Rethinking Chocolate: How Formulation Efficiency Can Redefine Indulgence

Chocolate is under pressure. Rising cocoa prices, sustainability demands, and clean-label expectations are forcing manufacturers to rethink how indulgence is created. What if the answer isn’t less chocolate—but smarter chocolate? This session explores how formulation efficiency can redefine the way chocolate is made, helping producers maintain quality, stability, and sensory pleasure while improving cost and environmental performance. Discover how small formulation changes can deliver big results: reduced cocoa butter usage, improved processing, and more consistent outcomes. Join Kasper Strandorf from Palsgaard as he shares insights and learnings from real applications, offering a fresh perspective on how ingredient innovation can support both profitability and responsibility in modern confectionery production.