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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.

Cover Story: CEPI Spa

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Almost forty years since its foundation and with an exceptional near 90% growth in the last decade, this early June CEPI inaugurated its new headquarters.
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Sweet Talk: Gemma Whitaker

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International Confectionery magazine sits down with Gemma Whitaker, Marketing Director at Whitakers Chocolates, to find out what inspires her.
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Broken chocolate

When chocolate isn’t real anymore

Clay Gordon, Technical Editor for International Confectionery explores CBEs and CBRs, whether this change to oils and fats change chocolate’s definition.
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ofi food trends

Latest ingredient trends in chocolate, confectionery and spreads

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Exclusive article by Lesya Melechyn, Ingredient Development & Innovation Category Manager, Chocolate & Confectionery, ofi – on the latest trends
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Rudy Wouters

Sweet Talk: Rudy Wouters

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Getting to know Rudy Wouters, Head of BENEO-Technology Centre on a personal level:Q1. How do you define success?   Success starts with defining the
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Empowering cocoa farmers 

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Discussing the ethical sourcing of cocoa and the various ways in which more can be done to uplift this very important group in the chocolate industry 
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Sustainability and confectionery packaging

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This feature will assess how sustainable, edible and biodegradable packaging needs to be adopted further by the confectionery packaging sector 
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cocoa

Luxury, revolutions and rare cocoa

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Innvation in chocolate sector: so how does rare cocoa affect taste, cost and production the incorporation of rare cocoa in chocolate bars
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beneo

Product Spotlight – Beneo

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Ingredients developers and specialists, BENEO, unveils Isomalt – a sugar replacer that maintains the delicious goodness of any chocolate bar
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Here comes the sun

Technical Editor, Clay Gordon, explores the new solar technologies available in cocoa and chocolate. The sun has been an integral part of transforming cocoa
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