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: 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 and stabilizer solutions can reduce cocoa butter usage, improve cost...

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...