About Confidas

Confidas was founded in 1982 by Paul Seiloglou, who specialised in making traditional fruit jellies (pâtes de fruits) from the outset. Born into a family of chocolate makers, he was well acquainted with the world of confectionery. Demand for the fruit delicacy increased, and Confidas moved to a new site in Drongen in 1993. There the company brought in specialised machinery to produce fruit jellies. Confidas has built up an excellent reputation in Belgium and abroad.

The number of varieties it produces has increased over the years. The Classics assortment with little fruit shapes and squares has expanded to include seasonal products such as Easter eggs and hearts. However Confidas has always remained faithful to the recipe for genuine fruit jellies (pâtes de fruits) by guaranteeing a minimum fruit content of 50%, 60% and even up to 70%, with no artificial colourings or flavourings.

Confidas was taken over by Luc Aelterman in 2017. Along with his team, Luc works every day to raise the profile of the Belgian company as a specialist in fruit jellies. With his years of R&D experience in the food industry, he is aware of the latest trends in confectionery. This means that a number of innovations are introduced every year, in combination with special requests from customers. These range from fruit jellies with two flavours to fruit energy bars for endurance athletes.

These innovations foster the further growth of Confidas all around the world. Today the company draws 80% of its revenue from exports. Throughout all this, respect for this traditional confectionery, a strong focus on quality and innovation, and thorough customer service have remained Confidas’ most important core values.




Quality certificates

It is clear that Confidas attaches enormous importance to quality from the quality certificates it has obtained. For example, the company obtained a FSSC 2200 certificate in 2012. Before that Confidas was already ISO 9002 certified. At its customers’ request, Confidas switched to BRC certification in 2018. 



More information

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