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.
|07.00||EXHIBITION SET UP - MORNING COFFEES SERVED FOR EXHIBITORS|
|08.00||REGISTRATION AND EXHIBITION OPEN -|
|09.20||The founder of the LCF welcomes you to the 2019 LCF main event!|
Angus Kennedy, Kennedy's Publications
|09.25||Your chairman takes you through the order of the day.|
Simon Wright, Event Chairman
|09.30||Creating a Unique Impact Programme|
Brett Beach, Director, MIA
|10.00||An overview of the changing landscape of technology in the production of industrial chocolate|
Andréa Pernot-Barry, Datasweet Online GMBH (Germany)
|10.30||ADM 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|
|12.00||A 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
|12.30||Inspiring 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
|1.00||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, Euromonitor International (UK)
|01.30||Lunch 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|
|02.45||The 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)
|03.15||Update on UK Government sugar reduction quotas and subsequent impact on the chocolate market|
Louise Allen, 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|
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.
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.
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.
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.
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
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.
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.
Speaker: Ben Daniels Managing Director Ritter Sport UK & IRE
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: To be confirmed.
Paper title: Update on UK Government sugar reduction quotas and subsequent impact on the chocolate market
More Information to come shortly.
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.