As the confectionery industry navigates rapid change – from shifting consumer expectations to sustainability pressures and evolving regulation – its enduring appeal of creating moments of joy, indulgence and connection remains unchanged. Australian Industry Group’s Wendy Larter reports from the 30th anniversary of the Australian confectionery industry’s flagship annual event ConTech2026.
The Australian confectionery sector is moving into a world where transparency is expected, sustainability is non-negotiable, health is front of mind, and regulation is accelerating.
Nearly 200 industry leaders, innovators and emerging talent from across the confectionery and snacking industry came together at the MCG, in Melbourne, for the 2 June event.
ConTech2026’s 30th anniversary was made possible by the generous support of its sponsors, whose contribution reflected the collaboration and commitment that continue to underpin the sector. Australian Industry Group gave special recognition to Principal Sponsor Manildra Group, a supporter of ConTech since its beginning.
A dynamic line-up of speakers shared the latest industry developments, and more than 20 trade manufacturers, suppliers and service providers contributed to a vibrant trade exhibition.
Every year at ConTech, renowned German confectionery production company, Sollich, awards a cash prize to the William Angliss Institute student who excels in the confectionery subjects of the program. The inclusion of tertiary food science and related student attendance at ConTech reflects Australian Industry Group’s commitment to supporting the future of the confectionery sector. This year, student Teresa Adiprajitno was announced as the Sollich Award winner, supported by JL Lennard.
ConTech helps students build industry connections, gain exposure to current challenges and opportunities, and better understand the breadth of career pathways available.
There were ample networking opportunities, a celebratory evening event with laughs from comedian Nick Cody, as well as a hands-on caramel workshop facilitated by PROVA, Juremont and Nestlé, the following day.
In a nutshell
Guided by MC, Innovation GameChangers founder, Dr Angeline Achariya, the day moved at pace, bringing together big-picture thinking, practical insight, and plenty of sensory discovery.
Keynote speaker, Nestlé Confectionery GM, Andrew Lawrey, set the tone with a future-focused look at six shifts likely to shape confectionery and snacks over the next 30 years – from artificial intelligence and shopping agents to cocoa resilience and the need for sovereign capability in circular packaging.
Circana’s Kate Baker brought the retail lens, unpacking the macroeconomic forces reshaping FMCG and the conditions influencing shoppers’ behaviour.
Her message was clear – cost-conscious consumers are increasingly drawn to own-label products and promotional deals, creating fresh challenges – and opportunities – for confectionery brands.
The program then shifted from strategy to the senses. In experiential sessions, delegates sampled chocolate and explored naturally sourced colours, connecting technical detail with real-world product experience.
Barry Callebaut’s Yeting Liu, visiting from Singapore, explored cocoa alternatives, sustainability and cost efficiency, highlighting the innovation pathways likely to influence future products.
Oterra’s Jannice Peh and Mette Salling-Mortensen examined the rising demand for natural and clean-label products, sharing practical solutions for overcoming technical challenges while still achieving standout results.
Karen Xu, of KMC Asia Pacific in China, turned attention to vegan sugar confectionery, outlining the growing demand in the category and the cost savings that can come from smart reformulation.
Her takeaway was succinct – sustainability should be built into the solution, not treated as a costly add-on.
The innovation thread continued as Darren Thorpe explained how family-owned APR Plastics is helping close the loop on soft plastics, while Phillip Wills, of Centric Software, explored how AI is accelerating innovation, improving efficiency and helping businesses scale more sustainably in a competitive market.
Dietitian Kim Tikellis offered a timely reminder that confectionery treats can still fit within modern dietary thinking – when consumed in moderation. She also acknowledged the important role of the industry’s Be treatwise initiative in encouraging mindful enjoyment and responsible consumption.
Wayne Harrison, of Ritchies IGA, brought the independent grocery perspective, emphasising the important role confectionery plays in supporting local retailers.
He later joined an industry panel with Dollar Sweets’ Miranda Higgins and Principal Sponsor Manildra Group’s Mark Puglisi.
In a wide-ranging conversation led by Australian Industry Group’s Tim Piper, the panellists shared candid business experiences and reflected on how they are leaning in to navigate challenges, seize opportunities and keep their businesses moving forward.
Health Star reform
In opening the conference, Piper outlined several regulatory issues affecting Australian confectionery manufacturers and said Australian Industry Group would continue to advocate for practical, evidence-based policy settings.
