2019 Conference Programme


PROGRAMME FOR 2019 Announced!

Live lectures from the London Chocolate Forum in our amazing lecture hall (pictured) are almost all completely exclusive to the event, enabling you as a delegate to get a strong sense of where the chocolate trade and industry is heading through; technology, trends, health issues, ethics and debate. LCF lectures in 2017 and 2018 were voted by our audience as ‘outstanding’ using data collected in 2017/2018 surveys by SmartSurvey. The event was also voted as having collectively the best presentations in the global chocolate industry. Much research is carried out exclusively for the LCF and is not heard until delivered at the LCF.

09.20The founder of the LCF welcomes you to the 2019 LCF main event!
Angus Kennedy, Kennedy's Publications
09.25Your chairman takes you through the order of the day.
Simon Wright, Event Chairman
09.30Creating a Unique Impact Programme
Brett Beach, Director, MIA
10.00An overview of the changing landscape of technology in the production of industrial chocolate
Andréa Pernot-Barry, Datasweet Online GMBH (Germany)
10.30ADM WILD - State-of-the-art solutions for future chocolate creations
David Aisthorpe, Global Key Account Manager, ADM WILD Europe GmbH & Co. KG (Germany)
11.00 Teas and coffees served for all delegates
12.00A Fascinating Interview between the editor of Kennedy's Confection and Barry Callebaut on the future of sustainability of chocolate
Angus Kennedy and Jo Willis, Global Sustainability Customer and Sales Manager, Barry Callebaut
12.30Inspiring Positive Lives For All - Get ready for another amazing story from this dynamic and innovative chocolate business
Ben Daniels, Managing Director, Ritter Sport UK & IRE
1.00The rise of experiential snacking and its impact in chocolate: examining opportunities for players in chocolate to increase the consumer experience through texture, format and flavour; and retail channel strategies likely covered.
Karine Dussimon, Euromonitor International (UK)
01.30Lunch served for delegates with catering passes to collect from the Education Suite and light refreshments are available for all free delegates in main exhibition hall
02.45The ethics of wastage in the environment from production and packaging
Ralph Early, BA, MSc, MPhil, FRSB, FIFST, FInstM, Independent Food Scientist and Food Ethicist (UK)
03.15Update on UK Government diet and health policy
Louise Allen, The Food and Drink Federation (UK)
3.45 David Greenwood-Haigh
Coeur De Xocolat
4.15 Everyone is invited for Impromptu networking wine reception for all delegates staff and exhibitors served in the exhbition hall
6.00Event closes

Speaker Profiles

Kennedy's Confection 


Angus Kennedy, Founder, London Chocolate Forum, Editor, Kennedy’s Confection and Author – Bittersweet

Meet your host – the founder of the LCF – and also (like many of us) is a self-confessed incurable chocolate lover.    

Angus Kennedy  has been the editor of Kennedy’s Confection for over 30 years and is the founder of the London Chocolate Forum.  He is passionate about the subject of chocolate; so much so, his latest book to consumers – Bittersweet, has just been published in New York in July 2018 and featured across major TV channels to millions of people around the world.

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 an expert on the industry for global media on the subject of chocolate and is often featured in Global press and radio for his knowledge of the chocolate industry, with appearances with BBC World News, Al Jazeera Television, Fox News, CBS, Hallmark, ITV and Channel 4. He is currently making a film ‘Angus and the Cocoa Farmers‘ and looking for interested parties to sponsor him at the LCF this year!

In addition to authoring 8 books to date, Angus labels himself as a professional dream facilitator and is in addition, a public speaker with a talk that will inspire people of all ages to help them, as he did, succeed against all odds and fail their way to success!

Copies of Angus book telling his story of failure to success – Bittersweet will be at the LCF or it can be purchased here!



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 particular 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.



Global Chocolate Snacks: Enhancing the Consumer Experience”

Karine Dussimon, Consultant at Euromonitor International

Topic: Chocolate: the Rise of Experiential Snacking / The Rise of Experiential Snacking and its impact in Chocolate: examining opportunities for players in chocolate to increase the consumer experience through texture, format and flavour; retail channel strategies likely covered.

  • Global coverage.
  • Retail channels mainly or only.
  • Most likely chocolate confectionery only, but sweet biscuits with chocolate could potentially be included.
  • Experiential snacking: examining opportunities for players in chocolate to increase the consumer experience through texture, format, flavour; retail channel strategies likely covered.




Coeur de Xocolat

Speaker: David Greenwood-Haigh, International chocolate consultant

Paper Title: TBC

Fellow of the Institute of Hospitality, a Masterchef member of the craft guild of chefs, a DiT export champion and a food judge for the prestigious Academy of Chocolate Awards, International chocolate awards, Head judge British chocolate awards, Great taste awards, World steak awards, British cheese awards and the British pie awards.

As well as being a Multi Award winning Chocolatier David is a pioneer in chocolate and constantly strives to share his passion for the versatile food with as many people as possible.

