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Video14:57
EIT Food: How fiber, protein & GLP-1 trends drive indulgent F&B formulations 
Durk Bosma, head of insights at EIT Food Consumer Observatory, discusses the gap between consumer health intentions and indulgent food choices. He emphasizes th...
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Video17:33
Kerry: Addressing bitterness, mouthfeel & GLP-1 taste shifts in sugar reduction
Sugar taxes and front-of-pack labeling rules are accelerating sweetener innovation. Guillaume Blancher, global portfolio director for Sweetness at Kerry, explai...
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Video04:59
ISM & ProSweets 2026: Döhler spotlights cost-effective indulgence and trending flavors
Fruit inclusions and multilayered textures are helping add more indulgence to better-for-you products. Katharina Mahnken, product manager for Europe at Döhler, ...
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Video02:22
ISM & ProSweets 2026: Vegetables marry chocolate in “Vegilate” creation
Germany-based chocolatier Coppeneur has developed a range of snack and confectionery products that combine the indulgence of chocolate with the health and visua...
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Video05:09
ISM 2026 recap: Alternative ingredients address confectionery industry challenges
Price volatility and dietary demands are changing confectionery’s core ingredients. Missy Green, editor of The World of Food Ingredients, explores how alternati...
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Video05:53
ISM & ProSweets 2026: Valio on “permissible indulgence” and high-protein innovation
Niina Gerritsen, customer development manager at Valio, explores the rise of “permissible indulgence” in confectionery and snacks. She shares how Valio blends h...
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Video01:31
ISM & ProSweets 2026: Bursting espresso martini chocolates win Silver ISM Innovation Award 
Chocolaterie Carré’s owner and the architect of this award-winning confection tells us how the format maximizes the sensory experience. The Belgian family busin...
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Video03:24
ISM & ProSweets 2026: Dreidoppel highlights cherry blossom as 2026 flavor trend
German flavor house Dreidoppel is drawing inspiration from Japan, naming cherry blossom as its 2026 flavor trend. Ivica Nuic, key account manager at the company...
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Video03:41
ISM & ProSweets 2026: GNT’s plant-based colors enhance functionality in confectionery
GNT’s Sabrina Moers explores how plant-based Exberry colors add functional value beyond aesthetics — supporting clean label, sustainability, and consumer trust....
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Video05:39
ISM & ProSweets 2026: Cargill on reimagining chocolate without cocoa
Cargill’s Anne Mertens-Hoyng, bakery category directory, unpacks NextCoa — a cocoa-free innovation reimagining chocolate through upcycled grape and sunflower se...
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Video05:05
ISM & ProSweets 2026: Barry Callebaut and Planet A Foods join forces on ChoViva cocoa-free chocolate alternative
Barry Callebaut and Planet A Foods discuss their strategic partnership to develop and scale cocoa-free chocolate alternatives worldwide. Alvaro Alonso, presiden...
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Video02:59
ISM & ProSweets 2026: Palsgaard’s emulsifier and stabilizer solutions for smarter bakery and chocolate formulation
Palsgaard’s Kasper Stranddorf, application specialist, discusses smarter formulation strategies for chocolate and bakery. He highlights how advanced emulsifier ...
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Video04:28
ISM & ProSweets 2026: Capol advances vibrant, customized color and coating solutions
Capol’s Pablo Elizondo, senior R&D manager and color specialist, shares how advanced color and coating innovations are helping confectionery brands achieve ...
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Video05:09
ISM & ProSweets 2026: Brenntag on balancing indulgence, health & sustainability in snacks
Sandra Vennemann-Toppka, regional business director for Food & Nutrition DACH at Brenntag, explores how omega-3s, protein, and prebiotics are reshaping the ...
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Video03:41
ISM & ProSweets 2026: ofi’s deZaan launches single-origin cocoa liquor range
Simon Brayn-Smith, global head of Cocoa Liquor at ofi, discusses the key trends shaping the confectionery industry — from the growth of premium fine flavor choc...
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Video05:19
ISM & ProSweets 2026 live: Fuji Oil Europe advances low-sugar, sustainable chocolate and custom coatings
Fuji Oil Europe’s Hendriek Bazyn, European manager BU Chocolate, shares how the company is rethinking chocolate for modern demands — developing low- and no-suga...
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Video03:54
ISM & ProSweets 2026 live: Avebe showcases fast-setting potato starch for scalable vegan gummies
Avebe’s Stefan Wessel, field technical service specialist, explains how potato-based starch helps vegan gummies set faster, dry sooner, and run more efficiently...
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Video05:22
Cargill: Shaping sustainability through strategic food partnerships
In this interview with Geert Maesmans, VP of R&D at Cargill, we dive into the company’s cutting-edge solutions at the European Innovation Center in Vilvoord...
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Video05:07
Cargill: How AI and consumer insights are shaping future food innovation
At Cargill’s European Innovation Center, VP Marketing Willian Oliveira discusses how AI and consumer data drive food innovation. He shares insights on healthier...
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Video08:36
Cargill’s European Food Innovation Center: Turning fermentation science into sustainable nutrition
Senior director of R&D at Cargill, Paula Garcia, shares insights from the company’s European R&D Center on how fermentation and biotechnology are reshap...
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Video15:10
World Resources Institute: What the EUDR means for food ingredients supply chains
Tina Schneider, director for Forest Governance and Policy at the World Resources Institute, unpacks what has changed in the recently delayed EU Deforestation Re...
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