New machine concepts, pioneering ingredients and processes are shaping the trends in sweets production
Novel raw materials, innovative products, improved recipes: The market for sweets is on the move more than ever before. And the point of sale is also coming up with new chocolate creations on almost a daily basis. From 2 to 5 February 2025, ProSweets Cologne will be the central point of contact for all people looking for first-class solutions for professional chocolate production. In addition to process and packaging machines the focus also lies on ingredients at the international supplier fair for the sweets and snacks industry .
They are the undisputed leaders on the German sweets shelf: The average German consumes almost nine kilogrammes of chocolate products a year, with an upward trend. Whether traditionally produced bars of chocolate with hand-picked fruits and nuts or filled chocolates with multisensory taste combinations – moments full of tasty enjoyment are at the top of the consumers’ list. With tailor-made sweet machines the companies can remain agile and quick to react in this constantly changing market.
Technology for successful sweets production
From the roasting of the cocoa beans, to the rolling and conching, through to the coating and casting, chocolate-makers can find the right equipment at ProSweets Cologne 2025 to process their chocolate creations. With the plants of well-known machine suppliers, including Sollich and Chocotech, which will be on display in Cologne, also small batches of a large variety of sweets can be produced efficiently and hygienically. Many of the solutions presented on-site stand out because of their consistent hygienic design optimisation to simplify the cleaning processes or fulfil the higher standards for functional sweets and OTC products.
The exhibitor Hansella GmbH is planning to present an innovative machine at ProSweets Cologne 2025, which offers maximum raw material efficiency and considerable savings in the cocoa consumption – an industry-relevant and exciting theme in times of rising cocoa prices.
Out-of-the-box thinking for more flexibility
The technology suppliers are more and more frequently going a step further when it comes down to the established machine concepts. The innovative spirit of the machine builders is reflected when “out-of-the-box thinking” is demanded to ensure more flexibility. ConfecVARIO by Winkler und Dünnebier Süßwarenmaschinen (WDS) is such an innovative concept for the production of chocolate, jelly beans and OTC sweets with just one machine type. Thanks to the moulding process in polycarbonate moulds, a clean and efficient technology for the production of fruit gums has been developed here, the roots of which originate from the chocolate moulding process. The ConfecVARIO disposes of a novel, chainless multifunctional cabinet for cooling, warming and storing the moulds. The tempering machines of the model line EX by Selmi are a further example. They are equipped with a removable screw which facilitates changing the coating. They can also process nuts, cocoa nibs and other chunky ingredients together with the mass.
The developments on the raw materials markets – keyword price increases – are also challenging the familiar and established sweets production processes. Cocoa is at the top of the agenda here. It plays a decisive role because it lends chocolate its authentic taste and at the same time determines the texture, colour and aroma of the final product. Cocoa powder helps retain the moisture in bakery products, which leads to a tender crumb. In filled chocolates it provides structure and stability by absorbing the moisture. However, due to the rising global temperatures and the drier climate there is growing concern about the future of this important raw material. One of the product developers’ answers to this development involves adapting the cocoa content in the recipes.
ProSweets Cologne 2025: Further event highlights
In addition to the Ingredients Special Show, ProSweets Cologne offers a diversified event programme, practice-oriented lectures, exciting discussions and exclusive tastings on the Expert Stage and on the Sweet Week Talks & Tasting Stage. The Sweet Week Production Summit on 3 February 2025 that is taking place for the first time brings the exhibitors and visitors of both trade fairs together. First-class examples of best practice that demonstrate the implementation of AI tools for a cost-efficient and future-proof production will be showcased. These will be enhanced by short pitch sessions by suppliers exhibiting at ProSweets Cologne, followed by a matchmaking forum in the Networking Area to promote concrete solutions and business relations.
The DLG Careers Day on 2 February 2025 is celebrating a further premiere. Here, students and young professionals have the opportunity to network with supplier companies of the sweets and snacks industry, gain valuable insights into their future career and have their application documents checked on-site.
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Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
