Corbion confirms product specialist Willy van Arkel for the World Confectionery Conference
pic: Corbion
Global ingredients group, Corbion, has confirmed its presence as a speaker at this year’s World Confectionery Conference, with Willy van Arkel, senior business development and product manager joining the line-up.
The business, which is headquartered in Amsterdam, has delivered a broad array of applications for the wider food and drink sector, including for confectionery and snacks.
Willy van Arkel’s presentation this year at our event on September 12 at the Brussels NHow Hotel in Belgium, will be centred on “a journey of sensory discovery” and examine how confectionery can be redefined with unique sour dimensions.
As Corbion noted recently to Confectionery Production, while market tests remain in the global sector, there have been some key trends that have continued to make a positive impact in the past year. This includes the fact that sour sugar confectionery products in gummies and jellies which between 2018 and 2023 has seen an compound annual growth rate (CAGR) of 11% – three times faster than the general confectionery areas.
Also, according to additional market research, the medicated confectionery market has grown at a rate of 11.4% for the most part of the last five years, which has also seen notable category growth.
In response, the business has produced categories of functional ingredients for confectionery manufacturers, Mineral fortification, in the form of Ca, Mg, Zn, Na, K lactates and Acerola and Natural Vitamin C. Among its recent offerings has been a Zn lactate in chewing gum, and acid sanding (malic acid, malate) of CBD candies.
Editor Neill Barston commented: “This year’s World Confectionery Conference is continue to gather pace amid what has been a very busy year-to-date, so we welcome Willy van Arkel of Corbion to our 2024, as we are set to celebrate Confectionery Production magazine’s 90th anniversary at our show in Brussels.
“The business has shown a number of innovations across our combined industries over the years, and it will be interesting to hear how the ingredients sector can move further forward on the flavour front in an especially competitive market.
“This year’s event in Brussels will highlight a number of significant innovation, so we also encourage the whole of the industry to engage with our World Confectionery Awards, which will be presented at this year’s event across six categories including equipment, ingredients, finished products and sustainability, as well as emerging enterprise of the year. So please do get in touch to meet our deadline of August 8.” You can place your (free) entry directly via our dedicated website here.
