Kettle Awards postponed due to Coronavirus

Established in 1946 by Don Gussow, the Kettle Awards is the highest recognition an individual working within the U.S. confectionery industry can attain. …
Ingredients display in industrial kitchen - International Confectionery

Share this article:

It has been announced that the 75th Kettle Awards will be postponed due to the spread of Coronavirus. Established in 1946 by Candy Industry’s founder and publisher, Don Gussow, the Kettle Awards represents the highest recognition an individual working within the U.S. confectionery industry can attain.

The event organisers put in a statement:

“Dear Confectionery Professionals,

“We have been monitoring the evolving situation around COVID-19/Coronavirus, which, as you know, is changing rapidly. The health and safety of our attendees, sponsors, vendors and staff at Candy Industry and the Kettle Awards is our top priority.

“Due to the cancellation of the Sweets & Snacks Expo and the magnitude of the unanticipated public health and safety issues, in addition to increased travel restrictions, we have determined, in consultation with the Kettle Committee, that postponement at this time is the best, most productive approach for all.

“The 75th Annual Kettle Awards will now be taking place May 25, 2021 in Chicago, IL.

“Please look for important follow up communications from candyindustry.com, kettleawards.com, our parent company BNP Media, and related vendors that will include logistical details resulting from the postponement.

“We value the support and feedback of everyone involved in preparing for this important event and appreciate your professionalism, patience and understanding during these truly extraordinary times.”

 

About International Confectionery

International Confectionery is the leading authority in global confectionery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the confectionery sector.

To submit an article, or for sponsorship opportunities, please contact our team below.

Joseph Clarke Picture

Joseph Clarke

Senior Editor

Steve Blakebrough Picture

Steve Blakebrough

Sales Manager

Afua Akoto Picture

Afua Akoto

Marketing Manager

Related News

Magna

Infra-Red Heating Improves Chocolate Quality

Heraeus Noblelight’s carbon medium-wave infra-red heating systems are helping Magna Speciality Confectioners achieve more consistent quality in filled chocolate products, while reducing energy consumption and equipment footprint compared with its previous heating arrangements.
Cordillera

Cordillera Expands ATENEA Programme

Community consultations are under way in the cocoa-growing regions Magdalena and Cesar ahead of two new cohorts scheduled to begin in January 2027.
EXBERRY® Aerated Gums

The Power of Plant-Based Colours

GNT will demonstrate how plant-based EXBERRY® colours can deliver vibrant shades while supporting natural ingredient lists at Gulfood Manufacturing 2026 (November 3-5, Dubai).
Pralines

Cargill Introduces Coconera in Europe

Cargill introduces its Coconera cocoa butter equivalent range to Europe, offering confectionery manufacturers greater formulation and supply flexibility.
Scroll to Top