Sponsors and Exhibitors

2016 Sponsors and exhibitors – 2017 to be announced shortly

Main Sponsor  – Cargill Cocoa & Chocolate (Stand No. 4)

Cargill Cocoa and Chocolate

Cargill Cocoa & Chocolate offers its customers quality products and services they trust to help them thrive, today and in the future.

We consistently deliver a wide range of products – including cocoa powder, liquor and butter, chocolates, fillings and coatings – to help customers stand out from the crowd. Cargill offers peace of mind in the short and long-term; day-to-day we work to the highest safety standards and offer insight-driven price risk management and sustainable cocoa services.

Our professional team has a deep understanding of markets and our customers’ businesses, and as a result can anticipate their needs. We are responsive, thought leading and forward thinking, engaging with customers to deliver tailor-made solutions and breakthrough innovations.

For recipe development and optimization, we have seven specialized application centers around the world. Our innovation support and consistent performance make us proactive partners in all major consumer markets. Cargill customers also benefit from our bean sourcing and research capabilities in key origin countries, including Brazil, Cameroon, Ghana, Côte d’Ivoire and Indonesia.

Our presence in origin countries allows Cargill to oversee the supply chain from beans at their source to cocoa and chocolate products on the shelf. In addition, our extensive market research and detailed analysis is proving to be a valuable source of information to our customers.

Cargill is pioneering the Cargill Cocoa Promise, our commitment to improving the livelihoods of farmers, their families and their communities, and, in so doing, securing a long-term cocoa supply. We focus our efforts on three key areas: farmer training, community support and farm development.

With a team of more than 3,000 passionate cocoa and chocolate experts in 35 locations, connected to over 150,000 Cargill employees around the globe, we provide unique knowledge and proactive services across five continents, built on a foundation of 150 years’ experience.

For more information about how Cargill Cocoa & Chocolate can help your business thrive contact Mariette Verbruggen at


Main Sponsor – The Barry Callebaut Group

The Barry Callebaut Group

The Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products–from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of over 9,300 people.

We consistently deliver a wide range of products—including cocoa powder, liquor and butter, chocolates, The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.
The Barry Callebaut Group is committed to sustainable cocoa production through its “Cocoa Horizons” initiative to help ensure future supplies of cocoa as well as improve farmer livelihoods.

For more information: www.barry-callebaut.com

A.M.P Rose (Stand No. 14)


A.M.P-Rose has evolved and developed immensely since its humble beginnings in 1978. It has managed to transform itself from a small supplier of rebuilt packaging machines for the confectionery industry, to a greatly successful company that is renowned internationally – and today, nearly 80% of its products are exported to over 80 countries worldwide.

The wide range of new machines includes such categories as cut and wrap machines (for all styles of wrapping), chocolate moulding lines, specific machines for production and packaging of hard candies, laboratory range for trials and small-scale production, and chocolate processing and packaging machinery. In the last 12 months, the company has released three new machines to market, which includes the ‘700/1000’ chocolate moulding line, an ‘X-Pax’ flowrapping machine with a revolutionary feeding system, and the NR10 Neapolitan chocolate wrapping machine. This is an example of the diversity of the company, and the depth of knowledge the company has in the candy, chocolate, and snack industries.

The A.M.P Rose ‘700/1000’ Chocolate depositor is available in multiple widths to suit specific customer applications and outputs. The Neapolitan NR10 wrapping machine can be supplied either as a hand fed machine or with an automatic feeding system, and has been designed to use either single or double wrappers, with the outer paper taken from a stack of pre-cut labels rather than the more common reel fed systems.

Apart from the supply and production of brand new machines, A.M.P-Rose is one of very few companies in the industry that also offers used confectionery and chocolate machinery.

Bosch Packaging Technology (Stand No. 11)

Bosch Packaging Technology

Bosch Packaging Technology’s Confectionery and Food Business Unit is one of the leading suppliers of processing and packaging solutions for the confectionery, food and related industries with a strong global presence.

Bosch offers a complete product portfolio from one source, ranging from entry-level machines to advanced, customised and fully integrated systems. Its portfolio comprises processing and automation technology, primary and secondary packaging as well as services provided globally. The following product brands are part of Bosch’s Confectionery and Food portfolio: Demaurex, Doboy, Elematic, Hansella, Makat, Sapal, Sigpack, Tevopharm, Togum.