He said the industry was closely following moves to make the currently voluntary Health Star Rating system mandatory, warning that poorly designed changes could impose unnecessary costs without delivering meaningful benefits for categories such as confectionery.
“We call on the federal government to leave well alone and not alter the star system’s basic fabric. Any change will create needless new costs, particularly if the transition period is short,” Piper said.
“Importantly, confectionery is classified as a discretionary food, and rightly so. For confectionery, the issue is not simply whether reformulation can shift a star rating. What matters most is education, portion size and frequency of consumption. After all, confectionery is an occasional treat food.
“We will keep advocating to ensure the industry’s views and practical concerns are front and centre as the reform process continues.”
Packaging reform
Packaging reform is emerging as one of the most significant challenges facing confectionery manufacturers, with proposed changes set to reshape how products are designed, packaged, collected and recycled.
Helping members navigate packaging and soft plastics reform remains a key priority for Australian Industry Group, Piper said.
“We’ve been talking about reform for several years, but progress has been slower than expected.
Part of the challenge is practical – sourcing local recycled plastics of food-grade quality remains difficult and often more expensive than virgin or imported options.
“We’re heading toward mandatory national requirements, including extended producer responsibility and standards around collection and design. For this sector, that matters because soft plastics are central to how confectionery products are packaged.
“This is not a small change – it is a fundamental redesign of packaging systems, and it will require industry collaboration, practical policy settings and strong consumer buy-in,” he explained.
Piper praised major confectionery manufacturers for developing programs that contribute to the solution.
Global pressures
According to Piper, Australia’s confectionery sector is being reshaped by a convergence of global regulatory, consumer and cost pressures, with the local market reflecting a broader transformation underway worldwide.
“What we’re seeing here in Australia is part of a much bigger shift. Across the world, confectionery is facing increasing regulation – from sugar taxes to restrictions on marketing and product placement, alongside more frequent scrutiny of processed foods, where confectionery is categorised.
“At the same time, consumer expectations are evolving, whether it’s demand for lower sugar, interest in functional benefits or a stronger focus on sustainability.
“Overlaying that are significant cost pressures: volatility in key inputs like cocoa, sugar and dairy; ongoing supply chain disruption; and margin pressure across the entire sector. Cocoa price volatility, for example, is particularly difficult to factor into long-term business planning,” Piper said.
Stronger industry representation – at home and internationally – is critical to ensuring balanced regulation and recognising confectionery’s contribution to the economy.
This is the role of the Australian Industry Group – to support you and advocate your position,” Piper told delegates.
“Governments make decisions that don’t always recognise the value industry brings to the economy and the consumer.
“That’s where we come in. Our role is to listen to members, advocate on industry’s behalf and help shape good policy and regulatory outcomes.”
Piper was recently elected president of the International Confectionery Association, marking the first time the role has been held by a representative from outside Europe or the US.
“It’s an important recognition of Australia’s place in the global industry, and it gives us a stronger voice in shaping how regulation evolves internationally,” he said.
Celebrating 30 years
It was 1996 when confectionery manufacturers across Australasia came together to hold a technical conference at William Angliss College in central Melbourne.
“What’s almost unbelievable is that the same people who made that first event happen are still deeply involved today,” Piper said, paying tribute to his colleagues Jennifer Thompson and Julie Gerrard, who have assisted him in presenting ConTech for 30 years.
“From the beginning, there was a real need for technical knowledge in this industry. Over the years, we’ve invited international speakers to share that knowledge, just as we’ve done again this year.
“There are very few conferences anywhere in the world that offer this kind of technical depth on confectionery. I’m proud ConTech has reached 30 years and continues to be a staple in an industry that is constantly changing.
“Our role isn’t to defend the past; it’s to shape the future. If we get that right, we won’t just meet the challenges we face; we’ll turn them into opportunities for growth and long-term success.”
Caramel Unlocked
Caramel Unlocked was an immersive, hands-on masterclass exploring caramel formats, flavour development and production techniques.
Prova’s Edouard Bernet led delegates through regional caramel styles, from UK and US toffee and butterscotch to French caramel, Latin American dulce de leche, fudge, dodol, gula melaka, New Zealand’s unique hokey pokey and Australia’s flowing caramel.
Delegates also explored a sensory caramel tool through aroma and taste, supported by smelling samples and milk chocolate tastings.
Christophe Vicente, head of Prova’s L’Atelier in Paris, demonstrated artisanal flowing caramel and shared practical tips for achieving the right texture.
