Registrations keep on rolling for the 2022 World Confectionery Conference

After a significant period of planning, our World Confectionery Conference draws ever nearer in just a couple of weeks’ time, and we’re looking forward to engaging with as many of you as possible in Brussels on 9 September.

While it’s clearly fair to say that there remain some notable issues across global economies, and indeed within the confectionery sector itself, such tests are perhaps all the more reason that we should be gathering to find collective solutions that are often somewhat harder to articulate remotely at the other end of a Zoom meeting.

So, if you haven’t already, please do register for our must-see event of the year at the Marriott Hotel, Grand Place in Brussels, which promises something rather special indeed, from the latest in equipment and systems developments, trends insights, key finished product highlights, through to major policy shifts being discussed regarding our core supply chains within the cocoa sector, there will be something for everyone at our Brussels showcase.

That’s the feedback we’ve gained over the past year or so at least, that our combined confectionery, snacks and bakery markets really are eager to meet up one-to-one again and engage in some good old fashioned discourse, debate and a lively chat about the state of our sectors.

So it was especially heartening to complete our line-up for 2022’s World Confectionery Conference the other week with DT&G confectionery equipment joining the ranks of a distinguished list of speakers, lending further balance to a programme that we believe will offer plenty of insights, entertainment, and perhaps a pause for reflection as we both look back on an unprecedented couple of years, and ahead to a hopefully brighter future.

Inevitably, there will be some bumps ahead in the road in the coming few months, as economies grapple with inflationary costs, impact of war within Ukraine, and scarcity of components and ingredients right across our industries, but the one thing the past five years of writing in our sectors has taught me, is that there’s a heck of a lot of determination and resilience out there at both individual and company-wide level. This can only be a good thing in slightly uncertain times ahead.

I’m certain that there will be plenty of positives to take away from the event – which we anticipate will be a full and open discussion on a number of significant topics that are top of the agenda for the industry, as it continues to moves forward (hopefully) beyond pandemic times.

I have personally been most impressed by the level of entries for this year’s World Confectionery Awards that will be judged shortly by our internal panel, so thanks for your contributions there – they’ve certainly shown that innovation is truly alive and well.

Neill Barston, editor, Confectionery Production

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