About this Event
On 19 February 2026, 12:00–14:00 (CET), this expert workshop dives into one of the most critical and often underestimated topics in the cocoa and chocolate sector: contaminants and residues in raw cocoa and their regulatory and practical implications.
In his keynote, Dr. Frank Heckel, Head of the LCI Cologne, provides a clear and practice-oriented overview of relevant contaminants and residues in cocoa, including heavy metals, mineral oil hydrocarbons, mycotoxins and pesticide residues, and explains how they are handled under current EU food law.
Dr. Silke Elwers (COOKO) complements this perspective with concrete insights into the points of entry along the cocoa value chain—from origin to processing—highlighting when and where contamination occurs and how it can be effectively minimized. The workshop concludes with an interactive exchange with participants, focusing on real-world experiences, open questions, regulatory outlooks and practical strategies for risk mitigation.
Target Audience
This workshop is aimed at chocolatiers, cocoa traders, manufacturers, quality managers, and food safety professionals. This session equips you with the knowledge needed to protect product quality, ensure compliance,informed sourcing and processing decisions in an increasingly regulated market.
Event Venue & Nearby Stays
Beurs van Berlage, 243 Damrak, Amsterdam, Netherlands
EUR 60.00
