LEADING distribution firm Boughey (est 1964 and part of the NWF Group plc) has recorded a record tur nover of £39.2m representing an increase of almost 20 % on the previous year’s £32.9m. The Cheshire-based business, which employs 600 people, has further cemented its reputation in the ambient food sector and now boasts a portfolio of more than 200 clients. Boughey handles over 5% of the UK’s entire market in ambient, or nonperishable foods. Up to 100,000 pallets a month are distributed with an average of 120

joint venture between Kennedy’s and Revolution events focuses on new product developments future trends and technical issues facing the future of the confectionery industry.

Success for Confectioners at Anuga Brazilian companies at Anuga (Germany) netted almost 1 Billion US Dollars in potential orders. Out of those, there were 11 Brazilian companies from Confectionery and Chocolate sector exhibiting at Anuga. The amount of business reached a potential US$ 12 million, (including deals closed at the fair and the forecast for the next 12

months). Among them was the company Embaré, one of the biggest dairy product companies in Brazil and now a leader in the caramel sector since 1975. Founded in 1935, Embaré exports caramels to 49 countries with the US, Canada, South Korea, Russia and Dominican as their main markets. Embaré Exports Manager, Solange

Isidoro told Kennedys, “The secret of our success is always that our caramels are a premium product, made with fresh milk, whilst the majority of our competitors use concentrated or powdered milk.”

Kemin launches Amplivita Kemin Industries of Chennai, India announced the introduction of Amplivita, a unique antimicrobial system designed to keep Indian ethnic sweets fresh for a longer period of time without impacting their original taste profile. “Recipes for Indian ethnic sweets are passed

down through generations and manufacturers take pride in delivering them fresh and wholesome to consumers,” says Alex Fink, marketing director of Kemin Food Ingredients. Kemin has also expanded by installing a new plant in its manufacturing facility located

in Gummidippondi. The new plant will allow the company to cater for the growing demand in the ethnic sweets industry. Kemin – Inspired Molecular Solutions was founded in 1961 to provide health and nutritional solutions to the food ingredients and related industries.

loads a day. Clients include Princes Foods, Kinnerton and Dole among others. Central to Boughey’s success has been its 55-acre purpose-built facility at Wardle, near Nantwich, which is home to the company’s fleet of 150 vehicles. Together with a sister site at Deeside, the Cheshire installation makes up almost a million square feet of warehousing capable of storing 115,000 pallets. Managing Director Keith Forster said: “This year’s strong financial performance is a result of our continual striving for improvement in the quality of service provided to our many clients.

Barry Callebaut’s Acticoa helps protect the skin from UV light An independent study conducted by the London University of the Arts has revealed that eating chocolate rich in flavanols can significantly help to protect the skin from the harmful effects of ultraviolet radiation. The study involved the daily consumption of 20g doses of chocolate by two random groups of 15 healthy adult males and females. One group was given Barry Callebaut Acticoa dark

chocolate, the other was given the same dose of chocolate made according to the same recipe but using c o n v e n t i o n a l production methods. In the Acticoa group. The authors of the study state that the photoprotective effect of Acticoa is most likely to be caused by the anti-inflammatory and antioxidant activity of the cocoa flavanols found in vastly greater concentrations in Acticoa chocolate.

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FINISHED PRODUCTS What’s New Organic Dark Chocolate Tablet

Milk Chocolate Candies

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

M&M's Dominoes Collector's Edition Milk Chocolate Candies are milk chocolate in a crisp chocolate shell.

Company: ChocoLate Orgániko Brand: Chocolate Orgániko Whydark Category: Chocolate Confectionery Sub-Category: Chocolate Tablets Country: Mexico Launch Type: New Product Price in local currency: MXN95.00 Price in US Dollars: $7.41 Price in Euros: q5.19 Package Type: Carton Package Material: Board Pack Size: 70.00 g

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

Dark Velvet Chocolates Anthon Berg Dark Velvet Chocolates are white chocolate truffles with Piper-Heidsieck Champagne and tangy white juice extracted from fresh, green grapes. The chocolates are topped up with apple flavour and covered in dark chocolate from top to bottom. This product retails in a 148g carton containing 12 pieces. Company: Anthon Berg Brand: Anthon Berg Category: Chocolate Confectionery Sub-Category: Non-Individually Wrapped Chocolate Pieces Country: Singapore Launch Type: New Variety/Range Extension Price in local currency: SGD23.00 Price in US Dollars: $16.20 Price in Euros: q11.09 Package Type: Carton Package Material: Board Pack Size: 148.00 g Ingredients: Sugar, cocoa mass (chocolate), cocoa butter, whole milk powder, Piper-Heidsieck Champagne (5%), grape juice concentrate (2%), emulsifier (rapeseed/canola lecithin), ethyl vanillin and other flavourings, acid (citric acid), thickener (pectin), alcohol from the pectin, minimum (46%) cocoa solids in the dark chocolate, alcohol (0.5% w/w)

Company: Mars Brand: M&M's Dominoes Collector's Edition Category: Chocolate Confectionery Sub-Category: Non-Individually Wrapped Chocolate Pieces Country: Singapore Launch Type: New Product Price in local currency: SGD25.07 Price in US Dollars: $17.66 Price in Euros: q12.09 Package Type: Flexible Package Material: Plastic Pack Size: 45.00 g Ingredients: Sugar, cocoa mass, skimmed milk powder, cocoa butter, milk fat, lactose, vegetable fat, glucose syrup, starch, emulsifier (soya lecithin), colours (E120, E133, E160a, e171), dextrin, glazing agent (carnauba wax), flavourings, salt, vegetable oil

Spelt Licorice Green Grove Organics has launched Spelt Licorice, which is certified organic. The product retail in 250g, 100g, 200g, 500g, 1kg and 2kg packs. Company: Green Grove Organics Brand: Green Grove Organics Category: Sugar & Gum Confectionery Sub-Category: Liquorice Country: Australia Launch Type: New Product Pack Size: 250.00 g

Orange and Guarana Pastilles Garoto Pastilhas Sabor Laranja com Guaraná (Orange and Guarana Pastilles) are now available. The gluten-free product contains artificial flavours and colours. It is retailed in a 17g package containing ten units. Company: Garoto Brand: Garoto Category: Sugar & Gum Confectionery Sub-Category: Pastilles, Gums, Jellies & Chews Country: Brazil Launch Type: New Variety/Range Extension Price in local currency: BRL0.30 Price in US Dollars: $0.16 Price in Euros: q0.11 Pack Size: 17.00 g Ingredients: Sugar, dextrin (1400), stearic acid, coloring (sunset yellow (110), red allura (129)), flavouring

Supplied by

www.gnpd.com your new product partner

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FINISHED PRODUCTS Send your products for review to Kennedy’s - to our newsdesk: editor@kennedys.co.uk

What’s

Key Lime Iced Tea Sippers

NEW

New in the US from Hammonds Candies are Iced Tea Sippers comprising sugar candy sticks available in orange, key lime or lemon flavours; and packaged in a standard transparent plastic tub. What makes the line stand out is not its packaging, formulation or format, which are pretty standard, but its novel positioning - the company markets the product as a straw to playfully flavour your tea on a hot summer day. This is a simple yet clever way of encouraging more consumption of sugar confectionery since Iced Tea Sippers are overtly marketed as an accompaniment to a popular beverage in the US, iced tea. Moreover, the line is also arguably attempting to re-position a children’s favourite (ie candy sticks) as something to be enjoyed more often by adults - since iced tea is a drink with a grown-up appeal. In fact, according to the Mintel report, Tea and RTD Teas, US, May 2009, use of RTD canned and bottled iced teas is highest among respondents aged 18-34. The product may stand out in terms of its positioning but there is some debate and confusion over whether it actually works as a straw. Although on-pack it states use as a straw, the product is fairly solid in structure (as expected from a candy stick) and attempts to sip drinks through it have been unsuccessful - this despite the product being porous.

Fruit Flavoured Snacks Betty Crocker Fruit Roll-Ups Fruit Flavoured Snacks are available in a Blastin' Berry variety. This kosher certified product is targeted at children. It retails in a 10 count 141g pack made from 100% recycled paper fibres.

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

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

Hammond's Candies Key Lime Iced Tea Sippers can be used as a straw to flavour iced tea that will eventually dissolve. The product retails in a 5-oz. pack. Company: Hammond's Candies Brand: Hammond's Candies Category: Sugar & Gum Confectionery Sub-Category: Sticks, Liquids & Sprays Country: USA Launch Type: New Product Price in local currency: $7.95 Price in Euros: q5.72 Pack Size: 5.00 oz Ingredients: Sugar, natural and artificial flavours, glycerin, artificial colors (blue 1, red 40, yellow 5), cream of tartar, citric acid

Fruit Gum Strings Liebeskummerpillen Glückssträhnen are "Lucky Streak" Fruit Gum Strings with apple flavour, 'indicated' to be used when ones lucky streak comes to a halt. They are humorously claimed to provide a long lasting bliss when nibbling them slowly, and retail in a 24g pack. Company: Liebeskummerpillen Brand: Liebeskummerpillen Glückssträhnen Category: Sugar & Gum Confectionery Sub-Category: Pastilles, Gums, Jellies & Chews Country: Germany Launch Type: New Product Price in local currency: q3.50 Price in US Dollars: $5.11 Pack Size: 24.00 g Ingredients: Glucose-fructose syrup, wheatflour, sugar, dextrose, vegetable oil, acidifier (citric acid), aroma, antioxidants (ascorbic acid, d-tocopherol), colourants (E104, E131)

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What’s

NEW

Belgian Reduce Fat Milk Chocolates Cavalier Belgian Reduce Fat Milk Chocolates contain less 40% fat than ‘a regular product’, and is formulated with no sugar added. The product features a Pistachio flavour, and retails in a 100g box. Also available are Belgian Sea Shells, retailed in a 130g box; and Belgian Chocolates, retailed in a 125g pack. The products are available at Waitrose stores. Company: Cavalier NV Brand: Cavalier Category: Chocolate Confectionery Sub-Category: Individually Wrapped Chocolate Pieces Country: UK Launch Type: New Product Price in local currency: £3.99 Price in US Dollars: $6.34 Price in Euros: q4.34

Fruit Pralines Duc d'O Fruit Pralines feature a dark chocolate coating and said to be made from the finest Belgian chocolate. The product does not contain alcohol and retails in a 250g box. Company: Chocolaterie Duc d'O Brand: Duc d'O Category: Chocolate Confectionery Sub-Category: Individually Wrapped Chocolate Pieces Country: Indonesia Launch Type: New Product Price in local currency: IDR157500.00 Price in US Dollars: $15.82 Price in Euros: a10.82 Package Size: 100.00 g Ingredients: Sugar, apricot pulp, glucose, cocoa mass, cocoa butter, pectin, anhydrous milk fat, citric acid, flavors, emulsifier (soya lecithin (GMO-free), chocolate (cocoa solids minimum 54%)

Chocolate Cocktail Creams Anthon Berg Chocolate Cocktail Creams are described as dark chocolates with centres of genuine spirits in cream. The spirits used include brands such as Grand Marnier and Rémy Martin. The product retails in a 235g pack containing 15 pieces. Company: Anthon Berg Brand: Anthon Berg Category: Chocolate Confectionery Sub-Category: Individually Wrapped Chocolate Pieces Country: Indonesia Date Published: October 2009 Price in local currency: IDR226100.00 Price in local Dollars: $22.71 Price in Euros: q15.54 Pack Size: 235.00 g Ingredients: Sugar, cocoa mass (chocolate), cocoa butter, spirits (7%), vegetable fat in the filling, emulsifier (rapeseed/canola lecithin), ethyl vanillin, other flavourings, cocoa solids in dark chocolate (minimum 55%)

Popping Candy with Lollipop Pop Rocks Popping Candy with Lollipop comes with dips and a tattoo. This product is available in a Cola flavour and retails in an 18g pack which is targeted at children. Company: Zeta Espacial Brand: Pop Rocks Category: Sugar & Gum Confectionery Sub-Category: Lollipops Country: Singapore Launch Type: New Product Price in local currency: SGD2.00 Price in local Dollars: $1.41 Price in Euros: q0.96 Pack Size: 18.00 g Ingredients: Sugar, corn syrup, lactose, citric acid (E330), malic acid (E296), lactic acid (E270), artificial flavour, colour 150), carbon dioxide (E290)

Chocolate Coated Roasted Coffee Beans Calufe Granos de Café Cubiertos de Chocolate (Chocolate Coated Roasted Coffee Beans) retail in a 50g pack. Also available in this range are Bombones de Café Cubiertos de Chocolate (Coffee Flavoured Chocolates), which are retailed in a 180g pack. Company: Calufe Brand: Calufe Category: Chocolate Confectionery Sub-Category: Non-Individually Wrapped Chocolate Pieces Country: Mexico Launch Type: New Product Price in local currency: MXN20.00 Price in local Dollars: $1.50 Price in Euros: q1.03 Pack Size: 50.00 g Ingredients: Chocolate coating (sugar, cocoa butter, cocoa paste, lecithin, vanillin), roasted peaberry coffee beans

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Tangerine - Green Tea Gum Wrigley's Orbit Balance has launched Mandarine-Grüner Tee (Tangerine-Green Tea Gum). The sugar free gum is said to be a refreshing combination of tasty fruit and well-known extracts. The product retails in a 3-ct. pack containing 10 units each. Also available are the flavours Papaya-Aloe Vera, Himbeere Zitronengras (RaspberryLemongrass), and Heidelbeere Vitamin C (Blueberry-Vitamin C). Company: Wrigley Brand: Wrigley's Orbit Balance Category: Sugar & Gum Confectionery Sub-Category: Gum Country: Germany Launch Type: New Product Price in local currency: a1.95 Price in US Dollars: $2.85 Package Type: Blister Pack Package Material: Plastic Ingredients: Sorbitol, maltitol, chewing mass (soy lecithin), thickener (gum arabic um), mannitol, flavourings, humectant (glycerin), maltitol syrup, acidulant (citric acid), sweeteners (acesulfame-K, aspartame), acidulant (malic acid), coating agent (carnauba wax), anti oxidant (BHA)

Hard Liquorice Filled Candies Pionir has introduced Gefüllte Hartkaramellen (Hard Liquorice Filled Candies). The product retails in a 100g pack. Company: Pionir Brand: Pionir Category: Sugar & Gum Confectionery Sub-Category: Liquorice Country: Switzerland Launch Type: New Product Price in local currency: CHF1.25 Price in US Dollars: $1.21 Price in Euros: a0.83 Package Size: 100.00 g Ingredients: Sugar, glucose syrup, liquorice filling (20%) (dextrose, sugar, glucose syrup, milk powder, liquorice (0.4%)), flavours, colours (E151, E102, E120, E132)

Editors’ REVIEW Le Wiff… Le What?

really had thought that I had seen it all. Do you remember the scud missile rocket chocolates during the Argentinian wars or the candy scorpions from Mexico from Hotlix or the chocolates to make you love football (reported last month) when you hate footy. And now. Oh no, listen up, check this out my loved readers. We are going to have to have an award for the best innovative product and this is a very strong contender. We question herewith the concept of whether we can experience the effects of chocolate without eating it! Oh and of course, therefore not putting on the Calories. Last month we reported from our article on ‘The Love of Chocolate’ (See Kennedy’s Confection October 09 issue), that there may be some clear proven effects on the brain on the smell of chocolate.

