Ana Vergara, product design and development at Luker Chocolate, will present "Rethinking chocolate from ingredient to functional platform" as part of IFT’s Taste of Science program—a 15-minute session exploring how chocolate’s unique physicochemical properties make it the ideal functional carrier for protein, fiber, reduced-sugar, and other better-for-you applications, Luker says.

The presentation argues that the food industry may have been thinking about chocolate wrong. Chocolate’s combination of pleasure response, fat matrix stability, flavor integration capability, and format flexibility makes it not just the world’s most beloved ingredient, but its most versatile functional platform, the chocolate manufacturer says. The briefs being brought to chocolate manufacturers in 2026—protein integration, sugar reduction, fiber enrichment, multi-sensory texture engineering—demand a level of formulation sophistication that the category has not historically been asked to deliver, it adds. Luker’s Product and Development team showcases how it is ready to meet that demand. The talk will take place at 4.00 pm ET, July 13 at Expo Hall A: Taste of Science Stage.

Chocolate with whey protein: functional indulgence at booth 2378

At its booth, Luker will showcase its chocolate with whey protein, which reportedly integrates 5 g of protein per 30 g serving directly into the chocolate matrix—rather than adding protein as a secondary ingredient. The result is a smooth, premium sensory profile that maintains the taste and mouthfeel of high-quality chocolate while delivering meaningful functional nutrition, the brand notes.

Available at 44%, 45%, and 55% cocoa intensity, with no-added-sugar variants at 45% and 55%, the protein chocolate range is demonstrated in application as protein-coated almonds—aiming to illustrate the versatility of the format across snacking, bar, and coating applications. Luker’s formulation approach—building protein into the chocolate layer—is designed to give product developers a technically robust answer to demand for functional and better-for-you confectionery, the brand explains.

"The briefs we’re receiving from product developers have changed significantly in the past two years. They want protein, they want fiber, they want reduced sugar—and they want it to taste like great chocolate. That’s not a marketing challenge, it’s a formulation challenge. We’ve spent a long time engineering solutions that don’t make you choose between function and flavor, and IFT is the right room to have that conversation," comments Ana Vergara, product design and development project manager at Luker Chocolate.

A sustainability track record to match its innovation story

Luker arrives at IFT FIRST on the back of its strongest sustainability report to date, it notes. Published in April, "Adapting, Transforming, and Evolving" confirms the company has beaten multiple 2027 sustainability targets two years ahead of schedule—including Science Based Targets Initiative (SBTi)-validated 2030 and 2050 climate goals, an 18% reduction in Scope 1 and 2 emissions, and a 16% income increase for 1,599 cocoa-farming families against its 2021 baseline.

For R&D teams and product developers evaluating ingredient partners, the report strives to provide independently verified evidence of supply chain resilience, farm-level traceability, and consistent supply across Luker’s Colombian operations. Luker Trace delivers 100% traceability from farmer to couverture, the company says.

Related: Luker Chocolate hits sustainability goals early