It’s no secret that people love chocolate but David’s demonstrations and talks allow you to experience a completely different side to this adaptable food through careful pairings and an eye for introducing the ancient food into savoury dishes. You cannot help but be swept up in David’s chocolate journey as he walks you through the food’s rich history and incredible story.

David’s work sees him traveling as a international chocolate consultant helping set up small scale bean to bar factories, or working through product ranges that best suit the local and tourist palate in Haiti and Sao-tome along with his team building events using chocolate.

David has spent the last sixteen or so years sharing his chocolate story and changing perceptions along the way with his well-refined ‘sensory analysis of chocolate’. However, David’s mission goes a little deeper than that and taps into his desire to support Fairtrade and sustainably sourced chocolate, which had led to David being asked to teach in many schools across the UK and internationally.

David is a food raconteur in its truest sense and his message is one that has built a following everywhere he preaches. David is a Qualified chef with more than 40 years’ experience working in hotels and the food industry in sales and NPD. (Campbells soup, Unilever, Bidvest, Divine chocolate.)

He has expert knowledge of food and a discerning palate making exceptional and inspiring chocolates using only natural, real ingredients; no essences or flavourings.

David is a skilled chef and creative cullinologist, as well as being:


  • International Chocolate consultant
  • Development chef
  • Food theatre demonstration chef
  • Food judge
    • International Chocolate Awards
    • Acadaemy of Chocolate
    • UK Great Taste
    • World steak challenge
    • British pie awards
  • Guest lecturer at universities and catering colleges
  • After dinner speaker
  • Chocolate teambuilding coach
  • International Chocolate safari leader
    • Sao tome, Haiti, Paris, Bruge



Independent Food Scientist and Food Ethicist (UK)

Speaker: Ralph Early, BA, MSc, MPhil, FRSB, FIFST, FInstM Independent Food Scientist and Food Ethicist

Paper title: The ethics of wastage in the environment from production and packaging.

Formerly Professor of Food Industry in Harper Adams University until retirement in 2018, Ralph Early’s career since the mid-1970s has spanned farming, food processing and manufacture, food product development, quality and food safety management and higher education.

His various positions in the food industry included Head of Industrial Product Development and subsequently Quality Standards Manager with Dairy Crest, as well as time with Cadbury in the late-1970s.  In 1993 he transferred to the university sector, initially teaching food science in the University of Plymouth.  In 1996 he joined Harper Adams University introducing food science and technology and related subjects into the university’s curriculum.  His academic and scholarly interests over almost 23 years at Harper Adams encompassed food science and technology, food quality and safety management, food psychology, food policy, food ethics, bioethics, food security and sustainability.  During his time at Harper Adams he created the West Midlands Regional Food Academy – for which he obtained £3.6 million funding and was Director – and established the university’s food department, serving as inaugural head of department for 6 years.

He has served on the committees of professional bodies and industry organisations, including the International Dairy Federation, the Society of Dairy Technology, the Institute of Food Science & Technology, the Specialist Cheesemakers’ Association, the Telford and Wrekin Business Board and Advantage West Midlands’s Food and Drink Cluster Opportunities Group.  He is a council member and director of the Food Ethics Council.

The author of a book on quality management in the food industry and editor of a book on dairy technology, Ralph has published over 100 papers, book chapters and articles.  He currently writes a regular column for the food trade journal, Food Management Today, and has an occasional food column in the Shropshire Star.  He is a member of the Guild of Food Writers.



Datasweet Online GMBH


Andréa Pernot-Barry, CEO and Owner, DataSweet Online GmbH

Sylvie Loos, Head of Services, Arsandis GmbH

Paper title: An overview of the changing landscape of technology in the production of industrial chocolate

Mrs Andréa Pernot-Barry has been working as a consultant and trainer in the confectionery industry for the past 25 years. Travelling across the globe, she supports customers by improving their sweets production which occurs in all kinds of old-fashioned to modern ways. She will take you on a journey revealing confectionery manufacturing practices in different corners of the world. Through a strategic partnership with Arsandis, she leads the way to optimizing manufacturing processes. 

Mrs Sylvie Loos, Head of Services at Arsandis GmbH, will explain how this partnerships helps smaller to bigger companies to seamlessly bridge the gap to the latest digital technologies. She will explain how companies can boost production and sales by introducing or optimizing IT technologies.


Barry Callebaut

Speaker: Jo Willis, Global Sustainability Customer and Sales Manager

Paper title: A Fascinating Interview between the editor of Kennedy’s Confection and Barry Callebaut on the future of sustainability of chocolate

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, fillings, decorations and compounds. The Group runs about 60 production facilities worldwide, employs more than 11,500 people and serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate.

In 2016 they launched Forever Chocolate, with plans to make sustainable chocolate the norm by 2025. By committing to have 500,000 cocoa farmers out of poverty, eradicating child labor from the supply chain, becoming carbon and forest positive and by having 100% sustainable ingredients in all of their products, they hope to bring systemic change to the cocoa and chocolate value chain. And report progress annually.

