World Confectionery Conference final registration countdown begins
pic: Pascal Baltussen of Tony's Chocolonely, which will be among those speaking at the World Confectionery Conference in Brussels. Pic: Cedric Puisney
We are now on the final countdown for our World Confectionery Conference, and our varied line-up of speakers are preparing to play their part in our fourth edition of the event which marks our momentous 90th anniversary in publishing.
So, if you have yet to register for this year’s show which takes place on Thursday, September 12 at the Brussels NHow Hotel, Belgium, we would warmly encourage you to do so via the following link, which will enable you engage with a must-see live event covering the entire value chain of the sweets and snacks sector.
From finished products, equipment, and systems, through to ingredients and key supply chains within the cocoa segment, we will once again put the big topics of the day under the microscope as part of our core themes centred on sustainability and innovation across our combined industries.
One thing is for certain right now, there are plenty of big issues that require urgent consideration that we will be addressing, including the fast-approaching EUDR deforestation and corporate due diligence frameworks making their way through the EU parliament, which will have potentially game changing impact on the sector, depending on how cleanly they are implemented.
There are also ongoing supply chain tests, and issues of inflation and ever-shifting consumer demands that continue to keep manufacturers of confectionery, ingredients and equipment alike, on their respective toes, which will all be set for discussion next month.
Our strong line-up of keynotes including Ferrero, Cargill, Caobisco, Tony’s Chocolonely and insights from Mintel and FMCG Gurus, is completed with full supporting programme of speakers representing key confectionery segments.
The extended list includes machinery firms Kruger & Salecker and DT&G ltd, Plamil Foods vegan pioneers, leading ingredients businesses such as Palsgaard, Gelita and Corbion, as well as ZDS confectionery college from Germany, and biotech firm California Cultured, which is offering the prospect of a revolution in cocoa production in the face of mounting production challenges around the world. How its offerings will fit in alongside conventional supply chains will be just one of the many subject areas covered for this year’s event.
We also have our presentations for the World Confectionery Awards – so my personal thanks to all those who have participated again this year, as I know that it takes time and effort to submit entries, and this year was no exception in terms of the high quality of those being put forward.
Our closing reception is also not to be missed, offering some valuable added networking time to reflect on Confectionery Production’s 90th birthday and offering the chance to relax and enjoy being in one of Europe’s key capitals of confectionery.
Last, but by no means least, we are also offering visitors to this year’s show an exclusive chance to enjoy a chocolate tasting experience in the heart of Brussels on the morning of 13 September, led by Cathy Manlow, of the Academy of Chocolate, who will be offering an expert eye on some of the tastiest treats in town. This is a separate, linked experience, for which you can book spaces via the following story link, and directly at – [email protected]
