Find here the annual Program 2024

Fat Symposium CIO-941 Seminar expired

18.06. - 19.06.2019

This symposium provides an overview of the latest topics around fats and oils for the confectionery industry. The latest product concepts and trends as well as findings on processing will be presented by experts.

The topic of "fats & oils" is certainly one of the most controversial discussions in the food industry in times of fat reduction and palm oil debate. Are there good or bad fats? How harmful is palm oil? Like often in nutritional science, the answer is not that simple. People need fatty acids to survive, it depends on the quantity, but above all: on the variety and the right combination.

However, fats and oils are irreplaceable in food production: as important flavour carriers and consistency enhancers, they are indispensable.With this background, the ZDS is organising the Fat Symposium in Solingen from 18 to 19 June 2019. The programme takes into account the complexity of the topic "Fats & Oils" and promises exciting insights into developments, processes and future issues.

Congress Topics

Fat for the food industry

Confectionery fats: now and in the future
Where are 3-MCPD & glycidyl fatty acid esters formed?
How are saturated fatty acids formed?
What are trans fatty acids?

Contaminants - reduction strategies

Food Safety Challenges for vegetable oils and fats suppliers from supply chain and processing
Reduction of the MOSH-MOAH - A status quo
Basics for the large-scale application of processes for the production of fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds
Possible approaches to the evaluation of MOSH / MOAH and MCPD and glycidyl esters

Health

Palm oil and health - the main arguments of the discussion
Advantages of palm oil and its properties in relation to possible alternatives
Less is more. Reduction strategy: total calories instead of fat reduction

Fat bloom and fat crystallization

Strategies to prevent fat bloom in filled chocolates
Determination crystallization behavior using MultiTherm® - BCI of cocoa butter, cocoa liquor and chocolate massFood

Fraud/Auditing/Sustainability

Risk transfer - content and possibilities in the area of food fraud
Does auditing protect against food fraud?
Transparency in the supply chain through blockchain technology

Networking:

Of course, in addition to the lectures, communication among the participants also plays an outstanding role. For this reason, there will be "network coffee breaks" during the conference and a festive evening buffet as the social highlight.

Foyer-Exhibition:

As an exhibitor at the Fat Symposium you have the opportunity to present your company with a stand during the whole congress in our foyer.
The foyer is located on the way to the lecture hall, where the breaks and demonstrations take place.

As an exhibitor, this is an ideal opportunity to present your products with all advertising materials.
The foyer exhibition, coffee breaks and conference dinner offer the opportunity to directly contact the lecturers and provide an optimum platform for getting to know potential business partners.

Here are some of our speakers:

