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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.

The Innovator

The Innovator – Schubert Group

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Mark Stepney, Managing Director of Schubert UK, discusses how automation, sustainability and smarter systems are reshaping confectionery packaging into a strategic advantage
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Production & Processing

Coating, Filling, Control

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Enrobing and inclusion injection occupy a decisive position at the point where formulation, mechanical handling, and thermal control converge. Although often categorised as finishing operations, both processes directly determine final product structure, weight distribution, and surface integrity.
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Magazine - Cover story - Theegarten-Pactec

Efficient, Resource-Saving Packaging

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Theegarten-Pactec and its partner MAKREV will showcase efficient, resource-saving packaging solutions at interpack 2026, Hall 1, Stand B51 
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Packaging

Packaging: Sealed for Success

Shelf life has always mattered in confectionery. Today, however, it faces greater pressure to do more than simple product protection
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Big Int

Big Interview – Mika Shino, Issei Mochi Gummies

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Mika Shino, Founder of Issei Mochi Gummies, is blending Japanese-inspired texture with contemporary confectionery trends to create a new category of chewy sweets 
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Sweet Talk

Sweet Talk – Udi Alroy, Carobway 

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In this exclusive interview, we get to know Udi Alroy CEO and Co-Founder of Carobway 
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Ingredients

Fortified and Functional Additives

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Innovator

The Innovator – Ester Boronat, Lasenor

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Ester Boronat, Product Manager of Lasenor, discusses the role of emulsifiers and crystallising agents in optimising chocolate rheology, stability and processing efficiency 
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Nextcoa

Ask the Expert – Anne Mertens-Hoyng, Cargill

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Anne Mertens-Hoyng, Bakery Category Senior Director at Cargill, explains how NextCoa™ supports manufacturers with a resilient, lower-impact alternative to traditional cocoa  
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Hans Brunner

Sweet Talk – Markus Gebhart

We get to know Markus Gebhart, General Manager, Hans Brunner  
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