The Barry Callebaut Group officially inaugurated its Chocolate Academy™ Center in Casablanca, Morocco. This new facility serves as a creative platform where chefs and artisans can showcase and develop their talent and skills, and learn about new trends, techniques, and recipes.
Launched in 2011, specialist journal sweets processing(sp) keeps confectionery business professionals informed about all the latest confectionery industry supply sector developments and features detailed articles about international companies and suppliers.
sp is the sister publication of SWEETS GLOBAL NETWORK’s SG-Magazine, the highly regarded and well established international confectionery business journal. sp covers all stages and aspects of the value added chain from material sourcing to production and packaging.
sp readership includes leaders and decision makers in charge of production, R&D, QM, purchasing and supply chain management, as well as chief executives and senior managing partners.
sp appears every two months in English and German. Circulation currently stands at 5,500. 3,000 of our subscribers are based abroad, mostly in other European countries. sp is now also available as an E-paper.
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.
„Sweets Processing provides us with high quality technical information on new production processes. The articles are kept short and focused on the important – technically really good. For our international customers, we can refer directly to articles through bilingualism.“
Owner and Managing Director, DataSweet Online GmbH
„Sweets Processing is up to date and offers cutting-edge information. It is well structured and clear.“
Managing Director, Padotec GmbH
„For me, Sweets Processing is the perfect platform to learn about the latest trends, wants and needs of our clients from the sweets industry to address them.“
Managing Director, Zirbs Kunststoffverarbeitung – Verpackungen e. Kfr.
„The new website of Sweets Processing is up-to-date and informs extensively about the highlights of the sweets, bakery and snack industries.“
Key Account Director, ADM Wild GmbH & Co. KG