A thanks to all who have contributed to the World Confectionery Conference 2025 edition

For this week’s blog, I would, as I have done in our latest edition of the magazine, like to offer a significant thanks to all those who have helped in our preparations towards our diverse sector showcase taking place on 11 September.

This iteration of our global industry gathering marks its fifth anniversary, which has maintained its sustainability and innovation focus since its initial inception, having been held as an online event in its first edition due to the Covid-19 pandemic.

Much has changed in that intervening period, with new technology, ingredients, products, systems and trading policies evolving rapidly to play their part in our conference.

Indeed, if you cast your eyes over global headlines this week, there is a vast array of developments within our sector 

Our special preview edition of Confectionery Production magazine features a wealth of exclusive content, including an interview with Euromonitor researcher Tristan Hover, who will be among speakers at this year’s conference.

He is set to offer fascinating insights into major trends shaping the ever-twisting confectionery and snacks manufacturing landscape, alongside fellow insights specialist, Honorata Jarocka of Mintel.

This month’s publication also features further interviews with Charles Alland, CEO of ingredients group Alland & Robert, which also takes its place on our agenda. We also catch-up with Jason Archie-Acheampong of Fairtrade Foundation, who is representing his organisation’s interests within the vital cocoa supply chain, which will form a notable strand of discussion in our centrepiece Q&A session at the conference.

As anyone will have seen from our news pages and online coverage this year, the industry is continuing to address considerable challenges within international markets.

From economic uncertainty created by recently introduced US tariffs and EUDR legislation, through to ingredients price hikes in cocoa and sugar value chains, as well as the looming threat to climate-change impacted cocoa supplies, the sector has plenty on its plate.

So, with so much happening on a global level, continued discussion centred on major topics that are also affecting many other industries is of major importance. We therefore look forward to seeing as many of you as possible in Brussels.

So, if you’ve yet to register for the event, please do so at your earliest convenience via our website, confectioneryconference.com

Neill Barston, editor, Confectionery Production magazine

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