Speakers
Dr. Morten Daugaard Andersen
AAK Denmark, DK
Vegetable oils and fats for the confectionery fillings segment are the most diverse of the confectionery fat categories.
A wide range of vegetable raw materials and the use of the full range of modification processes for vegetable oils and fats enable confectionery fat suppliers to offer confectionery manufacturers filling fats with a variety of value propositions.
Functional properties in the areas of extended shelf life, aeration (low density, high volume), high cocoa and nut oil tolerance and cool-melting sensation while maintaining non-hydrogenated, non-transformed “clean label” origins have been available to the confectionery industry for years.
This presentation focuses on the cool-melting filling fats based on a high content of palm mid-fractions (PMF), a fraction of palm oil rich in POP triglycerides.
To achieve the steep-melting cooling sensation, it is important to pre-crystallize the filling in a tempering unit on the production line.
Due to the triglyceride composition of the filling, lower temperatures are required in the zones of the tempering unit to pre-crystallize the filling than when tempering a chocolate.
As a result, the pre-crystallized filling leaves the tempering unit at an uncomfortably low temperature, which makes subsequent handling of the filling a challenge due to the rapid build-up of viscosity.
This is particularly true for hazelnut and milk-based filling recipes.
The presentation will focus on new insights into how AAK has addressed this challenge by optimizing the triglyceride composition of the vegetable filling fat.
Fat composition is king in fat-continuous confectionery!
Since joining AAK AB in 2007, Morten’s work has focused on improving the understanding of the triangular relationship between the fat phase, performance on the confectionery production line and the micro- and macroscopic properties of the confectionery application.
These insights have been the cornerstone of our efforts to add value to the confectionery industry.
As a global confectionery solutions developer, Morten has been involved in the development of nominated and award-winning confectionery solutions.
Dr. Johannes Burkard
ETH Zurich Laboratory of Food Process Engineering, CH
- Additive manufacturing has been identified as a technique that can be used to tailor the perception of sweetness in food.
- The first layer (taste and texture) plays a crucial role in both physical and cross-perceptual effects, which raises the question of complexity beyond this layer.
- To optimize taste without compromising palatability, peripheral biomarkers were identified to better understand how taste is encoded.
- Pupillometry has proven to be a powerful tool for analyzing various taste characteristics, even without training or interrupting behavior.
- It was found that a spectral classifier best encodes the perception of sweetness and outperforms spatial and temporal classifiers.
- It was found that the frequencies associated with sweetness reflect the physical properties of the stimuli on the tongue.
Johannes has had a passion for food since he started at ETH in 2012 and returned for his doctorate in 2019. He gained experience at Migros and a startup dealing with the encapsulation of functional ingredients. As part of his PhD From Tailored Chocolate Structuring with Additive Manufacturing to Sensory Perception, he collaborated with several universities and industry partners. He investigated sensory and neuronal properties and reconstructed behavioural data from over 300 participants, which led to several publications.
Johannes has been CTO of CHoNova AG since July 2024 and manages projects, acquires customers and writes funding applications with a focus on the Swiss chocolate industry. He implements and improves the technology and provides training and support for customers.
Carsten Butz
Winkler und Dünnebier Süßwarenmaschinen GmbH, DE
AI – supported confectionery production
Ing. Karin Chatelain
Zurich University of Applied Science (ZHAW), CH
Sensory analyses play an important role within the entire cocoa and chocolate value chain.
This applies both to the control and guarantee of a defined product quality and to the fulfillment of consumer needs.
In order to ensure reliable sensory analyses, a systematic approach is required in which uniform methods and criteria are used for the analyses.
Proficiency testing can support this process and make a valuable contribution to reliable and precise sensory analyses.
This presentation will use concrete project examples to explain how proficiency testing can support sensory quality testing of cocoa and chocolate products, both in Europe and in the countries of origin.
Both opportunities and limitations will be highlighted.
Karin Chatelain works as a food sensory analyst at the Zurich University of Applied Sciences (ZHAW) in Switzerland.
As part of her research activities at the ZHAW, she has specialized in the area of cocoa and chocolate value networks and the sensory analysis of the corresponding products.
In addition, she develops and implements professional training programs for the sensory evaluation of cocoa bean quality, liqueur and chocolate in Switzerland and in the countries of origin.
With all her activities, Karin aims to contribute to a better understanding of the importance of the organoleptic quality of cocoa and chocolate products.
