ISM
ProSweets and ISM hailed a success despite dip in visitor numbers
Having just returned from covering both ProSweets and ISM, there’s plenty to reflect upon across the four days of these major global trade shows.
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Sustainability
Patrick Poirrier gains ISM Award at 50th anniversary event
Patrick Poirrier, CEO of French confectionery company Cemoi, has been named as the ISM Award winner, as the event celebrates its 50th anniversary.
ProSweets/ISM exclusive interview with Vice President Food, and Food Technology, Anne Schumacher
This year’s ProSweets takes place alongside the 50th anniversary of ISM. Neill Barston speaks to Anne Schumacher, Vice President Food and Food Technology at Koelnmesse, for an exclusive preview Q: This year is a particularly special anniversary for ISM – what has been the secret of its success? A: That is right, ISM is […]
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Regulatory, Sustainability
Record number of exhibitors set for this year’s key ISM trade fair
As ISM in Cologne, Germany, is set to marks its 50th anniversary, the trade fair has confirmed a record total of 1,750 exhibitors from 76 countries.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Come and meet the team at this year’s ProSweets
This weekend, we will find ourselves once again based in Cologne for ProSweets in Germany, where we return as the only UK confectionery magazine publisher exhibiting at the event.
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Sustainability
Brazilian confectionery exports rise ahead of ISM 2020
A new report has highlighted 32% growth in Brazilian confectionery exports since 2015, as the country prepares its delegation for ISM 2020.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Almond Board of California sets out its sustainability vision
Richard Waycott, CEO and president of the Almond Board of California, recently made his first visit to ProSweets and ISM in Germany. Neill Barston meets him and chairman of the board, Holly King, to discuss the organisation’s progress and major focus on sustainability Maintaining a keen eye on trends within global confectionery markets is […]
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
A wealth of major releases seals success for global confectionery businesses at ISM
With an impressive delegation of global businesses attending this year’s ISM, there were plenty of stand-out moments across the four-day showcase. Editor Neill Barston reports from Cologne
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Brazilian confectionery companies achieve record results at ISM
The organisers of the Brazilian pavilion at this year’s ISM have reported the country’s strongest ever results at the event, with 17 companies generating a total of more than $6 million at the key trade fair.
Plamil reveals reduced sugar chocolate series for debut ISM appearance
UK chocolate manufacturer Plamil Foods hit a sweet spot at ISM 2019, unveiling its latest bar that has been developed with less than 4% sugars.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Lambertz founder Dr. Hermann Bühlbecker gains ISM award
German confectionery business owner Dr. Hermann Bühlbecker, of the Lambertz company and brand, has received an ISM award in Cologne.
Catch you in Cologne for ISM and ProSweets
Within the next few days, the biggest names in the global confectionery sector will descend on Cologne in Germany for ISM and ProSweets
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Sustainability
Key packaging trends set to form a major element of ProSweets 2019
Major packaging trends for the confectionery sector will be among the core themes of the upcoming ProSweets international trade fair event.
Healthier raw sweets identified as key trend for ProSweets
A host of new confectionery recipes for ‘raw sweets’ with significantly reduced sugar levels or alternative substitute is set to prove a key theme at ProSweets.