Join our exclusive webinar and explore practical solutions and cost saving strategies to cope with high cocoa prices.
In today's cocoa and chocolate industry, unprecedented challenges are reshaping the landscape like never before. With cocoa prices reaching all-time highs and supply chain challenges mounting, businesses must innovate and evolve quickly to stay ahead.
At Cacaolab, we're tackling these issues head-on, and that's why we're excited to invite you to our brand new exclusive webinar on rising cocoa costs. Where last year we focused on the basics, this time we’ll go deeper, diving further into the world of cocoa alternatives and cell-cultured cocoa and spotlighting innovation that has the potential to reshape the industry.
During this webinar, you'll have the opportunity to gain valuable insights from scientific and industrial experts, explore the latest advancements in cocoa alternative ingredients to (partially) replace cocoa powder and cocoa butter in a range of applications, in cocoa and chocolate flavors as well as in cell-cultured cocoa, and discover strategies to navigate the changing market.
Whether you’re in ingredient manufacturing, chocolate confectionery, bakery & patisserie, dairy, beverages, ice-cream or desserts, this in-depth webinar will equip you with the knowledge and inspiration to drive meaningful change and future-proof your business.
Cacaolab will provide on-demand access to recorded lectures until June 30, 2025.
Participation is free of charge but registration is mandatory.
Program
1.00 - 1.10 pm Welcome and introduction Cacaolab by Claudia Delbaere (General Manager, Cacaolab bv, Belgium)
1.10 - 1.25 pm Introduction to primary cocoa ingredients, chocolate and applications by Prof. Koen Dewettinck (Founder of Cacaolab bv, Belgium; Full Professor and Head of the Food Structure and Function Research Group, Ghent University, Belgium)
1.25 - 1.45 pm From Bean to Better: the future of indulgence by Manon Ledoux (CM & PO, Green Spot Technologies, France)
1.45 - 2.05 pm Cocoa butter alternatives: Opportunities for the industry in a volatile market by Karen Van der Elstraeten (Application Manager R&D, Fuji Oil Europe, Belgium)
2.05 - 2.25 pm Using fractionated lecithin to reduce production costs and improve chocolate quality by Karen Mathias Rettig and Harry Kreekel (SD Guthrie International - Specialty Ingredients)
2.25 - 2.45 pm Brewing a Sustainable Future: Biomass-Based Solutions for Cacao by Dr. Adriana Gallego (Principal Scientist & Cacao Expert, Food Brewer, Switzerland)
2.45 - 3.00 pm Q&A session
Target audience
Professionals working in R&D or product developers working in raw material manufacturing
Professionals working in R&D or product developers working in:
chocolate & confectionery
bakery & patisserie
dairy
beverages
ice-cream
desserts
Language
The language of the webinar is English.
Registration
Participation is free of charge but registration is mandatory.
Step 1: Register via the button below.
Step 2: After filling in your name and contact details, you will see a screen with a link to register for the MS Teams webinar.
Step 3: After completing the registration for the MS Teams webinar, you will receive an invite with the link to join the MS Teams webinar on June 3, 2025.
Deadline for registration is June 3, 2025, 11:00 am CEST (Central European Summer Time)
Any question about the webinar or you did not receive the link to the webinar? Contact us via events@cacaolab.be
Cancellation policy
Cacaolab bv reserves the right to cancel or reschedule this webinar for any reasons, without financial compensation to the registered participants, as participation is free of charge.
Organizing committee
Cacaolab bv
Skaldenstraat 121, building A3/A4
9042 Desteldonk
Belgium