Simon Wright Position: Chairman Simon Wright will be chairing the London Chocolate Forum for the fourth time. With his extensive expertise and unwavering commitment to sustainable chocolate, Simon's leadership is set to ensure another successful and insightful forum. Simon Wright, a renowned brings a wealth of knowledge and Simon has been instrumental in the development of private-label chocolate bars for supermarkets sustainable and ethical chocolate production is evident through his involvement in the establishment of Green & Black’s, known for its organic chocolate, and Divine, a pioneer in Fairtrade chocolate. Simon's contributions extend their So Organic range, further promoting sustainable food includes a degree in Food Science & Nutrition, and he holds prestigious positions as a Fellow of the Institute of Food Science the Guild of Food Writers.
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Association Standards Board, chairs the Oversight Committee of Fairtrade International, and sits on the main board of the Fairtrade Foundation. Simon also judging panel and is a member of Defra’s Expert Group on Organic
Tim Van de Gehuchte Position: International Sales & Marketing Manager, Meurens Natural
chocolate but concerned about environment? At the upcoming London Chocolate Forum 2024, Tim Van de Gehuchte from Meurens Natural will delve
into the innovative solutions reshaping the world of chocolate, making it healthier and more sustainable than ever before. As more consumers seek to balance indulgence with well- being, the demand for low-sugar, health-conscious treats is on the rise. Tim will reveal how Meurens Natural is pioneering the creation of delectable low-sugar chocolates that don’t compromise on taste. chocolate without the guilt—this But the revolution doesn’t stop at sugar content. Vegan chocolate just among those committed to a carbon footprint. Tim will discuss how choosing vegan chocolate is a delicious, simple step toward ingredients like oat and millet— low-maintenance crops that not production but also enhance the texture and nutritional value of
Dr Najet Mahmoudi Position: Instrument Scientist at the ISIS Neutron and Muon Source science behind what makes chocolate so irresistible? At
the London Chocolate Forum 2024, Dr. Najet Mahmoudi, an Instrument Scientist at the ISIS Neutron and Muon Source, will into the microscopic world of chocolate. At ISIS, scientists harness the power of neutrons and muons to investigate materials at the atomic level. Neutrons, in particular, are food products like chocolate allows researchers to explore the microstructures that give chocolate its distinctive texture and melt-in-
In her talk, Dr. Mahmoudi will share groundbreaking research on how neutron studies are revealing the hidden secrets of chocolate. One highlight includes a recent process—a crucial step in interact within the chocolate leading to more consistent and desirable textures.
are unlocking new possibilities in
Kennedy’s Confection August/September 2024 11
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