World Confectionery Conference plans coming together for 2024 event

Plans for our World Confectionery Conference 2024 edition are now starting to gather momentum once again, with Brussels set to once again host the key industry event this autumn.

So save the date of 12 September for another major industry showcase aiming encourage discussion and debate, as well as offer plenty of behind-the-scenes insights into life within of the most vital and fast-moving sectors in industry. It also happily coincides with our 90th anniversary, so this should be a really special edition. You can register directly via our dedicated show website here.

Sustainability and innovation across our varied industries of confectionery, snacks and sweet bakery will take centre stage in the Belgian capital, with a new venue and an array of topical content that we very much hope will engage and entertain in equal measure.

As you will may well have already read, our 2024 edition coverage launched before Christmas with an exclusive interview with Tony’s Chocolonely, which will be returning to our conference again as a keynote speaker to engage on the extremely topical issue of major challenges within the cocoa supply chain.

For our upcoming April edition, we will be shining a light on other key sustainability and innovation topics, and you can find out plenty more with our next magazine, as we speak to the FMCG Gurus insights group, which has been a longstanding partner of our event, which will shine a light on some of the many consumer trends that are making their mark this year.

Make sure you make the most of our early rates for attending our conference, which will expire at the end of March, so don’t be shy in coming forward to put your name down for attending our 4th annual event.

On the topic of opportunities for potential savings, Confectionery Production is also offering a special offer for our digital magazine for an annual subscription at a significantly reduced rate. While we may have nine decades of heritage to our name, we want to ensure that we’re around for many more decades to come, so your continued support for our work in print, as well as online is very much valued. So thanks to those who have stuck by us, and we also look forward to welcoming new readers from around the world.

Neill Barston, editor, Confectionery Production

  • keep in touch at [email protected] or via social media @confectionprod or through our Linkedin pages


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