International Confectionery Magazine is excited to reveal the official agenda for the upcoming Confectionery Live event, a must-attend gathering for confectionery industry leaders, innovators, and enthusiasts. Scheduled for the day after our sister publication, International Bakery, presents Bakery Live on 17th September. Join us on 18th September to dive into the latest trends, groundbreaking innovations and transformative strategies shaping the future of the confectionery sector. This year, we are proud to present a stellar lineup of speakers who are ready to share their invaluable insights into the evolving world of confectionery.
We will begin the day with Simone Correa de Oliveira, Global Customer Innovation Manager at AAK. Simone will explore the world of cocoa butter alternatives and discuss how these innovations are transforming the confectionery industry. Her session will provide a deep dive into the potential of these alternatives to meet consumer demand for sustainable and healthier options without compromising on taste and texture.
Next, Fadi Abi-Nader, VP of Global Emerging Markets at Mars Wrigley, will address the topic of digital transformation in emerging markets. Fadi will provide a comprehensive overview of the unique challenges faced by this sector and share strategies for leveraging digital tools to drive growth and innovation.
Following this, Johanna Schmidgall and Natalie Leuwer from GELITA will present a session on unlocking the potential of gummies. They will discuss the formulation of fortified gummies and the specific challenges associated with incorporating functional ingredients, offering insights into creating successful products in this growing market.
We are also pleased to feature Mamatou Djaffo, the President of the Global Shea Alliance. Mamatou will share her inspiring journey from being a shea collector to becoming the President of a global alliance. Her session will focus on how the GSA empowers female shea collectors both economically and socially and highlight the organisation’s efforts to future-proof the planet and their business. This session will be conducted in French, with subtitles provided through closed captions.
Anna Pierce, Director of Sustainability at Tate & Lyle, will lead a session focused on sustainable ingredient solutions for the confectionery industry. She will discuss how the company is driving change through innovative practices that support both the environment and the bottom line.
Harbinder Maan, Associate Director at the Almond Board of California, will discuss how manufacturers can use less cocoa without compromising on consumer expectations for flavour and texture. As cocoa prices rise, Harbinder will explore alternative ingredients and strategies for formulating with different flavours and inclusions. Her session will also highlight key manufacturer challenges and opportunities to innovate in the face of these shifts in the market.
Finally, Shannon Nangle, Co-Founder and CEO of Circe Bioscience, will present their revolutionary biotechnology approach that promises a more sustainable, green future for the confectionery industry – and for our planet. Shannon’s session will offer a look into how biotechnology can help achieve greater sustainability and what this means for businesses moving forward.
We’ve got plenty more to announce very soon, so keep your eyes peeled for our latest news and more…
Join us at Confectionery Live and Bakery Live, where you’ll have the unique opportunity to engage with industry experts, explore innovative products, and gain actionable insights to propel your business forward.
Don’t miss out—REGISTER NOW!
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Media contact
Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