In the first two years of Forever Chocolate, the focus has been on developing and testing the approach, and identifying elements which create self-sustaining cocoa farming communities. To achieve this they have developed and are rolling out five programs for change:


  • Development and gathering of farmer data providing detailed location, agronomic, economic and social survey data on cocoa farms in our supply chain
  • establishment of five pilot projects in five key cocoa growing countries; Côte d’Ivoire, Ghana, Cameroon, Brazil and Indonesia
  • Enabling access to a farm services business to improve the productivity and diversity of cocoa farms
  • Calculation of the comapnies carbon footprint to understand the biggest carbon impact and track progress in shifting the supply chain to a carbon positive trajectory through reduction and offsetting.
  • Scaling of the Cocoa Horizons program as the preferred vehicle to reach our sustainability targets, by driving impact.

Their latest progress report, covering fiscal year 2018/19, shows that through the implementation of programs for change they are creating tangible impact on the ground. Jo Willis will explain this report and how the company is improving the livelihoods of cocoa farming communities, by reforesting with cocoa seedlings and shade trees, reducing carbon footprint and increasing the uptake of sustainable chocolate.



ADM WILD Europe GmbH & Co. KG


David Aisthorpe

Global Key Account Manager

Paper title: ADM WILD – State-of-the-art solutions for future chocolate creations

As a purely indulgent category, Chocolate Confectionery offers a huge space for innovation and renovation. Value added ingredients and dynamic formulations help to react on the fast changing demands of modern consumers. Natural Ingredients, clean label approaches, emerging flavour options as well as colorful sensations can enhance chocolate with goodness and pure joy. The ability to furthermore nourish chocolate with protein, fibers or less sugar can shape consumers awareness even more. ADM’s experts are helping you to develop chocolates that consumers prefer today and tomorrow.

David has 17 years’ experience working for a Global Food Company within the Confectionery Division within the R&D World before joining WILD Flavors in 2006 in a commercial role.


About ADM:


For more than a century, the people of Archer Daniels Midland Company (NYSE: ADM) have transformed crops into products that serve the vital needs of a growing world. Today, we’re one of the world’s largest agricultural processors and food ingredient providers, with approximately 40,000 employees serving customers in nearly 200 countries. With a global value chain that includes approximately 450 crop procurement locations, more than 330 food and feed ingredient manufacturing facilities, 62 innovation centers and the world’s premier crop transportation network, we connect the harvest to the home, making products for food, animal feed, industrial and energy uses. 



Ritter Sport

Speaker: Ben Daniels Managing Director Ritter Sport UK & IR




Paper title: Inspiring Positive Lives For All

Believing that brands have a responsibility to effect positive change within society Ritter Sport is on a mission to inspire positive lives for all. With both customers and consumers today making brand choices which reflect and signify their core values as well as the world they live in, Ben will tell the story of how Ritter Sport is ensuring these beliefs are central to their brand culture, business and brand strategy. Currently embarking on their first marketing campaign in the UK & IRE we will hear how that mission has lead them to use the brand as a vessel for creating a wave of positivity.



The Food and Drink Federation UK

Speaker: Louise Allen, Senior Executive (Diet and Health)

Paper title: ‘Update on UK Government Diet and Health Policy’


A general overview on what has been happening in relevance to the Food and Drink Federation delegates. With a lot of activity on advertising and promotional restrictions this year; trans fats, saturated fats – threats of labelling changes post Brexit and threats of taxes.

Throughout her 18 years at the Food and Drink Federation, Louise has worked with a variety of companies from a broad range of food sectors. Her role as Senior Diet and Health Executive includes the development, implementation and promotion of FDF’s policies. She is also the secretary to FDF’s Diet and Health Committee to play an active role on the company’s healthy workplace forum.





Brett Beach, MIA Co-founder

Prior to embarking on a decade in specialty chocolate made in Africa, MIA co- founder Brett Beach lived in Madagascar for six years, first as a grassroots Peace Corps volunteer and later working in international development projects. Brett’s development work saw him coordinate a community grants programme, oversee democracy and governance initiatives and manage a seaweed cultivation public- private-partnership.

Paper Title: Creating a Unique Impact Programme

Sustainability and supply chain ethics are often the centre of discussion in the chocolate industry, especially when it comes to cocoa sourcing. Fair Trade is the most widely recognised system for ethical ingredient sourcing but there are many others: Rainforest Alliance, GTZ and Fair for Life, to name a few.

Recently, large brand owners like Mondelēz International (Cocoa Life) and national retailers such as Sainsburys’ (Fairly Traded) have created proprietary systems to take a more customised approach to their supply chain partners. 

How can brands measure and speak about their impact beyond the established fair trade systems? Can brands take a customised approach to make a positive impact on supplier communities? How can these unique stories be communicated to consumers?

Using MIA as a case study, Co-founder Brett Beach shares the brand’s mission to create positive impact through a holistic approach to chocolate and supply partners in Africa; ingredient sourcing, value-added manufacturing and a giveback
programme. Rather than take a black-and-white look at supply chain sustainability, the presentation explores different ways we can create positive impact on our supply partners and how these activities can be measured to craft clear messages to consumers.