Join our exclusive webinar and explore cutting-edge solutions for sugar reduction, innovative ingredient alternatives and strategies to stay ahead in a changing market landscape.
In today’s chocolate industry, evolving consumer expectations and health trends are driving a shift toward healthier formulations. Reducing sugar content while maintaining taste and texture has become a key challenge for chocolate makers worldwide.
At Cacaolab, we’re addressing these challenges head-on, and that’s why we’re excited to invite you to our exclusive new webinar on sugar reduction in chocolate. This session dives deep into strategies for reducing sugar and exploring alternative ingredients that can help create healthier chocolate without compromising flavor.
During this webinar, you’ll gain valuable insights from scientific and industrial experts, learn about the latest advancements in sugar alternatives and sugar reduction techniques for chocolate and related applications, and discover practical strategies to navigate the changing market and meet evolving consumer demands.
Whether you’re in ingredient manufacturing or chocolate confectionery, 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 December 20, 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 - 1.40 pm Functionality of sugar in chocolate and introduction to sugar replacement by Claudia Delbaere (General Manager, Cacaolab bv, Belgium) and Hanne Baert (Senior Project Manager, Cacaolab bv, Belgium)
1.40- 2.05 pm ‘Chicory root fibre as sugar substitute in chocolate’ by Roland Zsembery (Customer Technical Support Manager, BENEO, Germany)
2.05 - 2.30 pm ‘Sugar reduction in chocolate - Challenges and opportunities at industry level’ by Dr. Federica Galli (R&D Manager Health & Well-Being Chocolate, Puratos, Belgium) and Dr. ir. Annelien Rigolle (Research Manager Cocoa & Chocolate Processing, Puratos, Belgium)
2.30 - 2.45 pm Q&A session
Target audience
Professionals working in R&D or product developers working in chocolate & confectionery or raw material manufacturing
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 November 27, 2025.
Deadline for registration is November 27, 2025, 11:00 am CET (Central European 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