FTAA Hot Topics - The Science Behind Food & Confectionery: Ingredients to Innovation

FTAA Hot Topics - The Science Behind Food & Confectionery: Ingredients to Innovation

 "Where confectionery expertise meets broader food innovation"

Thursday 4 June 2026

3pm Start, networking to follow at 5pm onwards

Join food and confectionery professionals from across the industry for a high‑impact workshop delivering practical insights, expert perspectives, and meaningful connections.

This session will cover:

• Raw materials used across food and confectionery
• How and why fats are selected in different product applications – key focus on fats used in chocolate, compound, fillings and more
• How to identify fats in finished products
• Key sustainability insights shaping the industry
• The market forces and trends influencing 2026 and beyond

Designed for professionals across R&D, technical, procurement, QA, and commercial roles, this workshop delivers the knowledge and conversations that will help you stay ahead.

Food and Beverages are included.