All aboard for this year’s World Confectionery Conference in Brussels

With the World Confectionery Conference just over a week away, there’s definitely been plenty of anticipation surrounding the event, so thanks is due to all those who have engaged with it all so positively over the past few months in particular.

Notably, for the first time, we have also opened up the event to a limited degree for the general public – particularly for those who are operating in the wider food and drink sector, as a means of gaining as broad an engagement on some of the most pressing challenges facing our combined industries right now.

Sadly, there are indeed plenty of immediate tasks facing us that will be keeping many CEOs and directors pondering their next moves, as the costs of producing confectionery and snacks increases against a backdrop in major energy price rises, as well as the additional burden of increased costs of sourcing ingredients since the war in Ukraine radically impacted the sector this summer.

So faced with such challenges, having something to celebrate this autumn is definitely a welcome prospect indeed, and having just completed judging on our World Confectionery Awards – it has been refreshing to see the high levels of genuine innovation being delivered and developed across the sector.

From advanced machinery systems and new ingredient formulas, through to major breakthroughs in developing new product categories that offer significant environmental gains, there are indeed many reasons to be encouraged by the broader state of the sector.

So, thank you indeed for all those who have contributed to this exciting new element of our conference, which offered quite a challenge in deciding, so here’s hoping that next year’s event yields even more entries.

We’ve had a good level of response for registrations this year, but for anyone who has yet to do so, there’s still time- at the following link to make sure you don’t miss out on the confectionery event of the year.

Neill Barston, editor, Confectionery Production


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