Bosch’s extensive portfolio of processing and packaging solutions for the chocolate industry offers manufacturers a choice of the optimal technology for their product. For flow wrapping large volumes at high speeds, Bosch’s range of feeders for horizontal flow wrappers ensure gentle handling of fragile and delicate chocolate treats like multi-layer bars, toffee or chocolate with decorations. Die- and end-fold packaging technologies are designed to assure product safety and create a premium look. For smaller portions or multipacks, vertical packaging equipment is ideal. It allows for high speed operations with rapid changeover of product and pack styles, including pillow, side gusseted, block-bottom, corner seal, and doy-style bags with optional zippers and various sealing methods. Robotic technology for primary and secondary packaging can help chocolate companies increase output and minimize product waste, while advanced gripping technology guarantees gentle product handling.

For more information, please visit www.boschpackaging.com

Bühler (Stand No. 16)


From bean to bar – Bühler technology and services for the cocoa and chocolate industry.
Bühler is the global market leader in the supply of solutions for cocoa and chocolate processing. With its expertise and over 150 years of experience, Bühler continuously rolls out unique and innovative solutions for its customers, helping them achieve success in the marketplace.

The Chocolate & Cocoa business unit – process solutions that melt on your tongue.

Bühler is a complete product and service provider to the industry and covers every process stage with state-of-the-art production systems. For example, Bühler’s proprietary process NARS (Nibs-Alkalizing-Roasting-Sterilizing) is one of the world’s leading processing technologies for cocoa. With this and other solutions for cocoa production, Bühler provides energy efficient processes with maximum raw material yield and top product quality.
In order to meet specific requirements in chocolate production, Bühler developed the DoMiReCoTM – Dosing-Mixing-Refining-Conching process, which set the standards for quality in commercial chocolate production. However, even the finest chocolate specialty will not attain a level of perfection before it has been moulded. Here, too, Bühler is constantly setting new standards with innovative technology.

In order to address the needs of small and midsize companies, Bühler has added compact solutions to its portfolio, thus enabling smaller companies to benefit from Bühler’s vast process expertise in chocolate production.

This wide range of products is supported by unique knowledge of the entire process chain, so that customers can be provided with tailor-made process solutions – from bean to bar.

Dr. Suwelack (Stand No. 1)

Dr. Suwelack

Dr. Suwelack is a globally operating company providing premium dried food ingredients to the food industry in general, mainly in the confectionery, chocolate and ice cream sector, as well as in the bakery and culinary industry.

The product portfolio in its Milk & More assortment comprises delicious milk caramel powders Caramilk®, naturally fermented, gently dried yoghurt powder specialties and a vast choice of milk powder specialties. The company’s Bakery & More business line covers a broad range of naturally fermented, gently dried Sugrano® sourdough powders and Florentina powders for crispy pastry. High-quality instant coffees and sweeteners complete our product offering. Dr. Suwelack has gained an expertise in the drying of food for more than 130 years. Together with its business partners, Dr. Suwelack’s team develops new product concepts and thereby indispensably contributes to the success of brands.

Nigay S.A.S. (Stand No. 5)


Having recently celebrated its 160th anniversary in 2015, Nigay S.A.S. of France,“ l’expert des caramels”, offers an unrivalled range of ready to use specialities including powders, liquid fillings and melt-in-the-mouth inclusions, designed for both artisan chocolatiers and major manufacturers alike.

Flavour profiles include butterscotch, honeycomb & salted caramels – made with the finest French ingredients. Through controlled co-caramelisation alone, Nigay achieves rich tastes and shades across the caramel spectrum.

Nigay’s ever-growing range includes new fruity caramelised sugar flakes: naturally coloured & flavoured for visual impact and a taste & textural sensation. Find inspiration for chocolate bars, ganache fillings and other sweet treats.

Our food engineer with 10 years’ experience in chocolate manufacturing will be on hand to advise on using caramel in chocolate.

Browse our website: www.nigay.com


KukaXoco LLC (Stand No. 15)

KukaXoco LLC

KukaXoco LLC is a pioneering start-up specializing in new nature-based, herbal, technologies to completely de-bitter cacao, based in Boston (Massachusetts) and La Paz (Bolivia), founded in 2013.

For over 100 years, the “Coca” Cola company has used the coca leaf (decocainized, under the auspices of the U.S. DEA and FDA), to flavor its globally popular Coca Cola soda.

