Lesaffre acquires bakery ingredients specialist Delavau Food Partners
Lesaffre has purchased Delavau Food Partners, an innovator in baking ingredients based in North America.
DSM extends use of enzymatic acrylamide-reduction for baked goods
Global awareness of acrylamide is on the rise. Not without reason: Acrylamide is a suspected carcinogenic substance formed in foods containing reducing sugars which are processed at a high temperature.
Barry Callebaut: volume growth across all regions and product groups
In the first 9 months of fiscal year 2017/18 (ended May 31, 2018), the Barry Callebaut Group grew its sales volume by 6.9% to 1.513 m tonnes.
The SG-Magazine has been established for 50 years as an influential and informative journal read by confectionery business professionals throughout Germany and Europe. The scope of the magazine meanwhile covers the entire supply chain – especially marketing, sales, and packaging - as well as the wholesale and retail confectionery trade in Germany and abroad.
sweets processing focuses on the value chain and covers all aspects from sourcing ingredients and raw materials to production technology; from IT and logistics to packaging and packaging material. The journal features articles in German and English and provides all companies active in the confectionery industry supply sector with information on confectionery business.
International confectionery association SWEETS GLOBAL NETWORK e V (SG) is an established network of over 300 member companies based in ten countries. SG is the leading communication platform for confectionery professionals in German-speaking countries (Germany, Austria, Switzerland) and beyond. Meanwhile, most companies involved in manufacturing and retailing confectionery (wholesalers, specialist retailers, importers, brokers, producers) are members. All enjoy huge benefits, such as a range of high quality services and invitations to exclusive, member only events. There are an additional 40 supporting members active in the confectionery industry supply sector.
The International Sweets Business Forum in Berlin has taken SG well beyond the traditional territory of conventional training seminars and workshops. Social events, such as the New Year Reception in Munich or the ISM WARM UP held on the eve of the ISM in Cologne now rank as must-attend fixtures in the confectionery business year.
While acknowledging the growing significance of the global information and knowledge community, SG never loses sight of what’s going on at a local level. Articles in SG-Magazin and sweets processing, the SG-Newsletter (several times a week), annual publication of the SG-Directory and worldwide contacts bear witness to the pronounced internationality of the association.
„Ever since I've been in the sweets business, the SG simply is a part of it all. The different events that I attend on a regular basis are always highly informative and organised just perfectly. They are the platform that allowed me to knit my network, which is of vital importance to me, and to update and foster it constantly. “
Bernd Beth
Owner and CEO,
La Table GmbH - fine living
„The SG's commitment to the entire trade and industry, such as the SÜSSER STERN industry award, is just great.“
Frank Hirnschal
Vice Chairman , Kaufland GmbH
„High-calibre speakers and an interesting mix of guests make the International Confectioneries Congress simply a must, year by year.“
Dr. Adalbert Lechner,
CEO, Lindt & Sprüngli (Deutschland) GmbH
„As packing and display specialists, we attach great importance to having a personal exchange with the responsible people in the trade and industry, in particular with marketing and distribution executives and decision makers in. SWEETS GLOBAL NETWORK provides an incomparable platform to facilitate this.“
Aleksandar Stojanovic
CEO, STI Group
„I always enjoy being on the road with the SG because it brings me in contact with new manufacturers and traders abroad.“
Kai Panholzer
CEO, Hussel GmbH
