Hand Media International is pleased to announce the release of the March issue of International Confectionery, bringing together the latest ideas, technologies and industry voices shaping today’s fast-evolving global confectionery sector.
As the industry continues to innovate at pace, this edition explores the ingredients, processing technologies and product concepts redefining what confectionery can be – and what it can deliver for both manufacturers and consumers.
The issue opens with the magazine’s News Desk, offering readers a snapshot of key developments from across the international confectionery landscape. From new product launches and strategic investments to emerging partnerships and market insights, the section reflects a sector that remains dynamic despite ongoing supply challenges and changing consumer expectations.
In this month’s Big Interview, readers meet Mika Shino, founder of Issei Mochi Gummies and a standout winner at the 2025 International Confectionery Awards. Shino has carved out a distinctive niche by blending the soft, elastic textures of traditional Japanese mochi with contemporary gummy confectionery trends. The result is a unique chewy sweet that demonstrates how cross-cultural inspiration can spark product innovation and excite consumers.
Ingredient functionality takes centre stage in The Innovator, where Ester Boronat, Product Manager at Lasenor, examines the critical role emulsifiers and crystallising agents play in chocolate production. Her insights highlight how these functional ingredients help optimise rheology, enhance stability and improve processing efficiency, enabling manufacturers to maintain consistent quality while adapting to evolving market demands.
Exclusive with Cargill’s Anne Mertens-Hoyng
In the exclusive Ask the Expert interview, Anne Mertens-Hoyng of Cargill discusses the company’s NextCoa™ solution and its role in supporting cocoa resilience. With cocoa supply challenges continuing to impact the industry, innovations that offer supply stability and reduced environmental impact are becoming increasingly significant for confectionery producers worldwide.
Elsewhere in the issue, Katie Tracy explores the latest technological advances in jelly and gummy production, where modern equipment is delivering greater speed, precision and flexibility. Rebecca Spayne then examines developments in confectionery packaging, focusing on how barrier pouches and modified atmosphere packaging are evolving to meet performance, freshness and sustainability requirements.
Looking ahead, the Events preview examines what visitors can expect from Vitafoods Europe 2026, a key gathering for innovators in functional ingredients and food technologies. The issue concludes with Sweet Talk, featuring Udi Alroy, CEO and Co-Founder of Carobway, who shares insights into the company’s work with carob-based ingredients.
