The specials: ConfectioneryNews’ 2018 editorial calendar

By Oliver Nieburg contact

- Last updated on GMT

Free special e-newsletters for ConfectioneryNews subscribers in 2018. ©GettyImages/ChristianChan
Free special e-newsletters for ConfectioneryNews subscribers in 2018. ©GettyImages/ChristianChan

Related tags: Confectionery, Cologne

Functional confectionery, enviro-friendly packaging and trending flavors are among ConfectioneryNews special edition newsletters planned for 2018.

Each year, we compile in-depth features on en vogue topics sent as a special e-newsletter to our email subscribers.

The articles will also be available free-to-view on the website and mobile apps. To subscribe to our free newsletter, follow this link.​​

ism prosweets together
Photo: Koelnmesse

ProSweets and ISM – Preview & roundup

  • Pre Show​(Tuesday 23 January 2018) – What to look out for at the world’s largest confectionery trade fair ISM and sister processing, packaging and ingredients show ProSweets. The fairs will be held concurrently at the Koelnmesse in Cologne from 28-30 January 2018.
  • Post Show​(Friday 16 February 2018) – Our highlights from Cologne featuring a melange of executive interviews, NPD news and the latest innovations in ingredients, machinery and packaging materials.
health food superfood functional nutrition iStockmarilyna
iStock/marilyna

Functional confectionery

(Tuesday 29 May 2018)

Functional confectionery was worth $12.9bn globally in retail value sales in 2015 and the sub-segment is growing rapidly in some emerging markets such as China, according to Euromonitor. The e-newsletter will assess the trending functional ingredients and health claims that are resonating with consumers. Also discover startups innovating in the space and the bigger players bringing fortified confectionery into the mainstream.

candy production machines - GettyImages-sergeyryzhov
©GettyImages/sergeyryzhov

Confectionery processing innovation

(Wednesday 17 October 2018)

A special e-newsletter exploring the latest technology available for plant managers at confectionery companies to speed up lines, add flexibility and reduce emissions.

Chocolate in white spoons for testing wine - GettyImages-pulpitis
©GettyImages/pulpitis
Flavors and inclusions

(Tuesday 28 November 2018)

From exotic fruits to crunchy almonds, a special edition reviewing future trends in flavors and inclusions in chocolate, sugar confectionery, gum and biscuits. How can confectioners continue to excite consumers with unexpected ingredients and textures?

 

Think you have something to contribute to any of these topics? Please contact the editorial team for consideration:

Editor: Oliver Nieburg
Email: Oliver.Nieburg@wrbm.com

Want to secure sponsorship on any of these topics? Please contact the sales team:

Sales Manager: Pierre Fetat
Tel: +33 499 522 876
Email: Iregvpnyf@jeoz.pbz

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