The company LaboGroup of France seemed to like this idea a lot and literally have come up with ‘Le Whif’, an Inhalable (yes really) powdered chocolate, they claim it’s a new way of eating chocolate. It’s relatively simple, we just breath it! Le Whif was invented by a Harvard Professor by the name of David Edwards in collaboration with students, designers, engineers and other creatives at Edwards' art and design centre Le Laboratoire, in Paris. The inhalable powdered chocolate, we are told, consists of hundreds of miligrams of tiny food particles. According to the manufacturer, this chocolate is a terrific way to curb the appetite. I am not convinced, a publicity stunt or a genuine product, or a desparate measure to sell perfectly good chocolate in any other way than the way we are supposed to enjoy it. We must tell you that the inhaler is filled with individual chocolate shots, known as ‘Whifs’, each containing 200mg of chocolate powder with each puff – total four puffs. These retail in packs of six priced at £9.95 which equates to around 40p a puff, equivalent to an average chocolate bar. You are going to have to be quite a keen Whiffer to dig deep into your wallet for this product. But it’s a great idea and without these ideas and innovations we would not be here today in such a successful industry. My kids suffer from Asthma and hate their inhalers, perhaps a use to get them to like them… perhaps not? According to the product website, Le Whif uses particle engineering to form natural food substances, like chocolate, in particle sizes that are small enough to become airborne though too large to enter the lungs. The team behind the product is now working on other culinary projects using the inhaling technique. I am so pleased I am in confectionery, can you imagine Le Wiff of some more unsavoury products. What’s next. Well, we will see, if you keep renewing your subscriptions of course! But it takes companies like the Labgroup to push the boundaries and question what we do, questioning is the essence of creativity.

A la Prochaine

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

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COVER STORY Sponsored Feature

Gaining a competitive edge

The Dutch company, CFS Aquarius is driven by Lifecycle Performance. The result is an unrivalled range of versatile lollipop and confectionery packaging equipment that works at high speeds with minimum operator involvement, easy operation and cleaning and this combined with predictive maintenance, that considerably reduces downtime

n such a hugely competitive market, lollipop and confectionery producers must differentiate themselves from the competition.Clearly consumers need attractive wrappers and packages, so producers rely heavily on creative marketing to stand out from competitors at the Point of Sale. That means placing the fewest possible limitations on forming, wrapping and packaging shapes and materials.

experience: “We have been producing lollipop equipment for over half a century, and we know our customers’ businesses inside out. That has led to possibly the widest range of machines on the market. We produce single stand-alone machines, right up to complete lines for forming, cooling, wrapping and packaging. And because our customers need to innovate, we have made our machines outstandingly versatile.”

This customer requirement has spurred CFS Aquarius to develop what they claim to be the world’s widest range of lollipop forming, cooling and wrapping equipment. Kees Le Loux, Segment Sales Manager of lollipop equipment, puts much of CFS’ success down to

CFS Aquarius’ vertical form, fill and seal packaging machines do the same job for confectionery (along with a huge range for foods). Nomad van Bussel, Segment Sales Manager for the CFS SmartPacker range in the confectionery market, points to the

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

Continued >>

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Alice – the norm breaker Top flexible extruder and depositor

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

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

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

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COVER STORY Sponsored Feature reduced film use, and allows for a wider range of types and qualities of film.

<< Continued

For hygiene and durability the CFS Aquarius BunchWrapper 400-S is manufactured in stainless steel and high-grade aluminium. All control and mechanical components are sealed in compartments to eliminate wear and tear, for example, by the entry of abrasive sugar dust. Options include a double film reel support, a PopCounter that automatically counts lollipops or rejects pre-defined imperfectly wrapped lollipops, and an automatic splicing system for changing wrapping material reels. Special features include a dust removal system (for instance when running with dextrose lollipops) and air-drying, to create a microclimate inside the production part of the machine to prevent sugar dust from becoming sticky. << Continued wide variety of possible bag styles as a major customer attraction. Output speeds are high, too. “Once lollipop and confectionery producers have developed a new line, they need highvolume, trouble-free production,” says Nomad. “Our packaging equipment is all designed and has proven to deliver just that.” When a new opportunity opens it is the time it takes to reach the market that can make or break a product line. New lollipop or confectionery bag shapes will need new wrappers and new packaging. Producers must subsequently be able to transfer between product lines quickly and faultlessly. CFS Aquarius is able to assist with this. The company’s focus on Lifecycle Performance means that there is extensive training, service and maintenance programs, and regular equipment and software upgrades. Customers can also benefit from the company’s Technology Centre in Weert in the Netherlands, along with a worldwide network of customer centres and agents for top-quality support and consultancy services. Unlimited lollipops The lollipop industry needs to continually create unique and exciting shapes and wrapping combinations. Manufacturers can select any shape: ball, cylindrical, flat or fancy, and can

go for solid or centre-filled lollipops in all shapes. Then, they can add an appealing finishing touch with a choice of wrapping material and style, such as bunchwrap, double twistwrap, seal twistwrap, sachetwrap and sandwichwrap. Specialised wrapping machines include the CFS Aquarius BunchWrapper, which has already won considerable acclaim for its quality and performance. The latest addition is the BunchWrapper 400-S that will be introduced at the ProSweets exhibition in Germany in January next year. Their BunchWrapper 400-S has a wrapping speed of 400 lollipops per minute, complementing the high-speed BunchWrapper 600 and 800 (600 and 800 per minute respectively). The 400-S shares all the advanced features of the range and is built to the same quality standards as its larger, faster brothers. Energy consumption is low due to the use of direct cable-less electrically heated diaphragms for sealing the wrapping material around the lollipop stick. Besides providing high-energy transfer and effective heating control, the new heating system makes it very reliable. Also a revolutionary (patented) film feeding and sealing system ensures precise positioning and

CFS Aquarius TwistWrapper can label on the inside of the wrap and assist with special promotions. The continuous machine has a doubletwist wrapping capacity of up to 1,000 ball lollipops per minute and uses less film (around 5% less) than intermittent machines. It also features a quick changeover to other lollipop sizes (1835 diameter/width). Temperature is controlled on each individual sealing station for consistently high sealing quality and, similar to the BunchWrapper, the machine accepts heat-sealable wrapping materials like cellophane, Continued >> CFS Aquarius BunchWrapper 400-S

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COVER STORY Sponsored Feature << Continued

CFS Aquarius Seal Twist wrapping style

polypropylene, laminates and wax paper. As with all the range of machines, the design considers reduced wear and failure on sensitive parts and is easy to clean, operate and service. CFS Aquarius is upgrading its TwistWrapper to handle the new CFS Aquarius ‘Seal Twist’ wrapping style that gives a fresh appearance to lollipops. The TwistWrapper also handles the patented CFS Aquarius Overlap Seal double-twist wrappers that significantly extend lollipop shelf life. Unlike regular double-twist lollipop wrappers, these are hermetically sealed, so no moisture reaches the lollipop, even when immersed in water. Vertical form-fill-seal for the confectionery industry Packaging equipment must provide a variety of options to meet the need for eye-catching confectionery packs and styles. The CFS SmartPacker accepts a range of materials in different formats ranging from standard flat pillow bags to: Quatro Seal, Block Bottom, Envelope, SmartPouch and Zipper bags. The vertical packaging machine combines high speed, quality and a reliable 24 hours a day operation. At over 400 bags per minute, the vertical bagging machine, the

SmartPacker TwinTube C is up to three times the speed of conventional lines. It achieves maximum efficiency when bagging small bags with a capacity range for party mixes and calorie packs. It also operates two parallel forming tubes from a single drive and can run a film reel for each drive, helping fill calorie packs of different widths and appearance simultaneously. Compact intermittent machines like the CFS SmartPacker SX have an excellent price/performance ratio. CFS Aquarius' special product between seal detection system has proven itself in the confectionery market by improving uptime and reducing cleaning and maintenance costs. Continuous film transport systems like the CFS SmartPacker C (X) can operate at a higher speed than intermittent machines, handling delicate film materials easily. At ProSweets, CFS Aquarius will introduce a new system to make complex bag styles like Quatro Seal and SmartPouch in continuous mode. Monitoring and improving performance As soon as market conditions get tough, companies often look to reduce operating costs instead of improving production. This is not always the right decision, because a closer look at the efficiency

of the production process may deliver better and more sustainable results. This is particularly important, since actual efficiencies are often far from optimum. Small changes in planning and on-time production may lead to huge cost savings. The question is: how to find and identify the issues involved? CFS CostFox helps operators understand and contribute to improvements. It displays the production performance of a machine in real time and where it belongs: on the operator panel. This data provides information like set-up time, line restrictions, speed loss and machine stoppages and failures. This enables operators to respond easily to events that affect performance, and eliminate the original causes of efficiency problems. And if the events are beyond the operator’s control, the stored information can be forwarded to the person responsible. Cost transparency has become key, which applies to the whole production process as well as the machinery used. And another benefit of the software is to demonstrate that the performance of CFS Aquarius machines, maintained 24 hours a day.

Further Information is available from info@cfsaquarius.com www.cfsaquarius.com

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

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CALENDAR Dates for your Diary

November 2009

Will be exhibiting at ProSweets 31st-3rd Feb 2010

Interpack 12-18th May 2011

2nd-4th – Sweets Middle East International Exhibition for the Sweet & Confectionery, Bakery, Snack Food and Ice Cream Industry - Dubai, UAE www.sweetsmiddleeast.com 17-19th – Fi Europe Messe Frankfurt, Germany www.europe2009.fi-events.com Kennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510

December 2009 1st-2nd – LICC London International Confectionery Conference (See side panel) Confectionery Conference, The Russell Hotel, London, UK www.kennedysconfection.com/licc09 agkennedy@kennedys.co.uk or licc@revolution-events.com Bookings are accepted for companies wishing to come to this conference right through November.

January 2010 26th-29th – Upakovka/ 2010 Expocentr Krasnaya Presnya Fairgrounds, Moscow, Russian www.upakovka-upakitalia.com 2nd Feb - Kennedy’s Stand ProSweets Cologne (Products and services for the production, processing and packaging of confectionery products) Koelnmesse, Cologne, Germany. www.ism-cologne.com Kennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510

1st-2nd December 2009

The full event programme for The London International Confection Conference (LICC) is now available for viewing at www.kennedysconfection.com/licc09. The event will bring together a host of inspirational and industry-renowned speakers who are all happy to share their knowledge with delegates. On both days of the event there will be a series of interactive advice clinics and briefing sessions, where delegates are invited to bring their own products or new product ideas along with them for an honest assessment! It is also set to be a great networking opportunity with your confectionery manufacturing peers as well as consultants, importers, wholesalers and suppliers, in a relaxed environment.

