đź“Ą Download the latest edition here: https://internationalconfectionery.com/march-2025-single-issue/
International Confectionery, the leading publication for the global confectionery sector, has launched its March 2025 digital edition, delivering deep industry insight, exclusive interviews, and a focus on innovation reshaping the confectionery supply chain.
This issue brings together key thought leaders and innovators across the confectionery value chain—from automation and packaging to ingredients and production—offering readers a well-rounded view of the sector’s evolving priorities.
In the Ask the Expert interview, Lorenzo Birro, Key Account Manager at Cama Group, discusses the rising need for automation, fast changeovers, and sustainable materials in confectionery manufacturing—highlighting how machinery innovation is enabling efficiency without compromising eco-credentials.
The Big Interview features Manfred Jus, CEO of Treets Piasten, who provides insight into how the company is responding to the accelerating demand for vegan and sustainable confectionery products, while maintaining its hallmark of quality and indulgence.
Our Innovator Interview shines a light on Manon Kerremans, Senior Food Technologist at the Tanis Innovation Center, who shares her knowledge on the growing importance of gelling agents in confectionery—emphasising their role in texture, stability, and overall product appeal.
This edition also includes a series of expert-led features covering essential trends:
- Alternative Ingredients – Reformulating Indulgence explores how the confectionery sector is responding to demands for healthier, more responsible indulgence through ingredient innovation.
- Biscuit and Bars Production – Rebecca Spayne examines how nutrition-focused consumer preferences are driving new approaches to production and sourcing.
- Flexible Packaging – In Unwrapping the Future, the evolution of packaging is explored, focusing on improved sustainability and functionality.
- Automation – The High-Tech Transformation of Confectionery Production outlines how automated systems are streamlining operations and boosting consistency across the production floor.
The edition also features Product Spotlights from Chocotech, Cargill, and GNT, showcasing the latest developments in ingredients and processing technologies.
Rounding off the issue is the Sweet Talk interview with Lexie Gutierrez-Goldfarb, Director of Sales & Branding at Sow Good, who discusses the freeze-dried candy trend and her journey in the industry.
This edition is a must-read for professionals across the confectionery sector looking to stay ahead of technological, regulatory, and consumer-driven shifts.
đź“Ą Download the latest edition here: https://internationalconfectionery.com/march-2025-single-issue/
