Kennedy’s Confection Magazine
Kennedy’s Confection was first established in 1890 and is one of the oldest trade magazines in the world focusing on all aspects of confectionery manufacturing.
It is distributed globally to industry professionals and manufacturers involved in the production of chocolate, sugar confectionery and bakery products. It is published twelve times a year.
✔ Sugar confectionery
Hard candy, lollipops, jellies & gums, toffees, marshmallows
✔ Sweet bakery and snacks
cakes, wafer, biscuits, pastries
Each issue of the magazine features exclusive articles and special reports covering:
✔ The latest confectionery manufacturing equipment, such as enrobers for chocolate production, to cookers for sugar confectionery and processing lines for gum and snack extrusion
✔ Technical articles on ingredients, techniques and applications
✔ Insight into the latest trends and challenges facing the industry
✔ Interviews with executives and other industry consultants and experts
✔ Event previews, reviews and reports
✔ Industry news and finished products roundup
Past articles and special focuses have included the German confectionery industry, origin cocoa powders, pick and place packaging, bean roasting, pastry production, essential oils, cake technology, sustainability, premium confectionery products, healthy chocolate and more.
To view our features list and media guide please click here
For information about subscribing, click here.
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To view a free sample issue of the magazine (January 2013 Issue), please click here.