ProSweets/ISM 2022

ProSweets Cologne 2022 encouraged by surge in interest from confectionery industry

By Anthony Myers

- Last updated on GMT

Koelnmesse is looking forward to returning in 2022. Pic: Koelnmesse
Koelnmesse is looking forward to returning in 2022. Pic: Koelnmesse

Related tags ProSweets

Koelnmesse, the organisers of ProSweets/ISM trade fairs, said it is looking forward to its event in Cologne in 2022 after two years of cancellations due to the coronavirus pandemic.

Early-bird registrations, which closed at the end of April, are up, and have exceeded numbers for when the sweets and snacks trade fair was held last in 2019.

Companies from Belgium, France, Great Britain, Italy and the Netherlands have already committed with increased floor space in some cases, organisers said.

The early interest indicates the industry is ready for the re-start – and Koelnmesse said it is confident that if the current situation continues, it will be able to match the pre-coronavirus levels. The international supplier trade fair for sweets and snacks is once again being staged parallel to ISM, the world's largest and most important trade fair for sweets and snacks.

"For us, ProSweets is of significant importance and is one of the highlights in our event calendar. That is why we are all the more delighted to finally be able to meet up with our customers, interested parties and friends again personally on this unique platform. The trade fair succeeds in bringing manufacturers and packaging machine builders with a focus on the sweets industry together like no other fair. We appreciate this immensely​," said Martin Sauer, Sales Director at Gerhard Schubert GmbH.

In terms of content, the focus next year will be on Production & Packaging Technology, Packaging and Packaging Materials, Raw Materials and Ingredients as well as on Operating Equipment and Auxiliary Devices.

Emphasis will also be placed on sustainable packaging solutions, personalised diet, the reduction strategies of salt, sugar and fat, as well as the implementation of alternative sources of protein.

Related news

Show more