LCF PREVIEW


10:20 – 10:55 Keynote 3: Zero and Minimal Fermentation for Superior Cocoa Qualities and Human Health – Albertus Estes, Cocoa Quality Expert Emerging research indicates that conventional fermentation may not be the only pathway to high-quality cocoa. This keynote examines zero and minimal fermentation techniques, highlighting their ability to eliminate bitterness across processing stages while preserving antioxidant content at higher levels than traditional methods. The session will provide a critical look at the implications for flavor development, nutritional value, and processing efficiency, offering new perspectives for manufacturers, researchers, and innovators in the cocoa and chocolate industry.


10:55 – 11:15 Break & Networking


11:15 – 11:50 Keynote 4: Chocolate, Polyphenols, Flavonols, Heart Health and Savouring – Spencer Hyman, Cocoa Runners Chocolate has long carried a reputation as a “superfood,” with health claims tracing back to its introduction to Europe in the 17th and 18th centuries. This keynote will take a critical look at the history of these claims, before focusing on the scientific evidence that emerged in the late 20th century—particularly the surprising connection between the Iranian Hostage Crisis and research into the cardiovascular benefits of cocoa flavanols. The session will also examine how polyphenol levels can be influenced throughout cocoa processing, from nibs to powders and finished chocolate bars, and why the sensory experience of chocolate may offer valuable clues to its phytonutrient content.


11:50 – 12:35 Panel Discussion: Cocoa Prices & Market Volatility – Moderated by Simon Wright, LCF Chairman This panel will bring together diverse perspectives


12:35 – 13:10 Keynote 5: Story-first Approach in Building a Chocolate Brand – Salomon Kalou and Karina Ferreira, Oumé in conversation with Ndubuisi Kejeh, Mustard


14:55 – 15:30 Keynote 7: Clear growth: How can glasses transform lives?


– Michael


What happens when you build a brand before launching a product? This keynote will explore the creation of Oumé, a story-first lifestyle and chocolate brand co-founded by football icon Salomon Kalou and creative visionary Karina Ferreira, with strategic support from Ndubuisi Kejeh of Mustard. In conversation with Mustard PR, the Oumé team will share how they are redefining what a chocolate brand can be—leading with memory, nostalgia, and community rather than cacao percentages or sustainability metrics. Attendees will gain insight into how Oumé is blending culture, creativity, and commerce to inspire a new kind of legacy for Côte d’Ivoire and beyond.


13:10 – 14:10 Networking Lunch


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across the cocoa and chocolate value chain. Spencer Hyman, Sophie Jewett, and Chris Vincent will share insights on the dynamics shaping cocoa prices today and the challenges and opportunities they create for producers, manufacturers, and retailers. The conversation will explore how market shifts, regulatory pressures, and sustainability goals intersect with pricing, and what this means for the future of the industry.


14:10 – 14:55 Keynote 6: The Future of Traceability in Cocoa — Chris Vincent, President of the World Cocoa Foundation Traceability is no longer a distant goal for the cocoa sector; it is here, reshaping how cocoa is grown, traded, and consumed worldwide. In this keynote, Chris Vincent will explore how regulations such as the EU Deforestation Regulation are transforming supply chains, why national traceability systems are becoming essential and how industry, governments and farmers are working together to build systems that are not just compliant, but inclusive and sustainable. Traceability will move beyond “where cocoa


comes from” to “how it is produced”. It will link forest monitoring, emissions, and human rights into a single digital, predictive framework. Join this session to learn how traceability is unlocking new opportunities, what it means for producers and markets, and why collaboration across the value chain is key to the future of cocoa.


Cooke, Vision Spring Clear vision is often taken for granted, yet for millions of cocoa farmers, poor eyesight limits productivity, income, and quality of life. With the average cocoa farmer now 52 years old, age-related vision loss is a widespread challenge across producing regions. In this keynote, Michael Cooke, Global Director at VisionSpring, will share how access to affordable eyeglasses can deliver a “triple win”: improving farmer livelihoods, expanding rural healthcare access, and strengthening supply chain outcomes. Drawing on VisionSpring’s work screening over 125,000 cocoa farmers, he will highlight why vision correction is not just a health intervention, but a critical enabler of efficiency, financial literacy, and future traceability compliance.


15:30 – 16:05 Keynote 8: York Cocoa Works - the quest for the perfect chocolate bar – Sophie Jewett, York Cocoa Works Driven by a love of chocolate and dis-satisfied with the lack of transparency of commercially available brands Sophie Jewett went on a journey to learn everything she could about chocolate on the quest to find the perfect chocolate bar. Since 2008 the journey has taken many turns, from opening York Cocoa House, exploring cocoa origins around the world to creating and building York Cocoa Works, an open, chocolate manufactory and learning centre. Today York Cocoa Works welcomes chocolate lovers from around the world, all with different tastes and chocolate flavour preferences. Now working with a diverse range of cocoa beans and chocolate flavours the quest for the perfect chocolate continues but has encountered an interesting and ever changing landscape of opportunities, challenges and demands. Excitingly during this time the UK has developed a growing independent chocolate making sector, showing and sharing that production transparency can contribute viable and sustainable impact and business. Sophie will be sharing insights into this journey and experience particularly in light of new research into cocoa flavour, cocoa bean alternative chocolates and an evolving chocolate market.


16:05 – 16:20 Closing Remarks & Wrap-Up Summary of key takeaways, thanks to speakers and attendees.


JAUGUST/SEPTEMBER 2025 • KENNEDY’S CONFECTION • 11


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