31.01–03.02.2021 #prosweetscologne

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Presentations Monday, 3 February 2020

11:00-11:30 a.m. Sustainable Trends & Visions

PACOON, Peter Désilets

11:30 a.m.-12:00 p.m. Talking Packaging

DeTeMa, Peter Roßkamp

12:00-12:30 p.m. AI-based resilience management

DFKI, Prof. Dr.-Ing. Wolfgang Maaß

12:30-2:00 p.m.. Session: Chocolate Production – New Technologie & Developments, organised by DLG e. V.

Opening and chair

Carola K. Herbst, Project Manager Food Technology, DLG e.V.

12:30 p.m. Reduction of saturated fats (in spreads and confectionary filling)

Fraunhofer for Process Engineering and Packaging (IVV), Irene Maria Buchmann

1:00 p.m. Modern chocolate production today – balancing act between costs and quality

Royal Duyvis Wiener B.V., Thomas Matosek

1:25 p.m. Don't waste me. "Food of the Gods"

kokojoo Germany GmbH, Dayog KABORE


2:00 p.m.-02:30 p.m. Protecting product get-ups

PwC Legal, Nils Wolfgang Bings

2:30-04:00 p.m. Session: The Success Story of Snack Products, Production and packaging of snacks, organised by Herbertz Dairy Food Service

2:30 p.m. Latest Trends and Developments in the Market for Snack Products

Herbertz Dairy Food Service, Georg Herbertz

3:00 p.m. Process Technology to address new Trends in Confectionery and Snacks

Baker Perkins Ltd., Nathan Kenyon

3:30 p.m. High Speed Packaging of Snacks - without Buffering Systems Improoved process flow in packaging of snacks

SCHUBERT-CONSULTING a Unit of Schubert Packaging Systems GmbH, Michael Graf