MARCH 20246EDITORIALMarch - APRIL - 2024, Vol - 04, Issue - 04 ( ISSN 2836-1989) Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerHenry SmithKevin Parker Managing EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2024 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.TO SUBSCRIBE TOVian IsaacStanley MartinStanley MartinManaging Editoreditor@ foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsUnveiling Innovation for an Evolving PalateIn a competitive market driven by changing consumer preferences and dietary trends, confectionery companies play a vital role in satisfying the sweet cravings of consumers across various demographics. Prioritizing taste, quality, and efficiency, confectionery providers offer indispensable support to meet the evolving demands of modern palates. This includes ensuring the freshness and safety of their products against environmental factors and regulatory standards, contributing to the satisfaction and trust of customers worldwide.The global confectionery market reached US$ 192.2 Billion in 2023 and is projected to expand at a CAGR of 3.1 percent from 2024 to 2032. The growing food and beverage industry across the globe and the rising per capita consumption of these products are expected to promote market growth. Consumers' inclination toward gifting these products, coupled with rising disposable income and rapid urbanization across the globe, are major market factors. The increasing popularity and demand for sugar-free confectionery products across developed economies have led to significant market demand over the forecast period.This edition of Food Business Review features insights from industry leaders. Alberto Regini, Plant Operations Director at Dobla, discusses the evolving landscape of the food manufacturing industry, highlighting trends like plant-based diets, sustainability, and food safety standards. Suzanne Finstad, Vice President of Food Safety and Quality Assurance (FSQA) at Tyson Foods, shares her insights on how, more than ever before, the industry needs to recognize that food safety and quality don't begin or end with the food safety and quality team. They result from deliberate everyday actions by all team members ­ even those who don't work in the production plant.We hope this edition helps you find Top Confectionery Companies in 2024, that will help you meet your product demands with unparalleled taste, quality and innovation.Let us know your thoughts!
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