Final call for our World Confectionery Conference early bird rates
pic: The World Confectionery Conference 2022 edition included a presentation from Tony's Chocolonely. Pic: Cedric Puisney
With just over two months to go until our 2024 edition of the World Confectionery Conference, this is our final week of the early bird rates to what we are anticipating will be one of the most memorable events of the year.
So don’t miss out on your chance to be part of it all, as we celebrate nine decades of our publication within the global confectionery and snacks sector, which is continuing to throw up plenty of surprises, challenges and intriguing developments across its supply chains that continue to make it a fascinating industry to inhabit.
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 no later than Monday, 15 July to make the most of our early bird discount rate.
Our dedicated event website now has our near complete line-up for the event, so please explore the full range of our show, which we believe offers a dynamic reflection of our combined industries.
On a personal level, it’s been especially rewarding to see people support our event over the past four years – from its inception in 2019 that resulted in our first show having to be taken online amid the Covid-19 pandemic, through to its latest iteration, as we make a welcome return to Brussels after a two-year absence.
So this really is a prime chance for all our readership and those in related industries across the confectionery and snacks industry to engage with us directly in an action packed full day’s conference and awards, that we very much hope will be a genuine celebration of collective achievements and discussion of core challenges and tests ahead in the market.
In speaking to the many exhibitors and visitors to our respective shows, they’ve greatly enjoyed being part of our events, which are only ever as strong as the level of engagement we have with them, so we are keenly awaiting a diverse audience for our 2024 edition.
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.
We’ve also recently confirmed 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), the Rainforest Alliance as well as a special appearance from His Royal Majesty Oba Dokun Thompson, a Nigerian-based cocoa specialist. They will be joined by Ferrero’s Francesco Tramontin (who is also offering a separate presentation) to round-out the QandA.
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
- keep in touch at [email protected] or via social media @confectionprod or our Linkedin pages