Now, thanks to scientists at KukaXoco, a new, innovative, discovery based on the same coca leaves used by Coca Cola, has resulted in an extract that debitters cacao without using sugar and artificial sweeteners. Imagine sweetener-free chocolates, hot chocolates and chocolate creams. Working with ENACO, the Peruvian government agency that supplies Coca Cola (through Stepan) with coca leaves, KukaXoco is readying production of industrial quantities of powder extracts to allow the chocolate industry to start experimenting with, and retooling production lines, to start producing sweetener-free chocolates.

While most chocolate products are at least 70% fat and sugar, one of our prototype products is a chocolate cream that is 30% fat and sugar (mostly fat and little-to-no sugar), the start of a pathway to chocolate products that are not only have no sweeteners, but no fats. Our first product for license will be a sweetener-free hot cocoa powder.

And without sweeteners, and less fat, the many medical benefits of cacao (heart, circulation, lipid levels, sugar levels, etc.) proven by clinical studies become readily available to the public. Thus, the $100 billion/year chocolate candy industry can become a $200 billion/year health food industry, by doing little more than removing all sweeteners from chocolate that are no longer needed to debitter cacao.

And none too soon for the chocolate industry. Continual reliance on sugar is becoming a huge financial risk for the chocolate industry, as sugar becomes the next “nicotine” – an addictive drug with huge social costs that strain government health budgets (such as for sugar-induced diabetes and obesity). Added sugar is the next target of tort lawyers, as their tobacco and asbestos lawsuits wind down. Artificial sweeteners have failed (tasting bad, disrupting caloric processes that lead to weight gain, while harming the environment).

So meet KukaXoco at the Forum and learn more about our new de-bittering agent for cacao from the Andes, extracts of the coca leaf. If the coca leaf is good enough, and safe enough, for Coca Cola, it will be even more so for the chocolate industry.

Wymbs Engineering Limited (Stand No. 26)

Wymbs Engineering Limited

A family business founded some thirty year ago by Brendan Wymbs, Managing Director, Wymbs Engineering Limited is located in Bollington a small South Cheshire village in the North West of England 40minutes drive from Manchester Airport.

From a small fabrication workshop servicing and upgrading “worn out machinery” in the bakery and confectionery industries Wymbs Engineering has grown to occupy a leading role today as manufacturers of a unique range of pressurised manifold depositing systems for light, aerated and delicate masses as well as bespoke processing lines the for chilled foods sector such as cream doughnut & chocolate éclair lines, injection systems for choux buns and custard and cream slice lines.

Production of “Jaffa Cakes”, aerated “bubbly” chocolate bars & tablets, centre filled marshmallows, mallow snowballs and teacakes and extruded and wire cut mallows are a few product lines which features Wymbs’ depositing equipment worldwide.

In addition to “depositing” which might have the drive to the manifold system mounted above the conveyor or in the case of “Jaffa Batter”, for example, the drive mounted underband between the baking and return surfaces of a steel oven band, Wymbs’ also produce a range of sheeting & extrusion manifolds for cake batters, creams, wafer creams & pralines, fondants & icings and much more. Sheeting manifolds can be a single full width sheet, multi-lane or multi-rope manufactured from aluminium or a stainless steel as indeed can most Wymbs’ depositing manifolds.

With a healthy market established in the UK Wymbs exports 65% of its turnover to as far afield as China, Brazil, Australia, USA, Japan, South Africa, Mexico and throughout Western & Central Europe. All of these markets are supported with a dedicated and diligent agent network that can provide immediate response to enquiries in “local time zones”.

Depositing can be difficult but with specialised application “know how”, integrated and comprehensive design & manufacturing technology, laboratory facilities and range of “trial machines & manifolds” ideas can quickly be turned into very feasible prospects with Wymbs Engineering.

UTZ CERTIFIED (Contributing Partner)

UTZ Certified

UTZ is a program and label for sustainable farming of coffee, cocoa, tea. Its mission is to create a world where sustainable farming is the norm. The UTZ program enables farmers to learn better farming methods, improve working conditions and take better care of their children and the environment.

Through the UTZ program farmers grow better crops, generate more income and create better opportunities while safeguarding the environment and securing the earth’s natural resources.

More than a million farmers and workers in 36 countries benefit from UTZ certification. The UTZ logo appeared on 13,500 products in 136 countries during 2015. www.utz.org