Calolziocorte, October 12, 2017 – A busy schedule of meetings and debates characterized the 2017 edition of the London Chocolate forum, the international conference organized by Kennedy’s Confection Magazine with the aim of bringing together the major players in the cocoa and chocolate industry. Among the main sponsor of the forum GSR Cocoa Machinery, who attended the event aware of the relevance such a conference could have on its path of continuous updating.
Many topics were discussed on the stage at The Crystal in London. The agenda started from the results of consumers’ survey regarding their today’s chocolate preferences and tastes and it later moved to the presentation of the brand new Ruby Chocolate by Barry Callebaut; other discussed topics were the crucial theme of sustainability and the topic of food’ sugar content, a factor that could revolutionize the manufacturing industry over the next few years. A very perceived issue in England, where there is great concern about the percentage of sugar in snacks, drinks and chocolate. Hence wide scope was dedicated to further research into this field, which has shown that sugar is an important structural component of chocolate. The challenge is therefore addressed to producer companies that in the coming years should find the right combination of factors allowing so the correct compromise between taste and sugar, even if someone already speaks of a potential chocolate without sugars and fats to be presented on the market next year.
During the lectures it was also explained why chocolate is such a profitable industrial sector: $ 98bn worldwide of which $ 35bn produced in the sole Europe in 2016, with flourishing prospects for the future. Specifically, it is estimated that between 2017 and 2022, chocolate will have increasing opportunities in Asia, the Middle East, Africa and Australasia, while in Europe there will be an increase in its value over its sales volumes. During the show many case studies were presented and they highlighted the ever-growing focus on chocolates able to differentiate themselves based on quality, ethics, sustainability and sociality: examples of these trends are chocolates with the addition of flowers, vegetables and quinoa. To this end, GSR was a pioneer of the future: almost fifteen years ago, the company decided to introduce pressing lines specifically designed for those laboratories and handicrafts realities that wanted to create special chocolates, designed for those market niches interested in finding an unconventional product able of surprising and meeting new customer’s tastes.
Among the speakers of the day C.R.E.E.R., an association operating in Côte d’Ivoire devoted to helping exploited, abused and trafficked children. The organization aims to be self-sufficient as possible even if the costs of running the center are high. Due to that reason many companies chose to contribute to the right cause of the association.
“We are delighted to have taken part to this edition of the London Chocolate Forum. First of all we have to thank Kennedys and its team, especially Angus, for the impeccable organization and the attention they have shown in every single detail. The LCF was formed by a selected audience who could make the most of the discussion, touching the developments in the industry while activating great opportunities for business link; thanks to this participation we can confirm that we have consolidated our network of contacts”- said Luigi Turla, CEO of GSR Cocoa Machinery, adding – “On this occasion we chose to make a donation to the association C.R.E.E.R. as we are firmly convinced that in our industry, apart from all business-oriented relationships, there is a strong need for these realities capable of ensuring ethics and respect for human rights; these are aspects that go beyond any industrial logic and which must necessarily represent values indispensable for every actor in this area.”