All over the world, consumers are fond of Belgian chocolates. Their superior quality and taste is based on the skills, craftsmanship and devotion of their producers. This has inspired researchers of Ghent University to explore the wonders of chocolate scientifically.

Over the past decades, they have built up scientific expertise and have developed an analytical toolbox for chocolate-related research. All this has resulted in 2012 in the founding of the UGent spin-off Cacaolab bvba, a unique small-scale experimental chocolate and fillings production facility.

Combining fundamental knowledge with a strong partnership with the industry, Cacaolab aims to create innovative chocolate products and processes and to stimulate the export potential of chocolate producers.