Choco Tec 2018

Bösch Boden Spies at the Choco Tec

From 3 to 5 December, Cologne was once again the capital of European "chocolate celebrities". The focus was on various textures and the question of how to reduce the sugar content of chocolate without impairing its taste. Two topics on which the Bösch Boden Spies experts around ITC director Kay Schumacher have a lot to say.

Chocolate – the Germans’ favourite sweet – is facing turbulent times. On the one hand, consumers always expect new, innovative products and unusual taste and texture experiences, while on the other, politicians are pushing for a significant reduction in the amount of sugar, salt and fat in food. A trend that is also reflected in the purchasing behaviour of consumers, who like to keep a clear conscience even when snacking. In order to be successful in the long term, a product must combine several trends, whereby neither taste nor appearance is expected to be less than perfect.

The experts from Bösch Boden Spies’ Ingredient Technology Center (ITC) recognized this and presented five impressive product concepts at Choco Tec 2018, showing how to implement the various trends in the chocolate sector. In his lecture “texture in focus”, Kay Schumacher explained how the use of fruits, nuts and seeds can create multisensory experiences and how manufacturers can turn their confectionery into hip taste experiences while taking current trends into account.

Product concepts

What's the ITC?

The Ingredient Technology Center, which went into operation in 2017, is IFS-certified and unique in the industry as an in-house project. With its extensive equipment, the ITC offers the necessary space for innovation: the development team analyses the technological properties of fruit and nut raw materials and their effects on the end product and the manufacturing process on a daily basis. In addition, the experts regularly prepare case studies and develop product prototypes – always with an eye on current trends, functionalities and new application possibilities. Customers can now experience this live during the workshops.