31st-3rd Feb – ISM (International Sweets and Biscuits Fair) Koelnmesse, Cologne, Germany www.ism-cologne.com Kennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510 31st-3rd Feb – ProSweets (Products and services for the production, processing and packaging of confectionery products - Koelnmesse, Cologne, Germany. www.prosweets-cologne.com Kennedy’s attending this event - meet the Kennedy’s team - call 01732 371510

April 2010 12-14th - The International Fair for Candy and Chocolate Damascus Syria www.candy-fair.com

COMING SOON... 2010 May 2010 25th-27th Snackex Asia, Beijing - Association event www.snackexasia.comnacke 25th-27th - Total Processing & Packaging NEC, Birmingham, England www.totalexhibition.com Kennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510 25-27th – The ALL CANDY EXPO will go by a new show name Sweets & Snacks EXPO Chicago, USA www.allcandyexpo.com Kennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510 July 2010 20-23rd – Fipan Expo Centre- Sao Paulo, Brazil. Food industry show. www.fipan.com.br

August 2010 3-6th – Confitexpo Guadalajara - Mexico www.confitexpo.com October 2010 22-23rd – Food Ingredients India Mumbai www.fi-events.com 17-21st SIAL Paris Nord villepinte, France www.sial.fr November 2010 16-18 Hi Europe (Health Ingredients) running with Natural Ingredients (NI) Madrid, Spain www.fi-events.com

2011 Jan 2011 ISM (Dates to be announced) Cologne, Germany - www.ism-cologne.com Kennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510

May 2011 12-18th Interpack Packing and Confectionery Machinery Dusseldorf, Germany – www.mdna.com Kennedy’s is attending this event - meet the Kennedy’s team - call 01732 371510 August 2011 2-5th – Confitexpo Guadalajara- Mexico www.confitexpo.com September 2011 26-28th Pack Expo Las Vegas, USA – www.packexpo.com

2012 May 2012 22-24th NCA Sweets and Snacks Expo Chicago- www.allcandyexpo.com September 2012 Sept 28-3rd Oct Iba - Bakery equipment now moved to Munich From Frankfurt Germany. www.iba.de

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www.kennedys-books.co.uk

Technical books for the confectioner

Science and technology of enrobed and filled chocolate, W NE confectionery and bakery products. By Geoff Talbot Brand new book on enrobed and filled products from coatings and fillings to ingredients and manufacturing technology including product design issues. Includes comprehensive overviews or product quality enhancement strtegies. Order Code: WH-809 Jan 2009, 688 pages, £150 (€189) Matiere Chocolat and Design Techniques for NEW Chocolate - 2 book set By Stephane Leroux A must-have technical and photographical guide to working in chocolate with over 50 techniques explained and over 1200 illustrations from creating stems and flowers to creating a concrete brick! From a master chocolatier and technical advisor. Order Code: FB-101 2 book boxed set Feb 2009, 560 pages, £125 (€157) Industrial Chocolate Manufacture and Use - Fourth W NE Edition. By ST Beckett Firmly established as the industry reference for all those involved with chocolate completely reworked with new chapters and information on many subjects including cold forming technology. Order Code: BS-004 Jan 2009, 688 pages, £145 (€182) Formulation and Production of Chewing and Bubble Gum Edited by Douglas Fritz Douglas has many years of experience in the chewing gum sector and this essential book contains everything needed with contributions by some of the world?s leading experts. Order Code: KEN-011 2008, 303 pages, £115 (€145) Sugar Confectionery and Chocolate Manufacture By R. Lees and E.B. Jackson This book is one of the established reference sources for the confectionery industry. Written as a text book with basic recipes and methods for a wide range of confectionery. Now available in English and Spanish, Order Code: JAC-001E, English ed, January 1999, 379 pages, £95 (€120) Order Code: JAC-001S, Spanish ed, March 2008, £120 (€151) Sugar Confectionery Recipes and Methods Compiled by E.B. Jackson The book features hundreds of recipes and detailed methods for the production of all types of sugar candy,

an essential reference source for all sugar confectionery manufacturers. Order Code: JAC-002 2002, 219 pages £99 (€125) Industrial Manufacture of Snack Foods By Dr Sergio O. Serna-Saldivar Dr Sergio O. Serna-Saldivar is the world’s leading expert on the snacks sector. Industrial Manufacture of Snack Foods is an essential resource for the industry, particularly for technicians and scientists involved in new product development. Order Code: KEN-013 April 2008, 428 pages, £125 (€157) Application of Fats in Confectionery By Geoff Talbot Geoff, known as the Fat Consultant, is an internationallyrenowned specialist in confectionery fats and oils. This book represents the culmination of nearly 40 years in this sector, plugging a gaping hole in the existing literature. Order Code: KEN-012 2006, 215 pages, £108 (€136) Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner. By P Grewelling This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Order Code: BS-823, March 2007, £39.99 (€50) Chocolate, Cocoa and Confectionery - Third Edition. By Bernard Minifie Order Code: AP-002 1999, £142.50 (€179) The Science of Chocolate By Stephen Beckett Order Code: RSC-101 2008, £24.95, (€31) Sugar Confectionery Manufacture - Second Edition. By E.B. Jackson Order Code: AP-210 1999, £146.50 (€184) Making Chocolates in the Factory By Robert Whitefield Order Code: KEN-010 2008, 144 pages, £49 (€62)

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Innovation From The Netherlands By Angus Kennedy

10 Things about

Holland:

The name the Netherlands refers to the low-lying nature of the country, ‘nether’ meaning low. picture courtesy of the Zaanse Schans Museum

k, I am now ready to start writing about this truly wonderful country and its people and I would like to thank those Dutch companies that provided us with so much candid information about Dutch people a n d t h e i r c u l t u re . You can’t write about Holland without picking up the phone and talking to the Dutch. I was told straight away, ‘you will find Dutch people all over the world and if you do not find Dutch people in a country, then you will not be able to make a living there!’

The Dutch believe in trade and in some ways invented modern trading as it is to this day...

The Dutch are robust, to the point, honest and have become known as some of the best negotiators in the world. I should know; I sold advertising to companies in Holland for over half of my life! Of course just because they are sharp on barter, does not mean in any way that you are going to get a bad deal. Moreover, the opposite, their attention to detail, service and quality is second to none. The Dutch believe in trade and in some ways invented modern trading as it is to this day. I have it on good authority that it was a Dutchman that founded New York City (not doubt you will correct me or verify it’s correct). In The Netherlands, a Dutch no means no, and a yes means yes. Where as in many other countries, in particular here in the UK a yes means, possibly, perhaps, maybe, or another time or I really don’t mean yes, but I want to say no in a nice way.

The name Holland is frequently used instead of the Netherlands, but it actually refers to the two Western coastal provinces, North and South Holland, which have played an important role in the country's history. With only 0.008 % of the world's area, the Netherlands is the world's third largest agricultural exporter after the USA and France. The Dutch are the tallest people in Europe. The Netherlands' favourite sweet is a salty liquorice called "drop". Rotterdam is the world's biggest seaport. Every Dutch person has a bicycle and there are twice as many bikes as cars. Only 5% of the population works in agriculture. You'll find a bunch of flowers in almost every Dutch living room. One quarter of the Netherlands is below sea level. Apparently, it was the Dutch sailors that introduced chocolate in Japan when they used to pay the prostitutes in chocolates in Nagasaki over 200 years ago.

Continued >>

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LUIJCKX B.V. CHOCOLADE Advertisement feature

Luijckx loves to give shape to your chocolate ideas Luijckx B.V. Chocolade, founded in 1965 is a world leader in sophisticated decorations for professional users. We specialise in the production and sale of semi-manufactured chocolate articles, consisting of: open and closed decorations, cups, shavings, blossoms, curls and drops of real Belgian couverture of the Barry Callebaut brand and subsequently guaranteeing a constant level of quality and taste. Furthermore, we produce and deliver sugar work and marzipan products. Our customers are wholesalers, bakeries, catering companies, institutions, (ice)industries, airlines, supermarkets, delicatessen and duty-free shops, gift suppliers and the hamper trade. Since 2003 we are part of Barry Callebaut, the world leading manufacturer of high quality cocoa and chocolate products.

Chocolate Academy In 2008 Barry Callebaut opened the 12th Chocolate Academy in Zundert at the Luijckx premises. Partner of the creative professional The Academies are teaching and training centers for professionals who want to improve their skills, increase their knowledge of chocolate and discover new trends, techniques and recipes. More than 500 professionals are trained worldwide each week to bring their chocolate skills to perfection. Similar to other Chocolate Academies worldwide, the courses in Zundert are guided by experienced teachers: Barry Callebaut qualified Technical Advisors, famous Chef members of our prestigious Chocolate Ambassadors Club and outside speakers specialists in their domain. As from September 2008, the Dutch

Callebaut Ambassador Arthur Tuytel (who participated to the 2007 World Pastry Cup) and Jan Blancke (of Da Vinci chocolate) and Pastry Chef Harry Mercuur will present specialized courses at the Zundert Academy. Strengths of Luijckx As a problem solver of the industry and one-stop supplier we are innovative and flexible. We can offer you tailor made courses in our own Chocolate Academy and are looking for partnerships. We offer tailor made solutions and we have the capability to produce small runs with regard to tastes, colouring, specialties, inclusions and sugar free. We have certifications of HACCP, ISO 9001:2000, BRC4 (A Level), Kosher Dairy OK Labs NY and Halal. Furthermore we have organic / bio products and fair trade. Challenge us! It’s not all about price…. For more information: Luijckx B.V. Chocolade, tel. +31 76 597 83 00, fax +31 76 597 64 93, www.luijckx-chocolade.com, info@luijckx.nl

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INNOVATION FROM THE NETHERLANDS By Angus Kennedy << Continued Market Sizes - Historic - Retail Value RSP - mn - Value at Current Prices Geographies Netherlands Netherlands Netherlands Netherlands

Categories

Brand

Company name (GBO)

2008

Netherlands Netherlands Netherlands

Confectionery Confectionery Confectionery

Klene Merci Red Band

Perfetti Van Melle Group Storck KG, August Leaf International

1 2 3

Source: Euromonitor International

The Dutch confectionery industry is doing surprisingly well. According to recent stats from Euromonitor, the Dutch confectionery market has grown from a value of 1271.2 million Euro in 2004 to 1511.9 million Euro in 2009. The top brand in the Netherlands still is Perfetti Van Melle’s ‘Klene’ closely followed by August Storck’s Merci and in the number 3 slot is Leaf’s Red Band. The confectionery market continues to remain robust and the highest growth area is the gum market scoring from 2004-2009 a 34 % increase over the past 5 years.

Kees Le Loux, Segment Sales Manager for CFS Aquarius lollipop equipment told Kennedy’s “The confectionery industry is as competitive as any other industry in

the world and to stay competitive in the lollipop business you need to continually create unique and exciting shapes and wrapping combinations. The CFS Aquarius FlexFormer lollipop machine, for example, manufacturers can choose for solid or centre-filled lollipops and they can select any shape, including ball, cylindrical, flat or fancy. The possibilities are almost endless.” Packaging is also high on the agenda for the group, Nomad van Bussel, Segment Sales Manager for CFS SmartPacker range adds: “Our vertical packaging equipment, the CFS SmartPacker provides a wide variety of options… lowering overall cost of ownership by maximising throughput and uptime. With our packaging solutions, manufacturers can bag all kinds of confectionery products in a wide range of packaging styles.” With it’s engineering and mechanical expertise, Duyvis Wiener has an impressive record in providing innovative solutions to the cocoa and chocolate industry. The company supplies turnkey plants, integrated processing lines, and stand-alone machinery and now with the combined forces of Wiener (since 2004), they are able to offer many more product innovations and solutions for the chocolate industry. They have a brand new test facility with both a cocoa and chocolate laboratory. The chocolate lab is specifically equipped for recipe development work and lab

CFS Aquarious’ Flexiformer where the possibilities are almost endless

Continued >>

Suppliers in Netherlands of course are known all around the globe for their equipment and innovative ingredients. Dutch companies continue to innovate providing some of the best equipment and ingredients on the market, so we had a round up to bring you news of some of the top suppliers and what we found in Holland and what they have to offer. Take CFS for example, CFS Aquarius (see page 18) has carved a niche out as being a leading supplier of lollipop manufacturing and packaging equipment. The group offers solutions that range from single stand-alone machines, to complete lines that handle forming, cooling, wrapping and packaging for lollipops and forming, drying and packaging lines for sugar cubes in addition to dedicated packaging solutions for confectionery.

View inside Duyvis Weiners’ brand Cocoa new test facility

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INNOVATION FROM THE NETHERLANDS By Angus Kennedy << Continued scale production of real chocolate, compound chocolate, bread spreads, coatings, creams and fillings. In the cocoa lab, tests can be carried out on scaled cocoa processing equipment, including: liquor grinding, refining, cocoa butter presses, cocoa powder grinding and stabilisation plants. It is also possible to undertake tests and trials with different oil containing seeds. Duyvis was keen to tell us also about the QChoc, the all-in-one machine to produce real chocolate, which is an integral part of their new laboratory. The QChoc is available to perform in-house tests at their own facilities. And for small batches of coatings, compound and bread spreads, customers can test products with the Wiecon machine, an efficient and affordable plug and play system that is easy to install for use for manufacturing a variety of smaller quantities with lower investment. ADM Cocoa International (Archer Daniels Midland Company) has its roots going back to when it was known as De Zaan. The company now is a global supplier of cocoa and chocolate solutions in the business-to-business market. The company serves the confectionery, bakery, dairy, beverage and other food sectors throughout Europe with a comprehensive range of products from semi-finished cocoa liquors, cocoa butters and cocoa powders to the finest eating chocolates.

announcement to acquire the chocolate and cocoa producer, Schokinag in Mannheim, Germany. ADM Cocoa is best known for its premium De Zaan and Unicao brands of cocoa and chocolate solutions. This product portfolio is strengthened by the company’s 100-year, cocoa heritage of global sourcing and processing capabilities. The ADM global headquarters are based in Decatur, Illinois, and net sales for the fiscal year ended June 30, 2008, were $70 billion. Lareka Confectionery Equipment B.V. employs about 35 enthusiastic people, with a team of passionate technicians. Incidentally we would like to thank Lareka for helping us with some of the back ground to this feature. Lareka’s roots go back to the tobacco industry where they began working in the confectionery packaging sector over 15 years ago using their extensive knowledge of high-speed cigarette packers. Lareka specialise in rebuilding and overhauling machines and more recently moved into providing some great new machines to the market providing a solid background of technical knowledge.

