Start Date:24/09/2026
Start Time:3:00 PM CEST
Duration:45 minutes
Abstract:
The chocolate and confectionery industry is facing unprecedented challenges, with volatility, supply availability, and market uncertainty driving manufacturers to re-evaluate their ingredient strategies. While Cocoa Butter Equivalents (CBEs) have traditionally been viewed primarily as a cost-management solution, their value extends far beyond economics. Join AAK's experts for an educational webinar exploring the role of CBEs in modern chocolate and confectionery formulations. During this session, we will examine how CBEs can help manufacturers maintain product quality, support supply resilience, improve bloom resistance, and create more consistent sensory experiences in an increasingly volatile market. Drawing on AAK's extensive expertise in chocolate fats and applications, our speakers will share practical insights into the functionality of CBEs, their compatibility with cocoa butter, and the formulation opportunities they offer across a wide range of chocolate products. Attendees will gain a deeper understanding of how CBEs can contribute to long-term business resilience while continuing to meet consumer expectations for quality and indulgence. Whether you work in R&D, product development, procurement, manufacturing, or marketing, this webinar will provide valuable perspectives on navigating today's challenges and unlocking the full value of Cocoa Butter Equivalents. Register now and discover the value of Cocoa Butter Equivalents beyond cost.
General Enquiries:
marketing@cnsmedia.com
Speakers
 Virginia Mellado Global Marketing Manager CCF & Bakery AAK With extensive experience in chocolate and confectionery markets, Virginia Mellado helps customers and industry partners navigate evolving market challenges and identify opportunities for growth. As Global Marketing Manager for Chocolate, Confectionery Fats & Bakery at AAK since 2022, she works at the intersection of market insights, business strategy, and customer needs, translating industry trends into actionable opportunities and value-creating solutions for chocolate manufacturers worldwide.  Morten Daugaard Andersen Principal Research Scientist, CCF AAK Ever since starting at AAK AB in 2007 Morten Andersen’s work has focused on improving the understanding of the triangular cross field between the fat phase, the performance on the confectionery production line and the micro and macro-scale properties of the confectionery application. These insights have been and are the cornerstones in AAK’s aim to bring value to the confectionery industry. As a global developer for confectionery solutions, Morten has been part of the development of nominated and award-winning confectionery solutions.  Anne Brødsgaard Global Portfolio Manager CCF & Bakery AAK Anne Brødsgaard is Global Portfolio Manager for Chocolate & Confectionery Fats and Bakery within Commercial Development & Innovation at AAK. She combines market insights, customer needs, sustainability ambitions, and innovation to shape portfolio strategies and drive value creation across AAK’s plant-based oils and fats business. Anne is passionate about helping customers navigate evolving market dynamics through responsible sourcing, innovative ingredient solutions, and strategic portfolio development that supports long-term growth and resilience.  Elizabeth Green Senior Journalist CNS Media Elizabeth is a Senior Journalist at CNS Media, which includes FoodIngredientsFirst.com and NutritionInsight.com. Her BA in Broadcast Journalism has given her insights into digital marketing, and both online and print platforms. She enjoys reading and creating articles on consumer trends and ingredient innovation.
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