David Deblauwe
Puratos NV, BE
In today’s world, where sustainability is the buzzword in the chocolate industry, the industry’s many efforts are not doing much to improve the lives of cocoa farmers.
In todays environment where sustainability is the buzz word in chocolate, the numerous efforts done by the industry do not contribute substantially to create better lives for cocoa farmers.
With Cacao-Trace, Puratos’ own sustainable cocoa program, we focus on quality from tree to chocolate to generate value throughout the entire supply chain up to the consumer. With the dedication on creating value to deliver a great taste, Cacao-Trace is a 360-degree approach where all prosper in the value chain. By doing good our Cacao-Trace farmers benefit from the value they create.
- David started working in an artisan bakery in his home village at a young age.
When he discovered his passion for baking, he attended the bakery school in Bruges and graduated in 1994.
Together with his classmates, he founded a company called ‘Criollo’ and his first job was in a chocolate factory. - In 2003, he graduated as a food scientist from the GroepT- Leuven.
- He joined Puratos in 1995 and has held various positions since then.
He mainly worked with industrial customers and gained a lot of experience with enzymes, emulsifiers and industrial baking processes.
In 2007 he switched to the world of sourdoughs and moved to the USA in 2009 to develop Puratos’ sourdough business mainly in the USA, Canada and Mexico. - After returning to Belgium in 2018, he took on the role of Chocolanté Product Manager to develop the brand and strategy worldwide.
- Today, as Sr. Product Manager Chocolate, he is responsible for the business development of both Belcolade, the real Belgian chocolate, and Chocolanté.
He enjoys sharing his energy and knowledge about sustainable cocoa and chocolate with the people around him.
Sean Denfeld
Denfeld Packing, Inc., USA
Production in Oregon makes up 99% of the US total hazelnut supply. Once a small niche industry, this growing region has expanded to be a relevant origin for manufacturers and customers around the globe. A high level of mechanization and a sophisticated supply chain set the foundation for consistent and reliable quality. New varieties specifically selected to yield excellent kernels are now coming into full production that will provide a growing supply of hazelnuts perfect to support the chocolate industry.
For the past 20 years, Sean Denfeld has focused on developing and managing a series of family companies that primarily center on Oregon Hazelnuts. In addition to co-managing the families sixth-generation farm with his father, Paul, he has grown the procurement company, Denfeld Nut, that partners with over 140 other hazelnut growers in Oregon to process and market their premium crop. Complimentary to the processing business, Sean has also co-developed commercially available cleaning and drying equipment specific to hazelnuts. Finally, in partnership with the Waring family of Australia, the Denfeld family has built and developed Laurel Foods, a specialty nut manufacture that is focused on creating a full industrial and retail product suite featuring hazelnut. Sean currently sits on the Hazelnut Marketing Board, is a board member of the Peanut and Tree Nut Processors Association (PTNPA), and has held past appointments within Nut Growers Society and the Oregon Hazelnut Commission.
Dr. Frederic Depypere
Barry Callebaut Belgium N.V., BE
Frederic Depypere, based in Belgium, has worked for the Barry Callebaut Group since 2012, where he held various R&D roles.
He started his industrial career in the global R&D team where he was involved in the development of breakthrough chocolate solutions.
After 6 years, he moved into a business-oriented role where he was responsible for the product portfolio of BC’s Gourmet business worldwide.
For the last 2 years he has been leading the European R&D team for technical services, a role that has recently been transformed into a global function.
Before joining Barry Callebaut, Frédéric earned a Master’s degree (2001) and a Ph.
(Doctor of Philosophy) (2005) in Bioscience Engineering at the University of Ghent.
Between 2005 and 2012, he built an academic career as a lecturer and post-doc at Ghent University.
He was instrumental in the development of Cacaolab (°2009) to advise and train companies in the confectionery industry.
Above all, Frédéric is a passionate chocolate lover.
Dr. Torben Erbrath
BDSI Federal Association of the German Confectionery Industry e.V. , DE
Since 29 June 2023 the European Regulation on Deforestation (EUDR) is in force. Operators and Traders have to implement the regulation from 30 December 2024 on. What are the requirements? How are they implemented in the supply chain and in the chocolate industry in particular?
