Creative products on display at ISM

ISM has kicked off in Cologne, Germany this year, as 1300 exhibitors representing from 70 countries will be on show, with product innovations taking a key role for the sweets and snacks industry again. More than 200 entries will present countless new products.

Health, sustainability and creative flavours will be major trends in the sweets and snacks section, as new products presented at ISM 2023 will not only pick up on these trends but set new ones.

As consumers become more conscious of what they consume, this places greater importance on healthy and natural ingredients. Manufacturers are responding to this with products like fruit gums made of vitamin C and zinc or organic teething biscuits for children. Plant-based products and ingredients are booming, reflected by new product releases made of fibre.

Vegetable bars with parsnips or jackfruit crisps are two examples. New flavours with exotic spices like Smoky Tandoori, Bloody Mary or Mussels in white wine are set to conquer the market.

Upcycling raw materials is another trend, where manufacturers rely on the sustainable use of regional ingredients and the use of cocoa fruit in one product instead of just the beans.

According to the BDSI, 39% of consumers in Germany state the theme of sustainability is important to them when buying sweets. This year’s trends and the products presented at ISM show that manufacturers are responding to consumer needs and are developing their portfolio accordingly.

In the chocolate sector, companies are relying on attributes like fair trade, low sugar, vegan and unusual flavours. Plant-based products have become an integral part of the sweets and snacks section. New examples include a Bulgarian vegan chocolate that is refined with rose petals, and gingerbread confectionery covered in plain chocolate that is offered in lemon, ginger or baked apple.

A colourful selection of different products will be presented at ISM such as vegan chocolate, Easter bunnies and Santas, marshmallows and fruit gums.

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Media contact

Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920

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