Program
Tuesday, December 08, 2026
Begin: 13:00 - End: 18:00Plenum 1: The world of chocolate today |
| Opening Keynote Speaker The AI Chocolate Factory - How Artificial Intelligence is Redefining the Cocoa and Chocolate Industry Hendrick Haase, Bundesvereinigung der deutschen Ernährungsindustrie e.V. (BVE) |
| Product trends & consumer preferences in 2027 Innova Market Insights |
| Chocolate Goes Viral: Understanding Social Media’s Power in Product Innovation Philip Hitschler-Becker, Hitschler International GmbH & Co. KG |
| The nice way to save food waste Dr. Heidi Lankes, HALBA - Division der Coop Genossenschaft |
| Raw material supply and costs Thomas Vanderstappen, Barry Callebaut |
| Cocoa with Impact: Driving Sustainability Across the Value Chain Martina Gaebler, GISCO (German Initiative on Sustainable Cocoa) & Nicoletta Lumaldo, SWISSCO (Swiss Platform for Sustainable Cocoa) |
| End of the First Day |
| Festive Dinner at the Chocolate Museum in Cologne |
Wednesday, December 09, 2026
Begin: 8:30 - End: 20:30Session will be divided in Session A and Session B
Session A1: Raw Materials Cocoa | Session B1: Regulatory Affairs |
| Summary of ongoing cocoa research projects Dr. Daniel Kadow, August Strock KG | BPA-free chocolate molds - industry efforts and current status at European level Dr. Frank Heckel, Lebensmittelchemisches Institut des Bundesverbandes d. Dt. Süßwarenindustrie e.V. (BDSI) |
| Sensory quality: the role of microbial networks in the formation of fruity aroma compounds Dr. David Gopaulchan, School of Biosciences, University of Nottingham | The journey to setting maximum levels for MOAH and its impact on the chocolate industry Dr. Frank Heckel, Lebensmittelchemisches Institut des Bundesverbandes d. Dt. Süßwarenindustrie e.V. (BDSI) |
Session A2: Raw Materials Nuts | Session B2: Alternative Raw Materials |
| Pistachio Meets Chocolate – A Successful Duo (Cultivation, Processing, and Market Situation) Fouad Lilabadi, Jupiter Pistachios GmbH | Protein-enriched bars and chocolate products – potential for innovation and technological challenges Christian Zacherl, Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV |
| Pesticide Use, Environmental Impacts, and Sustainable Alternatives Stink Bug Control in Turkish Hazelnut Cultivation | Development of Chocolate Without Cocoa Trees Noémi Weiss , Food Brewer AG |
Session A3: Latest Scientific Insights | Session B3: Chocolate Quality |
| Determination of Cocoa Butter Equivalents According to ISO 23275: A Critical Analysis of Accuracy and Applicability Robin Pöstgens, Lebensmittelchemisches Institut des Bundesverbandes d. Dt. Süßwarenindustrie e.V. (BDSI) | Cocoa Butter Crystallisation Under the Microscope: Bean Quality and Its Impact on the Crystallisation Pathway Isabell Rothkopf, Fraunhofer Institut für Verfahrenstechnik u. Verpackung |
| From Small-Amplitude to Bite: Linking SAOS, LAOS, and Tribology to Oral Processing of Fat-Continuous Confections Prof. Koen Dewettinck, Cacaolab bv | BCI of fat blends consisting of cocoa butter and other vegetable fats Yuantong Zeng, Bühler AG |
Session A4: AI & Automation in Chocolate Manufacturing | Session B4: Quality-Supporting Processes |
| Beyond Chocolate Trends: Solving the R&D Lag with AI Dr. Christian Klein, UMYNO Solutions GmbH | tba |
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Session A5: Fats / Compounds and More | Session B5: Cocoa and Chocolate Processing Technology |
| CBE - An opportune alternative to cocoa butter in confectionery applications Morten Daugaard Andersen, AAK Denmark A/S | Sonocrystallization in Chocolate Production: Less Fat Bloom, More Process Stability Isabell Rothkopf, Fraunhofer Institut für Verfahrenstechnik u. Verpackung |
| tba | Alternative Raw Materials and Comminution Technologies Leif Seidel, DIL - Deutsches Institut für Lebensmitteltechnik e. V. (DIL e. V.) |
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Wednesday, December 09, 2026
Begin: 8:30 – End: 20:30
Session will be divided in Session A and Session B
Thursday, December 10, 2026
Begin: 8:30 - End: 13:00Plenum 2: Visions for the Chocolate of Tomorrow |
| Vegan Vegetable-Based Chocolate |
| New insights into the structural behavior of chocolate shells during cold forming and rotational cooling using ultrasonic analysis Dr. sc. Johannes Burkard, CHoNova AG / ETH Zürich |
| Growth Prospects & Markets |
| Whole-Fruit Chocolate Without Added Sugar – Using Cocoa Husk Endocarp and Cocoa Pulp Juice Concentrate as Novel Ingredients Prof. em. Dr.-Ing. Erich J. Windhab, ETH Zürich / ChoNova AG |
| Have cocoa’s structural deficiencies been addressed by high prices? Andrew Moriarty, Expana |
| What AI Really Means for the Chocolate Industry – Opportunities, Limits, and the Road Ahead Manuel Höhener, Bühler AG |
| End of the congress |
The program is updated regularly!
