Registrations open for latest edition of our World Confectionery Conference

As you will have seen in our latest edition of Confectionery Production magazine, our plans for revised dates for our World Confectionery Conference are fast taking shape for 2023.

While it was our initial intention to return to Brussels this autumn, challenging business conditions including the ongoing energy crisis and major inflation issues have meant a reassessment of our plans.

We’re now set to be hosting our event within the UK on October 5, as well as in informal second day on October 6 for a special tasting event in Britain’s capital of chocolate, York, which will offer the chance for attendees to make the most of our sector gathering through combining a strong industry-wide conference alongside the chance to build some practical skills in the sector through a fun, yet engaging session.

So, for the chance to engage with some of the most pressing issues of our times, from tackling major supply chain issues, focuses on building and delivering business resilience, and maintaining levels of new product innovation, then sign up for our latest edition taking place this autumn. So far, we’ve confirmed the likes of Ferrero, Fairtrade, FMCG Gurus and European trade body Caobisco, who will be returning to play a pivotal role in our plans, so please don’t be shy in coming forward to register – this is your chance to enjoy meeting with friends and colleagues to exchange ideas and tackled shared challenges.

Significantly, we have an ‘early bird’ rate for the event for both visitors and exhibitors for a limited time only over the coming weeks, so it’s of major assistance to sign up promptly in terms of our planning for the show, so if you’re considering coming along, sign up through our dedicated website to make the most of those rates.

We’ve successfully held both digital and in-person events, and the genuine feedback from industry has been very much that there’s little substitute for meeting up in-person conferences. It offers a great chance for networking too, so don’t miss out on the chance to be part of it all as we move towards our next edition.

Neill Barston, editor, Confectionery Production


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