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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.

Big Interview: Tom Adams

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International Confectionery sits down with Tom Adams, Co-Founder and Chief Strategy Officer, 60 Decibels, to learn about their research.
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Cooling, conveying and metal detecting

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Conveyor belts are a vital part of manufacturing and today, offer varied roles in food production. International Confectionery explores them.
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Ask the Expert: Royal Duyvis Wiener

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International Confectionery talks to Frank Coné, Sales Director, Royal Duyvis Wiener about recent major product innovations.
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Keeping up with robots

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Robotics is a continually evolving sector that, in its fast adoption, has overlooked important areas. International Confectionery explores them.
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The evolving sugar landscape

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Health concerns have led to sugar reduction, as well as the adoption of sugar and sweetener alternatives. International Confectionery explores alternatives
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Sweet Talk: North’s Chocolates

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International Confectionery sits down with Bev Stephenson, Owner of North’s Chocolates, to learn more about her first job and favourite book.
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‘Turning the key’ in confectionery

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International Confectionery explores complete turnkey solutions for the packaging, and moulding and depositing of candy and chocolate production. 
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Sweet Talk: Troy Pearley

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If you weren’t working in the industry, what would you be doing? Outside of chocolate, my passion is music. I started DJ’ing in middle school.
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Branding opportunities in packaging

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Consumer purchasing behaviours reflect buying confectionery is a quick decision. What packaging it comes in plays an important part.
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A technical primer on colours

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Technical Editor Clay Gordon provides a brief but thorough overview of how the coating of confectionery impacts the flavour.
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