Reformulation of fillings – creativity and quality in harmony
Reformulation of fillings - Matching creativity & quality
Claudia Delbaere, Cacaolab Belgium
Consumer and taste trends in chocolate in 2024 and beyond
Consumer and Flavor Trends in Chocolate Confectionery in 2024 and beyond
Jan Eckhardt, Givaudan Deutschland GmbH
Flexibility for different packaging styles and applicability of sustainable packaging materials – Success Story – Baratti & Milano
Flexibility for different packaging styles as well as applicability of sustainable packaging materials - Success Story - Baratti & Milano
Herbert Hahnenkamp, SACMI Packaging & Chocolate Swiss SA
Flexible, sealable papers as sustainable packaging solutions for confectionery
Flexible, sealable papers as sustainable packaging solutions for confectionery state of the art | Advantages and disadvantages compared to film packaging | application limits
Martin Heinzemann, Clarus Films GmbH
Implementation of the Supply Chain Due Diligence Act (LkSG)
Implementation of the Supply Chain Due Diligence Act (LkSG)
Johanna Tybussek, Jovity Solutions, D
EFSA new assessment of mineral oil hydrocarbons
EFSA reassessment of mineral oil hydrocarbons
Frank Heckel, LCI
How does alcohol in the filling change the migration of moisture in chocolates and how does this affect storage stability?
How does alcohol in the filling change the migration of moisture in pralines and how does this affect storage stability?
Knut Franke, Leibniz University Hanover
Crystallization under shear – New analytical possibilities for QA and R&D
Crystallization under shear - New analytical possibilities for QA and R&D
Dr. Hartmut Rohse
The first BIO cocoa butter colors – intensive. Stable. Shiny. Of course. Sustainable.
The first BIO Cacao butter colors - Intensive. Stable. Shiny. Natural. Sustainable.
Hans-Jürgen Sopper, ceresAlpin GmbH, D