	Moderation: Christa Schuster-Salas, Infopoint cocoa-and-more, DF For many decades until the end of 2017 Christa Schuster-Salas worked in quality management in a leading and responsible position at Alfred Ritter GmbH & Co.KG (Ritter Sport). Since January 2018 owner of Infopoint cocoa-and-more. Active in various associations, e.g. Research Group of the Food Industry (FEI), Industrial Association for Food Technology and Packaging (IVLV), Zentralfachschule der Deutschen Süßwarenwirtschaft e.V. (Central College of the German Confectionery Industry). (ZDS).
	Dr. Gerhard Neuberger, Ferrero OH GmbH Stadtallendorf, DE Doctorate in Biochemistry at the TU Munich. Since 1997 Head of Quality Assurance and Quality Management Ferrero OHGmbH Stadtallendorf. Association activities: Member of the working groups health and QM and since 2003 head of the AK QM (BDSI). Since 2002 Chairman of the Working Group Hygiene, development of the last two versions of the Hygiene Guide at Caobisco. The Presentation: Palm oil and health - The main arguments of the discussion 1. Palmoil and health - The main arguments of the discussions about palmöl and health are presented and evaluated. 2. Is a substitution of palmoil possible. In this presentation the advantages and its characteristics in relation to possible alternatives are presented and discused.
	Dagmar Behmer, Bruker Optik GmbH, DE Graduate chemist with focus on analytical chemistry; publication of numerous articles on FT-NIR in and author/co-author of various book chapters on non-destructive analysis of food, especially edible oils, with FT-NIR spectroscopy. Member of the DGF and since 2006 actively involved in various Euro Fed Lipid congresses and events. The Presentation: FT-NIR (Fourier-Transform-Near-Infrared) spectroscopy as a fast Near Infrared Spectroscopy has been a well-established technique in the agricultural sector for more than 50 years and has recently become an integral part in the food industry laboratories. Today's FT-NIR technology offers a lot of advantages over classical wet-chemical and chromatographic analyses, since it is quick, cost-effective and safe, as no hazardous chemicals are used. It also avoids the typical error sources of the classical lab methods, e.g. during the sample preparation stage. With only one measurement, multiple components can be analyzed in less than one minute. Multi-purpose spectrometers can analyze both, liquid and solid samples and are the ideal tool for the non-destructive and rapid analysis of oilseeds and finished oils throughout the entire manufacturing process.
	Renee Boerefijn, Bunge Loders Croklaan B.V., NL Innovation director at Bunge Loders Croklaan
	Katrin Janßen, IQ Köln (Institute for Quality Promotion in the Confectionery Industry), DE Katrin Janßen studied Feod Chemistry at the Westfälische-Wilhems-University in Münster, Germany. In 1999 she started at the Feod Chemistry Institute of the Association of the German Confectionery lndustry e. V. (LCI) in Cologne working on the research project "Determination of cocoa shell indicators". In 2002 she became the Quality Manager of the LCI and the IQ.Köln (Institute of Quality Promotion of the Confectionery lndustry e. V.). Since June 2017 she is Managing Director of the IQ.Köln.
	Bernhard Messer, Dialog Medientraining, DE Bernhard Messer, owner of DIALOG-Medientraining, focusses on news media trainings for top managers,engineers and scientists. Customers are mostly blue chip companies in the field of chemistry, technology and finance. Bernhard is specialized in crisis communication and issues management. He was honored with the German PR Award. Currently he is head of the working group „Crisis Communication“ of the German Public Relations Association. Bernhard started his journalistic career with the Westdeutsche Allgemeine Zeitung, the largest regional newspaper in Germany. Following that he worked as an editor for West German Broadcasting Corporation (WDR)for 11 years.
	Dr. Frank Pudel, Pilot Pflanzenöltechnologie Magdeburg e.V., DE Dr. Frank Pudel studied from 1997 to 1982 at the Otto-von-Guericke-University in Magdeburg, Germany, where he finished his PhD thesis in 1987. Since 1989 he is working in the edible fats and oils and bio-economy industry, until 2018 as Managing Director of Pilot Pflanzenöltechnologie Magdeburg e.V. (PPM), a private non-profit R&D institute, dealing with processing and application of lipids, proteins and secondary substances of biological origin, like plants incl. microalgae, insects, by-products and bio wastes. He is a member of AOCS, EuroFedLipid and DGF. The Presentation: Basics for the large-scale application of processes for the production of fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds After the first communication of MCPD esters in edible fats and oils in 2007 and later of glycidyl esters in 2008 a lot of research has been done to elucidate the reaction pathway(s) and to find mitigation strategies to reduce the formation of these contaminants during oil processing. The mitigation strategies can be divided into a) avoiding or removing of precursors during all steps of the value chain up to refining, b) process changes during refining and c) removing of the formed esters after refining (post refining processes). Nowadays, a multitude of different methods to reduce MCPD and glycidyl esters are known and partially used in oil mills and refineries. These methods will be described and evaluated.
	Kevin W. Smith, Fat Science Consulting, UK Kevin W. Smith has spent more than 35 years researching oils and fats. He joined Unilever Research from Bath University in 1980 and began his work in the Speciality Fats Department, where he studied the fractionation of palm oil to produce cocoa butter equivalents. Kevin W. Smith has published several patents and book chapters on fat. He is Immediate Past Chairman of the Lipids Group Committee of the Society of Chemical Industry, former board member of the European Federation for Lipid Science and Technology (EFL) and co-editor of the Journal of the Science of Food & Agriculture.
