EVENT NEWS
First Portland Craft Chocolate Festival an ‘overwhelming success’
Ranger Chocolate Co. has announced the resounding success of the first annual Portland Craft Chocolate Festival, which drew nearly 2,000 attendees and over 30 exhibitors from across the Pacific Northwest. Over three days, the event united chocolate lovers, makers, and industry professionals in a lively celebration of craft, community, and creativity. Hosted at Portland’s historic Olympic
Mills Building, the festival showcased craft chocolate makers, confectioners, and local food and beverage artisans. The sold-out VIP Meet the Makers evening kicked off the weekend, followed by tastings, demos, and collaborations throughout the festival. Crowds lined up around the block each morning, underscoring Portland’s growing enthusiasm for craft chocolate. “I felt our city was missing a festival that has chocolate at its core — by makers, for
The London Chocolate Forum 2025 unites the global cocoa and chocolate industry
The London Chocolate Forum 2025 once again proved itself the premier meeting point for the global cocoa and chocolate value chain. Hosted by Kennedy’s Confection, the event gathered delegates from over 50 organisations, spanning cocoa farmers, sustainability experts, craft chocolate makers, manufacturers, NGOs, and global brands. Attendees included representatives from Barry Callebaut, Divine Chocolate, Rainforest Alliance, Fairtrade Foundation, World Cocoa Foundation, Waitrose, Firetree Chocolate, and AAK International, among others. Conference highlights featured keynote addresses from leading
voices in the sector, including Chris Vincent, President of the World Cocoa Foundation, who spoke on “The Future of Traceability in Cocoa”. Additional speakers such as Andrea Camacho (Luker Chocolate), Dr. Fiona Lahive (University of Reading), Sophie Jewett (York Cocoa Works), Spencer Hyman (Cocoa Runners), and Salomon Kalou (Oumé) explored topics from climate resilience and farmer livelihoods to innovation and storytelling. Panels and discussions examined traceability technology, climate
adaptation, and social impact initiatives — reinforcing the industry’s collaborative spirit and commitment to sustainable growth. “This forum shows how dynamic and interconnected the cocoa value chain truly is,” said Charles-Daniel Tchen, Founder of Gabon Cacao & Sugar Company. Kiran Grewal, Editor of Kennedy’s Confection, added: “To have so many parts of the cocoa and chocolate world in one room — sharing insights and optimism — is what drives progress.” The 2025 Forum reaffirmed its reputation as a cornerstone
event for innovation, sustainability, and collaboration in the global chocolate industry.
makers,” said George Domurot, founder of Ranger Chocolate Co. “The response was overwhelming and shows Portland’s deep appetite for the craft chocolate movement.” Festival highlights included guided tastings,
live demonstrations, and a bustling marketplace of bean-to-bar chocolates, bonbons, spirits, and artisan foods. Attendees learned about ethical sourcing, sustainability, and craftsmanship through immersive experiences and discussions
with industry leaders. A series of panel talks connected
makers with experts in retail, business, and finance, offering valuable mentorship to emerging brands. Each attendee received a wooden token to
vote for the Fan Favourite exhibitor. This year’s Top 10 included Ranger Chocolate Co., Bees & Beans, Creo Chocolate, Missionary Chocolates, Oregon Bark, Stache Chocolate, Wildwood Chocolate, Portland Caramel Company, Sh’mallow, and SiBEiHO — OMG! The festival was supported by Prosper
Portland, PNC Bank, and sponsors including Bees & Beans, Oregon Bark, The Meadow, Elephant’s Deli, and Business Oregon. “We’re already looking ahead to next
year,” Domurot added. “Portland deserves a permanent place on the national craft chocolate map.”
Palsgaard to showcase cost-Saving, sustainable emulsifiers at Gulfood Manufacturing 2025
Palsgaard will demonstrate the cost-cutting and sustainability potential of its emulsifiers and stabilisers at Gulfood Manufacturing 2025 (4–6 November, Dubai, Hall 6, Stand C6-4). Used worldwide, these solutions enhance sensory qualities, extend shelf life, and optimise cost-in-use, helping manufacturers address challenges like cocoa shortages. Highlights include pistachio chocolate with Palsgaard®
AMP, which reduces cocoa butter usage while maintaining texture and flow, offering substantial cost savings. In bakery, Palsgaard’s emulsifiers extend shelf life, reduce food waste, and lower energy use. In dairy, Palsgaard® Creamer improves mouthfeel while reducing fat. For ice cream, their systems enhance creaminess, stability, and melting resistance. Palsgaard will also join a panel on the future of food
innovation. Tolga Tanriover, Regional Director, said: “From chocolate to ice cream, our emulsifiers help create delicious, stable products while cutting high-cost ingredients, saving money, and supporting sustainability.”
OCTOBER 2025 • KENNEDY’S CONFECTION • 9
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