The London Chocolate Forum 2026 returns to the London Hippodrome on October 5, bringing chocolate manufacturers, cocoa specialists, suppliers, sustainability leaders and innovators together for a day focused on the forces reshaping the global chocolate industry.

Organised by the team behind Kennedy’s Confection, the annual trade event combines an industry conference, exhibition, innovation showcase and networking programme. Founded in 2011, the London Chocolate Forum has developed into a major meeting place for professionals across the international chocolate manufacturing sector.

London Chocolate Forum 2026 Brings Industry Challenges to the Stage

This year’s programme moves beyond broad discussions about chocolate trends. Confirmed speakers will examine cocoa production, farmer resilience, fermentation, sustainability, consumer behaviour, health trends and the future of craft chocolate.

Together, the sessions reflect an industry navigating significant change — from pressure on cocoa supply chains to emerging technologies and changing expectations about how chocolate is produced, marketed and consumed.

Cocoa Production and Farmer Resilience

Martin Gilmour, Director of Chase Cocoa Consulting, will examine the future of global cocoa production. Drawing on more than three decades of industry experience, his session will address production across major cocoa-growing regions, including issues involving planting material, agroforestry, agronomy, pests, disease, soil fertility, flavour and cocoa quality.

Jason Archie Acheampong, Head of Market Based Solutions at the Fairtrade Foundation, will focus on longer-term retailer commitments to cocoa producers. His session explores how responsibility can be shared across the value chain to help strengthen cocoa resilience rather than relying solely on short-term interventions.

Fermentation and the Future of Cocoa

Fermentation will also take centre stage. Andy Clayton, CEO of Fermtech, will explore how fermentation technology could help the industry extract greater value from cocoa while reducing waste.

His presentation examines opportunities to use cocoa side streams, including shells, to create new flavour-rich ingredients while maintaining the authentic cocoa flavours consumers expect. The subject connects product innovation with the industry’s wider efforts to build a more resilient and sustainable cocoa supply chain.

From Nicaragua to the Whole Cocoa Fruit

Jonas Rosales, who works in cocoa sourcing and sustainability at Islands Chocolate and with Semilla Escuela de Cacao in Nicaragua, will examine Central American cacao with a focus on Nicaragua. His presentation draws on direct sourcing relationships with cooperatives and producers to explore farming, processing, sustainability and Nicaragua’s emerging position in fine-flavour cocoa.

Chocolatier and consultant David Greenwood-Haigh, founder of Coeur de Xocolat, will look at creating more value from the whole cocoa fruit, connecting chocolate with broader discussions surrounding food innovation, health and wellness.

Craft Chocolate Finds a Stronger Voice

The growing craft chocolate sector also has a place on the 2026 programme. Isobel Carse, owner and chocolate maker at Dormouse Chocolates, will participate in a discussion about the role of the newly established Craft Chocolate Makers Association UK & Ireland.

Launched in January 2026, the association aims to encourage collaboration among makers while strengthening representation for the craft chocolate sector. The Forum discussion will consider how industry organisations can support both chocolate makers and cacao farmers.

AI, Generation Alpha and Tomorrow’s Chocolate Consumer

Food futurist Tony Hunter will look beyond today’s chocolate consumer with a presentation examining Generation Alpha, artificial intelligence and emerging food technologies.

His session considers how a generation raised with smartphones, AI and constant digital connectivity could change how food is discovered, purchased and consumed. For chocolate businesses, those changes could influence everything from product development to marketing and customer expectations.

How GLP-1 Drugs Could Affect Chocolate Demand

Changing consumer behaviour will also be examined through the rise of GLP-1 weight-loss treatments. Nutrition consultant Charlotte Radcliffe will discuss their potential effect on chocolate demand, portion formats, purchasing habits and treat occasions.

Her presentation will consider what these changes could mean for manufacturers, including product portfolios, reformulation, marketing claims and regulatory considerations.

Networking and the Innovation Showcase

Alongside the conference programme, the London Chocolate Forum includes an exhibition and innovation showcase, giving manufacturers and suppliers an opportunity to present technologies, ingredients, services and new developments to industry delegates.

Networking remains central to the event, with professionals from chocolate production, manufacturing, sourcing and related sectors gathering to establish partnerships, exchange ideas and discuss challenges affecting the industry.

Who Should Attend?

The London Chocolate Forum is primarily designed for chocolate manufacturers, producers, suppliers, cocoa professionals, chocolatiers, sustainability specialists, product developers and other professionals working within the international chocolate and confectionery industry. It is a trade-focused conference rather than a consumer chocolate festival.

With cocoa production, sustainability, fermentation, AI, changing consumer behaviour and craft chocolate all on the agenda, the London Chocolate Forum 2026 reflects many of the biggest conversations currently facing the chocolate industry.

For industry professionals, the October 5 gathering provides an opportunity to hear different perspectives on those challenges while connecting with the people and businesses working across the international cocoa and chocolate supply chain.