Uncertainties about the future of the EU internal market, increasing commodity prices and discussions about sugar, fat and salt content: all this poses great challenges for the confectionery industry. Yet, these changes also offer opportunities for positioning. For some time now, the stagnating European markets have offered new opportunities for growth and added value through premium and trend products, such as origin chocolate or chocolates with special ingredients and manufactured goods character.

At the international congress Inter-Praline 2019, which will take place at the ZDS – Zentralfachschule der Deutschen Süßwarenwirtschaft in Solingen/Germany from 19 to
21 November, new trends, concepts and markets will be presented. For example, Richard Kuntzsch from the start-up company Algenheld will present algae as the food of the future – and in particular as an ingredient for “healthy” chocolate, which reflects consumers’ desire for “healthy indulgence”. Philippe Chouvy from Cargill Starches will talk about alternatives to the raw material sugar, and Jeroen de Paepe from Cargill Cocoa & Chocolate will point out ways to reduce sugar in chocolate and fillings.

Currently much discussed: the topic of sustainability. Here, too, there is the opportunity for companies to set themselves apart from the competition and meet consumers’ desire for sustainable packaging. Dr Ina-Maria Becker from the Green Dot trade mark will report on modern packaging cycle concepts, and Amedeo Caccia Dominioni from Cavanna will take an “excursion into green flexible packaging” with the participants and give an overview of alternative packaging materials and their availability. On the eve of the event, a “Welcome Get-together” will be offered to set the mood for the congress.