00:08Footy grins first, reporting from ISM and ProS Suite 2026 in Cologne, Germany, and we're here at the Powerguard booth with Casper Strandoff, who's application specialist.

00:18Welcome to you.

00:19Thank you.

00:20So with your focus on smarter formulation for chocolate and bakery.

00:24How do you see emulsifier and stabilizer solutions evolving to meet the increasing demands of both sustainability and cost efficiency in production?

00:34We see the emulsifier solutions evolving and always evolving and And we have these products where we can really see a benefit now in the market with high cocoa prices and more focus on sustainability.

00:51So our emulsifiers can help with cost reduction and also to sharpen the ESG edge of a lot of these chocolate producing companies.

01:01OK, so you're showcasing today how emulsifiers can reduce cocoa butter usage while maintaining product quality.

01:08What is the most significant impact this can have on the chocolate industry, both in terms of cost and sustainability?

01:15By removing cocoa butter from recipes, you can actually still maintain the same quality even with the lower dose.

01:26There are extreme cases where we can do a lot of savings where you start to impact the quality of the chocolate, but we'll find a solution together where we can make a lot of cost savings and still find a good quality product.

01:41You're really thinking chocolate session focuses on formulation efficiency.

01:45So what are the key formulation changes that chocolate and confectionary producers must adopt in the next 5 years to remain competitive in a rapidly changing market?

01:54We are seeing a sharp increase in chocolate prices.

01:57That's what I experience when I go to my local supermarket.

02:00Anyway, so of course to maintain a competitive edge, it's an advantage to be able to produce more cost effectively while still maintaining the high quality that is required for chocolate.

02:13It is a high-end product.

02:14It is a luxury product.

02:17OK, so my final question, Pcard is focusing on technical dialogue at ISM this year.

02:23How do you see the future of collaboration between ingredients suppliers and manufacturers in terms of creating more innovative and sustainable products?

02:32We see a lot of successful innovation when we as ingredients suppliers are involved very early in the process.

02:39Then we are really able to think emulsifiers into the formulation.

02:43I know it's just a very small part of the total formulation, but getting involved very early, we're able to meet a lot of goals and really get the full potential of the emulsifiers.

02:56Thanks for your time today.

02:56Enjoy the rest of the show.

02:57Thank you.