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.

08.00REGISTRATION AND EXHIBITION OPEN - MORNING COFFEES SERVED FOR EXHIBITORS
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
09.30The ethics of wastage in the environment from production and packaging
Ralph Early, Independent Food Scientist and Food Ethicist (UK)
10.00An overview of the changing landscape of technology in the production of industrial chocolate
Andréa Pernot-Barry, Datasweet Online GMBH (Germany)
10.30The latest speciality ingredients to meet up and coming trends and challenges in chocolate production
Speaker name To be confirmed, 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 Barry Callebaut NV (Belgium)
12.30Case Study - Get ready for another amazing story from this dynamic and innovative chocolate business
Ritter Sport (UK)
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 café and light refreshments are available for all free delegates in main exhibition hall
02.45Know your farmers: how Barry Callebaut is using data to positively impact cocoa farmer livelihoods
Sponsor's Presentation, Jo Willis, Global Sustainability Customer and Sales Manager, Barry Callebaut
03.15Update on UK Government sugar reduction quotas and subsequent impact on the chocolate market
Speakers name to be announced, The Food and Drink Federation (UK)
3.45 Case Study - From artisan to a mainstream chocolate business - how to upscale your chocolate company
Paul Wayne Gregory, Paul Wayne Gregory Chocolates (UK)
4.15 Everyone is invited for Impromptu networking wine reception for all delegates staff and exhibitors served in the exhbition hall
5.30Event closes

Speaker Profiles


Kennedy's Confection 

Welcome

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.

 


 

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; and retail channel strategies likely covered

Karine Dussimon, Consultant at Euromonitor International

More information coming shortly.

 

 

 

 

 

 


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

 

Speakers:

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: Sponsors Presentation.                                                                                                                                        

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

Get inspired and be prepared for the future! The world is changing, people are changing, and faster than ever before. And consumers are becoming much more powerful than at any time before. Hence the increased importance of understanding what consumers really do want and how to prepare for that. How should chocolate producers prepare token their message and chocolate relevant and differentiate in an ever more complex market. This paper also focuses on how to tune into new emerging consumer passions. Barry Callebaut’s outlook on the future of chocolate is based on a thorough research process in collaboration with trend watchers, consumer behaviour experts and trendsetting chefs. 

 

ADM WILD Europe GmbH & Co. KG

Speaker: Sponsors Presentation.

Paper title: The latest speciality ingredients to meet up and coming trends and challenges in chocolate production.

More Information to come shortly.

 

 

 

 

 


 

Ritter Sport

Speaker: Sponsors Presentation.

Paper title: Case Study – Get ready for another amazing story from this dynamic and innovative chocolate business

More Information to come shortly.

 

 


The Food and Drink Federation UK

Speaker: To be confirmed.

Paper title: Update on UK Government sugar reduction quotas and subsequent impact on the chocolate market

 

More Information to come shortly.

 

 


Paul Wayne Gregory Chocolates

Speaker: Paul Wayne Gregory

Paper Title: Case Study – From artisan to a mainstream chocolate business – how to upscale your chocolate company

Machinery or hand-made? And can you tell the difference – and what happens when you simply need to produce more product and you have to start automating? Will this affect your brand or your unique taste? In this enlightening talk, Paul shares his reasonings behind his challenging decision to upscale his chocolate business while moving into the mainstream chocolate sector. Paul will be bringing samples for you to try to test for yourself.
 
Today Paul Wayne Gregory is one of the UK’s leading chocolatiers with over 20 years’ experience in the catering industry, starting out as a baker and then becoming a main kitchen chef but found his true love in the pastry section. He moved to Ireland to work in the Michelin star restaurant, Restaurant Peacock Alley and then headed the pastry section in all of Conrad Gallagher’s restaurants. Returning to England, Paul worked for the Searcy’s food service group where his plated dessert won the front cover of the cookery book ‘London on a Plate.’ 
 
Just a few of Paul’s achievements include: Chocolates for the Queens 80th birthday. An Award of Excellence for the Pure Indulgence range which started with a limited launch in Harvey Nichols stores. The BEEAM Award for a Personal Achievement as an individual. Plus 8 gold awards, 3 silver awards, 1 bronze. Making the Pure Indulgence Chocolate box. Paul’s products were also voted within the top 10 chocolate makers by the I magazine and was Highly Commended by Observer food magazine’s awards.