Supporting Programme
ProSweets Cologne 2010
Forum
The forum at ProSweets Cologne invited interested visitors to attend presentations given by the German Agricultural Society (DLG) and the trade journal FOOD DESIGN
 |
 |
Sunday, 31st of January 2010, DLG e.V.
DLG e.V.
SENSORY IN THE CONFECTIONERY PRODUCTION
Chairman: Prof. Dr. Herbert J. Buckenhüskes, DLG e.V. Frankfurt, Germany
1.30 - 1.55 p.m.
Basics of the sweet taste
Speaker: Annette Bongartz, Wädenswill, Switzerland
2.00 - 2.25 p.m.
Experiences from the DLG confectionery tests
Speaker: Prof. Dr. Walter Freund, DLG e.V., Frankfurt, Germany
2.30 - 2.55 p.m.
The secret of bitter chocolates
Speaker: Prof. Dr. Klaus Dürrschmidt, Boku, Vienna, Austria
3.00 - 3.25 p.m.
The taste of nutcreme - How to describe sensory impressions and emotions
Speaker: Kirsten Buchecker, ttz Bremerhaven, Bremerhaven, Germany
3.30 - 3.55 p.m.
Surfing for insight, ideas, innovations: Results of a NETNOGRAPHY INSIGHTS® study conducted by Symrise GmbH & Co KG and HYVE AG
Speaker: Dr. Anne Grünhagen, Symrise, Holzminden, Germany
SENSORY IN THE CONFECTIONERY PRODUCTION
Chairman: Prof. Dr. Herbert J. Buckenhüskes, DLG e.V. Frankfurt, Germany
1.30 - 1.55 p.m.
Basics of the sweet taste
Speaker: Annette Bongartz, Wädenswill, Switzerland
2.00 - 2.25 p.m.
Experiences from the DLG confectionery tests
Speaker: Prof. Dr. Walter Freund, DLG e.V., Frankfurt, Germany
2.30 - 2.55 p.m.
The secret of bitter chocolates
Speaker: Prof. Dr. Klaus Dürrschmidt, Boku, Vienna, Austria
3.00 - 3.25 p.m.
The taste of nutcreme - How to describe sensory impressions and emotions
Speaker: Kirsten Buchecker, ttz Bremerhaven, Bremerhaven, Germany
3.30 - 3.55 p.m.
Surfing for insight, ideas, innovations: Results of a NETNOGRAPHY INSIGHTS® study conducted by Symrise GmbH & Co KG and HYVE AG
Speaker: Dr. Anne Grünhagen, Symrise, Holzminden, Germany
Monday, 1st of February 2010; FOOD DESIGN
FOOD DESIGN
CONFECTIONERY DESIGN
MOUTH FEEL:
BULK SWEETENERS AND FATS
11.00 - 11.40 a.m.
Rheological and Thermal Aspects of Mouth-Feel -keys in perception of confectionery systems
Speaker: Prof. Dr.-Ing. E. Windhab, ETH Zürich
11.45 a.m. - 12.15 p.m.
True Innovation is sweet - The Candy innovation Matrix by BENEO-Palatinit
Speakers: Ingrid Willibald-Ettle and Jan Kritzer, BENEO-Palatinit GmbH
12.20 - 12.50 p.m.
Applying Zerose™ erythritol, a zero calorie bulk sweetener to produce zero calorie confectionery products
Speakers: Ronny Vercauteren, Cargill R&D; Nils Sips, Cargill Sweetness
12.55 - 1.25 p.m.
Specialty Fats, some latest developments for chocolate makers
Speaker: Hennie Slager, Loders Croklaan
FOOD DESIGN
CONFECTIONERY DESIGN
FOR THE SENSES ONLY:
FOOD COLOURS AND FLAVOURS
1.35 - 2.05 p.m.
EXBERRY ingredients - clean label natural colouring solutions
Speaker: Helen Vine, UK Limited
2.10 - 2.40 p.m.
Fusion white - the new natural white for pan coated confectionery
Speaker: Thomas Krahl, Sensient Food Colors Germany GmbH
2.45 - 3.15 p.m.
A sweet treat - falvours go functional
Speaker: Wolfgang Ruhl, Flavours Division, Frutarom, Switzerland
3.20 - 3.50 p.m.
Symrise Sweet® - The Building Block for Happiness
Speaker: Stephan Glaubitz, Symrise AG
SPY BRAND COMMUNICATION
DESIGNED BY SPY - PRODUCED BY EDELMANN
4.15 - 4.45 p.m.
Cost-saving potentials in packaging design processes with virtual Prototyping
Speaker: Christina Pielmeyer, Spy Brand communication
CONFECTIONERY DESIGN
MOUTH FEEL:
BULK SWEETENERS AND FATS
11.00 - 11.40 a.m.
Rheological and Thermal Aspects of Mouth-Feel -keys in perception of confectionery systems
Speaker: Prof. Dr.-Ing. E. Windhab, ETH Zürich
11.45 a.m. - 12.15 p.m.
True Innovation is sweet - The Candy innovation Matrix by BENEO-Palatinit
Speakers: Ingrid Willibald-Ettle and Jan Kritzer, BENEO-Palatinit GmbH
12.20 - 12.50 p.m.
Applying Zerose™ erythritol, a zero calorie bulk sweetener to produce zero calorie confectionery products
Speakers: Ronny Vercauteren, Cargill R&D; Nils Sips, Cargill Sweetness
12.55 - 1.25 p.m.
Specialty Fats, some latest developments for chocolate makers
Speaker: Hennie Slager, Loders Croklaan
FOOD DESIGN
CONFECTIONERY DESIGN
FOR THE SENSES ONLY:
FOOD COLOURS AND FLAVOURS
1.35 - 2.05 p.m.
