Tuesday 05.12.2023, 16.30-20.00 h
Evening Speech
CBD: hype or challenge?
CBD: Hype or challenge?
Michael Salge, AHERZ Chocolate and Cocoa
Artificial intelligence for real chocolates
Artificial intelligence for real chocolates
Gunnar Brune, Tricolore Marketing
Wednesday 06.12.2023, 9.00-18.00 hrs
International markets and trends
Rising consumer trends and how to address them in the chocolate confectionery industry
Rising consumer trends and how to address them in chocolate confectionery
Sandra van Ruiten, Cargill
Confectionery goes 4.0 – creating transparency and added value through the use of platform services
Confectionery goes 4.0 - creating transparency and added value by using platform services
Enrico Franz, Sweet Connect GmbH, D
Praline in the course of time
Delightful insights: The latest market developments for chocolate and pralines
Indulgent insights: The latest market developments for chocolates and pralines
Innova Market Insights B.V.
Production technology from bar to praline
Manufacturing technology - bars - to praline
Klaus-Dietrich Franzmeier, Sollich KG
Mochi – Asian praline variations
Mochi - Asian praline variants
Peter Cleven, Carlton, Food-Technik GmbH
Increasing attractiveness by shine, colors and shapes
Arrangement for in-line measurements of solidification, contraction and mold wall detachment
Arrangement for in-line measurements of hardening, contraction and mold wall detachment
Prof. E. Windhab
Investigation of the causes of gloss inhomogeneities on the surface of chocolate and ways to avoid them
Investigation of the causes of gloss inhomogenities on the surface of chocolate and possibilities to avoid them
Sarah Schröder, DIL e.V.
Customized praline and chocolate moulds
Individualized praline and chocolate molds
Thilo Brückner, Meine Formen GmbH
Extraordinary, decorative effects with hologram chocolate molds from Brunner
Amazing effects with Holographic Brunner Moulds
Markus Gebhart, Hans Brunner GmbH
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
Fillings
Reformulation of fillings – creativity and quality in harmony
Reformulation of fillings - Matching creativity & quality
Claudia Delbaere, Cacaolab Belgium
Functional ingredients in pralines
Functional ingredients in pralines
Dr. Naveen Pessani, olam food ingredients
Innovative, sustainable and delicious chocolate alternative conquers the mass market for consumers
Michael Hampel, Planet A Foods GmbH
Thursday 07.12.2023, 9.00-16.30 h
Food safety & quality assurance
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
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
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
Packaging
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
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
Outlook for 2024
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