ISM & ProSweets 2025: Gudrun taps indulgence and convenience trends with upcycled cacaofruit bites

Sofie De Lathouwer, CEO of Gudrun, discusses the company’s plant-based upcycled cacaofruit bites, which won an innovation award at the trade show last year. With its Uppa brand, Gudrun sharpens its focus on younger consumers’...

ISM & ProSweets 2025: Avebe unlocks reduced drying time for gummies with new potato starch

Stefan Wessel, customer application specialist for confectionery at Avebe, talks to us about the company’s potato starch and potato proteins for the food industry. These ingredients particularly complement plant-based...

Chef Robotics: Harnessing computer vision and AI to bridge labor gaps and boost F&B production 

California-based Chef Robotics has developed an AI-driven robotic assembly system to help food companies tackle labor shortages and to increase production. CEO Rajat Bhageria walks us through how the company’s technology uses...

 ISM & ProSweets 2025: ofi tackles cocoa woes with deforestation mapping and regenerative farming

Naveen Pessani, from ofi’s product development and innovation team, highlights the company’s cocoa powder, butter, and liquor on the show floor. With climate change and inflation disrupting cocoa supply and driving up prices...

ISM & ProSweets 2025: Nukoko unveils fava bean-based milk chocolate alternative amid cocoa deficits

Kit Tomlinson and Ross Newton, founders of Nukoko, showcased a milk chocolate alternative made from fava beans on the show floor at the Döhler booth. They chose the “incredible legume” for its nitrogen-fixing properties and...

ISM & ProSweets 2025: SternEnzym targets food waste and energy savings in confectionery sector

At ISM & ProSweets 2025, SternEnzym’s R&D head, Sven Konradt, discussed the company’s innovative enzyme solutions, which can improve energy efficiency and sustainability while reducing sugar in baking. These enzymes...