With cocoa bean prices at record highs and the outlook remaining uncertain, the global chocolate industry is actively seeking new ways to deliver the taste, texture, and delight of chocolate. This has led to exciting developments in alternative ingredients—from plant-based and cell-culture innovations to novel fermentation and synthesis approaches. While these new ingredients are promising, evaluating their performance on industrial equipment is essential to fully understand their potential for developing innovative chocolate solutions.
To help accelerate the transformation, Bühler has launched the New Chocolate Challenge – a North American open innovation program bringing together start-ups, established industry partners, and thought leaders to explore, test, and validate disruptive new chocolate ingredients.
Step onto the global stage and showcase your innovation to a distinguished jury of North America’s chocolate industry leaders. If selected, your startup could be one of three to advance to full-scale trials at the renowned Bühler Chocolate Research and Training Center in Switzerland, where your ingredients will be tested on state-of-the-art industrial equipment.
This is your chance to prove the potential of your creation, gain invaluable insights, and collaborate with the brightest minds in chocolate. The journey culminates with a confectionary partner transforming your ideas into real chocolate delights, which will debut at an exclusive showcase tasting event—bringing together all key stakeholders for a celebration of discovery, feedback, and new possibilities.
Who should apply
- Your company is developing groundbreaking or novel ingredients specifically designed for chocolate products.
- You are prepared to demonstrate and test your ingredient innovations using industrial-scale manufacturing equipment.
- If chosen, your team is able to commit the necessary time and resources to participate in a full week of trials at the Bühler Chocolate Research and Training Center in Switzerland during the week of October 6.
Program Timelines
- Start-up call open until August 22: Start-ups from around the globe are invited to submit novel ingredient solutions.
- Selection by the Jury of industry players: week of September 1. As a jury member, you will assess up to 25 start-up proposals and provide critical feedback.
- Product Development in Switzerland: week of October 6. The top 3 selected start-ups will prototype and test their innovations at the Bühler Chocolate Research and Training Center in Switzerland, using industrial-scale equipment.
- Showcase Event (Week of November 10, location TBC): Final products and learnings will be presented at a special event, bringing together all participants and stakeholders for a tasting and open discussion.
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
