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The Sweets & Snacks Expo, which recently took place in Indianapolis, showcased a wide variety of confectionery and snack products from both small independent firms and major global players. The event attracted 16,000 visitors from 80 nations and featured awards for notable products. Despite challenges such as rising ingredient costs and supply chain issues, the confectionery industry in the US remains strong, with sales reaching $48 billion in the past year. Cordillera, a chocolate company from Colombia, received positive feedback at the expo for their short cocoa supply chain and unique taste and flavors of their chocolate. [Extracted from the article]

This article provides an overview of Ferrero, a global confectionery company, and its commitment to sustainability. The company's headquarters in Luxembourg is home to a diverse workforce of over 1,500 employees from various nationalities. Despite its global expansion, Ferrero remains focused on Europe. The article highlights Ferrero's dedication to sustainability, including its efforts in sourcing transparency and support for European legislation on deforestation and supply chain rights protection. The company acknowledges the challenges ahead but is determined to make a positive impact and collaborate with stakeholders to improve sustainability practices in the industry. The article also features the experiences of Francesco, an employee who has traveled extensively for work, including visiting West Africa to gain insights into the cocoa industry. Francesco expresses his passion for his job, particularly in dealing with external policy and fostering collaboration among stakeholders. He believes that the confectionery sector is a growing industry that brings joy and continues to evolve. [Extracted from the article]

Nestlé's flagship York site is experiencing increased production, with KitKat remaining a core product. The company is focusing on sustainable sourcing through its Income Accelerator scheme, which supports farmers in its supply chains, particularly in West Africa. Nestlé's UK manufacturing facilities are now using cocoa sourced through this program, which aims to close the income gap for cocoa-farming families and address child labor issues. The company has partnered with the Rainforest Alliance to achieve full traceability and physical segregation of cocoa ingredients. Nestlé plans to expand this initiative to assist 160,000 farmers worldwide. [Extracted from the article]

This article explores the advancements in packaging technology within the confectionery industry. It highlights the use of advanced robotics in chocolate processing and emphasizes the market's significant value, projected to reach over $90 billion in the next decade. Major manufacturers like Gerhard Schubert and Theegarten-Pactec have invested in expanding their facilities and developing innovative packaging systems. The article also emphasizes the importance of sustainability and flexibility in packaging solutions, as well as the benefits of automation and data analysis in improving operational efficiency. Giuseppe Nosenzo, a sales manager, discusses the industry's machinery advancements driven by the need for efficiency, sustainability, and adaptability to changing consumer preferences. One notable trend is the integration of automation, which enhances production efficiency, reduces labor costs, and ensures product consistency. Nosenzo mentions the launch of new packaging lines utilizing advanced robotics and quality control systems, such as flow-wrappers equipped with intelligent sensors for precise packaging and minimal waste. [Extracted from the article]

The World Cocoa Conference recently took place in Brussels, Belgium, after a six-year hiatus due to the pandemic. The conference focused on sustainable cocoa production and improving the living income for farmers. It also addressed issues such as child labor and deforestation in the cocoa industry. The conference concluded with a formal declaration of action and discussions on upcoming legislation governing deforestation and human rights. The event highlighted the need for transparency and greater efforts to tackle sustainability challenges in the cocoa industry. Panel discussions and speeches from industry leaders, including the Ambassador of Colombia in Belgium and representatives from the European Cocoa Association and Caobisco European confectionery trade organization, were featured. [Extracted from the article]

The article provides an overview of the State of the Industry Conference held by the National Confectioners Association (NCA) in Miami. It highlights the confectionery industry's strong sales performance, despite supply chain challenges such as increased prices and labor shortages. The article also discusses the State of Treating report, which shows that while chocolate consumption has decreased, American consumers continue to purchase confectionery products. It mentions the potential impact of technology in the retail landscape and concludes by mentioning upcoming industry events and the industry's resilience in the face of challenges. [Extracted from the article]

Plamil Foods, a leading vegan company, will be represented by CEO Adrian Ling at the World Confectionery Conference. Ling will discuss EU regulations on chocolate products, highlighting the company's commitment to ethical sourcing. Plamil Foods, known for its innovative products, is launching a new Coffee Bar that has received positive feedback. The company faces challenges in the retail landscape, such as rising costs and regulatory changes. Founded in the 1960s, Plamil Foods specializes in producing soya milk and vegan chocolate, including its popular So Free vegan chocolate. The World Confectionery Conference, taking place in September, is a valuable event for those interested in the confectionery industry. For more information, contact Chris Meer or Neill Barston or visit the conference's website. [Extracted from the article]

This article explores the use of emulsifiers in the confectionery industry to meet consumer demands for clean label, nature-friendly, and healthy products. It discusses trends like mindful indulgence and healthy indulgence, as well as the importance of cost efficiency and compliance with regulations. Specific emulsifiers, such as lecithins and AMP, are mentioned for their role in improving texture, shelf life, and overall quality of products. Palsgaard, a company specializing in emulsifiers, has found success with its AMP emulsifiers due to challenges with cocoa butter availability. The company is also exploring the use of its products for ice cream producers, which could lead to cost savings. Palsgaard prioritizes sustainability and innovation, implementing energy-efficient measures and encouraging customers to do the same. The company recently participated in the Gulfood manufacturing show. [Extracted from the article]

