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.