Caotech is well known for its CAO 3000 CHOC In-line installation. This latest development, as well as their CAO B2000-CHOC, are both fully automated processing lines for the production of chocolate and compound with capacities of 500 - 2000 kg per hour. There is a current trend within large and middlesized confectionery companies to replace 5-roller systems for a continuous ball mill process and Caotech are very well placed to meet this exciting demand.

Lareka’s introduced the TP75 DS last year for premium tablets in relatively small volumes Jeffrey Kloppenburg & Olaf Schepel in front of a chocolate production line at their newly extended premises

Tanis Food Tec have recently introduced two new machines, the RotoPlant, enabling biscuit manufacturers to make their own shortening and the new sheeter-depositor, the RotoSheeter.

Courtesy of ADM

Lareka produce machines not only for chocolate tablets and hollow figures, but they assist with: overhauling and optimising existing equipment, sourcing second hand equipment and overhauling and adapting machinery to the required size. Lareka is currently working on a new creative packaging solution which they plan, will be revealed at ProSweets - See Kennedy’s Confection January 10 issue.

The company’s sustained growth in the cocoa and chocolate business draws on ADM’s global position and financial stability. New processing facilities in Hazleton, Pennsylvania, USA, and Kumasi, Ghana, plus the recent

and save costs... the new laboratory facilities will be available for customers to conduct trials using the latest laboratory & analysis equipment.”

Caotech B.V. of Wormerveer, is a manufacturer of process equipment for cocoa, chocolate and compound production supplies turnkey projects. The company has now extended the factory 50% after consistent expansion. Jan Hammink, Managing Director, told Kennedy’s, “Having the additional space, we are able to produce more efficiently

The Rotoplant makes dough preparation easier by enabling producers to purchase their own oils instead of solid fats and make the correct shortening in-house. The oils subsequently can be stored in silos on site. In addition the Rotoplant

producers will love the new possibilities with the Tanis’ new bakery equipment

Continued >>

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INNOVATION FROM THE NETHERLANDS By Angus Kennedy << Continued uses risk-free ice water as a cooling medium, instead of the ammoniac, glycol or other systems. The shortening produced on the RotoPlant is immediately ready for use, and no storage tanks for ageing are required. This is the result of the larger, scraped surface area that creates perfect control over the crystal formation. Other technical details include: automatic feeding to dough mixers, control over viscosities, and one control panel for all settings. It also includes a RotoTemp scraped surface heat exchanger and a RotoPlus continuous pin blender and five controlled warm & coldwater circuits. Tanis Food Tec’s RotoSheeter on the other hand, allows manufacturers to deposit multiple lanes in widths from 400 to 1200 mm. Specially for the continuous and pressure less depositing of all kinds of products on TFT processing lines. This includes the sheeting of cake batter on a steel band oven; creams on cake or wafers; caramel; jams and other semiviscous materials. The thickness of the sheet is equal over the full lane width and also adjustable from 1 to 10 mm. The RotoSheeter offers the possibility to process higher viscosity products thanks to its dual roller system, with one feed roll and one depositing roll. Amsterdam is still the most important international seaport for cocoa trading. According to DMN-WESTINGHOUSE (DMN), 500,000 tons of cocoa beans pass through the port. Being a Dutch company, DMN-WESTINGHOUSE consequently has had a long-standing experience in supplying components to the cocoa industries. DMN-WESTINGHOUSE specialise in producing components to prevent most problems that may occur when

production line and so on. This is where DMN step in. DMN produce the AL air lock and BL blowing seal rotary valves that can be adjusted specifically for handling cocoa, sugar, milk powder, flavourings and all other dry products that are used in the confectionery industry. They also manufacture an extensive range of diverter valves, namely, The TDV tube diverter. Recently the new 2-TDV and 3-TDV tube diverters were introduced. The M-TDV multiport (with 4 up to 14 ports) has been part of the diverter range for some years now. The whole range of tube diverters (2-, 3- and M-TDV) are of a sanitary design and have stainless steel AISI 316 product contact parts with a multiple choice of line connections, ranging from a simple pipe connection to a milk coupling. The swan neck pipe connecting the inlet to outlets is designed to give minimum product degradation in both conveying directions. All conveying lines that are not in use are also sealed at the diverter outlet. This ensures that there is no air or product leakage from destinations that are not being used. All DMN-WESTINGHOUSE rotary valves and diverter valves are optionally available. Founded as a distributor of moulds in 1947, JKV offers a complete range of chocolate moulds, tempering and moulding machines, accessories, and fancy packaging which appeals to the national and international demands of the chocolatier. In 1959, JKV created the famous JKV 30 wheel tempering machine that has sold over 12,000 units worldwide. In 1974 JKV started to produce and import chocolate moulds in polycarbonate, plexiglass, and makroform. JKV distributes their products to more than one hundred countries in the world for small and middle size manufacturers. JKV remains to this day a very innovative company and is highly recommended. Kennedy’s is pleased to report of a great new piece of hard candy processing equipment from The Tanis Group, the T-Rock and a new Twin Screw Extraction System.

processing ingredients including, among others: cocoa, sugar and milk powders. When conveying, products can become sticky, slow down or even block the

The T Rock is available in different configurations depending on: capacity, recipe requirements, type of forming, die formed or deposited products. The production process starts with the precise weighing and mixing of ingredients for both sugar as well as sugar free masses, exactly according to the recipe. While

being mixed, the pre-mix is rapidly preheated and pre-dissolved to preset dry solids contents by natural convection followed by discharge into a buffer vessel to make the process continuous. The process is all about heating up and cooling down the mass as rapidly as possible so the inversion process and Tanis launch of their New T Rock cooker this year

discoloration can be kept to a minimum. It uses an all stainless steel dynamic heat exchanger, in combination with a tube in shell pre-heating system. The heat exchangers are electronically controlled to ascertain accurate cooking temperatures.

Continued >>

DUTCH

FOOD FACTS: 30% of Dutch people say they can’t give up fast food. 27% say they exercise to compensate. 34% of people in the Netherlands tend to eat fast food when they are feeling down. 37% of the Dutch population weighs themselves at least once a week. 20% claim that they do not weigh themselves at all. The most important causes of obesity, claim the Dutch, are caused by: Unhealthy food choices (24%); Unhealthy food habits like eating at irregular hours 17%; No selfdiscipline (12%) and Lack of exercise (10%) Emotional eating (eating when depressed, stressed, happy etc) (10%) Source: Market research firm Synovate

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INNOVATION FROM THE NETHERLANDS By Angus Kennedy << Continued The residence time is subsequently short and the mass is kept in motion to prevent any burning; important when producing mass containing proteins (milk components). The design The Tanis Group tells us, also enables cooking under vacuum, so keeping the temperature as low as possible; a technique which has proven its efficiency for all types of hard candy. The ’turbine cooker’ incidentally, discharges directly into the vacuum vessel where the vacuum extracts the moisture with one or two extraction devices. Closing the section from the atmospheric conditions enables more colour deposits possible. This closed system then allows for re-circulation of cooling water so not polluting the environment with contaminated ‘waste’ water. Tanis has also developed a Twin Screw Extraction System, which allows a vacuum level of 300 mbar absolute, based on a 45:55, glucose (38 DE): sugar ratio. This system is especially suitable for non-deposited products, viscous and or milk/fat containing products. After cooking and applying vacuum to the mass, one or more in-line continuous dosing systems can be used with the ‘Additive Mixing System’ with static inline - or dynamic mixers and dosing pumps for the addition of color, flavour and acid. Instead of injecting liquid additives or incorporating an extra dry material, an auger feeder can also be used to dose powder acid or decorating flakes into the dynamic ‘pin’ mixer. For hard candy to be processed (shaped) by die- or rotary chain former, an all stainless steel

Some of the multicolour combinations possible with Extrufood’s extuders

tempering conveyor with different ‘tempering’ stages will bring the mass to the required temperature and plasticity. From here the mass can be fed directly into the batch-roller. Another great company from Holland is Extrufood, which has been supplying quality extrusion equipment to the confectionery industry since 1984. The company developed new extruders for the confectionery industry and especially for liquorice. Also the Diemix is worth looking at, which allows producers to make multicolour and multi flavours in one single product or several single coloured or flavoured products on the belt in a single run. Extrufood’s new Dieswitch makes this possible and can obtain colour changes within a single strand. The new Extrucenter is also open for customers to test new recipes and shapes. The centre is equipped with lab-extruders, a cooking lab-extruder and a state of the art form lab-extruder along with a cooling belt and a cutting machine to simulate a complete production line. Another company with its history going back to the Dutch cocoa trading roots of Holland is Cargill Cocoa & Chocolate. With manufacturing facilities in The Netherlands, produces a wide range of standard and customised cocoa and chocolate ingredients for bakery, confectionery and dairy applications. The product range includes Gerkens cocoa powders, chocolate, fillings coatings, cocoa liquor and butter. In the company’s facilities at Zaandam, cocoa beans are processed into cocoa liquor and the production of butter and powder is at its Wormer facility. A new a16 million plant at Deventer (see full report

Kennedy’s Confection May 09 issue), was completed this year and doubles the production capacity of their coatings and fillings. Cargill Cocoa & Chocolate has its own cocoa bean sourcing operations for buying, handling and exporting of cocoa beans in Côte d’Ivoire, Brazil, Cameroon, Indonesia and Vietnam. In addition, the company runs farmer education programmes in Ghana and Côte d’Ivoire to improve bean quality and yields. Haas-Mondomix B.V., based in the Netherlands, is a business unit of the privately owned Haas Group, from Austria. One of their newest products is the High Speed Depositor, suitable for depositing all types of aerated chocolate creams, batters and marshmallows. The unit is capable of depositing at very high speeds; up to 300 rows per minute depending on the product. During dosing, the volume flow for each product is synchronised upstream of the nozzle exit by mechanically linked annular gear pumps. Thereby, the differences in the dosing weight can be kept within very close limits. At the end of dosing, a part of the mass will be retracted into the nozzles. This allows a clean and simultaneous cut off the mass at the nozzle exit, which further improves the quality of the products and the accuracy of the dosing weight. It is also possible to deposit precisely onto the product conveyor belt or into a mould at very high cycle rates. Other features include a changeable and flexible program, easy change outs of depositing tools and a small footprint. In 2008 in cooperation between HaasMondomix B.V. and Houdijk Holland (HMH), the company launched a Capper and Cream system for base cake handling and cream preparation.

Continued >>

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INNOVATION FROM THE NETHERLANDS By Angus Kennedy << Continued Now over 100 years old, VANDERPOL Baking Systems, a member of the Tromp Group, continues to provide a wide range of waffle production lines. A key product that they help clients to produce is the famous Dutch Caramel Waffle. This product has been a key to the success of Vanderpol. “A product with an International character,” says Richard van Heukelum, Commercial Director of the Tromp Group. This product was founded in Gouda, a city in the centre of Holland and it became one of the most popular products in Holland. Now the Caramel Waffle has become a big export product and one of the best selling products at Amsterdam Airport. It was in 1978 that Vanderpol was able to deliver the first full automatic line for the local market in 1978. “We have never met somebody who does not like this product!,” says Richard. … “it is a biscuit dough with a caramel centre filling and everybody knows and likes the taste. In the last couple of years we have delivered complete production lines with a capacity of around 36,000 pieces per hour worldwide. We are not only delivering the machine, but the full package, which means, food technology

Vanderpol complete production line

support and all the equipment. VANDERPOL Baking Systems claim that the traditional size is 85 mm and currently they can supply lines that can produce Caramel Waffles from 45-90 mm and more than 800 kilo output per hour. Rademaker B.V. from Culemborg specialises in the design and manufacturing of high capacity food and bakery production lines for the dough processing industry for a wide variety of bakery products. Today Rademaker’s provides complete lines or even turn-key bakery systems all over the world. With sales offices in the U.S, United Kingdom, France, Germany, Italy, Russia and China and global representatives, Rademaker continues to deliver quality systems in automation, engineering, hygiene and production. The group has extensive knowledge of products and their technology can be put to the test at their test and training centre.

The Rademaker Technology Centre, can be used to develop the formulation(s) of recipes, pilot tests, production runs, good manufacturing practices and training to produce very high quality products. The centre is supported by a network of Rademaker’s key qualified trainers that take pride in paying attention to the smallest details and quality requirements. Other companies to watch Sisterna B.V. Excellent range of ingredients including their including sucrose esters which can emulsify the fat and prevent oiling in confectionery. Other typical characteristics of sucrose esters are: aeration of marshmallow or gummy bears, lubrication of tablets, reduction of stickiness of cereal bars, chew's or chewing gum, controlled sugar crystallization in soft candy, improved flavor release, prevention of fat bloom, shelf life and structure.

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

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

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

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

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

Rademaker B.V. ............................

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

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

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

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

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

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

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

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

www.rademaker.com

Haas-Mondomix B.V. .................... www.mondomix.nl JKV .............................................. www.jkvnl.com Lareka .......................................... www.lareka.nl

Send Your Editorial to Kennedy’s: agkennedy@kennedys.co.uk

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K it’s not quite the first event that Kennedy’s have run. Kennedy’s have run conferences in the past and I am sure some of you will remember (or could you ever forget!) those events we ran and that particular time that still gets talked about today; the event where we took punts on the River Cam at night in Cambridge University with a nothing more than our thoughts and a bottle of matured Scotch on each boat. I like conferences!

