Bake resilience into your value chain to bounce back sweeter

The confectionery industry is raw material- and energy-intensive, highly seasonal (Easter/Christmas), and works with temperature-sensitive products requiring strict hygiene. Resilience here means maintaining supply, quality, and compliance despite price shocks, shortages, and regulatory pressure.

The greatest risks lie upstream in a small set of concentrated raw materials (cocoa, gelatin/pectin/gum arabic, fats/oils, sugar, nuts/vanilla) as well as in production (energy/cooling, food safety for low-moisture products, complex changeovers). Packaging faces PPWR pressure and migration requirements (MOSH/MOAH, PFAS), logistics require stable cold chains and are vulnerable to global freight disruptions. Additionally, demands from the EUDR/supply-chain laws and HFSS/sugar regulations are increasing.