Final award entry call for our 2025 World Confectionery Conference

Here’s offering a notable thanks to those who have so far engage with plans for our World Confectionery Conference, and as it fast approaches, here’s offering a final call to businesses for entering our accompanying World Confectionery Awards, which are to be presented at the event.

With 2025 already proving an especially momentous year for the confectionery sector and events in the wider world at large, we’ve been encouraged by the engagement we have had so far.

But we would greatly welcome any further entries to our awards this year, if they could please be sent to us by the end of next week, it would be of particular assistance in our judging process ahead of the event to ensure we have sufficient time to handle entries, which will be done with the assistance of our experience independent editorial board.

So, make sure to nominate your businesses via our conference website, https://lnkd.in/eDq8AdqN under the awards, across our six categories including equipment, ingredients, finished product, sustainability, emerging enterprise and team of the year honours. 

Download the short entry form from the top tab under the awards heading and return it to myself, Neill Barston, editor, Confectionery Production magazine editor at [email protected] or events manager Aimee Carnell at [email protected], with entries welcome the sooner the better. These are very much designed for the industry as a means of celebrating key successes amid challenging times, and are entirely free to enter.

World Confectionery Conference Brussels – 12 September 2024

Registration remains fully open for our event on September 11 at the Marriott Hotel, Grand Place, Brussels, so please do sign-up for the event, with the full detail of ticket prices at our dedicated website, confectioneryconference.com

From speaking to many past winners (such as DT&G Ltd equipment business DT&G Ltd, along with its industry partners including Rinsch), Lindt & Sprungli, Syntegon, Luker Chocolate and innovative start-ups such as Choviva ingredients, the value of gaining an accolade has offered a genuine boost to their respective businesses over the past four years of running them as a notable part of our events.

Good luck with your entries from wherever in the world your company hails from, or whatever stage in its journey the business is at. We shall look forward to hearing from you shortly. 

Neill Barston, editor Confectionery Production magazine

keep in touch at [email protected] or via or social media @confectionprod and our Linkedinpages