We are delighted to be announcing the final conference agenda and speaker lineup for the must-attend virtual event Confectionery Live.
Confectionery Live is running on 21-22 February and is in its third edition, following on from the success of the last edition in June 2023, which had a sustained focus on sustainability and the many forms it takes, from raw materials and sourcing to packaging materials.
Taking lessons learned from last edition and adapting our content to reflect an evolving market, the content topics for Confectionery Live will be centered around our theme: ‘The Leaders of Tomorrow: Pioneering Innovation, Futureproofing Success, Eco-Managing with Care.’
With this in mind, our international speaker lineup will share insights and know-how on topics ranging from the anticipated impacts of the EUDR regulation on the cocoa sector and how to prepare; the growing nutraceutical market and snacking landscape; and tapping into consumer trends and growth opportunities.
Day one will kick off with a presentation delivered by Julia Ocampo, Vice President of Cacao Sourcing & Sustainability at Luker Chocolate, who will be delivering findings following on from the conclusion of their five year project The Cacao Effect; followed by an interview with Piet Tæstensen, CEO of Aasted, who talks to Editor Caitlin Gittins about how they’ve sought to relate efforts to be reduce environmental impact in their industry of chocolate processing machines, and Blas Maquivar, GEM President of Mars Wrigley will discuss the snacking landscape.
Day two will begin with a presentation from Sander Reuderink, CEO and Co-Founder of Carble where attendees can expect to learn more about their experience of measuring carbon emissions to reduce environmental impact; while William Angleys, Sales Director at Cabosse Naturals will return this edition to talk through upcycled cacaofruit as an innovative ingredient; and ADM and Global Shea Alliance will talk through consumer trends and insights in the confectionery market.
Make sure to join us on 21-22 February to attend these insightful sessions, connect with speakers and network with fellow attendees.
Register to attend here.
Stay up-to-date on the latest industry news and exclusives in our magazine.
Never miss a story… Follow us on:
International Confectionery
@InConfectionery
@InConfectionery
Media contact
Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