Dr. Torben Erbrath holds a Ph.D. in law from the University of Cologne, where his doctoral thesis was on environmental management and audit schemes (EMAS) and the ISO 14001 standard. In 2000 he joined the Association of the German Confectionary Industry (BDSI). Since 2009 he is Director of the Chocolate and Cocoa Division and he is responsible for sustainable supply chains and raw materials. He represents the German chocolate industry in several organizations. He is member of Board of the German Sustainable Cocoa Initiative (GISCO), and he is also member of the German Cocoa and Chocolate Foundation.
Prof. Eckhard Flöter
Technical University Berlin, DE
Aug.
2011 – today
Chair of Food Process Engineering
Institute of Food Technology and Food Chemistry
Technische Universität Berlin (Germany)
Head of the Berlin Sugar Institute
Research interests:
Food processes, phase transitions in food, crystallization, structural engineering
Main substrates: sugar, fats and oils, starch
Oct.
1996 – Dec.
2011
Unilever R&D (mainly in the Netherlands)
Various positions, e.g:
Head of fat blend formulation
Head of the Grease Technology department
Chief scientist
Technical focus: Fats and oils
Oct.
2005 – Sept.
2005
Unilever Technology Ventures (USA)
Investment analyst
Aug.
1992 – Aug.
1996
PhD student TU Delft (Netherlands)
Laboratory for applied thermodynamics and phase equilibria
Dissertation ‘Hyperbaric reservoir fluids’
Oct.
1986 – May 1992
Chemical Engineering (Process Engineering) TU Berlin (Germany)
Thesis “Comparative study of methods for calculating caloric properties”
Results
More than 100 peer-reviewed publications and book chapters
More than 40 patent families
Miscellaneous
Member of the Dean’s Office, FAK III, TU Berlin
Managing Editor European Journal Lipid Science and Technology
Advisory Board Scientific Advisory Board or similar.
- VDI/Processnet LVT
- German Federation for Lipid Sciences
- European Federation for Lipid Science and Technology
- European Society for Sugar Technology
- Research group of the food industry
- Food association
- Program Advisory Board Malaysian Palm Oil Board
- Starch Committee
Regular member of the Scientific Committee of the EuroFedLipid Congress
Regular member of the Scientific Committee of the AOCS Congress
Julia Gisewski
BDSI-Bundesverband der Deutschen Süßwarenindustrie e.V., DE
Julia Gisewski, lawyer, studied law in Münster/Westf.
and Paris X- Nanterre, postgraduate studies at the Europa-Institut of Saarland University (LLM. in European Integration).
Head of the Brussels office since 2011 and Deputy Managing Director of the Federal Association of the German Confectionery Industry (BDSI e.V.) since 2022.
There she is responsible for monitoring EU issues and representing the interests of the BDSI at European level, as well as for the topic of packaging in the sense of a circular economy and the savory snacks product group.
Ayşe K. GOLOĞLU
Yavuz Gıda San. ve Tic. A.S., TR
Sustainability programme of the Yavuz company
- Traceability.
- Sustainable agriculture
- Sustainability for the social aspects of hazelnut farming
- CO2
- Environment
Dr. Frank Heckel
Lebensmittelchemisches Institut (LCI) des Bundesverbandes der Deutschen Süßwarenindustrie e.V., DE
Following the reassessment of BPA by the European Food Safety Authority (EFSA), the EU Commission has initiated a ban on this substance in food contact materials, which also affects polycarbonate chocolate molds.
Together with the leading mold manufacturers, the BDSI and the LCI have accompanied the associated consultation process and submitted two statements.
Due to rumors about the availability of BPA-free molds and a lack of support from the member states, the request for a derogation for the molds was not accepted.
However, it is still possible to provide the EU Commission with fact-based input.
It is now up to the industry to gather these facts in order to gain insights into the suitability of BPA-free plastics in this particular application.
The development of the ban process and the current status will be outlined in the presentation.
Dr. Frank Heckel is a state-certified food chemist and holds a doctorate from the University of Würzburg.
After a brief period in a commercial laboratory, he was responsible for migration analysis, safety and quality at a well-known packaging manufacturer for 12 years.
He has been working for the German Confectionery Industry Association since 2018 and has been Head of its Food Chemistry Institute (LCI) since 2019.
His research areas include food safety with a focus on (process) contaminants, but also food quality, always with a particular focus on reliable and valid instrumental analysis.
With regard to food matrices, he is mainly concerned with cocoa, chocolate, fine baked goods, ice cream, confectionery and savory snacks.
