Our Story
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Koen Dewettinck et al. demonstrated how spray dried milk powder can replace roller dried milk powder in milk chocolate production without compromising its liquid rheological properties.
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With support of the Flemish government, the lab of Food Technology and Engineering of Ghent University and the Belgian chocolate federation Choprabisco joined forces to offer advice and training to companies in the confectionery industry. The advisory centre was operational until 2011.
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The chocolate research facilities of the lab of Food Technology and Engineering were officially opened under the name Cacaolab.
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Cacaolab was founded as a private company and spin-off of Ghent University.
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Cacaolab moved from the Faculty of Bioscience Engineering of Ghent University to its own small-scale experimental production facility, allowing to make chocolate products according to the HACCP standards.
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Cacaolab had outgrown the capacity of its previous location and moved to a larger building, allowing a further growth of the pilot and training facilities.
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Sparkalis and Cacaolab joined forces to establish an International Open Innovation Centre on Cocoa & Chocolate Processing.