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.

Check back regularly for the latest updates, and be sure to become an International Confectionery member to get access to our newsletters, videos, and latest issues, giving you direct access to top confectionery stories as they happen.

Product Spotlight: Almond Board of California

The Almond Board of California was first established in 1950 with a vision of making life better and a mission to expand global consumption..

Big Interview: Tom Snick

Tom Snick, CEO of Guylian, tells Editor Caitlin Gittins about the work involved in adapting a brand to the modern era but while maintaining..

Weathering the storm

Impacts doubly felt by Covid and by Brexit have meant a rethinking of how to operate. Editor Caitlin Gittins explores wrapping solutions…

Taste and textural sensations

Demand for reduced sugar offerings may continue to dominate the market, but the choice of sugar or sweetener will need to fit the end…

Sweet Talk: Mike Longman

Mike Longman, Director of Chocolarder, tells International Confectionery how he got into this industry and what his proudest accomplishment..

Cover Story: TasteTech

Commemorating 30 years of innovation this year, TasteTech looks back on their humble beginnings to where they are today…

How sweet, milky, and chocolatey it is!

Players in the global confectionery industry are pursuing a wide range of strategies to deliver “better-for-you” and more “sustainable”…

Sweet Talk: Paul Young

Paul Young, Director and Master Chocolatier at Paul A Young Chocolates, tells International Confectionery about his proudest accomplishments

The Innovator: Stuart Grogan

Stuart Grogan, Operations Director at BCH, tells us about automating production, software solutions and their Innovation Centre.

Better on paper?

Plastic packaging has proved the norm for confectionery producers for many years. Is paper-based flexible packaging better on paper?
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