He is a member of the board of the German Cocoa Foundation, the BfR Commission for Contaminants in the Food Chain and the board of the Food Chemistry Society.
In his position as Director of LCI, he is a member of several scientific advisory boards and working groups in Germany and at European association level, in particular FoodDrinkEurope, CAOBISCO (Association of the European Chocolate, Biscuit and Confectionery Industry), ESA (European Snacks Association) and the Food Federation Germany.
Lisa Hetzel
Fraunhofer Institute for Process Engineering and Packaging, DE
Migration through fiber-based raw materials
Tobias Jaeuthe
QVISIONS GmbH, DE
-
Daily challenges of the cut test for cocoa processing companies
- Our approach to software-based evaluation
- Demonstration of practical application and presentation of customer case studies
- Lessons learned
- Limits of the cut test
- Compliance with sorting standards
- Differences in the application of the cut test between companies
- Future work
Tobias Jaeuthe studied computer science at the University of Potsdam. Since 2016, he has been working as an IT entrepreneur in the field of machine learning and computer vision. Most recently, he worked on miracle detection systems in the medical field. The idea for a computerized evaluation of the cutting test was born during a private visit to the Chocoversum in Hamburg. Today he reports on his practical experience with digitalized evaluation of the cut sample in cocoa quality control.
Dr. Daniel Kadow
August STORCK KG, DE
The cocoa processing chain is long and complex, from the planting material and climatic conditions during cultivation, through fermentation and drying, to roasting and grinding.
The number of influencing factors on which the development of aroma and taste depends is correspondingly large.
Over the past decades, research has gathered a wealth of information on this.
In my presentation, I will suggest how this information can be bundled, what possible applications, such as achieving specific flavor profiles, can be derived and what gaps in knowledge exist.
Daniel Kadow completed his doctorate in biology at the University of Hamburg, specializing in tropical crops.
His research work on cocoa took him to the Université de Yaoundé, the Cocoa Research Center in Trinidad, the University of British Columbia and to Ecuador, Peru, Colombia and Costa Rica.
Since 2013, he has been responsible for cocoa research at August STORCK KG in the Chocolate Research and Development department.
Daniel Kadow is also the current Chairman of the Joint Cocoa Research Fund of CAOBISCO and ECA and Program Director of the Round Table Cocoa Hamburg.
Roland Laux
RE-NUT AG, CH
The RE-NUT technology is able to process unshelled nuts (“in-shell”), which doubles the yield of the resulting ingredients nut flour, paste and drinks. In addition to the well-known components and benefits of nut kernels, these new nut ingredients contain all the valuable fiber from the nutshells. The presentation introduces this patented zero-waste technology and its great innovation potential for the chocolate industry.
After completing his Master’s degree in Business Administration at the University of St. Gallen, Roland sold ice cream in Chile and the USA for 6 years.
His idea of using chocolate from the premium brand Sahne Nuss to coat ice cream has generated millions in sales in Chile since 1997 and continues to do so today. His inventive spirit was awakened.
Back in Switzerland, Roland founded 3 start-ups. While the two in the food sector still exist, he paid dearly for his foray into the spontaneous travel industry by going bankrupt.
Roland is the co-inventor of globally patented production processes for chocolate (sold to Oro de Cacao), cold-brew coffee, herbs & spices and nuts. They all get more of the goodness out of the raw materials.
Roland has been CEO and co-founder of RE-NUT since 2022. The Swiss FoodTec start-up develops, patents and markets innovative methods for processing unshelled nuts, which leads to a doubling of the yield in the form of nut flour, pastes and milk.
Dr. Tobias Lohmüller
Probat Foods
The cocoa dehulling process as a CCP is essential for the legally required and desired quality of cocoa powder and chocolate production.
Description of the cocoa crushing/dehulling process and what can be done to improve and maintain the required quality during the process, even if the quality of the processed beans varies from phase to phase
Dr. Sara Marquardt
Planet A Foods GmbH, DE
Planet A Foods is a B2B ingredient supplier for the confectionery industry that produces cocoa-free cocoa and chocolate alternatives under the name ChoViva.
ChoViva is made from oats and sunflower seeds, using a similar production process to conventional cocoa and chocolate: Fermentation, roasting and conching.
PAF’s novel production process is more sustainable (90% less CO2) and uses regional and local ingredients instead of cocoa.
