On 24 August 2026, the Royal Thai Embassy in Brussels, led by Mr. Paween Thanarat, Minister Counsellor, and Ms. Yaowaluk Suthimanus, Counsellor, accompanied a Thai delegation under the Thailand–Belgium Sensory and Consumer Science Collaboration Initiative to visit Cacaolab. The delegation was comprised of representatives from the Department of Product Development and the Kasetsart University Sensory and Consumer Research Center (KUSCR) at the Faculty of Agro-Industry, Kasetsart University; Food Innopolis; the International Gastronomy Tourism Centre (iGTC); and the Office of Knowledge Management and Development (Public Organization) or OKMD. The group was warmly received by Ms. Claudia Delbaere, General Manager of Cacaolab.

On this occasion, the delegation attended a briefing on Cacaolab’s key roles and presented the respective missions and capabilities of their Thai organizations. They also participated in a bean-to-bar chocolate production workshop, presented Thai chocolate samples for sensory tasting, and discussed prospective areas of cooperation. The discussions focused on elevating and adding value to Thai cocoa across the entire value chain—from upstream production to end-consumers. Key areas of proposed collaboration include characterizing genetics, varieties, terroir, and cultivation practices to identify high-potential fine-flavor Thai cacao; standardizing fermentation processes; and applying sensory and consumer science to analyze flavor profiles and product characteristics aligned with market demands. Both sides agreed to schedule further follow-up meetings to advance these initiatives.

Cacaolab is a research, innovation, and training center for cocoa and chocolate science and technology located in Ghent, Belgium. Its expertise covers the complete process from bean processing to finished chocolate products. Serving as an R&D partner to the industry, Cacaolab offers services in product and process development, quality analysis, and sensory evaluation. Furthermore, Cacaolab serves as a knowledge transfer and training hub for international entrepreneurs and industry experts, promoting innovation, high-quality product development, as well as health-conscious and sustainable production practices.

The Thailand–Belgium Sensory and Consumer Science Collaboration Initiative is an initiative by the Royal Thai Embassy aimed at integrating sensory science, behavioral science, and consumer assessment technologies with Thai product and service innovations—such as food, chocolate, processed agricultural products, and cultural tourism. By establishing joint research networks with leading Belgian institutions including Cacaolab, Ghent University, SENSTECH, and PXL-MAD, the project aims to elevate Thai Sensory Labs into a regional sensory research hub for ASEAN, mitigate business risks for entrepreneurs, add value to Thai products, and drive sustainable economic growth.