Rethinking Chocolate: How Formulation Efficiency Can Redefine Indulgence

Chocolate manufacturers are under increasing pressure from volatile cocoa prices, sustainability expectations, and the need for stable, efficient production.

In this session, Kasper Strandorf from Palsgaard shares how formulation efficiency can help producers maintain quality, stability, and sensory performance—while improving processing efficiency and cost control. The focus is on how small, targeted formulation changes can deliver measurable improvements in real production environments.

What the session covers

• How formulation choices impact cost, sustainability, and quality
• Improving processing stability and consistency
• Reducing cocoa butter dependency through smarter formulation
• Practical learnings from real application work

About the speaker

Kasper Strandorf
Chocolate & Confectionery Specialist, Palsgaard

Kasper works closely with chocolate manufacturers on formulation efficiency and processing stability, supporting consistent, high-quality production through practical application insight.

Session details

Rethinking Chocolate: How Formulation Efficiency Can Redefine Indulgence
📍 ISM Ingredients 2026, Cologne
📅 03.02.2026 | 12:00 p.m. - 12:20 p.m.