2017 Conference Programme


12 keynote speakers specifically selected for the LCF 2018 will address the chocolate  industry with structured sessions for our delegates in four main areas. Manufacturing Technology, Packaging Product Labelling, Sustainability /Industry challenges and Company Case studies and Trends. *LCF lectures in 2017 were voted by our audience as the best in the chocolate industry. There are only 300 places so register now.

***2017 Conference Programme***

07.00Access – Set Up
09.15Welcome address
Angus Kennedy, Founder LCF, Editor Kennedy's Confection
09.20Meet your LCF chairman
Simon Wright, OF+ Consulting
09.30An insight into the political outlook for the use of sugar in confectionery and health?
Kate Halliwell, Nutrition and Health Manager, Food and Drink Federation
09.55Blueprinting as a technique for successful reformulation of chocolate
Professor Kathy Groves, Head of Microscopy, Leatherhead Food Research
10.20The dawn of safe chocolate™ - fat-free and sweetener-free plus Chocolate Manufacturing – A Practical Session
Greg Aharonian, President, Kukaxoco
11.30California Almonds: Meeting Consumer Demand and Trends in Chocolate
Richard Waycott, President and CEO, Almond Board of California (ABC)
11.55Ritter Sport GMBH – Producer’s Case Study
Ben Daniels, Managing Director, Ritter Sport UK
12.202020: A Sugar Reduction Odyssey. Exploring The Holistic Approach
Jeroen De-Paepe, Confectionery & Bakery application manager, Cargill
Gaëlle Gautier, Technical Services Specialist, Chocolate, Cargill
14.00The impact of story telling
Bas Smit, Head of Global Marketing at Barry Callebaut
14.25Top Trends That Will Affect the Global Chocolate Market in 2018 and Beyond
Wiebke Schoon, Food Analyst, Euromonitor International
14.50Key Trends in Global Chocolate Product and Packaging Innovation
Regina Maiseviciute Haydon, Global Food and Drink Analyst, Mintel Group Ltd
16.00"Tree to bar" - challenges manufacturing in the country where you grow the beans
Angus Thirlwell, CEO & Co-Founder, Hotel Chocolat
16.25The challenges of taking chocolate free-from to market
Gareth Snook, Category Technical Manager for Bakery, Asda Stores PLC
16.50Chloe Grant, Founder & President, Creer Africa talks live with
Angus Kennedy, Editor, Kennedy's Confection
19.00FOR TICKET HOLDERS-Evening drinks reception and Gala LCF Dinner

Speaker Profiles

Kennedy's Confection 


Angus KennedyAngus Kennedy, founder, London Chocolate Forum, Editor, Kennedy’s Confection magazine

Meet your host and the man that you can blame who started the LCF-   also a self confessed incurable chocolate lover, author and thinker!

Angus Kennedy is the owner of Kennedy’s and founder of the London Chocolate Forum and has been in the chocolate industry all his life. He is passionate about the subject of chocolate and currently holds the position as the editor of Kennedy’s Confection magazine where he writes for the journal about chocolate and those involved in the industry.

He is proud to claim to be both a self-trained writer and public speaker, has written over 7  books, some still featuring the top 10 Amazon best seller lists. He is also the author of a popular blog called Friday Light, which he says’ is complete nonsense’ and can’t understand why it has ever become popular; now with several thousand email recipients.

Angus, over the years  has become a bit of an expert for the media on he subject of chocolate and is often featured in national press and radio for his knowledge of the industry. with appearances with BBC 2, Al Jazeera Television, ITV and Channel 4. He is currently planning a new chocolate television series.

His passion ultimately in life to inspire people of all ages to allow then to live their dreams- he has just completed his latest book 2017 on a life of chocolate for consumers due to be published for Jan 2018. 


Meet your LCF chairman

Simon Wright, UK representative of ICAM SpA

We are delighted to welcome your chairman for the day; Simon Wright. Simon is currently the UK representative of ICAM SpA of Milan, Italy and involved in all aspects of chocolate development and marketing, for both brands and private label.

Simon has a partular interest in sustainable chocolate and was involved in setting up key brands Green & Black’s (organic) and Divine (Fairtrade). He has a degree in Food Science & Nutrition and is a Fellow of the Institute of Food Science and Technology and a Member of the Guild of Food Writers: he sits on the Soil Association Standards Board and Chairs the Certification and Oversight Committee of the Fairtrade Foundation.

Simon is also Chair of the Quality Food Awards judging panel, a member of the Food Matters Free From judging panel, a founding member of the Organic Trade Board and a member of Slow Food UK. Most recently Simon has been appointed to the organising committee of the Academy of Chocolate. And he confesses to us that his favourite chocolate is Vanini 49% Milk.