Speakers Corner

Speakers' Corner

In daily sessions, the "Speakers Corner" in Hall 10.1 addresses important topics from the areas of production, processing and packaging.

All presentations are held in English.

Sunday, 28.01.2018

Host: Gill Hyslop, Editor, BakeryandSnacks

(organised by BakeryandSnacks & ConfectioneryNews)

(organised by Innova Market Insights)

Monday, 29.01.2018

organised by: Prof. Andrea Büttner, Fraunhofer-Institut IVV; Dr. Sabine Trupp, Fraunhofer-Institut EMFT

(organised by Nils Bings, lawyer (DWF Germany Rechtsanwaltsgesellschaft mbH)

12:30 p.m.-12:35 p.m.: Opening and chair, Carola Herbst, Projektleiterin Lebensmitteltechnologie, DLG e.V.

12:35 p.m.-1:00 p.m.: A new approach for MOSH/MOAH safety evaluation - Migration Modelling, Ludwig Gruber, Laboratory Manager, Fraunhofer-Institut for Process Engineering and Packaging (IVV))

1:00 p.m.-1:25 p.m.: Methodical development of sensory claims for chocolate products, Leonie Haller, Competence Center Food, DLG e.V.

1:25 p.m.-1:50 p.m.: Filling oil migration in chocolate - impact of chocolate composition, conching and crystallization, Isabell Rothkopf, Fachbereichsleiterin Schokolade, Fraunhofer-Institut for Process Engineering and Packaging (IVV)).

1:50 p.m.-2:00 p.m.: Discussion and Closing, Carola Herbst, Projektleiterin Lebensmitteltechnologie, DLG e.V.

organised by DLG e.V.

Host: Jenny Eagle, Editor of Processing & Packaging, ConfectioneryNews

Tuesday, 30.01.2018

12:00 p.m. – 12:30 p.m.: Opening, Simone Schiller, Geschäftsführerin Fachzentrum Lebensmittel, DLG e.V.

12:35 p.m.-1:00 p.m.: Protein enrichment of snack food, Juliette Rudzick, Advanced Research, German Institute of Food Technologies

1:00 p.m.-1:25 p.m.: Reduction of fat, sugar and salt in food: between feasibility and consumer expectation, Simone Schiller, Geschäftsführerin Fachzentrum Lebensmittel, DLG e.V.

1:25 p.m.-1:50 p.m.: Plant-based alternatives for animal ingredients in confectionery products, Alexandra Kirsch, Sales and Quality Management V-Label Germany, ProVeg International.

1:50 p.m.-2:00 p.m.: Discussion and Closing, Simone Schiller, Geschäftsführerin Fachzentrum Lebensmittel, DLG e.V.

organised by DLG e.V.

2:00 p.m.-2:15 p.m.: Opening Remarks: Overview of the Range Ingredients & Technologies to enhance Nutritional & Medicated Confectionery Products, Georg Herbertz, Herbertz Dairy Food Service

2:15 p.m.-2:40 p.m.: Flavours fo medicated Confectionery Products, Markus Wolters, CURT GEORGI Flavours & Fragrances

2:40 p.m.-3:05 p.m.: Bulk ingredients in nutritional & medicated Confectionary, Dr. Susanne Roelle, TEREOS

3:05 p.m.-3:30 p.m.: Hygienic Systems for Manufacturing functional and medicated Confectionery, Cameron Gilchrist, Baker Perkins Ltd.

3:30 p.m.-3:35 p.m.r: Summary, Georg Herbertz, Herbertz Dairy Food Service

organised by Herbertz Dairy Food Service

Wednesday, 31.01.2018

(organised by Nils Wolgang Bings, Lawyer)

1:00 p.m.-1:15 p.m.:Opening Remarks: Overview of the Range of Milk and Whey Products for Confectionary and Savory Snacks, Georg Herbertz, Herbertz Dairy Food Service

1:15 p.m.-1:50 p.m.: What does the future hold for Butter? Clemens Rück , Süddeutsche Butter & Käsebörse, Hendrik Schulze, Hoche Butter (Uelzena)

1:50 p.m.-2:20 p.m.: The Creative Use of Butter and Butter Derivatives to augment Confectionery, Bakery and Snack Products, N.N., CORMAN

2:20 p.m.-2:50 p.m.: Use of Milk and Whey Products in Confectionery and Snacks - practical Aspects and Benefits, Andréa Pernot-Barry, DataSweet Online GmbH

2:50 p.m.-3:00 p.m.: Summary, Georg Herbertz, Herbertz Dairy Food Service

organised by Herbertz Dairy Food Service