Wembley Stadium is a football stadium in Wembley, London, which opened in 2007, on the site of the original Wembley Stadium, which was demolished from 2002–2003. The stadium hosts major football matches including home matches of the England national football team, and the FA Cup Final.
A human-sized fizzy bottle wiggles past, proffering a bottomless bucket of sweets But before I can take one, A Man in a dark navy suit grabs a handful And Then furtively glances around to see if anyone has noticed.You could eat sweets for Breakfast , lunch and dinner if You so desire With 1,656 exhibitors there are plenty of different sweets to sample
He needn't worry because for four days, this nondescript convention centre in Cologne, Germany is home to the ISM sweets and snacks fair, the biggest of its kind in The World , which means it's candy for Breakfast , lunch and dinner.
In what is now an annual homage to confectionery and snack foods, there are 1,656 exhibitors covering 110,000 sq m (1. 2m sq ft) of floor Space - the equivalent of about 15 Wembley Stadium football pitches.Global Chocolate sales last year totalled a whopping $109. 5bn People are opting to eat less, But better quality Chocolate , say experts
The Sheer scale of it is mind-boggling But perhaps not surprising when You consider that, according to Market Research company Euromonitor International , the Global market for confectionery was worth $193. 5bn (£148bn; €169. 4bn) last year.Chocolate for Breakfast ? Why Not , says Dutch firm Hagelswag. . . it gives You a happy feeling all day long, The Firm claims
"Dutch people have been eating Chocolate for Breakfast for More Than 100 years and most English people say it's like A Dream come true. After the Netherlands, Americans and British people are our biggest customers," he says.
Mr Vos, however, sees this as a selling point. "We use very high-quality Chocolate , it's not a mass market product and people are willing to pay more for it. "White and milk Chocolate are perennial favourites But there are also lots of other different flavours to try
The readiness to splash out is symptomatic of wider consumer sentiment, according to Ivan Koric, senior food and drink analyst at Euromonitor International .
He adds that consumers in mature markets are choosing their snacks more carefully. "They're eating better But less. We call this 'mindful indulgence'. For example, people want to cut down on their sugar consumption. "Mushroom crisps - an unusual way to get one of your five-a-day Chocolate with Oats - a healthy treat?
Sami Nupponen is head of research and development at Finnish Chocolate company Goodio. He thinks his firm's ChocOat line will appeal to a discerning, sugar-wary demographic.
The labels also carry a panoply of other fashionable claims: organic, gluten free, vegan, no refined sugar and soy free. So which of these is most important to Mr Nupponen's customers?
But what does the Chocolate /oat combination taste like? I tried the Scandinavian favourite, liquorice-flavoured Chocolate . It had a bit of extra bite, But otherwise wasn't much of a departure from regular Chocolate .
Like Hagelswag, The Product is more expensive than Many other brands - a 10-pack of 25g ChocOat liquorice bars is £17. 49 - But The High price tag doesn't seem to be doing Goodio any harm. Last year it turned over €1. 5m euros and Mr Nupponen is expecting that to grow to More Than €2m in 2019.Cheaper sweets such as gummy bears are also on display There are also traditional favourites such as nougat
A couple of traditional candy makers have not jumped on the health trend and are sticking to regular sugar.
Marzipan company Niederegger was founded in the German city of Lubeck in 1806 and its product is based on two main ingredients, almonds and sugar.
"We watch trends and introduce around 50 flavours a year. Recently we've added double Chocolate and marzipan with White Chocolate pieces. A lot of our new ideas come from customers and if they come up with something that could work, we develop it," she says.Many firms are emphasising their wholesome ingredients But not all firms are cutting back on sugar
But what if those suggestions include altering the fundamental recipe, for example, the sugar content? This is non-negotiable.
"In Germany there's a rule on producing the raw paste for marzipan: it has to be two thirds almonds to one third sugar," says Ms Gaebel.
And regulations aren't the only thing that Get In the way of changing the basic process.
"If You lower the sugar, the structure of the marzipan changes. The almond needs sugar during the roasting process in order for it to work. So I think marzipan will stay the same for the next 200 years. "
Despite the demonisation of sugar and worries over obesity, it seems like our appetite for the sweet stuff is as strong as ever.