The Judges’ Categories of the International Bakery & Confectionery Awards 2025 once again highlighted the extraordinary creativity, technical skill, and innovation thriving within the global confectionery sector. With so many remarkable entries, selecting this year’s winners proved exceptionally challenging. Today, we proudly celebrate the confectioners, innovators, and visionaries who stood out.
International Confectionery Product of the Year
From nostalgic classics to bold flavour-led concepts, our product finalists showcased how confectionery continues to evolve. The judges ultimately awarded GNAW Chocolate the 2025 Product of the Year title, praising its balance of artisanal craftsmanship, sustainability, and broad consumer appeal.
International Confectionery Sustainability Project of the Year
The finalists in this category each demonstrated significant strides in responsible sourcing and environmental leadership. Emkao Foods was selected as this year’s winner for its Farmer-First Cocoa-Sourcing Model, recognised for empowering communities, supporting sustainable cocoa production, and setting a new benchmark for ethical supply.
International Confectionery Innovation of the Year
Innovation lies at the heart of confectionery success, and our 2025 finalists delivered transformative solutions across packaging, processing, testing, and ingredient handling. Tanis received the top honour for its Integrated Starch Drying technology, which cuts energy use by 40%, eliminates an entire production step, and improves sanitation and product consistency.
International Confectionery Rising Star
Celebrating individuals shaping the next chapter of confectionery, this year’s finalists impressed with their creativity, leadership, and market impact. The judges named Mika Shino, founder of Issei Mochi Gummies, as the 2025 Rising Star for her inspirational product innovation rooted in cultural heritage and inclusivity.
International Confectionery Start Up of the Year
This category shines a light on emerging brands bringing new energy and ideas to the sector. Issei was selected as the 2025 winner, recognised for its compelling brand journey, unique product concepts, and strong external validation.
International Confectionery Woman of the Year
The finalists represented the strength, creativity, and resilience shaping confectionery today. Carol Oldbury of Hames Chocolates took home the 2025 title, with judges praising her inspiring leadership in growing a family business while preserving its heritage and future potential.
International Confectionery Company of the Year
A strong field of finalists demonstrated technical excellence, strategic growth, and innovative manufacturing. Tanis was named Company of the Year for its ability to blend artisan precision with scalable, sustainable production.
International Confectionery Machine of the Year – Readers’ Category
Reader enthusiasm was strong across all four shortlisted technologies, highlighting growing interest in advanced confectionery processing. The winner, Tanis’ Candy Conditioning Rooms, was recognised for delivering exceptional control, consistency, and texture across gummy and jelly production.
International Confectionery Ingredient of the Year – Readers’ Category
This year’s ingredient finalists showcased breakthroughs in colour, texture, functionality, and sustainability. Readers selected AAK’s ILLEXAO EN 10 as the Confectionery Ingredient of the Year, applauding its excellent melting behaviour, sensory quality, and sustainable formulation.
International Confectionery Packaging Machine of the Year – Readers’ Category
Packaging innovation continues to play a vital role in product protection, shelf-life optimisation, and brand differentiation. Readers named Ulma Packaging’s FR 400 Twin Flow Wrapper as the 2025 winner thanks to its speed, flexibility, and reliable wrap performance across a wide range of confectionery formats.
Congratulations to all our finalists and winners.
Your dedication, creativity, and technical expertise continue to elevate the global confectionery landscape. We look forward to celebrating even more breakthroughs in the year ahead.
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Joseph Clarke
Editor, International Confectionery
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