Program - Less Sugar - Same Taste
| Tuesday, October 30th, 2018 | |||
| 09:30 | Registration | ||
| 10:00 | Welcome by Mr. Andreas Bertram, ZDS | ||
| Session 1: Market situations and legal aspects | |||
| 10:15 | Reduction of sugar, fat and salt in food | ||
| Between feasibility and consumer expectations | Simone Schiller, DLG | ||
| 10:45 | Sugar reduction and replacement: Global market overview and trend products | Sara Petersson, Euromonitor International | |
| 11:15 | Networking break & Foyer exhibition & demonstration: Cooking of sugar-reduced/sugar-free hard caramels | ||
| 12:15 | Overview about current laws and guidelines on sugar and their impact on the food economy | Dr. Christine Konnertz-Häußler, KWG Rechtsanwälte | |
| 12:45 | Enjoyment without remorse: strategies, results and perspectives | Julia Kaapke & Anne Gerlach, IMCD Deutschland GmbH & Co. KG | |
| 13:15 | Lunch | ||
| 13:45 | Tour ZDS | ||
| Session 2: Alternative sweetening concepts and reformulation of recipes | |||
| 14:15 | The use of functional ingredients with a plus for sugar replacement: Application potential and solutions | Michael Getrost & Roland Zsembery, BENEO GmbH | |
| 14:45 | 'The sugar reduction Odyssee': Exploring the holistic approach | Jeroen De Paepe, Cargill R&D Centre bvba | |
| 15:15 | Networking break & Foyer exhibition & Product sample exhibition | ||
| 15:45 | Image of sweeteners - popular and decried | Anja Krumbe Süßstoff-Verband e.V. | |
| 16:15 | Applicability of Alternative Sweeteners and Carbohydrate Polymers in Sugar-free Chocolate Development | Dr. Roger Aidoo, Bayn Europe AB | |
| 16:45 | Sugar reduction = calorie reduction? What happens in the human body | Dr. Poschwatta-Rupp, Nutritionist | |
| 17:15 | Breack | ||
| 17:25 | Round table expert talk: | ||
| What does the consumer expect?, What means that for our daily business | |||
| 18:10 | Final discussion/End of the first congress day | ||
| 18:30 | Festive evening buffet | ||
| Wednesday, October 31st, 2018 | |||
| 9:00 | Welcome to 2nd congress day | ||
| Session 3: The sensory aspect | |||
| 09:15 | Reformulation and sugar reduction - Declaration, sensory and consumer expectations | Dr. Katharina Reichelt, Symrise AG, DE | |
| 09:45 | The use of technical and functional flavors in sugar-reduced products | Christine Mathers, Givaudan Deutschland GmbH | |
| 10:15 | Reducing the bitter flavor: No more need of sugar as a masking tool | Ricarda Enke, Olam Cocoa B.V. | |
| 10:45 | Networking break & Foyer exhibition & Demonstration: Sugar reduced fudge | ||
| Session 4: Process adaptation | |||
| 11:45 | Baked goods: reducing sugar, maintaining texture | Dorin Hell, Ingredion Germany GmbH | |
| 12:15 | Technical aspects of sugar reduced compressed medicated sweets | Steffen Woelk, Robert Bosch Bosch Packaging Technology GmbH | |
| 12:45 | Lunch | ||
| Session 5: The sweetening presence and future | |||
| 13:30 | Future trends and future goals: Sugar reduction, free of added sugar, without added sugar, with no potential laxative effect and totally sugar free | Maximilian Greiner, Barry Callebaut Belgium NV | |
| 14:00 | Sweets of the future? Outlook for formulation solutions | Dr. Malte Rubach, M.R.EXPERT, DE | |
| 15:00 | Final discussion | ||
| 15:15 | End of the congress - Farewell | ||
| - subject to changes - |
Do you have some questions or suggestions for this event?
For all information about the registration and the program, please do not hesitate to contact us:
Sandra Steinmetz.
Phone: +49 212 596132
seminar(at)zds-solingen(dot)de