The Special Edition of ProSweets Cologne is taking place in April, an opportunity for the international sweets and snacks industry and their suppliers to meet up and connect.
The Special Edition this year covers all exhibition sections, an event programme featuring lectures, guided tours and a matchmaking breakfast. The list of exhibitors of ProSweets Cologne, which is being co-staged this year for the first time together with ISM, is providing a ‘taste’ of the upcoming event.
Due to a postponement of the venue date, this year the event is located in the heart of ISM. Strong demand to participate has led to the originally planned area being expanded several times, the event has said.
In April, approximately 115 companies from around 22 countries will be present, including both international market leaders and smaller- and medium-sized specialised suppliers. Attendees will find a diverse and comprehensive range of offers comprising of solutions and equipment.
The main exhibition sections cover all areas of the industry, from packaging materials and machines, to plants and automation, through to food safety and operating. There has been a significant increase in participant, ProSweets have said, and more than double the number of exhibitors representing the raw materials/ingredients/semi-finished goods sector.
The event programme will pick up on the focal themes of the event, ‘Raw Materials & Ingredients and Sweet & Snackable Ingredients’.
A series of lectures will be delivered on the Expert Stage, covering themes such as sustainability, supply chains and packaging. Other lectures will address issues such as energy efficiency or chocolate technology, picking up on key themes of ISM.
Guided tours titled ‘Raw Materials for the Sensory Wow Effect’ will happen daily, and highlight the opportunities that are created by implementing special raw materials and technological solutions to produce sensory products.
Attendees are being invited to join ProSweets for a matchmaking breakfast, which will be taking place for the first time on the Tuesday. The aim is to enable sweets and snacks producers to network with the supplier industry in a relaxed atmosphere, and promote further industry dialogue.
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Caitlin Gittins
Editor, International Confectionery
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