09:30 – 09:40

Welcome & Opening Remarks

An introduction to London Chocolate Forum 2026 and the key issues shaping the global chocolate and cocoa industry.

THEME 1 — THE CHANGING CHOCOLATE CONSUMER

The opening sessions examine how consumer expectations, purchasing habits and chocolate experiences are evolving — from the physical retail environment to Gen Alpha and the potential impact of GLP-1 treatments.

09:40 – 10:10

James Holah, Saint Lucia General Manager & Global Lead – Cacao Experiences and Products, Hotel Chocolat

How Hotel Chocolat is redefining the chocolate shop: From the Velvetiser Café rollout to a new era of immersive chocolate experiences

Exploring the changing role of the physical chocolate shop and how Hotel Chocolat is using cafés, technology, storytelling and immersive experiences to create new ways for consumers to engage with chocolate.

10:10 – 10:40

Tony Hunter, Food Futurist

Gen Alpha Rising: The Born Digital, AI Powered Consumer of the Future

What the next generation of consumers will expect from food brands — and what Gen Alpha's relationship with technology, AI, health and food will mean for chocolate.

10:40 – 11:10

Charlotte Radcliffe, Director, The Nutrition Consultant

The GLP-1 Effect on Chocolate Demand, Formats and Marketing

How GLP-1 treatments could influence purchasing habits, treat occasions, formats, portion sizes, product development and marketing across the chocolate category.

11:10 – 11:40

Tea & Coffee Break

THEME 2 — THE COCOA CHALLENGE

The second part of the programme moves from the consumer to the foundation of the chocolate industry itself: cocoa. Speakers will examine farmer resilience, retailer responsibility, regulation, the economics of sustainability and the future of global cocoa production.

11:40 – 12:10

Jason Archie Acheampong, Head of Market Based Solutions, Fairtrade Foundation

Going Deeper, Staying Longer: The Power of Retailer Commitment to Cocoa Producers

Examining how longer-term partnerships and shared responsibility across the value chain can move cocoa sustainability beyond short-term interventions.

12:10 – 12:40

Nicko Debenham, Managing Director, Sustainability Solutions

With the Imminent Arrival of EUDR, How Will We Maintain the Ability to Trade Cocoa?

A look at the practical implications of EUDR for cocoa businesses and what the industry needs to consider as regulation reshapes how cocoa is sourced and traded.

12:40 – 13:10

Dougal Freeman, Vice President of Operations, WCF

Who Pays for Sustainable Cocoa? Rethinking the Economics of Resilience

Exploring the financial realities behind cocoa sustainability and asking where responsibility for building a more resilient cocoa supply chain should sit.

13:10 – 13:40

Martin Gilmour, Director, Chase Cocoa Consulting

The Future of Global Cocoa Production

Looking at the longer-term outlook for cocoa production, including planting material, agroforestry, agronomy, pests and disease, soil fertility, flavour and quality.

13:40 – 14:40

Lunch

THEME 3 — CRAFT, INNOVATION & THE FUTURE OF CHOCOLATE

The afternoon turns towards the opportunities emerging from within the chocolate industry — from the growing craft chocolate movement to fermentation, new uses for the cocoa fruit and the potential to create greater value from existing resources.

14:40 – 15:25

Isobel Carse, Owner & Chocolate Maker, Dormouse Chocolates | Chair, Craft Chocolate Makers Association UK & Ireland

Why a Craft Chocolate Association?

With:
● Joanna Brennan — Pump St Chocolate
● Spencer Hyman — Cocoa Runners
● Tom Couch — Beancraft Chocolate

A 45-minute discussion exploring the development of the UK and Irish craft chocolate sector, why the new Craft Chocolate Makers Association was established, what collaboration can achieve and where the movement goes next.

15:25 – 15:55

Andy Clayton, CEO, Fermtech

Fermentation: Making Chocolate More Sustainable Without Changing What Consumers Love

How fermentation can unlock greater value from cocoa, enhance flavour development, create new ingredients and make better use of cocoa side streams.

15:55 – 16:25

David Greenwood-Haigh, Founder, Coeur de Xocolat

Creating More Value from the Whole Cocoa Fruit

Exploring the potential of the cocoa fruit beyond the bean, and how new applications for previously underused parts of the fruit could create value for manufacturers, consumers and cocoa-growing communities.