Business is not what you make it, its what you make other people make it into, for you. The LICC, London International Confection Conference that is due to take place next month in London 1st – 2nd December, will be no exception. It will be held in the British Museum in London. Nearest tube station, Russell Square. Rather appropriate we learn, as the founder of the British Museum,

Some of the delegates attending:

Sir Hans Sloane ‘discovered cocoa for himself’ while he was in Jamaica, where the locals drank it mixed with water. Sloane devised a means of mixing it with milk to make it taste more pleasant and on his return to England brought his chocolate recipe back with him and by the nineteenth century, the Cadbury Brothers sold tins of Sloane's drinking chocolate. The LICC is all about making discoveries and learning from the past and moreover, tuning into future Confectionery product development. Conferences are also about coming away with the feeling that not only have you found out something interesting and useful to act upon, but you have been encouraged to perhaps think differently and have been able to discuss ideas and discover better solutions for the future profitability of your business. I still have contacts from the Kennedy’s conferences that I went to many years ago. Well they never forgot the punts on the River Cam! OK we do not have the River Cam here, but we do have the most spectacular venue to meet each other in. We can guarantee that your fellow delegates are coming for many of the same

> Managing Director, Aran Candy > Managing Director, Ashbury UK > Manager, Fabrica de Chocolate La Frontera > Managing Director, Chocolaterie Guylian

reasons as you. So we made it particularly easy for you to meet people. Delegates coming to London next month will be in for some surprises. We have designed tables so that they are positioned in more sociable angles, there are plenty of coffee breaks to meet people and (the best bit for me), we shall have an evening drinks reception amongst some of the world’s most famous artefacts. Of course the papers are absolutely key to this event and Kennedy’s Editors have found the best speakers from all over the world to deliver what promises to be once in a lifetime conference. Business is not what you make it, it’s what you make other people make it into, for you. You can’t run a business without escaping from it from time to time and finding the right people there to help you build it. The LICC is at your disposal and we look forward to welcome existing readers and new ones to this exciting event. Bookings are accepted right up until 24 hours before the event starts on the 1st of December. So...

> Vice-President, Chocolats Camille Bloch

See you in the British Museum in let’s say the Egyptian Hall for starters! Angus Kennedy Editor

> President, Elegance Confectionery > Managing Director, Elizabeth Shaw Ltd > Managing Director, Glisten Plc > Buyer, Fabrica de Chocolate La Frontera > CEO, Largo Foods > Product Scientist, Magna Specialist

PRICING

Confectioners > Product Development Director, Delicia BV > Chief Innovation Officer, Barry Callebaut > Worldwide Consultant, Callebaut Consulting International > Marketing Director, Candy King > Founder, Dave Cruickshank Associates > President & Head of Europe, Delficocoa > Buyer, Hotel Chocolat > Consultant, Jackson Associates > Managing Director, Maxilin > Department of Psychology, Middlesex University > Partner, PSN Associates > Managing Director, Puratos > Owner, Saffire Handmade Chocolates > Production Manager, Tulip SA > Department of Experimental Psychology, University of Bristol

Conference Fee (Sterling) Conference Fee (Euros)

Net VAT Gross £545.00 £81.75 £626.75 b640.00 b96.00 b736.00

Includes: all conference sessions, clinics, briefings, networking activities & Conference Reception OPTIONAL EXTRAS (in Sterling & Euros): Net VAT Optional Product Showcase Participation £250.00 £37.50

b295.00 b44.25

Gross £287.50 b339.25

Includes small display area for delegate products within central Product Showcase (max. one per delegate) PLUS automatic entry into the Kennedy's Confection magazine product of the year award Extra Conference Reception Tickets

£65.00 b75.00

£9.75 £74.75 b11.25 b86.25

Extra place at Conference Reception & Awards on 1st December 2009 (max. one per delegate) Group Discount (2 places or more) 20% 20% 20% Group discount on prevailing rate at time of booking - for all delegates in group.

WHY IT’S TIME TO COME TO LONDON

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THE PROGRAMME Tuesday 1st December

Wednesday 2nd December

09:15 Registration, Coffee & Product Showcase

10:00 WELCOME & OPENING KEYNOTES: OPPORTUNITIES IN THE DOWNTURN Chair: Denbigh Lloyd, Partner, PSN Associates New Products - Do We Really Have Any Idea At All? • Hans Vriens, Chief Innovation Officer, Barry Callebaut How Products Succeed & Why They Fail: A Global Perspective • Tony Hines MBE, Head of Knowledge Transfer & Crisis Management, Leatherhead Food Int’l Chocolate: A Love / Hate Relationship? • Dr Peter J Rogers, Department of Experimental Psychology, University of Bristol Plus Q&A session with the speakers

10:00 OPENING KEYNOTES: FOOD FOR THOUGHT Chair: Denbigh Lloyd, Partner, PSN Associates Chocolate Psychology: What Science Tells Us About Its Effect on Behaviour • Dr G Neil Martin, Department of Psychology, Middlesex University Indulgence & Health: Can They Be Reconciled? • Persis Subramaniam, Project Manager – Product Development, Leatherhead Food International 2020 Vision: The Future Through the Eyes of a Medium-Sized Producer • Dr Stefan Feit, Managing Director, Viba Sweets GmbH Plus Q&A session with the speakers

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

11:30 Tea / Coffee Break, Networking & Product Showcase

12:15 LICC Advice Clinics (breakout sessions) Choose from four specialist workshops faciltated by independent worldclass consultants. These highly interactive sessions are designed to bring together smaller groups of delegates to share their experiences, discuss new ideas and receive expert advice on specific areas of the confection market. A) Chocolate Focus Group - Facilitated by Frans Callebaut B) Sugar Focus Group - Facilitated by Brian Jackson C) Bakery Focus Group - Facilitated by George Wright > Plus Editor’s Roundtable with Angus Kennedy from Kennedys Confection (by invitation only)

12:00 LICC Advice Clinics (breakout sessions) Choose from four specialist workshops faciltated by independent worldclass consultants. These highly interactive sessions are designed to bring together smaller groups of delegates to share their experiences, discuss new ideas and receive expert advice on specific areas of the confection market. A) Chocolate Focus Group - Facilitated by Frans Callebaut B) Sugar Focus Group - Facilitated by Brian Jackson C) Bakery Focus Group - Facilitated by George Wright D) Finance Focus Group - Facilitator to be confirmed

13:00 Lunch Break, Networking & Product Showcase 14:15 Innovation Briefings (breakout sessions) Choose from one of four special briefings, presented by pioneers in the confectionery ingredients and production industry. These valuable sessions will showcase some of the latest innovations in confectionery manufacturing, explaining how these can be used to optimise production and packaging processes and ensure compliance with global legislation. 15:00 Tea / Coffee Break, Networking & Product Showcase 15:30 STRATEGIES FOR SUCCESS: TRUE STORIES The Story of Elizabeth Shaw • Malachy McReynolds, Managing Director, Elizabeth Shaw Ltd Quality is the Way to Run a Business • Stéphane Bloch, Marketing Director & Vice-President of the Board, Chocolats Camille Bloch Top Secret? Personalising & Protecting Your Product Recipes • Dave Cruickshank, Dave Cruickshank Associates

12:45 Lunch Break, Networking & Product Showcase 14:00 Innovation Briefings (breakout sessions) Choose from one of four special briefings, presented by pioneers in the confectionery ingredients and production industry. These valuable sessions will showcase some of the latest innovations in confectionery manufacturing, explaining how these can be used to optimise production and packaging processes and ensure compliance with global legislation. 14:45 Tea / Coffee Break, Networking & Product Showcase 15:15 STRATEGIES FOR SUCCESS: TRUE STORIES The Story of The Jelly Bean Factory • Peter C Cullen, Founding Director, Aran Candy International Perspective: From Start-Up to Market Leader in Five Years • Imad J Kalioundji, President - Elegance Biscuits (Syria) Creative Package Design: Creating the Emotional Connection • Satkar Gidda, Sales & Marketing Director, SiebertHead Ltd Followed by closing comments from the Chair © The Trustees of the British Museum

17:00 End of Day One Sessions

19:00 Conference Networking Reception at the British Museum

Reserve your place now via our secure booking form! www.kennedysconfection.com/LICC09 To book now!

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LICC London International Confection Conference

What is it worth to copy protect your chocolate? David Cruickshank of David Cruickshank Associates, who spent over 30 years at Cadbury Schweppes, will be presenting a paper at the LICC next month in London and looks as the pros and cons of protecting your chocolate recipes. The cocoa price is currently at a 24 year high, 2 years ago the price of milk powder peaked sharply and in 2009 the world price of sugar doubled in price. To add to this, Sterling has fallen against both the US Dollar and the Euro. Together with the recession, ingredient price volatility has put huge pressures on the costs of chocolate. Therefore it’s not uncommon for purchasers of chocolate to ask their suppliers for reformulation. Chocolate producers ask their product developers to reduce recipe costs. In addition the use of ingredients perceived to be premium such as roller dried milk powder, crumb and Ghana cocoa are questioned and CBEs are discussed or their specs are subtly rewritten. Old lags warn about the salami effect but are ignored. So all businesses seek to reduce costs and increase sales: reducing the manufactured cost of a product assists both if done thoughtfully and thoroughly. Optimising recipes should be a normal and continuing process, but the events of the last two years have pushed it up the priority list and increased the rate of change. Over the decades many once controversial developments have become the norm. In the 1920s adding cocoa butter to (dark) chocolate was considered controversial. Now the use of emulsifiers in chocolate has become almost universal and given lower total fat contents. The use of CBEs has become standard in many countries, especially the UK. Cheaper ingredients such as whey and lactose are increasingly seen on ingredient lists. Chocolate recipes in general are tending towards the minimum milk and cocoa contents that legislation allows. Chocolate for use on countlines, assortments and biscuits is nowhere near as sensitive to change as chocolate sold in moulded bars, so it is here that attention is concentrated. Ingredient suppliers have changed in similar ways to chocolate making companies. The dairy industry has also evolved with time, with a relatively small number of businesses replacing a multiplicity of local processors. Some ingredients such as block milk and white crumb have disappeared altogether. Spray dried milk powder is the norm while roller dried milk powder has become a small niche product that normally commands a price premium. A range of cheaper dairy fractions such as whey or lactose is now available. Whey, which used to be regarded as a waste product, is now a widely used major

commodity specifications.

available

several

One bespoke dairy product that has survived is milk crumb. Most chocolate makers that need crumb make their own, and because of the distinctive flavour it provides, its use has continued. A small tonnage of crumb is available from independent suppliers for the bulk chocolate makers to include in their customers’ recipes. Crumb, despite its additional expense, continues to be used in major branded moulded chocolate products for its flavour. Cocoa processing has also seen major change over the years, with processing in Europe dominated by a handful of major processors. Many chocolate makers have come to regard cocoa processing as a noncore activity, wrongly in my view, and decided to buy in all their requirements. This is normally done when re-investment is needed, but capital is required elsewhere. So relatively few chocolate makers now process their own cocoa. Despite the skills the major processors have in matching flavours, the diversity of flavours that used to exist, when each manufacturer had their own bean blend and processing conditions, has been reduced. There is also a move towards origin processing which gives significant cost advantages over processing in Europe.

The cocoa price is currently at a 24 year high... Lastly, buying chocolate has increased, with even the large chocolate makers buying in a proportion of their requirements. This was only for some of the low volume or difficult recipes, for instance white or origin chocolates. More recently though, many chocolate makers are increasingly turning to commercial bulk chocolate suppliers for more of their volume, again as a more palatable alternative to spending capital. One sees plenty of announcements in the trade press about bulk chocolate suppliers signing agreements or building new factories. So in chocolate making we have a situation analogous to cocoa processing, where what used to be a multitude of individual processes, with unique plant configurations and processing conditions, again being replaced by the much more uniform regime of the bulk supply industry. Individual chocolate factories that had

evolved over the years with their processes guided by innovations and developments, and sometimes compromised by mundane factors such as having to fit new plant into an old building. All these idiosyncrasies that gave unique contributions to flavour or texture, and contributed to the character of the product are gone. They are replaced by the uniformity of the suppliers’ efficient plant and optimised conche cycles. This is not meant to be an argument against progress. A large proportion of my professional life has been spent in product optimisation and I know how it works. But there are things other than money involved, or perhaps what I mean is, that there are things involved that are difficult to cost. So the capital cost of a new plant is easy to find out. You decide what you need and just get quotes. The cost of buying in cocoa products or chocolate to replace what you previously made is equally easy. The factors that are more difficult to cost and therefore often are not costed are such factors as loss or erosion of intellectual property as you teach suppliers how to make your products. Or the knowledge you lose when you stop processing cocoa or making white chocolate. Once the manufacturing goes, the knowledge soon goes too. But for me the biggest factor is this. If you are buying in chocolate that is made to a similar recipe as everybody else’s, using the same ingredients and the same plant and processes, then it’s not surprising that the chocolate will taste pretty much the same as everyone else’s. Gone is the individuality that used to arise from special bean blends, different roast conditions, and individual chocolate making processes. This individuality made it much more difficult for the chocolate to be copied and for me having a degree of copy protection built into the chocolate is as important as making sure that it complies with legislation. So the question is this. How do you cost copy protection in a recipe? How much extra are you prepared to pay in either ingredient cost or process cost to make your product harder to copy? Dave Cruickshank will be present at the LICC and will answer this question along with many others.

