Exclusive: Mintel gears-up for the 2025 World Confectionery Conference

With this year’s World Confectionery Conference fast approaching, we speak to Honorata Jarocka, associate director at Mintel Food and Drink research group, on life as an analyst, and offering a sneak preview of some of the key factors for our event in Brussels, writes Neill Barston.

This year’s industry showcase once again places sustainability, innovation and key policies for the sector under the spotlight.

Designed to be inclusive across the industry, our diverse programme spans developments across equipment, ingredients and finished product segments, and will be returning on 11 September at the Marriott Hotel, Grand Place. 

Registration is open for the event, which includes keynotes from the likes of Ferrero, Luker Chocolate, Mintel research organisation, and Caobisco European confectionery organisation, via the following link to our dedicated site.

Q: How did you find being part of our 2024 World Confectionery Conference?
It was a great honour to be part of the 2024 World Confectionery Conference, which offered an excellent platform for sharing knowledge, exchanging ideas and connecting with inspirational people from across the industry. The highlight for me was sampling lab- grown cocoa from California Cultured
– a truly remarkable experience.

Q: Can you tell us how you gained your role, and what attracted you to work in industry insights?

Growing up in communist Poland, I experienced scarcity, which made
the arrival of colourful products and advertisements all the more fascinating. I was captivated by how marketing could influence consumer decisions. This curiosity led me to start my career in an advertising agency, where I gained valuable experience.

Over time, my passion for understanding consumer behaviour drew me to research and insights, allowing me to dive deeper into what drives preferences and decision-making.

Q: How challenging is it to break down the data across segments within confectionery to reveal key patterns?
Breaking down data across confectionery segments to reveal key patterns requires leveraging a variety
of sources, including social media, to identify broader trends or hypes that can guide brand development. The biggest challenge, as always, is keeping consumers at the centre and paying
close attention to their evolving needs and preferences.

Q: What do you believe are some of the most interesting trends emerging so far this year?

One of the most interesting trends this year is the future of chocolate being shaped by buzzwords like ‘cocoa-free’ and ‘lab-grown.’ These innovations have the potential to transform how we perceive and experience chocolate in the years to come.

Q: What do you enjoy most about your role, and do you have such a thing as a typical day?
What I enjoy most about my role is the variety and the constant opportunity to learn. While there’s no such thing as a typical day, a typical week oftenincludes creating content, which starts with a research phase I love because it sparks fresh ideas, followed by writing. I also enjoy client presentations, whether online or in person, crafting commentary for trade press, and collaborating on consumer surveys. Team meetings are another highlight, as they allow us to share insights and learn from one another.