Yes it exists - a Chocolate Trade Fair!

It was always going to be busman's holiday, but what could be better than spending dark and dreary early February in the warm embrace of chocolate and all things sweet and snacky?!

After years of reading the reviews of the the world-renowned ISM Sweets and Snacks convention in Cologne, I actually managed to get myself over to take part this year, following a couple of days stop-off in Belgium.

It's an annual get together for the sweets and snacks industry with exciting product launches, networking with manufacturers and distributors and a peek into the future with trendsetting innovations.

For me, it was important to see what other people in chocolate are doing and what the themes were going to be in 2025/2026 so we can keep ahead and continue to develop our chocolate making skills and continue to thrill our customers with our handmade chocolates.

The Koelnmesse convention centre is truely gigantic and I should have realised that a few days here were required to get around everything but as many people who go to trade fairs know - they are energy sapping places (even with as much chocolate, biscuits and sweets as I could eat!).

I can't tell you what workable ideas I have brought back with me - you'll have to keep an eye on our emails, socials and website to discover what we're going to change and improve this year, but it's going to be exciting and loads of fun!

The take-home message from this year's ISM is: 

The confectionery world is evolving, and 2025 is full of exciting trends:

 Healthy Treats: Low-sugar, plant-based, and organic options are on the rise.

 Luxury Bites: Premium chocolates and artisanal confections are gaining popularity.

 Sustainable Sweets: Ethical sourcing and eco-friendly packaging are in demand.

Click & Treat: E-commerce is making it easier than ever to find your favourite sweets.

The future of confectionery looks fresh, indulgent, and innovative! 

Not exactly ground breaking news but there was a definite lean towards lower sugar, vegan and superfood products - I tasted a new type of no sugar chocolate and snack bars made without sugar - both were unimpressive but having options available for those who want or need to eat less sugar is important.

The vastness of chocolate retail options is overwhelming even though this industry has been hit hard in the last 2 years with unprecedented cocoa prices (which are continuing to rise) there is still a lot of optimism that things will improve which is great news for Mocha and other artisan producers.

I'll also tell you about my visit to Belgium in my next blog - chocolate was a big part of the trip surprisingly!