International Confectionery Magazine has announced that Aaron Adu, Managing Director of the Global Shea Alliance (GSA), will headline its next Confectionery Live session with a presentation on the increasingly vital role of shea in the sustainable confectionery industry. Adu will explore how shea stands out as a stable, eco-friendly alternative to cocoa butter, offering functional versatility in chocolate production at a more cost-effective price point.
During the session, on November 28th, Adu will discuss shea’s role as a “commodity with impact,” one that continues to be grown abundantly across the parklands of Africa. With rising interest in sustainable ingredients, shea has emerged as a natural choice for confectioners due to its complementary functionality with oil palm, as well as its economic and environmental advantages. However, as demand surges, Adu will touch on the potential for demand to exceed supply and the concerted efforts by stakeholders in the shea value chain to support sustainable growth and responsible sourcing.
With his extensive background in strategic planning, sustainability, and advocacy, Adu will share insights into the collaborative initiatives led by the GSA to bolster the shea industry. These efforts include enhancing quality standards, expanding membership, and fostering partnerships aimed at long-term market resilience.
Join us for this engaging and forward-looking session at Confectionery Live to gain valuable insights into how shea is shaping the future of sustainable confectionery. This is an opportunity for industry professionals to understand the potential of shea to enhance product quality, reduce costs, and contribute positively to global sustainability goals.
To attend this FREE online session, register here
