Welcome to a busy New Year in the confectionery sector
Welcome to what I am sure will prove another memorable year for the confectionery sector, which more than punches above its weight in terms of global news developments and policies impacting on its supply chains that are of great wider topical relevance to social, environmental and health policies around the globe.
There will be many key subjects under the microscope as we return to Brussels for our World Confectionery Conference this September, so I sincerely hope that we will see as many of you again there as possible. We shall give you more details on this as it unfolds, but after such a positive response to our inaugural live event last year, and its digital equivalent the year previously, we’re now on our third edition of the event and it’s gained genuine momentum.
We’re keenly aware that there are many challenges facing the confectionery, snacks and bakery markets right now in terms of supply chains, logistics and inflationary pressures that are all notable factors to contend with, but celebrating the resilience of our sector will be high on the agenda of our event.
Clearly, there’s no place for complacency with any event staged across our industries, so its success really does hinge on your direct involvement – so it makes a notable difference to us to have our event registrations in place as early as possible, so you can now do so for this year’s event at our dedicated website and I would urge you do so as soon as you’re able to – most notably as we’re introducing early bird rates for the conference, which takes place on 14 September in Belgium. Catch our February edition for an interview with Ferrero’s Francesco Tramontin, who will be returning to speak on the day (see our exclusive video with him here for more details on his keynote participation.
There will be plenty more besides, including the return of our World Confectionery Awards, with entries soon to open for that aspect of the event, so keep your eyes peeled for that in the coming weeks, which we hope will be another valuable element to our celebration of the global industry.
Neill Barston, editor, Confectionery Production
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