World Confectionery Conference early bird visitor rates extended into July

As the latest edition of the World Confectionery Conference continues to take shape, early bird visitor rates to this year’s event have been extended until July 15, so we are encouraging industry professionals to make the most of this key offer for our must-see show.

Taking place on 12 September in Brussels, Belgium at the NHow Hotel, our key sector gathering places sustainability and innovation at its heart, also includes keynotes from Cargill, Ferrero, Caobisco, Tony’s Chocolonely, Mintel international insights group, and FMCG Gurus. In addition, the event also includes our centrepiece QandA session, and annual industry awards and reception, celebrating industry successes across the sector. Please register for our latest show through the following direct link.

As an added bonus experience, we are also offering a chocolate tasting experience in Brussels on 13 September that will round-off proceedings in style, led by Cathy Manlow, of the Academy of Chocolate, who will be offering strong insights into some of the best local confectionery offerings around.

Notably, the event, which covers the complete value chain of the industry, also celebrates Confectionery Production magazine’s 90th anniversary this year, with our title continuing its mission to drive leading coverage across global confectionery and snacking markets.

Today, we also confirmed details of Antonie Fountain of the Voice Network joining the event to discuss key developments within cocoa supply chains, which will doubtless prove to be a thought provoking session, which is also due to include Ferrero and Made In Africa (MIA), as well as a special appearance from HRH Oba Dokun Thompson, a Nigerian-based cocoa specialist.

On the equipment side, we have also recently confirmed Lyn Pitt, managing director of DT&G Limited, based in the Liverpool area, has a long tradition of supplying globally to the confectionery sector and has continually developed its equipment lines, supplying small to large-scale manufacturers around the world.

We shouldn’t forget this year’s World Confectionery Awards, which will be delivered across six categories this year including equipment innovation, best finished product, team of the year, emerging enterprise of the year, best sustainability initiative, and top ingredients development, which are now starting to filter through – but please don’t be shy in putting entries forward for our 2024 event.

There really have been some excellent innovations that we have already witnessed this year – so place your entries directly via our website here – with our accolades being judged by a respected internal committee including our editorial board of senior industry specialists. So we look forward to hearing from you on that front, and ensuring our 90th anniversary celebrations are also held alongside some very worthy award winners this year.

Neill Barston, editor, Confectionery Production

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