LCF 2026 PREVIEW
THEME 2 THE COCOA CHALLENGE The second part of the programme moves from the consumer to the foundation of the chocolate industry itself: cocoa. Speakers will examine farmer resilience, retailer responsibility, regulation, the economics of sustainability and the future of global cocoa production.
11:40 – 12:10 Jason Archie Acheampong, Head of Market Based Solutions, Fairtrade Foundation Going Deeper, Staying Longer: The Power of Retailer Commitment to Cocoa Producers Examining how longer-term partnerships and shared responsibility across the value chain can move cocoa sustainability beyond short-term interventions.
12:10 – 12:40 Nicko Debenham, Managing Director, Sustainability Solutions With the Imminent Arrival of EUDR, How Will We Maintain the Ability to Trade Cocoa? A look at the practical implications of EUDR for cocoa businesses and what the industry needs to consider as regulation reshapes how cocoa is sourced and traded.
12:40 – 13:10 Dougal Freeman, Vice President of Operations, WCF Who Pays
A FORUM LIKE THIS REMINDS US HOW DYNAMIC AND
INTERCONNECTED THE COCOA VALUE CHAIN TRULY IS — AND WHY COLLABORATION, INNOVATION, AND RESILIENCE WILL BE ESSENTIAL IN THE YEARS AHEAD
- CHARLES-DANIEL TCHEN, FOUNDER, GABON CACAO & SUGAR COMPANY
13:40 – 14:40 Lunch
THEME 3 CRAFT, INNOVATION & THE FUTURE OF CHOCOLATE The afternoon turns towards the opportunities emerging from within the chocolate industry — from the growing craft chocolate movement to fermentation, new uses for the cocoa fruit and the potential to create greater value from existing resources.
14:40 – 15:25 Isobel Carse Owner & Chocolate Maker, Dormouse Chocolates | Chair, Craft Chocolate Makers Association UK & Ireland.
With:
How fermentation can unlock greater value from cocoa, enhance flavour development, create new ingredients and make better use of cocoa side streams.
15:55 – 16:25 David Greenwood Haigh, Founder, Coeur de Xocolat Creating More Value from the Whole Cocoa Fruit Exploring the potential of the cocoa fruit beyond the bean, and how new applications for previously underused parts of the fruit could create value for manufacturers, consumers and cocoa- growing communities.
for
S u s t ainable Cocoa?
Rethinking
the Economics of Resilience Exploring the financial realities behind cocoa sustainability and asking where responsibility for building a more resilient cocoa supply chain should sit.
13:10 – 13:40 Martin Gilmour, Director, Chase Cocoa Consulting The Future of Global Cocoa Production Looking at the longer-term outlook for c o c o a production, including planting material, agroforestry, agronomy, pests and disease, soil fertility, flavour and quality.
Joanna Brennan — Pump St Chocolate
Spencer Hyman — Cocoa Runners
Tom Couch — Beancraft Chocolate
Why a Craft Chocolate Association? A 45-minute discussion exploring the development of the UK and Irish craft chocolate sector, why the new Craft Chocolate Makers Association was established, what collaboration can achieve and where the movement goes next.
15:25 – 15:55 Andy Clayton CEO, Fermtech Fermentation: Making Chocolate More Sus tainable Without Changing What Consumers Love
IT’S BEEN A FASCINATING DAY, I’VE MET LOADS OF
VERY INTERESTING PEOPLE, AND IT’S GREAT TO SEE SUCH A THRIVING CRAFT CHOCOLATE MARKET IN THE UK
– CHRIS VINCENT, PRESIDENT, WORLD COCOA FOUNDATION
AUGUST/SEPTEMBER 2026 • KENNEDY’S CONFECTION • 11
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