Since September 2023, ChoViva has been used in a wide range of products, from Griesson-de-Beukalaers Cereola and Peter Köllns Müslis to private label products from REWE, Penny, etc.
Dr. Sara Marquart is the CTO and co-founder of Planet A Foods.
Previously, Dr. Marquart was Head of the Taste Department at the Coffee Excellence Center at the Zurich University of Applied Sciences, where she led research and development for the Seattle-based coffee startup Atomo Coffee.
Before that, she was chief curator of the special and traveling exhibition “Kosmos Kaffee” at the Deutsches Museum in Germany.
Dr. Marquart holds a doctorate in food chemistry from the Technical University of Munich.
She is the author of two books and numerous publications.
Prof. Shawn Mehlenbacher
Oregon State University, USA
The genetic improvement of the hazelnut has been pursued at Oregon State University (OSU) since 1969.
The original parents were important cultivars from Western Europe and Turkey.
Through the importation of seed and scions, the genetic base of the breeding program has been significantly broadened.
Thousands of controlled pollinations were carried out and more than 200,000 seedlings were planted in the field and evaluated.
Resistance to Eastern filbert blight (EFB) is an important goal of the program.
The most recent releases carry a dominant allele for ‘Gasaway’ resistance.
Other important resistance genes as well as quantitative resistance have been used in breeding.
Of the 28 releases to date, ‘Jefferson’ has large nuts and has been released for the in-shell market.
‘Yamhill’, ‘Wepster’, ‘McDonald’, ‘PollyO’, ‘Dorris’, ‘Sacajawea’ and ‘Tonda Pacifica’ are well suited for the kernel market.
Orchards in Oregon and Chile are increasingly able to provide high quality kernels for use in chocolate products.
Shawn grew up on a family farm in western New York State and earned his B.S. in Horticulture from Penn State University (1978) and his Ph.D.
in Plant Breeding from Cornell University (1982).
After four years as a tree fruit breeder at Rutgers University, he came to Oregon State University in 1986 to direct the hazelnut breeding program, where resistance to Eastern filbert blight is a major goal and 28 cultivars have been released, some of which are widely grown in Oregon and Chile and are now available in Europe.
He teaches plant breeding and has supervised 19 PhD students.
His network of peers includes former visiting professors and student interns from several countries.
He has led trips to Turkey (1996), Chile (2012) and Georgia (2017).
He hosted the International Hazelnut Congress in 2000 and 2022 and the NNGA annual meeting in 1991 and 2014.
His imports of scions and seeds expanded the USDA and OSU collections.
Shawn is a Fellow of the International Society for Horticultural Science and the American Society for Horticultural Science.
He is the president of the Northern Nut Growers Association.
Jose Manuel Moreno
The Andalusian Institute of Agricultural, Fisheries, Agrifood and Organic Production Research and Training, ES
Observation of changes in the volatility profile of Equadorian cocoa during different steps of traditional on-farm processing
Javier Muñoz
Euromonitor International, UK
Amidst current trends in the food industry, chocolate products are taking on a dynamic of their own, where functionality and health concerns intersect with interest in indulgent offerings.
This presentation will look at innovation and market development within the industry to outline both the present and future of the industry.
Javier Muñoz has been working at Euromonitor International since 2022 and researches food industries such as Dairy, Cooking Ingredients, Pet Care or Fresh Food, with a focus on Health & Wellness and plant-based.
He specializes in qualitative research, customer contact and content presentations and has experience with events such as Interzoo, Biofach and Anuga.
Ross Newton
Nukoko, UK
- About the company
- Background Founder
- Why do we need alternatives to chocolate?
- Problems with the supply chain
- Our solution and its core technology
- The ingredients we bring to the market
- Technical aspects compared to chocolate
- How to use our ingredients
- Case study
- Schedule and how to work with Nukoko
Ross is a repeat founder in the chocolate industry.
He founded the British chocolate brand (Mighty Fine), which was sold to The Serious Sweet Company LTD in 2022.
Together with another Mighty Fine co-founder, he founded Nukoko in 2023 to solve the problems he saw first-hand in the cocoa industry when he was at the helm of his previous company.
Dr. Francis Padi
Cocoa Research Institute of Ghana, GHA
Karel Peleman
Barry Callebaut N.V., BE
Cocoa market price evolution
Annika Reuber
WOLKENdieb design agency
What needs to be considered when designing chocolate packaging?
