Sweet duo in hybrid form
ProSweets Cologne is looking positively ahead and would like to really take off again together with you and in the proven duet with ISM in 2022. We not only continue to firmly believe in the "trade fair" format and the personal contact that we all want so much again. Together with you, we would also like to redesign the "trade show" experience. With a hybrid format that optimally combines the strengths of the physical trade fair with the new digital solutions of ProSweets @home . Our primary goal: safety, convenience and the best possible benefits in terms of your business objectives. We look forward to seeing you!
The latest on new trends and news from the world of sweets & snacks
No ProSweets 2021, no trends and specialist topics? Not an option! With our campaign on topics and trends from the world of sweets & snacks as well as their development, production and packaging, you will stay supplied with exciting information. How? Browse the blog or conveniently sign up for our newsletter or in our social media channels ( facebook , LinkedIn ).
Here you find our current highlights:
28 January: Professional article and video clip „Top 4 Ingredients Trends for Sweets & Snacks“
1 February: Interview „Top Ten Trends 2021 for Sweets and Snacks“, Innova Market Insights (hosted by ISM)
1 February: Whitepaper “Experiential Snacking – Erlebniswelt Snacking”, Euromonitor
25 February: Professional article „Reusable Packaging for more sustainability“, pacoon
25 February: Webinar „Experiential Snacking: Innovating with Texture, Format and Flavour“, Euromonitor
26 February: Press release: Professional article „Pure innovation: New ingredients for more taste, texture and naturalness".
1 March: Packaging Trends 2021: Interview with Karine Dussimon von Euromonitor
23 March: Webinar „Confectionery Trends and Innovations in Western Europe and the US", Euromonitor
23 March: Interview "Digital packaging solutions for enhanced brand and product experiences" with Syndicate Design AG.
9 April: Studies DLG “My Food Personalisation and Nutrition”
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