In addition to its environmental benefits, Nukoko’s chocolate alternative boasts 40% less sugar and higher levels of protein, fiber, and antioxidants, offering a healthier choice for consumers without compromising on taste. (Image: Döhler)
14/10/2024 | Ingredients

Döhler Invests in Nukoko to Scale Production of World's First Cocoa-Free ‘Bean-to-Bar’ Chocolate

Together, Döhler and Nukoko will scale up the production of Nukoko’s patent-pending chocolate alternative, made from fava beans, in response to the growing challenges facing the global cocoa supply chain. SP

 
 
Mondi Świecie containerboard mill from above. (Image: Mondi, PR302)
14/10/2024 | Packaging

Mondi completes €95 million investment to boost efficiency and sustainability at Świecie containerboard mill

The company has recently completed a €95 million investment at its Świecie containerboard mill, which will increase kraftliner capacity by 55,000 tonnes. SP

 
 
LTM-DUO Kombilinie – von der Tafel bis ins Tray (Bild: Hastamat Verpackungstechnik GmbH + Co. KG)
10/10/2024 | Trade Fair, Packaging

LoeschPack and Hastamat to showcase their packaging solutions at PACK EXPO

German packaging machine manufacturers LoeschPack and Hastamat will showcase their extensive range of products at their joint booth located at S-2695. SP

 
 
Laurent Thomé, Business Unit Director – Plant-based Solutions at Puratos: “We created Ambiante Chocolate Flavor to meet these growing needs and help make manufacturers’ lives easier. Unlike many labor-intensive chocolate creams, Ambiante delivers consistent quality, taste and color – ready for producers and artisan bakers to whip up exciting patisserie creations.” (Image: Puratos)
10/10/2024 | Ingredients

Puratos launches new plant-based, whippable Ambiante Chocolate Flavor for toppings and fillings

The company announces today the extension of its Ambiante range of ready-to-whip toppings, with the addition of consumers’ number one patisserie flavor choice: chocolate. SP

 
 
20/11/2024 - 22/11/2024

24. International Sweets Business Forum 2024

I am interested in participating in the 24th International Confectionery Congress. I would like to receive an invitation to the congress. Please...

 
 
SG-Magazine

SG-Magazine

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

sweets processing

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.

About Us

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.

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