The path from the briefing to the finished product at the POS.
Annika Reuber is a creative mind who realized early on that she wanted to pursue an artistic career.
She grew up in Xanten on the Lower Rhine, where she worked in agencies before her studies, including for 1Live in trade fair construction.
During her studies of visual communication at the FH Aachen, she built up her own client base, some of which she still looks after today.
After graduating in 2002, she worked freelance for large agencies, where she developed her passion for packaging and print.
In 2007, she started a (large) family with 3 boys, while continuing to work for agencies and her own clients. The compatibility of family and job is incredibly important to her. Annika has met many people who work day and night in agencies and let their own lives rush by.
“Work and family work very well together for me, as both enrich each other. But just between you and me: of course it’s also exhausting sometimes ;-)”.
In 2014, she founds her own agency and a team and office space are needed. It can offer customers such as “Lindt & Sprüngli GmbH”, “Henry Lambertz GmbH & Co. and “Haus Rabenhorst O. Lauffs GmbH & Co. KG” and win.
This is how the WOLKENdieb design agency is created in the premises of the former cloth factory in Aachen.
Today, the agency employs staff in the fields of communication design, product design, illustration and final artwork.
If you ask about the agency name, there is a quick explanation:
WOLKEN: problems that brew over companies
DIEBE: less criminal “cleaners” who make clouds “disappear”
Professional, determined, but light and carefree – that’s a WOLKENdieb and Annika and her team have a lot of fun doing it.
REWE Group
Cocoa-free chocolate from the retailer’s perspective
Hilke Schacht
Fraunhofer Institute for Process Engineering and Packaging, DE
Measuring and reducing oil mobility in nuts and nut products
Prof. Dr. Susanne Miescher Schwenninger
Zurich University of Applied Sciences ZHAW, CH
In this lecture, the possibilities of functional cultures for the fermentation of cocoa beans will be demonstrated.
The desired properties that the cultures should bring with them are explained and at the same time the implementation in laboratory tests is presented.
One focus is on antifungal, process-accelerating and aroma-influencing cultures.
Comparative field trials in different countries of origin complete the picture and allow a statement to be made on the potential but also on limitations.
Prof. Dr. Susanne Miescher Schwenninger, after her academic career at ETH Zurich, has been at the Zurich University of Applied Sciences (ZHAW) in Wädenswil, Switzerland, since 2011, where she heads the Food Biotechnology research group.
Together with her team, she develops microbial cultures with selected metabolic activities for use in food with a focus on plant fermentations.
A constantly growing collection of currently > 14,000 microorganisms is available for this purpose.
Géraldine & Yannik Senn
Food Brewer, CH
The supply of traditionally grown cocoa is increasingly under threat.
By growing only the bare minimum of cocoa in a brewery, we can produce real cocoa biomass in a more sustainable, climate-independent and pollutant-free way.
Elena Simone
European Research Council fellow at Politecnico di Torino, IT
The EU chocolate market was worth around $45 billion in 2022, and is constantly growing. [1] However, such increasing demand might lead to a significant negative environmental impact, since 1 kg of chocolate has a global warming potential of 2.91 – 4.15 kg CO2 eq., primary energy demand between 30 – 41 MJ and water footprint ranging 31 – 63 L. [2] The main contribution for this high carbon footprint comes from the raw materials, particularly milk powder, cocoa derivatives and sugar. For this reason, chocolate manufacturers have recently started to explore novel and sustainable solutions to replace or reduce the amount of these ingredients in chocolate. Cocoa butter and milk fat equivalents (CBE, MFE) are mixtures of triglycerides extracted from different sustainable plant-based sources (e.g., sunflower, mango kernel, shea) that resemble these two fats in their physical properties. In this work we applied synchrotron small and wide angle X-ray scattering, combined with polarized light microscopy and differential scanning calorimetry, to investigate the crystallization behaviour of selected commercial CBEs and MFEs, both on their own and mixed with cocoa butter. Cooling crystallization experiments were performed in the absence and with shear, and the number and type of polymorphs nucleated was studied. Experimental results were explained in light of the chemical composition of each fat mixtures, determined with chromatography. This enabled gaining a molecular level understanding of the crystallization process for CBEs and MFEs, which could be compared directly with that of CB and MF. Such knowledge is be essential for the rational design of novel vegan chocolate recipes that uses responsibly sourced, plant based fats.
