The Latest Confectionery Exclusives
Welcome back to our latest LinkedIn newsletter!
In this newsletter, International Confectionery Editor Joseph Clarke rounds up the best exclusive content from the latest issue of the magazine, alongside the latest trends, innovations and developments to know.
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Confectionery Live Series: Shea sustainability in the confectionery industry
Save the date for an engaging Confectionery Live Series session on Thursday, Nov 28! Join Aaron Adu , Managing Director of Global Shea Alliance , as he delves into the value of shea in a sustainable global market. Don't miss out on this insightful discussion!
Register below ??????
Editor's Picks
Cover Story: The Automotisation of a Dosing System
By tailoring solutions to manufacturers’ needs, cepisilos ensures future-proof processes that optimise resources and reduce errors?
The Psychology of Twist and Wrap
Managing Editor Rebecca Morpeth Spayne explores how twist and wrap packaging techniques shape consumer perception of confectionery?
Packaging is often the first point of interaction between a consumer and a product. In the confectionery industry, where indulgence and impulse play significant roles, packaging is more than just a protective layer; it is a crucial aspect of the product itself. Among the myriad of packaging styles, the twist and wrap method has endured, holding a special place in the market. This method not only protects the product but also engages consumers in a way that other packaging styles struggle to match. The act of unwrapping a sweet treat, the tactile sensation of twisting the ends, and the visual allure of a well-wrapped confection all contribute to a powerful psychological experience that can influence purchasing decisions, brand loyalty, and ultimately, sales.?
Shaping a Sweet Success with BCH Ltd
Stuart Grogan , Operations Director at BCH Ltd , discusses the company is shaping the future of confectionery production with flexible, efficient solutions?
Sweet Talk - Fliss Newland
领英推荐
In this exclusive Sweet Talk interview, we get to know the Founder of Wild Thingz , Fliss Newland
What attracted you to this industry??
I’ve always been drawn to the excitement, creativity and nostalgia that comes with confectionery. After working in the industry for years, I saw an opportunity to reinvent sweets—making them healthier without losing the fun and excitement they bring to both kids and adults.?
News Desk
International Confectionery Announces International Partnership with ProSweets Cologne & ISM Cologne
Known for its high engagement and quality cross-platform content, International Confectionery has been selected as the exclusive international partner for one of the largest international trade fairs for the confectionery and snack industry, ProSweets & ISM. International Confectionery’s diverse media portfolio includes its monthly print and digital magazines, daily news coverage, engaged social media audiences, and Confectionery Live video series featuring top industry experts.
ADM Launches Sweet Insights Tool
Across much of the globe, one thing is clear: nearly everyone is actively reining in their sugar intake. What’s interesting are the various ways in which different cultures approach it. ADM Outside Voice? research surveyed 13,900 people in 15 countries across four regions about their purchase behaviors. On average, 83% of consumers are limiting or avoiding sugars in their diets, but the products of particular concern vary widely.
Mars Wrigley Unveils 2025 Confectionery Innovations at NACS Shows 2024
Mars, the global confectionery leader behind some of the world’s most cherished snacks and treats, introduced a host of new Mars Wrigley products at the 2024 National Association of Convenience Stores (NACS) Show in Las Vegas. With these new additions, Mars is set to sweeten the convenience store (c-store) landscape in 2025.
GNAW Chocolate gets festive with new flavour bars
Dark nights maybe drawing in but in the world of stylish, conscientiously sourced chocolate, Gnaw has opted for a vibrant NEW splashes of colour brand identity; not only bringing a welcome dash of vitality and exuberance to the UK’s bustling chocolate and gifting fixtures but to trumpet the business’s new adult-orientated appreciation of nostalgic comfort food, ambitious flavour marriages and compelling mouthfeel and textures.
To read all of our latest news stories and exclusives in full, download our latest issue of International Confectionery Magazine here
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