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

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BAKERY NEWS The latest news from teh world of bakery

Whatâ&#x20AC;&#x2122;s New in Bakery Novarin nominated for Food Valley Award 2009 Romi Smilfood, part of the Royal Smilde Food Group has announced that Novarin, the new range of industrial bakery margarines, was nominated for the Food Valley Award 2009. Romi Smilfood, as a supplier of margarine, oils and fats to the bakery industry, developed a healthy margarine concept: Novarin, a new generation of industrial margarines, applicable in a wide range of bakery products. The concept of Novarin consists of building elements: non hydrogenated fat (virtually zero trans fat), less saturated fat, less fat, natural ingredients and the possibility for nutrition claims. The customer can select and combine more of these elements to create healthier and tasteful bakery products. With Novarin it is possible to reduce the saturated fat content with at least 33% in cake, cookies, but also in croissants and puff pastry with no compromise in functionality and sensorial properties.

Loders launches Biscuitine 580 Loders Croklaan has added a new product to the range specialty filling fats - Biscuitine 580, a filling fat with quick and easy processing characteristics that is non-hydrogenated, free from trans fats and a moderate level of saturated fats. Biscuitine 580 offers the first zero-trans, easyto-process alternative for the slow crystallising filling fats that the chocolate confectionery industry is using to abolish trans fats, without increasing levels of saturated fat. In contrast to lauric filling fats that offer similar processing qualities, Biscuitine 580 achieves saturated fat reductions of more than 25% in the end product. Biscuitine 580 is the first of a new generation of non-temper filling fats for countlines and other chocolate confectionery as well as bakery

products like filled wafers.

Haas develops new Wafer sheet inspection system The Austrian company Franz Haas Waffel und Keksanlagen has developed a new wafer sheet inspection system (The Wis-Eagle). The new system increases the stability of the wafer production process and increases wafer plant efficiency by reducing downtime and improves product quality. A high-speed camera working with the transmitted light method photographs the wafer sheets discharged from the wafer sheet cooler downstream of the baking oven. Covering the entire surface of each wafer sheet, the system continuously checks the wafer sheets for surface damage and deviations in shape and colour. This process is based on parameters and tolerances, which can be freely adjusted. If the system confirms the correct condition of a wafer sheet, the sheet will be fed to the cream spreading machine, which is next in the line. If the system recognises deviations from the desired standard, the wafer sheet will be rejected thus preventing later troubles or production interruptions further down the line during creaming or cooling. The rope conveyor carrying the wafer sheets below the camera is driven by its own motor or is coupled to the next machine upstream or downstream. Contrary to previous systems working with light barriers, the new system recognises not only faulty edges, but also cracks, contaminations or colour differences on the surface of the sheets. Furthermore, manual adjustments are no longer necessary as it was the case with light barrier systems. The WIS-EAGLE visualises quality problems on a screen and provides detailed data for statistical analysis, which contributes to more transparency and improved cost control.

This data allow conclusions for improvements in batter depositing and baking. The inspection system can easily be retrofitted into existing lines. It provides a working speed of up to 100 wafer sheets/min with a maximal sheet size of 365 x 730 mm. Depending on the wafer plant configuration, the system has a maximal length, width and height of 1 m. Haas tell us that they possibly have one of the largest stands at ProSweets and Haas is looking forward to welcoming customers to the stand and to introduce this system along with their range.

Franz Haas Waffel und Keksanlagen has developed a new wafer sheet inspection system (The Wis-Eagle)

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acities. AAS. highest cap at GLE from H A d re -E su IS W en h l wit uality is iately after lity Contro , excellent q eets immed ts sh ee er sh af er w Visual Qua af t the w inspec -complying onitoring of sort out non is possible to to it d em an st s By visual m sy er mera aramet d quality. IS-EAGLE ca definable p ss stability an With the W individually ce h ro it p w er h ce n mplia s for hig AGLE stand baking for co efore, WIS-E er Th . ts ee wafer sh ation com/innov www.haas.

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ALSO THIS MONTH Send your news first to Kennedy’s - to our newsdesk: editor@kennedys.co.uk

Also this month... Cadbury looking at price but still takes a tough stance OCT 23rd, Cadbury has started the process of naming their price, reported on Times online to be £8.20p per share. Many shareholders have indicated, however, their wish to hold out for more at £8.50p per share, which is being indicated as a reasonable share price. Meanwhile time is running out as a bid must be made before the ultimatum. The Guardian online, in the mean time, reported that Cadbury’s finance director, Andrew Bonfield, has warned that the group's unique corporate culture would be lost if the company were to be swallowed up by a larger multinational group such as Kraft. He added, “Cultural aspects are always difficult to put a value on ... but we

believe ‘Cadbury's corporate ethos’ would be lost within a larger organisation ... There is the magic of Cadbury, which is important, particularly around our brands.” At the same time, Todd Stitzer, Cadbury CEO, stepped up in defense, warning of the ‘loosing what makes Cadbury great’. On 22nd October, Cadbury also issued strong quarterly figures and raised its sales and margin targets for this year, a move, analysts suggested, raised the pressure on its US suitor to revise its recently spurned £10.2bn cash and shares takeover approach for the confectionery group behind Dairy Milk, Trident gum and Halls sweets.

Health and wellness still on top as food labelling becomes increasingly important Brand new research (released 19th October) by Tate & Lyle indicates that consumers continue to see health and wellness as an important issue and will even pay more for foods that display health benefits on their labels. The findings are part of Tate & Lyle’s ongoing research into European consumer’s attitudes towards labelling, ingredients and shopping habits. The survey, conducted in July 2009, polled 1,565 people in five countries: Germany, France, UK, Spain and Italy. The results reveal an increasing awareness and sophistication amongst participants in their attitudes towards their diet and their perceptions of food labelling. For example, 53% of consumers often check nutritional information on-pack and 57% check the ingredient list at the back of a packaging, confirming their interest in labelling to determine if a product is healthy. At least half of consumers see less fat and sugar as important benefits, with 80% of respondents saying they would be prepared to spend more on specific claims which have so far been less common in some countries, such as ‘improving cardiovascular health’ and ‘helps to control cholesterol’. Other findings of the survey include: 20% of consumers are prepared to compromise on taste if the product is healthy; they feel that their diet is lacking in fibre in the case of young people and three out of four consumers claimed fructose to be their favourite sweetener with ‘polydextrose (fibre)’ among the most appealing.

Products to Watch Brand

Strand's Organic Meltdown's Fairtrade-certified Milk Chocolate with Hazelnuts & Currants, gives buyers the opportunity to enter a code on a website to tell consumers about the tree they have saved. The company has teamed up with The World Land Trust, and for every bar sold a tree is saved in an Ecuadorian tropical forest. Meanwhile, in France, Choco-Lisa Classic Goat Milk Chocolate (right) is claimed to be the first worldwide chocolate made with 100% certified organic goat's milk. Also two companies in Europe have used a cheese flavour while In Turkey, Alfred Ritter uses mascarpone cheese. Look out for the Hungarian company, Friesland Foods that has added cottage cheese to its Pöttyös range of TúróRudi Milk Chocolate Coated Cottage Cheese Bars.

Kellogg’s look at branding flakes This month we saw that Kellogg’s may have plans to burn its iconic logo onto every corn flake. The group has become so concerned over me-too cereal products, that it has developed a laser system to create a light toasted appearance of its logo on each corn flake without changing the taste. Kellogg’s plan some trial batches to see if the project can successfully stamp their authenticity on their products.

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ALSO THIS MONTH Send your news first to Kennedy’s - to our newsdesk: editor@kennedys.co.uk

Also this month... Joke or no Joke

A recent study by the Royal College of Psychiatrists claimed that children who eat sweets and chocolate every day are more likely to be violent as adults. A study of almost 17,500 participants found that 10-year-olds who ate confectionery every day were significantly

more likely to have been convicted for violence at age 34 years. The study, published in the October 2009 issue of the British Jour nal of Psychiatry examined the long-term effects of childhood diet on adult violence. Researchers from Cardiff University found that 69 per cent of the participants who were violent at the age of 34 had eaten sweets and chocolate nearly every day during childhood, compared to 42% who were non-violent. The researchers put forward several explanations for the link. Lead researcher, Dr Simon Moore said: “Our favoured explanation is that giving children sweets and chocolate regularly may stop them learning how to wait to obtain something they want. Not being able to defer gratification may push them towards more impulsive behaviour, which is strongly associated with delinquency.”

They did, however indicate that the association between confectionery consumption and violence needs further attention. Julian Hunt, Food and Drink Federation (FDF) Director of Communications has been quick to react: “This is either utter nonsense or a very bad April Fool’s Day joke! Anti-social behaviour” , he added “stems from deep-rooted social and environmental factors, such as poor parenting and a deprived upbringing and is not linked to whether or not you ate sweeties as a kid.” Joke or no joke, there is a growing consumer awareness of high sugar and confectionery consumption being linked to ‘bad behaviour’ and it is certainly an area that the industry is preparing for over the next few years. There are almost certainly going to be many more studies on this subject.

Innovative solution for twist packaging PETWIST SuperFilm of Trurkey have received the Golden Packaging Competition Award from the Turkish Standards Institute (T.S.E.) for their PETWIST brand, a twistable BOPET film. This is their 7th award at the Golden Packaging Competition. The majority of flexible packaging, claim SuperFilm, is closed by heat seal or cold seal adhesives. However for small confectionery products such as candies, fruit and toffee bars and similar food items, twistable packaging films are commonly used. PVC and CPP films are widely used for such products. PVC has excellent twistability property but because of food contact regulations, it needs a wax paper or similar type of product separating the PVC from direct contact with the food product. Meeting this need a new type of film was required making direct food contact possible with an excellent twist. Super Film’s PETWIST is a twistable BOPET film. The PETWIST 1011 MBY is available as transparent version, non heat sealable and one side chemically treated twistable film. They also offer a metallised version, the BT 1031 MBY. These films have significantly improved twistability for high-speed packaging applications.

Hotelships offer viable alternative to hotels in Cologne Kennedy’s is pleased to report that Pressplan of the UK, a specialist business travel company, is able to offer readers a first class ‘one call books all’ accommodation and travel service for ISM and ProSweets next January. Pressplan will have a first class hotel ship moored in the centre of Cologne for easy and convenient access to the exhibition

grounds. The ship (which Kennedy’s has stayed at before) offers all the comfort of a 4 Star + hotel but at 3-Star prices. The accommodation includes a stylish restaurant serving hot and cold buffet breakfast plus select evening menu and elegant lounge/bar. When Kennedy’s stayed at these ships before it was difficult to get an evening meal on them and this is something that is a big improvement and something that was not on offer a few years ago. Cabins are surprisingly spacious and come equipped with comforts of a first class hotel room. Prices start from around £185 per night inclusive of breakfast based on single occupancy. For those readers who prefer to

stay on dry land, Pressplan tell us they can offer an extensive choice of centrally located hotels ranging from 2 Star to 4 Star upwards and all of their recommended hotels have been selected for their high standard of comfort, and locations to the fairgrounds. Prices start at around £128 per night.

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ALSO THIS MONTH www.ism-cologne.com

My Factory, My Day Bernd Postma, Managing Director, Delicia b.v. Tilburg, The Netherlands. www.delicia.nl I thought it was a crazy idea at first when the editor of Kennedy’s Confection magazine asked me last week to write a new regular column about the trials and tribulations of running one of Holland’s most famous chocolate factories. But actually, the more we talked into the night (we were at Dumoulin’s coating conference in Paris) it came apparent to both of us of what an original feature this would be. I told Angus I didn’t have time for this and then he said good you are perfect, then you must do it, so we shook on it and here I am telling the world every month about my world of producing and coating chocolate and many other products. I am the managing Director of Delicia B.V. in Holland, for those of you that don’t know who we are, we started off producing chocolate vermicelli, the no 1 sweet bread spread in the Netherlands and now we can just about coat anything and like every one else in the industry, we face common problems and I know I am not alone.

Let's dance as if it’s an art and not a labour Last week we had a management gathering of the top 20 managers of our company and we sat down together and discussed the developments of trials and tribulations of the past year. It was a mixture of reflection and feedback and we wanted to finalise agreements and firm up plans for the year ahead in 2010. I believe it was a really good meeting as it gave us all the opportunity to test and set the mindset of our business as a whole for 2010. It’s fair to say that our company and probably many others, have been confronted with some developments in the world that have had quite an impact on the market and on production. Just to name a few: a new president in the US, credit crisis, Mexican flu, retail price wars, strong price fluctuations of our raw materials, introduction of WCM and major investments in new technologies. How can we cope? It was at this meeting that the notion came to me. It was a tough meeting and there are often no clear ways forward. I just thought about the phrase ‘Learn to dance...’ In that meeting a few guys we were quite frustrated and said; "How long can we go on like this?" But I believe that all companies and their people do have a tremendous ability to cope and even enjoy rapid change. But did we forget how to achieve that? The urge to control, uphold the status quo seems to be the survival theme for many people and companies of today. 2009 has shown that the solutions of yesterday may not be helpful today. I believe we should trust our abilities to adapt, create and go with the flow above all, have less stress and more success. We have now set our plans for 2010 and they are challenging and ambitious. My job is ever more challenging and the management message of work hard, enjoy and take part in the change will win. Let's dance as if it’s an art and not a labour like the art of Delicia that makes life Delicious.

