{"id":5621,"date":"2024-02-05T14:40:41","date_gmt":"2024-02-05T13:40:41","guid":{"rendered":"https:\/\/interpraline.de\/program-2026\/"},"modified":"2026-04-20T14:47:16","modified_gmt":"2026-04-20T13:47:16","slug":"program-2026","status":"publish","type":"page","link":"https:\/\/interpraline.de\/en\/program-2026\/","title":{"rendered":"Program 2026"},"content":{"rendered":"

Tuesday, April 21, 2026<\/h3><\/div><\/div><\/div><\/div><\/div>

16:50<\/b> Welcome – Opening of the Inter Praline
\n<\/span><\/span><\/span>ZDS Solingen<\/span><\/span><\/span><\/span><\/p>\n

The Kick-off: Inspiration for the future of chocolates<\/b><\/span><\/span><\/p>\n

17:00<\/b> Advancing product development guidance with AI Sensory (Language: Englisch)<\/span>
\nCarolin Critchley, NIQ
\n<\/span>
\n17:30<\/b> <\/span>Unlock the Emotional Power of Chocolate – Consumer insights (Language: English)
\n<\/span>Stefanie Engel, D\u00f6hler GmbH<\/span><\/p>\n

18:00<\/b> <\/span>Get Together evening and foyer exhibition<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>

Wedenesday, April 22, 2026<\/h3><\/div><\/div><\/div><\/div><\/div>

09:30<\/b> Welcome & Program Schedule<\/p>\n

International growth markets and trends<\/b><\/span><\/p>\n

09:40<\/b> Redefining Indulgence \u2013 Today\u2019s Solutions, Tomorrow\u2019s Possibilities (Language: English)
\nDr. Dimitris Lykomitros, CCS, Cargill<\/span><\/p>\n

Raw materials and fillings<\/b><\/p>\n

10:10<\/b> Effect of Milk Components on Fat Bloom in Filled Chocolate
\nDr. Birgit B\u00f6hme, Technische Universit\u00e4t Dresden<\/span><\/p>\n

10:40<\/b> Networking break & foyer exhibition<\/p>\n

11:40<\/b> 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 Z\u00fcrich<\/span><\/p>\n

Alternative and state of the art production process \/ Process technology<\/b><\/p>\n

12:10<\/b> Innovative chocolate creations: One-shot technology for outstanding pralines and bars
\nDr. Thomas Ahlburg, AWEMA AG
\n<\/span>
\n<\/span>12:40<\/b> Fat bloom in chocolate: Mechanisms, influencing factors and prevention
\nChrista Schuster-Salas, Infopoint – Kakao und mehr<\/span><\/p>\n

13:20<\/strong> Lunch<\/p>\n

14:20<\/b> Cocoa-free indulgence: Technological innovations and practical implementation
\nLukas G\u00f6ldner, Planet A Foods GmbH<\/span><\/p>\n

14:50<\/b> Chocolate coating machine: Fast chocolate changeover and reduction in downtime<\/span>
\nWaldemar Breckel, Hansella GmbH<\/span><\/p>\n

15:20<\/b> Networking break & foyer exhibition<\/p>\n

16:00<\/b> Reworktemper<\/span>
\nTill B\u00e4umer, Sollich KG<\/span><\/span><\/p>\n

16:30<\/b> Unlocking the next generation of chocolate with emulsifiers<\/span><\/span>
\n<\/span>Kasper Stranddorf, Palsgaard<\/span><\/span><\/p>\n

17:00<\/b> End of the second day & festive dinner<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Thursday, April 23, 2026<\/h3><\/div><\/div><\/div><\/div><\/div>

9:00 <\/b><\/span>Welcome<\/span><\/p>\n

9:10<\/b> <\/span>Flavor signatures for confectionery through sensory analysis (Language: English)
\nElodie Giret, Prova SAS<\/span><\/p>\n

Progress and limitations in process and product design and fillings<\/b><\/span><\/p>\n

9:40 <\/b><\/span>Focus on cleaning processes \u2013 Current methods for dry production areas and their limitations<\/span>
\n<\/span>Holger H\u00f6lzemann, Commercial Food Sanitation L.L.C.<\/span><\/p>\n

10:10<\/b> <\/span>The importance of hygienic design as a preventive control measure
\n<\/span>Dirk Nikoleiski, Food Hygiene Consulting
\n<\/span><\/span>
\n<\/span><\/span>10:40 <\/b><\/span>Holographic Surface Design on Chocolate – Potential and Limitations of Polymers
\n<\/span>Dr. Sarah Schroeder, Dr. Julia Gebauer, Agathon Moulds<\/span><\/p>\n

11:10<\/b> Coffee break & snacks<\/span><\/p>\n

11:40<\/b> <\/span>Application of Spinning Machines in Fine Chocolate Confectionery”
\n<\/span>Markus Gebhart, Hans Brunner GmbH<\/span><\/p>\n

12:10<\/b> <\/span>Confectionery packaging for the future – flexible packaging designed for recycling
\nMichael Gruber und Dr. Nicolas Reinhardt, Constantia Flexibles Group GmbH<\/span><\/p>\n

12:40<\/b> End of the congress<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/span>Subject to changes – program will be updated regularly!<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-5621","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/pages\/5621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/users\/91"}],"replies":[{"embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/comments?post=5621"}],"version-history":[{"count":22,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/pages\/5621\/revisions"}],"predecessor-version":[{"id":5807,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/pages\/5621\/revisions\/5807"}],"wp:attachment":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/media?parent=5621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}