An attractive and innovative congress program awaits the participants of this year's INTER ICE Congress, which for the second takes place time in summer.
Participants will learn about the latest developments on the national and international ice cream markets:
New ingredients and trends, important developments in process technology and current strategies for calorie reduction will be presented.
Here are some of the topics that await you:
Some of the TOP-SPEAKER:
• Prof. Dr. Richard W. Hartel, Univ.Wisconsin–Madison, USA
• Prof. Dr.Windhab, ETH Zürich, CH
• Leah Bessa, Gormet Grub (Pty) Ltd., ZA
and many more...
An exciting supporting program with demonstrations in the ice department and a product sample and newcomer exhibition in the foyer will round off the event INTER ICE.
On the evening before the congress we invite you to an informal "Get together" with drinks & talks.
Be there with an exhibition stand!
Meet your ideal target group and get the best chance to network.
You can find more information here:
Elsebeth Baungaard, Tetra Pak S.A., CH
Kerstin Bergander, Döhler GmbH, DE
Leah Bessa, Gourmet Grubb (Pty) Ltd., ZA
Leah is a 28-year-old innovator who has taken on the challenge of finding sustainable, novel ingredients, focusing largely on the diary and meat alternative space. After completing her MSc in Food Science at Stellenbosch University (South Africa) in insects as an alternative protein source, she spent 2 years in the food industry developing new food products for commercial application. Leah then left to Co-found Gourmet Grubb, where they developed EntoMilk, the world™s first dairy alternative using commercially farmed black solider fly larvae. Using EntoMilk, Gourmet Grubb has produced and released their flagship product which is a gourmet ice cream using only natural ingredients and EntoMilk. Besides starting and running Gourmet Grubb, Leah is completing her PhD in Food Science, researching the functionality and potential of insects as a meat alternative. She believes insects have an important role to play in the future of food and she aims to change the way Western consumers perceive eating insects through innovative food applications.
The Presentation: The next frontier of ice cream using insects as a dairy alternative
Leah will be discussing why insects make a great dairy alternative, and how turning it into ice cream can be a modern approach to introducing insects to the Western consumers. The ice cream, made from EntoMilk, is made with natural ingredients and looks at making an indulgent treat also healthy and environmentally friendly.
Leif-Erik Blohm, Walterwerk Kiel Gmbh & Co.KG, DE
Leif-Erik Blohm, born 1987, received his Bachelor of Science in Business Management and Industrial Engineering from the private school of applied science NORDAKADEMIE, Elmshorn in 2012. Since then he worked as a Bid and Project Manager for ThyssenKrupp Marine Systems in Kiel, being responsible for intermediate overhauls of submarines for different navies. After a sabbatical in New Zealand in 2017, Leif-Erik Blohm changed his working field and became an area sales manager for WALTERWERK KIEL where he visits customers all around the world and observes different markets.
The Presentation: Product differentiation through modern waffles and ice cream creations
The market for ice cream and wafers is getting more and more diversified. On one hand customers have different preferences for their ice cream products, for instance regarding the size. For example small portions getting more important which causes a higher demand of Mini or Midi Cones. On the other hand ice cream producers gain customer’s attention by introducing ice cream with a new style of wafers. Some are adopted from other markets some are individually created. Leif-Erik Blohm, area sales manager at WALTERWERK KIEL, observes the latest ice cream and wafer trends in the market world-wide in his daily business and gives some interesting insides firing your creativity in product development.
Eng. Lorenzo Datei, Packint s.r.l. Chocolate Machines, IT
Rebecca Göckel, Nomoo OHG, DE
Prof. Dr. Hartel, Uni Wisconsin, USA
Jakob Hömberg, TransFair e.V. (Fairtrade Deutschland), DE
Fair-Trader, Key-Accounter, likes cycling and life cycle assessments, passionate about corporate responsibility, organic farming and renewable energies. Bachelor’s degree in agricultural sciences, master’s degree in renewable energy management.
The Presentation: Fairtrade in ice cream
In this presentation you will learn what FAIRTRADE stands for and how ice cream makers can work together with FAIRTRADE as a strong partner for their sustainability strategies.
Guido Jörg, healthy planet GmbH, DE
Sascha Küchler, The Nielsen Company (Germany) GmbH, DE
He has been with Nielsen, the world-leading market research institute, for more than six years in different positions such as innovation research as well as business consultant positions for large manufacturers in the fast-moving consumer goods industry focusing mainly on the German, but also other markets around the world ( e.g. supporting the Nielsen local team in South Africa for several months ).
