Confectionery Production has been the leading independent, international monthly journal for the confectionery, chocolate, sweet bakery and snack sectors since 1934. We feature the best in technical and business news, analysis, comment, interviews and product development and innovation.
Each issue looks at the entire production process of confectionery, from ingredients and raw materials right through to processing equipment and packaging technology.
We explore the latest trends in the sector, including the impact of sugar reduction initiatives, automation and Industry 4.0 developments, mergers and acquisitions, as well as a move towards more sustainable packaging oncepts, through interviews, factory visit reports, conference reviews and case studies.
Target Audience by Job Function: CEO/Direcor, VP/Senior Management, Production Engineering, Middle Management, Executive/Assistant and Other.
Publication Dates: 2 weeks before month of issue ie: February issue will be published aroud the 3rd week of January.
Circulation Numbers: 4000 print copies per issue (10 annual issues) distributed across 85 countries. 45 000 total circulation per month across web, print and online magazine.
Circulation by Territory: Europe 46%, Americas 29%, Asia 17%, Africa 6% and Oceania 2%.