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 were held in English.

Sunday, 29.01.2017

01:00 p.m.:Opening - Simone Schiller, DLG e.V.

01:05-01:30 p.m.: Market Research 2.0 - authentic, valid & with specific target groups, André Moll, Couch Media GmbH, Stuttgart

01:30-01:55 p.m.: Snacking and nibbling - healthy or pleasure? New findings from the market research, Ursula Schomburg, Böttcher Marktforschung GmbH, Düsseldorf

01:55-02:20 p.m.: Multi-Sensory Experiences 1+1+1 >3, Klaus Hüper–Senior Business Development Manager Coating Systems, Döhler GmbH, Darmstadt

02:20 p.m.: Discussion - Simone Schiller, DLG e.V.

(organised by DLG e.V.)

The main trend impacting new product development in food is the clean and clear label trend that drives growth in food launches made with recognizable ingredients and short ingredient lists. The strong growth in natural and non-animal based foods is pushing ingredient use of plant based protein sources, sweeteners, colors, flavors and fats. Overall, individual ingredients become part of the product’s positioning, moving into front of pack claims and the name of brands or brand extensions. In sweets and snacks, further growth is expected in product launches using the natural strength of plants for functional and nutritional benefits, Innova Market Insights

With WACKER’s innovative CANDY2GUM® technology, it is possible to produce confectionery with a completely new mouthfeel: what begins as a piece of chewy candy turns into chewing gum after a short time. Since the products are made in a conventional candy boiling process, manufacturers can now add water-based, fat-containing and natural ingredients, such as fruit juice, cocoa and coffee. Furthermore, WACKER is presenting the world’s first 3D printing process to use chewing gum. For the first time, chewing gum comes in a variety of customizable shapes, Dr. Martin Seizl, Global Business Development Manager, Wacker Chemie AG (exhibitor)

See the results of the packaging innovations of tomorrow. Under the direction of Prof. Jenz Großhans, several teams of international design students present new packaging, products and displays, Prof. Jenz Großhans and students, International School of Design Cologne

Monday, 30.01.2017

A session with a futurologist and packaging experts, with a live Twitter Q&A. Readers and consumers suggest pack types for future confectionery consumers and the experts discuss the practicalities, costs and potential opportunities for commercialization, Host Jenny Eagle, William Reed Business Media SAS

(organised by ConfectioneryNews.com)

12:30 p.m.: Opening - Simone Schiller, DLG e.V.

12:35-01:00 p.m.: Hazelnut quality influences shelf life of chocolate with whole nuts, Isabell Rothkopf, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany

01:00-01:25 p.m.: Small amount, great effect - Effect of free fatty acids on the crystallization kinetics of cocoa butter, Miriam Müller, Fachbereich Lebensmitteltechnik, Hochschule Trier

01:25-01:50 p.m.: Chocolate-Flavor-Innovation: Creating Opportunities with value-adding ingredients, Bastian Hörmann, Rudolf Wild GmbH & Co. KG

01:50 p.m.: Discussion - Simone Schiller, DLG e.V.

(organized by DLG e.V.)

02:30 p.m.-03:00 p.m.: Legal possibilities for the presentation of images of fruits on sweets and drinks and specific aspects of the risk of misleading the consumers according to food law, Nils Wolfgang Bings, LL.M. IP, laywer

See the results of the packaging innovations of tomorrow. Under the direction of Prof. Jenz Großhans, several teams of international design students present new packaging, products and displays, Prof. Jenz Großhans and students, International School of Design Cologne

Tuesday, 31.01.2017

How can candy and snack makers manage and avoid product recalls from becoming PR nightmares? Nuts and seeds have been flagged up as the ingredients prompting the most products recalls in the EU in Q2 2016, and hundreds of US snack products were impacted by a recall of sunflower kernels earlier this year. What can manufacturers and their suppliers learn from such incidents: How can they protect themselves and ensure best practice throughout the supply chain. And what should they do if things do go wrong?

(organised by ConfectioneryNews.com)

01:00 p.m.: Opening and presenting the Range of Milk and Whey Products for Confectionery and Savory Snacks, Georg Herbertz, Herbertz Dairy Food Service, Kempten

01:15 p.m.: Benefit and Functionality of lactose-free Milk Powder for Confectionery Applications, Joachim Dietrich, Quality and R&D Manager OMIRA Ravensburg, D

01:40 p.m.: Functionality of specific Dairy Ingredients in Confectionery Applications, Rita Benölken, Product Manager Dairy Ingredients, DMK, Bremen, D

02:05 p.m.: Functionality of Milk Proteins in Bars and similar Products, Brid O’Riordan & Paul O'Mahony, Glanbia Nutritionals, IR

02:30 p.m.: Summary, Georg Herbertz

02:35 p.m.: Closing of the session

(organised by Georg Herbertz, Herbertz Dairy Food Service)

Accurate dosing of additives (e.g. colorants, flavours) is extremely important in confectionery production. With Bronkhorst’s innovative solution in batch and continuous dosing of small amounts a new way is opened to reduce cost, time and off-specification batches, Erwin Eekelder, Bronkhorst High-Tech B.V., Netherlands (exhibitor)

See the results of the packaging innovations of tomorrow. Under the direction of Prof. Jenz Großhans, several teams of international design students present new packaging, products and displays, Prof. Jenz Großhans and students, International School of Design Cologne

Wednesday, 01.02.2017

See the results of the packaging innovations of tomorrow. Under the direction of Prof. Jenz Großhans, several teams of international design students present new packaging, products and displays, Prof. Jenz Großhans and students, International School of Design Cologne