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 businessman also describes the trending flavors he sees in chocolate today...

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, suggests the delicate profile can bring new tastes to functional...

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. She shares insights on the “Gather Together” trend, challenges in...

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 seed ingredients. The conversation explores taste validation, carbon...

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...