His focus category is the ice cream business with the analysis of current trends and developments where the streng summer 2018 as well as new products and segments set new milestones for the category.
Transferring market insights and interpretations into actionable recommendations for the manufacturers is the key area of the Nielsen "Connect" business Sascha Küchler works in.
The Presentation: Trends and developments on the ice cream market in Europe and worldwide
The ice cream category in retail is a very seasonal and dynamic business.
Volker Lammers, DIL, DE
Volker Lammers is a food engineer with a focus on development and implementation of innovative technologies for the sustainable production of high quality foods. He studied Food Technology and Biotechnology at the TU Munich and completed his master course in 2011. Afterwards Volker Lammers joint the German food manufacturer Dr. Oetker as a project engineer. Between 2012 and 2016 he worked as a research assistant at ETH Zurich where he received his PhD at the Laboratory of Food Process Engineering. In 2016 he joins the German Institute of Food Technologies (DIL e.V.) and leads the Research Platform Process Engineering. The group focuses on industry-ready solutions in the fields of mixing, foaming and extrusion including design and scale-up of related processes. Volker Lammers has several publications and patent applications and has earned awards including first place in the PhD Food Engineering Award in 2017 presented by EFFoST and EFCE.
The Presentation: Extraction of Ice Structuring Proteins and their application in ice cream
Summarizing, this study demonstrates that plant-based ISP from winter rye leaves have the potential to prevent product damage by stabilizing the initial ice crystal structure of frozen foods and, therefore, maintain the ice cream quality also after temperature fluctuations occurring during transport and storage.
Frida Lewerentz, AAK, DK
Dr. Frida Lewerentz has for the last 3 years worked as a research scientist within dairy applications at the fats and oils supplier AAK. Previously, she has a masters degree in Biotechnology from the Faculty of Engineering at Lund University. Dr. Lewerentz also holds a PhD degree from the Department of Food Technology, Engineering and Nutrition at Lund university. Her PhD work was about the connection between the bovine genome and the functionality of milk and milk products. In her thesis Frida focused on rennet gelation of milk.
The Presentetion: Structuring of liquid oil for ice cream applications
A wish for healthier ice cream lead to an industrial post doc project on making a ice cream with a low saturated fat content. Different strategies for structuring fat with low saturated fat content was developed using oleogelation. The oleogels where then used to make ice cream mixes and ice creams which were evaluated with regards to ice cream functionality. It was suggested that sun flower wax was a more suitable oleogelator than ethylcellulose for ice cream applications. However, more development work need to be performed.
Wilhelm Meyer zu Venne, Waffelfabrik Meyer zu Venne GmbH & Co.KG, DE
Torsten Murra, Mondi Consumer Packaging GmbH, DE
Torsten Murra graduated in Marketing and International Management from the International Business School of Groningen, The Netherlands. After a few years in retail, he joined the packaging industry 12 years ago, gaining significant experience in FMCG packaging. Since June 2018, Torsten Murra represents the Mondi Group as Global Head of Key Accounts. In this function, his main focus is on ice cream packaging, being involved in sales and product development of the different ice cream packaging types by representing Mondi Kalenobel, Europe’s leading supplier of ice cream cone sleeves and a leading producer of cone lids, paper cups, and push-up tubes.
The Presentetion: The ice cream packaging challenge – Seasonality, trends and consumer convenience in the focus of sustainability
Oliver Ramme, Forum Nachhaltiges Palmöl, DE
Oliver Ramme is an experienced journalist. 25 years he has been working for public broadcasters like Deutschlandfunk, Deutsche Welle or WDR. His was focused on current affair issues and for example reporting on Ebola in Sierra Leone or the war in Yemen.
The Presentation: Obstacles to 100 percent sustainable palm oil
How do we reach 100 percent sustainable palm oil? In 2015, the German government (ministry of Nutrition and Agriculture) and stakeholders from industries and NGOs founded the Forum of Sustainable Palm Oil. Since that many things have been archived – but we are not there yet. What has to be done and what are the obstacles?
