INTER-ICE 2015 - Added Value by Nutritional Value

“The world lives on change” - this is also the sense, in which the changing venue for INTER-ICE 2015 back to the ZDS in Solingen is to be understood.

Expanding the ZDS “Technical Food Center” for instance to meet the sector of “ice-cream production” offers new opportunities to complete INTER-ICE congress by practical demonstrations in ice-cream production.
Moreover, an advance foyer booth system provides excellent presentation options for INTER-ICE exhibitors also in Solingen. For these reasons, the 2015 congress will take place in the ZDS premises in Solingen again. However, since the capacities also for participants are limited to about 140, we recommend singing up early!

An attractive and innovative congress program is waiting once again for the participants this year. Apart from central topics like "Markets and Trends", "Food Safety", "Technology, Process Engineering and Automation" or "Sustainability", the congress will in particular address the subject of "Ice Cream and Diet" under the motto "Added Value by Nutritional Value". Apart from the technical lectures held by international speakers, also the open forum regarding the challenges imposed by the public and political discussion about a healthier diet will make a significant contribution to this goal.  
As for the rest, you may look forward to 25 technical lectures held by top industry experts, a certainly highly interesting foyer exhibition and of course the "networking" within the solemn dinner and ice cream buffet on November 3rd.

As it is already well-established with congresses organized by ZDS, INTER-ICE 2015 again offers interested companies the opportunity to present their products and/or services related to ice cream production within the scope of a foyer exhibition.

Since the Solingen foyer exhibition’s floor space is limited, we recommend making early reservations.  For the specification of terms, please click the following link: Exhibition-Kit.

However, if you request any further information, please don’t hesitate to mail to seminar(at)zds-solingen(dot)de at any time.

Ice-cold topics freshly presented

This year too, the top-class international organizing committee will be presenting a most attractive congress programme. 25 international experts willtalk about the latest trends and developments in the evolution, production and marketing of ice cream products.

This year the congress takes place with simultaneous translation into German and English.

The latest program depending on the progress is shown below.

To top

The preliminary congress program

Time

Topics

Lecturer

 

 

Tuesday, November 3rd, 2015

 

 

 

 

12.00

Welcome snacks for incoming conventioneers

 

 

MARKETS & TRENDS

 

13.00

European ice cream trends 2015

Peter Eskild-Jensen,                 DuPont Nutrition & Health

13.30

Development of the US ice cream market vs. the Chinese market 

Maya Warren, WISC  &       Winnie Yang, Nestlé Beijing

14.00

End of sugar regime 2017

Jamie Fortescue, Starch Europe

14.30

Termination of the EU quota regulation on milk and its impact on the pricing and availability of dairy products

Georg Herbertz,               Herbertz Dairy Food Service

15.00

Expectations to the "Frozen Joghurt"-market

Timur Lauer,                            fresh five premium food

15.30

Coffee break with tasting "Frozen Joghurt"

 

 

 

 

 

FOOD SAFETY

 

16.00

Minimization of MOSH/MOAH-Mineral Oil Components                            in Confectionery Products

Prof. Dr. Reinhard Matissek, LCI

16.30

Smart labels for high quality ice-cream

Marie Shrestha,                      ttz Bremerhaven

17.00

Food fraud - new/old challenges for food industry and food inspection

Prof. Dr. Ulrich Nöhle,
Crisis management & mediation

17.30

End of 1st congress day

 

18.00

Festive dinner (with ice cream buffet)

 

 

 

 

Wednesday, November 4th, 2015

 

 

 

 

 

TECHNOLOGY, PROCESSING & AUTOMATION

 

09.00

Approach to optimize ice cream machinery to new ice cream products

Kasper Madsbøll, Tetra Pak Processing Systems A/S

09.30

Combined process technological and formulation approach for the manufacture of “zero fat all natural” ice cream

Prof.Dr. Erich Windhab,           ETH Zürich

10.00

New method for analyzing ice cream rheology during melting

Finn Madsen, DuPont N&H

10.30

Coffee break

 

11.00

Technology development for the processing of milkshakes based on foamed frozen particles

Prof.Dr. Erich Windhab,           ETH Zürich

11.30

Subject: Cost reduction during machinery live time

Bo Guldberg Klausen, Tetra Pak Processing Systems A/S

 

 

 

 

ICE CREAM & NUTRITION

 

12.00

Sugar and fat reduction in ice cream from a flavor perspective

Mathieu Dizin, Firmenich SA

12.30

Coloring of ice cream with natural / nature-identical carotenoids

Susanne Roenfeldt Nielsen,     Chr. Hansen A/S

13.00

Lunch

 

14.00

High Protein Ice Cream

Mads Wiene,                             Dupont Nutrition & Health

14.30

Influencing of ice crystal growth by multifunctional micro barrier layers

Dana Middendorf, German Institute for FoodTechnology (DIL)

15.00

Fortification of ice cream with vitamins/minerals/nutraceuticals

Katharina Jobst,                      DSM Nutritional Products

15.30

Coffee break

 

16.30

Challenges of calorie reduction of ice cream

Michael vom Dorp, CARGILL

17.00

"Round Table": Political discussion about healthy nutrition – challenges for the ice cream industry. Moderated by Anja Tanas

Participants from industry, politics and consumer organizations

18.00

End of 2nd congress day

 

 

 

 

Thursday, November 5th, 2015

 

 

 

 

 

SUSTAINABILITY …

 

09.00

... in the milk production

Meike Packeiser, German Agricultural Society (DLG)

09.30

... in milk processing as basis for sustainable ice cream production

Arno Fraiponts, FrieslandCampina Professional

10.00

... in chocolate & cocoa powders

Kamil Sawicki,                          ADM International Sarl

10.30

... and in palm oil

Daniel May,                              Forum Nachhaltiges Palmoil

11.00

Coffee break

 

11.30

„Icy temptation – Sociological reflections on the cultural function of ice-cream”

Dr. Daniel Kofahl, APEK

12.15

End of Congress

 

12.30

Small snack before heading home

 

 

 - Subject to alterations -

 

The Congress Organizing Committee

When a congress claims to provide “practical experience for people working in practice”, it needs the backup from our seminar team. Every major event, and this certainly applies to INTER-ICE is supported by an organizing committee comprised of high-caliber staff of renowned companies. If you want to find out who will contribute to the success of the congress, here is the link to the committee.

More Information

Date:
Tuesday, November 3, 2015, 13:00 until
Thursday, November 5, 2015, about 13:00

Venue:
ZDS-The Academy of Sweets
De-Leuw-Str. 3-9
42653 Solingen

Fee:
Fee for members of the ZDS-association: 1320,- Euro
Fee for non-members:                            1750,- Euro
25% deduction for each further participant of a company

Do you have any questions or suggestions? Please call us or send us an email!

Do you like to register? Click here!

Co-operation partners

Eine Veranstaltung mit freundlicher Unterstützung durch:

Media partners INTER-ICE 2015

Uhrzeit

Thema

Referent

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Zeitlicher Ablauf

Blockverteilung

SU 16, 3. Block:

28.04.2014 – 06.06.2014

SU 17, 1. Block (1.Teil):
SU 17, 1. Block
(2. Teil):


15.09.2014 – 03.10.2014

20.10.2014 – 14.11.2014

SO 14, 3. Block:

09.06.2014 – 04.07.2014

SU 16, 3. Block:
SM16, 1. Block:

28.04.2014 – 06.06.2014
25.08.2014 – 12.09.2014

Time

TOPICs

Lecturer

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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