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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.

Jennifer Toomey

Sweet Talk – Jennifer Toomey, TopGum

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 In this latest Sweet Talk interview, we get to know Jennifer Toomey, Head of Product, North America for TopGum…
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Abbie headshot

A Taste of Monty Bojangles

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In this exclusive interview, International Confectionery Senior Editor Joseph Clarke speaks with Abbie, a product developer at Monty Bojangles. 
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Layers

Layers of Success

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Features Editor Katie Tracy explores how layered bars, pralines and celebration confectionery are evolving through premiumisation, innovation, texture and gifting…
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Gelatin

The Perfect Gel 

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For decades, gelatin has been the foundation of gummy confectionery. Its unique ability to create elasticity, chew, clarity and structural stability has made it one of the most widely used ingredients across both traditional confectionery and the rapidly expanding nutraceutical market. 
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Bars

Building Better Bars

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Packaging IC

Packaging for Togetherness 

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Senior Editor Joseph Clarke explores how sharing trays and multipack sleeves are evolving to meet demands for sustainability and consumer appeal 
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Minebea

Sweet Talk – Willy Metzger, Minebea Intec

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Get to know Willy Metzger, Director Product Management, MarCom & MEA Region, Minebea Intec…
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IFF Gummies

Vegan Suitable Gummies: The New Texture Chapter

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IFF is closing the texture gap with DANISCO® GRINDSTED® DuoGel, delivering vegan gummies with superior chew, bounce and consumer appeal 
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Samuel Buhler

Big Interview – Samuel Schär, CEO, Bühler Group

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Samuel Schär, CEO, Bühler Group, discusses the growing importance of flexibility, electrification, hygienic design and AI-driven optimisation in food production…
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Andrea Boggio

The Innovator – Andrea Boggio, SACMI

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Andrea Boggio, CEO of SACMI Chocolate & Packaging, explores AI, sustainability, integration and the technologies shaping the future of confectionery production…
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