Choco Tec event to place major industry topics in the spotlight

Confectionery Production is glad to be supporting this year’s Choco Tec event, which is set to be taking place in Cologne, Germany, this December, with a broad range of speakers being lined up.

Among them, will be Andreas Bertram, managing director of ZDS (the central college of the German confectionery industry), who is also a valued member of our editorial board, and offered some excellent insights at our recent World Confectionery Conference into the value of training and inspiring the next generation of technologists and specialist artisans into the sector.

The Choc Tec event, which runs at the the Congress north centre at Koelnmesse between 13-15 December 2022, is held every two years, and with ISM/ProSweets being delayed at the venue until April 2023, its end of year appraisal of the state of the industry from a European perspective will be intriguing indeed.

With presentations from the likes of Euromonitor, Barry Callebaut, Cargill and the country’s trade association, the BDSI across its three days, which includes examining packaging breakthroughs, equipment developments and wider industry challenges that will make it a fine forum for exploring solutions to some of the major tests of our times within the chocolate segment.

As the event’s director explained to Confectionery Production, like our own conference, the organisation held a previous edition of the event online successfully, yet there’s nothing quite like meeting up in person. So, as he previously noted in our September edition of our magazine, there’s plenty of expectation building up surrounding this year’s show in Cologne.

Clearly, as reported earlier this week, economic conditions within Germany, as with many places across Europe and the rest of the world, are experiencing testing times amid the ongoing energy crisis, so the chance to engage on key topics and discussions will be particularly valuable, as the industry continues its bid to pull free of the challenges relating to the pandemic of the past two years. For further information on registering, visit

Neill Barston, editor, Confectionery Production

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