Virtual plans for 2021’s World Confectionery Conference gain strong sector approval
Plans for the digitally-based World Confectionery Conference 2021 are fast taking shape, having gained a strong initial industry response to our major online sector showcase.
Scheduled for Tuesday, 1, June, the event, sponsored by Cargill, is set to bring together a diverse virtual audience from across sweets, snacks and bakery segments to explore major topics affecting these key industries.
Among the core themes for our full day programme of leading speakers includes issues surrounding sector sustainability, latest equipment and systems developments, as well as addressing consumer and finished product trends that are making their mark as we continue to collectively navigate challenging business conditions.
Virtual visitors can expect plenty of exclusive content and insights from the event programme, including keynote presentations from Europe’s confectionery, biscuits and snacks trade body Caobisco. There will also be industry trends unveiled by leading intelligence organisation Innova Market Insights, Fairtrade, as well as our very own Confectionery Production board member Andy Baxendale, who is set to spell out the urgency for greater levels of training for the industry’s next generation.
The event has also confirmed a further keynote representative from the global research group Euromonitor International, addressing notable topics within the industry, offering valuable reflections on how businesses have responded to the coronavirus pandemic.
Significantly, there will also be an online exhibition element to the conference, which has so far attracted major representations from industry, including Baker Perkins, Fruits by Jahncke, GNT, Cama Group, Luker Chocolate and Syntegon Packaging Systems, with many more to follow as part of the full conference day.
Our online show follows the success of a recent virtual conference for our sister magazine Cantech International. This attracted a broad online audience, with the World Confectionery Conference event based upon a similar platform, that is set to be enhanced with additional features enabling visitor interaction during presentations to enable an engaging experience for all involved.
Commenting on the response so far to our online plans Kyra O’ Sheen, event manager, said: “We have had a fantastic response to the change to virtual during these uncertain times, with great conversations with new participants with an extended global reach now the virtual event is more accessible for companies around the world.”
For more information, visit: www.confectioneryconference.com and contact our events manager Kyra O’Sheen ([email protected]), or for editorial enquiries, contact Confectionery Production editor Neill Barston, at [email protected].
