Hand Media International has published the September 2026 issue of International Confectionery Magazine, bringing together the latest developments in processing, packaging, ingredients, automation and product formulation from across the global confectionery industry.
Arriving as manufacturers enter one of the busiest periods in the industry calendar, the latest issue examines how businesses are responding to changing production requirements while balancing efficiency, flexibility, nutrition, regulatory compliance and consumer expectations.
Events feature prominently, beginning with a preview of PPMA Show 2026, taking place at the NEC Birmingham from 22–24 September. The coverage examines the processing, packaging and automation technologies set to be presented at the exhibition, supported by exhibitor spotlights including Bradman Lake and Trivi.
Attention then turns to Pack Expo International in Chicago, taking place from 18–21 October. International Confectionery previews what manufacturers can expect from the event, while additional exhibitor features throughout the magazine highlight technologies and solutions visitors will be able to discover on the show floor.
Technology, automation and ingredients
The September issue’s Big Interview features Doron Delouya of TopGum, who discusses the continuing expansion of the functional gummy market and how sophisticated formulations, manufacturing expertise and consumer enjoyment are combining to establish gummies as an increasingly important delivery format for functional ingredients.
Production technology is explored throughout the issue. Bühler’s OmniCool Smart features in the Product Spotlight, demonstrating how precise temperature control, hygienic design and flexible configurations can be combined within a universal cooling solution.
In an Ask the Expert interview, BCH Ltd Operations Director Stuart Grogan discusses the advantages of integrated turnkey manufacturing systems and how confectionery producers can introduce greater flexibility and control across their operations.
The Innovator interview features Kerstin Bergander-Kleinert of Döhler Group, who discusses cocoa alternatives, ingredient innovation and the importance of improving resilience across confectionery supply chains.
Packaging and changing consumer demands
Packaging developments are another central theme. Features Editor Katie Tracy investigates how the Packaging and Packaging Waste Regulation, GS1 Sunrise 2027, smart labels and 2D QR codes are reshaping compliance requirements and influencing the future design of confectionery packaging lines.
The issue concludes with an Application feature examining the challenge of developing sugar-reduced, free-from and functional confectionery while preserving the taste, texture and overall sensory experience expected by consumers.
The September 2026 issue of International Confectionery Magazine is available now, providing manufacturers, suppliers and industry professionals with insight into the technologies, ingredients and trends shaping the next generation of confectionery production.