Dipl. Ing. Juliette Rudzick, DIL, DE
Juliette Rudzick studied process engineering with focus on food stuff engineering at TU Dresden in Germany and graduated as engineer (Dipl.-Ing.) in 2013. Since 2015, she has been working at the German Institute of Food Technologies (DIL) as research associate and project engineer in the of field of extrusion, plant-based proteins and ice cream. At DIL, Juliette Rudzick is responsible for national and international research projects, industrial research and toll productions.
The Presentation: Impact of planetary roller extrusion at low temperatures on the micro structure of ice cream
Planetary roller extruders are still relatively new in the food processing industry and offer great potential for production of creamy products (e.g. ice cream or spreads) due to the good temperature control and low shear stress. Compared to conventional processes, the use of planetary extruder allows a “rolling” out of the product between a central spindle, several planetary spindles and a toothed roller cylinder into a more homogeneous ice crystal distribution. This results in generation of larger surface area, reduced growth of ice crystal over time, with more precise temperature control during processing. As part of the EU project i3-Food, a planetary roller extruder (Entex Rust & Mitschke GmbH, Germany) was used for the production of ice cream at the DIL...
Nathalie Vehlow, Savannah Ingredients GmbH, DE
Following a Food Science degree, specialised in confectionary and bakery goods at the University of Applied Science in Lemgo, Germany, Nathalie completed a MSc in International Food Business and Consumer Studies at the University Kassel, Germany in 2014. She started her career as an international trainee in food and process technology at Ferrero in Germany and Italy. Her role contained product optimisation and continuous improvement of technical production processes in the area of moulding and wafer products. This area included international product brands like Kinder chocolate, Kinder Bueno, Ferrero Rocher and Nutella B-Ready. She was also part of the technologist team, for scaling-up a new production line.
The Presentation: „Rare sugar“ Allulose – application in ice cream
Our presentation comprises the application possibilities of allulose in ice cream. Various basic recipes were developed in which among others different allulose types, fat content and fat types were tested. A sensory evaluation as well as a melting behaviour analysis took place. Compared to standard ice creams with sucrose various calorie reduced milk ice cream recipes with allulose could be developed.
Michael vom Dorp, Cargill Deutschland GmbH, DE
Michael vom Dorp joined Maizena in Krefeld-Linn in 1984. Initially he worked in the company laboratory in quality assurance. In 1990 he moved to the newly founded laboratory as an application engineer. After the acquisition by Cerestar, he became Senior Application Specialist. In 2002, he was Technical Service Manager at Cargill for the Texturizing Solutions and Starches & Sweeteners Europe divisions in Krefeld, Germany, focusing on the dairy industry, ice cream, fruit processing, beverages and convenience food as well as Sweeteners and Specialty Sweeteners for the D/A/CH region. In addition, he was head of application technology for the Dairy & Frozen Dessert division in Baupte, France and arranged the move to the EMEA Application Centre in Vilvoorde, Belgium. As Specialty Sweeteners Manager/Advisor since summer 2015, he has been responsible for the technical market launch and recipe development as well as the support and training of the sales and technical service teams in EMEA for the steviol glycosides, specialty polyols and carbohydrates areas.
The Presentation: The tool box for calorie and sugar reduction: Opportunities and limitations
Mads Wiene, DuPont Nutrition Biosciences Aps, DK
Mads Wiene graduated as a Food Technician in 1997 and in 2008 was educated as a Food Architect. For 13 years he was head of R&D at Premier Is, the largest ice cream producer in Denmark. He has been working as an ice cream application specialist at DuPont since 2013.
The Presentation: Formulation design for calorie reduction
A practical approach on how to reduce calories in a standard ice cream formulation.
Prof. Dr. Windhab, ETH Zürich, CH
Erich Josef Windhab studied chemical engineering and process engineering at the University of Karlsruhe (TH). From 1985 to 1992 he headed the scientific development of an industrial research institute, the German Institute for Food Technology (DIL) in Quakenbrück/Osnabrück, on behalf of the State of Lower Saxony and the Volkswagen Foundation, where he became Vice Director in 1987. He has been Full Professor of Food Process Engineering at the Institute of Food and Nutrition Science at ETH Zurich since April 1992. His research focuses on fluid mechanics for the microstructuring of multiphase systems, especially in the field of food. He combines interdisciplinary projects within ETH with the laboratories for physical electronics, polymer physics, food microbiology, food chemistry and technology, food biotechnology and the Paul Scherrer Institute (PSI).
120 Participants for this seminar
5 Participants per company