March Issue 2026

As always, this edition brings together the ideas, technologies and people shaping a global confectionery sector that continues to evolve at remarkable speed. In our Big Interview, we speak with Mika Shino, founder of Issei Mochi Gummies and a standout winner at the 2025 International Confectionery Awards. Innovation in formulation is then explored in The Innovator, where Ester Boronat, Product Manager at Lasenor, discusses the crucial role emulsifiers and crystallising agents play in chocolate production. 

Ingredient developments are examined further in our feature When Function Meets Flavour, which explores how fortified and functional additives are reshaping confectionery formulations, with insight from Karel Thurman, Portfolio Director at BENEO, and developments from DSM-Firmenich, ADM, Ingredion and IFF. Then, In our Ask the Expert, Anne Mertens-Hoyng of Cargill discusses the company’s NextCoa™ solution and its role in supporting cocoa resilience amid ongoing supply challenges.  

Elsewhere, Katie Tracy explores technological advances transforming jelly and gummy production, feauring Tanis, Baker Perkins and Pinco; while Rebecca Spayne examines the latest developments in confectionery packaging, including barrier pouches and modified atmosphere formats designed to improve performance, freshness and sustainability. This feature is centred around developments from Constantia Flexibles, Syntegon, ULMA Packaging, and more. 

Looking ahead, our Events preview examines what visitors can expect from Vitafoods Europe 2026.