Our 2016 features lineup includes a mix of themes we believe will impact the industry in the coming year – from cleaner label confections to fine flavor cocoa from Latin America.
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ISM & ProSweets show preview
[Provisional date: Tuesday 26 January]
ConfectioneryNews presents a roundup of what visitors can expect at the world’s largest confectionery fair in Cologne, Germany from January 31 to February 3, 2016. Discover the must-see processing, packaging and ingredients innovations at ProSweets and trends to look out for at the ISM . We’ll also bring you interviews from those behind the supporting program, including our own live debate sessions on reformulating chocolate to meet nutrition goals and the future of confectionery packaging.
Innovations in better-for-you confectionery
[Provisional date: Tuesday 19 May]
Confectioners are under increasing pressure to improve the nutritional profile of their products. What options exist to cut sugar and fat? How can companies seize on opportunities to add functionality to confections with fibers, protein and vitamin-enrichment? This special edition will track the latest better-for-you innovations at Vitafoods in Geveva from May 10-12, 2016.
Latin American cocoa and the future of premium chocolate
[Provisional date: Tuesday 28 June]
Chocolatiers are circling Latin America for its fine flavour cocoa origins as the sector capitalizes on the rapidly growing premium segment. Many national governments in the region are spotting an opportunity to build up a quality cocoa sector to help meet the global cocoa shortfall. What opportunities exist for premium chocolate companies? This special edition will bring readers the fallout from the International Cocoa Organization (ICCO’s) World Cocoa Conference in the Dominican Republic from May 22-25 2016.
Kitchen cupboard ingredients for confectionery
[Provisional date: Tuesday 29 November]
Millennial consumers – a third of the global population – are increasingly calling on confectioners to source easy to understand ingredients responsibly and transparently, according to analysts. What are the opportunities and roadblocks to achieve a cleaner label in chocolate, sugar confectionery, biscuits and gum?