International Confectionery Magazine, the leading trade publication for the global confectionery industry, is proud to announce the release of its latest issue, offering an essential read for professionals navigating a sector in the midst of rapid transformation.
As the industry faces mounting pressures—from volatile ingredient costs and global tariffs to ongoing supply chain disruption—this edition arrives at a pivotal moment. With inefficiency no longer an option, the magazine responds with a powerful lineup of features, interviews, and expert insight dedicated to supporting smarter, faster, and more innovative confectionery production.
“This issue is designed to offer clarity and direction in a time when our industry is being asked to do more with less,” said Editor Joseph Clarke. “Innovation is no longer a nice-to-have—it’s become a necessity.”
Highlights from the new issue include:
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Big Interview with Jean-Erik Verbeke, Managing Director of Chocolate World and the Belgian Chocolate School, on safeguarding the future of Belgian chocolate through education and innovation.
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Innovator Interview with Volker Guennel of CHOCOTECH, exploring the rise of the “sweet tech revolution” and its impact on efficiency, sustainability, and versatility in production.
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Product Spotlights on Extrugroup and HPS, showcasing cutting-edge solutions in precision, performance, and chocolate reimagining.
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In-depth features such as:
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Candy Craft: Managing Editor Rebecca Morpeth Spayne dives into the evolution of candy and lollipop processing through clean and flexible technologies.
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Smart, Sustainable, Streamlined: Editor Joseph Clarke explores how modular systems and AI are transforming production for greater sustainability and agility.
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The Future of Flavour and Colour: A look at the clean-label movement and multisensory appeal reshaping consumer expectations.
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From Detection to Direction: Assistant Editor Paul Joseph examines how intelligent inspection systems are reducing waste and safeguarding quality.
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The magazine also previews the upcoming International Confectionery Awards, celebrating innovation and excellence across the sector, and closes with an engaging Sweet Talk interview with Olaf Schepel, Sales and Marketing Manager at CAOTECH.
International Confectionery Magazine continues to lead the conversation with a commitment to insightful journalism and a deep understanding of the sector’s evolving needs.
Read the full issue now for free here
