Exclusives

Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global confectionery industry. At International Confectionery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of chocolate, sweets, ingredients, packaging, and production technology.

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Not all fats are created equal

Technical Editor Clay Gordon dives into the history of formulating with oils and fats, and showcases one example on the market now: EPG…

Big Interview: Jonny Briscoe

Jonny Briscoe, Managing Director of Perfetti Van Melle UK talks to Editor Caitlin Gittins about sugar confectionery, a growing category…

Product Spotlight: CEPI Spa

Innovative and highly customisable, the Trimix system for CEPI Spa can handle a range of powdered and granular ingredients, with a…

A love of the artisanal

Editor Caitlin Gittins was invited to a site tour of UK chocolate brand Willies Cacao, where she spoke with Owner Willie Harcourt-Cooze….

Sweet Talk: Johnny Drain

Dr Johnny Drain, Co-Founder and CTO, WNWN Food Labs talks to International Confectionery about his proudest accomplishment…

The Innovator: Sophie Blum

Sophie Blum, Chief Marketing Officer, Puratos chats to Editor Caitlin Gittins about latest trends and developments in the chocolate sector…

Improving human wellbeing

Tom Adams and Ellie Turner from 60 Decibels write about the importance of better data and benchmarks on social impact as it will be…

Meaningful innovation for cocoa

Technical Editor Clay Gordon challenges what innovation means for cocoa, chocolate and confectionery as he shares innovations he thinks…

Smarter packaging solutions

International Confectionery visited those exhibiting on the show floor at interpack and learned about the big focuses in packaging…

Investigating energy efficiency

Power hungry processes prove challenging for producers looking to navigate higher operating costs. Editor Caitlin Gittins investigates…
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