The key theme of ISM 2023 will be to ‘Encourage, Enable and Excite’ to place a stronger emphasis on current themes and challenges facing the industry.
The sweets and snacks industry is facing unprecedented challenges: alongside ongoing effects of Covid-19, central problems focus on the Ukrainian war and related volatile markets, increasing the prices of energy and raw materials, as well as disrupted supply chains.
Ongoing themes at the event will revolve around digitalisation, as well as sustainability, transparency and origins of products and ingredients that still continue to play a key role. Resilience and the sustainable, resource-saving production of sweets and snacks is “called for more than ever”.
As its role as an international trade fair for the sweets and snacks industry, ISM is engaging actively in these market events, to shift the focus in the coming year to more important content and discussions revolving around these challenges under the main theme.
“Under the flag of our new key theme, in addition to the classic product presentations, we will be relying increasingly on an exchange and discussions at ISM 2023. It is important to us in these times that the industry allow more space for its innovative solutions and new approaches, and promote the opportunity for exchanging experiences in the scope of event and networking formats,” explained Sabine Schommer, Director of ISM.
Highlights of the event and congress programme, which is being planned along with ProSweets Cologne 2023, have already been decided. Euromonitor, the partner of both trade fairs, will discuss the effects of inflation on the sweets and snacks market in Europe, ‘Inflation Surge and its Impact on Snacks’. Industry sponsor of ProSweets will discuss approaches to solutions for the global procurement of raw materials and energy efficiency in sweets production.
The networking format #CONNECT2030 will continue on the trade fair on Mondy, 23 April 2023. Representatives from production and packaging will be focusing on the impact of the energy crisis and lack of raw materials in the sweets industry. The event will then offer participants and speakers the opportunity to exchange ideas with industry professionals and establish new business contacts across the entire value chain.
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Media contact
Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
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