EXBERRY ingredients - clean label natural colouring solutions
Speaker: Helen Vine, UK Limited
2.10 - 2.40 p.m.
Fusion white - the new natural white for pan coated confectionery
Speaker: Thomas Krahl, Sensient Food Colors Germany GmbH
2.45 - 3.15 p.m.
A sweet treat - falvours go functional
Speaker: Wolfgang Ruhl, Flavours Division, Frutarom, Switzerland
3.20 - 3.50 p.m.
Symrise Sweet® - The Building Block for Happiness
Speaker: Stephan Glaubitz, Symrise AG
SPY BRAND COMMUNICATION
DESIGNED BY SPY - PRODUCED BY EDELMANN
4.15 - 4.45 p.m.
Cost-saving potentials in packaging design processes with virtual Prototyping
Speaker: Christina Pielmeyer, Spy Brand communication
Tuesday, 2nd of February 2010; FOOD DESIGN
CONFECTIONERY DESIGN
INGREDIENTS AND TECHNOLOGY
...OF TOPICAL INTEREST
11.00 - 11.30 a.m.
Energy Costs and Carbon Footprint - How to react on the Megatrend
Speaker: Thomas Bischof, Bühler AG
11.35 a.m. - 12.05 p.m.
Healthier Chocolate and other Cocoa Innovations
Speaker: Hans Vriens, Barry Callebaut Belgium N.V.
12.10 - 12.40 p.m.
Lecithin Innovations for Confectionery Products
Speaker: Bernd Grimm, Fa. Lecico GmbH
12.45 - 1.15 p.m.
Confectionery - Inner Barriers and Coatings
Speakers: Gabriela Kaul, Fa. Alfred L. Wolff GmbH; Christof Röttgers, Drouven & Fabry GmbH
1.20 - 1.50 p.m.
Special Effect Coating
Speaker: Henri Drouven, Drouven & Fabry GmbH
CONFECTIONERY DESIGN
EASY OPENING AND RECLOSABLE PACKAGES
2.00 - 2.40 p.m.
Easy Opening of Peelable Packages: Market Requirement, Standards, Tests
Speakers: Andrea Liebmann, Carsten Thürling, Fraunhofer Application Center for Processing Machinery and Packaging Technology (Fraunhofer AVV)
2.45 - 3.15 p.m.
Easy peeling - peel systems
Speaker: Silvia Schleidt, Market Development Packaging, DuPont de Nemours
3.20 - 3.50 p.m.
Ultrasonic sealing of confectionery packages
Speaker: Michael Gensheimer, Robert Bosch GmbH Packaging Technology Division
3.55 - 4.25 p.m.
Re-closable Confectionery Packages
Speaker: Tim Bourne, Mayr-Melnhof Packaging International
INGREDIENTS AND TECHNOLOGY
...OF TOPICAL INTEREST
11.00 - 11.30 a.m.
Energy Costs and Carbon Footprint - How to react on the Megatrend
Speaker: Thomas Bischof, Bühler AG
11.35 a.m. - 12.05 p.m.
Healthier Chocolate and other Cocoa Innovations
Speaker: Hans Vriens, Barry Callebaut Belgium N.V.
12.10 - 12.40 p.m.
Lecithin Innovations for Confectionery Products
Speaker: Bernd Grimm, Fa. Lecico GmbH
12.45 - 1.15 p.m.
Confectionery - Inner Barriers and Coatings
Speakers: Gabriela Kaul, Fa. Alfred L. Wolff GmbH; Christof Röttgers, Drouven & Fabry GmbH
1.20 - 1.50 p.m.
Special Effect Coating
Speaker: Henri Drouven, Drouven & Fabry GmbH
CONFECTIONERY DESIGN
EASY OPENING AND RECLOSABLE PACKAGES
2.00 - 2.40 p.m.
Easy Opening of Peelable Packages: Market Requirement, Standards, Tests
Speakers: Andrea Liebmann, Carsten Thürling, Fraunhofer Application Center for Processing Machinery and Packaging Technology (Fraunhofer AVV)
2.45 - 3.15 p.m.
Easy peeling - peel systems
Speaker: Silvia Schleidt, Market Development Packaging, DuPont de Nemours
3.20 - 3.50 p.m.
Ultrasonic sealing of confectionery packages
Speaker: Michael Gensheimer, Robert Bosch GmbH Packaging Technology Division
3.55 - 4.25 p.m.
Re-closable Confectionery Packages
Speaker: Tim Bourne, Mayr-Melnhof Packaging International
Wednesday, 3rd February 2010; bdvi
BDVI
SPECIALIST FORUM PACKAGING 2010
10.00 – 10.10 a.m.
Welcoming address and host
Speaker: Sonja Bähr, bdvi e.V.
10:10 – 11:00 a.m.
GS1 Complete — getting involved in e-business
Traceability & product safety as part of the overall spectrum of package labelling
Speakers: Guido Linden and Dirk Masur, GS1 Germany GmbH, Cologne
11:00 – 11:30 a.m.
Creation and innovation — ‘Green Chic’ for LOHAS ("Lifestyle of health and sustainability")
Speaker: Stephan Bestehorn, brandpack - the packaging architects, Hannover
11:30 a.m. – 12:00 noon
Global auditing as a supply management tool
Speaker: Astrid Paulus, BayerCropscience AG, Monheim
12:00 noon – 12:30 p.m.
Co-packing as an innovation driver
Speaker: Dick de Koning, Budelpack FOOD, Poortvliet, Netherlands
12:30 –1:00 p.m.
Effects of the European REACH regulation on the packaging industry
Invited:Hermann Onusseit, Henkel AG & Co. KGaA, Düsseldorf