This article explores the challenges and significance of sustainability in the confectionery sector. It emphasizes the need for companies to invest in sustainable machinery and meet environmental objectives. The article acknowledges the additional regulatory burdens faced by UK companies post-Brexit, impacting their ability to adopt environmental best practices. It underscores the importance of innovation and investment to maintain competitiveness and establish a sustainable food supply chain. The article also highlights specific examples of sustainable packaging solutions, such as Dotlock, which is glue-free and fully recyclable. It mentions companies that have achieved B Corp status, indicating their commitment to sustainable manufacturing, and showcases Nim's Fruit Crisps, a British snacks producer that has achieved zero food waste in its manufacturing operations. Lastly, the article discusses upcoming EU regulations aimed at reducing deforestation in the agricultural industry. [Extracted from the article]

The article discusses the importance of providing sustainable packaging solutions in the growing bakery market. It highlights the challenges faced by the bakery industry, such as supply chain issues and the need for equipment that is efficient and sustainable. The article mentions the increasing demand for flexibility, choice, and sustainable packaging from consumers, particularly in the snacks and baked goods industries. It also discusses the development of labeling technology that replaces multi-pack flow wraps with labels, allowing for easier recycling and more agile branding and marketing. The article emphasizes the need for equipment that can handle multiple flavors and formats while reducing packaging and being more sustainable. It also mentions the importance of efficient weight controls and checkweighing systems in meeting consumer expectations and complying with weight regulations. Overall, the article provides insights into the challenges and solutions in the bakery industry, with a focus on sustainability and meeting consumer demands. [Extracted from the article]

James Ede, the EMEA sustainability lead at Cargill, is passionate about promoting sustainable practices in the confectionery industry. He has worked in various agricultural supply chains, including cocoa and palm oil. Ede will be speaking at the World Confectionery Conference in Brussels, where he will discuss Cargill's mission to make a difference in its core supply chains. He believes that positive changes can be made through individual and company-wide initiatives, but acknowledges the challenges faced by the industry, such as volatile cocoa prices and social issues like child labor. Cargill is committed to sustainability and has implemented initiatives in the cocoa sector, including the Cocoa Promise, which focuses on agricultural techniques, education, and monitoring of child labor. Ede is excited about the innovations and trends in the industry and believes that sustainability is a key part of new product development. Cargill is also collaborating with Nestle and other organizations to reduce carbon emissions in supply chains through agroforestry techniques. The company is committed to complying with the upcoming EUDR deforestation legislation and supporting smallholder farmers in achieving compliance. Ede believes that collaboration within the industry is crucial for achieving true sustainability and is optimistic about the progress being made. [Extracted from the article]

This article explores the advancements in flexible packaging machinery in the confectionery industry. Companies are focusing on smart manufacturing and energy-saving features in their packaging machinery portfolios. The global packaging machinery market is projected to reach $69 billion by 2030. There is a growing demand for environmentally friendly packaging solutions, and companies like Nestle and Mars are investing in paper-based packaging. German companies, Syntegon, Theegarten-Pactec, and Schubert, are also prioritizing sustainability in their machinery designs and are developing solutions that optimize the use of packaging materials and reduce energy consumption. The industry is actively exploring the switch to paper packaging to reduce plastic usage. [Extracted from the article]

The article provides a review of the ISM & ProSweets exhibition held in March 2024. It highlights various companies and their machinery offerings for the confectionery industry. The companies showcased a range of equipment for packaging, wrapping, and processing confectionery products. The article also mentions the emphasis on sustainability, waste reduction, and digitalization in the industry. Overall, the exhibition was seen as a valuable platform for companies to connect with customers and explore new opportunities for growth. [Extracted from the article]

Swiss firm Trikno has developed a tempered nozzle technology (TNT) that claims to be a global first in delivering "just-in-time" chocolate tempering. The technology allows for precise control of chocolate consistency and enables fine, repeatable lines and dots to be created by machine. Trikno, which acquired the well-established Knobel brand of machinery in 2022, aims to become synonymous with efficient and innovative confectionery production. The company showcased its TNT system at the ProSweets event and received positive feedback from potential investors and customers. [Extracted from the article]

The Sweets & Snacks Expo is set to take place in Indianapolis, Indiana, this year, with over 800 exhibitors from the US, North America, Europe, and China. Despite market challenges, the confectionery sector in the US saw an increase in sales figures, reaching $48 billion in 2023. The event will feature a supplier showcase and a new product showcase, as well as an education program with presentations from major brands and industry research groups. The expo aims to provide a marketplace of ideas and foster enthusiasm for the confectionery industry. [Extracted from the article]

