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Kennedy's Bakery Production Magazine | January 17, 2021

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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.

Editorial scope


Sugar confectionery
Hard candy, lollipops, jellies & gums, toffees, marshmallows


Sweet bakery and snacks
cakes, wafer, biscuits, pastries

Magazine content

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

Additional information

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.

For advertising opportunities and packages, click here.

To view a free sample issue of the magazine (January 2013 Issue), please click here.