Polski
White bloom on chocolate, London awards, and a specialty coffee record – this week's roundup
This week we're busting a myth about spoiled chocolate, taking a look at the World Confectionery Awards 2026 scene in London, and finding out why Americans are drinking more specialty coffee than ever. Three stories, one common thread: quality and innovation in the confectionery and coffee industries.
01 · Product Quality
White bloom on chocolate – dangerous defect or harmless physics? [1]
Anyone who has ever found a bar of chocolate in a drawer covered in a pale, dull coating has asked themselves the same question: throw it out or eat it? According to explanations from Poland's Agricultural and Food Quality Inspection, in the vast majority of cases there's no reason to worry [1]. The effect is caused by two phenomena known technically as fat bloom and sugar bloom. The first is fat migrating to the surface, triggered by excessive temperature or temperature swings – the chocolate partially melts and is then moved somewhere cooler, causing the cocoa butter to recrystallize on top. The second is a moisture effect – water vapor dissolves sugar on the surface, which then settles back out as a fine, powdery coating once the water evaporates.
The key takeaway for consumers – and for manufacturers fielding complaints – is that bloom affects appearance and texture, but doesn't mean the product is moldy or spoiled. The real red flags are an unpleasant smell, a sour or rancid taste, visible mold on inclusions, or an expired best-before date. It's a topic that works great as an educational talking point at trade show booths – customers ask about it more often than you might think.
02 · Industry Awards
World Confectionery Awards 2026: Godiva, a rising Welsh star, and BCH's six-colour machine [2]
From Warsaw we head to London, where the annual World Confectionery Awards 2026 were handed out during the World Confectionery Conference [2]. The Product of the Year title went to Godiva, while the Rising Business award was scooped up by Welsh chocolate maker Epicurean Chocolatiers – a small company worth keeping an eye on for organizers of upcoming artisan trade shows.
The equipment category may be of particular interest to exhibitors: British machine manufacturer BCH picked up an award for its six-colour depositing system, a solution answering the growing demand for personalization and visual effects in confectionery production. Sustainability also had its moment – ZRO Group was recognized for a surplus food ingredient recovery program, rolled out among others under the Choc Nibbles brand. It's a good snapshot of where the global confectionery industry is investing today: production personalization, rising artisan brands, and the circular economy.
03 · Coffee Market
Specialty coffee breaks records in the US as Brazil regains export momentum [3]
This week's final topic is coffee – the natural neighbor of confectionery and baked goods behind many a café counter. Data from the National Coffee Association shows that a full 48% of American adults drank specialty coffee in the past day – a new consumption record [3]. The espresso segment is driving the trend: 47% of respondents reached for a latte, cappuccino, or mocha within the past week. It's a clear sign that quality and a craft approach to brewing are moving from niche to mainstream.
The market is also flexing its strength on the producer side. Mexican roaster Café Baluarte de Veracruz won the top Global Coffee Awards prize for Latin America, confirming the region's growing standing on the quality coffee map. An even stronger signal comes from Brazil – Cecafé reported that August coffee exports rose 31% year-on-year, to 4.155 million bags, which also translated into a clear jump in export revenue. For Polish cafés and roasters, that points to steadier supplies of high-quality green coffee in the months ahead.
Summary
Summary
From the physics behind chocolate bloom, through London's awards for equipment and brands, to record-breaking specialty coffee consumption – this week shows that the confectionery, bakery, ice cream, and coffee industries are advancing on multiple fronts at once: quality, technology, and sustainability. Want to see these trends in action, talk to machinery suppliers, and taste new products straight from the makers? Join us at Warsaw Sweet Tech – the International Trade Fair for Confectionery, Coffee, Bakery and Ice Cream Solutions.
Invitation
Chocolate bloom, modern production lines, and record-breaking specialty coffee consumption show that quality and technology now go hand in hand in the industry. At Warsaw Sweet Tech you'll meet manufacturers of machinery, ingredients, and packaging who tackle these very challenges every day. Check out what's new straight from exhibitors and talk to experts about the trends shaping the confectionery, bakery, ice cream, and coffee markets.
Warsaw Sweet Tech 2026Footnotes
[1] Wiadomości Spożywcze — https://wiadomoscispozywcze.pl/artykuly/16595/biay-nalot-na-czekoladzie-skad-sie-bierze-i-co-oznacza/[2] Confectionery Production — https://www.confectioneryproduction.com/news/59445/exclusive-world-confectionery-conference-delivers-a-wealth-of-worthy-award-winners/
[3] Perfect Daily Grind — https://perfectdailygrind.com/2026/09/coffee-news-recap-18-september-2026/