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Chocotec 2024: the industry get-together for the chocolate industry

From 10 to 12 December 2024, Cologne was once again the source of inspiration for new product ideas and processes. Around 350 participants from 25 countries learnt about new trends and market developments. Expertise was expanded in the best possible way. The event is also an ideal communication platform for the entire value chain. In addition to the extensive lecture programme, Chocotec offered the best conditions for exchanging ideas with other congress participants.


The first day, on which Andreas Bertram, Managing Director of ZDS e.V., and Christa Schuster-Salas (Infopoint Kakao und mehr) welcomed the audience, was characterised by valuable information on the raw materials cocoa and hazelnuts. She and Dr Torben Erbrath from the Bundesverband der Deutschen Süßwarenindustrie e.V. took over the moderation.

Prof. Dr Erich Windhab, ETH Zurich Laboratory of Food Process Engineering, reported on successes in the use of the cocoa fruit and its ingredients in order to dispense with sugar. As the shells are also to be used for this purpose, it is a novel food that has to go through the authorisation process.

Shawn A. Mehlenbacher, Oregon State University, USA, explained the diversity of hazelnut varieties, citing all the advantages and disadvantages. The variation in kernel content is impressive. He also presented new varieties that might be attractive to some users. For example, the kernel content of the McDonald and Sacajawea varieties averages over 50 %, while other varieties are well below this value.

In his presentation on the third day, Roland Laux from the Swiss company Re-Nut AG offered solutions that utilise new material flows, with the topic of novel food also playing a role here. He utilises the shells of almonds and nuts after roasting and mixing with water to produce flour, paste or drinks, depending on the desired viscosity. The shells provide a higher fibre content, but they also contain fats whose fatty acid composition is nutritionally valuable. Before the shells are ground, they are steam treated to reduce germs, but a number of questions remain: What about the acrylamide and heavy metal content? As nuts are often contaminated with mycotoxins, there is still a need for research here too. Overall, however, this is a lucrative approach to sustainability.

Another session focussed on the quality of cocoa and which techniques can complement the tried and tested ones, whereby artificial intelligence technology can provide good service. This applies, for example, to the digital analysis of the cocoa cut sample. Optical techniques and AI can be used to optimise controls, as Tobias Jaeuthe, QVisions GmbH, reported. These systems ensure that both halves are definitively analysed during the quality test after the guillotine separation.

Dr Torben Erbrath shed light on the implementation of which has been postponed by a year. He pointed out the effects on the affected companies. Everything with a customs tariff number starting with 18 will be concerned. Small companies are only required to comply from 30 June 2026, while large companies are already required to comply from 30 December 2025. Curiously, this means that white chocolate is not included. It remains to be seen whether the other six raw material sources besides cocoa, palm and wood in general, will remain. Ultimately, the range is to be expanded at a later date. The inspection authority, namely the BLE, has already been authorised 57 positions. It remains to be seen whether they will be able to cope with the flood of data, although AI will soon find its way in, according to his comments.

"Quality tests for the sensory evaluation of cocoa and chocolate products – challenges and opportunities" was the topic of Karin Chatelain, Zurich University of Applied Sciences. She gave an excellent account of how suitability testing should take place within the cocoa and chocolate value chain. A number of challenges need to be overcome:
• Definition and selection of suitable test samples (cocoa and chocolate)
• Logistics for sample despatch and storage conditions
• Harmonisation processes require time and continuity

This examination ultimately results in opportunities, e.g. a contribution to sustainable and high-quality value creation, the building of trust between different players in the value creation network as well as joint learning and the development of sensory analyses of cocoa and chocolate products.

A great deal of space was given to the topic of ‘Alternative raw materials to traditional chocolate’. The company Planet A Foods GmbH has been very successful on the market for several years. Dr Sara Marquart reported on oat-based chocolates with a similar taste. She was followed by a presentation from Ross Newton, NuKoKo. The British company offers products that are based on sustainable cocoa-free chocolate made from field beans. In principle, the processes are similar to those for cocoa. There is a major advantage in terms of the carbon footprint and therefore sustainability, as these are local crops. The flavour profile of the product made from field beans is in no way inferior. The alternative is suitable as a coating, e.g. for ice cream.

During the long breaks, there was ample opportunity to seek dialogue at the more than 40 company stands. The breaks were enriched by poster presentations from renowned colleges and universities. Here, current research results were visualised in the form of posters. Excitement is already building for the 25th edition in 2026. Chocotec is expected to take place at the beginning of December 2026.


The Congress Centre at Koelnmesse was packed for the three days. The Congress Centre at Koelnmesse was packed for the three days.
Hauke Will, Alfred Ritter GmbH & Co. KG, introduced the plantation in Nicaragua, which has been in operation since 2012. The audience was visibly impressed by this success story. Hauke Will, Alfred Ritter GmbH & Co. KG, introduced the plantation in Nicaragua, which has been in operation since 2012. The audience was visibly impressed by this success story.
Dr Morten Daugaard Andersen, AAK Denmark, gave a lecture on new findings on cool-melting palm-based filling fats and used chairs to illustrate the crystal formation of triacylglycerides. Dr Morten Daugaard Andersen, AAK Denmark, gave a lecture on new findings on cool-melting palm-based filling fats and used chairs to illustrate the crystal formation of triacylglycerides.
Dr Torben Erbrath, Bundesverband der Deutschen Süßwarenindustrie, was not only the moderator, but also cleared up the thicket surrounding the deforestation directive in his presentation. Dr Torben Erbrath, Bundesverband der Deutschen Süßwarenindustrie, was not only the moderator, but also cleared up the thicket surrounding the deforestation directive in his presentation.
Dr Jörg Klinkmann (left) , August Storck KG, and Prof Dr Eckhard Flöter in an intensive exchange. It may have been about oleogels, as the latter is researching this topic and presented his findings to the audience. Dr Jörg Klinkmann (left) , August Storck KG, and Prof Dr Eckhard Flöter in an intensive exchange. It may have been about oleogels, as the latter is researching this topic and presented his findings to the audience.
Hilke Schacht, Fraunhofer Institut für Verfahrenstechnik und Verpackung,, focussed on oil mobility in nuts and nut products. The main focus here was on measuring and reducing the phenomenon. Hilke Schacht, Fraunhofer Institut für Verfahrenstechnik und Verpackung,, focussed on oil mobility in nuts and nut products. The main focus here was on measuring and reducing the phenomenon.
Dr Sara Marquart, Planet A Foods GmbH, is still on course for success with her company, even if some people are not happy with the Dr Sara Marquart, Planet A Foods GmbH, is still on course for success with her company, even if some people are not happy with the "free from" declaration on their products.
Dr Isabell Rothkopf, Fraunhofer Institute for Process Engineering and Packaging, reported on the use of AI in chocolate production. Dr Isabell Rothkopf, Fraunhofer Institute for Process Engineering and Packaging, reported on the use of AI in chocolate production.
Dr Frank Heckel once again addressed a perennial problem, as the ban on bisphenol A promises trouble for the chocolate industry. He moulded his findings into a poem. (Image: Dr Frank Heckel) Dr Frank Heckel once again addressed a perennial problem, as the ban on bisphenol A promises trouble for the chocolate industry. He moulded his findings into a poem. (Image: Dr Frank Heckel)
 

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