With just over two months to go until our 2026 World Confectionery Conference on 10 September, our line-up for the event is now complete, and we are looking forward to welcoming a broad cross-section of our combined industries to our latest annual event.

The final addition to our programme this year, SFI Commodities, adds another key ingredients element as part of proceedings, which we have carefully balanced to represent the full value chain of the sector.

Our World Confectionery Awards remain a notable element of the event, and thanks to those who have contributed so far, but we are still very much welcoming entries from across the industry to ensure that the occasion is as representative as possible.

This year’s categories include best finished product, sustainability initiative, emerging enterprise, team of the year, and equipment development, so please don’t hesitate to get your entries into us urgently this month, as this will be your final chance to be part of this concluding element of the World Confectionery Conference.

Entries can be placed via our website at confectioneryconference.com and we look forward to hearing from as many of you as possible.  You can send your completed forms to myself at nbarston@bellpublishing and our events manager, Aimee Carnell at @[email protected]

As for this year’s event in general, our team has collectively worked hard to put together another strong agenda for the event, including keynotes from Caobisco, Ferrero, Euromonitor International and Cargill, which will explore major topics relating to sustainability, sector innovation, and resilience within the global market.

Our centrepiece Q&A will tackle the broader subject of supply chains, including the cocoa sector, and wider industry, featuring Cordillera Chocolate, Fairtrade, Planet A Foods, Kruger & Salecker, and Ferrero.

There will be plenty of inspiring presentations beyond that, so we are looking forward to what should prove a vibrant and engaging event, as London plays host to the fifth edition of our conference. If you have any further questions about the event, or our awards, which are entirely free to enter, please don’t hesitate to get in touch.

Neill Barston, editor, Confectionery Production

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