The future of chocolate and sweets manufacturing is set to unfold at ProSweets Cologne 2025, happening from February 2-5. This premier event will bring together industry leaders, pioneering ingredient suppliers, and advanced technology makers under one roof in Cologne, Germany. From groundbreaking machinery to inventive raw materials, ProSweets will showcase the latest innovations designed to keep pace with the rising demand for high-quality and sustainable sweets.
With nearly nine kilograms of chocolate consumed annually by the average German, it’s no surprise that the demand for new and unique chocolate varieties is booming. ProSweets will feature industry-renowned exhibitors like Sollich, Chocotech, and Hansella GmbH, introducing machinery that offers improved efficiency, hygiene, and material conservation. Hansella’s newest machine, designed to maximize cocoa use and reduce waste, addresses both environmental concerns and rising cocoa costs—factors that are reshaping the chocolate industry.
Technology-Driven Flexibility and “Out-of-the-Box” Thinking
Innovative machinery concepts, such as the versatile ConfecVARIO by Winkler und Dünnebier Süßwarenmaschinen (WDS), will also be on display, allowing manufacturers to craft everything from chocolate to gummies on a single machine. The model’s multifunctional cooling and warming capabilities optimize production for a wider variety of sweets, while Selmi’s EX tempering machines offer enhanced flexibility for blending chunky ingredients like nuts and cocoa nibs.
In response to the soaring cocoa prices, suppliers like Prova are developing “cocoa boosters,” which intensify chocolate flavor, allowing producers to use less cocoa without compromising taste. Similarly, revolutionary cocoa-free chocolate alternatives, like ChoViva from Planet A Foods, made from oats and sunflower seeds, offer a 90% reduction in CO₂ emissions, signaling a more sustainable future for sweets production.
Bioreactor Cocoa and Sweet Innovations: A Glimpse Into the Future
Research led by Zurich University for Applied Science is exploring bioreactor-grown cocoa, a game-changer for the sweets industry. By growing cocoa cells in lab settings, scientists aim to sidestep the environmental and quality challenges of traditional cocoa cultivation, potentially reducing food waste and ensuring a stable cocoa supply.
ProSweets will also feature an “Ingredients Special Show” in Hall 10.1, spotlighting chicory root sugar alternatives, fruit pulp, and South East Asian flavors—perfect for trend-conscious sweets producers. Visitors can explore these and more during Sweet Week’s jam-packed event lineup, including expert talks, networking sessions, and live demonstrations of the latest AI-driven production technologies.
For all industry professionals, ProSweets Cologne 2025 offers an exclusive first-hand look at where the sweets market is headed—don’t miss this chance to see, taste, and shape the future of chocolate and sweets production! Save the dates and join the Sweet Week in Cologne for the latest innovations, trends, and business opportunities in the world of sweets and snacks.
