A strong response from across the sector has been seen with our latest World Confectionery Awards, including for one of our founding categories, the sustainability initiative of the year, writes Neill Barston.

This year’s entries in the category have been notably strong across the board, with our six accolades set to be presented at our World Confectionery Conference being held on 10th September in London. (you can register for the event via the following direct link).

Our finalists for this year’s sustainability awards include French ingredients and solutions group, Lactips, which is unveiling its  CareTips, a 100% bio-based, fully biodegradable, and water-soluble natural polymer designed to replace fossil-based plastic coatings in food packaging.

This has reportedly been from natural raw materials, offering a genuine market-ready alternative that combines high-performance functionality with an uncompromising commitment to sustainability.

Joining them as finalists is the UK’s ZRO Group Ltd, formerly Sweetdreams, which developed an integrated surplus food system designed to identify the highest-value outcome for every surplus stream.

The company has assesses whether products can be prevented, redistributed, reformulated, repurposed or, only where necessary, recovered. Its practical model has been devised to extend sustainability beyond the factory gate and into the wider food system, helping manufacturers retain more value from surplus while reducing unnecessary waste.

Our third finalist comes in the form of Maui’s Twin River Cacao Farm, which has positioned itself as delivering self-sustainability through generating its own solar power, as well as a diverse range of additional crops.

With pressure on core cocoa supply chains, the business offers an alternative location from cocoa that benefits from rich agricultural grounds across the islands of Hawaii.

Our finalists this year are completed by British-based Enviroverstock, which  works with manufacturers, suppliers, co-packers, traders and charities to keep materials in use for as long as possible.

As the business explained, its aim is simple: keep good materials out of the waste stream and find the highest value use possible. This year alone, it has has helped prevent approximately 128.5 tonnes of chocolate and chocolate products from being wasted.

Editor Neill Barston noted: “We would like to offer thanks to all those who have engaged with our awards across our six categories this year, which underlines the depth and range of innovation happening across our combined industries.

“The sustainability category is one that is especially close to the founding principles of our event, so there is a notably high level of competition for this category for our 2026 event, with winners gaining their accolade at this year’s World Confectionery Conference.

“If you have yet to register for our event in London on 10 September, we warmly welcome industry professionals from all corners of our confectionery and snacking world, so we look forward to welcoming you to our vibrant fifth live event shortly.”