References
[1] https://www.cbi.eu/market-information/cocoa/trade-statistics (2022).
[2] Konstantas et al. (2018) Food Res. Int. 106, 1012-1025.
Prof. Elena Simone obtained her BSc and MSc in chemical engineering from the University of Pisa (Italy). After a short period as research assistant in Unilever R&D (Colworth, UK), in 2012 she started her PhD in Chemical Engineering at Loughborough University (UK). She graduated in 2015, and after a short postdoc between Loughborough and Purdue University (US), in 2016 she joined the school of Food Science and Nutrition at the University of Leeds (UK), as lecturer in Food Crystal Engineering. Since 2021 she has been associate professor and then full professor (2024) in chemical engineering and European Research Council fellow at Politecnico di Torino (Italy).
Prof. Dr. Johan Six
ETH Zurich, Dynamic Agroforestry, CH
The sustainable production of cocoa is a major concern for consumers, the chocolate industry and, not least, cocoa farmers.
However, the question of how cocoa can be produced in a truly sustainable way from a biophysical, social and economic perspective is hotly debated and not easy to answer.
I will discuss the trade-offs inherent in all cocoa production systems and propose a variety of practices to achieve as much sustainability as possible in cocoa systems.
Dr. Six received his doctorate in soil science from Colorado State University in 1998.
His doctoral research was conducted at the Natural Resource Ecology Laboratory (NREL).
His research focused on the mechanisms underlying the reduction of greenhouse gases through no-till agriculture.
Dr. Six remained at NREL as a research scientist from 1998 to 2002.
He led and participated in numerous projects examining the effects of land use change and management on greenhouse gas fluxes in agricultural, grassland, and forest ecosystems.
At UCDavis (2002-2012), Dr. Six further developed this line of research, focusing on the feedbacks between ecosystem management options (e.g., tillage, cover cropping, green manure, sustainable agriculture, and grazing), global change (e.g., increased CO2 and climate change), and the biogeochemical cycle.
Since 2013, Dr. Six has headed the Sustainable Agroecosystems Group at ETH-Zurich, where he continues the research program developed at UCDavis, but with a stronger focus on landscape analysis and global food security.
Specifically, he studies the complex interactions between soil (e.g. structure, texture and mineralogy), plants (e.g. diversity, nutrient uptake and root growth), soil biota (e.g. fungi, bacteria and earthworms) and the carbon and nitrogen cycles in terrestrial ecosystems, particularly in agroecosystems.
His general approach is to conduct experimental work from the micro to the landscape scale and then combine it with modeling to interpolate and extrapolate to the regional and global scale.
Modeling also aims to identify knowledge gaps, generate testable hypotheses and test the mechanistic basis of biogeochemical models.
In addition, he conducts many projects in collaboration with economists and social scientists to holistically assess the sustainability and resilience of agricultural production and food systems.
Dr. Six is a Chancelor’s Fellow of the University of California – Davis, Fellow of the American Association for the Advancement of Science, Philippe Duchaufour Medalist in Soil Science of the European Geoscience Union, Distinguished Ecologist of Colorado State University, and is on the Web of Science’s 2015, 2016, 2017, and 2019 Highly Cited Researchers list.
Dr. Ing.
Tobias Voigt
Industrial Association for Food Technology and Packaging e. V.
The presentation deals with possible applications of artificial intelligence methods in chocolate production.
Applicable methods will be presented and application examples from existing industrial use and ongoing collaborative research projects will be shown.
Finally, potentials and challenges, especially with regard to data collection and use, will be discussed.
Dr.-Ing. Tobias Voigt studied brewing and beverage technology at the Technical University of Munich and earned his PhD at the Chair of Brewery Plants and Food Packaging Technology. At the Chair of Brewing and Beverage Technology, he is currently researching as of the Smart Production Systems group, i.e. on sustainable industrial food production and its information technology support (e.g. “Weihenstephan Standards”).
Since 2013, Tobias Voigt is also managing director of the Industrievereinigung für Lebensmitteltechnologie und Verpackung e.V. (Industrial Association for Food Technology and Packaging), a non-profit association for the funding of application-oriented collective research.