	Dr. Anna Stauff, , Lebensmittelchemisches Institut (LCI) des BDSI, DE Dr. Anna Stauff studied Food Chemistry at the Rheinische-Friedrich-Wilhelms University of Bonn. Since 2010 she is a state-certified food chemist in the LCI Cologne, responsible for the Gas Chromatography Department. In her doctoral thesis she worked extensively on the topic MOSH/MOAH in cocoa and chocolate.
	Stephanie Schuckließ, Aon Versicherungsmakler Deutschland GmbH, DE Born 1968 in Aachen, GermanyLegal exams 1. & II. 1996 and 1999 in Bonn, Rheinische Friedrich Wilhelms Universität. Post graduate studies: 1998 internship in a law firm in Los Angeles, USA. After first professional steps in a commercial law firm in Bonn move to Hamburg and start in insurance business. Since 2002 specialized broker in financial lines (D&O, PI, crime etc ... ). From 2013 start at Aon, since 2015 Head of regional broking financial lines. The Presentation: Risk Transfer - opportunities and contents - lnsurance solutions regarding the risks of food fraud - Contents and Limitations - D&O (directors & officers insurance) - Criminal Legal Defense - Brand Reputation
	Dr. Yuantong Zeng, Bühler AG, DE Yuantong Zeng received his diploma in food science from ETH Zürich in 1995. Due to the course of his PhD study on Swiss KTI-Project “Seed- and Shear-crystallization of chocolate” at ETH Zürich, he had developed the SeedMaster-Process for chocolate pre-crystallization (1996 – 2000, Referent: Prof. Dr. E.J. Windhab). Yuantong Zeng is currently working as Senior Process Engineer R&D for chocolate technology at Bühler AG (since 2000). His research is focused on topics like crystallization of cocoa butter and fats, pre-crystallization of chocolate and wet-grinding technologies (such as ball milling) with successful market launches across the globe in chocolate industr. The Presentation: Determination crystallization behavior using MultiTherm® - BCI of cocoa butter, cocoa liquor and chocolate mass. Cocoa butter is the crystallizing part of cocoa bean. The hardness and the melting characteristic of chocolate depends on the giving crystallization ability of used cocoa butter and cocoa liquor. The origin of cocoa bean genotype), the ripeness of cocoa fruit, the harvesting condition, the fermentation condition, the processing condition (roasting, deodorizing) and storage condition can influence the crystallization ability / capability of cocoa butter. The MultiTherm TC is a newly developed approach for the determination of cocoa butter, cocoa liquor and chocolate cooling curves. This instrument is specially designed to minimize the influence of the ambient temperature. The cooling temperature is selected to maximize the expansion of the exothermal reaction of cocoa butter (17.6°C), cocoa liquor (19.0°C) and chocolate mass (20°C). The so-called Buhler Crystallization Index (BCI) is calculated based on the information of the whole cooling curve, included nucleation and crystal growth parts. BCI describes the crystallization capability of cocoa butter. It is highly recommend to determine the BCI-value of chocolate mass prior the tempering process and in overall the forming & shaping sections (such as molding and/or enrobing) in order to get a better understanding of the crystallization specifics of the subjected mass matrix. In fact, the desired process parameter settings of tempering machine and cooling tunnel are related direct to BCI of chocolate mass. For instance, chocolate mass with lower BCI-value must be tempered and cooled at corresponding lower temperatures and at longer residence time. The BCI measurement of CBE, CBS and CBR will be introduced and discussed.
	Mandy Elias, SGS Germany GmbH, DE Mandy Elias is a state certified food chemist who has studied at the University of Hamburg and dealt for her diploma thesis with the field of allergens, especially parvalbumin. After some time abroad working at Eurofins in Wolverhampton UK, she joined SGS Hamburg in 2011 and started working as a Customer Consultant in the fields of fats, oils and grains. She is member of the DGF (German society for fat science) working group "native oils" and currently vice-chair of the working group "product safety". The Presentation: Reduction of MOSH-MOAH - a status quo Overview about the current development of the MOSH/MOAH topic, including definition, sources, mitigation tools and current orientation values.
	Martina Thume, Hochschule Niederrhein, DE Martina Thume received her Bachelor of Science in food and nutrition sciene from the university of applied science "Hochschule Niederrhein"; her emphases were quality managament, food analysis and food packaging. Since then, Martina Thume is studying for the master's degree in Food Processing Management and will complete it in summer of 2019. In the master programm her research emphasis is food logistics. In fall of 2019, she will start her PhD on the subject of tracing food by using blockchain technology in cooperation with an consortium project called SiLKe - Sichere Lebensmittel Kette (Safe food chain). The Presentation: Transparency in the supply chain through blockchain technology Throughout the food industry products and data are distributed and transmitted vertically and horizontally along the supply chain. It is rare to use unified systems which operate across more than two supply chain levels. Therefore in many cases it has taken along time to reconstruct the entire value chain of an affected product in food scandals in order to identify and communicate the cause of the scandal. The presenation shows how food traceability and counterfeit security of related data can be improved through blockchain technology. The acquired data should be modelled based on blockchain technology which would ensure crosscompany transparency.

