Brussels beckons for the World Confectionery Conference
Grand Place, Brussels, Belgium. Pic, Shutterstock
This year’s return to Brussels after a two-year absence is shaping-up strongly as we prepare to place latest developments across the industry under the spotlight.
As markets come under a degree of pressure from a raft of issues ranging from the challenges of financing new equipment and automated solutions, through to ongoing supply chain tests, and inflation-based pricing issues, there’s no doubting these are incredibly interesting times to be alive within the confectionery sector.
So, if you haven’t already, don’t miss your chance to be part of these key conversations on 12 September in Brussels, Belgium -with registration still open at the following direct link.
While we of course appreciate that engaging with any event requires allocating time, resources and outlay, we are glad of the engagement we have received so far, but we sincerely hope that as many of our readers and industry contacts continue to
sign-up as we draw ever-closer to our event.
As discussed in last week’s blog, our dynamic line-up of keynotes including Ferrero, Cargill, Caobisco, Tony’s Chocolonely and insights from Mintel and FMCG Gurus, is completed with full supporting programme of speakers representing major confectionery segments.
The extended list includes machinery firms Kruger & Salecker and DT&G ltd, Plamil Foods vegan pioneers, leading ingredients businesses such as Palsgaard, Gelita and Corbion, as well as ZDS confectionery college from Germany, and biotech firm California Cultured, which is offering the prospect of a revolution in cocoa production in the face of mounting production challenges around the world. How its offerings will fit in alongside conventional supply chains will be just one of the many subject areas covered for this year’s event.
From organising the event over the past five years, beyond the sheer quality of the speakers that have been collectively assembled during that time, the thing that has stood out the most has been in terms of the pure networking opportunities and discussions that are just not truly possible in an online or other digital forum.
So, it will be a pleasure to catch up with as many of you all as possible from all corners of the confectionery sector – from equipment and systems, through to ingredients and finished product specialists. That has been what has made our event stand out, and I believe we’ve put a lot of effort into delivering a show worthy of our industry this year – its success very much stands on the level and quality of engagement we have with it, so we hope to see you shortly, and thanks for placing your trust in our coverage of this rapidly-evolving business.
Neill Barston, editor, Confectionery Production
- keep in touch at [email protected] or social media @confectionprod