Hauke Will
Alfred Ritter GmbH & Co. KG
- Reasons to run your own Cocoa Farm as a Chocolate Manufacturer
- Keyelements to be considered
- How to establish a farm
- Running the farm and making it resillient (economically and ecologically)
- Challenges and success on the journey
Thanks to his long time experience in the Chocolate and Cocoa World, Hauke Will knows the Supply and Value Chain of this most important raw material for high quality chocolate very well.
From the beginning as a food engineer with the passion to develop chocolate and bring innovation to consumer he combines the indulgence of chocolate with its necessary technology and the understanding of the quality aspects in cocoa.
After his degree in Business Innovation he started to setup the Ritter Sport Cocoa Farm “El Cacao”.
With “El Cacao” Ritter Sport shows how a modern sustainable cocoa plantation could look like.
With the spirit of innovation and the deeply anchored culture of growing cocoa in Nicaragua, it is possible to run this role model: Growing Cocoa in an innovative matter – in harmony with people and nature.
Ritter Sport a family company, its chocolate is traded in more than 100 countries worldwide with an annual turnover of nearly € 500 million. Founded 1912 in Stuttgart; 1990 founded the agroforestry project CACAONICA in Nicaragua also to improve the living conditions of the families dependent on agriculture and, at the same time, reduces the destruction of the rainforest; until today there are long lasting partnerships with more than 30 cooperatives; 2008 started with the first organic variety; 2012 started building up a plantantion of its own in Nicaragua and becomes involved in the sustainable cultivation of cocoa. One of the largest cocoa cultivation areas in the world is developed. Rastreability Concept: From Central and Southern America and Africa to Waldenbuch, and from there to wherever you are in the world, Ritter Sport let you know where their cocoa comes from. In 2018 we they became the first big manufacturer of chocolate bars to use 100% certified sustainable cocoa.
” For us, the RITTER SPORT brand is both duty and capital in one: We ensure that only flawless raw materials are used in our production facilities and only products worthy of RITTER SPORT reach the customer.
Our goal is to do business in harmony with people and nature.
In so doing, we use our resources effectively and deploy our workforce optimally.
We attempt to waste as little as possible.
We successfully initiate and implement measures that have a positive effect on people who depend on growing cocoa and other raw ingredients.
We constantly measure and evaluate our environmental impact.
We favor and use renewable energy whenever and wherever practical.
– We implement sustainable improvements to our production technology even if they are up to 10% more expensive than previous methods.
Although investment in this area initially puts strain on revenue, we are convinced that timely intervention pays off over the long term.
Sustainability activities are considered when selecting suppliers and service providers abroad.”
Prof. em.
Dr. Erich Windhab
ETH Zurich Laboratory of Food Process Engineering, CH
- New insights into the behavior of chocolate under stress in the oral cavity by differentiating between rheological and tribological aspects
- In-line measurement of crystallization during cooling of filled chocolate products
- Optimization of sweetness and aroma perception through customized 3D-printed chocolate surface structures
Erich Windhab studied chemical engineering and mechanical engineering at the Technical University of Karlsruhe (Germany), where he also obtained his doctorate. During his doctorate he founded his own engineering office. From 1986-92 he was involved in setting up the German Institute of Food Technologies (DIL) as its research director. From 1988-1992 he was also a PD at the Technical University of Munich for fluid dynamics and rheology. In 1992, he became a full professor of food process engineering at ETH Zurich. Since the end of 2022, he has been Professor Emeritus, still collaborating with ETH and heading the Food Technology Platform of the Swiss Academy of Engineering Sciences (SATW). He has been honoured with a number of prestigious international awards, including the Blaise Pascal Medal of the European Academy of Sciences. In 2021, he also received the EFFoST Lifetime Achievement Award. Erich Windhab has published more than 480 peer-reviewed articles, filed about 95 patents, initiated/founded more than 10 start-up companies and is a member of industrial and governmental advisory boards.
Pascal Wullschleger
Lucerne University of Applied Sciences and Arts – Information Technology, CH
AI is changing the way the industry develops and optimizes recipes and processes.
In this discussion, we will take a closer look at the technologies driving this change, using examples from the food and manufacturing sectors.
We will also explore the challenges and opportunities associated with the use of AI and consider its potential impact on the chocolate manufacturing process.
Pascal Wullschleger is doing a PhD in Computer Science with a focus on Natural Language Processing at Dublin City University and Lucerne University of Applied Sciences and Arts.
Since 2019, he has been working on projects on applied machine learning with recipe and food data.