Thorsten Tybussek, Fraunhofer Institut für Verfahrenstechnik und Verpackung, DE

Thorsten Tybussek studied food chemistry at the Technical University of Munich. In 2013 he started his PhD in the field of infrared spectroscopy at the Fraunhofer lnsitute for Process Engenieering and Packaging. Currently he is working as a scientist in the same position. His main focus is the measurement of food quality, preliminary by infra red spectroscopy based methods.

The Presentation: Strategies for avoiding fat bloom in filled chocolates

Fat bloom is an undesired loss of quality of filled chocolates or chocolate-covered products. lt is produced by migration of filling fat through the chocolate and recrystallization on the surface. The formation of fat bloom depends on different factors such as tempering of the chocolate, storage temperature, composition of the filling fat and composition of the chocolate. A proper handling with these different factors can reduce formation of fat bloom

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.
In 2019, he joined the Forum of sustainable Palm Oil FONAP as communication officer. The FONAP is a multi-stakeholder initiative striving for 100 percent sustainable palm oil.
Oliver Ramme holds a Bachelor of Arts Honors (University of Capetown) and a Master in Communication for Development (University of Malmö).

The Presentation: Palm oil certification in an international context

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?

Oliver Ramme, Forum Nachhaltiges Palmöl, DE

The Presentation: Palm oil certification in an international context

Hans D'Hoe, Fuji Oil Europe, BE

Master in organic chemistry received at the University of Gent in 1988.
- started as R&D chemist for Lawter International -producer of resins & varnishes for the printing ink industry.
- continued career as Application Technologist at Allied Signal for the Performance Additives division
- worked on European level to support customers using Polyethylene Waxes in the printing ink industry & the coating industry.
- year-to-date working for Fuji Oil Europe as Sr Sales & Application Mgr.
- started in 2001 as Application Mgr.
Since 2015 combining technical application support with commercial responsibilities for key accounts in Germany, France & Austria.

The Presentation: The production of food fats
Where are 3-MCPD & glycidyl fatty acid esters formed?
How are saturated fatty acids formed?
What are trans fatty acids?

-   overview of different production technologies of vegetable fats
-   the appearance of possible contaminants such as 3-MCPD & GE during the different production steps
-   mitigation strategies for these contaminants

Chantal van der Meer, Olenex Holdings B.V., NL

Chantal van der Meer is a food technologist and is currently working as Technical Account Manager at Olenex. Since 2008 she has been working in product development and innovation at different food ingredient companies.
Chantal is specialised in vegetable oils and fats in many applications like chocolate confectionery, bakery products, release agents, margarines and frying oils.

The Presentation: Confectionery fats: Now and in the future

Vegetable oils and fats are essential in many confectionery products. Confectionery fats are ingredients with high functionality in coating and fillings. The confectionery industry can be traditional, but it is also influenced by trends.