The article discusses the thriving global biscuit segment, which continues to innovate despite challenging economic times. The market is worth $122 billion and offers a range of indulgent treats alongside healthier options. Mondelez International showcased new Oreo innovations at the Sweets & Snacks Expo, including a Dirt Cake chocolate variety and Oreo thins in tiramisu flavor. Other companies, such as Meadow and JNCK Cookies, are also making advancements in the biscuit segment by specializing in sustainable dairy products and offering healthier, low-sugar options. Fox's Burton's Companies has experienced positive momentum with beloved British biscuit brands like Jammie Dodgers and Maryland Cookies. The article also mentions the challenges of balancing indulgence with healthier options and the impact of market volatility on new product development. [Extracted from the article]

The World Cocoa Conference, organized by the International Cocoa Organisation (ICCO), is set to take place in Brussels, Belgium. The conference aims to address the issue of farmer pay and achieving a living income through sustainability and higher prices. The event will feature keynotes from industry leaders and will focus on themes such as sustainable cocoa, market developments, and markets and governance. The conference was disrupted by the Covid-19 pandemic but aims to build consensus on the way forward for a sustainable cocoa industry. [Extracted from the article]

The World Confectionery Conference is set to take place in Brussels, featuring keynote speakers from various confectionery companies and trade associations. Ben Nice, a business development manager at FMCG Gurus, shares insights into industry trends and the challenges faced by the confectionery industry. Some key trends include retro, comfort, and simplicity in product categories, as well as the importance of sustainability and consumer-centric benefits. Additionally, consumer preference statistics reveal a focus on mood enhancement and basic health needs. The conference will address sustainability and innovation, and registration is available on the dedicated website. [Extracted from the article]

The article discusses the continued popularity and innovation in the fudge, toffee, and caramel market. Despite the growing focus on healthy eating, there is still a demand for indulgent treats. Manufacturers are targeting the premium end of the market with unusual luxury flavors to entice consumers. Trends for 2024 include "Flavor Flashback" and "Dial It Up," which involve enhancing flavors and exploring nostalgic tastes. There is also a growing market for vegan options in the fudge and toffee market. The article highlights the challenges faced by small businesses in the industry and the importance of packaging and portion control in meeting consumer preferences. [Extracted from the article]

Hames Chocolates, located in the coastal town of Skegness in Lincolnshire, is a thriving British chocolate and candy manufacturer. The company has been in operation for nearly two decades, producing premium lines for private label clients as well as its own brand products. Despite challenges such as rising cocoa prices, Hames Chocolates remains successful due to its strong work ethic and commitment to creating distinctive and high-quality confectionery. The company also prioritizes sustainable sourcing and has implemented environmentally friendly practices, such as installing solar panels and using recyclable packaging materials. [Extracted from the article]

California Cultured, a biotech start-up, is revolutionizing the chocolate industry by using plant cell-cultures to create lab-created chocolate with comparable flavor profiles to traditional cocoa. This technology-led approach has attracted attention and investment from major players in the food sector. The company aims to provide an alternative to traditional cocoa supplies, which are facing challenges from climate, disease, and deforestation. California Cultured has also secured a ten-year deal with Japan's largest confectionery group, Meiji Ltd, to supply flavanol cocoa powder. While regulatory approval is still pending, the company is confident in its ability to scale up operations and bring its innovative products to market. [Extracted from the article]

The World Confectionery Conference is returning to Brussels after a two-year absence. The conference will feature keynotes from industry leaders such as Cargill, Ferrero, and Tony's Chocolonely, as well as machinery specialists and ingredients firms. The conference will also address important topics such as the impact of higher ingredient prices and regulatory matters. Brussels is known for its fine chocolate and confections, and the city is also home to Caobisco, the key European association of chocolate, biscuits, and confectionery. Can Buharali, the newly-elected president of Caobisco, will be a keynote speaker at the conference. [Extracted from the article]

The World Confectionery Conference will feature a Q&A session on sustainability in supply chains, with HRM Oba Dokun Thompson, a Nigerian regional king, as one of the speakers. Thompson emphasizes the need for investment and support to encourage young farmers in the cocoa sector, as the average age of farmers in Africa is over 50. He has successfully created a chocolate and cocoa festival in Nigeria and has formed a production alliance with Beech's Chocolates in the UK. Thompson believes that collaborative action is necessary to address the challenges facing the cocoa sector and hopes to discuss these issues at the conference. [Extracted from the article]

Lareka, a notable player in the confectionery packaging machinery business, has appointed Martin Barthel as its new Managing Director. Barthel discusses the challenges of his new role and highlights Lareka's commitment to delivering quality and innovative equipment. He emphasizes the importance of engaging with customers and gathering feedback to improve their machines. Lareka's order book is strong, and they are considering expanding their portfolio to cater to the growing demand for on-the-go chocolates and confectionery. [Extracted from the article]

The World Confectionery Conference is set to take place in Brussels, marking the 90th anniversary of the publication. The conference will address important issues in the confectionery industry, such as cocoa supply chains and legislative reforms. Major partners, including Caobisco, Ferrero, Cargill, Mintel, and FMCG, will support the event. The conference will also include a chocolate tasting tour and a closing drinks reception for networking opportunities. Joke Aerts, Tony's Chocolonely open chain lead, will deliver insights into working within the industry. The conference will feature keynote speakers, equipment businesses, and key ingredient contributions, providing a comprehensive overview of the industry. [Extracted from the article]

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