Welcome to the launch of our latest World Confectionery Conference

Fanny Gauttier, EU Public Affairs Lead for the Rainforest Alliance spoke of the importance of the EUDR regulations at last month's World Confectionery Conference. Pic: Dafos

The starting gun on this year’s World Confectionery Conference has been well and truly fired with the opening of registration for the event, which can be done via our dedicated website, as well as featuring in a special focus article in our freshly printed February magazine.

So here’s offering a warm invite to join us on 11 September in Brussels for what will be our fifth edition of our event (with our first show in 2021 being online due to the pandemic), which will tackle core issues of sustainability, equipment and ingredients developments, as well as issues impacting on its core supply chains including the cocoa sector.

We hugely value your input into the event, so if there’s any specific subject matter that you would like to see us cover that is topical and newsworthy, don’t be shy in getting in touch.

Our World Confectionery Awards are also making a welcome return for our 2025 show, which were extended last year to include an emerging enterprise category. This is one accolade in particular that I am personally very glad we have introduced, as offering some support to companies that are trying to find their feet in navigating what can be a notably challenging, yet rewarding sector, is something that is especially needed.

There will be plenty of other elements to this year’s event that will no doubt make it a must attend show, including the chance to network with the industry at our end of show reception, which last year marked our 90th anniversary in publishing.

As visitors to our 2024 event may have spotted, we showed some intriguing footage of Confectionery Production magazine down the decades, which clearly showed that the sector has undergone notable evolutions, even within the past ten years or so.

Significantly, we will be putting the sector under the microscope and discussing its future directions with the emergence of AI, advanced robotics, alternative ingredients, as well as challenges to its conventional cocoa supply chains. These are all destined to prove among notable topics for what should prove a highly memorable event.

Neill Barston, editor, Confectionery Production magazine

 

 

 

 

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