The quarterly workshops take place at ADM’s new Advantage Centre in Liverpool and were run earlier this month following the success of the first set of sessions in May.
The next series of workshops will be held in Q1 of 2011 and will continue to run quarterly for the foreseeable future.
Simon Godden, NPD manager, ADM cocoa classic couverture told ConfectoneryNews.com that the workshops provide a combination of practical hands on work and theoretical background to allow its customers to get the best results out of ADM’s ingredients.
We “identify ways in which various technical processes can help them to make improved products, which not only meet consumer expectations but also, in many cases, can control costs,” Godden added.
Topics covered
According to Godden, health is a major driver for product development for ADM customers next to indulgence and convenience. Working together with other ADM divisions, he said that the company can offer “a whole host of healthy solutions” including no added sugar, fibre enriched products, lower saturated fat coatings and high protein formulations.
Godden explained that ADM can also develop products with bioactive ingredients such as sterols and antioxidants. “Beyond formulation, we address important industry topics such as sustainability and organic chocolate. The topics and formulations covered in our workshops demonstrate to our customers how ADM and its products can respond to the growing demands of consumers,” he said.
Range of experts
As well as cocoa technologists, oils and fats experts are also involved in the project to show how speciality fat systems allow ADM to tailor compound coatings and fillings.
ADM said that colleagues from its health and nutrition division are also available if a customer has an interest in substances such as resistant phytosterols or antioxidants.
In addition to the planned workshops, the company said it also organises seminars and customer specific events at the request of customers.
ADM’s cocoa division supplies cocoa powders, cocoa liquors and cocoa butters and chocolate across six continents and plants across Europe, Africa, North America and Asia.