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, president Western Europe at Barry Callebaut (left), and Max Marquart, CEO of...

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 more vibrant, long-lasting visuals, improved textures, and customized...

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 snack sector — covering gut health trends, sustainability, and the...

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 chocolate to sustainability-led innovation. He also shares insights on...

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-sugar solutions that keep the same snap and creaminess, advancing...

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. He shares how manufacturers can finetune texture and stability...