International Confectionery Magazine has released its first issue of 2025, marking an exciting start to the year as the official international media partner for ProSweets Cologne. This special edition delivers exclusive insights and in-depth features for the global confectionery industry.
We begin our exclusive features with an exploration of cocoa and ethical sourcing, highlighting global confectionery experts like OLam Food Ingredients, Menéndez International, Amcor Flexibles and Cargill. Next up, Assistant Editor Hannah Larvin into the technical world of chocolate processing and coating, shining the light on experts like Selmi, Bühler, Aasted, Hacos, Sollich, Netzsch and Gami.
Turning to innovation, we explore the transformative chocolate trends for 2025 and how the industry is embracing mindful indulgence, plant-based innovation and sustainability. We explore the latest insights and developments from Barry Callebaut, Puratos, Neuhaus, Constantia Flexibles and Buhler. Meanwhile, Managing Editor Rebecca Morpeth-Spayne tackles the technical requirements of confectionery packaging, showcasing C-P Flexible Packaging, Aluflexpack, Constantia FFP Packaging, Roberts Mart and Huhtamaki.
This issue also features three standout interviews: Mark Roberts, Marketing and Trade Marketing Director at Perfetti Van Melle UK; and Lorenzo Birro, Key Account Manager at Cama Group. In our Breaking Bread, we get to know Louise Monk, Owner of the Popcorn Kitchen.
As the international media partner for the upcoming ProSweets and ISM, don’t miss our events section, which provides an in-depth preview of what to expect at the event, as well as a runthrough of some of this year’s most exciting exhibitors.
Joseph Clarke, Editor of International Confectionery Magazine comments:
“I hope you enjoy reading our January, ProSweets issue. For those of you who will be attending ProSweets and ISM next week, please do swing by our stand, Hall 10.1 Stand B078a, to pick up a free copy of our latest issue. I look forward to seeing you there!”
Download your free copy here: Jan/Feb 2025 Single Issue form – International Confectionery Magazine
