Royal Duyvis Wiener B.V.

24/7 Technical Support Hotline: +31 756 126 133

+31 756 126 126

Koog aan de Zaan (NL)


Taste the ingredient trend

3 – 5 October, 2023 – Koog aan de Zaan
The world of chocolate is always in motion. To help you stay ahead of the curve this course discusses all relevant trends in the food & beverage industry and which new ingredients come with these trends. You will learn about the challenges that some of those ingredients bring and practice hands-on in our Technology Center. Everything you need to keep your delicious signature chocolate on trend.

Bring your own masterclass Taste the ingredient trend


Topics include

Participant fee € 3150,-

*Discounts apply when booking 2 slots or more

Past & Future trends

Never a dull moment in the fast moving world of food & beverage. Learn about the trend in chocolate past, present and future. What are your future consumers expecting and how does that relate to your product?

New ingredients in chocolate

New trends and developments also drive new ingredients to be trailed and tested in chocolate. Stay ahead of the curve and see what is the latest in ingredient development in chocolate. And how that affects your processing

Services include:

Course documentation
Refreshments and   lunch
Team dinner 2nd day

Create and execute recipes ​

How do these new ingredients work in your products? Use the expertise of food technology team to set up your own new ingredient recipe and use the 2000 sqaure metre pilot plant as your own high-tech playground.

Explore the ingredient limitations

Replacing ingredients in your recipe always comes with complications, whether it’s replacing sugar, fat, or dairy. And not just in the taste and structure of your end product, but also during chocolate processing. Let’s discuss what we already know.

Roy Smith – Manager Technology Center

Your trainer

Roy Smith Food Acadamy Specialist

Roy Smith trained at the Van Hall Institute in Food Science and Technology and has a longstanding career in the  cocoa and chocolate industry. After roles at key players in the industry, e.g. Verkade, Barry Callebaut and ADM, Roy joined Royal Duyvis Wiener in 2016 as lead Food Technologist.

We are happy to help

Do you have any questions about the Press Expert Training? Please reach out to us via or +3175 6126 118

Additional information about Covid 19:
We take are taking all precautionary measures  to ensure a safe environment. Group sizes are limited to 10 participants. All guidelines provided by the Dutch government will be adhered to.