Fudge Kitchen submits World Confectionery Conference entry, as deadline draws close

Entries for our World Confectionery Awards have continued to head our way, including UK business Fudge Kitchen nominating its latest series as part of our Best Finished Product category, writes Neill Barston.

As recently reported, the company’s latest series includes vanilla, salted caramel, honeycomb, peanut brittle and coconut ice, with the Kent-based firm placing a significant focus on sustainable production.

If you’ve yet to place your nominate for awards across our six categories, there’s still time to do so, The accolades, as ever, have remained free to enter, and cover best finished product (which will require delivery of sample this week), ingredients, equipment, systems, team of the year, and sustainability initiative of the year.

Simply download an entry form from the top tab of our dedicated website and return it to editor Neill Barston at [email protected] by Thursday 7 August at the latest.

Thanks to those who have engaged with the awards previously during our previous three editions of the conference, and for those who are planning to submit entries for this year’s iteration, which will see winners presented with honours at our World Confectionery Conference taking place on 11 September at the Marriott Hotel, Brussels, Belgium.

Registration for the event remains open, and can be secured at the following link to our site, with your chance to hear a broad range of key industry speakers as we once again celebrate sustainability, industry innovation, and policy developments across the sector.

The World Confectionery Conference has continued its goal of encompassing the complete value chain of the industry, marking trends across  equipment, ingredients finished products, as well as core supply chains including the invaluable cocoa sector, which is facing severe tests ahead of proposed introduction of EUDR legislation at the end of this year.

Our awards have seen a wide range of companies of all sizes celebrated for our event, which is now in its fifth edition in total.

As for its award entry, Fudge Kitchen noted that each of its products is responsibly packaged in FSC-certified boxes, printed with plant-based inks, and sealed using water-based adhesives, ensuring sustainability at every step.

The ethical craftsmanship extends to the treats themselves, handmade with a clean-label approach—free from preservatives and crafted with care. Using British sugar, locally sourced and organic dairy, the range celebrates quality while prioritising environmental responsibility.