International Sweets and Biscuits Fair

Cologne, 31.1–3.2.2010 ISM – THE FUTURE OF SWEETS The leading global trade fair for the confectionery industry

This is where all the trends and innovations are presented. And where are you? This is the world’s biggest and most important trade fair for the confectionery sector – featuring all the innovations and the entire global range of products. Take advantage of this ordering opportunity – or would you rather see the topselling products for the first time when they’re on your competitors’ shelves? Buy your admission ticket online today and save 36 per cent: www.ism-cologne.com More information: Tel.: +49 180 5 20 42 20 Fax: +49 221 821-99 12 20

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Markenwerke AG 2009

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CASE STUDIES IN ROBOTICS By Angus Kennedy

Case Studies in Robotics

Technology in Robotics advances every month and we took a round up of recent developments and case histories in the area of Robotics. Case Study Schubert TLM Picker line In Japan, slices of bread and baked goods are lightly toasted or even baked twice and there are differences in size and shape from one slice to another. The task for Schubert was to transfer 240 slices of product per minute from the cooling tunnel, place two slices on top of each other in the chain of the Fuji flowwrap machine and make sure that the upper slice is always the smaller of the two. Placing the slices in this fashion is necessary in order to not mislead the consumer. The Schubert TLM picker line was chosen which is able to synchronize with the in feed chain of the flow-wrap bag machine with an average speed of 305 mm a second. The TLM-F4 robot units also operate virtually silent. At accelerations of 10 G, they achieve speeds of up to 5m per second. Two F4 units, controlled by a controller and housed in a machine frame, comprise the TLM-F44 picker station. Two picker stations were combined to form one picker line for the HARADA packaging line. The products enter the machine via a continuously running conveyor belt. The art of the picker line is to adapt it to the product flow in such a way that all good products are picked up from the belt and, in spite of irregular production, to ensure that no packages are empty or partially filled. TLM picker lines have been developed for this purpose, with their patented counter-directional workflow and their control design. This design allows the robot arms to independently coordinate which one places what component where.

A gripper, specially developed for Harada, picks up each slice of bread after it has run through the TLM image processing system. The difficulty here was that the slices of bread are extremely breakable. Anything that does not meet the quality specifications or is not an exact match is left lying on the belt.

traditional robotic arms are often modelled on human arms Case Study 2 Matrox Imaging Library and Bosch to team up with the delta robot sort biscuits The delta robot from Bosch has been a fixture in assembly lines for over 20 years. As we have reported before it’s lightweight, nimble, and flexible. Bosch

tells us that traditional robotic arms are often modelled on human arms, where the motion of successive joints is dependent on bulky actuators and transmission mechanisms. The weight of these devices burdens the robot and slows the production speed. In contrast, the delta robot, invented at the Ecole Polytechnique Fédéral de Lausanne (EPFL), has enjoyed many successes on the plant floor. Structured like an upside-down tripod, its three double legs form three closed loops, called “joint plan polygons”. Each joint depends on the others, so if one segment moves, the others ‘follow’ changing the whole polygon structure. Furthermore, the polygon structure means that actuators are not required on every joint, like they are in traditional robots. So on a delta robot, the actuators and transmission mechanisms can be placed away from the joint segments. Moving the clunky equipment away from the joints allows the delta robot to accelerate at a rate that’s ten times faster than gravity. A major European cookie and chocolate maker is one of several clients who work with Bosch to improve the efficiency of their factories. In one plant, this manufacturer outputs 30 million packages a year, and they contain over 80 different types of assorted cookies. This manufacturer needed a solution that could support the wide variety of products and a high throughput. The Astor line of robots was chosen. The Astor features a vision-guided delta robot that can pick and place 140 units per minute. In this cookie packaging installation, there are eight robot cells on the plant floor that collectively sort 1120 cookies per minute. Each cell sorts one

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CASE STUDIES IN ROBOTICS By Angus Kennedy or two cookie varieties for the package. As the blister tray passes each work cell, the robot stacks three or four cookies in the appropriate section of the blister tray. The robot cell is powered by a CELL in-house designed PC. Before a batch is packaged, an operator specifies the products and tray type that the robot will handle. A Sony XC-HR50 greyscale camera is installed inside an enclosure at the top of the machine. As the cookies travel, a Matrox 4Sight M embedded vision system signals the camera and a Matrox Meteor-II/MultiChannel frame grabber acquires the images. The image acquisition and analysis software is based on the Matrox Imaging Library (MIL). Geometric pattern matching algorithms determine the shape and locate the specific cookies the robot must pick up. Greyscale analysis subsequently determines the quality of the cookie and even the quality of the chocolate coating on the cookie. The analysis results also prevent the robot from placing broken or over-baked cookies into the package. Finally, the robot must place the top cookie right-side up in the tray; the image analysis ensures that the upside-down cookies don’t make it to the top position in the stack.

www.prosweets-cologne.com llel to Now runs para ! ys ISM for four da

The international supplier fair for the confectionery industry

Cologne, 01/02 – 04/02/2009

For manufacturers – and lovers – of confectionery. Do you love manufacturing confectionery? Are you excited by technologies, raw materials and ingredients that make entirely new ideas possible? Then ProSweets Cologne is the trade fair for you, with like-minded people and all the recipes for success that you could ever need. The fair runs parallel to ISM and it’s quick and easy to get to us from there. Come along – and bring your sweet tooth with you. If you want to find out more or want to let us know what you would like to see at ProSweets Cologne, we’d be happy to help.

Sprinkles, nuts, and other challenges “The project demanded a lot of flexibility from a software standpoint,” said Dragojlovic, project manager, Bosch Packaging. “We needed the vision system to adapt to the variety of cookie shapes and sizes as well as colour and shade to check for doneness. And with each circle, square, rectangle, triangle, heart and cigar located in an image, we had to be sure that the acquired image is accurate,” he added. Good image results depend on proper illumination, and Dragojlovic says “illuminating the work cell was a challenge”. Chopped nuts and sugar sprinkles create shadows on cookies. Shiny chocolate coatings reflect light. Shadows and reflections are an image’s worst enemy because they can interfere with the results. The software also had to account for parallax. In addition, the operator interface used during deployment required flexibility and simplicity, so the plant staff could easily set up the system for a different product on the feed line, “ he said.

Telephone 0 20 7566 6340 Telefax 0 20 7566 6341 visitor@prosweets-cologne.de

Koelnmesse Ltd. 205 – 207 City Road London EC1V 1JN

PS09_85x251_KennedysConfection.indd 1

02.10.2008 8:46:37 Uhr

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Contact our sales department on Tel: +44 (0)1732 371510 . Fax: +44 (01732 361385 E-mail: mneilson@kennedys.co.uk

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

For details please contact: Societá Base Coop. s.r.l. Via Varese 209 - 20020 Solaro (Milano) Italy Tel: +39 02 96799700 Fax: +39 02 9691617 Web site: http://www.basecoop.it E-mail: info@basecoop.it

RAYMOND TRAVEL MACHINERY LTD Buyers and sellers of used production and packaging machinery 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

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Contact our sales department on Tel: +44 (0)1732 371510 . Fax: +44 (01732 361385 E-mail: mneilson@kennedys.co.uk Ingredients > 55

Machinery > 57

Packaging end of line > 63

Packaging Material > 64

Consultants > 64

Snacks > 64

INGREDIENTS CHOCOLATE CHIPS

BUBBLE GUM BASE

Al Ferdaws Food Industries Materials Co.

P.O.Box 79 New Borg El-Arab City Alexandria, Egypt Tel: +203 4590300 Fax: +203 4590400 E-mail: fimco@fimcobase.com Web: www.fimcobase.com

Cafosa Gum SA

Calabria 267 08029 BARCELONA (Spain) Tel: +34 93 410 03 00 Fax: +34 93 321 44 05 E-mail: cafosa@cafosa.com Web: www.cafosa.com

Gum Base Co.

Via Nerviano 25 I-20020 Lainate (Milan), Italy Tel: +39 02 931721 Fax: +39 02 93570533 E-mail: gumbase@gumbase.com Web: www.gumbase.com

When contacting companies, please let them know you saw them in here! CARAMEL

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

Out Now! e-mail: post@kennedys.co.uk for more details

3 Redwood Place Peel Park Campus East Kilbride , G74 5PB Tel: 01355 247 197 Fax: 01355 231 311 Web: www.johnstonesbakers.co.uk E-mail: info@johnstonesbakers.co.uk

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

COCOA MASS COCOA/ CHOCOLATE

Britannia Superfine Ltd

Altinmarka Gida San. Ve Tic. A.S.

Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927

Divisions - Britannia Superfine U.K. Britannia Superfine Europe

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

COCOA BUTTER COCOA POWDER

CHEWING GUM BASE

Belcolade Al Ferdaws Food Industries Materials Co. P.O.Box 79 New Borg El-Arab City Alexandria, Egypt Tel: +203 4590300 Fax: +203 4590400 E-mail: fimco@fimcobase.com Web: www.fimcobase.com

Cafosa Gum SA

Calabria 267 08029 BARCELONA, Spain Tel: +34 93 410 03 00 Fax: +34 93 321 44 05 E-mail: cafosa@cafosa.com Web: www.cafosa.com

Gum Base Co. Johnstone's Bakers

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

CHOCOLATE FLAVOURED COATINGS

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

Britannia Superfine Ltd Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927

Divisions - Britannia Superfine U.K. Britannia Superfine Europe

CHOCOLATE/COMPOUND DROPS & CHIPS

Via Nerviano 25 I-20020 Lainate (Milan), Italy Tel: +39 02 931721 Fax: +39 02 93570533 E-mail: gumbase@gumbase.com Web: www.gumbase.com

Britannia Superfine Ltd

Your company could be here!

e-mail: post@kennedys.co.uk for more details

Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927

Divisions - Britannia Superfine U.K. Britannia Superfine Europe

Get a fresh perspective... See Back Cover for more

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

COCOA BUTTER REPLACERS

Intercontinental Specialty Fats Sdn Bhd

(a member of The Nisshin OilliO Group Ltd, Japan)

Lot 4, Solok Hishamudin 9/20, Kawasan Perusahaan Selat Klang Utara, P.O.Box 207, 42009 Port Klang, Selangor Darul Ehsan, Malaysia Tel: +60-3-3176 4928/3176 3050 Fax: +60-3-3176 5933/3176 5194 E-mail: isf@tm.net.my Web: www.isfsb.com.my Contact: Miss Khoo Yoke Lian Mobile: +6-012-2096861 Mr Tay Thian Ser Mobile: +6-012-3765388

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

Your company could be here! COCOA POWDERING

Duyvis Wiener B.V.

Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 e-mail: Fax: +31-(0)75-6158377 Web: www.duyviswiener.nl post@kennedys.co.uk Email: sales@duyviswiener.nl

for more details

COLOURS (NATURAL)

NOW ONLINE! Visit:

kennedysconfection.com

for our new

COCOA MASS COCOA / ONLINE DIRECTORY! CHOCOLATE

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

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054 INGREDIENTS COUVERTURES

ESSENTIAL OILS

FONDANT

Britannia Superfine Ltd

Altinmarka Gida San. Ve Tic. A.S.

Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927

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

GLAZING AGENTS

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

Divisions - Britannia Superfine U.K. Britannia Superfine Europe

DAIRY INGREDIENTS

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

ALFRED L.WOLFF GmbH Schnackenburgallee 50 22525 Hamburg / Germany Tel. +49 40 37676-124 E-mail: info@alwolff.de www.alwolff.com

FILLINGS

Chaucer Industrial Estate, Dittons Road, Polegate, East Sussex, BN26 6JF, UK Tel: +44 (0)1323 485155 Fax: +44 (0)1323 483927

NUTS & NUT PASTES

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

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

FLAVOURS (LIQUID & POWDERS) DRIED INGREDIENTS

PAN OIL LEADER® STEARINERIE DUBOIS

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

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

MICROENCAPSULATED FOOD INGREDIENTS AND FLAVOURINGS

Email: info@stearinerie-dubois.fr

Web: www.stearinerie-dubois.com

Kanegrade Ltd

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

Pioneers of encapsulation technology

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

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

Renshawnapier

Forrester Wood & Co.

Altinmarka Gida San. Ve Tic. A.S.

Kanegrade Ltd

MARZIPAN

FLAVOURS

MOLDA AG

MINT OILS

MALLOW

FIBRES

Britannia Superfine Ltd

HEALTHY INGREDIENTS

Specialists in encapsulated natural flavourings & food ingredients

www.tastetech.com enquiries@tastetech.com +44 (0)117 971 2719

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

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055 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

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

CHEWING GUM PLANT

CHOCOLATE CURLING/ SHAVING MACHINES

Low & Duff (Devl) Ltd

CHOCOLATE DEPOSITORS

* Patented in 52 countries

BARS

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

CARAMEL COOKING SYSTEMS

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

BISCUIT MANUFACTURING MACHINERY

CEDA S.r.l.

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

Impianti e macchine per la lavorazione del cioccolato Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it

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

Visit:

Low & Duff (Devl) Ltd

for our new ONLINE DIRECTORY!

Machinery AERATION EQUIPMENT

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

BARS

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

One-Shot depositing machine, type UDM-222OS

Awema AG

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

CHOCOLATE COATING MACHINES

BULK CHOCOLATE ROLLER REFINING CONCHING SYSTEMS

CANDY FORMING LINES

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

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

Hacos NV S.A Martin Lloveras

Low & Duff (Devl) Ltd

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

NOW ONLINE! kennedysconfection.com

Kanegrade 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

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 Low & Duff (Devl) Ltd

Your company could be here! e-mail: post@kennedys.co.uk for more details

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056 MACHINERY CHOCOLATE EQUIPMENT

CHOCOLATE EQUIPMENT

CHOCOLATE LIQUOR TANKS

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

CHOCOLATE MIXERS

When contacting companies, please let them know you saw them in here!

Low & Duff (Devl) Ltd

CHOCOLATE LOG MACHINES

CHOCOLATE MOULDING PLANT

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

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.

Out Now!

