Functional gums & jellies: Practical introduction course PES-918 Seminar expired

04.06. - 06.06.2019

The demand for functional gummies is increasing worldwide. The trend to reduce sugars in gums and jellies is important for confectionery products.



Adding functional ingredients to confectionery and supplements is a worldwide growing area.
One of the topics will be how to avoid an unpleasant aftertaste when working with fibres, proteins and active ingredients giving less sweet to products.

Furthermore, we will focus on starchless depositing vs. starch depositing technology.


Main focus:

  • Starchless depositing vs. starch depositing technology
  • Raw materials and their properties
  • Process technology
  • Masking of undesired tastes

Who should attend?

  • Food technologists from the confectionery industry working in R & D   
  • Technical service and supportive personnel of the raw material and machinery industry
  • Members of manufacturing companies, who need a technical introduction into this topic
  • People interested in this topic who want to gain further knowledge

Tags used: #gums,#jellies,#functional


04.06.2019 – 06.06.2019  |  Solingen

Functional Gums & Jellies: Workshop


04.06.2019 | 09:00 o'clock


06.06.2019 | 16:15 o'clock




ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 3-9
42653 Solingen

Participant limit

15 Participants for this seminar
3 Participants  per company


  • EN

Participant fee

1.890,00 €

Reduced Participant fee (only for members of ZDS e.V.)

1.495,00 €

Services included

  • Course documentation on USB flash card
  • Refreshments: snacks and drinks
  • Lunch and dinner at the ZDS refectory

This seminar is already expired and can not be booked.

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For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 3 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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