As the chocolate industry faces pressure to adapt to climate realities, cost volatility, and shifting consumer expectations, novel ingredients and tech-forward production models offer exciting paths forward. Learn how startups, R&D leaders, and legacy brands are leveraging science and innovation to create the next generation of chocolate products.
Key topics include:
- Novel cocoa alternatives and synthetic biology breakthroughs
- Clean label and functional ingredient trends
- The role of AI in recipe development and sensory optimization
- Packaging, shelf-life, and tech-enabled traceability
Who should attend: R&D teams, food technologists, startup founders, investors, brand managers, and anyone tracking the next wave of food innovation.

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