Schipperslaan 15 1541 KD Koog aan de Zaan Netherlands Tel: +31-(0)75-6126126 Fax: +31-(0)75-6158377 e-mail: Web: www.duyviswiener.nl post@kennedys.co.uk Email: sales@duyviswiener.nl

for more details

CHOCOLATE HOLLOW FIGURES

4HE SWEETÂŹ SOLUTION BEHINDÂŹ YOURÂŹSUCCESS

CEDA S.r.l.

CHOCOLATE LENTIL PLANT

S.A Martin Lloveras

Low & Duff (Devl) Ltd

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

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

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 MOULDING PLANT

CHOCOLATE MANUFACTURING MACHINERY

One-Shot moulding plant

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

Robinsonâ&#x20AC;&#x2122;s

Impianti e macchine per la lavorazione del cioccolato 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

Low & Duff (Devl) Ltd

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

Awema AG Schulstrasse 26 CH-8330 PfĂ¤ffikon ZH, Switzerland Tel: +41(0)43 288 7000 Fax: +41(0)43 288 7027 E-mail: info@awema.ch Web: www.awema.ch

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

CHOCOLATE MIXERS

BĂźhler 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

CEDA S.r.l.

Impianti e macchine per la lavorazione del cioccolato 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

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057 MACHINERY

CHOCOLATE PRE-BLEND Dr G Neil Martin PRE-REFINE SYSTEMS (WET)

CHOCOLATE REFINERS

CHOCOLATE TEMPERING MACHINES

CHOCOLATE REFINER/ CONCHES

Low & Duff (Devl) Ltd

CHOCOLATE SHELL SPINNING 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

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

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 STORAGE TANKS

Impianti e macchine per la lavorazione del cioccolato Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it

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

CHOCOLATE STRAINERS

CHOCOLATE REFINERS

Mazzetti Renato S.p.A 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

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

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

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

S.A Martin Lloveras CEDA S.r.l.

Low & Duff (Devl) Ltd

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

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

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 TEMPERING MACHINES

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

CEDA S.r.l.

Impianti e macchine per la lavorazione del cioccolato Via del Lavoro, 98 14100 Asti - Italy Tel.: +39 0141 271765 Fax: +39 0141 271291 E-mail info@ceda.it Web: www.ceda.it

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058 MACHINERY CHOCOLATE TEMPER METERS

CONFECTIONERY DEPOSITORS

COOKERS CONTINUOUS BATCH

Petzholdt Heidenauer

Maschinen - und Anlagenbau International GmbH

Low & Duff (Devl) Ltd

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

Low & Duff (Devl) Ltd

COCOA BEAN HANDLING/ MACHINES PLANT

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

COCOA POWDERING

Petzholdt Heidenauer

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

Bühler Barth AG

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

Low & Duff (Devl) Ltd

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

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

COCOA PRESSES

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

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 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

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

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

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

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

S.A Martin Lloveras

COCOA BEAN DEACTERISATION/ ROASTERS 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

Baker Perkins

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

CONCHING BATCH AND CONTINUOUS

Petzholdt Heidenauer

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

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059 MACHINERY

CONVEYOR SYSTEMS

DEPOSITORS

ENROBERS

NOW ONLINE! Visit:

kennedysconfection.com

Low & Duff (Devl) Ltd 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

COOKING EXTRUDERS FOR HARD CANDY

Dedy GmbH 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

Frankenstraße 152 45134 Essen Germany Tel.: 0049-201-471031 Fax: 0049-201-440123 e-mail: info@dedy.de web: www.dedy.de

for our ONLINE DIRECTORY!

DRAGEE PANS

Hacos NV 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

Soc. Base Coop. S.R.L

COOKING EXTRUDERS FOR LIQUORICE

COOLING TUNNELS

Via Varese 209-20020 Solaro (Milano), Italy Tel: +39 02 96799700 Fax: +39 02 9691617 E-mail: info@basecoop.it Web: www.basecoop.it

EXTRUDERS

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

Low & Duff (Devl) Ltd

CUTTING MACHINES

DRYERS

R. SIMON (DRYERS) LTD

private road no. 3, colwick industrial estate colwick, nottingham ng4 2bd england tel: +44 (0)115 961 6276 fax: +44 (0)115 961 6351 E-mail: sales@simon-dryers.co.uk Web: www.simon-dryers.co.uk

DRYING EQUIPMENT CONVEYOR SYSTEMS

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

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.co

UK Ltd Humidity ControlCentre, Wood Road Industrial Systems Wood Road,Ltd Kingswood, Bristol,

South Gloucestershire, The Green Nettleham, Lincoln, B515 8NN, UK LN2 +44 2NR,(0) UK117 967 1370 Tel: Tel: +44 (0)1522 753 3194 722 Fax: +44 (0) 117 935 Fax: +44 (0)1522 753 822 Email: tarahawker@crownconveyors.com E-mail: Web: www.crownconveyors.com dst@humiditycontrol.fsnet.co.uk Web: www.humiditycontrol.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

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

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060 MACHINERY EXTRUDING & FORMING MACHINES FOR MARZIPAN & NUT PASTES

FORMING SETS

LIQUORICE SYSTEMS

Guiseley Engineering Co. Ltd. Low & Duff (Devl) Ltd

MILLING

Petzholdt Heidenauer

Maschinen - und Anlagenbau International GmbH

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

MOGULS

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

NEW MACHINES FOR THE CHOCOLATE INDUSTRY

FAT MELTING & TRANSFER SYSTEMS PROCESSING EQUIPMENT

Low & Duff (Devl) Ltd

FONDANT KETTLES

Out Now!

KETTLES

e-mail: post@kennedys.co.uk for more details Low & Duff (Devl) Ltd

LOLLIPOP WRAPPING MACHINERY

MIXERS BLENDERS AND KNEADERS

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

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

NOUGAT MACHINERY

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

Low & Duff (Devl) Ltd

Contact: Stuart Anderson

• Mogul plants • Laboratory depositors • Shell moulding plants • Moulding plants • Hard candy- and fondant plants • Depositors for all product lines

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

Soc. Base Coop. S.R.L

LAB EXTRUDERS FOR CONFECTIONERY

FORMING MACHINES (CENTRES)

Crown Conveyors UK Ltd

LIQUID MIXERS MARSHMALLOW SYSTEMS 6st.E970

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

!"ppliers *+ ,e- . /se0 Plant . Pr*cess 6q"ipment

9:,;<9; /! ,:= ---.rigal-Aennett.c*m salesBrigal-Aennett.c*m ;el: 0E977 66E09I Jax: 0E977 662E6I

;MN,O PQ66, =6 Q69R9S6 R:/ Q6-/!6

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

Petzholdt Heidenauer

Your company could be here! e-mail: post@kennedys.co.uk for more details

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061 MACHINERY

SCRAP RECOVERY MACHINES

SUGAR SANDING

Low & Duff (Devl) Ltd

USED AND RECONDITIONED MACHINERY

WINNOWING

Petzholdt Heidenauer

Raymond Travel Machinery Ltd

TOFFEE PLANT

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

Maschinen - und Anlagenbau International GmbH Hebenstreit UK Agent Tel: +44 (0)1732 866 677

Equipment for the cocoa and Chocolate industry

STARCH DRYERS

Packaging end of line

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

FOLDING CARTON AND PACKAGING PRODUCTION

USED AND RECONDITIONED MACHINERY

Duran Do¤an

Printing & Packaging inc. 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

WAFER BAKING MACHINES

R. SIMON (DRYERS) LTD

private road no. 3, colwick industrial estate colwick, nottingham ng4 2bd england tel: +44 (0)115 961 6276 fax: +44 (0)115 961 6351 E-mail: sales@simon-dryers.co.uk Web: www.simon-dryers.co.uk

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

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

FILLING & CLOSING CANS

STARCH TRAYS WASHING MACHINES (CHOCOLATE MOULDS)

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@alltel.net Web: www.mgftray.com Contact: Tom Woods

SUGAR COATING EQUIPMENT

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

Hildebrand Industry AG

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

Newsmith Stainless Ltd

Manufacturers of Washing and Drying Systems for Moulds, Plaques and other items used in confectionery manufacture.

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

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

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

PACKAGING MACHINES

PAAL Verpackungsmaschinen GmbH & Co. KG Foehrenbachstrasse 14 D-73630 Remshalden Germany Tel: +49 (0) 7151 7007-67 Fax: +49 (0) 7151 7007-60 E-mail: info@paal.com Web: www.paal.com

Case Packers Top Loaders Picker Systems Pouch Packaging Machines Cartoners Robotic Systems Packaging Lines

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062

PACKAGING MATERIAL BESPOKE INJECTION MOULDED PLASTIC CONTAINERS

RPC Containers Ltd Gallamore Lane, Market Rasen, Lincolnshire. LN8 3HZ, United Kingdom Tel: +44 (0)1673 840 200 Fax: +44 (0) 1673 840 240 E-mail:

FILMS FOR CONFECTIONERY

Polysack Plastic Industries Ltd

Nir Yitzhak, D.N. Negev, 85455, Israel Tel: +972 8 9989796 Fax: +972 8 9989707 E-mail: sales@polyphane.com Web: www.polyphane.com

stephen.bell@rpc-marketrasen.co.uk

Web: www.rpc-containers.co.uk

Advertise your products for as little as £495 for the whole year per heading

LOLLIPOP STICKS (PAPER)

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

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

Contact our sales department: Tel: +44 (0)1732 371 510 Fax: +44 (0)1732 361 385

post@kennedys.co.uk

PLASTIC CONTAINERS

TEAR TAPE

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

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

Making chocolates in the factory, an essential text from Kennedy’s Books Ltd

Snacks FOOD PROCESSING

PACKAGING ENDOF-LINE

SNACK LINES

Swiss Chocolatier Knowledge & experience behind your premium taste 25 years in chocolate development, launch and control

www.suissechocolatier.com info@suissechocolatier.com Tel. +33 609705483

THERMAL TRANSFER PRINTERS

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

TWIN SCREW EXTRUDERS

NOW ONLINE! Visit:

kennedysconfection.com

for our new

ONLINE DIRECTORY

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 in Kennedy’s Confection!

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Be wise when you advertise As a rule, our advertisers don't trust their marketing budgets to random passers by or lottery tickets. No... they put it our way because ABC audited circulation figures show exactly where every penny of their advertising spend goes. Unless Daddy owns the company, we imagine you also care enough about your job not to fritter away your own budget. For more information on ABC Certificates please contact info@abc.org.uk or visit www.abc.org.uk

Industry agreed measurement www.abc.org.uk

www.abce.org.uk

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064

CANDID Light and virtually fact free...

CANDID Light and virtually fact free

shouldn’t strictly do this but I would like to make an announcement that sells Kennedy’s a little. Candid is normally strictly sales free and self-PR free too. But every now and then, as in this instance, I simply ran out of editorial space like a kid that keeps on running at sports day and goes whizzing on past the finish line. So listen up, as he says unravelling the scroll and standing on the street corner. “Kennedy’s is launching a new magazine to the international food industry called Food and Drink Production.” It’s a long story, but many of you will remember the Healthy Foods and Snacks Magazine (est. 1981) that we publish and it’s quite clear that we needed to offer a more regular magazine that meets the growing needs of the international reader within the food production sector. A journal that is as good as, well, Kennedy’s Confection! We believe we have come up with just the answer.

“THANK YOU IN ADVANCE” It’s rather like launching a confectionery product. You have this feeling it’s right, the world says no, but you just can’t shed the feeling that if it’s done well, then it’s a yes, and there is certainly room for a fully international food and drink production journal. A magazine, I might add, that people do actually enjoy reading too. Are we getting carried away? Perhaps we are? But no one goes forward without a risk and already, the response to this wonderful journal has been most positive. The new magazine based on our original journal, will come out 6 times next year and we will be at FIE presenting it for 2010 and the Jan 2010 issue will be available at ProSweets too. So I thank you in advance for considering this new magazine from Kennedy’s.

“WHY ARE THEY LAUGHING?” Finally I do not want to disappoint you by not offering you a good dose of complete nonsense to bring us back down to earth. It’s good to laugh and with Christmas shopping on the horizon I think its completely essential. Last Sunday, I went to London for a walk in the park with the family. My kids had some hand puppets and decided to put them on their heads. OK so what? They put them on their heads as it would be quote, ‘more funny’. Unwittingly, as I was walking ahead of them, I did not realise why all the people walking past us were falling over themselves pointing and laughing at us. I turned around and saw (pictured below) my two kids re-inventing the toy. These puppets were made to go on kids hands but it was interesting to see that they had become an instant hit when worn as a hat. I made more friends in that afternoon than in the whole of 2009! I think I will wear one myself when I go Xmas shopping and perhaps I might be able to spend less this year! Best wishes, Angus

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www.prosweets-cologne.com

NEW IDEAS FOR

4 dayl tso paralle ISM !

SWEET PRODUCTION THE INTERNATIONAL TRADE FAIR OF SUPPLIERS FOR THE CONFECTIONERY INDUSTRY

COLOGNE, 31/01 – 03/02/2010 Innovative and varied – ProSweets Cologne. This is where the entire spectrum of suppliers for the confectionery industry can be found together with innovative products and services. Ingredients for indulgent tastes, creative packaging, the most modern of packaging and process technologies. If you have any further questions, please contact:

Koelnmesse GmbH Messeplatz 1 · 50679 Köln · Germany Phone +49 (0) 221 821- 0 Fax +49 (0) 221 821- 2574 visitor@prosweets-cologne.de

210x297_GB-Kennedys Confection 1

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