Tuesday, April 21, 2026
| 16:50 | Welcome - Opening of the Inter Praline | ZDS Solingen |
| THE KICK-OFF: INSPIRATION FOR THE FUTURE OF CHOCOLATES | ||
| 17:00 | Advancing product development guidance with AI Sensory (Language: Englisch) | Carolin Critchley, NIQ |
| 17:30 | Unlock the Emotional Power of Chocolate - Consumer insights (Language: Englisch) | Stefanie Engel, Döhler GmbH |
| 18:00 | Get Together Evening and Foyer Exhibition | |
Wednesday, April 22, 2026
| 09:30 | Welcome & Program Schedule | |
| INTERNATIONAL GROWTH MARKETS AND TRENDS | ||
| 09:40 | Redefining Indulgence – Today’s Solutions, Tomorrow’s Possibilities (Language: Englisch) | Dr. Dimitris Lykomitros, CCS, Cargill |
| RAW MATERIALS AND FILLINGS | ||
| 10:10 | Minimisation of filling oil migration through milk components in nougat masses | Dr. Birgit Böhme, Technische Universität Dresden |
| 10:40 | Networking Break & Foyer Exhibition | |
| 11:40 | Authentic insights into the flow and solidification behaviour of chocolate / compound shell and filling compounds under industrial production conditions | Prof. em. Dr.-Ing. Erich J. Windhab, ETH Zürich |
| ALTERNATIVE AND STATE OF THE ART PRODUCTION PROCESS / PROCESS TECHNOLOGY | ||
| 12:10 | Innovative chocolate creations: One-shot technology for outstanding pralines and bars | Dr. Thomas Ahlburg, AWEMA AG |
| 12:40 | Fat bloom in chocolate: Mechanisms, influencing factors and prevention | Christa Schuster-Salas, Infopoint - Kakao und mehr |
| 13:20 | Lunch | |
| 14:20 | Cocoa-free indulgence: Technological innovations and practical implementation | Lukas Göldner, Planet A Foods GmbH |
| 14:50 | Revolutionary plant technology in the field of moulding. The latest plant technology – completely modular and chainless. | Roman Dillmann, Bühler AG |
| 15:20 | Chocolate coating machine: Fast chocolate changeover and reduction in downtime | Manuel Stumpf, Hansella GmbH |
| 15:50 | Networking Break & Foyer Exhibition | |
| 16:30 | Reworktemper | Till Bäumer, Sollich KG |
| 17:00 | Deep insight into chocolate production – riding along on a mould | Viktor Janzen, Winkler und Dünnebier Süßwarenmaschinen GmbH |
| 17:30 | End of the second Day & Festive Dinner | |
Thursday, April 23, 2026
| 09:00 | Welcome | |
| 09:10 | Flavor signatures for confectionery through sensory analysis (Language: Englisch) | Elodie Giret, Prova SAS |
| PROGRESS AND LIMITATIONS IN PROCESS AND PRODUCT DESIGN AND FILLINGS | ||
| 09:40 | Focus on cleaning processes – Current methods for dry production areas and their limitations | Holger Hölzemann, Commercial Food Sanitation L.L.C. |
| 10:10 | The importance of hygienic design as a preventive control measure | Dirk Nikoleiski, Food Hygiene Consulting |
| 10:40 | Holographic Surface Design on Chocolate – Potential and Limitations of Polymers | Dr. Sarah Schroeder, Julia Gebauer, Agathon Moulds |
| 11:10 | Coffee break & Snacks | |
| 11:40 | Effect of different tempering practices on the crystallization properties of chocolate; Application on enrobed biscuits (Language: Englisch) | Dr. Eleni Ioannidi, Aasted ApS |
| GENERAL CONDITIONS PACKAGING & PACKAGING LAWS | ||
| 12:10 | Application of Spinning Machines in Fine Chocolate Confectionery | Markus Gebhart, Hans Brunner GmbH |
| 12:40 | Confectionery packaging for the future - flexible packaging designed for recycling | Michael Gruber und Dr. Nicolas Reinhardt, Constantia Flexibles Group GmbH |
| 13:10 | End of the Congress | |
Subject to changes – Program will be updated regularly!